I love to serve this bright and crunchy salad as a side dish for grilled steak, piled onto a fish taco, or as a topper for a chicken sandwich.
I really like to make this Mediterranean Bean Salad and keep it on hand for both weeknight and weekend meals. It’s fast, easy, fresh, and pairs well with any grilled or roasted meat. If you want to make this salad vegan then just leave out the feta cheese.
Using a slow cooker to make risotto is perfect for not having to stand at the stove and constantly stir the rice, which makes this vegetarian dish a great option even on a busy weeknight. Medium thick asparagus spears are the best choice for this recipe.
Fennel is related to a group of herbs that includes anis, cumin, dill, coriander, and caraway. In the vegetable world, however, fennel is recognized as having a taste all its own, one often compared to licorice.
Fava beans are full of nutrition and are a nice addition to chickpeas. I like to make hummus, along with various dips, for party platters. Fava Bean Hummus is so versatile that you can even use it for a spread on sandwiches and wraps.
Sometimes I just need to make an easy meal that requires minimal cleanup. This garden-fresh pasta dish is prepared in a single pot. As everything cooks together the flavors come together beautifully and adding lemon zest brightens the dish. Make a green salad, serve some crusty bread and you have a delicious meal that is ready in no time.
One of the things that I like about cooking radishes in this way that it tames spicy radishes and brings out a pleasantly mild turnip-like flavor.
Whip up a batch of nutritious chili made with simple ingredients. Made with lentils, beans, and jalapeños this delicious chili is perfect for cold nights or a weeks’ worth of lunches.
No need to parboil the cauliflower. Just throw them on the baking pan and place in the oven to roast.
Leek soup gets a spring upgrade with asparagus.
