Photo Gallery: 8 seasonal Earth Day meals

Elisa Bosley, Delicious Living

Apr. 2, 2012

Warm Bean and Goat Cheese Salad with Mint Vinaigrette

The mint, both raw and blanched, is a shiny contrast to the pleasant funk of the cheese. Ingredient tip: You’ll need 3 pounds of favas in the pod to yield 2 cups shelled, blanched, and peeled beans. View recipe
Brown Butter Cakes with Rhubarb-Strawberry Compote

Every cook should have a silver-bullet dessert. Here’s mine. Prep tips: The key to really red compote is a preliminary maceration (marinade) in sugar. This helps set the color and pull out some of the juice in the fruit. View recipe
Fettuccine with Asparagus, Nasturtiums, and Wild Mushrooms

Fresh nasturtiums add a bright, peppery flavor to this simple but special dish. View recipe
Strawberry Granita

This dessert is a brilliant bowl of color with a pure, intense flavor. Ingredient tip: You may use frozen, thawed strawberries if necessary, but you might need to add more sugar. View recipe
Quinoa with Early Summer Herbs

I think people often don't use enough herbs with their grains. In the quantity here, herbs work like another vegetable, both for taste and nutrients. View recipe
Raw Zucchini Spring Rolls with Lime Cashew Dipping Sauce

When making this version of Thai peanut sauce, slowly add only as much water as needed to achieve a thick dipping consistency; the amount will vary depending on how thick your nut butter is. View recipe
Minted Green Pea and Buttermilk Soup

Serve this first course with a lush salad of baby greens, dressed with olive oil and champagne vinegar; top with toasted pecans. View recipe
Arugula Salad with Citrus Dressing

The dressing is a citrus mix, reduced to concentrate flavor. It’s a friendly and accommodating dressing that encourages you to concoct your own mix of herbs and greens. View recipe