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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
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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
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Fettuccine with Asparagus, Nasturtiums, and Wild Mushrooms
Fresh nasturtiums add a bright, peppery flavor to this simple but special dish. View recipe
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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
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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
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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
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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
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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
Celebrate Earth Day, April 22, with these eight seasonal (and sustainable!) recipes.