Salad: keeping plates colorful
A tasty way to say hello to spring! (It’s just beginning up here…)
Once the bunch of kale is gone, there remain the stems. Savor them in soup!
Green split pea soup with fresh herbs and a hint of lemon. It whispers that spring might be on it’s way – if of course it weren’t snowing outside…
Two pots, a few ingredients (usually whatever’s on hand in the vegetable crisper) and voilà – supper.
Black bean soup is one of the most comforting autumn meals I can think of – wrap yourself in this warm culinary blanket today!
This creamy casserole is rich and decadent in every bite – definitely a special occasion meal.
If your garden is overflowing with beets, then you’ve likely also got tons of beet stems to make use of. Try this!
Zucchini is the garden gift that just keeps giving. Turn to Indian cuisine and make some zucchini curry!
This tempeh recipe will become a weeknight go-to because it’s fast and has only five ingredients. It’s also super-tasty!
Radishes are mostly regarded as the stuff of salad – but they also make an excellent addition to soup!
Sweet steamed plantain and dried cranberries, earth rutabaga, grounding grains and an herby lemony sauce to top make it sing.