Trout & New Potatoes in Parchment with Spring Salsa Verde
This easy spring trout dish is made en papillote, a classic French technique that’s a great technique for delicate fish and springtime ingredients.
This easy spring trout dish is made en papillote, a classic French technique that’s a great technique for delicate fish and springtime ingredients.
This no-crust quiche is a quickie you can bust out at the last minute on those nights when you don’t have time for much more. It really focuses on the vegetables with just enough custard to hold it all together (very “nourishing!”). Leftovers are a treat reheated for breakfast or lunch another day.
These simple, healthy snow peas have all the hallmarks of a stellar side dish—just a handful of ingredients, an easy technique and addictive flavor. It’s the perfect example of how using a little bit of an “indulgence fat” — in this case butter — the right way can add multitude of flavor in a healthy way.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
This fast-and-easy roasted cabbage has become one of my go-to greens dishes. It’s a terrific, tasty light meal served with rice.
This is one of my all-time favorite dinners. And when you have leftover Roasted Butternut Squash and Shallot on-hand, it comes together quickly. Brushing the tortillas with oil and baking them in the oven mimics the crispy texture of traditional deep-fried tostada shells, but with a lot less fat and mess.
This quick Pasta Puttanesca is one of my favorite pull-from-the-pantry meals that transcends all seasons. Full of bold flavors that go beyond most throw-together meals.
Broccolini is a hybrid of broccoli and kai-lan, with longer, thinner stalks and smaller, looser florets than regular broccoli. This version packs on the flavor with a pan sear and crisp, garlicky breadcrumbs.
Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and creamy—all in one dish.
Honey-Ginger Roasted Carrots lend just a touch of sweetness—and sunny color—to old-school hummus.
Spiralizing beets creates a gorgeous pile of vegetables. If you don’t have a spiralizer, you can grate the beets.
This is our go-to weeknight meal. Everyone—including our 9-year old daughter—loves these. The number of “steaks” you get off of each cauliflower depends on the size of the head.
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