Spring Soupe au Pistou
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
You may know–and love–radishes in their raw state. But they’re lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.
Nothing showcases the culinary power of eggs quite like a soufflé. Serve this spinach souffle with a “Bon Appetit!” in your best Julia Child imitation and pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.
Use a mixture of different kales, if you can get your hands on them. A local farmer, Bibianna Love, opened my eyes to the incredible variety of flavors and textures between them.
If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This vegan, gluten-free soup is hearty enough to make a meal with nothing more than a hunk of good bread.
There are so many things I love about this pasta. For one, it’s packed with loads of my favorite vegetables. For another, its incredible flavor is the perfect illustration of just how delicious healthy can be. But it also, to me, captures the essence of the change of season: summer’s bounty exuding a homey scent as it roasts in the oven, a portent of the many braises to come. What can I say? This dish truly nourishes me body and soul.
Starchy, last-of-the-season corn is actually ideal for this polenta, giving it a natural creaminess, while the vanilla brings out its sweetness.
I love the whole concept of canning, but more often than not I’ll opt for low-heat and a deep freeze to preserve my summer plum tomatoes.
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
These stacks bring the best of summer together in an impressive dish. Deconstructed, any of the elements makes a fine meal on its own.
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it’s made with fresh green beans, it’s sooooo much better.
This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.
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