Like the sparse syllables of haiku, just a few seasonal ingredients, combined skillfully, result in delicious art to eat.
Radish Slaw with Dried Cranberries and Toasted Nuts
Use the colorful large watermelon radish or an assortment of smaller radishes. Make this ahead and let it marinate for 10 to 30 minutes.
Roasted Easter Egg Radishes
Colorful hues of Easter Egg radishes look at home in an Easter basket. Roasting bring out their sweetness. Young radish greens are also edible. Toss both radishes and their greens into stir-fries and...
Chicken Caprese
Bocconcini are small bite-sized fresh mozzarella pieces – up to an inch in diameter. This recipe makes great use of leftover chicken.
Spicy Rainbow Carrot Oven Fries
Green markets and CSAs often sell beautiful multicolored carrots, but orange ones will do just fine. Serve alone as a side dish, or with dipping sauce as an appetizer.
Shaved Fennel and Orange Salad
Make this simple salad the day before – it gets even better as it sits.
Fresh Corn and Zucchini Relish
Serve this relish over grilled local fish, such as snapper or mahi mahi.
Pesto Spaghetti Squash with Grape Tomatoes
Spaghetti squash is a great substitute for traditional pasta. To save time on prep, you can microwave the squash for 6 to 8 minutes face down in a microwave dish with a little water. Let stand for a...
Roasted Lemon Pepper French Beans
If you don't have sliced almonds, try sesame seeds. This recipe is easily doubled.
Baked Ruby Red Grapefruit
This simple recipe, ideal for breakfast or dessert, is a great combination of sweet and tart. To loosen the sections easily, use a grapefruit knife, which has a curved blade that’s serrated on both...
