Fava bean fans, this one’s for you. Flash-cooked favas are tossed with olive oil, plenty of mint, Parmesan, lemon zest, pistachios and dried rose petals for a bright little spring side dish that’s equally good piled onto pasta (or salad greens).
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Skillet jams are inherently laid-back, made to enjoy right away. Without the need for preserving, you can scale back the sugar and let the fruit’s natural flavor really pop. This is a version from a special new cookbook, Eating at Home by Trinity Mouzon Wofford.
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The chocolate chia pudding of your dreams. Silky, deeply chocolatey, crunchy on top — dessert vibes with breakfast credentials.
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Shaving asparagus into ribbons turns it into something completely different — delicate, tender, and perfect for a big spring salad.
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This is a spinach recipe you should try. A wildly adaptable dish that downshifts seamlessly from main attraction to supporting role depending on the quantity of leftovers at hand. The jist: a hot pan filled with all manner of things that work well with spinach – toasted walnuts, shredded mint, lemon, a host of spices, and a good amount of leeks that are cooked until silky tender.
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Good apple butter is something you make when you’re not in a rush. My preferred method rewards patience. It starts on the stovetop then transfers to the oven allowing flavors to concentrate, bringing forward deep apple and toasted caramel notes. I add a finishing dollop of miso for added complexity and magic.
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An invigorating homemade nut butter made from a mix of ground ginger, cinnamon, and cayenne pepper blended with walnuts and vanilla extract.
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A chunky, satisfying, winter-time riff on potato chowder – winking at the Japanese pantry with a finishing swirl of miso, and a touch of sake in the base.
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Muhammara (or mouhamara) is something I love to turn people on to. It’s a traditional red pepper spread originating from Syria made with a fascinating blend of red peppers, walnuts, olive oil, pomegranate molasses, and a handful of other ingredients.
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Zucchini butter is a great way to use up two pounds of zucchini or other summer squash. It’s creamy and spreadable and having it on hand makes for quick meals. It’s great mixed into pasta, baked onto pizza, and smeared across crackers and flatbread.
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Feathery green and red cabbages along with carrots, apples, and scallions tossed with a spicy, creamy sesame dressing.
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The chickpea salad sandwich filling to make in bulk for easy lunches and snacks all week. A perfect vegetarian or vegan sandwich option.
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The green smoothie recipe from Tara O’Brady’s cookbook, Seven Spoons. An invigorating, bottom’s up, morning kickstarter made from kale, almond butter, almond milk, banana, and pineapple.
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A show-stopper miso soup made with a spicy broth punched up with garlic, ginger and chile paste. To that you add cubed potatoes, chopped cabbage and summer produce like cherry tomatoes, basil, and corn.
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A favorite stir-fry recipe. Asparagus and tofu form the base, but it has quite a lot going on beyond that. You get a bite of tang from the lime, heat from the red chiles and fresh ginger, mint and basil cool things down. A touch of hoisin sauce gives you just enough sweetness to balance it all out.
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This homemade sunflower seed butter is accented with a blizzard of cinnamon and a slather of vanilla bean paste. It’s a dream on your favorite toasted bread.
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If you love the vibe and flavor of classic cream of mushroom soup, but want to skip the overabundance of heavy cream used in many recipes, you’re in the right spot. This version brings all the nostalgia you love, but uses nuts to deliver the rich, creamy texture. It works beautifully, and the soup is such an all-star. Give it a try!
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Cauliflower dialed all the way up on the spice front like this tastes great. Inspired by a recipe in Reza Mahammad’s cookbook, caramelized onions, cumin, ginger, garlic, sesame seeds and chiles are all in play. They create fragrant magic, turning this cauliflower recipe into an all-star – just read the comments!
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This blended vegetable soup is a delicious delivery vehicle for a range of hearty vegetables. If you have onions, potatoes, carrots, and broccoli to use up, this is a great option. A soup that is a unfussy as it gets, easily adaptable as well.
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A vibrant tempeh curry recipe loosely inspired by a recipe from Lora Zarubin’s cookbook, I am Almost Always Hungry.
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A palak daal recipe from Kasa’s Anamika Khanna – a hearty pot of spinach, lentils, and spices. Kasa is a favorite Indian restaurant in San Francisco.
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If you haven’t tried grilled fava beans, you must! You can make them on a grill or in a grill pan. Toss them out onto a newspaper where people can dive in and make a bit of a mess with the pods and skins.
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A wonderful kimchi soup inspired by a bowl of fiesty, fiery, brothy cabbage soup I had years ago at Namu Gaji in San Francisco.
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I get a lot of questions related to sourcing and using edible flowers. Here are a few of the things I do to ensure I have a supply throughout the year.
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This sourdough granola is the way to go if you love huge, golden, oat clusters. It’s maple-sweetened, cinnamon-kissed and a great way to use up a good amount of sourdough discard.
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