Characteristic: gluten free

Mid summer cucumbers, tomatoes and sweet, crunchy onions paired with salty savory feta and olives is really a wonderful thing. It may not be authentic but it will be delicious.   Use however much feta and olives you like. The ratio really should depend on your taste (or what you have on hand).   Variations I sometimes can't resist adding fresh mint, basil and even arugula. You could add corn, sweet and/or hot fresh peppers, or whatever else strikes your fancy ... Read more »

This is pretty quick to pull together and you can use whatever Asian green you have. You can also skip the rice noodles and serve the stir-fry over rice or soba or ramen noodles.   Variations You can use tatsoi, bok choi, mustard greens or even turnip tops, if you don't have komatsuna. Use lamb or pork instead of beef or use tofu, marinated in the sauce. ... Read more »

This is crunchy and bright and fragrant with herbs. Simplify with fewer herbs, add tofu or chicken or shrimp or cooked for more heft. If you don't have komatsuna you can substitute young bok choi, tatsoi or young mustard greens. You can substitute cashews or even toasted almonds or sunflower seeds for the peanuts--some crunch really balances out the salad. ... Read more »

Summerfest komatsuna is a mild, tender, crunchy Asian green. It can be prepared like bok choy or tatsoi. It is delicious just simply sautéed with a little garlic.... Read more »

They key here is to dice the summer squash really small. It's a quick, savory dish that is also suitable for squash skeptics--the cute little dice are well integrated and keep their shape.... Read more »

In the summer I like to keep fresh feta, goat cheese and/or fresh mozzarella on hand so I can toss together quick salads like this. You can substitute parsley or basil for the mint.... Read more »

I like experimenting with cooking grains and pulses in the same pot and then steaming greens on top at the very end. This is very quick, warming, and simply spiced one-pot meal. I'm sure you could use brown rice instead of white and cook the rice for 30 minutes before you add the lentils and then just finish cooking them together, maybe adding a bit more liquid as well. [caption id="attachment_13615" align="aligncenter" width="660"] The spinach steamed on top of the rice and lentils for the last few minutes of cooking.[/caption] This is similar to this red lentil curry but much quicker and with more of a porridge-like texture from cooking the rice and lentils together.  ... Read more »

You can bake, pan sear or grill the fish, all with good results though timing will vary and you'll want to keep a close eye on it as it's terribly easy to overcook. The pesto gets thinned with lemon juice and provides a wonderful crust/sauce for the fish. A classic basil pesto works here as well but I really like this lighter, milder version with blanched chard, parsley and sorrel--you can just use chard as well. ... Read more »

The combination of toasted nuts, cheese, oil, garlic and herbs, leafy greens or even beets, processed into a chunky loose sauce or a smooth puree elevates most anything. This version with lots of fresh mint, toasted hazelnuts and lemon zest and juice and plenty of new garlic is good with chicken, beef or roasted beets or tossed with spring onions and potatoes for a twist on potato salad. This pesto oxidizes quickly so the color will fade but you can cover it with a layer of olive oil and stir it up well before using for a brighter color. ... Read more »

This is a lovely spring soup that you can adapt to use whatever alliums you have--green garlic, new garlic, garlic scapes, spring onions, scallions, leeks. I do not typically blend this soup but I'm sure it would be good that way too, a riff on potato leek soup. ... Read more »

When you have young/small fava beans you can eat the whole pod, either grilled or just seared in a heavy skillet, in this case alongside some shelled ones and garlic scapes and scallions. The whole pod gets tender and when well seasoned with salt and lemon, is just delicious. You can cook them all whole or shell a few for contrast and fun-either way is delicious.... Read more »

I was aiming for a bright, springy and less soupy version of lentil soup and it worked. I try to use just enough water to have a luscious, silky but not soupy consistency. The amount of liquid absorbed will vary based on your potatoes and lentils and it will certainly be delicious if it's a bit soupier too. If you don't have mint use parsley, chives, or tarragon.... Read more »

Snap peas are a good substitute for asparagus. Mushrooms are a nice addition in this quick, savory dish. This method works with both ground beef and strips of steak, with slightly different cooking methods.   ... Read more »

In the spring when tender herbs are abundant this is one of my favorite things to make. This is particularly quick because there's no need to saute anything first, just fresh herbs, eggs and salt. And leftovers make a delicious sandwich filling!... Read more »

If you have good stock on hand use it for this simple dish. And if you don't, still make it but don't be shy with the butter or olive oil to finish. The greens need to be quick-cooking and more tender than kale typically is, for this to come together well. The goal is to get a silky, moist dish but not a soupy one.   Here I served it over red lentils that I cooked with a few pinches of cumin seeds and finished with salt and olive oil.   Variations A good stock can be made from chicken, mushroom, veg, pork, or beef. You can also use broth or water for the base liquid in this recipe. Spinach, young, tender collard greens, beet greens or turnip greens are good here. ... Read more »

Italians use this sweet and sour combination for various vegetable dishes, most classically with cipollini onions. The general method works well in this variation as well.... Read more »

Use regular broccoli if you don't have purple sprouting broccoli--a delicious early spring, overwintered broccoli with tender leaves and stems.  In the Pacific Northwest green garlic--immature stalks of garlic--are often harvested at the same time as the overwintered broccoli so this is a lovely combination but regular garlic will work just fine!... Read more »

Black futsu squash is so easy to use because the skin is tender and edible, it keeps its shape, and is delicious. In this dish the squash is diced and sauteed until tender--just takes 7 minutes or so and then tossed, warm with cooked beans, lots of parsley, and a nice bright dressing.    ... Read more »

There is a fairly short season for green garlic (immature garlic) in the spring here in the Pacific Northwest. It is particularly delicious with eggs and cheese. If you don't have green garlic you can still make a delicious cauliflower frittata with a bit of regular garlic. Leftovers make a wonderful sandwich filling with a bit of arugula or parsley and good bread. [caption id="attachment_13089" align="aligncenter" width="660"] Leftover frittata makes an excellent sandwich filling[/caption]... Read more »

The combination of beans stewed with herbs and whatever vegetables you have on hand, makes for a lovely ragout that's particularly delicious over creamy polenta. This version employs cranberry beans, leeks, carrots, celery, thyme and parsley.  ... Read more »