Characteristic: gluten free

This is a quick method  to dress up or vary simple roasted potatoes. Vary the spices to suit your taste and pantry. Scale this up or down as needed and increase the ratio of spice to potato for a more strongly flavored version.   Preheating your sheet pan will cook the potatoes more quickly and help them get crispy.... Read more »

This the simplest of salads. The crunch from toasted walnuts, hazelnuts, almonds, toasted sunflower, pumpkin seeds or some crispy bread crumbs, is what makes it so good.... Read more »

This is how I cook asparagus when it first shows up in the spring and throughout its season when I'm short on time. It's delicious and so simple and quick. I don't bother with dunking the cooked spears in ice-water to stop the cooking and set the color but feel free to do so if you want.   And I'm going to make my pitch for thick asparagus spears, again. They are  no less tender than thin ones--you just have to snap the ends off where they naturally break to remove any tough parts--and you get a proper mouthful of their wonderful sweetness. Bunches of asparagus often have varying sizes, as you can see above, and you can cook them all perfectly, with this method.... Read more »

My CSA includes lots of radish seedlings (micro-greens) early in the season and they add so much flavor and a little bite to salads, soups, eggs, you name it. . . .This is really just a template for combining crunchy vegetables, cooked beans, plenty of toasted seeds and herbs with a basic vinaigrette or your favorite dressing. Quantities and ratios are totally up to you. Make as little or as much as you need. It keeps well though the seeds lose some of their crunch.   Variations: Substitute some fresh mint, cilantro or parsley for the radish seedlings. You can use many different types of beans, such as black, pinto, kidney, and chickpeas ... Read more »

Spring onions or young onions with their greens still fresh and attached are absolutely delicious quickly grilled or broiled. I rarely fire up my grill and just do these under the broiler. If you have lots of onions to use up, make a lot. They're fantastic leftover on sandwiches, in salads, etc. ... Read more »

My CSA offers pea microgreens early in the season. These sweet, tender little greens can be used plain as a garnish for a soup or risotto or tossed in any salad or chopped up with herbs like mint and chives to make a little salsa verde of sorts. Stir this sauce into eggs or beans, add to quesadillas or burritos, serve it alongside a simply grilled steak. Or you mix in some feta and you have a lovely sandwich spread or part of a cheese plate. ... Read more »

This robust little relish of sorts would be good with meat, fish, eggs or beans. I can imagine it tossed with toasted, torn or cubed bread and maybe some feta for a bread salad of sorts. If you  have tomatoes, those would be good or some raw or sauteed salad turnips . ..... Read more »

Garlic Scapes turn very sweet when briefly broiled or grilled. They can be simply served as a side, eaten with your hands (!) or be chopped up and added to salads, soups, grain or bean dishes, eggs, etc.... Read more »

This is a simple, delicious template. It’s very quick, especially if you use quick-cooking greens like mustard greens, chard, spinach, turnip or beet tops, etc. Change the spices and add herbs to suit your taste/what you have on hand.  ... Read more »

This sauce is a little sweet, a little savory and gently spiced from the ginger and garlic. You can amp it up with hot peppers/sauce if you’d like. It’s versatile, boosting any basic starches, vegetables or meats with lots of flavor. It also makes a great variation of a beef and bean chili.  ... Read more »

The Tomato Ginger and Garlic Sauce that goes beautifully with meatballs and braised greens, also makes a delicious Asian-inspired chili.  ... Read more »

Tahini makes this sauce creamy and rich and the lemon and chilis give it a kick but you can use just as much gochujang, fermented Korean chili paste or other hot sauce, to create the right spice level. It’s a very versatile sauce; delicious on raw or cooked vegetables, with eggs, grains, etc. ... Read more »

I think of this as my spring-time Greek salad--chunks of crunchy vegetables, spring onions, fresh herbs and feta, red wine vinegar and olive oil.   Variations: Mix and match your vegetables Delicious herbs that you can add to suit your taste are fresh oregano, parsley, tarragon, chervil, chives or any combo. Substitute 1/3 cup toasted seeds or nuts for the feta. ... Read more »

This bright, crunchy salad (template) can be rounded out with crumbled feta, if you'd like. It pairs beautifully with medium-rare steaks. Alternatively serve it with 7-minute eggs (eggs covered with cold water, brought to a boil and simmered for 7 minutes then drained), beans or grains, grilled tofu, etc.    Use whatever tender herb you have or like. Cilantro, parsley, mint, chives, chervil or basil would all be great--or mix and match any of these. You could also just use radishes or turnips. Make it work for you!  ... Read more »

This is a typical spring cook-with-what-you-have dish. The lentils offer some substance and soak up the strong flavors nicely.   Variations: Substitute chickpeas, beans quinoa, or even rice for the lentils. Play with the vegetable combinations, as well. The steamed asparagus and raw salad turnips were a nice combo here.  And the optional quick-pickled onions to balance out the sweetness of the vegetables and lentils. In place of the salad turnips you could use 4-5 radishes. ... Read more »

[caption id="attachment_15720" align="aligncenter" width="600"] This version includes mustard and turnip greens, radishes and Hakurei (aka Salad) turnips.[/caption] Radishes are delicious sauteed, braised or roasted. If they're a little on the hot side raw, giving them a quick cook is a good way to sweeten and mellow them out. This dish involves nothing more than sautéing the radishes and greens in a little olive oil. A little salt and possibly a squeeze of lemon juice or dash of vinegar is all you need.   Variations Delicious greens that can be used are, radish tops, mustard greens, turnip, beet greens, and/or mizuna. Top with spicy tahini sauce for a fancier version. [caption id="attachment_15727" align="aligncenter" width="600"] Fancified with toasted sunflower seeds and *spicy tahini sauce.[/caption]... Read more »

This takes just a few minutes to make and is delicious over rice with an egg or thinly sliced beef or with eggs. The same method is good for bok choi or any other tender, leafy greens. I like leftover rolled up in a crepe with a little  hot sauce and plain yogurt.   ... Read more »

This dip is a riff on this one and is also inspired by Jerusalem by Yotam Ottolenghi and Sam Tamimi, but employs the nuts in the dip instead of as a garnish and adds lots of fresh herbs to give it its own place in the collection.  Use toasted bread to dip or dollop on hardboiled eggs or spread on a sandwich or in a wrap or eat it by the spoonful or serve it as a side with meat or fish.  ... Read more »

This beautiful meals comes together quickly thanks to steaming the asparagus right on top of the potatoes. And you can substitute store bought mayo doctored with a little garlic and lemon juice for the aioli. ... Read more »

Asparagus, herbs and eggs go together beautifully. Herbs are tender and prolific when asparagus starts popping up and I use them liberally here. Mix and match to your taste. You can of course vary the ratio of eggs to asparagus and herbs based on what you have on hand. It's a very flexible template. I love making frittatas for potluck and picnics because they're best at room temperature, they're easy to serve as finger food when cut into squares and are quick to make and hold up well. And they're a great last minute dish, using whatever random herbs and veg you happen to have on hand.... Read more »