The markets are displaying an inspiring abundance of vibrant green vegetables. The fresh, crisp stems of broccolini and asparagus and the sweetness of new peas beckon with their promise of spring.
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These spinach ricotta dumplings are flavorful bombs of greens, they come out fluffy and light, and are a great vegetarian main dish
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If you aren’t into farro yet you soon will be. Here I cook it in a purée of leafy green vegetables and herbs for a delicious and highly nutritious dish.
I am particularly fond of jicama’s flavor and crunch – it tastes like a crisp only-faintly-sweet apple. Jicama isn’t widely available in all markets, so you can replace it with kohlrabi, daikon radish, Jerusalem artichoke or water chestnuts
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Ricotta gnocchi are surprisingly easy to make – much less finicky than potato gnocchi. They’re also lighter and fluffier.
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This is a salad you can make in 5-10 minutes. I make sure I always have ingredients for salad, this way, no matter how busy it gets there’s always time for a large bowl of salad, and your daily dose of veggies and fruit is guaranteed.
Veggies take a central role in flavoring and in presence in this delicious pasta dish, comprising at least half of the serving bowl
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These pasta free, gluten free morsels of vibrant color and flavor are pure veggie goodness, filled with a bite of delicious herbed cheese.
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Crispy potatoes complemented with the tangy, zesty lightness of lemons, a super easy side dish to lighten up the mood.
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Super easy and quick, and great results every time. It's important to use French string beans, which are thinner, sweeter, more tender, and bake really fast.
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Sweet potatoes aren’t potatoes, and these are not really chips. This is a highly nutritious baked dish that’s really simple, delicious, yet as satisfying as French fries.
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