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.
This dish relies on fresh herbs for its explosion of flavor. The fresh herbs also pack lots of nutrition—they’re a powerhouse of phytochemicals and antioxidants, and a great addition to your healthy diet. Use new potatoes and very fresh zucchini for best results.
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There’s more than one way to fill a paratha, a traditional Northern Indian food, but the technique I’m going to show you is a game changer, because it’s so easy, and you’ll soon see how it can apply to any filling you desire. A stuffed paratha can be filled with anything, as long as you make the filling smooth an non-lumpy.
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Grilled rustic bread is topped with the green flavors of the garden in this double take on peas: a lightly garlic-scented pea pesto spread, garnished with caramelized sugar snap peas. Try it as an appetizer or a light lunch, served with a small salad.
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