Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
If a massive Easter feast has you feeling sluggish, reboot with this vibrant warm spring salad. Roasting the vegetables — a colorful tangle of mushrooms, asparagus, radishes and carrots — brings out their juicy, sweet notes; salty miso butter, rice wine vinegar and grated ginger balance the flavor. Top the lot with a poached egg and wisps of frisee for a meal hearty enough to stand in for dinner, but without any risk of a post-dinner food coma like yesterday’s holiday ham.
Roasted Spring Vegetable Salad with Miso Butter and a Poached Egg
Continue Reading Meatless Monday: Roasted Spring Vegetable Salad
5 Hot Links We’re Loving:
1. Get your morning off to a delicious start with Joy the Baker’s puffy triple berry dutch baby.
2. Drink away your IRS woes — or celebrate your imminent refund — with tax day-themed cocktails on Flicks and Food.
3. Girl Versus Dough swirls creamy Nutella into her showstopping, streusel-topped babka.
4. There’s more to chickpeas than hummus, like these hors d’oeuvres-sized patties topped with harissa aioli from A House on the Hills.
5. Pass the Sushi blends together fresh peas and sprigs of mint to form a bright, springy sauce for grilled king salmon.
It’s not very often that we get fresh peas. I don’t think I ever even tried young, fresh peas until last year when I was helping a friend make a light and refreshing chilled pea soup for a crowd. We shelled bushels of pea pods — each pod containing a single row of imperfectly-sized, pale green peas. Though some labor was required, shelling the peas was the best way to guarantee true freshness, and the taste was worth it.
What I did eat a lot of growing up were mealy, yellowish peas from a can and frozen peas mixed with perfect cubes of carrot that often left me wondering drearily, “Is there a world beyond steamed peas?”
But now it’s spring, and this verdant vegetable is moving beyond the confines of a simple, bland side dish. Gardens are bearing pea pods full of plump little chlorophyllous gems ready to star in pastas, dips, salads and soups. Fresh peas are a seasonal pleasure — an assurance that spring is finally here.
Here are 5 recipes to take advantage of spring peas:
Continue Reading At the Market: 5 Recipes Using Fresh Spring Peas
With spring comes new beginnings and fresh crops, and every year I jump at the chance to celebrate the season’s new happy ingredients that hit the farmer’s markets and grocery stores. I’m especially excited for the slender green spears of asparagus that mark the arrival of spring. It’s a welcome change from the meat-and-potato meals that were the star of winter, so can you really blame me for being giddy about the pearly stalks that line the shelves like an expansive green lawn? As markets burst with fresh ingredients, signaling a sort of wake-up call from winter’s slumber, bring home a haul of this green beauty to cook up in your kitchen.
Though there’s certainly something uncomplicated and desirable about simply roasting asparagus until charred and tender, here are some new, unexpected ways to make asparagus really shine at your next meal:
Continue Reading At the Market: 5 Unexpected Asparagus Dishes
Zoe Francois’ Beautiful No Bake Strawberry Cheesecake
Shake off the winter blues and welcome in the vibrant, fresh flavors of spring! Strawberry season has commenced early this year, so celebrate with pies, smoothies and so much more. Here are 25 ideas to start enjoying everyone’s favorite berry. In no particular order…
Continue Reading 25 Amazing Things to Make With Strawberries
Aida Mollenkamp's Vegetarian Pot Pie
It’s rainy and nasty here in New York and even though it’s almost May, I’m freezing and craving hot cocoa. While I should go home tonight and make a salad with some fresh spring greens, I need something way more comforting.
I made Aida Mollenkamp’s Vegetarian Pot Pie for Thanksgiving last year (I like to bring a meat-free dish to family gatherings since, contrary to a certain aunt’s beliefs, turkey is not vegetarian) but I’m going to make this pot pie tonight, only I’ll spring-ify it by swapping the fresh peas I got at the farmer’s market this weekend for the frozen.
Continue Reading Meatless Monday: Vegetarian Pot Pie
Whether you’re looking for a centerpiece dish for your Easter brunch this Sunday or just looking for recipes in anticipation of the soon-to-be-everywhere asparagus, Giada’s Frittata with Asparagus, Tomato, and Fontina is for you.
Continue Reading Asparagus Frittata, Your Easter Brunch Centerpiece
Spring has sprung, officially. Which means that produce options open right up — not unlike windows in homes everywhere — as freshly grown produce floods the marketplace. While it was nice to eat apples, squash, potatoes and onions all winter, it’s no doubt time to wave goodbye and welcome a new round of delectable fruits and vegetables. Here’s a round-up of the 10 spring superstars we’re psyched to see arriving in the next couple of months, and some great recipes to make the most of them.
Asparagus Wrapped in Proscuitto With Beurre Blanc (above)
Sesame Grilled Asparagus
Asparagus and Zucchini Crudi
Spinach-Ricotta Pesto Pasta With Proscuitto and Asparagus
Continue Reading The Top 10 Reasons to Get Excited for Spring