A root to leaf risotto recipe utilizing both the roots and the tops of farm or garden fresh carrots. Brown rice ups the nutrition and utilizing the oven simplifies the risotto.
I love making pizzas using farmers’ market produce that doesn’t often make it onto a pie. Beets, their roots, leaves, and stems are all options on pizza!
Garlic scapes are the flowering stalk of hard necked garlic varieties. They are a wonderful treat found in the late spring at farmers’ markets or home gardens. My favorite use for them is to make a versatile pesto!
Roasted beets, shaved raw fennel and julienned fresh mint work so well with each other. Tie them all together with an orange vinaigrette and you have a wonderful salad.
Who says you need lettuce to make a salad? A super simple, super flavorful spring salad pairing sugar snap peas with radishes, mint and feta.
Beets work wonderfully with the flavor profile of Spanish chorizo, smoked paprika and saffron. This is a true root to leaf recipe, utilizing the roots, stems and leaves of the beet.
While asparagus is in the title, this versatile recipe works equally well with lots of other vegetables and greens. Broccolini, kale, snap peas, raab and spigariello are all great options.
This frittata recipe is quite versatile. While it specifies Swiss chard as a main ingredient, the chard can be replaced with any number of greens or other vegetables.
Harira is a fragrant lentil stew with variations across the Mediterranean and Middle East. In Muslim households, it is traditionally served to break the daily fast of Ramadan. Loaded with ginger and spice and lemon and herbs, it’s a feast for the senses. Other than the fresh herbs, most of the ingredients are pantry items, so you can make it most any time.
This gumbo features North Carolina style smoked pulled pork, and it includes 5 different greens to ensure you’ll meet 5 new friends.
Cabbage slaws are wonderful, but don’t limit yourself. You can mix and match many crispy raw vegetables into the mix. Cabbage may be omitted entirely.
Local strawberries at the farmers’ market are harbingers of Spring. Their arrival, and delectability, are worthy of celebration. One of my favorite spring salads pairs peppery arugula with the tangy sweet of strawberries. Add some goat cheese and toasted almonds, and dress with a Tangy/Sweet Poppyseed Dressing, and you’ve got a wonderful start to a meal.
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