A glut of overgrown arugula in my garden — combined with some beautiful green garlic I scored at the farmers’ market — went into a big batch of spring arugula and garlic pesto this week. It’s fantastic over pasta, or as a condiment for grilled Italian sausages and new potatoes. Get the recipe!
Have you ever spotted fresh garbanzo beans in your grocery or food shop? They’re amazing: bright and green and full of flavor, funny wrinkly little beans tucked into puffy green shells. When I spotted fresh garbanzos …
When I spotted a bin full of beautiful purple and green baby kale at the farmers’ market recently, the farmer and I agreed it would make a terrific caesar salad. And it did. Of course, you could use the traditional romaine lettuce, or do a mix of baby lettuces and salad greens like arugula. Don’t be afraid of the anchovy or raw egg — both are essential to caesar dressing. Give this a try while greens are still in their adorable baby stage. Get the recipe!
Of all the recipes in my “Findlay Market Cookbook,” a simple pasta salad is the one I’ve made most often. It starts with orzo (cooked in vegetable stock for flavor), and has the perfect simple dressing and tons of vegetables. What I love most is that it’s so adaptable; here, I’ve swapped vegetables and herbs from the original recipe to make a perfectly seasonal spring pasta salad. Get the recipe!
Typically, panzanella is a summertime salad of toasted bread, tomatoes, cucumbers and olives. But here’s a perfectly wintery spin on this Italian favorite, with hearty multigrain bread, roasted butternut squash, walnuts and a kiss of sherry vinaigrette. Perfect with roast chicken or grilled pork. Get the recipe!
This vegetable-laden take on the traditional Italian Bolognese pasta sauce is extraordinarily satisfying. Don’t be put off by the list of ingredients: ALL the chopping happens in the food processor, and within an hour you’ll have an incredible meal. Leftover sauce freezes well, so make a big batch! Get the recipe!
If, like me, you’re ready for a cleaner diet that’s low on fat and calories and high on vegetables and lean protein, then you’re ready for THIS gorgeous lentil soup with butternut squash and warm spices. It’s quick to prepare and makes a comforting dinner or satisfying lunch. Get the recipe!
What was your favorite dish to make this year? I’ve compiled my favorite recipes from 2015, from strawberry shrub to overnight oatmeal to the best damn potato salad ever. Get the recipe roundup! And happy wishes for a fantastic new year!
These pretty little Orange Poppy Seed Butter Cookies are totally perfect, petite, delicate and not too sweet. This recipe is the last in this year’s Christmas Cookie-palooza collection — enjoy, and happy holidays to you and yours! Get the recipe!
