Salty, spicy green beans, just a little oily. Pan-fried seitan soaking up the sauce. A bed of rice, and a plateful of heaven.
Soft, pillowy quinoa; sweet-savory charred corn; a dollop of cool yogurt and some chopped tomatoes. If you’re suffering from corn fatigue, this should get you out of your rut.
I went to a mountain cabin in the Pacific Northwest, and I made… beans and cornbread? Yes I did. No regrets. Too good for regrets.
A hodge-podge of some of my very favorite things: sweet, vibrant early-summer strawberries and sugar snap peas; salty marinated tofu; fluffy, chewy quinoa. Definitely more than the sum of its parts.
A meal-sized spring salad topped with tender marinated chicken and dressed with a chicken-infused vinaigrette, because why go halfway?
A riff on shepherd’s pie, subbing lentils for the minced lamb. Savory, buttery, rich, and altogether satisfying.
Fresh spring asparagus roasted with wintery potatoes, cabbage, and sausage, all ready to be dipped in cool, herb-flecked yogurt: it’s a meal for the ever-changing early spring.
Soft, tender collard greens, braised in a flavorful sauce of coconut milk and peanut butter, served over warm white rice. If that doesn’t excite you, I’m not sure we speak the same culinary language.
If you’re used to a bold, spicy pot of beans, do yourself a favor and give these subtle, aromatic beans a try for a different take that lets the pintos shine.
Sweet, flaky biscuits with the flavor of corn tortillas. Salty, spicy chorizo. It’s a breakfast worth getting up for, even for a night owl like me.