Sweet ginger, salty soy, bright earthy stems, and verdant leaves: whether an easy side for dinner, or a simple lunch with rice or bread, this is one of my favorite preparations for any greens, and it’s especially grand for chard.
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.
A fitting way to celebrate late summer: sweet peaches and blueberries melded in to a bright magenta filling, topped with sweet spiced biscuits. Great for Labor Day, or just for Thursday.
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 different sort of pasta salad, with a sweet-salty dressing made from soy sauce and citrus juices. A sure fix to the hot summertime doldrums.
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.
This drink combines a number of strong herbal flavors and complex natural sweeteners to make a drink that hits all the sensory buttons my whisky-lovin’ tastebuds are looking for in a mixed drink, without the alcohol.
A meal-sized spring salad topped with tender marinated chicken and dressed with a chicken-infused vinaigrette, because why go halfway?
For breakfast, tea, or midnight snack, these treats pair spring’s earliest fruit with buttery, biscuitlike scone. Quick, easy, and delightful.