a rhubarb (and strawberry) macadamia nut cookie
For when you have an abundance of rhubarb, are tired of making compotes and crumbles, and want to make a nostalgic childhood cookie that isn't too sweet.
Category: spring
a crispy chickpea caesar
Start by making the crispy chickpeas. Then, if you can resist snacking on them all, use them as a topping for a very crunchy and creamy salad.
green lentils, fast and slow
I love lentils. Cooked from dry, they’re a great way to bulk out meat, poultry, and fish (when it comes to animal products, a good rule of thumb is less but better — accompanying them with pulses is a wonderful way to accomplish this). For them to really shine, all they need is a little love and time.
sage farinata with rosemary and garlic
This sage, rosemary and garlic version of the Italian classic might just convince you that this is the only way to make farinata.