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.
chard (and beet green) pasta
Linguine with nutmeg, pepper, and parmesan — a simple but delicious way to enjoy chard, beet greens, kale, collard greens, or any other leafy veg with a hardy stem.