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- Gardening For Food. A better way of living
Packed with seasonal veggies, this pasta primavera is a simple, fresh spring or summer dinner. I list the tarragon as optional, but I highly recommend using it to take this recipe over the top!
Made entirely in one-dish, this nutritious skillet supper layers almond-studded basmati rice, tender florets of Romanesco (a relative of both broccoli and cauliflower), and buttery fillets of heart-healthy salmon. Fresh lemon, dill, and cilantro brighten the plate.
On one of those chillier spring days, turn the oven on to broil and make this sheet-pan dinner. The vegetables, asparagus, mushrooms, scallions, and bell peppers cook first, then once they are softened, the salmon fillets are added to the pan. A zingy glaze of soy sauce, mirin, rice vinegar, and brown sugar brings it all together deliciously.
We love this spinach and mushroom lasagna. It keeps incredibly well and might even be better the next day. To keep things easy, we use no-boil lasagna noodles. While we were initially skeptical about using them, we’ve fallen in love with their ease and final texture.
Toasted almonds, panko, roasted red peppers, and feta add heft and flavor to these California-style veggie burgers. The patties can be made with any kind of beans. You can also swap homemade for a 15.5-ounce can -- just drain and rinse first.
This bombshell breakfast blends gut-healing kefir and sweet strawberries to make a tart, creamy foundation for toppings like sliced bananas, granola, and a touch of antioxidant-rich cocoa powder.
Endlessly flexible veggie enchiladas. The filling consists of a combination of veggies and beans. The recipe calls for pinto beans, but most cooked or canned beans will work as a substitute (this includes lentils). Use what you have on hand for the vegetables. If you plan to add a heartier vegetable (like sweet potato), consider roasting it first before adding it to the filling.
Made with rotisserie chicken (or leftover roast chicken if you have some), plus store-bought broth and pesto, this chicken orzo soup feels like spring and is ready in 20 minutes.
Bring this "faux-tato" salad toyour next cookout. It’ll raise the bar for how good a vegetable salad can be—even without the carbs! Steamed cauliflower tossed with celery, onion, and a mustard vinaigrette results in a salad with satisfyingly tender bites that gets even better the next day as the flavors meld.
Banana Fritters
Inspired by the favorite brunch cocktail, this bright tomato salad is full of big flavors.
My family loves this homemade almond butter recipe! If you are anything like my family, you go through jars (and jars) of nut butter every week. We eat oatmeal most mornings and always add almond butter on top. If you’ve never tried making your nut butter before, let this almond butter recipe be the recipe you try! We use a 12-cup food processor (10-cup should be sufficient), but a large high powered blender should also work.
Follow this recipe's game plan to cook a restaurant-worthy gnocchi dish entirely in one pot. Yes, the gnocchi, peas, arugula, and egg all cook in the same vessel. Slice the soft-boiled egg open on top of each serving, letting the yolk ooze into the dish for a silky finish.
These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.
This simple recipe helps you make quick pickled beets in about 30 minutes.
While spring brings hopes of warmer days, the start of the season still has a chill in the air, perfect for delicate, restorative soups. This super quick recipe simmers angel hair pasta and rotisserie chicken in a sunny-colored turmeric-ginger broth. Pile on microgreens for a touch of green—try different varieties like radish, cilantro, or beet to slightly adjust the flavor profile and keep this soup exciting.
