Fiddleheads are immature ferns. When they first emerge in the spring, the are coiled like the head of a violin. They have a flavor and texture similar to asparagus.
Read more about this recipe in Denise Landis' Dinner for Eight.
Mango, Blueberry And Ginger Salad
Mango, Blueberry And Ginger Salad
Sweet tropical mangoes, ripe but tamer blueberries, spicy ginger and tart lime juice are a match made in heaven. Have this versatile salad for lunch with cottage cheese, topped with whipped cream as dessert, or alongside roasted pork tenderloin.
If you want to preserve all the nutrients of the flax seeds, add them to the granola after baking when it has cooled slightly. Baking the flax seeds will destroy some of the good stuff.
Read more about this recipe at VeganYumYum.
These juicy mixed berry muffins are more fruit than crumb. They are adapted from Seasonal Kitchen by Michele Cranston, a book I’ve really grown to adore.
Read more about this recipe at Cook & Eat.
Carrot And Radish Salad With Creamy Avocado Dressing
Carrot And Radish Salad With Creamy Avocado Dressing
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
This simplest of grilled steak recipes could be dolled up with any marinade (such as jerk, chimichurri or lime-soy), but why not just let the generously seasoned flank steak speak for itself? We like flank steak rare, but you could let it go to medium. Past that and you risk a tough piece of meat.
Frisee With Warm Bacon Vinaigrette
Frisee With Warm Bacon Vinaigrette
The slightly prickly and bitter frisée, technically an endive and member of the chicory family, is a beautiful contrast to richer dishes, and goes so well with this dark and smoky bacon vinaigrette.
If there’s one essential ingredient for soupe a l’oignon, it’s patience. For best flavor, make it a night or two before you plan to eat it.
Read more about this recipe at Jess Thomson's hogwash.
Red Russian Kale is gorgeous, with its deep emerald-green leaves and red ribs, but like most grown-up kale, it’s most tender when it’s cooked a long time.
Read more about this recipe at hogwash.
I have to admit, I’m not an equal opportunity flour employer. I reach for wheat without a thought. A few days ago, however, I got a bag of light spelt. I thought it’d be fun to make two identical batches of muffins, with one major difference -- one with 100% All-Purpose Wheat, and the other 100% Light Spelt. The results, my friends, were surprising.
To see the difference, visit VeganYumYum.
