This version of pesto, made with broccoli, is perfect on pasta, tastes great as a topping for grilled tofu, gets glowing reviews on grilled chicken or fish, and even works as a salad dressing.
Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children.
This is a standard in any tapas bar --Tortilla Española, a simple omelet of potatoes and onions. Serve it up hot or cold, with a side of mayonnaise or spiced ketchup.
Sauteed Asparagus With Pancetta And Garlic
Sauteed Asparagus With Pancetta And Garlic
The crispy fat of the pancetta complements the tender green asparagus without overpowering it. While the lemon brightens all the ingredients, we also like to add a dash of red pepper flakes to highlight the flavors.
Green Peas With Shallots And Mint
Green Peas With Shallots And Mint
Though you can get frozen peas year round, the fresh ones are worth the wait - they truly taste like spring. And, yes, the softer flavor of shallots is better for this dish than onion.
This is the kind of soup that makes you feel better for eating it - a hearty and healthy combination of leeks, potatoes, and spinach.
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."
Potato-Leek Soup With White Beans, Ham And Dill
Potato-Leek Soup With White Beans, Ham And Dill
This soup could easily be made without the ham -- but the rich meaty flavor it develops when cooked to a brown crust is perfectly delicious.
