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Sugar Snap Pea and Cashew Quinoa Bowl

I’ve been on something of a pea kick. I’ve been zizzing them with mint and olive oil and slathering them on toast, I’ve been tossing them with spring onions and spring garlic and bits of smoked mozzarella and piling them on thinly stretched dough for a seasonal take on pizza, but I haven’t stopped there …

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Wild Garlic Mustard Green Chimichurri

When it comes to springtime foraged vegetables, ramps (also known as wild leeks), have gotten the bulk of the chef and food world attention. I like ramps as much as the next tedious food geek droning on about the pungent wonders of spring’s first local seasonal edible green thing, but there’s some concern that the …

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Roasted Carrots with Burrata and Carrot-Top Pesto and a Review of A Girl and Her Greens

April Bloomfield’s first book, A Girl and Her Pig, was a big deal in the food world when it came out a couple of years ago. I heard plenty about it, but because I was vegetarian at the time, I mentally added it to the stack of meat-centric books that just weren’t for me and …

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