Simplify weeknight dinner with a chicken and potato sheet pan meal using fresh and flavorful ingredients. This will be your new go-to dinner that’s the perfect amount of food for a family of four! Best of all, you’ll enjoy the easy cleanup.
Grilled veggies add depth to this herb-y wild rice salad. Serve this as a side at your next cookout, or as a simple main dish on a weeknight.
I like to think of risotto as a contemplative dish. You don’t have to think too hard about what you’re doing, none of the steps are difficult or technical, but you have to stay close by, stirring gently. It gives you time to think. And when it’s done, you have a dish that has an air of sophistication. Perfect for a dinner party, but easy enough for a family dinner.
Make great use of seasonal summer produce, with this quick and easy stir-fry containing sweet corn, asparagus, cherry tomatoes and sliced steak.
Fast, healthful and delicious—it doesn’t get much better than this. Seriously—your dinner will be on the table in 15 minutes. But be warned—it might disappear just as quickly!
Here’s a classy wrap for your next picnic. The simple spread on this crepe is the secret sauce served on sandwiches at the pub where my daughter, Maggy, worked when she lived in England. The grated onion, which subtly heightens the flavor, is key.
This pasta dish uses Meyer lemon and olive oil along with fresh basil for flavor, but it's infinitely adaptable, to your taste. Use other herbs, fresh or dried, that you like. Use lime and cilantro and add some hot pepper for a completely different version.
Risotto is a versatile dish that can accommodate different vegetables according to the season. Here, asparagus and peas represent spring, but in summer it might be zucchini, mushrooms in fall, and root vegetables in winter.
This beautiful dish of bright, crisp-tender asparagus, sweet green peas, golden slivers of garlic, orecchiette-shaped pasta and shaved pecorino herald fresh, green spring.
Mimosa is a classic French garnish of sieved hard-cooked eggs that is frequently used for asparagus and leeks. Tarragon, which has an affinity for both asparagus and eggs, enhances the sherry vinaigrette.
Tender spears of asparagus are dressed with a vibrant lemon dressing and scattered with roasted hazelnuts and soft goat cheese – simple, elegant and perfect for entertaining. Makes asparagus very wine friendly – even with bold reds!
An easy press-in crust holds a savory custard filling dotted with fresh asparagus and smoked salmon. Serve this with fresh fruit at brunch, or any other time with a green salad.
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