You gotta love a cookbook author bold enough to use the words "hodgepodge" and "depending" in the same recipe title. Yet as Deborah Madison explains in her new book, Vegetable Literacy, "Depending is the operative word when there is a garden or good farmers' market." Indeed, when shopping seasonally, you'll never really know what'll look good until you see it. So, go ahead, embrace the hodgepodge of spring vegetables, and adapt Madison's gentle cooking technique and emphatic use of excellent butter to suit your spring haul.
'light eating' on Serious Eats
Shrimp, asparagus, and orzo in a one-dish quick meal.
What's black, green and red all over? Your lunch tomorrow. Swap out pasta for sweet, shaved zucchini and crispy roasted potatoes to go with this bold, briny sauce.
Like pound cake, but lighter, Greek yogurt cake from Mad Hungry Cravings gets its moistness from its namesake and floral sweetness from honey. Make this the night before a big breakfast.
Hearts of palm take on a deep nutty-sweet flavor when grilled over high heat, with a great moist, texture with a light crunch. They make perfect taco fare.
Super-toasty Israeli couscous is bombarded with flavors: roasted fennel and red onion, creamy feta, tart lemon and parsley. Let everything hang out in the fridge overnight, and you've got yourself an enviable lunchbox for tomorrow.
A recipe for a quick, rich vegetable broth perfect for vegetarian or vegan dishes.
Sweet, mellow, and oh so tropical-tasting. If you closed your eyes while drinking this juice, you just might be on a beach in Hawaii, where the palm trees are bright green and the juice is not.
A New England favorite, these mild crackers bake up light and crisp and are the perfect accompaniment to a bowl of soup or a hearty chowder.
A fresh Arrabiata sauce roasted in the oven, full of cherry tomatoes, fresh chilies, fennel, garlic, and mint, tangled with fresh whole wheat tagliatelle.
Green juice should taste as good as it makes you feel. This recipe strikes a pleasing chord with well-balanced sweet, tart, spicy, and hearty flavors.
A 20 minute meal of fresh fish in a lemon butter sauce with sauteed mushrooms.
Mild and full of flavor, this carrot stir fry is a delicious way to dress up the old carrot stick.
This creamy, just-sweet-enough smoothie makes it easy to keep those healthy eating resolutions.
I used to call miang "one-bite salad," but I'm rethinking it as it seems to suggest that you're supposed to wrap the whole thing up into a big bundle and eat it in one bite. Calling it "salad cups" doesn't do it either since a miang like this isn't usually served assembled in little lettuce cups. Either way, this shrimp and pomelo salad served with chili jam is simple, balanced, and delicious.
This simple sandwich consists of nothing more than avocado, arugula dressed in lemon juice and olive oil, chopped walnuts, and some salt and pepper sprinkled about, all intermingled between two pieces of wheat bread. While this sandwich may seem perfect for this particular time of year—healthy resolutions, and all—it's dang tasty and hefty, good enough to work into your regular year-round sandwich rotation.
Spicy, fresh, and aromatic, this fresh puttanesca sauce, made from fresh cherry tomatoes, olives, capers, chilies, oregano, and lemon, flavors a gorgeous stew of jumbo tomatoes. A light take on a classic that's a perfect after-work dinner for two.
Start the new year off right with this light and tasty quinoa salad topped with delicate greens, citrus, avocado and crunchy almonds.
This salmon roasted with lemon and thyme can be served hot or room temperature with a simple sauce of crème fraîche, thyme, and lemon in three forms: zest, juice, and preserved.
Here's how to make the most simple, delicious, juicy, and fragrant whole roast fish. Brought to the table in a thick crust of crackable salt, it's a show stopper.