Homemade cultured butterHere’s a foolproof recipe with step-by-step video for making cultured butter in your own kitchen. You’ll be enchanted with the results!
Quinoa tabbouleh with pickled asparagus and tangelosHere’s a spring version of the traditional tabbouleh, made with loads of fresh herbs, pickled asparagus and sweet tangelos. Absolutely mouthwatering!
Pickled asparagus with pink peppercorn and mustard seedsPickled raw, the pencil-thin asparagus remain crunchy and take on the alluring flavors of the pickling juices. As addictive as candies!
Olive oil-thyme Bundt cake with candied Meyer lemon peels and citrus compoteMade with extra virgin olive oil instead of butter, this cake is incredibly moist and light, and packed with the essence of fresh green olives and lemons!
Limoncello BelliniA fragrant, homemade Meyer lemon liqueur makes the most glorious Bellini. Plus these cocktails are super-easy to assemble!
How to pair wines with spring vegetables and fruits
A simple guide to choosing the right wine for your spring menus. You’ll never worry again about what to serve with asparagus! With tons of great recipes…
Tuscan kale chips with truffle saltHealthy, extraordinarily light and fun to eat, these kale chips will stay crisp for hours! Sprinkled with truffle salt, they’re positively addictive!
Spring minestrone with green vegetables, pearl barley and scallion pestoThis soup looks and tastes as green as a spring day. And the scallion pesto, stirred in at the end, makes the soup massively flavorful!
Buffalo mozzarella and spicy kale panini on ciabatta rollsSpicy sautéed kale and Buffalo mozzarella, melted right into the spongy ciabatta rolls, make for a simple but sublime panini!
Coleslaw with collard greens, kohlrabi and appleThe robust collard leaves, cut en chiffonade, become tender and even succulent. Tossed with a light-but-creamy lemon dressing. Zesty and refreshing!