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Entrée recipes

  • This is a fresh, healthy, and vibrant dish. If you'd prefer to fire up the grill instead of searing the salmon, that would be delicious too!

  • Subtly spicy mizuna contrasts with crispy snow peas and savory, marinated tempeh in this meal-sized salad. Mizuna is related to mustard greens, but has much milder flavor.

  • Bunched turnips, or Harukei turnips, are small, snowy-white turnips with a very mild flavor. They cut the fattiness of the pork in this Louisiana-style dish. Try serving over steamed white rice.

  • Piled high with spiced ground pork, black beans, and diced avocado, these tacos are not only super-flavorful, but can be on your table on 20 minutes. Needless to say, a margarita would go very nicely!

  • Green garlic is just young garlic, so the taste is milder and, depending on how young it is, usually isn’t encased in papery skin that needs to be peeled. Simply cut off the roots, and slice like an onion. You can eat the stalks as well, like scallions.

  • After a winter of root vegetables and more root vegetables, fresh, bright green spinach and tender young garlic are such treats!

  • Combining a high temperature, salting, a heavy pan, and splayed legs results in an evenly cooked bird, crunchy skin, and perfectly carmelized vegetables. When ramps are not available, try another vegetable.

  • Snap up ramps when you see them - they make a very short appearance!

  • This dish is perfect for making the slow transition from summer to fall.

  • This bread pudding is ideal for a brunch or breakfast get-together, and is easy to prepare ahead of time.