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Entrée recipes

  • 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.

  • This meal-sized salad is summer on a plate.

  • A marinade of yogurt, orange, cumin, and saffron flavor these juicy chicken kebabs. Served with lime wedges and lavash or pita, it's a special but deceptively easy meal.

  • Miso dressing is an unexpected but enjoyable choice for pasta salad, giving it a nice umami punch!

  • This is a really fast, easy dinner, and ideally suited to summer: no cooking required!