This is an incredible way to enjoy asparagus. The walnut crema will keep well covered in the fridge for a few days, and is nice with pasta when asparagus isn't in season anymore.
Ramps taste like spring. This pesto can go on everything from pasta to seafood.
If you prepare all your vegetables and herbs beforehand, this dish is fairly quick to put together. The vegetables get deliciously caramelized in the peanut oil.
This dessert is light and refreshing, and is especially good after a spicy meal.
What a treat to be able to create this tasty South-East Asian dish at home!
Oniony-herby-garlicky goodness, this recipe is a keeper!
This pairs well with Indian dishes, but is also a nice topping for sandwiches and burgers, or as an accompaniment to steamed or roasted vegetables.
This recipe comes together quickly and is a nice dish to bring to potlucks (and picnics!)
This salad is particularly lovely. All the herbs are so fresh and bright, and the fennel and pepper provide a nice crunch!
Use this recipe as a starting point. Toast the almonds if you like, or use walnuts or pine nuts instead. If you have other herbs on hand, add them to the parsley. This is of course delicious on pasta, but try it on roasted potatoes or lightly steamed vegetables.
Such a good replacement for the usual tomato salsa! Eat with tortilla chips, on tacos, or with grilled fish or chicken.
Kumquats make a short appearance in the produce department, so when they're here, be sure to pick some up. There's nothing like their tart and bright flavor!
This vividly colored chutney is sweet, tart and tangy. Serve it on crackers or bread for an appetizer, or alongside pork or roast chicken.
If you've never tried your hand at making jam, this is a simple recipe to get you started, and is endlessly adaptable. You can add cinnamon, star anise, cloves, or cardamom. The marmalade will keep for two weeks in the refrigerator in an airtight container.
This dish is quite popular in France and is made using celery root, a vegetable that's underutilized in the States. If you're not familiar with it, this dish is sure to make you a fan.
Celery root and lentils go so well together, and the walnut oil in this dish takes it to another level!
A one-dish meal with a sensational blend of flavors, from the mellow celeriac to the lively crushed red pepper
A refreshing salad to complement a heavy winter meal.
The carrot ginger-dressing is a snap to make and is the perfect complement to the salad's creamy avocado and soft Bibb lettuce. You'll have extra dressing which works out well because you'll want to pour it on everything!
A delicious and elegant vegetarian entrée. If you have time to make your own cornbread for the dressing from scratch, do! The cornbread is best made a few days ahead of time so that it's a bit dried out.
You'll have enough gravy for mashed potatoes, so you might whip up a batch to serve alongside.
This dish was created by Jeremy Johnson, Willy West's Meat Manager Extraordinaire. A nice hands-off recipe, this is great served with mashed potatoes or roasted sweet potatoes.
A cool soup for a hot summer day that uses a variety of fresh garden vegetables.
Citrus is at its peak in the middle of winter, and that's just when you need a bright sunny dish like this salad. Use any combination of citrus you like - just be sure to use sweet citrus fruit rather than sour. You may also want to try adding a pinch of black pepper or cayenne.
This simple to prepare dish will warm you up with its heady, aromatic spices. If you have a different variety of squash in the kitchen, feel free to substitute it for the butternut.
Beautiful color and fantastic flavor, this one is a keeper!
An amazing raw pudding that can add a healthy twist to a romantic dessert.
Jerusalem artichokes are sometimes called sunchokes. Serve this sandwich with a bit of salad and some fruit for a lovely light meal.
This is a great and easy supper that melds three fall/winter favorites together into one yummy dish.