This rustic spring vegetable galette is filled with leeks, spinach, potatoes, and parmesan, then topped with a warm asparagus and pea salad. It’s an easy free-form French tart that celebrates seasonal farmers market vegetables and simple homemade pie dough.
spring
Quick & Easy Pickled Rhubarb
This fast and easy recipe for pickled rhubarb is not only perfectly complete, but it also might be the most magical way to use rhubarb I have come across. Use it on grilled meats, as a refreshing salad topping, or on a charcuterie plate.
Everyday Vinaigrette
This everyday lemon vinaigrette makes a lunchtime salad simple, it’s easy to grab for dipping raw vegetables in for a snack, sometimes I find myself drizzling some inside a sandwich or in a chicken, tuna, pasta, or grain salad, or on top of all types of grilled vegetables. The bottom line? An everyday vinaigrette is more savvy and useful than it might appear.
Mushroom, Poblano & Goat Cheese Frittata
If you’re ever tasked with making breakfast, brunch or lunch for a crowd, this frittata recipe might be right up your alley. I’m not sure it gets easier than this. No eggs cooked to order. The vegetables can be easily cooked the day before, and all that’s required is a quick whisk of the eggs, a sprinkling of vegetables and cheese before throwing it in the oven for less than a half hour and voila!
Citrus Salad with Crispy Prosciutto
This citrus salad is easy to make but doesn’t taste like it. The romaine is clean and crunchy, arugula adds a hint of pepper, the sharp bite of radicchio plays against the bright acidity of the orange and grapefruit, crispy prosciutto adds texture and a perfect hit of salt, while the parmesan and shallot act as very good friends, keeping the salad grounded and sensible.