Recipes

Roasted Carrots with Garlic Confit and Thyme

This month’s seasonal recipe for Roasted Carrots with Garlic Confit and Thyme comes from A Girl and Her Greens by chef and restaurant owner April Bloomfield. Greens is a perfect follow up to Bloomfield’s first book A Girl and her Pig. This vegetable centric--but not vegetarian--cookbook features beautiful recipes and photos that perfectly complement each season. Whether your kitchen is filed with carrots or romanesco, you’re sure to find the perfect recipe.

Farro Salad with Roasted Eggplant, Caramelized Onions and Pine Nuts

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This month’s seasonal recipe for Farro Salad with Roasted Eggplant, Caramelized Onions and Pine Nuts comes from the cookbook Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living by Maria Speck. The book celebrates ancient grains such as black rice, red quinoa and farro, providing easy, approachable recipes. This recipe pairs beautifully with grilled steaks, chicken, or lamb. Vegetarians can top it with crumbled ricotta salata or feta for more substance.

Grilled Corn on the Cob with Smoked Paprika-Lemon Butter

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This month's seasonal recipe for Grilled Corn on the Cob with Smoked Paprika-Lemon Butter comes from The Lemon Cookbook by Ellen Jackson. Lemons add tanginess to desserts and brightness to help ingredients shine in savory dishes. Jackson celebrates the zest of lemons in every dish.

Zucchini Butter

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Yields 2 half pints

• 3 tablespoons olive oil
• 1 tablespoon butter
• 5 garlic cloves, gently smashed
• 2 large zucchini, cut into a 1/2 inch/5 cm cubes (about 2 pounds/910 g)
• 5-6 springs of thyme
• 1/2 teaspoon finely milled sea salt
• 1/4 teaspoon freshly ground black pepper

Arugula Salad with Roasted Cherries and Goat Cheese

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This recipe for Arugula Salad comes from The Healthy Mind Cookbook by Rebecca Katz with Mat Edelson. Each of Katz’s recipes is derived to harness the latest research in brain science. Not only are they delicious, but ingredients are carefully selected to improve memory, sharpen the central nervous system, improve mood and more.

Roasted Asparagus with Green Garlic and Radishes

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This wonderful spring recipe for Roasted Asparagus with Green Garlic and Radishes comes from Root to Leaf: A Southern Chef Cooks Through the Seasons, a unique vegetable-centric cookbook for omnivores by James Beard nominated chef Steven Satterfield. Root to Leaf celebrates the flavors of the season, making the vegetable the star of each meal.

Baked Shiitake Caps

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These luscious, fragrant mushroom caps make for a great appetizer or simple vegetarian entrée, and are also delicious on top of pasta. The recipe comes from The Connecticut Farm Table Cookbook, a collection of 150 delicious recipes plus stories and tales from the farmers, fishers, ranchers, foragers, and purveyors who make it all possible. 

Sweet Potato, Leek and Spinach Frittata

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The Clean Plates Cookbook is the perfect introduction to healthy, clean eating by mapping out delicious meals made of real, whole ingredients. Satisfy your morning hunger with this delicious recipe for Sweet Potato, Leek and Spinach Fritatta! 

Serves 6-8

Carrot Soup with Garlic Chips

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Kill your winter blues with this delicious vegan carrot soup with garlic from The Whole Bowl by Rebecca Wood and Leda Scheintaub.

Eat Your Greens Detox Soup

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This recipe for "Eat Your Greens Detox Soup," comes from The Oh She Glows Cookbook by Angela Liddon, self-trained chef and food photographer who has spent years perfecting the art of plant-based cooking, creating inventive and delicious recipes for her award-winning blog, Oh She Glows. The cookbook features over

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