Fresh asparagus says springtime like little else. Take advantage of the freshest, most tender stalks in a salad—au naturel. It’s lightly dressed with lemony yogurt and very little else. Spring has sprung, indeed.
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In Season Dishes
Roasted Carrots With Dukkah
Carrots are blistered and then sprinkled with a deconstructed dukkah made of nigella, coriander, cumin, and fennel seeds along with a sprinkle of roasted hazelnuts and almonds. And it just happens to be healthy.
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Asian-Inspired Coleslaw
Crisp cabbage and cool summer herbs are drizzled with a more delicate alternative to the traditional mayo-based dressing. Tastes good and IS good for you.
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Strawberry Buttermilk Ice Cream
A dreamy, creamy, pretty-in-pink dessert that casts everyone’s favorite berry in a starring role.
Warm Arugula Salad
Caramelized red onions. Pancetta. Pine nuts. A dribble of balsamic vinegar. Peppery arugula. Convinced yet?
Dandelion Greens Sautéed in Duck Fat
This recipe for dandelion greens sauteed in duck fat is a definite Weeknight Winner™ around LC. Use any sturdy greens if you’re not a dandelion dandy.
Cardamom Panna Cotta With Rhubarb
A lovely and light refresher with a tangy topping, steeped with warming cardamom. Easier to make than you might think, this elegant panna cotta is a simple stunner.
Silken Tofu With Soy-Sauced Tomatoes
A quick summer salad, filled with juicy tomatoes and silken tofu, brings a beguiling contrast of textures and temperatures. Perfect for lazy days and healthy appetites.
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Dry-Fried Green Beans
Your fave Sichuan restaurant meal at home. Finally. Time to experience the beauty of wok cooking delivering levels of intense flavor in just a few minutes.
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Purslane Salad
A simple and cooling salad made with an increasingly trendy spring green that’s capturing the attention of home gardeners and restaurant chefs across the country.
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