Small fresh spring vegetables capture our hearts this time of year. Just as the sun is peeping out more often and everything is a more lush green, we are craving the first vegetables, gently eased out of the ground and ready to go. We’ll eat them raw with just a little salt, or we’ll quickly whip up this mayo to use as a simple dip that lets the timid flavor of these newbies shine through. If you want a more subtle dip, use white miso paste and a neutral flavored vegetable oil. If you want more flavor, use a darker miso paste and extra virgin olive oil. PS: we would also use this dip on a gluten-free sandwich or a gluten-free spoon, it’s that good.
On a rainy day the promise of spring is just that--a promise. We’re still craving all that’s cozy, and this easy dish is just the thing to warm you. Its hearty millet base, savory egg custard, chanterelles, and asparagus will make your sunshine-loving heart accepting of chilly, fickle, spring. This vegetarian dish is our current favorite for weekend sleepovers and brunch gatherings.
It’s time to kick dad off of the grill and wow him with something new and unexpected this Father’s Day. We’ve taken tangy and tart rhubarb and paired it with the rich flavors of pork and smoke in these ribs. The key to succulent, fall-apart ribs is slow cooking. We’ve found the easiest way to make that happen is to simmer them in a flavorful broth before grilling.
The combination of brown butter and miso in this recipe provides a wow-ing umami flavor-- rich and toasty. We used baby spinach and arugula here, but we’ve tried it with roughly chopped chard and loved it just as much. This is a quick weeknight meal that is easily multiplied when unexpected dinner guests show up.
Bundt cakes are really easy to put together and automatically pretty given the elaborate shape of the cake pan, making them great for brunch or a party. Our take on the classic sour cream coffee cake bundt includes a spring addition: a bracing little hit of tart rhubarb that cuts through the richness.
This tortilla is great just out of the oven and equally tasty at room temperature. Tortillas are hearty and an easy fav for a picnic--they travel well and are quick to serve. We’ve added some spring charm to the Spanish classic with the addition of asparagus, which is in season and particularly wonderful right now.
If you ask us, one of the most heartfelt things you can do for someone you love is feed them. If you're looking for something special for your GF mama this Mother's Day, our soufflé could be your ticket! Think of it as an enormously fluffy cheese omelette that’s assembled in a new order, baked in the oven, and ready to impress. In this simple variation on the French classic, the eggs are separated, the whites whisked, then added back later with cheese.
Onsen tamago is a Japanese egg cooking method that originally involved eggs being placed in a hot spring (onsen) for slow-cooking. In this method, heat permeates gradually and the eggs cook very gently. They emerge with a beautifully creamy texture and a yolk that is more firm than the white. The result is pretty much the opposite of poaching or soft boiling which will produce a firm white and a runny center.