Spring

Miso Mayo Dip

Miso Mayo Dip

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.

Spring Millet Bake

Spring Millet Bake

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.

Slow Cooked Rhubarb Ribs

Slow Cooked Rhubarb Ribs

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.

Mother's Day Soufflé

Mother's Day Soufflé

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.

Amaranth & Quinoa with Spring Veggies & Onsen Tamago

Amaranth & Quinoa with Spring Veggies & Onsen Tamago

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.