Sweet potato has such a mild flavor that it’s really providing the moisture and texture in these muffins, while all the spices give them a kick.
This recipe can be easily adjusted for any number of people, so it’s perfect for when you’re home alone or for when you’re hosting brunch.
This makes a great side to any Mexican meal, or you can mix in a protein of your choice for a one-dish dinner.
The tanginess of chimichurri is great for cutting through fatty meats but in this vegetarian dish the Argentinean sauce adds spice to sweet roasted carrots.
This chilled tomato soup gets some heat from the fresno pepper for a simple dish with a kick.
A splash of gin would take this drink from refreshing beverage to summery cocktail.
Chocolate adds a delicious twist to the traditional peaches and cream. Serve this over vanilla ice cream for a heavenly dessert.
This would obviously work as a dip or a spread, but it is particularly nice on some toasted baguette as a late afternoon snack.
Using the baby varieties of these greens means the stems are tender enough to eat raw, and add a nice crunch to the salad.
Garlic scapes are the flower stalks of garlic plants, and are one of those lovely surprises at the spring market.
When you need some fresh greens to balance out an indulgent grilled cheese, pea shoots are perfect.
Now that it’s beginning to feel like spring (at least in the New York area), fresher, lighter meals are called for.
If your chard is thicker and tougher, you may need to bake for a bit longer. Just take them out when the leaves are translucent and crisp.