There’s nothing better than seeing fresh organic spring ingredients at the grocery store, especially when majority of these vegetables have such a short season. You really know spring has sprung when you see ramps! Ramps are sometimes called wild leeks or spring onions, look like scallions, but they’re smaller and slightly more delicate.
So here’s a quick salad to celebrate these beautiful Spring flavors!
I am about ready for these teaser 70 degree “summer days” to turn into the real deal! Last week I enjoyed this delicious grilled flatbread with a glass of red wine on my rooftop, and this week I am battling through the rain in my winter coat on my way to work…
Here is a recipe for one of my favorite vegetarian flatbreads made on the grill in hopes of warmer weather! Enjoy!
Always in second place to the potato in most people’s eyes, sweet potatoes actually are packed with nutrients and contains serval amazing health benefits. In my opinion, the sweet potatoes flavor actually brings much more to each dish instead of just being a canvas for toppings.
Perfect as a meal in itself or as a side to a nice roast, I really enjoy these Hasselback sweet potatoes for their simplicity and ease.
As I am sure most of you know by now, I love to make warm salads with roasted vegetables. I was inspired to make this particular salad because I really wanted to experiment with roasted endive. Endive is a member of the chicory family, which includes radicchio, escarole, frisee and curly endive. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness. It’s delicious both raw and cooked. Read more