I love this method of cooking zucchini. It is the one I return to time and again.
I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta.
This delicate, mint-scented soup is one of the first recipes we return to when spring arrives in Minnesota each year.
This vegan quiche is gorgeous and full of summery tomato-basil-olive flavor.
Fill a medium pot with water and bring to a boil. Add salt until it tastes briny like the ocean. When the water returns to a rolling boil, add the couscous and boil until al dente, about 7 minutes. Add the peas and cook for 1 minute longer. Drain the couscous and peas in a colander and run under a stream of cold water to stop the cooking process.
Vegan: Omit the cheese from the pesto recipe.
Gluten-free
Ingredients
Below is a recipe from award-winning chef Chris Cosentino, chef-owner of Cockscomb in San Francisco, CA.
This is a gooey, cheesy sandwich, a marriage of garlic-spiked chickpeas and already braised greens—and with a little punch of something extra.