Split pea soup is most commonly made with a salty, high-fat meat such as ham or bacon to add flavor. If you want to improve the nutrition of your dish or go vegetarian, this recipe is a model for how to get phenomenal flavor without compromising on nutrition.
Scallops are a wonderful treat, and searing them is one of the most delightful ways to enjoy them. Paired with a lemon-thyme orzo, this dish is a fresh, satisfying, and simple meal.
As written, this recipe is a soup full of vegetable chunks in a thickened broth. You can also, however, puree it after cooking using an immersion blender for a creamy variation. Both variations will warm you up on a cold day.
Stone fruit is most readily available in the early summer. This salad makes use of a wide variety to create a sweet and perky dish that’s finished beautifully with goat cheese and nuts.
Three-bean salad is a classic summer dish. This variation uses fresh grilled corn and avocado to build a more nutritionally complex dish with fantastic flavor.
Thinly sliced and lightly cooked is the perfect way to serve fresh summer squash. Tip: If you have a mandolin slicer, you can use it in place of the vegetable peeler. Use a guard or slice-resistant glove to avoid slicing yourself.
You won’t miss the swirl in the middle with this cheater-speedy variation on cinnamon raisin bread. The lengthy rest time makes the lack of hands-on work well worth the wait.
To keep little delightful pockets of sweet potato in your bread, start with chilled cubes of sweet potato that has been cooked until just al dente. The potato will soften further as the bread bakes.
