Morels lend an earthy flavor to this grain dish.
Fresh lime juice imparts a bright acidity.
This sauce is a natural match for sweet, tender carrots.
Pico de gallos made with radishes are quite common along the Pacific Coast of Mexico.
Freekeh (pronounced free-kuh) is the name for green wheat grains that have been roasted to give them a chewy texture and rich, nutty flavor when cooked.
When making this simple stir-fry, be sure to get the wok or skillet really hot so that the broccoli and ramen noodles get a seared crispiness to them.
Primavera means “spring” in Italian, and this satisfying soup makes the most of the delicate flavors of springtime veggies. The chowder is thickened with puréed vegetables rather than flour and milk or cream, for a lighter, gluten-free option.
Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya.
Beer cocktails like this simple concoction offer a light, refreshing alternative to mixed drinks. Non-alcoholic option: Omit vodka and substitute non-alcoholic beer or seltzer water for the blonde ale.
A soak in a vinegar bath plus a hefty dose of both black and white pepper give sweet potato fries an intense flavor.
This recipe uses semi-pearled farro, which retains part of the bran, and with it, many of those good-for-you nutrients.
Matcha is a powdered green tea that’s high in antioxidants; you’ll find it in most large natural grocery stores or Asian markets.