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cooking.nytimes.com
With farm-fresh asparagus, no cooking is needed If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they’re skinny, just chop everything up fine Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad
cooking.nytimes.com
These corncakes are tasty little gems — crisp and pebbly with bits of corn and lacy around the edges The crème fraîche and caviar are charming if you have them, but don’t let a lack of caviar prevent you from making the cakes You’ll be just as happy eating them plain or with dollops of crème fraîche and chives
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Get Thai-Style Basil Shrimp with Basil-Coconut Rice Recipe from Food Network
www.allrecipes.com
Try this recipe for Spanish yellow rice with fresh veggies for a side dish that everyone will love.
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Soy sauce and sesame oil provide a rich glaze for chicken wings. A complete meal can be made of this appetizer, simply by adding your favorite vegetables.
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This vegan Spanish rice recipe is quick and easy, combining hearty brown rice and the perfect amount of spice for a 1-pot weeknight dinner.
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A collection of vegan replacements for cream cheese, margarine, sour cream, and mozzarella cheese blend with nutritional yeast to give a vegan-friendly Alfredo-style sauce for your pasta.
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Jacob's cattle beans are striking in appearance: white with dark red speckles. Their meaty, creamy texture makes them great here. Pinto beans are a fine substitute.
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Simple, tasty and fast! Salmon is sauteed with all ingredients at once, and served over couscous. Great with a spinach salad.
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An Italian favorite gets a Mexican makeover. Wonton wrappers are stuffed with chorizo sausage, cilantro, garlic, cumin, ricotta, and Mexican cheese. Serve with marinara sauce (add chopped cilantro to the marinara for a bit of Mexican flavor).
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Get Mount Chevrest Recipe from Food Network