Join Chef Diana in the kitchen to make a French omelette in less than 5 minutes!
Chimichurri is a great pantry staple to have in your repertoire! It has more oil than a pesto and is spiced with lots of garlic and red pepper. You can use it as a sauce over grilled veggies & meats, or can use it as a marinade.
I look forward to rhubarb every year! This recipe is just another way to enjoy it…and one of the easiest. You can really make a shrub with any fruit, but if you don’t feel like making your own shop for a bottle in our Marketplace!
Crumble is an effortless dessert that looks like it takes a lot of effort. I won’t tell if you don’t! Use whatever spices you like in the filling. Cardamom is amazing with both apple and rhubarb, so give it a try if you have it.
Sunchokes, or Jerusalem Artichokes, are a tuber related to the sunflower. They are roots and look a lot like ginger. They are slightly sweet and have a lower glycemic index than potatoes, so they make a great swap!
This may seem like an odd combo, but it’s sophisticated and delicious! I had this one spring day with my friend Marcia…and it’s stuck with me ever since. I will be making this for our Sunday brunch this week!
You can pickle anything…even fruit! I usually throw apple slices into my spring salads for an added crunch, but I thought I’d put a twist on that this week by pickling them.
Portobello Mushrooms have a particularly meaty texture because they are one big piece, that it felt right to call these mignons this week. You can simply cook the mushrooms without the mash, but the sunchoke mash is delicious with the sauce from this recipe!
I’ve been making tahini dressing for my gem lettuce salads, and thought it would be delicious on sweet potatoes!
Who doesn’t like a stuffed mushroom? I love this dish because it feels really special to have your own whole mushroom cap to eat!