This is such a great recipe to master for warm weather mezze platters! Gabriel and I just plated all the pots in our courtyard and celebrated over a bowl of these green jewels & our Mediterranean Save-A-Farm meatball flatbread meal kit. Learn more about our Save-A-Farm program here. The trick to making flavorful falafel is to season more than you think is necessary, the chickpeas really absorb flavor.
Thinly slice the spring garlic stalk. Whisk olive oil, vinegar, honey, and spices together. Add the shallots and let sit for 5 minutes. Letting it sit will mellow out the raw sharpness of the garlic. If you don’t use it all, store in the fridge in a closed jar.
The cheesesteak isn’t Philly’s only famous sandwich. There is also an Italian roast pork sandwich which features broccoli rabe…you should give it a try the next time you’re in the city! I’ve taken my inspiration from that sandwich this week. This makes a great side dish or you can toss it with pasta, too…or put it between two slices of bread.
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.
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.
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!