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!
Biscuits are a great accompaniment to any meal and are actually easier to make than you think! I love the savory, faintly sweet flavor you get by using cooked sweet potato in this recipe.
This is a SUPER easy cake to make. You do not need to know how to bake to make this delicious creation. It’s light, has very little sugar and is one layer.
Sunchokes are the tuber cousin of the sunflower. They have a lower glycemic index than potatoes, and can be cooked in the same way as potatoes. Sunchokes are particularly good browned and crispy! This is such an easy recipe, give it a try! ( You can eat the skins.)
Add some spice to this dish with harissa, paprika and cumin. This is not an overly sweet carrot dish so don’t be afraid!
Radishes are part of the cabbage family, and are closely related to arugula. Look at the leaves, don’t they remind you of arugula greens? The best way to store a bunch of radishes is to cut off the leaves and store them separately. You can add the tops to spice up your salads, or my favorite, make a spicy pesto!