Broad beans, when prepared the right way, are loaded with flavor and freshness and are so quick and easy to prepare.
Cauliflower couscous is a super-fast, super-healthy alternative to regular couscous. It’s great whether you have to avoid gluten, cut calories or just have some cauliflower hanging around.
Don’t settle for the same old potatoes, try something new (or old…). Irish potato pancakes are great with a variety of toppings or just on their own as a snack.
If you think broccoli can best be described as smelling like old gym socks and tasting like mush… think again and give roasted broccoli a try.
Orange vegetables … roasted chickpeas … tahini… sounds like a perfect autumn dinner.
Make egg-fried rice for a quick and easy lunch or dinner. It’s so versatile – you can use a variety of vegetables, and you could even skip the egg if you don’t have any.
Pearl couscous – easy to make, versatile, and just a little bit exotic. If you’re going to have one last summer picnic, this should be in your basket.
If you think salads are all lettuce and vinaigrette, think again, and then get yourself some asparagus.
Pesto is such a versatile and easy sauce to whip up, and is a great way to use seasonal ingredients to get the most flavor you can from them. I made this from wild garlic leaves, which is an ingredient with a short season. This is an easy way to preserve it.
If your favorite springtime vegetable is asparagus, like me, then you’ll love this fresh and simple pasta dish.