Calling on the heroes of her spring garden, Columbia-based food and yoga guru Kaitlin Gooding serves up a stunning feast.
Roasted Asparagus and Radishes with Quick-Pickled Onions
If you’ve never made a quick pickle, today’s a great day to start. These super-speedy cider-brightened onions wake up roasted vegetables, but would also be perfect punching up any spring salad....
Roasted Grape Barquettes with Blue Cheese and Walnuts
Roasting grapes concentrates their sweetness, transforming them from a cheese platter filler to a luxurious appetizer. These barquette pastry shells are a cinch to make; fitting the dough into the...
Radicchio and Arugula Salad with Lemon Vinaigrette
Let the farmers’ market be your guide when it comes to this dreamy spring salad. Like their namesake, watermelon radishes have a rosy pink hue, but any variety would be lovely in this recipe. After...
Roasted Salmon Filets with Fresh Strawberry Salsa
Juicy spring strawberries and buttery avocado, perked up with hint of lime, make a standout spring salsa for this quick-fix salmon. If you don’t have a cast-iron skillet, you can use any oven-safe...
Goat Cheese and Pistachio Beet Bites
Studded with lemon zest and salty pistachios, creamy goat cheese is the perfect filling for these delicate appetizers. Consider adding a mandoline to your kitchen arsenal; it makes short work out of...
Creamy Leek and Fresh Pea Soup with Microgreens
With their mild onion flavor, leeks make the perfect addition to spring dishes, because they don’t overpower the delicate flavor of tender young vegetables. Leeks are grown in sandy soil, so be sure...
