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Recipes
Don’t wait for dessert to enjoy the fruits of the season.
A simple salad with simple pleasures, this one has deep, earthy roasted beets crowned with fresh spring herbs.
Marinated Persian Cucumbers
Pesto is a versatile sauce, feel free to add walnuts or sunflower seeds to this recipe.
Ever felt intimidated by beets? Consider yourself “beet curious?” Here is an easy first step in getting to know them- slice, season, and bake into delicious (and beautiful) chips.
Roasted Cauliflower, Grapes, and Smoked Almonds
With spring comes all the sweet and tender green vegetables. First up is green beans, simply roasted, then dressed in a deeply flavorful pesto made with sun-dried tomato and almonds.
A savory dressing for your favorite greens or a light sauce for roasted vegetables and grilled meat or fish, this always-in-season vinaigrette has a place on every table.
Rainbow carrots are as naturally sweet as they are naturally beautiful. With a simple, yet delicious dressing of arugula pesto, you can feast your eyes as well as your palate.
For breakfast, lunch, or dinner, these fragrant and savory potatoes are perfect any time of day. The most challenging part of this recipe- waiting long enough for them to cool before you eat them.
Sheet Tray Carrots
Smokey, fluffy, and delightfully crisp on the outside, these biscuits are perfect for any meal, anytime. Make them into sandwiches, and you may never go back to sliced bread.
