Weekly Wrap-Up: 3/10-3/16

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Weekly Wrap-Up: 3/10-3/16In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!

 

Cream of Asparagus SoupCream of Asparagus Soup
This silky soup is a wonderful way to welcome spring. It’s full of the fresh flavor of the season’s first asparagus, with added texture and richness from pureed potato and a garnish of crème fraîche.
Ingredient Spotlight: Tangerines & MandarinsIngredient Spotlight: Tangerines & Mandarins
There’s no better snack than a mandarin orange, peeled and eaten right out of hand — especially this time of year, when the fruits are at their best and brightest. Discover how to choose, prep and store them with these tips, then enjoy them in some of our favorite recipes.
30 Days of Salads30 Days of Salads
Yes, it’s possible to eat a healthy salad every day without getting bored — the trick is to vary flavors, textures and ingredient types. Try our favorite fresh, seasonal salad recipes here.
Chicken Breasts with Fava BeansChicken Breasts with Fava Beans
This light, simple meal features lean chicken and a whole lot of green. If you’re not up for the labor of preparing fava beans, peas can be substituted in a pinch.
Agrarian Almanac: MarchAgrarian Almanac: March
Our Agrarian Almanac is your to-do list for your edible garden, chicken coops, beehives and more. In March, it’s time to start sowing seeds for a bountiful summer garden and harvesting the last of the winter crops (think broccoli and chard). Read on for tips!
Vinaigrette 101Vinaigrette 101
Once you start making your own salad dressings, you’ll never go back. The secret to a good vinaigrette is to balance three essential elements: oil, acid and seasonings — here’s how.
Gingered Rhubarb CrispGingered Rhubarb Crisp
Long stalks of tart ruby-colored rhubarb are a welcome treat come spring. A generous amount of freshly grated ginger adds a warm, spicy bite to this fruity crisp, which is topped with a buttery oatmeal crust.
Make It Better: SaladMake It Better: Salad
With a few tricks and tools, you can take your homemade salads to the same level — and likely cut down prep time, too. Keep reading for our favorite techniques.
Halibut, Asparagus & Potatoes with Olive SauceHalibut, Asparagus & Potatoes with Olive Sauce
Smashed potatoes are a great base for tender roasted halibut. The sauce is loaded with briny Kalamata olives, olive oil and lemon juice — it’s perfect for the fish and the asparagus that’s roasted alongside.
Recipe Roundup: Eat Your Greens!Recipe Roundup: Eat Your Greens!
Here are some of our favorite ways to eat green on St. Patrick’s Day! You’ll feel better than ever with these delicious vegetable-centric dishes as fuel — and you definitely won’t get pinched.
Garlic Aioli with Garden VegetablesGarlic Aioli with Garden Vegetables
This is the perfect spring appetizer: fresh vegetables cooked just to al dente and served with a silky, garlicky aioli. It’s a beautiful way to share the season’s new bounty.
Weekend Project: Bake a PieWeekend Project: Bake a Pie
Celebrate Pi(e) Day (3.14) with your richest, flakiest home-baked pie yet — our step-by-step tips below show you how to make and roll out the dough, bake a crust, and even make a lattice top. Then, put your skills to the test with some of our favorite pies.
Party Planner: St. Patrick’s Day FeastParty Planner: St. Patrick’s Day Feast
Channel the luck of the Irish this weekend with a St. Patrick’s Day celebration! Here’s a menu featuring our best Irish recipes, like corned beef and cabbage, braised short ribs and colcannon, a mix of mashed potatoes with cabbage and leeks.
Broccoli & Comté FrittataBroccoli & Comté Frittata
Here, we’ve supplemented an egg base with bread cubes to create a cross between a bread pudding and a frittata. Comté, a superior quality Gruyere-style cheese, adds rich flavor, making this a perfect brunch dish or even a light dinner.

 

2 comments about “Weekly Wrap-Up: 3/10-3/16

  1. Noreen Winningham

    This “roundup” format is a keeper! I am really enjoying the recipes. Thank you.

    Reply

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