Carrot Hummus

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Honey-Ginger Roasted Carrots lend just a touch of sweetness—and sunny color—to old-school hummus.

Orange-Marinated Beets

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Spiralizing beets creates a gorgeous pile of vegetables. If you don't have a spiralizer, you can grate the beets.

Curried Cauliflower “Steaks”

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This is our go-to weeknight meal. Everyone—including our 9-year old daughter—loves these. The number of “steaks” you get off of each cauliflower depends on the [...]

Quick-Pickled Radishes with Dill

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These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.

Lemon-Fennel Salmon

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Shallow poaching is an awesome way to cook salmon, keeping it nice and moist, and infusing it with flavor from the bed of veggies [...]

Whole Grain Strawberry Shortcakes

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Crumbly, flaky, DELICIOUS whole grain strawberry shortcakes ... come and get 'em!

Grilled Polenta with Blistered Snow Peas & Bok Choy

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This is the recipe I wrote for the Sunday meal at Rancho La Puerta during my week as visiting chef. Originally, I’d planned on serving [...]

Sauteed Sweet Potato with Shallots, Chile & Lime

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Caramelized shallot and sweet potato come together with the zing of lime and heat of chile in this easy, healthy side dish or vegetarian main course.

Slow-Roasted Mechoui (Moroccan-Spiced Leg of Lamb)

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I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana's Willow Spring Ranch at Shelton's Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.

Roasted Asparagus with Poached Egg & Prosciutto

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Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.