Spring vegetable recipes: Three sauces for steamed or roasted asparagus

Fresh Asparagus

Although vegetables have their own fabulous goodness on their own, when you tire of the same ‘ole thing, a simple sauce goes a long way to renewed or increased deliciousness. My favorite spring vegetable is asparagus, a perennial plant related to garlic and onions and native to Asia, Europe and North Africa. It’s super high in fiber and nutrients like vitamins B1 and 2, C, E, K as well as folate, copper and manganese. Enjoy with abandon.

Read more: Spring vegetable recipes: Four sauces for steamed, grilled or roasted asparagus

Hail Kale Caesar Salad Recipe

Kale Caesar Salad

I have become a massive fan of kale… I do feel like I’m in a herd of sheep following the trend, but it is pretty healthy and can be incredibly tasty. Up until recently, I roasted kale as well as tossed it into soups but Kale Caesar Salad was the first raw recipe I embraced. This version originally came from Alton Brown but I’ve altered it generously to make it a bit more healthy and more pungent.

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Awesome recipe: Brown rice salad with chicken, feta and mint

Brown Rice Salad

Adapted from a recipe in a magazine read so long ago I can’t remember, this mega healthy salad will stave off hunger for hours. The whole grains in brown rice, combined with the protein in the chicken, digest slowly so you’ll feel fuller, longer. And it’s unbelievably tasty, I might add. It even gets better overnight, as the dressing spreads its deliciousness throughout the ingredients. It does take about 45 minutes to make so be patient — it’s seriously worth it. Or make it on Sunday and take this for lunch for two days. You can make this vegetarian by eliminating the chicken and adding another can of chickpeas.

Read more: Awesome recipe: Brown rice salad with chicken, feta and mint

Recipe: Roasted Brussels Sprouts with Bacon (mmm, bacon)

Roasted Brussels Sprouts

Even as a adult, Roasted Brussels SproutsI hated these little cabbages. Until a friend brought a batch of roasted brussels sprouts over to our house. Now I’m addicted. The act of roasting concentrates the flavor and natural sugars in any vegetables so they emerge from the oven crusty and full of goodness. Recipes works well with broccoli and cauliflower too. Leftovers reheat really well too. And, well, bacon makes everything better!

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Warming winter (or summer) stew: Simmered rosemary-scented lentils


Lentils, a dried legume loaded with nutrition, come in a variety of forms. The most commonly found are the brown ones but you can also find them in pink and green. Oddly enough, the humble brown ones have the most to offer the human body — 18 grams of protein and boat loads of fiber. They’re super easy to cook too– not requiring an overnight soak like most other dried beans. This lentil recipe — ideally cooked using brown lentils — can be made vegetarian by substituting a rich vegetable broth instead of chicken. About 5 minutes before they’re fully cooked, you can add all sorts of ingredients like 1 Tablespoon of fresh herbs (try arugula!), 1 cup of chopped, cooked chicken sausage (like Aidell’s), bite-sized pieces of rotisserie chicken and any other leftovers. But you don’t need to add anything at all.

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Vegetable Recipe: Curry scented roasted cauliflower

Roasted curry cauliflower

For the past five years, I’ve been on a crusade. Not of a violent nature but one a little more serene – incorporating a wider variety of vegetables onto my daily plate. I say crusade since, at the beginning, it was a forceful act. Like many Americans, eating vegetables didn’t always come naturally to me. My parents were (and continue to be) explorers of new food, so when I was kid we grew tomatoes, made yogurt and sprouted mung beans at our house. It wasn’t always pretty – think scrambled eggs with bean sprouts which remain truly disgusting to me – but they instilled a hunger for novel fare. When I became a chef, that exploration continued but I confess my personal veggie repertoire remained fairly limited. It wasn’t until I had to change my diet to fit into my clothes that I truly started traveling the greener side of the protein. And so it began. The bi-weekly co-op veggie box nudged me to beets, bok choy, Swiss chard and the humble cauliflower. I loathed this white wonder every time Mom dropped it in front of me. I stayed for an hour at the table, pushing it around in the hopes that I might appear as if I’d snacked on tidbits. In rare instances I had but Mom usually caved when I whined enough. I was a pain in the ass. If I could take it back…

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Quick bacon corn chowder with shrimp recipe: Summer flavor any time of the year

Corn Chowder

When fall weather hits, there’s nothing more satisfying than a warm bowl of hearty soup. This corn chowder recipe, in addition to banishing the chill, offers a sliver of summer any time of the year. No frill ingredients like corn, shrimp and bacon come together in 30 minutes or less. This is an easy, go-to, weeknight recipe.

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The beauty of wine and food pairings: Carmenere meets quinoa mushroom risotto

Quinoa Mushroom Risotto

I’m a quinoa lover. Although I love my animal protein, this savory, high protein grain is a savior to many vegetarians. Quinoa originated in the Andes mountains and is super versatile, has a uniquely nutty flavor and substitutes for practically any nutritionally neutral grain (think white rice or pasta). I featured a mushroom and quinoa risotto on my site late last year, but this recipe — recently enjoyed at a wine luncheon — sadly puts it to shame in the flavor department. The host chef, Ruth Van Warebeek, works for Concha y Toro in Chile and she paired this delectable recipe with a 2011 Marques de Casa Concha Carmenere (CAR min YARE), a grape originally from France now happily residing in Chile’s welcoming climes and soils. Marques de Casa Concha created a soft, silky yet robust Carmenere that cozies up to food in a friendly way.

Read more: The beauty of wine and food pairings: Carmenere meets quinoa mushroom risotto