Mâche and Watermelon Radish Salad with Orange Champagne Vinaigrette
Watermelon radish is about twice the size of the traditional radish. It’s milky white on the outside and a beautiful rose color on the inside. To avoid overpowering this delicate flavor, soak the red onion in ice water for half an hour. Read the recipe.
Sea Bass à la Provençale
The Provence region of France is known for its hearty dishes. Some hallmarks of this cuisine include tomatoes, eggplant, and Niçoise olives. Read the recipe.
Herbs de Provence Couscous
Couscous is something that should be in your cupboard at all times. It only takes a few minutes to prepare and pairs well with almost any entrée. Read the recipe.
Brown Rice Pilaf
The key to great rice is: once it’s cooking, leave it alone! If you keep taking the lid off, you’ll allow the steam to escape and the rice won’t fully cook. If you don’t have a tight-fitting lid, simply place a sheet of foil on top of the pan and press to seal. Then place your lid on top of the foil. Read the recipe.
Cauliflower is one of the most versatile vegetables. It can be found in all cuisines around the globe and blends well with many different herbs and spices. Read the recipe.
Broccolini with Browned Garlic
Although commonly referred to as “young broccoli,” broccolini is actually a cross between two different varieties of broccoli. The flavor can be compared to a mixture of broccoli and asparagus. Read the recipe.
Vanilla Bean and Lavender Angel Food Cake
Angel food cake is the go-to dessert for people on low-fat diets because it has virtually no fat. Unfortunately, it also lacks a lot of the flavor most people expect with dessert. But, with the addition of real vanilla bean and lavender buds, this “diet cake” gets a serious flavor injection that will have non-dieters begging for a slice. Read the recipe.