My family’s favorite make-ahead summer chicken recipe, it uses a handful of fresh herbs from the garden with a few lemons for amazing flavor that doesn’t require heating up the kitchen at all. Plus it all goes into a ziplock bag for minimal dishes!
These recipes from Vietnam, Korea, and Italy make lovely colorful salads using the chives, basil, mint and more from my garden.
I love salads that are packed with colorful fresh fruit or vegetables, but easy to make ahead and keep in the fridge. They’re handy for events or just when you want to make them to eat for several days. These salads, Tropical Fruit with Honey-Mint Dressing and Black Bean Corn Salad with Cilantro Lime Dressing,…
These muffins are a nice contrast to heavier, earthy soups. The tomato sauce in the batter keeps them tender with a slight tang and also gives them a lovely golden color.
Za’atar is a Middle Eastern spice blend of thyme, sesame, sumac, and other spices that can be eaten with flatbread for a quick snack or side dish. I like to spread it on pitas and toast them quickly in the oven to make them easier to serve and eat.