Spring and summer time meals are all about optimizing convenience. Minimal time prepping and cooking, maximum time enjoying the outdoors - Aperol Spritz or Rosé in hand. Grain salads are always my go-to vehicle for utilizing seasonal produce and making a meal earlier in the day (i.e. nap time) and enjoying it for dinner or lunch the next day. This grain salad formula is adaptable to what you have on hand or what you can snag at the greenmarket. If you can’t find or want asparagus or peas, try string beans, radish, grilled zucchini, fresh or oven roasted tomatoes or even corn. The options are yours! If you are gluten-free swap in brown rice in place of the farro and if you are dairy-free, consider kite hill ricotta as a vegan cheese alternative.
Read moresoup for summer - fresh pea and mint soup
In the summer months, our bodies gravitate toward cool, refreshing foods that require little to no use of the kitchen stove. This simple summer soup highlights seasonal shell peas (frozen peas can work here too) and garners a refreshing pep from mint and zesty yogurt. A dash of sweet white balsamic vinegar melds this flavorful soup together, and a simple pinch of microgreens adds the loveliest bit of texture and pizazz.
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