Prickly Pear Chia Fresca

Cactus Pears The cactus pear or prickly pear is the fruit of the Opuntia cactus and can be used in salsas, smoothies, or this delicious agua fresca recipe from Decolonize Your Diet. Low in calories and fat and high in vitamin C and magnesium, cactus pears can be found at the Yerena Farms stand at the

Purslane Salad With Baked Beets

Purslane is a crunchy and tart weed that packs a nutritional punch. It is high in vitamin E, vitamin C, beta-carotene, and omega-3 fatty acids (ALA). Beets provide important minerals like phosphorous, potassium, magnesium, and calcium. Save Print Purslane Salad With Baked Beets Author: Aegean Flavors Serves: 6 servings   Ingredients 5 medium beets 1 cup olive oil,

Raw Spring Fruit Cobbler With Cherry Coulis

This raw cobbler is still as comforting as the baked version. Nut crusts are a staple in raw desserts, so learning how to make a basic, go-to nut crust will be useful in many applications. High in healthy fats, vitamins, and phytonutrients, this raw dessert is a nutritious way to top off a meal. Save

Spring Pea + Mint Soup

The perfect puréed soup for spring, when peas are at their peak of freshness. The cashew cream is a non-dairy replacement for milk or cream, which is classically used in pea soup. Save Print Spring Pea + Mint Soup Author: Bauman College Serves: 12 servings   Ingredients 5 lbs English peas in pods 1 cup water ¾

Strawberry Rhubarb Crisp

Easier than pie but just as satisfying, crisps are quickly assembled desserts. It’s best to make this crisp with strawberries that are at the peak of ripeness. Not only will this make the dish more flavorful, but you won’t have to add as much sugar. If you are using strawberries that are a little on

Vegetarian Phở with Bok Choy + Rice Noodles

Vietnamese Phở Phở is a popular Vietnamese street food that consists of stock, noodles, herbs, vegetables, and beef or chicken. This veganized variation from Rouxbe Cooking School draws deep flavor from the combination of spices, herbs, alliums, citrus, and shiitake mushrooms; and features seasonal bok choy, snap peas, and bean sprouts. Kombu could also be added, contributing

Kumquat Marmalade

Kumquats, unlike many citrus, are eaten whole. The rind contains powerful essential oils, such as cancer-fighting limonene. These tart little fruits are also a great source of immune-boosting vitamin C, as well as other antioxidants, B vitamins, and fiber. Save Print Kumquat Marmalade Author: Adapted from Marc Matsumoto of Serves: 1 pint   Ingredients 1½ lbs

Fermented Asparagus

Springtime’s sweetheart, asparagus, comes and goes as fleetingly as the season itself. These delicate spears ferment for a short time and their freshness is preserved by soaking in the salty brine. Since they are not cooked, they soften slightly in the brine and their raw flavor is showcased. Be careful not to ferment for much

Spring Vegetable Tagine Over Couscous

What is tagine? A tajine or tagine is a North African dish named after the ceramic pot in which it is cooked. The shape of the pot was designed to allow food to simmer gently while cooking over low heat (much like a slow cooker), and retain moisture by sealing in condensation. Spring Vegetable Tagine

Roasted Brussels Sprouts With Toasted Walnuts + Dijon Vinaigrette

Roasted Brussels Sprouts This recipe boasts nutrient-dense Brussels sprouts, which belong to the Brassica oleracea family, and have anticancer, antioxidant, antibiotic, and antiviral properties. One cup contains 124% of the recommended daily value of vitamin C. Roasting brings our their natural sweetness, but be sure not to overcook them because they will begin to taste bitter. Walnuts Love