By Robyn Griggs Lawrence
Chard, beet and dandelion greens are at their spring best right now, and they give this vegetarian main dish a nutritional punch. Susan Belsinger’s delicious polenta recipe, first published in Natural Home & Garden, can be served homestyle straight from the pot — soft and thick — with the topping spooned over all, or prepared in advance.
Rhubarb Refrigerator Pickles Recipe
By Tabitha Alterman
Tart and tangy rhubarb pickles are a great friend to roasted meats. They also complement hard, salty cheeses, such as cheddar and gruyère.
Preserve Strawberries: Easy Recipes to Stretch Strawberry Season
By Sherri Brooks Vinton
My kids wait all year for fresh strawberries. When they finally arrive in the farmers market, I’m lucky if I can get a quart home — they woodchip right through them. The strawberries we find in the farmers market are hugely different from those sold in the grocery store. A strawberry is a bright red, smallish fruit with complex flavor but a short shelf life. It’s not meant to be as big as your fist (no matter how appealing such a monster would be to dip in chocolate on Valentine’s Day) or to last for weeks in the fridge.
Converting Regular Recipes Into Vegan Recipes
By Lindsey Bugbee
I then found two vegan recipes, crusty white bread and avocado-corn salsa, that looked like they would pair well with my hybrid vegan dishes. Of course, if I was going to properly execute the veganization feat, I needed testers.