These hot honey grilled chicken thighs have it all – smoky char from the grill, crispy skin that’s sticky sweet with a kick of heat, and wonderfully tender, falling off the bone meat. This post was created in partnership with Farmer Focus.
Nearly effortless and incredibly flavorful, these 20-minute baked fish tacos are layered with a simple charred green onion and avocado blender sauce and shredded green cabbage.
This simple late-spring green salad is inspired by my garden and the first big burst of spring produce. It’s made with a variety of delicate lettuces, jewel-toned radishes, and chives. The greens are topped with a perfectly balanced, classic vinaigrette made with sherry vinegar and fresh lemon.
This creamy, umami-rich vegan risotto is made in an Instant Pot and topped with crispy-edged mushrooms and nutty toasted garlic.
A big plate of vegetables with incredible depth of flavor, this roasted garlic and cauliflower puree topped with sautéed asparagus and broccolini perfectly captures the shifting spring season.