Vegetable

Fregola, a tiny toasted pasta similar to pearled couscous, makes a flavorful base for this brothy spring dinner.

You can steam and crush the potatoes in the morning if you'd like. The finished dish is great at room temp.

When dressing hardy raw greens, it's good to be aggressive. Fortunately, we've got spicy ginger and seedy flavor bombs on hand.

Lush confited garlic takes toasty, cheesy baguettes to another level.

One of many cool things about (super-nutritious) sprouted lentils: They don't need to be cooked first.

These mini tarts are double sealed for extra insurance.

The super-seasonal, crowd-pleasing chicken your Passover Seder needs.

Crispy-potato crust > pastry crust. (And it's gluten-free too.)

Creamy on the inside and crackly on the outside, this kugel is completely irresistible.

This all-green salad is studded with creamy avocado, crunchy cucumbers, and asparagus, and punctuated by tons of fresh dill and basil. The varied shades of green look like spring in a bowl.

Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.

The chipotle butter is also great for topping fish fillets or melting over pasta.