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Vegetables

My favorite food group.

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Scallops with Corn, Hazelnuts, and Brown Butter Chermoula

This dish also works with medium shrimp—head on or off.

Spring Seafood Stew with Peas, New Potatoes, and Tarragon

Timing will depend on the size of the clams, and when they are submerged in liquid, they tend to take a bit longer to open than if you were steaming them.

Cold Soba with Cucumbers, Watercress, and Sesame

Yuzu kosho is one of those specialty ingredients that you’ll likely have to order on the Internet, but it’s worth the Google search, trust me.

Clam Pasta with Chorizo and Walnuts

Even at the most suspect red-sauce Italian restaurant, I’ll always order the linguine alle vongole, because like pizza, even at its worst, linguine with clams is still pretty great.

Sour Cream Flatbread

There’s no kneading involved (just mixing), and the only tools you need are a bowl, a spoon, and your hands.

Spelt with Crispy Sausage, Flowering Broccoli, and Green Garlic

If you’re able, seek out the flowering varieties of broccoli rabe or kale that will pop up in early spring, although you can find them well into fall on occasion.

Buttered Zucchini Omelette

Tip this little creation onto a plate and dab a little butter on top if you have extra.

Split Pea Salad

This recipe has nothing to do with that place, other than it’s an obvious homage to split pea soup—one of the most delicious and ugly foods out there.

Crispy Chickpeas and Lamb with Greens and Garlicky Yogurt

Often, I just toss them with greens and top them with a fried egg, but when I want ground meat, I’ll turn the chickpeas into a legitimate dinner with crispy spiced lamb and garlicky yogurt.

Eggs and Kale Fried in Chicken Fat

I proceeded with my usual fried egg routine, except instead of the regular ol’ olive oil, I reached for that schmaltz. I rewarded my genius idea with a million mental high-fives.