from the kitchen


By Colleen Leonardi & Polly Rich / Photography By Maria Khoroshilova | Last Updated March 14, 2018
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Nothing says spring like asparagus!

Primavera means “spring” in Italian. And nothing says spring like asparagus breaking ground with its nimble, soft spear to find sunlight and grow. We offer a primavera that is simple and light and can be modified for the gluten-free among us. We also share a lemony take on quinoa cakes (for gluten-free folks, too). These vegetarian cakes are great because you can make a batch and then store them over the week, reheating as needed and enjoying at breakfast, lunch or dinner.

Almond Macaroons pair well with your favorite sorbet (we like mango) and are soft on the palate, and the gluten-free belly. Sensing a theme? Look for more gluten-free vegetarian and vegan recipes this spring. Eat well, love well, live well this spring.

Asparagus alla Primavera

Adapted from the New York Times, Melissa Clark

Lemony Quinoa Cakes

Adapted from Super Natural Everyday by Heidi Swanson

Chewy Almond Macaroons

Adapted from Saveur Magazine. Makes approximately 12 macaroons

What’s happening near you

June 02 | 2:00 PM - 6:00 PM

Kale and Ale Festival

Genoa Park
June 09 | 8:00 AM - 11:00 AM

7th Annual Breakfast on the Farm

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