Cool Crudité Veggies with a Minted Pea and Yogurt Dipby Jamie Oliver
A culinary facelift for the oft-bland veggie tray brought to you by the King of the Veggie Movement.
What better way to celebrate the earth than with a bountiful spread of the best spring vegetables? Fresh baby carrots with their greens still attached, crunchy and spicy breakfast radishes, crisp hearts of Romaine, and tender young asparagus are served with a light, creamy dip made green with fresh peas and mint. You’ll wonder why we only celebrate Earth Day once a year.
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Warm Frisée and Fava Bean Saladby Janet Fletcher
The recipient of multiple James Beard awards brings you a dish with award-winning flavors and textures.
Janet Fletcher has basically written the book on eating from the earth, and this recipe is literally a page from that book, Fresh from the Farmers’ Market. The slight bitterness of the light, frilly frisée is tempered by the sweet creaminess of fava beans in this salad that celebrates the season.
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Green Riceby Deborah Madison
Green eggs, green ham—why not some delicious green rice?
Deborah Madison might just be the greenest of them all—not only did she found the famed San Francisco vegetarian restaurant, Greens, she also wrote what for many is the vegetarian’s bible, Vegetarian Cooking for Everyone. Her take on something as simple as rice is also green: cooked with a mixture of scallions, spinach, and herbs, this normally plain and bland carb is transformed into an aromatic, flavorful, colorful side dish.
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Spring Chickens with Green Marinadeby Tom Douglas
The sultan of the Seattle dining scene shows you how to dress up chicken with some of nature’s finest and most flavorful ingredients.
Young or old—“spring chicken” or otherwise—an assertive marinade conjures images of herb gardens and days spent outdoors. And even if it’s not yet warm enough where you are to dine al fresco, connecting with the earth through its spice rack is a cinch with this dish.
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Green Apple Sherbetby Alice Waters
For the perfect post-dinner treat, try serving this refreshing concoction from one of the culinary world’s most vocal proponents of agricultural sustainability.
At the Edible Schoolyard in Berkeley, California, middle school students grow and harvest the produce in the school’s garden, which serves as a “kitchen classroom.” Founded by Alice Waters, the Edible Schoolyard is a brilliant way to get kids in touch with the earth and celebrate its bounty. Sherbet is a classic childhood treat—exactly what we’d be making if we had a garden or an orchard. This version has some sophisticated adult flavors, and, of course, it’s green.
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