Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino
When you think of Brussels sprouts as tiny cabbages, this fluffy slaw makes brilliant sense. Pecorino cheese gives it salty tang and walnuts add crunch.
The best desserts are those that manage to be sweetly satisfying while also containing an element of surprise, and this unique granita, inspired by Manhattan’s Wallsé, certainly fits the bill.
Cooking thin strips of cucumber transforms them into carb-free noodles. Their pale green color and winning texture make them an ideal accompaniment to salmon.
We remember waiting in long lines outside Berthillon, the famous Parisian ice cream maker, in the middle of winter just to have a scoop of their green apple sorbet. This recipe is just as wonderful and much easier.
The zing of fresh lemon enhances both the peas’ sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.
This delicate gumbo has bits of pink ham hock in a sea of leafy greens. There’s no okra or filé here, but an abundance of vegetables makes the soup a satisfying spring tonic.
This recipe is a variation on mushy peas, a beloved British side dish. Ours have a much brighter color and flavor, making them sophisticated enough for entertaining.
