Saffron Rice with Crab & Asparagus

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This flavorful recipe combines saffron and basmati rice with fresh crab and garlic-sautéed asparagus for a savory, Middle Eastern dish. I’ve loved “yellow rice” since I was a kid, but this is leveled up. It’s elegant, extremely easy to make, and on the table in less than 30 minutes.

Spicy Tuna Crispy Rice

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My go-to at any California sushi restaurant, but living in London, you just cannot find this dish anywhere. Decided to try it myself and discovered it’s surprisingly easy to make! The rice takes a bit of work, but it’s worth it for the most delicious, creamy, spicy, crispy, LITERALLY restaurant quality appetizer.

Wild Garlic Risotto

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Blanched and puréed wild garlic leaves give this creamy risotto a vibrant green color and infuse it with the most delicate yet punchy flavor. Finished with vegan Parmesan cheese sauce, it’s my favorite recipe to make with this extra special ingredient. The wild garlic has a short season, so see recipe notes on how to freeze the purée for later use.

Lentil Shepherd’s Pie

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Hearty lentils are slow cooked with tomatoes, mushrooms, and spinach, then topped with fluffy cauliflower mash for this rustic, vegan take on a shepherd’s pie.

Spring Lentil Salad

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This is a family recipe and a serious crowd pleaser. Roasted red peppers with lentils, tomatoes, and zucchini ribbons marinated in a simple dressing over crisp, fresh greens. Topped with avocado and vegan feta. It’s beautiful to look at, it’s fun to make, and it’s delicious. Perfect for Spring.

Salmon & Brussels Foil Packets

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Tender, flaky salmon with brussels sprouts in the most addicting sauce. This whole meal is prepared AND cooked in an aluminum foil packet. The easiest recipe, with no mess and no cleanup. Customize with whatever greens you like.