A garden-scented cocktail that’s floral, but not too floral

This version isn’t overly perfume-y or cloying, just the right amount of floral.

This is a recipe to introduce you to the edible parts of green garlic, aka, immature garlic.

You can use the blossoms raw, as a savory garnish. It’s also delicious roasted whole.

Red wine vinegar brings a tang that can’t quite be replaced.

Serve these microgreens “naked” with this tahini dip on the side for simple, clean snacking.

This recipe is all about texture and mouthfeel (and celebrating the brief season of green garlic)

Sesame and chili crisp oil works beautifully with sweet potatoes and a generous topping of purple radish microgreens adds gorgeous colors

A spring risotto that celebrates peas in two way.

Savory, salty, fatty, and sweet…every ingredient in this recipe perfectly complements each other.

Briefly toasting the sunflower microgreens keeps a pleasant crunch while adding extra flavor.

If a basil pesto sings of summer, let this version help usher in the spring.