I don’t know if this whole idea of picking our five favorite recipes from each month is such a good one. I mean, this list might leave you with the impression that there aren’t others that we cooked again and again and will be keeping in the rotation. Like that (vegan) Farro Bowl with Toasted Kale and Coconut and Curry-Roasted Tofu. Like the amazing (also vegan) Thai Greens and Tofu, which I left off simply because for most people it would require a trip to a well-stocked Asian grocery store. The Smoked Salmon Salade Nicoise? My standby Simple Lentil Soup? All my favorites. You see the problem. It’s a good problem to have.
|How to Make Homemade Organic Vegetable Broth for Free|
|Broccoli Salad with Ravioli, Feta, and Lemony Harissa Dressing|
|Queso Fundido with Mushrooms, Greens, and Chiles|
|Kale Salad with Apples, Currants, and Gorgonzola|
|Rhubarb Cake with Crystallized Ginger Crumb|
|And last but not least, the readers’ favorite: Homemade Matzo with Olive Oil (but I’ll just be calling them “Spiced Flatbreads” until Passover rolls around again)|
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