Salad with green beans, toasted walnuts and shallot vinaigrette

by Caitlin Saniga

Salad with green beans, toasted walnuts and shallot vinaigrette

• 6 ounces green beans, ends trimmed, cut into 1 1/2-inch lengths
• 1/4 teaspoon salt
• 1/2 teaspoon plus 1 tablespoon walnut oil
• 1/2 cup chopped walnuts, toasted
• 1 tablespoon minced shallot
• 2 teaspoons white wine vinegar
• 4 ounces mixed salad greens
• pepper to taste

Spring Toasts: Artichoke, arugula and Parmesan crostini

by Sarah Steimer

I love artichoke hearts and I feel like they’re overlooked among spring veggies. Artichoke hearts have such a great bite of juiciness that work great on something like a simple crostini.

Eggs a la goldenrod over buttermilk biscuits

by Caitlin Saniga

Eggs a la goldenrod is one of my grandma’s specialties, and I gather that it’s a popular dish for high school home-ec classes. The flavors are simple and it’s an easy dish to make, but it gets a lot of visual pizzazz from the grated egg yolks.

Crispy fish tacos with sweet and spicy pickled onions

This dish is a lot of crispy-crunchy wrapped up in a warm soft taco. And save your leftover pickled onions! Those suckers are great on sandwiches orrrrr just a fork. (Of course I served this meal with one of my favorite summer beers: Bell’s Oberon.)

Spring Toasts: Crostini with roasted garlic-pea puree, asparagus and pine nuts

by Caitlin Saniga

These pretty little crostini bites were bursting with spring flavor, and they were a snap to whip up.

Meatless Monday: Artichoke and spinach grilled cheese sandwich

by Sarah Steimer

I’ve been loving my green meals this spring. We had a chilly, rainy day last Friday and this was the perfect meal (served with a side of apples).

Kissy buttermilk biscuits

by Caitlin Saniga

Pucker up! You’re about to fall in love with these cute and quick buttermilk biscuits. Because this recipe contains yeast, the dough isn’t as finicky and can be kneaded until smooth. And it still yields fluffy biscuits!