Spring Lamb Stew

Celebrate the return of warmth with this classic dish

Spring means flower buds, baby bunnies – and fresh, local veggies.

Spring Lamb Stew – called Navarin Printanier in France, where it’s very popular – is a century-old dish that’s perfect for the season. After a long winter, who doesn’t want to celebrate with the freshest produce from local markets?

Spring fever never tasted so good.

Mexican-Spiced Green Bean Salad

A tasty and tongue-tingling starter (or side)

When you think of Mexican-style food, you may not picture salad. Let’s change that, shall we?

This green-bean salad works with any Mexican-themed meal. But its mild spicing plays well with other cuisines, too.

Healthy, tasty, versatile. That’s our kind of Mexican hat trick.

Moroccan Roast Vegetable Tagine

Deep vegan flavor with subtle spicing

Tagines (aka tajines) are at the heart of Moroccan cooking. And when the weather turns chilly, these stew-like dishes satisfy.

This version is vegan, with sweet potatoes and cauliflower. It’s simmered in a tomato sauce that’s fragrant with cinnamon, cumin, and ground ginger.

Roast-veggie tagine is so succulent that meat eaters won’t complain. And you can make this dish ahead of time (in fact, it tastes better if prepared the day before you plan to serve it).

So get ready to Moroccan roll.

Roast Green Beans with (or without) Garlic

Intense flavor in a quick and easy dish

Markets are bursting with fresh produce in our part of the world. Including green beans (aka string beans or snap beans). So why not roast a mess of them?

Oven heat concentrates and deepens the (already wonderful) flavor of fresh vegetables. And roasting veggies requires little effort – prep work is minimal.

Best of all, these beanies are equally good served hot or cold. So they’re both dinner-party perfect and picnic friendly.

Potato and Green Bean Salad

Vinaigrette dressing makes this perfect for picnics

Potato salad is the ultimate summer side dish. It never misses a cookout, barbecue, or picnic.

Green beans make this potato salad lighter and more colorful – not to mention tastier. And this salad features vinaigrette dressing instead of mayo, so you can serve it at room temperature.

That’s great for cookouts. You can leave this salad on the picnic table while you’re cavorting in the summer sunshine. Because after all that outdoor activity, you’ll want to go back for seconds.

Summer Green-Bean Salad

Garlic vinaigrette turns green (string) beans into a perky starter or side

Time to green up, guys! Because green beans are finally in season in our part of the US.

Sure, we can buy “fresh” green beans other times of the year. But why bother? Too often they are woody, and their dull out-of-season flavor borders on soulless.

But as spring rolls into summer, we can find locally grown green beans in abundance. They’re plump and tender— and their flavor is so robust, they don’t require complicated recipes. All they need is a quick vinaigrette dressing. Simple.

We can handle simple.

Southern Green Beans with Bacon

This slow-cooked dish will make even the most finicky want to eat their veggies

When we serve green (string) beans these days, most of us cook them quickly (and minimally).  The idea is to preserve their fresh flavor — and let the beans retain a brilliant green hue.  Some people cook them so little that the beans still retain a bit of crunch.

But this recipe takes the opposite approach:  the beans slowly braise at low heat for at least 6 hours.  The result is green beans that are meltingly tender.  And the flavor?  It’s magnificent (almost haunting), enhanced by the bacon and onion that cook along with the beans all those hours.

This dish was once quite popular in the southern US states, and even outside them.  It’s an old-timey recipe that always seemed to be the specialty of a beloved grandmother or aunt.  Nowadays, it’s not seen all that much, which is too bad.  Admittedly, it’s a dish you wouldn’t want every week — most of us don’t have time to cook it that often, and the bacon does carry a caloric hit.  But it’s perfect for special occasions.

In the US, we’ll be celebrating Memorial Day on May 27 — and that’s always the unofficial start to summer eating.  This dish would be ideal for the barbecues, picnics, and cookouts that we’ll be attending or hosting.  So maybe (at least once this summer) you should release your inner grandmother and make this dish. 

It does take a while to cook, but the (delighted) response you get will be instant.