Brussels sprouts are a great kitchen staple to keep on-hand – washed sprouts will keep for up to 2 weeks when wrapped in a damp paper towel in a resealable bag in the crisper. While steaming is a simple way to enjoy Brussels sprouts, they're also great dressed-up, as in this decadent salad of fresh, shredded sprouts, tangy dressing and crispy prosciutto shreds.
This simply elegant dish tastes extraordinary using good-quality Italian dry Marsala. No Marsala? You can substitute vegetable stock.
With plenty of noodles, kale, sweet potatoes and chicken in every bite, this soup is satisfying and healing for your taste buds, your body and your soul. If you don't have any stock on hand, a no-salt-added broth will work, too.
This dish from the February 2005 "Eat Well for Less" set of six budget-wise menus is ideal for Sunday dinner because it leaves leftovers for another night and possibly even sandwich fillings for weekday lunches. Root vegetables are the economical in-season choice.
Answering the question "How does your garden grow?" has never been sweeter or more spectacular. If you like, add a seed packet and trowel to your "garden."
Fiddleheads are a springtime favourite and taste a bit like a cross between asparagus and green beans. Look for fresh fiddleheads that are bright, firm and tightly coiled.
