This refreshing salad features raw asparagus that’s shaved into silky ribbons. The asparagus combines with radish, red onion, and toasted walnuts, then dressed in a honey-lemon vinaigrette for the ultimate spring side or light meal.
Read MoreDelicata squash has become a winter staple in my kitchen. Here I’ve roasted the squash in a mixture of olive oil, honey, garlic, and panko for added crunch. It’s served over whipped ricotta. Yes.. whipped. Trust me, you’ll never go back to plain old ricotta after this. It’s then topped with fresh parsley and pistachio gremolata and a little drizzle of honey.
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