April 2019 Issue

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Spring Onion & Herb Lamb Burgers
Spring is lazy in the Adirondacks. We have pockets of snow some years as late as June. The one way I can remind myself that spring has in fact sprung is by using seasonal ingredients—even if they're grown somewhere else.
Steak with Cilantro, Basil, Mint & Chile Salad
Who knew you could enjoy the vegetable part of a salad more than the meat part?
Cucumber-Lime Granita with Vanilla Ice Cream & Tarragon
Enjoy this classic Italian treat with vanilla ice cream and fresh tarragon leaves for a real treat.
Asparagus-Celery Salad with Hard-Boiled Eggs
Keep boiled eggs on hand to make this an even quicker dish to throw together. Just chop, toss, and enjoy!
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More April 2019 Issue

Garden Mojito
Lime, rum, and allll the leafy green herbs. Cheers to that!

Chickpea & Basil Pasta

Chickpeas and basil make for a delicious, nut-free sauce that tastes just as good as pesto. Want it vegan? Just leave out the cheese!