I could easily demolish a couple of heads of this roasted garlic in one sitting. It is not just the physical clove that gets soft during roasting, the flavor itself softens and becomes this whole different beast compared to raw garlic. Delicious spread on warm toast, but don’t think it stops there—roasted garlic adds a roundness of umami to almost any dish. Or be like me and just pop those gorgeous cloves straight into your mouth. Yum.

Beautifully green and just stunning to serve, these grilled peas on a skewer are a serious level-up for the potentially plain pea. Slightly smokey, salty, and sweet - I thoroughly enjoy these.

These greens come together in a flash. Though I am using bok choi here, feel free to substitute in any hearty greens you have on hand.

Grilling garlic scapes completely transform their taste—they taste almost reminiscent of grilled asparagus. A fantastic and quick way to enjoy these gems from the spring garden.

Garlicky yum that comes together in a flash. This dish cooks in under two minutes. It’s fantastic over a bed of rice with a fried egg.

these leaves - this recipe is also delicious with any hardy greens you have on hand—try this with kale, spinach, or any asian greens.

If you can get your hands on the unappreciated beauty that is the Japanese Turnip—run don’t walk. You can eat the entire plant, and it is absolutely delicious. Nothing like the “typical turnip”. These are soft and juicy and yet also crunchy. They can be eaten raw like an apple or cooked. These miso ones are particularly nice— salty, sweet, and juicy. Enjoy!

While carrots can be roasted or poached, sauteed or boiled, cooked rather in any which way, grilled has always been one of my favorites. Maybe because it is so unexpected while utterly delicious. Try serving this salad with grilled shrimp and spicy Thai dressing, or add to a nice bed of mixed greens topped with thick slices of steak and blue cheese. It is completely versatile.

I am such a fan of Joshua McFadden’s Six Seasons cookbook. I love his style of cooking—it feels so connected to not only the season but also to the garden itself. It is also clear he loves to have fun while cooking and to try new and exciting ways to enjoy vegetables. Here’s an interesting one. Raw winter squash. I wasn’t quite sure, but now… I am in! This salad is delicious.