These are simply divine.

Crunchy with a soft interior. The key here is to leave it undisturbed while cooking. I know it’s hard. Trust the process and just leave it be.

The great thing about this recipe is it is so versatile. You can do this with the longer skinner eggplant (halved longways), or with the more round eggplant (just slice them into rounds). Comes together in a flash and is always a crowd pleaser.

Salty and crunchy on the outside, gooey and flavorful on the inside - these eggplants are sure to impress.

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.