99 baby choy recipes

Baked vegetarian samosa logs wrapped in whole-wheat chapatis and stuffed with curried cauliflower, peas, coconut, and cilantro. Paired with a ginger-spiked tomato chutney sweetened with grape juice.

Seared chicken breasts in a rich cream sauce with baby artichokes, sun-dried tomatoes, pearl onions, bacon, pine nuts, and tarragon. Restaurant-quality dinner in just 20 minutes.

Baby salmon stuffed with caviar, a restaurant-style dish where a whole baby salmon is filled with salmon mousse and a line of caviar, baked in white wine, and plated with two sauces. An elegant seafood showpiece.

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

Grilled Chicken Sandwich with Smoky Red-Onion Salsa recipe

A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.

A scrumptious side dish made with aji chiles, fresh lima beans and a variety of spices.

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Classic beefsteak and kidney pie with claret-marinated kidneys, browned beef, and mushrooms baked under a golden pastry crust. Traditional British pub fare done right at home.

Braised baby goat with ground saffron-almond paste, pancetta, tomatoes, and potatoes. A one-pot Mediterranean stew with deep, complex flavor built from that almond-saffron base.

Roasted baby vegetables: pearl onions, carrots, and turnips tossed with maple syrup, thyme, and cider vinegar. A caramelized, lightly glazed side dish that pulls double duty for weeknights and holiday tables.

Paella with shrimp, mussels, clams, chicken, chorizo, and sole in saffron rice with sherry and artichoke hearts. A loaded Spanish-style one-pan feast.

Hearty vegetarian mostaccioli in a wine-simmered crushed tomato sauce with toasted walnuts, sherry pepper oil, julienned zucchini, and red peppers, broiled under bubbly mozzarella and fresh basil.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

With egg, mint and chives. Eat immediately but best left in the fridge for a day for the flavours to develop.