Spring vegetable/50 recipes

From the kitchen of Brian Evans

Delicious brownies with marshmallows!

Puree of Asparagus Soup with Parmesan Twist

So delicious, and packed with goodness. If you don't have quinoa, use brown rice or regular white rice. A very tasty way to cook with seasonal colourful bell peppers, and they are so good for you as well.

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This flavourful dish takes no time to prepare, and it fills you up and provides you with all kinds of goodness.

Soft, light and buttery cookies with a burst of citrusy flavor. Perfect for a garden party.

This was my lunch today, packed with goodness and yumminess. I only made 1 quesadilla for myself, so I quartered the recipe. It was delicious, loved the oozing cheese and the flavorsome veggies. A great combination on both flavor and texture. I broiled the top for a few minutes to make it nice, brown and crispy. Will be making this more often for sure.

A classic Chinese noodle dish, it's served in almost every Chinese restaurant in China, and every family knows how to make this easy yet delicious dish.

Simply braise green beans in a tomato sauce that is cooked with garlic and onion, tasty, juicy and refreshing!

Mushroom adds the meaty and juicy texture, thyme gives the herbal touch, and they taste great together with the sweet baby peas. A quick and easy side dish that can be simply served with any main course.

The pasta and rapini are tossed with a flavorful and creamy white bean and anchovy sauce. The ingredients are so inexpensive, but they create a delicious and wholesome meal.

I have never met an eggplant I didn't love! Eggplant is one of my favorite vegetables. The nice thing is you can make it so many ways. This recipe is really easy and turns out a delicious dish that tastes great when served with hot Chapatis.

I made this for dinner this evening and had raves from the entire family!!!! First recipe tried from your site and you can be assured I will be trying many. We have very diverse tastes and your site seems to accomadate varied tastes. Thank you.

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.