My fabulous mentor back in Berkeley, Emily Su, taught me this simple, and super quick method. Just a touch of butter and maple syrup (or honey) really make for an everyday celebratory side to pair with most any protein. All-time favorite combination: glazed Brussels sprouts, mashed sweet potatoes and roasted chicken (yes, organic rotisserie chicken from the store would be perfect here!)
This is one of my all-time favorite early Spring recipes. It is so bright, clean and colorful and pairs really well with grilled or seared chicken or halibut. This was a popular dish at Chez Panisse, and I've continued serving many variations for clients over the years. It's really fun to play around with this relish—adding chopped toasted almonds or hazelnuts adds a great crunch, and you can even swap out the kumquats for diced Meyer lemon (peel and all).
This quiche makes an incredible breakfast or afternoon snack, and offers you the ability to use almost any vegetable combination you'd like. It's also a great way to use all of those random bits of cheese you may have collected in your fridge. Make sure to use grass-fed and organic dairy products when at all possible. If you want to skip the yogurt just replace it with two more eggs. Although perfectly delicious without meat, clients also love just a little Maine bacon, sausage or ham added to the filling.
This is one of those recipes that you might just have memorized after a time or two of making it. So simple to make, yet it brings together complex flavors, anti-inflammatory spices and satisfying plant-based protein in a dish that your whole family can enjoy.