Microgreens are one of the first produce items to appear on farmers’ markets in the spring. Sweet and tender, they require a delicate dressing that won’t wilt or overwhelm the tiny leaves.
With its sweet cider sauce, this sodium-reduced dish is full of flavour. If you have leftover polenta, form it into cakes and fry them up for a quick side dish to go with your morning eggs.
Get your kids to eat green vegetables with this simple blended soup - use any green veggie, not just asparagus! The trick is in the faces...and having hungry children.
