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.
In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil. Click here to visit the new home of KitchenDaily!
This Cherry Tomatoes with Buttermilk Blue Cheese Dressing recipe contains extra-virgin olive oil, crumbled blue cheese, buttermilk, cherry tomatoes, fresh lemon juice and more.
