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The Cookstr Weekly: Meatless Meals for Warmer Weather

April 7, 2015

As springtime unfolds, I’m getting excited for some of my favorite produce, like asparagus, artichokes, scallions, and peas. They can form the basis for the lighter fare we crave in warmer weather, when even dedicated omnivores may forego meat for a dinner or two each week.

These meatless dishes don’t need to be relegated to side status. They’re hearty and satisfying enough to serve as the main event.


Warmest regards,

Kara Rota

Editorial Director

by Elizabeth Minchilli 
 
Elizabeth Minchilli’s latest book, Eating Rome: Living the Good Life in the Eternal City, is full of seasonal eating like this springtime pasta. Making the pesto from scratch with fresh mint, along with garlic and almonds, is easy enough to be worth the upgrade from store-bought basil pesto.
More Vegetarian Recipes from Cookstr

WHAT’S NEW ON COOKSTR:
by Elizabeth Minchilli 


I’m always tempted by desserts that steer away from being cloyingly sweet, instead relying on a perfectly balanced combination of textures and flavors to keep the eater coming back bite after bite. The play of dark chocolate and creamy ricotta, offset by sweet-tart raspberries, fits the bill. Even better, this crostata crust is a dream for people who hate to make crusts: no chilling, no rolling, just mixing the ingredients by hand and pressing it into the pan. My favorite method.

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