Picked earlier than their red cousins (and abundant this time of year), green strawberries have been popping up on high-end menus for the last several years. And they show no sign of going out of style any time soon.
Slightly fruitier and lighter in calories than a traditional vinaigrette, this creamy dressing offers a nice tang and is especially great with peppery greens like arugula. Bonus points fur using homemade marmalade!
These long, brown, starchy-looking vegetable logs boil up beautifully in soup (pickled or raw) and it’s terrific in any kind of stir fried or boiled rice dish. As a pickle, it fully stands up on its own.
This preparation is extremely simple, and it’s a unique cure for the common marmalade to preserve orange flavor. With a dusting of richness from toasted nuts, a spike of floral Szechuan peppercorns and chile’s one-two punch.