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Stovetop Honey-Glazed Carrots
Simply Recipes / Alexandra Shytsman
“What I appreciate most about this dish—besides its simple ingredients—is how swiftly it comes together, requiring just one pan and no oven. This smart method produces sugary, caramelized carrots that everyone adores.” —Alexandra Shytsman, Recipe Developer
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Grilled English Peas
Simply Recipes / Elise Bauer
“To enhance the already delightful taste, consider sprinkling some balsamic vinegar and chopped mint over the peas just before serving.” —Elise Bauer, Founder
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Braised Leeks
Simply Recipes / Elise Bauer
“When picking leeks for this recipe, look for ones with a long, white shank.” —Hank Shaw, Recipe Developer
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Sautéed Baby Artichokes
Simply Recipes / Sally Vargas
“Unlike their larger counterparts, the small artichokes are mostly edible—you can enjoy the heart, tender leaves, and even the choke.” —Elise Bauer, Founder
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Sugar Snap Pea Salad
Simply Recipes / Jessica Gavin
“This sugar snap pea salad bursts with colors, flavors, and textures: sweet and crunchy sugar snap peas, crisp cucumbers, earthy red bell peppers, sharp red onions, and tangy mandarin oranges.” —Jessica Gavin, Recipe Developer
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Fava Bean Fennel Salad with Parmesan
Simply Recipes / Elise Bauer
“Fava beans require shelling twice: once before cooking to remove the outer pod, and a second time after cooking to peel off the tough skin surrounding each bean.” —Elise Bauer, Founder
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Bang Bang Broccoli
Simply Recipes / Ali Redmond
“For this dish, you can use pure broccoli florets, a combination of broccoli and cauliflower, or even broccolini.” —Devan Grimsrud, Recipe Developer
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Quick and Easy Asparagus
Simply Recipes / Alison Bickel
“A swift and straightforward way to enjoy fresh asparagus is to blanch them briefly and then toss them with fresh Parmesan cheese, olive oil, and lemon zest.” —Elise Bauer, Founder
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Fennel Gratin
Simply Recipes / Elise Bauer
“Made this last night—it was delicious! I used a quarter cup of Kraft Shake ‘n Bake ranch breadcrumbs instead of thyme, and the result was fantastic!” —Louee, Simply Recipes Reader
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