spring

Crisp, golden and...healthy? These asparagus fries make a perfect spring snack or a beautiful accompaniment to seafood or meat.

There’s something so meaty and more-ish about butter beans, and they look so good on the end of a toothpick that you may feel obligated to serve them when you put out a feast of small dishes for friends. This recipe also fits neatly into the category of “things that happen to be gluten-free and vegan,” which can be handy when you’re serving a group. —Christine Flynn

To my knowledge, this is an original recipe born out of a “what shall we eat for dinner tonight?” situation. I didn’t have many ingredients in the fridge and, as I recall, they all ended up in the recipe. Don’t be misled by this dish’s origin story. It is so good. The lemon gets a bit charred and chewy, the cabbage is nutty and coated in spicy, garnet-coloured harissa, and the herbs and crispy pita add the perfect amount of aromatic crunch to cut through the heat. —Christine Flynn

The pistachio butter used in this recipe is not exactly a sauce, but more of a creamy, nutty landing pad for the lamb.

Banana bread and pancakes are one of our favourite breakfast hybrids (no one will be able to resist a stack of their own).