Vegetarian

Vegetarian

Toss in a serving bowl with the lemon juice, top with the zest.

This is a bowl brimming with the fresh clear tastes of Spring.

Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale.

Beans so good you will want to eat them with your fingers, one by one.

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  • Simran Sethi: 'We're losing biodiversity in foods'

    "Globally, 95 percent of our calories now come from 30 species," says journalist and educator Simran Sethi, author of Bread, Wine, Chocolate. "Three-fourths of the food we eat comes from 12 plants and five animal species."

Top Recipes

Use less sugar in baking by treating it as a spice

"Instead of thinking about [sugar] as an evil ingredient, I thought maybe we can just go back in history a little bit and think about a time when sugar was one of the many spices that people used to flavor their foods," says Sam Seneviratne, author of The New Sugar and Spice.