The most-saved recipes this week leapt into spring produce. Take, for example, a minestrone loaded with leeks, fennel, and peas, or a broccoli rice bowl topped with tender edamame and hemp-seed-crusted avocado. We also saw a weeknight tofu, braised in an umami-rich gochujang sauce, rise to the top. |
Here, broccoli rice forms the base for fresh peas, edamame, avocado, ginger, and a bracing herby dressing. |
