Although it isn't a cooking magazine, we have become avid readers of Body+Soul, a publication devoted to creating "a life of beauty, deep satisfaction, and radiant good health." Good health means good food, and we've found a bounty of beautiful, inspiring recipes in each issue.
Our favorite this month is a feature on "The Season's Other Veggies," which highlights often-neglected or head-scratching produce one might find at the farmers' market or in CSA boxes: rutabaga, kohlrabi, turnip, tomatillo, and edible weeds. We're particularly taken with a recipe using edible weeds like lamb's quarters, sheep's sorrel, and chickweed. It combines a couple of novel ideas (for us, anyway): cooking with weeds and building a free-form lasagna. Layers of fresh noodles, ricotta cheese, and greens, seasoned with tarragon, lemon zest, and a sprinkling of golden raisins – we can't wait to try this fresh, casual-yet-elegant meal.
• Get the recipe: Free-Form Lasagna with Edible Weeds
• Full feature: The Season's Other Veggies
(Image: Kana Okada for Body + Soul)