Ready to give your meal-making routine a spring refresh?
“Spring Harvest” (page 28) off ers fl avor-packed recipes
that make the most of the season’s best veggies—think
radishes, peas, and “baby” everything, including young
potatoes, bok choy, and leeks. “Strawberries” (page 38)
is a festival of sweet and savory creations featuring the
beloved spring berry. And for those inevitable nights
when your supply of fresh produce is running low, we’re
including “Frozen Veggies = 30-Minute Dinners” (page 46):
six tasty meals that start with a bag of frozen veggies
and end with pure satisfaction. Enjoy!Forks Over Knives head chef Darshana Thacker (my
life partner!) and I recently traveled to Costa Rica. There
we visited my brother Josh, who loves to grow and cook
his own fruits, vegetables, and herbs. One of his favorite
ingredients is an underutilized (at least in the U.S.) root
vegetable called yuca, also known as cassava. Josh uses
yuca in many diff erent ways—mashing it like potatoes,
making burgers with it, and adding it to salads to make
them more hearty. We enjoyed this starchy veggie so
much, it ended up being the centerpiece of about half of
our meals on the trip.
We were so excited about this experience that
Darshana created “Have You Tried ... Yuca?” (page 66), a
collection of fun and delicious recipes that include yuca
soup, fries, and even coff ee cake! In addition to yuca,
you’ll fi nd this issue is loaded with recipes that celebrate
the abundance of spring, along with plant-based
nutrition advice, weight loss tips, and real-life success
stories. Happy spring to you!In good health,Editor in ChiefWELCOME
Spring
Forward
Brian Wendel
Founder and President
of Forks Over Knives