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Tag Archives | Spring 2014 Recipes

Cauliflower Pizza


Makes one 9-12″ pizza (serves 2-3)


½ large head of cauliflower, trimmed of leaves
1 large egg, lightly beaten
1 cup finely shredded mozzarella cheese
1 teaspoon dried oregano
½ teaspoon minced garlic
½ teaspoon onion salt
½ cup (or more) prepared tomato-basil marinara or pizza sauce
½ cup (or more) finely shredded mozzarella
Optional Toppings, as desired.…

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Carrot-Parsnip-Zucchini Bread


From True Food by Andrew Weil, M.D.

This recipe melds the sweetness of carrot bread with the moist richness of zucchini bread, an idea that came about when the True Food Kitchen team was developing their brunch menu. Parsnip contributes a spicy note.…

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Natalie’s Killer Carrot Cake


By Natalie Sélavy, Art Photographer & Food Enthusiast

As seen on the cover, here is Natalie Sélavy’s recipe for Edible DFW’s 5th anniversary cake.

8 servings

2 cups all-purpose flour
1 cup dark brown sugar
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 eggs
1¼ cup vegetable oil
3 cups grated carrots
½ – 1 cup pecan pieces

Preheat oven to 350°F.…

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Asparagus with Miso Lemon Dressing & Marcona Almonds


From Clean Start by Terry Walters

Miso is a great source of essential vitamin B12 and immune-strengthening zinc. Plus, it delivers big taste and significant health benefits. In the winter, it’s easy to add miso to soups and stews. Come spring, I favor lighter preparations like this one that contrast miso’s taste with the delicate and sweet Marcona almonds and fresh asparagus to highlight the flavors of the season.…

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Kale Salad


From True Food by Andrew Weil, M.D.

This is the signature dish of True Food Kitchen, the new health-conscious eatery in Dallas’ Plaza at Preston Center. People who never imagined eating raw kale quickly become devoted. Unlike most salads, this one gets even better in the fridge overnight.…

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Strawberry and Spinach Salad


From Kelly Yandell, themeaningofpie.com

4 servings

2 cups pecan halves
1 egg, white only
3 tablespoons brown sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup grapeseed oil (or olive oil)
3 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon whole grain mustard
6 ounces baby spinach
6 to 8 medium strawberries, sliced
4 ounces blue cheese crumbles (or feta)
¼ red onion, sliced thinly, rinsed under cold water and drained

Preheat the oven to 300 °F.…

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Strawberries with Lavender Syrup


From Color Me Vegan by Colleen Patrick-Goudreau

This dish is a late spring delight, especially if you get your strawberries and lavender from your backyard or from your local farmers’ market.

8 servings

⅓ cup plus ½ cup granulated sugar, divided, or less, to taste
1 teaspoon grated lemon zest
½ cup water
2 tablespoons agave nectar
2 teaspoons dried culinary lavender
3 pints strawberries, sliced
5 mint leaves, finely minced

Combine ⅓ cup of the sugar and lemon zest in a small bowl.…

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Crawfish Bread


Spring is the peak season for fresh crawfish. In this recipe by Southern chef Martha Hall Foose, a cheesy crawfish filling is enveloped in tender ricotta dough. You can shape them in small party-sized turnovers or more substantially, like a calzone.…

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Berry Blanc Punch


What McCullough calls his “backdoor screened porch sipper” is inspired by vermouth, which pairs perfectly with springtime fruit. Local spring strawberries are a sweet, but fleeting, treat, so get them while you can. Sparkling mineral water lends a rush of effervescence.…

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