• Facebook
  • Twitter
  • Instagram
  • PInterest

Tag Archives | Spring 2017 Recipes

Pistachio Lemon Cake with Strawberry + Basil Salsa

Makes 1 (9½-inch round) cake

2 sticks/8 ounces butter, room temperature plus more for greasing the pan
Zest of 1 lemon
1 cup sugar
3 eggs, room temperature
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking powder
¼ teaspoon sea salt
1 cup ground pistachios (see note)
Powdered sugar, for dusting (optional)
Strawberry + Basil Salsa (recipe follows)

Preheat the oven to 350°F and line the bottom of a 9½-inch round pan with parchment paper.…

Continue Reading

Carrot Salad

Serves 4

2 pounds multicolored carrots (I used yellow, orange, red)
2 tablespoons finely chopped mint
¼ fresh jalapeño, finely chopped
2 tablespoons olive oil (a nice, high-quality fruity one is best)
Lime juice to taste
Sea salt to taste
¼ cup pistachios, roughly chopped

Peel the carrots, then also with your peeler, shave the carrots into long ribbons.…

Continue Reading

Leek and Potato Galettes

Serves 4 to 6 (makes about 30 3-inch galettes)

2 pounds red-skinned potatoes
2 large leeks, trimmed
Sea salt and pepper
2 tablespoons olive oil
1 jalapeño, chopped
½ cup flour
Canola oil, for frying
1 bunch cilantro plus additional for garnish
⅓ cup canola oil
1 small shallot
Juice of 1 lime
½ cup Greek or full-fat yogurt
Pinch sea salt

Scrub the potatoes and slice them into 1-inch chunks.…

Continue Reading

Asparagus Flatbread

Makes 2 large flatbreads / 8 pieces each

2 ½ cups flour
1 ½ teaspoons baking powder
½ teaspoon sea salt
¼ cup olive oil
1 cup water
1 recipe Sweet Pea Pesto (recipe here)
1 pound asparagus
2 handfuls arugula
2 handfuls lettuce mix

Make your flatbread.…

Continue Reading

Sweet Pea Pesto

Adapted from COWGIRL CHEF: Texas Cooking with a French Accent (Running Press)

4 cups fresh peas (or you may use frozen)
½ cup grated Parmesan, plus more for serving
6 leaves mint
1 minced shallot
1 teaspoon olive oil

Put a medium-size pot of salted water onto boil.…

Continue Reading

Spring Thyme

A certified health and nutrition coach, mixologist Jules Aron calls herself the healthy bartender. In her new book Zen and Tonic, the drink recipes are brimming with fresh ingredients intended to fuel body, mind and spirit. This quintessential spring cocktail (seen on the cover) pairs fresh, juicy strawberries with the penetrating herbal fragrance of fresh thyme.…

Continue Reading

Kentucky Bubble Bath

Cocktail chef Matthew Biancaniello was trying to make lavender whiskey lemonade when one of his regulars suggested adding Cynar, a bitter, artichoke-infused liqueur. He instantly knew it was the profile he wanted. In his book Eat Your Drink: Culinary Cocktails, he experiments with a variety of farmers market finds and foraged ingredients.…

Continue Reading

Dandelion Pickle Back

The dandelion. No other plant better represents the battle between the human desire for a perfect landscape and complete weedy chaos, says author Amy Zavatto. “Their craggy leaves and long-stemmed golden flowers shoot from the ground in complete defiance of suburban aesthetics.”…

Continue Reading