Move over basil! We’re giving kale the leading role in the pesto jar, at least for today. This version is nut-free because my youngest has a nut allergy, and I love pesto, and now I can have the taste and texture without the worries of cross contamination in the kitchen. But, you don’t have to have allergies to make this version – give this a go when you don’t have pine nuts on hand, or when you’re looking for a great variation. Spread it on homemade pizza, crostini, pasta, sandwiches, use it as a dip, or add a dollop onto pork or chicken. The pesto-bilities are plenty (I know,…
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“Strawberries are what make life taste wonderful.” – Anthony T. Hincks It’s strawberry season, and I’ll always find a way to take the earth’s sweet harvest and make a cocktail. This strawberry bourbon smash has hints of ripe local strawberries, freshly snipped mint and the warmth of a smooth Kentucky bourbon. The twist? A dash of dark balsamic instead of aromatic bitters. It’s subtle, but it adds a little something-something.
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My local farm market had a gorgeous display of asparagus, along with perfectly jewel-toned radishes that were still damp with rain – I knew exactly what I wanted to make, my spring harvest tartine. While any combination of vegetables can be used to customize this tartine, which simply means a slice of bread with a sweet or savory topping, I’m celebrating the first harvest at hand and I’ve nestled it all atop a generous swipe of whipped goat cheese.
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“Live in each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influence of the Earth.” —Henry David Thoreau Today I’m using dandelion greens. That’s right, the ones commonly found in your backyard! Carefully harvested (or bought from your local farmers’ market) they’re perfectly edible with a delightfully peppery taste. Since dandelion greens are so flavorful, it’s easy to keep the rest of the meal simple. The addition of browned ground sausage, white wine and broth, and great northern beans served alongside toasted Italian bread, makes a perfect lunch or light dinner. Take this dish straight from the stove to the…
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This simple recipe for roasted asparagus and whipped goat cheese was shared on Day 40+ in quarantine, with the first main harvest of the year at hand – asparagus. This season’s harvest makes me feel hopeful. It serves as a reminder that the land still provides; that the pulsing course of energy that turns asparagus from seed to spear is still at work, breathing new life. We’ll add creamy goat cheese and whip it with hints of bright lemon and garlic – adding as little or as much as you’d like, serving it beneath the perfectly crisp, yet still tender, asparagus.
