“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.
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This strawberry season let me take you beyond the obvious sweets of jams, ice creams and baked goodies for something a little bit more unexpected and savory. It’s that time of the year when the fields are abundant with sun-warmed and fragrant strawberries. Since the season is quick to come to an end, I make sure to pick plenty for the anticipated homemade jam and ice-cream. Today though, I want to take you beyond the expected sweets and give you a delectable recipe for a savory roasted strawberry BBQ sauce. Yep, strawberry BBQ sauce! You’ll want to slather it on just about everything you’ll grill or roast.
