To me, nothing brings out the flavor of asparagus like lemon. Here, an intensely lemony vinaigrette brightens some oven-roasted spears, still toothsome and vibrant green — a plateful of spring. Enjoy!
I entered this recipe in a Whole Foods Market Cooking contest for “Your Best Rhubarb Recipe” and won! One of the best things about winning was having my sorbet tested and then photographed so beautifully by the talented James Ransom (above photo). I’m thrilled, and grateful to fellow blogger Suzanne @ A Pug in the Kitchen for encouraging me to enter the contest! Here’s my original blog posting:
A dessert to go bananas over — this is gluten-free, dairy-free, and refined-sugar free, but you’d never know it. Medjoul dates and maple syrup give this all the natural sweetness it needs, and the cinnamon and cardamom scent imparts comfort and warmth. Inspired by an ayurvedic recipe from Eat-Taste-Heal and a need to use up ripe bananas, this dish comes together in under 20 minutes. The toasted almonds on top give it some extra protein and a satisfying crunch. I made this for a mid-afternoon treat with my daughter, and wished I had more bananas to make it again for breakfast the next day – it’s so simple but satisfying and warming on a chilly spring day.
A rustic breakfast dish or side, this strata can feed a crowd with minimal effort on the cook’s part. And it’s tasty! I’ve used some light spring flavors of leeks, creamy ricotta, fresh thyme & chives, but you could use whatever veggie-cheese-herb combination appeals to you. Leftover Easter ham would be a great addition too! Happy Easter to all celebrating, and happy Fiesta Friday — come check out this week’s party!
I love potato salads of any kind; they are usually what I go for first at a barbecue or other warm-weather get-together. And yet I can’t tell you how many times I’ve botched my own attempts at making a good potato salad. The potatoes have ended up either too mushy and falling apart or too hard and unyielding. I finally figured out that the right variety of potato makes all the difference.
A potato is a potato is a potato, I used to think. Not so. And this is particularly crucial to those of us living in new places where the potato varieties are unfamiliar and labels can be confusing. Here’s what I’ve learned: Continue reading
I started daydreaming about this Norwegian Rhubarb Cake, or rabarbrakake, the moment I saw it on Outside Oslo, a lovely Scandinavian food blog. The beautiful photos drew me in, and the description of its simplicity had me hooked. Norwegian? Rhubarb? Cake? Sounds like a perfect treat to celebrate the homecoming of my part-Norwegian husband who loves rhubarb. I love that this is not overly sweet, and the cake stays moist and buttery on the inside, with little jewels of tart, soft rhubarb, and a golden, slightly crisp edge. I added my own touch of cardamom to the batter, because I usually associate Scandinavian baking with a good excuse for a dash of my favorite spice, and have to say this cake lived up to my daydreams. Maybe too much so, because, waking from my reveries, I realized the cake was half gone before the hubby came home… Oops! Welcome Home, Honey!
True story: After living in Bosnia for a few months, I once complained to friends how unappetizing I found the eggs there. “They smell like hay, and what’s up with that dark orange yolk?” I said. One friend, who had grown up on a farm in the U.S., started laughing. And then she laughed some more. And when she was able to breathe again, she gave me a little pat on the arm and said, “Laura. They have that smell because the hens are grass-fed. That’s a good thing. And the orange yolk means they’re fresh.”
Ah-ha! Well, I certainly felt dumb. I guess I had grown used to sanitized and odorless industrial eggs with pale yellow yolks. Sure enough, after a couple years in Bosnia, I came to love those farm-fresh eggs, as well as all the other abundant fresh produce there. My lesson: Sometimes it’s good to question your instincts.
Crispy phyllo shells, lemony mascarpone filling, fresh strawberries — and the best part is that these little treats couldn’t be simpler. Great for a spring get-together, and you can mix up the topping with other seasonal fruit for an even more colorful presentation. Enjoy!