Mouth-Watering Weekend Reading
What a better way to spend part of a sunny weekend than with a couple of good books. After a couple of hectic weeks of work and travel, I'm looking forward to sitting down and flipping through the gorgeous, inspiring pages of two new cookbooks...blogger and food photographer Heidi Swanson's Super Natural Every Day and farm-to-plate chef Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes. An interesting mix of healthful ingredients pop on the pages of Swanson's second book, it's a great pick if you're looking to expand your pantry's repertoire of grains and produce and wholesome alternatives for bake goods. Reusing's book is set up by season and is full of approachable, excitable recipes. Both are great additions to any bookshelf, particularly if you're looking to up the health ante of your meals given that beach season's just around the corner. Here's to relaxing weekend of delectable reading!
farro and millet risotto
warm mozzarella with grits, grilled radicchio and balsamic
images & recipe courtesy of :: 101Cookbooks | Scribd
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In Season :: Ramps & Warm Ramp Vinaigrette
You know spring's in full swing when ramps hit the greenmarket and grocery stores. A type of wild garlic/spring onion, ramps are some of the first spring produce to poke their way through the ground as the weather warms. Get them while you can as they're only around for about 4 to 6 weeks. Grilled or sateed they'll add a distinct garlic/scallion/onion flavor to pastas, eggs, pizzas (Mario Batali's king for this one) and more. I had them simply raw last week at Northern Spy paired with beef tartare, seriously unbelievable.
Earlier this week, I chose a less traditional path for these little leafy onions and did up a warm ramp vinaigrette for simple spring lettuces. A lovely and light starter for my family's Passover meal, but it'll make any meal a bit more intriguing.
Ramp Vinaigrette ::
1 small bunch of ramps, minced
1/2 shallot, minced
1 to 2 tablespoons of red wine vinegar
2 teaspoons honey
4 to 5 tablespoons of extra virgin olive oil
salt and freshly cracked pepper
In a small skillet over moderate-low heat, add all ingredients and bring the vinaigrette to a simmer and lower the heat to stay warm and reduce slightly. Serve over fresh, crisp greens like red and green baby romaine.
image :: pinterest via Laurel Messina
kitchen design :: Quirky, Color-Popping Kitchens
Sometimes a pop of color makes the day just a little brighter. After spotting one of these images on Bright Bazaar and Miss Moss earlier this week, I was hooked. Well-known production designer, Ford Wheeler, takes cooking and dining to a whole new eclectic, vibrant level -- very fitting for the season's major color-blocking trend. Cheers to a bright, bubbly spring weekend!
green freshens up simple kitchen cabinets, spunky chairs that just make you want to sit down and feast