Hibiscus Strawberry Curd Tarts with Toasted Meringue. The first time I made this hibiscus strawberry curd tart, I took the last little tart over to our neighbors to thank them for the various eggs, butter, and cups of sugar they’re constantly lending me.
Ulterior motive: to resist eating two tarts in one day. Only they didn’t answer their door. Rhubarb meringue tarts w/ lemon-hazelnut crust (gluten + dairy free) — dolly and oatmeal. I would probably bore you if i recounted the details of how many different incarnations this dessert had before its current state; but you should know that there were 2 batches of rhubarb curd (which is now my favorite thing to spoon into my mouth - move over peanut butter!)
, mini layer cakes, one large layer cake, 4 cans worth of coconut cream, not to mention flour, nut meal, and other ingredients. i shudder to even write down how much was squandered here in the name of a singe dessert, but i have some trusty peeps (namely my husband and dad, thanks guys!) On my side willing to eat the leftover disasters. the lesson learned out of all this you ask?...
Anna Jones’ chickpea recipes. Not all chickpeas are created equal.
Many people I know say they don’t like them, but I’d argue that perhaps they haven’t tried the right ones. Some pre-cooked, tinned chickpeas can be hard as bullets, so I plump for jarred: the pricy Spanish ones if I am feeling flush orthe cheaper, tall jars from my local corner shop. As a rule, I find they are more carefully cooked and expertly seasoned.
Or have a go at cooking your own – there are few more affordable meals. Meera Sodha's vegan recipe for cauliflower, beetroot and asparagus salad with mustard-miso dressing. Beyond friendship, love and good health, often what I really want is a delicious salad.
One that’s not too difficult to put together and entertains the tastebuds. Not too much to ask, you’d think, but actually, it can be difficult to achieve. So I have decided to dedicate my life to searching for the perfect salad. Whip Up a Batch of This Easy-Peasy Dinner, Feed Yourself All Week. Minty Snap Pea Salad. Paula Wolfert's Herb Jam with Olives and Lemon Recipe on Food52. GDPR. GDPR. GDPR. Spring Vegetable Panzanella with Poached Eggs Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♦ 291 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting.
Author Notes: To make this, you don't have to plug your ears and beeline to the market for the last ramps and the first garlic scapes. But if you don't want to—if you want to take a break, just for a minute—add a poached egg, slice it open, and let the lemon-yellow yolk remind you that there is comfort food even when comfort food is out of season. Serves 4 to 6 For the panzanella: For the pesto: Savory Baked Pancake & Spring Greens. You know when you look into the fridge and get that despaired feeling – how can I possibly make dinner of this?
I am guessing it’s a rather common problem in most families. Last time it happened to us was just a few days ago. Roasted Asparagus with Balsamic, Gorgonzola and Walnuts - Aggie's Kitchen. Add this Roasted Asparagus with Balsamic, Gorgonzola and Walnuts to your spring menus!
Click here to Pin this Recipe! If you received my newsletter on Friday then you know I’m totally loving asparagus right now. It’s hard not to pick some up every time I walk past a display of it at the grocery store lately. Spring Greens and Shaved Celery Salad Recipe. Lemon Blackberry Bars - Vegan & Gluten-free - UK Health Blog - Nadia's Healthy Kitchen. Lemongrass-Ginger Rhubarb Soda - Vanilla And Bean. Oh Snap! Sweet Pea Soup. Recently I made two sweet pea soups from Elina Fuhrman’s book Soupelina’s Soup Cleanse and they are both delicious!!
Elina is sharing one of them “Oh Snap” today! Thanks Elina! Sweet peas are now in season so definitely give this yum recipe a try. Over to Elina! Once I fell in love with peas, I had to figure out another recipe. Serves 4-6 Ingredients 2 tablespoons coconut oil1 medium-sized leek, white and tender green parts cut into 3-inch pieces1 garlic clove minced1 celery stalk, roughly chopped3 medium-size zucchini, roughly chopped1/2 teaspoon ground coriander3 cups boiling filtered water1 cup shelled peas1 cup watercress, tough stems removed, plus more for garnishHimalayan pink saltJuice of 1/2 lemon Directions NOTE: You can skip the zucchini and watercress if you don’t have them on hand; just up the peas amount.
From Soupelina’s Soup Cleanse: Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life by Elina Fuhrman, $24.99, amazon.com. Recommended. The Green Kitchen Maple-tossed Beluga Lentil Salad. It’s pretty exciting seeing the evolution of your favorite bloggers go from nearly-secret to explosive, world-wide superstars.
Green Kitchen Stories is one of those blogs, written by my friends David and Luise (and their sweet daughter Elsa!). Together they have created one of the freshest and most exciting vegetarian food blogs online, and theirs has become one of my biggest sources of inspiration. Everything they create is fresh and creative – dishes that dazzle with their originality and deliciousness. You can therefore imagine my absolute glee when I found out that David and Luise were going to publish a cookbook. Many months later, here I sit in the sunshine-dappled grass pouring over their genius pages, thoughts and recipes.
Although it was so hard to decide, I chose this particular recipe, the Maple-tossed Beluga Lentil Salad, because it features all of the very special and fleeting foods that are now in season. Maple-tossed Beluga Lentil SaladServes 4 Directions: 1. Spring Buckwheat Noodle Salad Recipe - Jasmine Hemsley, Melissa Hemsley.