Vibrant Food
By Kimberley Hasselbrink
By Kimberley Hasselbrink
Category: Cooking Methods | American Regional Cuisine
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Jun 17, 2014 | ISBN 9781607745426
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Praise
“The title says it all—this cookbook exudes vibrance. Its pages are filled with simple, healthful, and flavorful dishes I see myself cooking every day. These recipes, arranged by season, will make you run to your local farmers’ market again and again.”
—Aran Goyoaga, author of Small Plates & Sweet Treats
“I love the wonderful clarity and focus of this book: simple, vividly photographed dishes that highlight the unique flavors, colors, and textures of every season.”
—Alice Waters, author of The Art of Simple Food
Table Of Contents
Introduction
SPRING
The Soft Colors of Spring
Spring Greens
Spring Pea and Pea Shoot Omelet
Fresh Chickpeas on Toast
Whole Fava Beans with Lemon and Shallots
Pasta with Nettle Pesto and Blistered Snap Peas
Alliums
Baked Eggs with Polenta and Ramps
Roast Chicken with Spring Onions and Salsa Verde
Spring Roots
Roasted Potato Salad with Asparagus and a Boiled Egg
Edamame and Radish Risotto
Roasted Sardines with Carrot Fennel Slaw
Rhubarb
Rhubarb Compote with Cacao Nibs
Rhubarb Ginger Fizz
Flowers
Nasturtium Salad
Squash Blossom and Green Coriander Quesadillas
Chocolate Truffles with Bee Pollen
Chocolate Pots de Crème with Lavender and Sea Salt
SUMMER
The Bold Colors of Summer
Berries
Grilled Halloumi with Strawberries and Herbs
Rosé Sangria
Summer Berry–Coconut Milk Ice Pops
Stone Fruits
Cherry Ginger Granola with Peaches
Green Rice Salad with Nectarines and Corn
Apricot and Chicken Salad with Toasted Cumin Vinaigrette
Poached Apricots with Rose Water
Cherry Buttermilk Clafoutis
Summer Berry and Peach Crisp
Summer Greens and Herbs
Thai Chopped Salad with Tofu
Salmon Banh Mi
Pimm’s Cup
Summer Squash
Sweet Corn and Squash Fritters with Avocado Crema
Summer Squash Pasta with Green Goddess Dressing
Tomatoes
Scrambled Eggs with Cherry Tomatoes and Harissa
Tomato Fennel Soup with Polenta Croutons
Grilled Trout with Green Tomato Relish
Peppers
Smoky Red Pepper Soup with Pumpkin Seeds and Feta
Millet-Stuffed Peppers with Tomatillo Salsa
FALL
The Rich Colors of Fall
Grapes
Wild Rice Salad with Rainbow Chard and Grapes
Concord Grape and Mint Sorbet
Figs
Turkey Burgers with Balsamic Figs
Broiled Figs with Za’atar and Pecans Tree Fruits
Apple Sage Walnut Bread
Carnitas Tacos with Apple Salsa
Mulled White Wine
Almond Honey Cake with Poached Quince
Quince Cocktail
Persimmons
Autumn Breakfast Bowl
Persimmon with Broiled Goat Cheese
Sturdy Fall Greens
Wild Mushroom and Greens Frittata
Celebration Salad
Broiled Salmon with Caramelized Onions and Mustard Greens
Winter Squash
Chile-Roasted Delicata Squash with Queso Fresco
Soba Noodles with Kabocha Squash in a Mellow Japanese Curry
WINTER
The Deep Colors of Winter
Winter Roots
Twice-Baked Sweet Potatoes
Sweet Potato and Three-Bean Chili
Root Vegetable Gratin
Red Beet Risotto
Roasted Beets with Chimichurri Brassicas
Shredded Brussels Sprouts with Apples and Mustard Seeds
Roasted Cauliflower with Olives, Currants, and Tahini Dressing
Baby Kale Caesar Salad
Curried Winter Slaw
Dungeness Crab
Crab Cakes with Poached Eggs
Coconut Seafood Chowder
Citrus
Cornmeal Pancakes with Kumquat Syrup
Kiwi Grapefruit Parfait with Rose Water
Black Bean Patties with Avocado Citrus Salsa
Yogurt Paprika Chicken with Lemon
Sparkling Pomegranate Punch
Acknowledgments
About the Author
Index
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