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Vibrant Food by Kimberley Hasselbrink
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Vibrant Food

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Vibrant Food by Kimberley Hasselbrink
Jun 17, 2014 | ISBN 9781607745426

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  • Jun 17, 2014 | ISBN 9781607745426

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“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


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

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 Compote with Cacao Nibs
Rhubarb Ginger Fizz


Nasturtium Salad
Squash Blossom and Green Coriander Quesadillas
Chocolate Truffles with Bee Pollen
Chocolate Pots de Crème with Lavender and Sea Salt

The Bold Colors of Summer


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


Scrambled Eggs with Cherry Tomatoes and Harissa
Tomato Fennel Soup with Polenta Croutons
Grilled Trout with Green Tomato Relish


Smoky Red Pepper Soup with Pumpkin Seeds and Feta
Millet-Stuffed Peppers with Tomatillo Salsa

The Rich Colors of Fall


Wild Rice Salad with Rainbow Chard and Grapes
Concord Grape and Mint Sorbet

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

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

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 

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

About the Author

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