Sara’s Roasted Asparagus Bowl

There is so much to love about Sara Forte’s recently published book: The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share.

Bowl and Spoon by Sara Forte

Like her blog (and her first book), Bowl and Spoon is filled with recipes that celebrate beautiful, nourishing produce, and is sumptuously photographed by her husband, Hugh Forte. Sara’s warm and wise words are a joy to read, as always.

I really adore the premise of Bowl and Spoon. In Sara’s words: “food in a bowl has an aesthetic gentleness to it that feels stark on a plate- ingredients nestled within each other, tangled to make most sense as a sum of their parts.” With recipes for “Morning Bowls”, “Side Bowls”, “Big Bowls”, “Sweet Bowls”, and “Dressings and Sauces”, this book is meant to inspire colorful, wholesome meals. The food is stunning but it’s not fussy; Sara is all about practicality.

I had a hard time deciding what to make, but in honor of it finally feeling like spring around here, I went with Sara’s Roasted Asparagus Bowl. It’s a tasty combination of roasted asparagus, green lentils, toasted walnuts, and a vinaigrette replete with herbs.

Roasted Asparagus Bowl from @winnieab | www.healthygreenkitchen.com

I ate this for lunch with some baguette slathered with fresh ricotta, and I refrigerated the leftovers and ate them the following day with 2 soft-boiled eggs mixed in. I will definitely make this recipe again. And again.

Roasted Asparagus Bowl from @winnieab | www.healthygreenkitchen.com

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Pomegranate, Green Olive and Cilantro Relish + How to Keep Herbs Fresh

Disclosure: This post is sponsored by Glad in conjunction with their #SAVEITSUNDAY program. With #SAVEITSUNDAY, Glad hopes to educate the public about the consequences of food waste, and I am proud they’ve asked me to be a part of the program. I am being compensated to share my #SAVEITSUNDAY experiences; all opinions are 100% my own.

Cilantro is one of my favorite herbs. I grow my own when the weather is cooperative, but this time of year, I rely on the supermarket for my cilantro stash. Cilantro often comes in such big bunches that I am always disappointed when it tends to wilt long before I get around to using it all. I frequently look for new ways to incorporate cilantro into my meals, but I’ve also long wondered if there was a better way I could be storing it to keep it fresh for longer.

I found a recipe for an Olive, Pomegranate, and Walnut Relish featuring parsley in Alice Water’s new book: The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden. I mentioned this book in a previous post…it’s truly fabulous. Anyway, I swapped out the parsley for cilantro in this recipe and it’s so good!

pom relish 1_text

I like to eat it on snappy rice crackers with sharp cheddar cheese. It’s also great as an accompaniment to roasted meats…I plan to serve it along with this cranberry sauce on my Thanksgiving table this year.

pom-relish-3.jpg
(How cool is the upcycled bottle holding the crackers?! My friend Jocelyn is an eco-artist and she sells them in her etsy shop!)

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Black Raspberry, Walnut, and Honey Rosewater Yogurt Parfaits

Just a few strides from my back door, there are sundry treasures growing in the woods. As is my custom early every summer, I recently went looking for black raspberries.

black raspberries

Wild black raspberries (also known as “blackcaps”) are quite seedy, but they’re a wonderful treat; if you can find some in your ‘hood (“the East Coast to the Rockies, but not in the deep South” according to Wildman Steve Brill), you are lucky indeed. But you’d better hurry: you’re competing not just against a short season (about 3 weeks), but the birds who love them dearly, as well.

Sadly, “my” wild black raspberries disappeared before I could gather more than a few handfuls (thanks to said birds). So I’m thinking about transplanting some of the canes to my garden (here’s how); my plan is to cover them with bird netting, so that I can actually enjoy a whole bunch of them next summer and beyond.

But that’s a long way off, so I was ecstatic to find these pretties at The New Paltz Farmer’s Market this weekend :)

wild black raspberries

These berries were so tasty! I flirted with the idea of baking with them, but decided I really just wanted to enjoy them raw. So I put them into this parfait which I ate as a protein, anti-oxidant, and healthy fat-packed afternoon snack (and for breakfast a few times this week, too).

recipe with black raspberries

I don’t usually sweeten my plain yogurt when I eat it with fruit, but I mixed in some homemade honey rosewater “syrup” (inspired by the book Edible Cocktails) here because black raspberries are a bit tart. I also figured the subtle flavor of the rosewater would play nicely with the walnuts: I think I was right.

If you can’t find black raspberries, go ahead and substitute any other berry that you like, or use your imagination with the fruit and nuts that you add. If you don’t eat dairy, you can try this with coconut milk yogurt.

Double everything and add additional layers for a bigger, prettier, parfait.

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Walnut Bread and King Arthur Flour Giveaway

I am back with a recipe and another giveaway to celebrate three years of blogging! While I originally said I’d be doing a week of giveaways, I decided to spread them out over the month of May…because a month of celebrating is much more fun, don’t you think? Have I ever told you about my … Read more