The best thing in my refrigerator right now. It’s a dip! An updated version of the virtuous hippie spreads found for decades in California grocery co-ops and farmers’ markets.
To make simple sautéed zucchini, coins of zucchini are browned in a pan. The thing that makes this version special is the toasted gold slivers of garlic combined with lots of fresh dill or scallions. Finish with a sprinkling of almonds for a bit of crunch.
Toasty, nutty sable cookies made with whole wheat flour, sliced almonds, currents and salted butter. And a peek at some of my favorite vintage cookie cutters.
There is a special kale salad recipe in the Food52 Genius Recipes cookbook. A single kale salad that ran the gauntlet, beating out all others, for a slice of limelight.
A simple summer melon salad. Sweet chunks of melon combine with toasted almonds for crunch, serrano chiles and scallions counter the sweet, there's small dollops of crème fraîche, cilantro, and a wash of sake. A real summer refresher.
My current go-to toast. The best part? It’s the frosting. Which isn’t really frosting. It’s almond butter, yogurt, and cacao powder whipped together into a billowy spread. When I’m craving a quick, healthful breakfast, or just need an afternoon snack, this fits the bill.