A New Look + The Winter Market

It’s done! Nearly eight years after starting this blog, I gave it a major design overhaul last week! And thank goodness; I just couldn’t look at that raggedy old thing any longer. My lack of anything resembling technical knowledge kept me from tackling it for all those years, but I figured I’d give it a stab, because how hard could it be with one of WordPress‘s highly-praised themes? But still, I couldn’t do it alone, so here’s a big thank you to Gil for setting up a test site and to our friend Jason, who helped me get this behemoth up and running yesterday.

There are a few new features here that I’d like to tell you about. First of all, there’s a top nav to help you get around and a proper home page with some fun features! I’ll likely add some functionality to it in the future, but for now, you can find recent blog posts as well as projects there. Think of the Projects page as a portfolio-lite; it has a few selected images from projects I’ve worked on (mostly cookbooks) along with descriptions and external links to each. To see more of my photography, just click on the Portfolio link in the top nav.

You can sign up to receive an email when new posts are published by using the subscribe box in the blog side navigation or in the footer. Connect with me on social media via the links above the main logo or write to me (I’d love to hear from you!) from the Contact page. There’s also an honest-to-goodness About page now; I figure it’s about time you know a little more about me, and maybe see a picture, even.

Anyway, take a look around — I hope you like what you see! (And if something isn’t working, please let me know.)

Now for some food!

I’m not sure why I gave up the Farmers’ Market Feast series when our weekly market moved to a monthly one over the winter because I never miss one, even though I don’t get to load up on local vegetables at it. So this is my inaugural Winter Market post, and also the last until November because I’ll be back to a weekly schedule in May! Hooray!

Aged Goat's Milk Cheese @ Minimally Invasive

This lovely specimen of aged goat cheese comes from our friends at Edgwick Farm. There was a bit of give around the edges which promised a creamy interior; it was all I could do to hold off from cutting into it before taking this shot.

Aged Goat Cheese @ Minimally Invasive

Just look at that gooey loveliness! The slight goatiness was offset by a drizzle of local honey from Nina’s Red Barn Farm. I’ve consumed a little over half of the cheese in the past two days, which is why I don’t buy it too often; I simply can’t resist the temptation it throws my way.

Roasted Mushrooms & Egg @ Minimally Invasive

Now this little slice of heaven was my Sunday morning breakfast. In my 20s I really loved brunch or brunching; it seemed like such a civilized way to start the day and served as a good excuse to have a bloody mary at an outrageously early hour. (So naughty!) But after years of consuming lord knows how many mediocre egg dishes and entire fields of lukewarm fried potato chunks, I realized I really was in love with the idea of brunch. Now that I’m older, I find I can make a better meal than most brunchy restaurants offer, so it’s a good excuse to indulge.

Roasted Mushrooms & Egg @ Minimally Invasive

Wiltbank Farm is new to our market, selling flavorful oyster and shiitake mushrooms. I wanted to feature the oysters without much interference, so I tossed the mushrooms with some olive oil, a hefty amount of thyme and red pepper flakes, salt & pepper and threw in a few whole garlic cloves for good measure. After 15 minutes on a roasting pan in a 425 degree oven, they were deliciously schlumped and caramelized, so I smashed the garlic cloves into a paste, tossed the paste with the mushrooms and the angels sang.

This was an ideal nest for a perfectly fried duck egg from Edgwick Farm. After trying them for the first time this weekend, I feel sure they’ll be on the menu for as long as I can find them. The flavor isn’t so different from a chicken egg, but they’re much more substantial, and if you’re a yolk lover like I am, you’ll love the ridiculous size of these. I felt I ate like a queen.

And here’s a little yolk porn, just cuz. Have a great week!

Yolk Porn @ Minimally Invasive

From the Market: This & That Edition

I realized there were a lot of half-finished posts in my folder that didn’t quite meet the mark individually, but worked together as a summertime pot luck, so that’s what you get today. Hope you don’t mind leftovers!

To blame my recent lack of cooking and posting on the lazy, hazy days of summer wouldn’t be entirely wrong, but wouldn’t be the whole story, either. Now that I don’t have those killer workdays anymore, I find myself wanting to take it a little easier. We wake up at 6:30am now instead of 5, which is a lovely thing. After walking the dogs, I have a strenuous-for-me yoga workout, then start my day after Gil goes to work. Our house is the cleanest it’s ever been — not as easy as it sounds with perpetual shedding machines underfoot — plus I’ve gotten my portfolio and billing system in order. (There are a few projects on the horizon, but no contracts in hand yet, so I’m taking advantage of this down time while it lasts.) You’d think I’d want to spend at least part of my day making a big production in the kitchen, but that just hasn’t been the case. While we’re swimming in beautiful, local produce, going overboard isn’t necessary at all.

gluten-free

Grilling’s another story since it doesn’t heat up the house and takes so little time to accomplish great things. For the bastardized bi bim bap above, I salted and grilled a nice grass-fed steak for about three minutes per side then brushed it with a mixture of equal parts miso, Dijon mustard and melted butter* and cooked it for an additional minute on each side. After the steak rested for a few minutes, I sliced it up and served it over rice with some vegetables I had in the fridge — carrots, asparagus, and shredded spinach and arugula — and thinned out a little of my homemade gochujang with water to make a simple dressing. An over-easy egg would not be a bad idea on top, but this was more than enough food for me.

* Since I first read about the miso-mustard-butter blend on the always-excellent Cookblog, I’ve been obsessed. We went through a stretch of eating it a few times a week as I experimented. I can report that it’s gorgeous with salt-roasted root vegetables and welcomes maple syrup with open arms.

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A few days later, our friend Mark paid a visit. I love having him over, not just because of the great conversation and incredible stories (check out the Virtual Memories podcast he recorded with my husband), but also because he really knows how to make a cook feel appreciated. Planning a menu is a lot of fun when you know someone will get a kick out of it. The main course was smoked chicken, so I started us off with a simple appetizer to eat while the chicken was cooking low and slow. It took advantage of the massive amount of beautiful English peas we had in the market at the time.

I wanted the flavor of the peas to shine through, so after shelling and blanching them, I kept the rest of the preparation minimal.

gluten-free

Peas, sweet onion, avocado, a little fresh garlic and lemon juice.

I whirred it to taste in a food processor with some salt and fresh thyme, and had a silky dip perfect for crudités or spreading on toast or crackers.

gluten-free

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The idea here was to make a spaghetti-like dish using julienned zucchini and yellow squash in place of the pasta, because I don’t like to be weighed down by all those carbs when it’s blazing outside. For the sauce, I smoked some roma tomatoes in my Cameron’s Stovetop Smoker, then blended them with a little olive oil, some lemon, garlic, onion, thyme and goat’s milk ricotta. Salted & peppered to taste and topped off with a sprinkling of Parmesan. This dish was awfully good with a crisp rosé…

Local produce from Bialas Farms. Grass-fed steak from Snoep Winkel Farm. Ricotta from Edgwick Farm.

From the Market: Stone Fruit Edition

Stone Fruit Edition

“You’re gonna get the shits.”

It was the late 70s and I was maybe 10 years old — 10 being my default age for somewhat indistinct childhood memories — and the wind was whipping my hair into a rat’s nest. It was summer and I was riding in the back of a pickup truck with a group of kids, heading back to our meeting place after an afternoon of picking peaches. Oh, there was an adult riding with us who was there in a supervisory capacity, because there has to be ONE responsible grown-up around when you’re transporting a bunch of kids IN THE BACK OF A PICKUP TRUCK. No, we weren’t day laborers or or migrant peach-pickers, but a group of Mennonites gathered for a weekend pig roast in Mississippi to celebrate the dedication of a new church building. I suppose the adults wanted to get us out of the way and thought we’d burn off some energy gathering fruit.

I don’t remember the activity of picking itself, but the trip home is firmly planted in my memory. As I rode IN THE BACK OF THE PICKUP TRUCK, feeling the exhilaration of flying down the road while smiling with my mouth closed to prevent accidental bug ingestion, I saw those sacks of peaches before me and was overcome with a powerful peach-lust, the likes of which I’d never felt before. The scent was overwhelming, the skins so soft! I almost could imagine how Roberto Benigni felt about those pumpkins in Night on Earth! So I did what any kid would do; I devoured many peaches and started a full-scale peach-eating frenzy among my compatriots, complete with pit-spitting from the truck. I can only imagine the extent of the chromosomal damage done by eating so many unwashed fruits sprayed with who-knows-what insecticide was popular back then. After seeing me pluck one peach after another from the sack, the lone adult interjected that I miiiight possibly be concerned about my bowels later on if I continued (not a word about chromosomal damage, though). Lucky for me, there was no grand shitting incident then or later at the pig roast, but that experience did inaugurate my life-long love of peaches and, by extension, all stone fruits.

So when I saw the bounty of organic stone fruits at the Orchards of Concklin booth at the Ringwood Farmers’ Market, I got a little giddy. But my eyes are bigger than my stomach, and I came home with far too many fruits to eat on their own before they spoiled. Good thing there’s no shortage of recipes for such a problem at this time of year. I remembered saving this grilled kale salad from Bon Appetit to one of my Pinterest boards, and it turned out to be a perfect lunch. Grilling kale is nothing new, but the tartsweet plums, the creamy goat’s milk ricotta from Edgwick Farm, and honeyed balsamic vinaigrette shone against the background of smoky kale and set this apart from a standard salad preparation.

gluten-free

While I was grilling the kale, I cut the rest of the fruit in half, oiled it lightly, then tossed it on the grate to cook so it would last through the week. It made a great, simple dessert right away — an assortment of grilled fruit with more of that luscious goat’s milk ricotta drizzled with a little aged balsamic vinegar (the sweet stuff, not the grocery-store variety), fresh thyme and truffle honey.

gluten-free

Need. More. Of. This. Better add it to the list for this weekend.

gluten-free

With the rest of the grilled fruit, I made a mixed-fruit butter. The skins slipped off after grilling, so I threw the fruit halves in a saucepan with a little sugar and a splash of brandy, then cooked them down till the sauce was thick. To get it velvety smooth, I puréed it in my food processor for a bit. I’m not too proud to admit it’s pretty satisfying just spooned from the jar, but if you make this, save a little, because it’s stellar with pork chops. And eat to your heart’s content — I’m sure you won’t have any, er, troubles.

From the Market: Think Pink Edition

Strawberry & Rhubarb Smoothie with Lemon Basil | Minimally Invasive

When the unrelenting greigeness of the winter landscape weighs heavily on my soul, especially so in March when my internal calendar — still set to Southern seasonal rotations, even after all these years — says the world should be warm and bursting with life, I dream of color. By May, our yard is awash in yellow forsythia and tiny purple blooms in the grass — probably weeds, but I don’t care — and I begin to recover. Still, the really vibrant colors don’t come until later, and not until the Farmers’ Market starts up again around Memorial Day do I bother to buy fruit. There’s just no comparison between the beautiful but insipid berries you see at the market and the beautiful and flavorful ones you get locally. (The strawberries taste like strawberries, and the snozzberries taste like snozzberries!) So last week I decided to think pink.

Rhubarb Syrup and Strawberry & Rhubarb Smoothie with Lemon Basil | Minimally Invasive

Though rhubarb seems to be long gone by now, I still have a bottle of lovely rhubarb syrup in the fridge that mixes will with all sorts of things, and is still a classic with strawberries. I blended up a little shake to get me through the morning — strawberries, rhubarb syrup, lemon basil, goat’s milk yogurt and ice. Nothing fancy, but so delicious and fresh, I feel healthier just remembering it.

Strawberry & Rhubarb Smoothie with Lemon Basil | Minimally Invasive

Honestly, couldn’t you just have a glass of that right now? Aaaahhhh…

But one can only drink so many strawberries and they don’t last forever, not even close, so I had to come up with something else for them. Lucky for me (and all of us, really), Deb at Smitten Kitchen posted a recipe for strawberries & cream biscuits a few weeks ago.
Gluten-Free Strawberries & Cream Biscuits | Minimally Invasive
whimper

I converted the original recipe to gluten-free, using Jules Gluten-Free AP Flour. Because the last batch of biscuits I made with this flour blend turned out fairly dry, I played with the proportions of ingredients, adding more butter (two extra tablespoons) and cream (an extra 1/4 cup). Like that’s ever a bad thing. With all of the extra liquid, they had to bake a while longer to turn golden brown, but they eventually did, after about 25 minutes. The tweaks certainly took care of the dryness, but I think there’s something about the GF flours that kept the juices from spilling out of the biscuits. The cornstarch, maybe? Not that I’m complaining; they were awfully tasty anyway.

Gluten-Free Strawberries & Cream Biscuits | Minimally Invasive

But boy, do they ever not reheat well. Just a warning for you.

Gluten-Free Strawberries & Cream Biscuits | Minimally Invasive

Gluten-Free Strawberries & Cream Biscuits | Minimally Invasive

I think we still have a few weeks of strawberries before they’re gone for another year. I fully intend to enjoy these ephemeral beauties until then and store the memories for the long winter ahead.

Strawberries | Minimally Invasive

recipe after the jump

Continue reading “From the Market: Think Pink Edition”

From the Market: Burgers & Whiskey Edition

with fontina and steak sauce
Grass-fed beef from Snoep Winkel Farm, Curly-leaf lettuce from Bialas Farms

C’est fini!

I took the last shot for the cookbook earlier this afternoon, and not a moment too soon. A house-shaking thunderclap just sent poor Ru scurrying to the guest bedroom and the skies are so dark that I couldn’t have gotten another good natural-light shot anyway. Ahhhh…it’s a great feeling to wrap up such a lengthy project!

The burger was my reward for squeezing in an extra shot yesterday. A couple of the ingredients were extras from the recipes I was working on (out-of-season tomatoes, something I’d never buy for myself, and fontina cheese), so I threw together a burger for lunch. Talk about luscious! I tossed a little garlic and copious black pepper into well-salted ground beef and cooked the patties to medium. Gary & Basia‘s grass-fed beef is so good, it really doesn’t need much fussing, but I was feeling a little indulgent and topped it with quite a lot of fontina and some steak sauce before digging in. I ate so much I nearly convinced myself I was having a heart attack. Hah! Scary, but so good, I’ll probably do it again because I just don’t learn.

rye, cognac, St. Germain

THIS. This amazing creature is the Carré Reprisé, a recipe I found while searching for drinks with rye and St. Germain, which fight for top honors on my list of favorite boozes. Normally, I’m not a coganc drinker and wouldn’t have it on hand, but I still had most of a bottle in the pantry from a shoot last summer (told you I don’t drink the stuff!), so I gave it a try and was well-rewarded for stepping out of my comfort zone. It’s a great drink for a cool, rainy day when you don’t have much to do; at the very least, it’s something you want to savor. Ferociously smooth with a slight bright finish from the lemon twist, I’ll certainly keep this in my arsenal. (And in keeping with my struggle to eat as locally as possible, I made it with Tuthilltown Spirits Rye, so yeah…points for that or something.)

But no rest for the wicked. Now it’s time to do a little more processing so I can ship the photos off to the author tomorrow! Hope you all had a great weekend; I’ll be back next week with more goodies from the market!

recipe after the jump

Continue reading “From the Market: Burgers & Whiskey Edition”

From the Market: Memorial Day Edition

Gluten-free recipe from Home Cooking with Jean-Georges
Asparagus from Orchards of Concklin

Well, hello! It’s good to be back from my extended self-imposed exile. It’s a long, tedious story that involves dealing with a vexatious situation for the past two months with no end in sight. Also? Mid-life crisis and the eternal question of what do I really want to do with the rest of my life all tied up in a nice, black bow. My heart’s telling me food photography is the way to go: I love it and already have made some money at it without self-promoting too crazily, but is it something I can really do as my almost-sole source of income? Maybe it’s time for a leap of faith.

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Last weekend marked the start of our weekly farmers’ market in Ringwood, which also means the start of my 2012 Farmers’ Market Feast series. Above, you see my first local (delicious, amazing, worth-waiting-all-winter-for) asparagus of the season treated very simply using an idea from Home Cooking with Jean-Georges, one of my new favorite cookbooks: toss blanched asparagus with a tiny bit of butter instead of olive oil and sprinkle liberally with parmesan shavings and lemon zest. I added a little truffle salt and turned it into breakfast with the addition of a sunny side-up egg, and it really lightened my mood.

gluten-free
Spinach & radishes from Bialas Farms, strawberries from Orchards of Concklin, salad greens from Nina’s Red Barn Farm

Then I got a little creative for lunch Sunday afternoon. I was far too sweatystanky to bother cooking with any form of heat because our air conditioner is not only merely dead, it’s really most sincerely dead. The panting and lethargy going on in our house was ridiculous, and it wasn’t just the dogs this time. So I made a fresh version of a summer salad roll with spinach & salad greens, fresh mint, peppery radishes, green onions, and the sweetest strawberries you can imagine rolled up in a softened rice paper wrapper. I went with a spicy fish sauce-based dipping sauce that provided a perfect salty accent to the rolls. Sure it would’ve been a lot easier just to have a salad, but where’s the fun in that? This could be a nice treat to serve at the start of a dinner party or to bring to a cookout, provided you keep the rolls covered with a damp paper towel.

This probably doesn’t seem like much cooking for three days, but I’m doing another cookbook shoot on weekends. It’s a lot of work, but a good time doing what I love — cooking and taking pictures. I’m not sure of the release date yet, but I’ll certainly keep you posted.

And on the cookbook front, I can’t let the unofficial start of summer go by without telling you about Grilling Vegan Style by John Schlimm. I spent a bit of last summer shooting it and just got to see the fruits of my labors a few weeks ago, just in time for grilling season. So exciting. If you’ve spent any time here at all, you know I’m pretty far from vegan, but these recipes were delightful. It’s a lot of fun to be able to eat your work at the end of a long day.


Grilled Corn on the Cob with Piquant Sauce (left) and Shiny Happy Poppers (right)

A great thing about John’s recipes is that little twist he adds that elevates them beyond normal everyday fare.


Two-Faced Avocado Sandwiches (left) and Mojito Mojo (right)

I also love the creative names and funny introductions he gives to each recipe.


Romaine Holiday (left) and Tattooed Watermelon Salad (right)

I’d never HEARD of grilled watermelon till I shot this book. Now it’s all I want to eat, and I never really liked watermelon at all.


Presto Pesto Lasagna

No need to turn on the oven and heat up the house when you’re making a vegan lasagna. It’s the perfect summer recipe!


S’More is Always Better!

How is it possible that I never had s’mores until I shot this book?! They might just be the perfect dessert and there really isn’t a meal that isn’t made better by a s’more finish. I speak from experience. (Vegan marshmallows and graham crackers can be a little tough to find, but many Whole Foods carry the Sweet & Sara brand, which are virtually indistinguishable from the animal-based thing. In fact, I might give the nod to the vegan grahams, so you definitely should give this a try.)

From the Market — Week 7

Cherries

Well, things certainly have been buzzing around here. Even though I’ve neglected this blog for a while, I want to take a moment to pat myself on the back (gingerly, so I don’t dislocate a shoulder) for getting anything done at all. You see, I’ve been shooting another cookbook! (Not my own!) In my spare time! Which means every weekend! Minus the two vacations we’ve already scheduled! I’m hoping the exclamation points give me a little energy, because it’s a grueling pace, but I’m already so happy with the way things are going that I don’t mind the lack of rest. (OK, that’s not entirely true. My resentfulness does overflow on occasion when Gil’s taking a nap while I’m slaaaaaving away in the kitchen, but it’s what I signed up for, so I just suck it up.)

So in addition to the 2-3 recipes I’m cooking, styling and shooting for the book each day, I try to eke out a little something of my own to share here. This was my most recent stab at something new:

Asparagus and cherry tacos…whaaaa? I know, I wouldn’t have thought of that combination, either, but The Kitchn’s newsletter featured the recipe and made it sound so good, I had to give it a shot. I really should’ve made the asparagus salsa as well, but I was taaaahrd (a Southern kind of tired that hits you deep in the bone marrow) by Sunday afternoon and just couldn’t bring myself to cook one. more. thing. Still…it was quite luscious with just a spritz of lime juice and farmer cheese instead of the queso fresco.

And since cherries were still in the market, I took the opportunity to rework that jam I’d over agar-agared a week before. I still wanted to use agar agar as a thickening agent, because it doesn’t require cooking the fruit — I like the idea of a really vibrant and fresh-tasting jam. Halving the amount called for on the package yielded exactly the consistency I was hoping for, so yay for progress.

recipe after the jump

Continue reading “From the Market — Week 7”

From the Market — Week 3

Caramelized Scallops with Strawberry Salsa

I haven’t come close to using everything I picked up at the market this weekend, but here’s a good sampling of what we’ve had.

Strawberries. Oh, yes. Divine, luscious, sweet, knock-your-socks-off strawberries, the memory of which will drive me away from the display at the grocery store that tries to tempt me, so redly and smugly. “Hey Amy, it’s still summer. Doesn’t a large, mealy strawberry sound delicious right about now?” Erm, no. Even more so (possibly) than tomatoes, they’re just so much better from the local growers.

They deserved a more special treatment than sliced over homemade yogurt (though they popped up there, too), so I worked up a strawberry salsa to top caramelized scallops. I tempered the fruity salsa with red wine vinegar so it would balance the naturally sweet scallops.

And we both loved it — if only I’d made more than just the appetizer portion you see here! But I set some aside for a very different, but still delicious appetizer, inspired by this post at Chocolate & Zucchini. Instead of using smoked sea salt, I smoked the remaining scallops with alder chips in my Camerons Stovetop Smoker, but otherwise stuck to the general recipe, then topped them off with fleur de sel.

It wasn’t difficult, but was a bit more trouble than the original would be. I think I’d happily feature the radishes with smoked salt for a party, just for ease of assembly.

My refrigerator is also seriously stuffed with all sorts of greens which I haven’t delved into (much) yet, but weeknight dinners are looking up!

recipe after the jump

Continue reading “From the Market — Week 3”

From the Market — Week 2

This weekend’s farmers’ market was a great example of the early bird getting the worm. We lazed around Saturday morning instead of hitting the market when it opened and by the time I got to the vegetable booth (15 minutes before closing), the only produce available was potatoes and spring garlic. Good thing I overloaded last week and have a crisper drawer that really works; I was still set for a couple of meals this weekend.

Yes indeed, what you see up there is more pizza, but in my defense, I’ve been looking for the definitive gluten-free pizza crust and now have two in my arsenal. The batch from last weekend was featured on Shooting the Kitchen, a blog well worth your time if you’re into gorgeous food photography. The crust had a rich depth and could fool just about anyone into believing it’s the real thing, but it requires a two-hour initial rise and it’s best after spending a full day in the fridge. It’s great for the weekend, but maybe not so practical on weeknights (unless you get home far earlier than I do).

This week’s crust was from Jules Gluten-Free, and took less than an hour to make, but relies on a starchier flour combination and the taste is a little one-note. Still, if you need to turn your pie around right away, it’s a great option.

The toppings were cobbled together from last week’s market haul with minimal grocery store supplementation — sautéed broccoli rabe with garlic and red pepper powder, paper-thin lemon slices (which turned sweet under the high heat of the oven), drained ricotta, grated parmesan and the remaining garlic confit that needed to be used up this weekend. I just love throwing together lunch with whatever’s on hand.

with bacon/cider vinaigrette and toasted slivered almonds

Speaking of, that’s how Sunday’s lunch came about, too. The spinach was robust, but already a week old, so I tossed it together with the juiciest strawberries you can imagine, some toasted slivered almonds and a bit of minced shallot. For the dressing, I heated some of the rendered bacon fat from the bacon jam weekend, added a little neutral oil, cider and sherry vinegars and a few drops of Worcestershire sauce. There’s nothing groundbreaking here, but it’s a perfectly delicious and light salad that really lets the seasonal produce shine.

From the Market — The Kickoff

Grilled potatoes, radish green pesto, shaved asparagus

We went straight from winter to summer around here, and not a moment too soon. I’m stuck in an office today instead of out enjoying perfect grilling/hanging out/whatever weather, but at least it gives me time to reflect on last weekend’s fixin’s.

We’re going to have some green on this blog and lots of it now that our local farmers’ market is back for the season! It was a bittersweet opening, as some of you know — our market is now dog-free. Poor Gil looked like a lost soul just wandering around without the boys, while I did what I always do and loaded up on good stuff to carry home. We’ll probably venture out to other markets that are dog-friendly in upcoming weeks, so stay tuned for a full report.

grilled potatoes, radish-green pesto, shaved asparagus

I felt like an appetizer to get the ball rolling, and ended up with one that would be just as good for barbecues as for a light dinner during grilling season — grilled potato rounds with radish-green pesto and shaved asparagus. It’s vegetarian, nutrient-dense and good hot or cold (though I give the nod to hot-off-the-grill because crispy grilled potatoes just can’t be beat).

grilled potatoes, radish-green pesto, shaved asparagus

It’s easily adapted to use what you have in the house. The radish-green pesto came about because I hate throwing anything away, and a pesto is just about the easiest way to use extra greens. If you don’t have radish greens or just don’t like them, use any kind of pesto you prefer. I had some garlic confit in the fridge, so I tossed the asparagus with garlic oil and lemon juice, but go ahead and use olive oil if that’s what you have.

Springtime pie

For lunch, I rejiggered my triple-garlic pizza, adding quick-pickled wild garlic & spring onions and shaved asparagus and radish-green pesto leftovers. Really good stuff.

These quick-pickled wild garlic & spring onions were inspired by Smitten Kitchen’s pickled onions.

after baking

A thin layer of mozzarella and grated parmesan and garlic confit (natch) tied the whole pizza together. We made short work of it, I’m afraid, but I still have the makings for one more pie, which should be just the thing to kick off this next weekend.

recipe after the jump

Continue reading “From the Market — The Kickoff”