seasonal, modern, exuberant
Pickling is a delightful way to enjoy vegetables. It preserves their freshness and texture, and adds a juicy tanginess to them – and asparagus make super-delicious pickles! Since the spring shoots are pickled raw, they remain crunchy. Plus the pickled juices in this recipe lend their alluring flavors to the tender stems. Indeed, the asparagus turn out to be as addictive as candies.
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A wonderful way to capture the essence of fresh herbs is to make infused oils. They’re easy to make, and can be drizzled on just about anything you can think of – adding a delicate freshness to any dish.
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Greek yogurt makes the most wonderful base for dips. It has a thick, creamy texture yet it is deliciously light – especially when using nonfat yogurt, as called for in this recipe. But of course, if you prefer to use full-fat yogurt, it’ll work marvelously here too.
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This recipe makes a great winter tomato sauce, because it tastes amazing even when made with canned tomatoes. Of course, it is equally delicious when made with fresh tomatoes – especially in the fall, when vine-ripened tomatoes are plentiful.
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This wintry version of pesto is robust, but just as luxurious as the classic basil sauce. Indeed, kale lends itself marvelously to making pesto! And the sauce is quick to make – all that’s needed is to blanch the hardy leaves for a few minutes before making the sauce… and voila!
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