Spring is in the Air

Spring Flowerpots

Finally, a break from Polar Vortexes and lingering frigid weather here, thank goodness. The wild tom turkeys have been strutting their stuff to impress the girls. Bluebirds have started building their nest in our box! It's time to celebrate the arrival of Spring with some gorgeous fun dishes to honor the rebirth of all things.

But first, There's a lot happening in my kitchen and beyond in the coming weeks to tell you about. These are FREE events (some with prizes!), but you need to register to partake.

First up -

• For parents and caretakers of young children, I'll be doing a lunchtime zoom on MAY 6, hosted by Gabriela Fiorentino of Nest Earth, the sustainable, parenting community. Are your kids fussy eaters? Wondering how to get give them their healthiest start in life? Did you know that the very foods that are best for us are also kindest to the planet? Please join me for Nourish to Flourish: Eating Well for our Kids + the Earth. There will be free handouts for attendees, and to one lucky winner, a signed copy of my cookbook, Love the Foods that Love the Planet!

• On May 8 evening at a live event at Bethel Public Library in Connecticut, I'll be cooking my super tasty Black and Red Bean Chili with roasted corn and Mexican chilies. If you're in the neighborhood, stop by for a bite! This demo will also be on Zoom.

  
  

  

  Red and Black Chili with fixings

• On May 15 at 1pm, come to Osterville Village Library on Cape Cod for an author talk and book signing. I'll be discussing the impact of food systems on the climate and wildlife, my new cookbook Love the Foods that Love the Planet, and how delicious and healthful it is to eat for the planet.

• On May 16, come to a pot luck with Plant Based Green Nosh. I'll be doing a demo of my grilled peppers and signing books too. Check my Events page for registration details, coming soon.

  
  

  

  Grilled Peppers with creamy tofu, lemon and mint

  And now, for some recipes!

  
  

  

  Spring planting done yet? Bring a whimsical touch of nature to your table with Flowerpots! Crispy edible cups, filled with flavorful puréed black bean "soil", topped with a medley of spring vegetables. Flowerpots make an elegant start for your Easter table, they are also an excellent fun way for young children to enjoy their veggies. Kids will eat what they plant!

  
  

  

  Fava beans, or broad beans, have been cultivated since the Bronze Age in Mesopotamia. These tasty nutritious beans are widely used in North African, Middle Eastern and Mediterranean cuisines. Moroccan Bissara is a creamy, garlicky dip made from puréed or mashed favas.

  
  

  

  Asparagus purée and peas pair nicely in this vernal Risotto. It is fragrant with shallots and leek, thyme, and lemon. We crown the dish with asparagus, pear tomatoes, and snow peas cooked en papillote (parchment packets) to flavor them in their own delectable juices.

  
  

  

  Pan di Ramerino is a deliciously light, rustic raisin bun that appears in bread bakeries before Easter in Florence, but they’re too good not to enjoy whenever the mood strikes. This version omits the usual white flour, salt, sugar, and oil. Instead, we’ll use white whole wheat flour, sweetened with raisins and a little date paste, scented with rosemary tea.

  That's it for now. Home cooking is a gift of life and of love. share your kitchen with friends and loved ones. You'll build such great memories, share kitchen wisdom, relax, and there's nothing better for the climate or your health. Find many, many more gorgeous eco-friendly, healthy dishes in my cookbooks, available a bookshops everywhere. (Click on the pics.)