Recipe: Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork–Style
Post by Olivia Blodgett, Registered Dietitian
Summer is the season that I get incredibly inspired to cook. The fresh produce is abundant and so delicious as is that you really don’t need or want to do much to it to alter it’s natural flavor. Our unseasonable early heat this year made we want to jump the gun and start using fresh corn and tomatoes in dishes but a visit to the farmer’s market this weekend reminded me that it’s still a little early for these favorites. So I’m just going to leave this recipe here for you to bookmark for when it’s time in a few weeks. This and panzanella are my absolute two favorite recipes of the entire year. Here’s to long summer days, swimming in rivers, gorging on juicy berries and eating outside. This truly is the best time of year!
Read MoreRecipe: Green Shakshuka
Post by Olivia Blodgett, Registered Dietitian
This is one of those recipes I’m bringing back to my table! We used to make this frequently and then totally forgot about it until I stumbled upon my old recipe book. Shakshuka originated in North Africa and its original recipe has evolved and adapted to different cultures throughout the world. It can be eaten for breakfast or dinner. I personally prefer dinner, since the prep is a little much for my busy morning time. The original recipe features poached eggs in a hearty, spiced tomato sauce. This version is quite different and is composed of loads of Swiss chard, making it feel a little lighter, springier and healthier. This dish is amazing and I hope you give it a whirl!
Read MoreRecipe: Spring Vegetable Pasta Salad
I have been celebrating the arrival of spring by loading up on seasonal ingredients. This recipe is highly adaptable depending on what stage of the season you are in and what fresh produce is available to you. This also holds up really well and lasted one whole week in my household. Enjoy!
Read MoreRecipe: Spring Vichyssoise
This beautiful soup was one that we made last spring when we received a CSA box that was bursting with spring greens. This was the perfect way to use up what we had and enjoy a delicious, seasonal, bright meal. We topped the soup with broiled halibut, which is a luxury we indulge in about once a year. It’s also lovely on it’s own with a chunk of crusty sourdough. Happy Spring, finally!
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