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Delicious recipes, simple tips for good health and nutrition, and stylish tableware and kitchenware picks. Bon appetit!
What a better way to spend part of a sunny weekend than with a couple of good books. After a couple of hectic weeks of work and travel, I'm looking forward to sitting down and flipping through the gorgeous, inspiring pages of two new cookbooks...blogger and food photographer Heidi Swanson's Super Natural Every Day and farm-to-plate chef Andrea Reusing'sCooking in the Moment: A Year of Seasonal Recipes. An interesting mix of healthful ingredients pop on the pages of Swanson's second book, it's a great pick if you're looking to expand your pantry's repertoire of grains and produce and wholesome alternatives for bake goods. Reusing's book is set up by season and is full of approachable, excitable recipes. Both are great additions to any bookshelf, particularly if you're looking to up the health ante of your meals given that beach season's just around the corner. Here's to relaxing weekend of delectable reading!
You know spring's in full swing when ramps hit the greenmarket and grocery stores. A type of wild garlic/spring onion, ramps are some of the first spring produce to poke their way through the ground as the weather warms. Get them while you can as they're only around for about 4 to 6 weeks. Grilled or sateed they'll add a distinct garlic/scallion/onion flavor to pastas, eggs, pizzas (Mario Batali's king for this one) and more. I had them simply raw last week at Northern Spy paired with beef tartare, seriously unbelievable.
Earlier this week, I chose a less traditional path for these little leafy onions and did up a warm ramp vinaigrette for simple spring lettuces. A lovely and light starter for my family's Passover meal, but it'll make any meal a bit more intriguing.
In a small skillet over moderate-low heat, add in 1 small bunch of ramps minced, 1/2 shallot minced, 1 to 2 tablespoons of red wine vinegar, 2 teaspoons honey, 4 to 5 tablespoons of extra virgin olive oil and salt and freshly cracked pepper to taste. Bring the vinaigrette to a simmer and lower the heat to stay warm and reduce slightly. Serve over fresh, crisp greens like red and green baby romaine.