Bright Green Leek Soup

Photography by Angie Norwood Browne Recipe Bright Green Leek Soup By David Tanis For The New York Times INGREDIENTS 6 medium leeks, about 3 pounds 4 tablespoons butter  Salt and pepper 4 garlic cloves, minced  Pinch of cayenne ½ cup rice 8 cups hot chicken broth or water 10 ounces baby spinach, washed  Grated nutmeg,

Bright Green Leek Soup

Photography by Angie Norwood Browne Recipe Bright Green Leek Soup By David Tanis For The New York Times INGREDIENTS 6 medium leeks, about 3 pounds 4 tablespoons butter  Salt and pepper 4 garlic cloves, minced  Pinch of cayenne ½ cup rice 8 cups hot chicken broth or water 10 ounces baby spinach, washed  Grated nutmeg,

Swedish Spring Toast, Smorbord

Photography by Angie Norwood Browne Recipe Swedish whole rye bread cottage cheese beets red and yellow sliced thinly Rhubarb slivered Radish sprouts grated horseradish squeeze of lemon Toast the rye bread. Spread the cottage cheese on toast and top with

Swedish Spring Toast, Smorbord

Photography by Angie Norwood Browne Recipe Swedish whole rye bread cottage cheese beets red and yellow sliced thinly Rhubarb slivered Radish sprouts grated horseradish squeeze of lemon Toast the rye bread. Spread the cottage cheese on toast and top with

Carrot Ginger and Turmeric Soup with Cashew Cream

Photography by Angie Norwood Browne Recipe CARROT GINGER and TURMERIC SOUP WITH CASHEW CREAM PREP TIME: 30 MINUTES    COOK TIME: 40 MINUTES    SERVES: 4-6 Soup 2 Tablespoons coconut oil 1 large yellow onion, diced 2 cloves of garlic, minced 1

Carrot Ginger and Turmeric Soup with Cashew Cream

Photography by Angie Norwood Browne Recipe CARROT GINGER and TURMERIC SOUP WITH CASHEW CREAM PREP TIME: 30 MINUTES    COOK TIME: 40 MINUTES    SERVES: 4-6 Soup 2 Tablespoons coconut oil 1 large yellow onion, diced 2 cloves of garlic, minced 1

Easter eggs made with natural dye

Photography by Angie Norwood Browne Recipe We used blueberries, turmeric, cabbage, beets, and onion skins. 1 cup each of blueberries, cabbage, beets, and onion skin. 1T. turmeric 1 1/4 c water for each pot 1T. vinegar for each pot Put

Easter eggs made with natural dye

Photography by Angie Norwood Browne Recipe We used blueberries, turmeric, cabbage, beets, and onion skins. 1 cup each of blueberries, cabbage, beets, and onion skin. 1T. turmeric 1 1/4 c water for each pot 1T. vinegar for each pot Put

Rhubarb Pavlova

Photography by Angie Norwood Browne   Ingredients 2 lbs. rhubarb stems, cut into small pieces 1c. sugar 2 vanilla pods, split in half lengthways 2-3 star anise 2-3 cinnamon sticks 1/4 c. rose water rose petals for garnish For the

Rhubarb Pavlova

Photography by Angie Norwood Browne   Ingredients 2 lbs. rhubarb stems, cut into small pieces 1c. sugar 2 vanilla pods, split in half lengthways 2-3 star anise 2-3 cinnamon sticks 1/4 c. rose water rose petals for garnish For the

Strawberry gelato

Photography by Angie Norwood Browne Makes 1 quart Ingredients 4 cups strawberries, hulled and quartered 3/4 cup sugar 1/4 teaspoon kosher salt 1 1/2 cups cold buttermilk 1/3 cup sour cream Purée the strawberries with the sugar in a food

Strawberry gelato

Photography by Angie Norwood Browne Makes 1 quart Ingredients 4 cups strawberries, hulled and quartered 3/4 cup sugar 1/4 teaspoon kosher salt 1 1/2 cups cold buttermilk 1/3 cup sour cream Purée the strawberries with the sugar in a food

Garden Steak Tacos

Photography by Angie Norwood Browne Garden Steak Tacos Ingredients: 1 flat iron steak Jack cheese Watermelon radish Chives Mache lettuce 2 patty pan squash Chili lime rub seasoning Salt and pepper Pomegranate seeds Variegated pink lemon or regular Fermented hot

Garden Steak Tacos

Photography by Angie Norwood Browne Garden Steak Tacos Ingredients: 1 flat iron steak Jack cheese Watermelon radish Chives Mache lettuce 2 patty pan squash Chili lime rub seasoning Salt and pepper Pomegranate seeds Variegated pink lemon or regular Fermented hot