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
