Batter Licker

June 29, 2011

whole wheat pearl couscous salad with pistachio-broccoli pesto

When I first discovered Bob Red Mill’s new line of whole wheat pearl couscous at the BlogHer Food Conference in Atlanta, I was instantly hooked by the nutty flavor. I even smuggled a few sample bags back to San Francisco, and couldn’t wait to play around with the wholesome, round bites of pasta. Except that I actually did wait quite a bit – two entire months – before finding the perfect opportunity to use these precious samples.

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The opportunity came in the form of an orzo salad recipe I came across while flipping through Heidi Swanson’s superb cookbook, Super Natural Every Day). I decided to substitute the whole wheat pearl couscous for the orzo to add some wholesomeness while keeping the bite of a small, salad-friendly pasta.

But the combination of a broccoli pesto with broccoli florets, avocado and crunchy nuts were what initially drew me to the recipe. I’ve been known to easily polish off several cups of broccoli – raw, steamed, sauteed, or roasted. Yet I had never tried a broccoli pesto. Clearly, the time was nigh.
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May 26, 2011

green garlic pestoed asparagus “noodles” with poached egg

After whipping up a spontaneous batch of Green Garlic Walnut Pesto in less than five minutes, I found myself adding it to everything I could think of. Smearing a knifeful onto bruschetta; mixing a forkful into scrambled eggs; tossing a heaping spoonful into pasta. As I’ve admitted before, I’m a garlic fiend.

Peering into my fridge to find another pestoed possibility, a friendly bouquet of asparagus waved back at me, and I contemplated a twist on the traditional asparagus with poached egg.


Vegetable peeler in hand, I scraped away at the elegant asparagus stalks and reduced them to noodle-like strands. Halfway through, I wondered whether I had gone completely mad and destroyed a perfectly beautiful spring vegetable. But it was a bit too late to turn back. (more…)

May 25, 2011

green garlic walnut pesto

After stalking green garlic at the market for a couple weeks, I finally approached it with the understanding that, this time, I was taking it home. It didn’t matter that we weren’t familiar with each other, or that I had forgotten to research what others before me had done with this green onion look-alike. I simply knew that I had to experience the younger, milder version of garlic while springtime was still offering it.

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Lest I sound like a garlic pervert, I’ll take this opportunity to explain: (more…)

April 8, 2011

asparagus, radish and smoked trout salad with lemon, dijon and balsamic vinaigrette

I remember picking radishes out of my mother’s garden as a child. And I’m almost certain that I did not clean them with as much diligence (and an entire bottle of hand soap) as the first baby carrots I ever pulled out of the ground. Rather, I brushed off the dirt with my shirt, twisted off the ugly root, and dove right in. Crunchy and spicy, I enjoyed the radish in its freshest and rawest state without any adornments. But unfortunately, I never thought to approach asparagus in the same way.

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Fresh asparagus, as I appreciate it now, signals the decline of thick greens and hearty root vegetables, and ushers in the lighter, more uplifting assortment that spring has to offer. However, in my childhood memories, I recall asparagus as a rather sad, drooping and stringy set of spears that were often overcooked, as that is the easiest and most frequent method of preparing a veggie that barely needs any time to cook. Except for eating it raw. (more…)

February 15, 2011

vodka and elderflower sparkling lemonade

Filed under: drinks,vegan — Tags: , , , , , , , — Kristen @ 2:00 pm

Elderflower liqueur is something I never would have thought to try had a friend not recommended it a few years ago. And ever since then, I’ve been adding it to all sorts of drinks. As far as cocktails go, this sweetly floral liqueur has been truly changed my world.

A little splash of St. Germain with a gin and tonic, vodka and club soda, or glass of sparkling wine has really lifted my standard cocktails of choice to a new level. That goes doubly for less-than-stellar glasses of sparkling wine (or even regular white wine). In all seriousness, this liqueur has saved many a bottle of almost-undrinkable white wine gifts from the trash. (more…)

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