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Triple Berry Crisp
“Live in each season as it passes; breathe the air, drink the drink, taste the fruit…” – Henry David Thoreau The berries have been just so good this year. After plucking some from the refrigerator, I realized it was time for their brightness to be matched with a buttery crumb. On went the oven. Even as the months get warmer, I don’t hesitate to bake up a fruit-based dessert such as this triple berry crisp. In this recipe, I combine strawberries, raspberries, and blueberries because they’re delicious alone but even more so when combined. As they bubble and thicken in the oven, the berries mingle, some burst, but quite…
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Roasted Carrots with Green Garlic Dip
Even if you haven’t cooked with green garlic, chances are you have seen it at the market and maybe even mistaken it for a scallion. Harvested during spring, the young allium is fresher, lighter, and slightly milder than mature garlic with a flavor that tends toward onion. Look for the beginnings of a bulb and flat green leaves (or reach out to me with a snapshot!) to make sure you have the right ingredient for this healthy dip. Serve it with small rainbow carrots for a vegetable and dip pairing that’s fit for the season. As a universal spring dip, this recipe also works well with other raw and…
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Strawberry Sorbet
Ripe, sweet strawberries become even more lush when transformed into sorbet. And when it comes to this transformation, the process requires no special equipment – just a blender. If you read about my nectarine sorbet or Mexican ice cream, you know that I favor no-churn desserts. A simple process creates decadent flavor, and as the weather gets warmer I seem to crave both. Made from just a few ingredients, this dairy-free alternative to ice cream and frozen custard can also be layered with them parfait-style. Let it settle between rich vanilla scoops or use it to top a cocktail (or mocktail), and it will impart strong berry flavor as it…
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Caramelized Red Onion Tart with Seasonal Vegetables
Tarts are some of my favorite things to bake…and eat. With the perfect balance of crust and filling, this red onion version makes use of a variety of vegetables and cheeses already on hand – a handful of green beans, a few cherry tomatoes just about to become too ripe. They combine beautifully to top a caramelized onion layer. Tucked beneath the vegetables are goat cheese and feta as well as Parmesan, which lends a nutty quality. I love dishes such as this one that change throughout the seasons. Certainly the assorted leftover vegetables in my kitchen could make a salad, but here the beautiful slices are celebrated even more…
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Chamomile Cookies
With hints of floral sweetness, chamomile tea is just as tasty in these delicate cookies as it is made by the cup. The light herbal flavor calls to mind a specialty shop treat, but this recipe comes together beautifully right at home. Simply open the tea bags to measure the dried chamomile and add it to the flour mix while you bake. These are the cookies that taste just like spring to me. Ingredients 2 cups all-purpose flour2 ½ tablespoons dried chamomile from high quality chamomile tea bags½ teaspoon baking powder¼ teaspoon salt12 tablespoons (1 ½ sticks) unsalted butter¾ cup granulated sugar1 egg¾ teaspoon vanilla extract Yields 3 ½ dozen…
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