The first time I went to Tunisia when I was 19 years old, I remember watching my host mom in amazement as she nonchalantly plopped some green peppers, tomatoes, an onion, and a few cloves of garlic right on her stovetop burner. I had never seen anyone cook food directly on a burner like that before. As the vegetable skins began to sizzle and char, they released an intoxicating aroma into the house and before I had even tasted it, I was already smitten with this dish.
I’m so excited to share this post with you because this one’s a special collaboration with a fellow gardener and food blogger: the talented Sofia of From The Land We Live On. I’ve been admiring Sofia’s gorgeous food and gardening photography for quite sometime and I had the idea at the back of my mind that it would be fun to feature her in one of my videos. I was so thrilled when she agreed to join forces on this one! We spent a delightful day together: she made decadent mint and chocolate ice cream with freshly harvested mint from her garden (with the help of a very keen little helper as you’ll notice in the video!) and I filmed the whole wonderful adventure.
My brilliant friend Katie brought these coconut chocolate bars to a party a couple months ago and they disappeared in seconds, thanks to urgent whisperings traveling from room to room and ear to ear about the incredible bars someone had just put down on the kitchen counter.
This is one of the most delicious ways I know to eat carrots. Many people don’t know that carrot tops are edible. I didn’t either until fairly recently. But they have a lovely fresh carrot aroma that doesn’t really compare to anything else. (If I could bottle up that perfume, I would spray it on myself everyday!) It seems only right to serve carrot top pesto slathered on top of the beloved root it sprung out of.
I have a little obsession with edible flowers (you may have noticed). I like marmalade made with dandelions, and semifreddos peppered with rose petals, daylilies turned into fritters, and then there’s lilacs. Sumptuous, intoxicating lilacs.
Cookie cravings are demanding. They have a way of urgently commanding your immediate attention. These cookies are good for those emergency moments, when there’s no time for fuss or lengthy ingredient lists. This is probably the easiest cookie recipe anyone could ever make: 3 ingredients, 1 bowl, 1 fork, 3 minutes to make the dough, 10 minutes to cook, and voila, you’ve got a high protein, low-sugar cookie that is mighty fine. They’re also great for the gluten-free friends out there.
Here’s one for the tahini lovers! And if you’re not a tahini fanatic, don’t worry, the flavors in this velvety pie meld into something kind of indescribable. On first bite, this pie has been known to fool people into thinking it’s a peanut butter cream pie. But then the tastebuds realize it’s something else. And if you don’t tell, your guests will be guessing for quite a while. That’s my kind of dessert. A dessert with complexity and mystery! And a rich dessert, involving lots of cream. (Though if you’re not a fan of cream don’t worry, you can substitute avocado for a totally vegan version, the recipe for that one is over on my blog.