themattsmith:

Tonight’s pizza

Caramelized onions with red wine and a little grenadine as a base, homemade duck prosciutto, marinated artichoke hearts, goat cheese, shallots, whole milk mozzarella, parmagiano reggiano , fresh basil.

thanksforsharing:

For the spring recipe file, if you want to squeeze one more in before Memorial Day barbecue fever fully arrives: Green Spring Crepes with Radish Top Cream Cheese and Watercress

kthread:

forestfeast:

Farro, Beets and Beet Greens! Farro is a hearty, chewy grain kind of like wheatberries.  Instead of throwing those beet greens out, chop them finely and add them in- they are kind of like kale. Dress lightly with olive oil, salt and pepper (or any dressing, really) and eat warm or at room temperature. This dish is great for a picnic!

Photos and illustration by Erin Gleeson for The Forest Feast

This women is amazing. Food seems alive. 

courtneylewis:

I cannot get enough rhubarb. I have a huge stack of rhubarb recipes I plan to make my way though all summer long. First up, I Not Without Salt’s recipe for rhubarb cake.

Rhubarb Cake

Ingredients:
2 cups rough chopped rhubarb
1 handful or so of sliced strawberries (totally optional, my little addition)
1 1/2 cups brown sugar
1 stick soft butter
1 egg
1 teaspoon vanilla
1 cup plain whole milk yogurt
3/4 teaspoon kosher salt
1 cup all-purpose flour
1 cup semolina flour
1 teaspoon cinnamon
1 teaspoon baking soda

Directions:

Butter and flour a 8 or 9″ (2″ high) round cake pan and pre-heat your oven to 350 degrees.

In a small bowl add the rhubarb, strawberries and 1/2 cup unpacked brown sugar. Let that sit for 30 minutes.

In a large bowl cream the butter and 1 cup unpacked brown sugar until light. Add the egg and vanilla. Add the strawberry rhubarb mixture and yogurt. Stir well.

In another bowl whisk together the dry ingredients and then add it to the rest of the ingredients stirring well to combine.

Spread in your prepared pan and bake for 50- 60 minutes or until the middle of the cake springs back when lightly pressed. Let cool in the pan for 5 minutes before removing from the pan and cooling completely.

Store well-covered for up to three days.

eatallthethings:

Creamy mashed cauliflower | via Sprout & Pea

(Source: juliajane)

sustainable-sam:

Spicy Lemon Coconut Sauce Recipe

eatallthethings:

creamy marinara sauce kale pasta | via edible perspective

pbs-food:

These mouthwatering shrimp tacos topped with poblano pepper and corn salsa are perfect for outdoor Cinco de Mayo entertaining! Serve these alongside a pitcher of margaritas or some cold beers this Saturday.

 

Grilled Shrimp Tacos with Poblano-Corn Salsa | Fresh Tastes Blog | Jenna Weber

eatallthethings:

crockpot honey sesame chicken | via Table for Two

noraleah:

Salted caramel chocolate chip cookie bars (via canttuchthis)

Intense!