The Real Food Journal
Robin Asbell is your experienced guide to cooking and eating healthfully, sustainably, and deliciously. Her cookbooks, articles and blog are valuable resources for anyone interested in the good life with good food.
On today’s “Monday Night Meals” segment I made a big salad of potatoes, chickpeas, olives, zucchini and more, all bathed in a lively balsamic vinaigrette. As we assembled the salad, I put to rest your concerns that potatoes are “too high-carb” to enjoy.
Go ahead and dig into potato salad, it’s a delightful and wholesome food!
Every Spring, you’ll see asparagus tarts on magazine covers and in the food section of your paper. It’s a classic because asparagus is one of the first vegetables to harvest in the Spring, and because it looks so good in a photo. The curb appeal of a golden, crispy crust filled with gracefully tapering spears is truly off the hook. Most of those tarts will feature a hefty amount of dairy, whether in the form of cheese or creme fraiche. That’s why I wanted to make a purely plant-based asparagus tart for all of you.
Simple is good. Especially when it comes to the freshest vegetables, straight out of the ground. That’s why I snatched up these gorgeous baby carrots at the Farmers Market. Full of sweet carrot flavor, these little gems need no cheffy tricks or ingredients. No, with fresh, fluffy greens, they came with their own sauce.
When radishes are fresh and crisp, it’s time to make salsa! Don’t relegate your radishes to a boring crudite plate or a salad, make them into a peppery, tangy salsa and celebrate Spring.
You’ll love these Asparagus Recipes.
These crunchy, luscious bars are packed with oats and nuts and rhubarb, making them a very respectable snack or light meal. I like to wrap a few in waxed paper to take along when I’m working or on the go.
In this video, I’m making a blue and yellow tea latte, to play with the colors of the Ukranian flag. It’s pretty tasty, too. Blue Butterfly Pea Tea makes a beautiful blue layer, and turmeric-tinted almond milk makes a fluffy foam for the top. Both layers are full of antioxidants and are caffeine free, so you can sip and be calm.
We are all waiting with bated breath for the sunshine, so I thought I’d make a salad that’s like a big burst of sunshine in a bowl. This Shaved Fennel and Orange Salad is a juicy and tangy way to enjoy the citrus of winter as we wait for the first berries and sprouts to come to fruition.
When the weather is warm, I find myself making fresh salsas a few times a week. I’m convinced that you can make a chip-worthy salsa out of most anything, especially fruit. If I’ve got fruit, limes and chilies, I’m good to go. Apples, bananas, berries, and yes, mangoes. Mango salsa is a little more authentic, as mangoes grow in the tropical parts of Latin America and have long been featured in salsas. The juicy, sweet-tart fruit lends itself to being transformed into a myriad of fresh sauces, including this easy Mango Salsa.
eggs at Easter is a tradition, and one that often ends with way too many boiled eggs for you to eat. Don’t let them spoil- watch me make Egg Curry on Toast, Asparagus with Egg Mimosa, and a Provencal Egg Salad in Egg Cups.
I love to eat beans for pure pleasure. Tender beans are bathed in rich olive oil, infused with piney, herbaceous rosemary and sweetly soft garlic. A hint of heat in the pepper flakes and a pop of lemony tartness rounds out the mouth-filling flavors. I promise that you will love it. If you want to make a meal of it, you can always toss it with some pasta, or spoon it onto a toasted Crostini.
Sesame noodles are a classic Chinese restaurant dish, and are a regular in the rotation at my kitchen, too. The flavor of sesame is endlessly appealing, a combination of nuttiness and richness that can swerve to the sweet or the savory for delectable results. In this easy noodle dish, we’ll build umami and depth with a few easy additions-including brewed black tea. As the weather warms, cold meals like Sesame Noodles with Peapods will be perfect for a light meal on the patio.