It’s hard to believe it’s already time for another Good (Food) Reads! This week is cruising by and it’s almost time for Memorial Day Weekend! The unofficial kick-off to summer is always a great weekend to try out new grilling recipes and party foods. What are your foodie plans for the holiday weekend? Perhaps some of this week’s Good (Food) Reads links will inspire you to try something new! So, here we go…
Revel in the Bounty of Spring: An article about one of my favorites, Yottam Ottolenghi. Featuring this gorgeous recipe for Grilled Asparagus with Caper Salsa and a gorgeously rustic Celebration Cake. These would be perfect additions to any Memorial Day party!
Blackened Salmon Burgers with Herbed Cream Cheese. Because I still can’t get over everything on Half Baked Harvest! I can’t wait to try these for a summer BBQ in place of traditional burgers. Wouldn’t they be great with sweet potato fries?
An interesting look at a darker side of the Farm to Table movement. I love the idea of supporting local growers and eating in a more responsible way, but has the food industry taken advantage of people’s excitement over the movement? Food for thought.
Lemon Olive Oil Cookies from A Calculated Whisk. These look so great. I recently picked up a bottle of Blood Orange Olive Oil from The Queen Creek Olive Mill (an Arizona favorite!) and may have to adapt the recipe to use my new treat. Oh, and bonus! The cookies are gluten/grain/dairy free!
General Tso’s Cauliflower. A twist on a total Chinese take out classic, from Pinch of Yum. It’s not exactly what I’d call “healthy” food, but man, does it look good!
Panzanella with Marinated Chickpeas and Chimichurri via How Sweet Eats. You guys, this is SALAD with BREAD. And chimichurri (Lane – another one for you!). Making immediately.
Salt and Vinegar Potato Hash. I can’t even tell you how excited I am to make this dish. Mostly because I have a serious salty-tooth (is that a thing?). Salt and Vinegar anything and I’m in. Especially when it involves carbs.
Finally, this is not at all a foodie thing, but if any of you guys are on Snapchat, you need to follow the Everest No Filter account. It’s amazing. You’re welcome.
Until next week…