A cross-cultural twist on everyday hummus — roasted garlic, fresh lemon juice, deeply rich yellow miso and earthy bright turmeric powder pureed with tahini + sweet and mild chana dal.
It’s been a steamy couple of days. The longest and hottest of the growing season are yet to come, but I wake up giddy knowing there is soil to turn and a garden to nurture. Even though it’ll be a miracle if anything thrives let alone germinates after last season’s devastation, I’m holding on to tiny glimmers of hope.
“The juice of the grape is the liquid quintessence of concentrated sunbeams.”
– Thomas Love Peacock
To be sure, he’s talking about wine, but the same could be said for the magic that lies within the beautiful seasonal delights on offer from the farmer’s markets or our own backyard gardens.
Turns out that ‘eat the rainbow’ is more than a clever marketing slogan — concentrated sunbeams, indeed.
Garden season has arrived! I love the smell of dirt in the morning…
As it goes every year, I’m shocked to find that early May marks the drawdown of strawberries. Blueberries come on in branch-bending bunches in the nick of time to be sure, but for as long as we can, it’s all about those fresh-picked reds.
With today’s recipe, we give them a savory turn on a #fridaynightpizza that evokes the flavors of spring.