Soup season might be coming to a close, but before it does – you must try this one. It’s hard for me to pick favorites, but this is definitely one of my favorite soups I’ve made on this here blog thus far. I don’t care what temperature it might be outside, I could eat a bowl of this creamy, smoky corn chowder anytime.
As always, this is creamy without using heavy cream. The trick is to use fresh sweet corn. After you slice off the kernels, use the back of your knife to scrape the juices off the cob. I realize most of you don’t think of spring as the time for fresh corn – but it turns out that it’s actually peak season for Sunshine Sweet Corn. You don’t have to look hard to find it – it’s the kind that’s at your grocery store right now. I like to buy it in the husks because it’s the most fresh.
In addition to the corn, this soup has chopped yukon gold potato, diced red pepper and a can of light coconut milk (although the end result doesn’t have a coconut taste). It’s seasoned with celery salt and smoked paprika for a rich smoky flavor. I blended half the soup, and mixed the blended portion back into the chunky half for the perfect hearty texture. Since corn cooks so quickly, this one is pretty fast and easy to make.
But wait there’s more – you could win a $500 grocery giveaway courtesy of Florida Sunshine Sweet Corn. Click here to enter!
For years, I had a very routine “breakfast” that I would pick up on my way to work: a double tall soy latte at 110 degrees. (I know, I was one of those coffee-orderers). These days, I’ve swapped my beverage breakfast for a real one, my expensive coffee for tea, and my soy milk for almond milk.
Although I now work from home, I still love to get a quick start in the morning. Which is why I’m so excited about this recipe – this latte is SO simple and is made up of ingredients from my spice drawer which makes me wonder how I ever got into the $5-a-day coffee habit to begin with.
If you’ve read this blog for long, you know that Almond Breeze is my go-to almond milk. (We’ve been drinking it for years, long before we were taking pictures of it). This year we’re partnering with them on a series of “Grab & Go” posts. I know so many of you are always looking for recipes to take to work so each month we’re going to feature a simple no-fuss recipe for those of you on the, well, go.
Obviously, you could just buy chai tea in a package, but I think there’s a special flavor that comes from using the whole spices. Plus, this way you can customize your beverage to use your favorites. I used a mix of cinnamon, star anise, cardamom and a knob of fresh ginger. (All spices that are somewhat large because I didn’t want to have to strain it). Let it steep with a plain black tea packet, steaming hot almond milk and there you have it – a simple yet sort of fancy desk drink.
I’ll cut to the chase and just start with “exciting news” part – we’re writing a cookbook! I haven’t been overly secretive about it, but it’s official… 288 pages of never-been-blogged-before vegetable-ey goodness will be out next April! (I know, I know, a whole year away – I promise it’ll be worth the wait). It’s being published by Penguin US and Penguin Canada, the teams behind some of my favorite books including Oh She Glows and What Katie Ate.
We’ve been hard at work for months now and I can’t wait to show you how it’s coming together! I’ll be sharing updates and previews as we go – but I’d also love to hear if there’s a recipe you’ve been dying to see – I’m all ears if you have any special requests :).
Before I get on to the recipe, I just wanted to take a minute and say THANK YOU to all of you who have been reading and cooking along with us week after week, year after year. When I set out to start this blog, I honestly had no expectation of what would come of it. I knew I was passionate about food. I knew I wanted a project to work on with Jack, and I knew if nothing else, my mom would read it. Fast forward 3+ years and I’m just so darn grateful that I get to do what I love every day and share it with all of you.
And now – pasta. I think this is a delicious winter-meets-spring meal. I had these gorgeous garlic scapes and some bright broccolini, but if your spring produce hasn’t sprung yet, broccoli and regular garlic will do the trick. Instead of grated cheese, I made a salty-cheese-ish topping using hemp seeds, sunflower seeds and nutritional yeast. It doesn’t taste just like cheese, but it’s good, good for you, and also husband approved. If those ingredients are not in your pantry, just grate some fresh parmesan or pecorino.
For me, there’s such an overlap between cooking and traveling – I just love navigating new recipes as much as I love exploring new places. I’m in my happy place when I’m getting lost, trying new things and tasting new foods… whether in my kitchen or somewhere around the world.
We’ve had a serious case of wanderlust lately. Jack and I have spent a good amount of time in Europe and Asia, but one place that’s been high on our travel list is New Zealand. By an amazing stroke of coincidence, Air New Zealand approached us to partner up for their Calling all Travelers campaign.
What does that mean? It means you can win a trip to New Zealand by creating your own action-packed-food-&-wine-or-whatever-you-like itinerary. And while we’re all planning our Kiwi adventures (and maybe sampling some New Zealand wine on the flight…), why not be adventurous, start at home, and make an NZ recipe that we’ve never tried before?
Pavlovas were created in honor of the Russian ballerina Anna Pavlova in the 1920’s while she was touring through New Zealand. We had fun recreating this meringue dessert. I had never made one before but I love a new challenge. They’re crispy on the outside and are sort of like a marshmallow in the center. They’re usually topped with whipped cream but I used a lemony version of my go-to coconut cream with berries and fresh mint.
If you’re like us and are looking for a spring getaway, (with comfortable seating of course!), check out some really great travel deals Air New Zealand is offering. Or click over and build a customized vacation itinerary (before March 31st) for a chance to win a trip of your own!
I have a very green, yet not very St. Patrick’s Day-themed recipe today. Maybe next year will be the year that I finally decide to revamp the shamrock shake (why don’t I think of these things earlier?). But for now, I’ve got green-on-green-on-green. Kale, brussels sprouts and avocado…. with some other veggies tossed in for crunch and a pop of color.
The trick to raw kale salads is usually to massage the kale – this time I just chopped the leaves really small, mixed them with shaved brussels sprouts, and tossed it all with a creamy avocado tahini dressing to help wilt the hearty greens. Consider this one your post-St. Paddy’s day detox.