One of our favorite foodie events is without a doubt the Austin Food & Wine Fest. It’s a smoky grill-tastic weekend complete with big flavors on small plates… celebrity chefs cooking alongside local chefs… and, of course, bottomless glasses of wine. One highlight for us was watching Hugh Acheson’s demo (we just love watching him on Top Chef!)… Surrounded by a pretty meaty food & wine fest, he made fava bean & leek soup and an arugula salad with mint. He charmed the audience talking about the importance of cooking at home, eating seasonally and using good ingredients. He says “life’s too short for crappy olive oil,” and that “no one on their death bed has ever look back and regretted buying good cheese.”
While Cinco de Mayo might be a highly Americanized holiday, here in Austin, we’ll take any excuse we can get to stuff things into tortillas. Here are a few of our favorite taco recipes that you should definitely make for your own veggie fiesta:
Aaaannd to wash it all down, here’s a Jalapeño Margarita recipe:
I love matcha, you love matcha, we all love matcha… if you haven’t tried it yet, here are a few ideas to get you started!
Unlike steeped tea, matcha is made by grinding the entire tea leaf into a powder. Because you consume the whole leaf, it has approximately 10x more nutrients than regular green tea. We, of course, love it because it tastes good.
and some deliciousness from around the web:
Matcha Shortbread Cookies from Two Red Bowls
Mini Green Tea Chocolate No Bake Ice Box Cake from I am a Food Blog
Matcha Waffles from Edible Perspective
Vegan Green Tea Pancakes from Healthy Nibbles and Bits
Matcha Doughnut Glaze from Spoon Fork Bacon
We’re switching things around today – rather than looking at what I’ve made, here’s a peek at what some of you have been making!
From left to right, top to bottom:
Happy Sunday – thanks for all of your sweet comments the other day about our book announcement!
I’ve been hitting the farmers markets pretty hard lately working on spring recipes – something that always grabs my attention while I’m there is chard. Here are a few of my favorite swiss chard recipes, and also a few from around the web that look SO delicious… a few of these are definitely easter brunch worthy:
Rainbow Chard Soup, from Kitchen Konfidence
Garlicky Swiss Chard and Chickpeas, from Foodiecrush
Swiss Chard and Spicy Peanut Sauce Spring Rolls, from Naturally Ella
Rustic Vegetable Chickpea Soup, from Foodess
French Chard Tart, from Gourmande in the Kitchen
Shakshuka with Swiss Chard, from Food & Wine
Mini Polenta Pizzas, from A House in the Hills
Sautéed Swiss Chard with Shiitake Mushrooms, from Simply Recipes
Swiss Chard with Currants and Pine Nuts, from NY Times