Spring Crudités with Edamame + Cilantro Hummus

It is my lifelong dream to grow a culinary garden, one that’s brimming with medicinal herbs, leafy greens and those rare varietals that bring you to your knees. I can picture it so vividly, set just off the kitchen, a mere stones throw away from the very table it serves. I imagine it'd be a constant source of inspiration as well as a reminder that what we choose to nurture, grows. 

And while this dream of mine is inspired by my love affair with the colors, textures, fragrances and flavors of raw ingredients, it's also largely inspired by my childhood.  We always had a garden growing up and mom spent much of her time tending to it. And while I didn't appreciate the work then - and I made it known, always lazily unwinding the hose and dragging it dramatically out to water - I do know that somewhere along the way, I developed a connection to the earth.  And it's a connection that's served me well.

This year, I’ve committed to starting slow. Instead of biting off more than I can (literally) chew, I’ll be growing a few herbs and learning how to combat the wild land and woodland creatures that surround us.

And I’m okay with that. Because there’s nothing that I love more than spring at the farmer’s market and a chance to spend time with the humble and hardworking individuals that bring it to life.  

This Spring Crudités platter is really just a chance to show off the best of spring’s fresh vegetables. As the weather continues to warm up, you’re likely to find colorful rainbow radishes, carrots, asparagus and greens, snap peas and fresh herbs. 

And the best part is, you can just buy what looks best to you. Choose an array of colors, textures, shapes and sizes. Wash them well and slice them how you wish. Serve them raw with a dip and hummus and use it as a centerpiece for your next spring gathering. 

I decided to pair this crudités platter with a light and flavorful hummus made with edamame and cilantro. I kept it simple, just adding a few herbs, oil and lemon and my new favorite ingredient, coriander. I kept this recipe free of tahini, because I feel there’s a need for sesame-less hummus recipes for those with allergies or who don’t want to purchase the extra ingredient. 

If you have the time, rinse and peel your cooked or canned chickpeas. In this recipe or another, it will provide a smooth and creamy base and I think you’ll find it rather therapeutic. 

As always, enjoy! 

---

Spring Crudités with Edamame + Cilantro Hummus  

INGREDIENTS

• Assortment of raw vegetables, such as carrots, radishes, asparagus, snap peas, broccoli, cauliflower, etc.
• 1 can chickpeas (garbanzo beans)
• 1 cup shelled, edamame
• 1 big handful cilantro
• 1/4 cup + 1 Tbsp.  olive oil 
• 1/4 - 1/2 cup water 
• 3 Tbsp. lemon juice
• 1 garlic clove
• 1/4 - 1/2 tsp. coriander 
• 1/2 tsp. salt
• 1/4 tsp. pepper

INSTRUCTIONS

1. Prepare the hummus. First, begin by blanching the shelled edamame. Bring a small pot of water to boil, add the edamame and boil for about 2-3 minutes. Drain and immediately run under cold water to stop the cooking process. 
2. Next, add the cooled edamame and all the remaining ingredients to your blender, food processor or blending cup if using an immersion blender (this is my preferred method). Blend until smooth and creamy, then taste. For a thinner, creamier consistency, add a bit more water (or oil). For more flavor, add a pinch or two more salt, pepper or coriander and for a bit more of a "bite" add another clove of garlic or lemon. Then, place the hummus in a bowl and set aside. 
3. To prepare your crudités platter, begin by washing and drying your vegetables. Then, peel, cut and arrange the vegetables to your liking. If you are serving asparagus, green beans or other tough vegetables, consider blanching them first. To blanch, bring a pot of water to boil, add the asparagus (or green beans) and boil for 1-3 minutes until just tender, remove and place into an ice bath or run under cool water to stop the cooking process. 
4. Serve the beautiful, raw vegetables alongside your Edamame Hummus or other dips and enjoy! 

Spring Cookbook Club Selection + Updates!

Hello my fellow cookbook lovers! I am so excited to announce the April/May cookbook selection and give a few updates! 

After talking to a few readers, I’ve decided our cookbook club will “meet” every other month, instead of on a monthly basis. This gives everyone more time to pick up a copy of the book from the library or your favorite bookstore, and more importantly, more time to cook along! 

I’ll be trying new recipes alongside you and posting a few sneak peeks of my favorites on Instagram. Be sure to follow along and leave a comment with the recipes you’ve tried or are excited to try next!

The Feast & Fable Cookbook Club is for you, if you want to: 

1. Try new things! Get out of your cooking routines (or rut) and shake things up a bit! 
2. Celebrate beautiful, inspired cookbooks that change the way you think, eat and cook. 
3. Expand your knowledge in the kitchen. Learn about new ingredients, new techniques and also…have some FUN! 
4. Join the conversation! Tell us about what  you've tried, want to try or are afraid to try! What are you learning or loving? And also, if you’ve got a cookbook you want to recommend, by all means, share away! You can comment here or on Instagram!

Okay, so now that the housekeeping stuff is out of the way, it’s time to announce the April/May selection! 

THE APRIL/MAY COOKBOOK SELECTION IS....

Get ready for some homemade tortillas my friends, because next up, we’re reading Nopalito by Gonzalo Guzmán! 

I mean, just look at some of the book's insanely beautiful photographs taken by Eva Kolenko! Can you say, delicioso!? 

I spotted this cookbook at a foodie conference in New York City this past winter and I was immediately pulled in by its inspired recipes, gorgeous photographs (Eva Kolenko is one of my new fave photographers!) and an introduction that left me saying, "yes, yes, yes!!".  

The recipes are created by Nopalito's head chef, Gonazalo Guzmán, and are inspired by the spirit, roots and flavors of regional Mexican cooking.

I adore Mexican food, but like many of us, I often feel intimidated by chiles and find myself reaching for store-bought tortillas to use in less authentic, Americanized recipes. 

Which is one of the many reasons I'm excited to dive into this book, it teaches readers how to build a Mexican Pantry, how to layer intricate, authentic Mexican flavors and how to make your own Masa and tortillas at home! 

Now let's talk about some of the dishes that have me salivating: Crispy Red Quesadillas with Braised Pork, Toasted Corn with Crema, Ground Chile and Queso Fresco, Chocolate-Cinnamon Paletas, Vegetable Enchiladas with Cilantro Salsa, Pozole Rojo and the list goes on and on and on. 

Sound good to you to? Let’s dive in!

Pick up a copy of the book from your local library or purchase a new copy to add to your collection! 

---

“For too long we have been fed the intimidating notion that the professional chef’s world is distinct and distant from our own. Restaurant food, we’ve been led to believe, requires a knowledge and artistry far beyond what we can achieve in our home kitchens. So we grow to believe we can’t possibly produce those dishes ourselves…This, I’ve noticed, proves especially true with ethnic cuisines. Cooking international cuisine at home still carries an aura of difficulty. There is a lingering myth that foreign food demands more from us as cooks - more from our kitchens, our supplies, our spice cabinets, our schedules - than does continuing to make the foods that are already in our comfort zones.

This is also why I am so honored and excited to help give the world a window into Gonzalo Guzman - a chef with so much nostalgia, passion and love for cooking the food from his Mexican upbringing that he wants to break down whatever walls it takes for you to embrace this cooking, too. ”

— Stacy Adimando

---

All photographs by Eva Kolenko for the Nopalito Cookbook

Mini Key Lime Coconut Cakes

I can hardly believe that around this time last year we were getting ready to move into our very first home! And while it’s been a whirlwind of a year, with a lot of wins and just as many losses, I can say with certainty that homeownership has taught me more about myself than I ever imagined. 

I’ve learned to practice gratitude and patience in the same breath, and most importantly, I’ve learned when and how to confront my husband with bad news. For instance, when a pipe is leaking through the ceiling - call immediately! But if an animal dies in the wall, maybe just wait until he gets home.

Together, we've learned that owning an older home isn't for the faint of heart, but we're stronger and more resilient for it and we'll be mighty grateful when this old gal is fixed up and humming along. 

So what does all this have to do with these lil mini coconut cakes?? Absolutely nothing! Except the fact that this year, we get to spend Easter at home with family (instead of eating pizza on a table made of boxes) and at Mama Bird's house, Easter means coconut cake! 

These here Mini Key Lime Coconut Cakes (AKA Jumbo Cupcakes) are light, fluffy and not overly sweet. They feature just a hint of key lime and coconut and are best served with a big ole dollop of key-lime infused whipped cream. Top them off with a sprinkle of toasted coconut flakes and you have yourself one delish dessert!

I look forward to enjoying these sweet little cakes this weekend with my family and I hope you do as well!

---

Mini Key Lime Coconut Cakes 

* Makes 6 mini cakes (aka large cupcakes) or 10-12 small cupcakes

Recipe Notes: 

1. I used this 6-cup muffin tin to yield these mini cakes
2. If you have trouble finding desiccated coconut (I purchased mine at Sprouts), you may substitute unsweetened shredded coconut. Shredded coconut has a bit more moisture content, but it will work! 
3. You can find coconut extract at most major grocers (Publix, Kroger, etc.) but if you cannot find any, just use an extra 1/4 tsp. of vanilla extract. 

INGREDIENTS

for the cakes:

• 1 stick (1/2 cup) unsalted butter, softened
• 1/3 + 1/2 cups sugar
• 2 large eggs
• 1.5 cups cake flour
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut milk
• zest and juice of 3 key limes (or 1 large lime) 
• 1/2 teaspoon coconut extract
• 1/4 teaspoon pure vanilla extract
• 1/3 cup desiccated coconut
• Large coconut flakes, toasted, for garnish (about 1/2 cup or more as desired)

for the whipped cream

• 1 cup heavy whipping cream
• 1 Tbsp. lime zest 
• 1-2 Tbsp. sugar

INSTRUCTIONS

1. Preheat your oven to 350 degrees F. Then, grease and flour a jumbo 6-cup muffin tin. If you are using paper liners, you can skip that step.  
2. In a medium bowl, whisk together the cake flour, baking powder, desiccated coconut and salt. Set aside. Next, place coconut flakes in a skillet and toast on low heat. Remove once they begin to brown, place in a bowl and set aside. 
3. In the bowl of your stand mixer, or another medium bowl, cream together the softened butter and sugars using the paddle attachment for about 2-3 minutes or until fluffy. 
4. Then, add in one egg at a time, mixing after each egg until just incorporated. Then add in the lime juice, lime zest, vanilla and coconut extracts and mix until just combined. Lastly, add in the coconut milk and stir until just combined. 
5. Next, add the dry ingredients to the wet ingredients and stir together, being mindful not to overstir. 
6. Then, distribute the batter evenly among the muffin cups, to about 2/3 full. Place in the oven and let bake at 350 degrees F., for about 22-26 minutes, checking for doneness around 22 minutes. The mini cakes are fully baked when a toothpick inserted in the middle comes out clean. Once baked, remove and let cool for about 5 minutes in the pan. Then, transfer to a cooling rack to cool completely. 
7. While the mini cakes cool, make the whipped cream. Add the heavy whipping cream, sugar and lime zest to the bowl of your stand mixer and mix on high until stiff peaks form. Tip: Make sure the heavy whipping cream is very cold. You can also place the mixing bowl in the fridge/freezer before mixing to help. 
8. Once the mini cakes have cooled, top with whipped cream using your favorite icing tip or a good ole fashioned dollop. Then, sprinkle with toasted coconut and a slice of lime and serve! 

Spring Farro Salad with Lemon Roasted Asparagus and Salmon

We’re all holding our breath for Spring here in the South, lured by warm days and humbled by cool nights and frost-covered mornings. And while I find myself anxious, eager and ready to shed winter’s clothes and habits, I’m reminded that nature does not hurry, and neither should we. 

Much like the beginning of a new year, I’m declaring this in-between season the perfect time to reflect, to express gratitude and to acknowledge what’s working and let go of what’s not. 

And in return, I’ve become grateful for these last few nights of cozying up and I’ve embraced the challenge of creating recipes that quench our thirst for spring while filling our need for warmth and substance. 

It’s Farro’s perfect time to shine. And if you’re new to the old world grain, then welcome, read on and I hope you’re inspired to incorporate this powerhouse into your recipes. 

Similar in appearance to a wheat berry, farro is more dense than other grains with a chewy texture and mild, nutty taste. It’s a healthy alternative to buckwheat, spelt, barley, quinoa or rice as it’s higher in fiber and packed with protein. Farro is also a great source of iron, B vitamins and magnesium and altogether it will leave you feeling fuller, for longer. 

Perhaps the best part about cooking with farro, is you can cook it just like pasta. Simply place a cup or two into a pot, cover with water and boil for the suggested amount of time. Let the little grains roam free and then drain. It’s so simple! 

This recipe for Spring Farro Salad balances the grain’s denser texture with a bit of lemon zest, fresh spinach and herbs. I like to give it a light, yet creamy consistency with a bit of Greek Yogurt. Greek Yogurt is so good with lemon and herbs and it really shines with a bit of salt and freshly ground pepper. I like to polish it off with chopped radish, roasted asparagus spears and a beautiful piece of wild salmon. 

This is one of my go-to weeknight recipes as it’s quick to make and makes for killer leftovers. As always, I hope you enjoy and thanks for stopping by! 

---

Spring Farro Salad with Lemon Roasted Asparagus and Salmon

INGREDIENTS: 

• 1 cup farro 
• 1 bunch asparagus, ends trimmed
• 2 salmon fillets
• 3 cups spinach
• 2 cloves garlic
• 2 lemons, plus zest of 1 lemon
• 1/4 - 1/3 cup Greek Yogurt 
• 1 bunch dill, (about 1/4 cup of the fronds)
• olive oil
• salt and pepper 

INSTRUCTIONS:

1. Rinse and drain the farro. Then, add the farro to a large pot, cover with water (about 3 cups) and bring to a boil, then reduce heat to medium-low and simmer for about 30 minutes. 
2. While the farro is cooking, prepare the asparagus. Preheat the oven to 400 degrees F. Place the asparagus on a lined baking sheet and toss with a bit of olive oil, salt, pepper and a healthy squeeze of lemon. Then, place the asparagus in the oven to roast for about 15 minutes. 
3. While the asparagus is roasting, prepare the spinach. In a medium pan, heat 2 teaspoons olive oil over medium high heat. Then, add the garlic and cook stirring frequently, about 30 seconds. Lastly, add in the spinach, lemon zest and a pinch each of salt and pepper. Let the spinach wilt, about 2-3 minutes and then remove from the heat. 
4. Once the asparagus is finished roasting, remove from the oven and set aside. Turn the oven temperature up to 425 degrees F. if you plan to roast your salmon in the oven.  
5. Once your farro has finished cooking. Drain and place back into the pot. Add in the greek yogurt, spinach mixture, dill and the juice of half a lemon. Then, add in a drizzle of olive oil and salt and pepper to taste. If you like it extra lemony, add in more lemon juice as desired. Cover and set aside while you prepare the salmon. 
6. You can prepare the salmon on the grill, in a skillet or roast it in the oven on a sheet pan. I usually prefer grilled salmon, but if I’m looking for a crispy outside and flaky inside, I’ll typically get a cast iron skillet nice and hot, add a Tablespoon of oil to the skillet, swirl it around and once it’s hot, I’ll lay my salmon fillets flesh side down. I don’t move or disturb the fillets, and let them develop a nice crust for about 2-3 minutes. Then, I transfer the skillet to an oven preheated at 425 degrees F., and finish cooking the fillets for about 6 minutes. Then, I remove the skillet from the oven and carefully lift the fillets out of the pan. The skin should easily peel off and then you can plate with a bit of lemon juice, pepper and salt. 
7. Once your salmon has finished cooking, it’s time to plate the dish! Add a heap of the creamy farro salad to your plate, top with the roasted asparagus and salmon and garnish with extra sprigs of dill and a lemon wedge on each plate. Enjoy!! 

Deborah Madison's Pinto Bean Soup with Chilies and Mint | February Cookbook Club Recap

In case you’re just jumping in, this month we selected Deborah Madison’s “The New Vegetarian Cooking for Everyone” as our Cookbook of the month and I’m so excited to talk about it with you today! 

For anyone just getting to know Deborah Madison, she is a bit of a vegetable guru. The author of 11 cookbooks on the subject, she’s really mastered the art of creating approachable recipes that help expand your palate and mind.

Every time I open one of her books, I’m always amazed at just how many vegetable varieties, spices and ingredients there are to play with, and I leave eager to find a head of Purple Peacock Broccoli or Kohlrabi. 

And while she gives just a few sentences at the top of each recipe, these words are always incredibly insightful, arming the home-cook with options, alternative cooking methods and a deeper understanding of flavor pairings and ingredients. 

It’s this kind of writing that empowers and inspires us, and I think makes for a timeless cookbook. 

One thing I have to note about both the recipes in this book and Deb (okay if I call her Deb now?) is how she’s managed to evade the internet. Unlike most cookbook authors today, Deb doesn’t really have an updated blog, you won’t find photos of her recipes on Pinterest and her book doesn’t feature a single photograph! 

As a person whose life revolves around creating and absorbing visual stimulation, I find this oddly refreshing. The lack of imagery really forced me to analyze the ingredients and techniques used throughout the book. Instead of just breezing through and finding the tastiest looking images, I found I paid attention more, used my imagination a bit and developed a deeper understanding of the process.

All in all, I’ll definitely continue cooking and seeking inspiration from "The New Vegetarian Cookbook for Everyone" and I’m excited to share a few of the recipes I tried! 

At over 600 pages, it was a bit daunting to pick and choose just a few recipes to try over the last few weeks. But here is a list of some of my favorites with recipes notes: 

1. Braised Collard Greens - delicious! This is a new go-to recipe for me as my current collards recipe is delightful, but very time consuming. It’s quick, flavorful and an easy way to prepare one of my favorite greens. 
2. Frittata with Tomatoes and Feta - incredible! I love the use of marjoram in this dish and found it to be wonderfully flavorful and perfect for serving a crowd. Pair it with a light salad for lunch or dinner or alongside some fruit for breakfast. 
3. Wilted Spinach Salad - My mother makes this recipe all the time and it’s one of my favorites! Packed with flavor, simple to make and more interesting than a raw spinach salad. 
4. Cashew Curry - so many amazingly flavorful ingredients go into this dish, but even still, I wanted more flavor at the end! It seems the addition of creamy coconut milk cooled down the spices a bit, so I would have added a bit more of the spices to begin with. I also found myself wanting to cut back on the amount of cashews, and add a variety of vegetables (and dare I say chicken).

And now for the feature recipe… 

Pinto Bean Soup with Chilies and Mint! 

RECIPE NOTES:

As difficult as it was to pick just one recipe to feature, I thought I’d leave you with a simple soup to celebrate these last few weeks of cooler weather. I also thought a recipe that featured Pinto Beans was appropriate considering Deb hails from New Mexico. 

This recipe is incredibly simple to make and can be embellished in so many ways. To begin, I made this recipe as she suggests, with just water. However, boiling the pinto beans in a stock of sorts or adding a bit of warmed stock at the end could deeply enhance the flavor. I found myself adding a good bit more water after I’d pureed the beans to give it a soupier texture, however, this would work so well as a side of beans to a Mexican meal. 

The addition of Adobo Sauce is essential for that smoky, spicy flavor and I was pleasantly surprised at just how delicious it was served with mint leaves. You can go crazy with the toppings, adding everything from pickled red onion and avocado, to cotija cheese, cilantro and radish. Just be sure to top each bowl of with a little drizzle of that adobo sauce - it really is the star ingredient! 

I hope you enjoyed cooking through this book as much as I did! If you had recipes you tried and want to share, feel free to comment below! 

Xx

---

Deborah Madison's Pinto Bean Soup with Chilies and Mint

INGREDIENTS

• 2 cups pinto beans, soaked for 4 hours or overnight (or use the Quick Boil method below) 
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 teaspoons dried or fresh epazote
• sea salt
• 1 can chipotle chili in adobo sauce

Optional Garnishes: 

• red wine vinegar
• slivered green onions
• diced jalopeno chile
• chopped cilantro
• chopped mint
• chopped radish
• avocado
• Tortilla strips
• sour cream or greek yogurt

INSTRUCTIONS

1. Soak the beans for 4 hours or overnight. Or, use this quick boiling method: rinse the beans, cover with water, bring to a boil for about 5 minutes, remove from the heat, cover and let set for 1 hour.
2. Then, drain the beans, cover them with 8 cups water, and boil for 10 minutes. Add the onion, garlic, oregano, epazote. Lower the heat and simmer, partially covered, until the beans are tender, about 1.5 hours. Season with salt. Remove from the heat, and use an immersion blender to puree the beans (you can puree all of them, or leave a few whole for texture). You can also do this in a blender, then add the beans back to the pot. 
3. Then, thin the soup with water or stock (or milk/cream) and stir in the sauce from the chipotle chili, one teaspoon at a time until you've reached your desired level of spice. You can also puree the chipotle chiles and add those in a teaspoon at a time for a bigger kick. 
4. Stir to combine, taste and add salt and black pepper as needed. I liked to add a few splashes of red wine vinegar as well. Lastly, serve and garnish with your preferred toppings and enjoy!