Confession: I’ve always found potato-leek soup to be a little on the gluey side. So, when I make it at home, I try to add a green element, especially in spring months. Asparagus becomes quite subtle in this soup and pairs well with the anise-y fennel and peppery arugula in the background. Any manner of peas (sweet, sugar snap, snow) could be swapped for the asparagus. Because we are pulverizing much of the fiber in this recipe, I garnish the soup with a few raw asparagus spears as a carb companion.
Of all the various vinaigrettes and dressings in this book, this is probably the one my husband, Joe, and I make the most. It’s Caesar-ish, thanks to garlic and anchovy, while lots of lemon juice makes it bright and bracing. Dijon gives it a bit of creaminess without actual cream or cheese, and it comes together in a mortar and pestle, which gives it a rustic, extra-homemade quality. We’re anchovy enthusiasts, and if I had a soapbox to stand on to profess my zeal for the tiny fish, I would. I know they’re not for everyone, but if you like the savory bite of Caesar dressing, you’ll absolutely love this.
Sweet Onions & Peppers, Fluffy Rice, Yogurt & Arugula
I won’t try to say this is anything like eating pasta cacio e pepe or that it will satisfy your craving for it—because it isn’t, and it won’t. But there is something ethereal about this salad that really speaks to the season. Shaved vegetables are so elegant and fresh. You could also add some raw zucchini noodles in place of cucumber if you wanted to, serve it on top of thin, crispy or grilled chicken cutlets, or you could pile it on top of baked pizza crust (I might add a little burrata if I was doing that).
The first time I took a sip of our new Sunny Little Thing Citrus Wheat Ale I immediately thought about brunch. Sunny Little Thing is easy to drink, has a smooth mouthfeel and is citrusy and bright. It’s a perfect accompaniment to cut the rich, fatty flavors of the hollandaise and sunny side eggs and enhances the smoky flavors of the cold smoked trout. I used it as an ingredient in the hollandaise sauce in place of some of the lemon juice and the bright citrus notes really shine through.
When the idea for this popped into my head, I could almost taste it. It’s such a fine tumble of contrasting flavours and textures, and the sourness comes from the mango or the tamarind: you can never be sure of a mango until you taste it, so hold fire on finishing the dressing until you’ve tried the mango – add a little honey if it is unripe and sour; leave it alone if it is edging towards sweet. This is great with pea shoots in place of rocket [Ed. note: rocket is arugula], coriander rather than mint, a red onion instead of the shallot, and by all means cast pomegranate seeds over the top. Play with it as you like.
For a more assertive, slightly spicy alternative to traditional basil pesto, we first processed almonds (toasted first to enhance their rich flavor) with lots of garlic, anchovies, and a serrano chile until the mixture was finely chopped. Then we processed the mixture in a food processor with peppery arugula, lemon juice, and olive oil until the sauce was smooth.
Portland- and San Francisco–based bartender Kate Bolton has the touch for subtle, delicate drinks that go wonderfully with food. This spin on the gimlet is no exception: shaking shaved fennel and muddled arugula into the drink gives it an anise-and-pepper flavor that’s ideal for serving with seafood or light pasta dishes.
This tasty noodle salad couldn’t be easier to make — the only cooking involved is preparing the noodles. The all-purpose noodle sauce doubles up as a salad dressing and noodle sauce.
A Greek-style burger packed full of flavour. You’ll need to make the minted yoghurt and super-simple cucumber pickle a day ahead, but they’re worth it for this delicious lamb burger.