In the last few months, I've written several list-style blog posts for UrbanStems. Check out a few of the highlights below:
Spring produce is all about bright flavors — cheery, sweet strawberries, garlicky ramps and scapes, earthy asparagus. In celebration, we’ve been experimenting with all kinds of fresh takes on old standbys, giving them a boost of color and flavor with the bounty spring provides. This strawberry guac is the perfect way to usher in May: it’s at once sweet and spicy, familiar and unexpected.
Avocados are a goldmine of healthy benefits. They’re packed with monounsaturated fat (the good fat!), plus folate, B6, and more potassium than a banana. If you’re the industrious type, you can save the pit and sprout your own avocado tree!
Whether you’re planning a Cinco de Mayo fiesta or switching up your BBQ chips-and-dip game, let the season’s best flavors inspire something a little different!
Springtime Strawberry Guacamole
Adapted from Love and Olive Oil
2 Medium Ripe Avocados
1 Small Red Onion, Diced
1 Jalapeno, Stemmed, Seeded, and Finely Diced
1 Lime, Zested and Juiced
3 Tbsp. Chopped Fresh Cilantro
4 Oz. Ripe Strawberries, Chopped, + Extra for Garnish
Salt, to Taste
- Scoop the flesh out of your avocados into a medium bowl and mash with a fork until chunky.
- Add in the onion, jalapeno, lime zest and juice, cilantro, and strawberries, and stir together until combined. Add salt to taste.
- Serve immediately with a sprinkle of chopped strawberries.
Eggs. They're beautiful, they're uncomplicated, and they're our favorite way to jazz up even the simplest of meals. From the humble scramble to the dazzling Florentine, we've rounded up our favorite recipes and tips to take your egg game from good to egg-ceptional.
These kitchen tools may not be the most beautiful, but what they lack in looks they make up for in practicality and sheer awesomeness.
Vegetable prep is a whole lot easier with Vegetti. This hunk of plastic looks like it would break just by looking at it, but it's actually quite practical for doing exactly what it was made for — making zucchini noodles. Or any kind of noodles from a vegetable that's roughly the same size and shape as a zucchini. Anything slightly larger or slightly smaller just won't work in this strange contraption, but if you've got a summer squash, cucumber, or even a really big carrot, you're in business.
Teeny tiny kumquats were virtually unknown to me until I took a chance late this winter, at the height of citrus season. Not knowing what to do with these little balls of sunshine, I took to the internet, and stumbled upon this delightful scone recipe. After my first batch, I was completely hooked. These scones are toothsome and moist, while still achieving that crumbly quality that makes scones so great.
Paired with a tall cup of coffee and a bright orange glaze, they come together in a flash — perfect for a lazy Sunday morning brunch.
Adapted from Pickles & Honey
1½ Cup All-Purpose Flour
1 Cup Almond Meal Flour
¾ Cup Granulated Sugar
2 Tsp. Baking Powder
½ Tsp. Salt
¼ Cup Solid Coconut Oil
1 Mashed Banana
1 Cup Fresh Kumquats, thinly sliced and seeds removed
3 Tbsp. Non-Dairy Milk (I used unsweetened, plain almond milk)
- Pre-heat your oven to 375 degrees F.
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the coconut oil to your dry ingredients, and using a pastry cutter or your hands, cut in the oil until it forms course crumbles. The oil should be about the size of peas.
- Stir in the banana and sliced kumquats until just combined.
- Add the non-dairy milk, 1 Tbs. at a time, until the dough comes together. You may need a little more or a little less than 3 Tbs. depending on how much juice gets incorporated with the kumquats.
- Shape the dough into a round ball and flatten out into a circle about 1/3-1/2 inch thick. Slice into 8 equal portions. Separate the scones slightly so they don't bake together in the oven.
- Bake for approximately 25 minutes, until golden brown and firm to the touch.
- Allow to cool and drizzle with citrus glaze and a sprinkle of orange zest.
1 Cup Powdered Sugar
2-3 Tbsp. Fresh-Squeezed Orange Juice
1/4 Tsp. Orange Zest
- Add the powdered sugar and zest to a bowl, and stir in the orange juice, one tablespoon at a time until the glaze comes together and it reaches the desired consistency. You may need a little more or less juice.