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Radish, Cherry + Goat Cheese Salad

We went back and forth on what we wanted to do for our fifth wedding anniversary. At one point we had talked about taking a little weekend trip somewhere within driving distance.  As we discussed it further, the more it seemed like the wrong time for us to be going away and that it’d be so much more enjoyable to stay local. That’s when we decided to instead make reservations at Oleana. We’ve been to most of the big dining establishments here, but Oleana was still one that we hadn’t been to. Based on the reaction I got when I mentioned this to my food-loving friends, the fact that we hadn’t dined there was a real shame. Going in, our expectations were exceedingly high and because of that there was a very strong possibility that we’d leave disappointed. “Well, the food was decent, but the service was terrible” or “I can’t believe they would pair that with that! Gross!” Nope. None of that. The service was friendly and attentive and the patio area of the restaurant was the most romantic environment to celebrate an anniversary. The food was all executed beautifully: Buratta and fried eggplant. Octopus shish, Egyptian garlic sauce, sprouted lentils & fresh chickpeas. Spinach falafel, tahini sauce, beet yogurt & cress. Baby farm greens, pistachio freekah, cherries, homemade string cheese. Ok, I’ll stop.

It was a special treat to go out for a few meals this weekend after doing a lot of cooking these last couple of weeks. I’ve been so inspired by all the produce that’s graced the markets. I often just go to the store with no idea what I want (which can sometimes be a dangerous thing). I’ll grab three or four items, developing a dish on the spot. And that’s how this salad came to be. Certainly not traditional, but it works. A bit of a bite from the radish, sweetness from cherries, and a little tang from the goat cheese make this a lunch I plan on coming back to.

Radish, Cherry + Goat Cheese SaladRadish, Cherry + Goat Cheese SaladRadish, Cherry + Goat Cheese SaladRadish, Cherry + Goat Cheese Salad

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  • brandiJune 25, 2014 - 8:26 am

    1. Happy anniversary!!

    2. This salad looks perfect. And I think I have everything at home! It will probably be dinner tonight :)ReplyCancel

  • Liz @ The Lemon BowlJune 25, 2014 - 9:43 am

    I love cooking this time of year too. It’s so easy and so inspiring. Beautiful photographs as always.ReplyCancel

  • TieghanJune 25, 2014 - 11:09 am

    I agree! Cooking this time of year is so awesome. Love the salad and happy anniversary!ReplyCancel

  • naomiJune 25, 2014 - 1:40 pm

    Happy anniversary! Glad your dinner turned out well. As for the salad – delicious. And Im with you if I go to the market without a plan –it’s a dangerous thing, not to mention expensive :)ReplyCancel

  • EileenJune 25, 2014 - 7:19 pm

    Such a beautiful seasonal salad! Now all I have to do is not eat all the cherries before dinnertime… :)ReplyCancel

  • FrancescaJune 26, 2014 - 3:04 am

    I love all the flavor combinations you have here, from radish to red cherry. Oh yea, and happy 5 year anniversary!!ReplyCancel

  • bev @ bevcooksJune 26, 2014 - 1:11 pm

    I can’t even stand how much I LOVETHIS.ReplyCancel

  • Joshua HamptonJune 26, 2014 - 9:51 pm

    Happy anniversary. This salad looks wonderful. Love the colors.ReplyCancel

  • Amanda - A Cookie Named DesireJuly 1, 2014 - 2:36 pm

    This looks great. I usually have trouble eating goat cheese… I mean, I can eat it in some things, but other times, I can’t go near it!

    Happy anniversary!ReplyCancel

Photos from Improper Bostonian Summer Dining Article - A Thought For Food

Summer is most certainly here. No doubt about it. All I’m craving right now are things that don’t involve the stove.

I recently photographed this spread of raw dishes from local restaurants for our alternative magazine, the Improper Bostonian. I wish I could take credit for the beauty of these images, but all of that goes to the talented chefs who prepared them: Will Gilson of Puritan (vegetable crudités), Rachel Klein of Liquid Art House (hamachi), Robert Sisca of Bistro du Midi (lamb tartar), Todd Winer of Pastoral (albacore crudo), Cassie Piuma of Sarma (Tunisian steak tartar), Leo Asaro of Tico (razor clam ceviche).

Click here to read the full article, “Raw Beauty”.

Photos from Improper Bostonian Summer Dining Article - A Thought For Food

Photos from Improper Bostonian Summer Dining Article - A Thought For FoodPhotos from Improper Bostonian Summer Dining Article - A Thought For Food

Photos from Improper Bostonian Summer Dining Article - A Thought For Food

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  • Millie l Add A LittleJune 20, 2014 - 3:35 am

    Such a beautiful selection of photos, seriously all that food looks delicious!

  • NaomiJune 20, 2014 - 8:21 am

    This dishes are incredible looking! Of course they are so beautifully shot as well. Not to mention they look utterly devour-able!ReplyCancel

  • MonetJune 21, 2014 - 12:14 am

    Your outtakes are beautiful. Serious skills in this kitchen…and behind this camera :-)ReplyCancel

  • Alessandra // the foodie teenJune 24, 2014 - 2:22 pm

    Absolutely stunning photography as always! Everything looks delicious!ReplyCancel

  • amberJune 25, 2014 - 8:54 am

    Wow. These are so amazing! I’ve never looked at the Improper Bostonian, but what a beautiful selection of photographs! I love the little details. Such beautiful aesthetic. Thank you for sharing these with us!

    Lovely blog, as well :)ReplyCancel

No fear. That’s what I tell myself as I go in with the spatula to give the pancake a flip. No fear. I don’t know why it makes me so nervous. Is it the possibility that it won’t land gracefully? That it’ll splatter and become misshapen? I have to psych myself up.

You can do it Brian! It’ll be ok! Just go for it!  I take a deep breath. Flip. Minimal splatter. Slightly misshapen. I grab one that’s been cooling on a plate and dunk it in the pot of simmering rhubarb and berries. One bite and I no longer care if they look perfect. They taste perfect. That’s all that matters.

Cornmeal Pancakes + Blueberry-Rhubarb CompoteCornmeal Pancakes + Blueberry-Rhubarb Compote

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  • Millie l add A LittleJune 18, 2014 - 1:59 am

    These look amazing!! I bet they taste great too – blueberry and rhubarb sound amazing together !

  • KathrynJune 18, 2014 - 5:16 am

    Ha, I find making pancakes so ridiculously stressful. It’s the main reason I’m a waffle girl all the way… That said, your pancakes look pretty darn perfect. I love the crunch of the cornmeal against the brightness of the fruits.ReplyCancel

  • Katrina @ Warm Vanilla SugarJune 18, 2014 - 7:01 am

    I really love that compote! Such an awesome recipe!ReplyCancel

  • LeahJune 18, 2014 - 7:55 am

    Beautiful photos!! I have never tried rhubarb but it is looking like I need to! These sound delicious!ReplyCancel

  • Dixya @ Food, Pleasure, and HealthJune 18, 2014 - 9:28 am

    flipping pancakes isnt my thing either..you did an awesome job there. And the compote, i could drizzle it on everything.ReplyCancel

  • Nik@ABrownTableJune 18, 2014 - 10:21 am

    I need more pancakes in my life in general and I rarely make them. Love your work :)ReplyCancel

  • naomiJune 18, 2014 - 1:12 pm

    Pancakes are one of my favorite things to eat, so I absolutely love and adore this recipe. Cornmeal pancakes – yes, please!ReplyCancel

  • Brandon @ Kitchen KonfidenceJune 18, 2014 - 1:13 pm

    Fantastic color on that compote! I’ve never tried blueberries and rhubarb together. Need to give that a go.ReplyCancel

  • sippitysupJune 18, 2014 - 7:39 pm

    They are (indeed) perfect. GREGReplyCancel

  • shanna mallonJune 18, 2014 - 8:20 pm

    They look beautiful to me!ReplyCancel

  • MonetJune 18, 2014 - 11:39 pm

    I never knew you had a pancake flipping fear! I know me (and the rest of your followers) are so very glad you overcame it. These are beautiful. I usually don’t feel particularly inspired when I see a pancake post, but yours made me want to pull out my bowls and skillet. Thank you for sharing them.ReplyCancel

  • cynthiaJune 19, 2014 - 9:54 am

    Oh my gosh, I adore cornmeal pancakes — these look and sound absolutely phenomenal! Blueberries and rhubarb are the perfect combination.ReplyCancel

  • LirenJune 19, 2014 - 10:21 am

    Well, they look perfect to me :) We have pancakes every week, but I have yet to make them with cornmeal. I know this will be a winner, especially with that sauce. Gorgeous.ReplyCancel

  • Yum, We Love . . .June 20, 2014 - 7:10 am

    […] Speaking of breakfast . . . […]ReplyCancel

  • Crushing On - Chez UsJune 21, 2014 - 3:15 am

    […] These pancakes […]ReplyCancel

  • […] cornmeal pancakes with blueberry rhubarb compote. […]ReplyCancel

  • […] Cornmeal Pancakes + Blueberry-Rhubarb Compote :: A Thought for Food ~ Brian’s pancakes are perfectly lovely. […]ReplyCancel

  • Alessandra // the foodie teenJune 22, 2014 - 5:30 am

    What a gorgeous post – beautiful photos! I love rhubarb with anything and everything at the moment, so these sound perfect! I’m always worrying about my pancake shapes as well!ReplyCancel

  • […] I’m hoping that if I close my eyes and wish hard enough these pancakes will […]ReplyCancel

  • JoanneJune 22, 2014 - 10:11 am

    We share very similar pancake fears. I am a terrible flipper! But I guess taste is all that should matter in the end. Unless you’re a food blogger :P

    I think your pancakes are gorgeous though! And that compote. SWOONING.ReplyCancel

  • Food Love - A Cookie Named DesireJune 22, 2014 - 11:07 pm

    […] Cornmeal Pancakes with Blueberry Rhubarb Compote – Is it breakfast yet?? Screw it, This would make a great breakfast for dinner meal! […]ReplyCancel

  • […] as I remembered that I still needed to make a grocery list for the week. Pause. I got to work on these pancakes because thank goodness I had just the right sparse ingredients to re-create them. Mixed the batter […]ReplyCancel

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Poached Apricots with Lavender and MascarponePoached Apricots with Lavender and Mascarpone

In a few weeks, we’ll be starting up with a local food coop and I couldn’t be more excited for it to start up. We had been receiving a weekly box of produce from a farm west of Boston and had quite enjoyed the service. Besides onions and garlic, we really didn’t need to purchase a whole lot in the way of vegetables. Since moving, we had to find another service and we were thrilled when we came across information regarding a produce pickup not far from our house. In addition to the veggies we’ll be getting, we also joined their cheese share. Yes, a cheese share! They do a bread one too, but we decided that might not be the best idea. But cheese… we couldn’t resist.

While we wait for this to start up, I’ve been making frequent trips to our local Whole Foods, which is situated just down the road. A ten minute walk. Yes, it’s dangerous. These trips always result in items that we probably didn’t need… but, gosh, we just had to have them. Like fiddleheads. Or ramps. Or those very expensive mushrooms I couldn’t leave without.

I made a stop there just last week after Kimberley’s fierce debut cookbook, Vibrant Food, came my way. I’ve had the pleasure of following her site, The Year In Food, for quite some time. A couple of years ago, we got to see each other in New York. Snacks were consumed. There was day drinking (I know… shocking). From the moment I saw her beautiful blog… the recipes, the photos, the anecdotes… I knew that it was only a matter of time before there’d be a book. When the announcement was made, it immediately made it on my list of must-have cookbooks. Nothing could have prepared me for this stunning creation. I will hold onto Vibrant Food for years and years.  This is not a book that one goes to for the images alone. I want to make every dish in here and, not only that, it has inspired numerous ideas for future recipes.  That’s something special.

This recipe is my take on her poached apricots, which included rose water instead of the lavender I used. I also included chopped pistachios for texture and because I will put pistachios on top of just about anything because I love the nutty flavor.

So, thanks to Kimberley and the folks at Ten Speed Press, you have a chance to win your own copy of Vibrant Food!

Here’s how to enter the giveaway:

Leave a comment on this post… it can be anything, but I’d love to hear what your favorite spring or summer fruits and veggies are.

Additional entry: Tweet the following and then come back and leave a comment telling us you’ve done so –

Check out these Poached Apricots and a giveaway of Vibrant Food by @theyearinfood over at @myfoodthoughts – http://tinyurl.com/kzlwj4w

Rules: This giveaway will end on Friday, June 13, 2014 at 12:00 PM EST.  I’ll pick 1 winner via random.org and that person will be contacted via e-mail.  Two entries per person (one comment, one tweet) and entrants must have a US/Canadian mailing address (sorry international friends) and provide a valid email address. Best of luck!

Poached Apricots with Lavender and Mascarpone

Vibrant Food - Cookbook Giveaway

Vibrant Food - Cookbook Giveaway

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  • Katrina @ Warm Vanilla SugarJune 4, 2014 - 6:18 am

    This is so dang pretty!!! Holy yum!ReplyCancel

  • Sherrie | With Food + LoveJune 4, 2014 - 8:13 am

    Kimberly’s blog is quite possibly one of my all-time favorite food blog on the interwebs. I hear her book is absolutely divine, how lucky you are to get a copy!! On and these poached apricots sound amazing!!ReplyCancel

  • LirenJune 4, 2014 - 9:13 am

    Hold on, did you say a cheese share? I’m actually going to see if I can find out here. There must be one, I’m sure.

    Ah, Vibrant looks like a gorgeous book, but that is no surprise of course. These poached apricots look so delicate and lovely, and I love how it doesn’t hide the natural sweetness of the fruit. There is a special farmer here who produces the most heavenly apricots and I’m eagerly awaiting their harvest in a couple of weeks. I will have to try this!ReplyCancel

  • ChristinaJune 4, 2014 - 9:21 am

    This cookbook looks beautiful! My favorite spring food is asparagus. We had grilled asparagus and salmon with basil/pistachio pesto for dinner and it was the perfect meal for a spring night.ReplyCancel

  • ChristinaJune 4, 2014 - 9:25 am

    Tweeted about the fab giveaway!ReplyCancel

  • NaomiJune 4, 2014 - 9:41 am

    I love her food and photography! I need this book-bad.ReplyCancel

  • JacquelineJune 4, 2014 - 10:13 am

    This sounds and looks delicious! Just chopped apricots for my yogurt. But first we mail,post, and plank!ReplyCancel

  • Stacey | Kitchen SerendipityJune 4, 2014 - 10:25 am

    OMG I must have this book! Great that you found another service for fruits and veggies….but a cheese share?!? That’s awesome. Favorite spring veggies and fruits are artichokes and Meyer lemons.ReplyCancel

  • Stacey | Kitchen SerendipityJune 4, 2014 - 10:27 am

    Tweeted about your giveaway!ReplyCancel

  • Shanna @ pineapple and coconutJune 4, 2014 - 10:30 am

    What a gorgeous recipe!! I love that you added pistachios – we are pistachios fiends in this house. My 3 year old would eat them all day if I let her. And I love stone fruits – best part of summer is all the peaches, cherries, apricots, white nectarines are my absolute fave!! Yay summer fruit!!!ReplyCancel

  • WhitneyJune 4, 2014 - 11:46 am

    Growing up near farm country in Ventura, summer was always for the flats of fresh-picked strawberries from the local farmstand, eaten stem and all and for the bags of soft-ripened apricots that ran down your hands when we bit into them on the long ride to the camp ground.

    I’m even more excited for my CSA’s first pickup today and so glad I went for the fruit share. Yum!ReplyCancel

  • IleanaJune 4, 2014 - 11:51 am

    Love her blog! And these apricots look gorgeous and delicious. This summer I’m looking forward to cherries, peaches, and apricots!ReplyCancel

  • KristenJune 4, 2014 - 12:36 pm

    I’ve followed Kimberley’s blog for a few years now, and I’m always inspired by her dishes. Whenever I’m in a cooking rut I venture over to her site for inspiration. There has never been a recipe that I’ve tried and didn’t love. Kimberley is also really kind and helpful and has responded to many of my comments and emails.

    Right now I’m looking forward to Ontario strawberries appearing in the market. First thing I’ll make? Kimberley’s baked almond pancake with strawberries and citrus. :)

    I’ve retweeted this link. Not because I’m looking for another chance at winning (I’m going to buy the book regardless), but because more people need to see her work.ReplyCancel

  • EileenJune 4, 2014 - 1:13 pm

    These apricots sound delightful! I bet they would make an amazing & decadent breakfast. :) Picking out my favorite vegetables is really hard! I am going to go with the classic green bean for now. Thanks for the giveaway opportunity!ReplyCancel

  • SaraJune 4, 2014 - 1:50 pm

    Like you I am waiting for my Boston-area CSA to get going–and strawberries. This recipe looks great, though I am equally happy eating apricots fresh. Thanks for the giveaway!ReplyCancel

  • SarahJune 4, 2014 - 1:55 pm

    I am so anxious for cherries and apricots. Until they’re available in my area, I’m enjoying many radishes and the first of the garlic scapes and strawberries.ReplyCancel

  • The Chardonnay KitchenJune 4, 2014 - 2:32 pm

    I LOVE stone fruits, but I have a stone fruit allergy (to the pollen that’s in their flowers, essentially). If they’re cooked, I’m good to go – this recipe looks wonderful!ReplyCancel

  • HollyJune 4, 2014 - 3:20 pm

    Excited for stone fruit and would love to check out this book! Thanks for the recommendation!ReplyCancel

  • Whitney Wish JohnsonJune 4, 2014 - 3:46 pm

    Growing up near farm country in Ventura, summer was always for the flats of fresh-picked strawberries from the local farmstand, eaten stem and all and for the bags of soft-ripened apricots that ran down your hands when we bit into them on the long ride to the camp ground.

    I’m even more excited for my CSA’s first pickup today and so glad I went for the fruit share. Yum!ReplyCancel

  • cook.can.readJune 4, 2014 - 4:41 pm

    I am so anxious for cherries and apricots. Until they’re available in my area, I’m enjoying many radishes and the first of the garlic scapes and strawberries.ReplyCancel

  • Lisa AlbaJune 4, 2014 - 4:47 pm

    Cherries and plums! My trees are loaded! Hopefully the crows won’t eat all of them before they ripen up, I need to replenish my jams stash!ReplyCancel

  • Nona WeatherbyJune 4, 2014 - 5:58 pm

    After a wet winter colorful fruit is sheer delightReplyCancel

  • Lisa D.June 4, 2014 - 9:26 pm

    This recipe sounds amazing…I can’t wait to try it. I know summer’s around the corner when sweet, plump cherries & corn are in season.ReplyCancel

  • Aimee @ Simple BitesJune 4, 2014 - 9:53 pm

    So pretty Brian!
    Right now we’re eating cucumbers from the garden and they are really sweet, but I have to admit, I’m holding out for fresh sweet peas. My favourite!ReplyCancel

  • MadelineJune 4, 2014 - 10:42 pm

    I’ve always been a lover of mangoes and white nectarines!ReplyCancel

  • Kat A.June 4, 2014 - 10:50 pm

    These look apricots look amaaaaazing! My favorite summer fruits are mangoes and watermelons. I blend and freeze em into popsicles!ReplyCancel

  • Kat A.June 4, 2014 - 10:52 pm

    Tweeted about this! @kattywattyyReplyCancel

  • Sini | my blue&white kitchenJune 5, 2014 - 5:54 am

    I can’t wait to make these poached apricots. They look absolutely gorgeous, Brian! And I most certainly can’t wait to get Kimberley’s amazing looking book. Her site is full of inspiration: recipes, photography, writing. All of it, really. Vibrant Food is one of the most anticipated cookbooks of 2014!ReplyCancel

  • Christine EnriquezJune 5, 2014 - 7:50 am

    This looks like a real treat :) I love lavender! Asparagus and strawberries are my favorite spring/summer foods.ReplyCancel

  • Christine EnriquezJune 5, 2014 - 8:00 am

    I have tweeted about this recipe and giveaway!ReplyCancel

  • ChristinaJune 5, 2014 - 9:08 am

    I LOVE picking fresh raspberries from my Opa’s garden in the summer! Actually any fruit or veggie straight out of the garden is pure deliciousness.ReplyCancel

  • ChristinaJune 5, 2014 - 9:12 am

    I’ve tweeted about this too!ReplyCancel

  • AngelJune 5, 2014 - 11:29 am

    This looks incredible!

    My favorite summer fruits are mangoes and rainier cherries!ReplyCancel

  • KarenJune 5, 2014 - 11:33 am

    My cherry tree is loaded with green cherries right now!
    Thanks for the chance to win the cookbook!ReplyCancel

  • Mimi RippeeJune 5, 2014 - 4:36 pm

    Oh my god these are beautiful!!!ReplyCancel

  • Kelly in ChicagoJune 5, 2014 - 6:17 pm

    This book seems right up my alley! :)ReplyCancel

  • Sarah H.P.June 5, 2014 - 8:51 pm

    I love rhubarb, strawberries, asparagus, tomatoes, melons, and peaches! I could go on forever!ReplyCancel

  • MichelleJune 5, 2014 - 9:36 pm

    I love fresh berries, so simple and delicious!ReplyCancel

  • MichelleJune 5, 2014 - 9:37 pm

    I’ve also tweeted about this from @Fiare!ReplyCancel

  • BekaJune 5, 2014 - 9:46 pm

    I’m not sure if its Brussels sprout season yet but I love them roasted or whit olive oil and garlic. What other recipes would you suggest? Hopefully there’s some good inspiration in your book that I’d love to win ;)ReplyCancel

  • Jen @ My Kitchen AddictionJune 5, 2014 - 10:14 pm

    Yum! I’ve never been a huge fan of apricots (too many apricot filled cookies with chewy, gooey apricots in them as a kid), but this looks like a lovely way to prepare them. I’ll eat just about anything with a nice dollop of mascarpone on top. :)

    This time of year, I find myself waiting (not so) patiently for the arrival of garlic scapes at the farmer’s market. I can’t get enough of them.ReplyCancel

  • Brandi YoungJune 5, 2014 - 10:25 pm

    wow this is such a simple, beautiful recipe! Thank you for helping spread joy through thoughtful, wholesome food. ReplyCancel

  • GabrielleJune 5, 2014 - 11:42 pm

    CHERRIES. Every summer I gorge myself on cherries and inevitably end up with many stomachaches…but it’s so worth it. Excited to have recently found your blog! A lot of our produce here in Oregon tracks with your seasons back east, so I’m looking forward to using your recipes for inspiration.ReplyCancel

  • MonetJune 5, 2014 - 11:59 pm

    A lovely giveaway Brian. Her blog is beautiful and I’m sure her book is as well! My favorite spring/summer fruit is certainly berries but I’m beginning to fall in love with apricots as well!ReplyCancel

  • Shabby AddyJune 6, 2014 - 3:37 am

    This looks amazing! In summer I just can’t get enough of home grown tomatoes! ReplyCancel

  • LorettaJune 6, 2014 - 8:19 am

    I love all the stone fruits and berries!ReplyCancel

  • I love the scent of lavender!ReplyCancel

  • Marcia MillerJune 7, 2014 - 10:49 am

    Spring in Oakland means Yellow Peaches! I love a juicy yellow peach with a latte – amazing together. I also love field green salad dressed with lanvender balsamic, and topped with sliced yellow peaches and toasted hazelnuts. So these poached apricots are right up my alley.ReplyCancel

  • CalliJune 7, 2014 - 9:37 pm

    strawberries are just too delicious, watermelon too!ReplyCancel

  • jessicaJune 8, 2014 - 12:10 am

    I love roasted peaches!ReplyCancel

  • FrancescaJune 8, 2014 - 10:58 am

    This looks wonderfully fragrant and fresh!
    Like the perfect picnic food.ReplyCancel

  • Arthur in the Garden!June 8, 2014 - 11:07 am
  • Abbie @ Needs SaltJune 8, 2014 - 6:57 pm

    These apricots look to perfect. I love the idea of colorful, vibrant food. That’s the way it should always be. Fruits are amazing.
    Pinning this! Delicious photos.ReplyCancel

  • AbbyJune 8, 2014 - 8:45 pm

    I’m fresh corn obsessed. Like OB-SESSED. But sweet peaches and strawberries are also favorites.ReplyCancel

  • Jamie LockardJune 8, 2014 - 11:00 pm

    Love, love, love cherries…remind me of my Grandma and her awesome pie. Also really happy to see fresh corn!ReplyCancel

  • MelodyJune 9, 2014 - 11:33 am

    Peaches, peaches, peaches. This summer we are grilling them to put in cocktails, but most of the time they get eaten before they make it to the grill. Also, ground cherries!ReplyCancel

  • BethanyJune 9, 2014 - 12:38 pm

    I’m always looking forward to fruits and veggies in the summer – tomatoes are by far my favorite. I can make so many things if I have fresh tomatoes.ReplyCancel

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  • Brandon @ Kitchen KonfidenceJune 9, 2014 - 5:04 pm

    I’d love to win this book! Looks so pretty. Apricots are one of my favorite summer fruits. I also like nectarines, zucchini blossoms and tomatoes :)ReplyCancel

  • Christy SpurlockJune 9, 2014 - 8:44 pm

    I love fresh “yellow” tomatoes.ReplyCancel

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  • KateJune 10, 2014 - 5:57 pm

    Such gorgeous photos, Brian! I, too, am utterly obsessed with Kimberley’s book. So inspiring. I want to day drink with both of you!ReplyCancel

  • JenJune 10, 2014 - 6:33 pm

    Lavender! I’d really like to try your recipe. Thanks for sharing! As for my favorite spring fruit, I like rhubarb, especially in my morning smoothies.ReplyCancel

  • Lauren GravesJune 11, 2014 - 1:34 am

    The timing here is perfect! I have a bunch of apricots that were waiting for a purpose. Beautiful photos and book from what I can see!ReplyCancel

  • Jess NielsenJune 11, 2014 - 2:27 pm

    Both the apricots and the cookbook look fantastic!! I’m looking forward to fresh green beans and tomatoes!ReplyCancel

  • CrystleJune 11, 2014 - 3:43 pm

    I’m going to go with a classic; strawberries are my favorite summer fruit!ReplyCancel

  • Leah DavisJune 12, 2014 - 8:30 am

    I love peaches – they are my absolute favorite. When they are at their sweetest and juiciest here in the south in the middle of the summer – it is the best!!ReplyCancel

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Lemon and Garlic Roasted ArtichokesLemon and Garlic Roasted ArtichokesLemon and Garlic Roasted ArtichokesLemon and Garlic Roasted Artichokes

For most of my youth (and well into adulthood), I believed that the best part of eating artichokes was the melted butter that accompanied them.  This was the sole reason I’d endure the tedious process of scraping away at each leaf. That, along with the knowledge I’d be treated to a tender heart I could dunk in the remaining butter, kept me going. Since one can’t indulge in such decadence all the time, I have grown to appreciate a new condiment: a combination of Greek yogurt, Dijon mustard, and fresh dill. Sound boring compared to melted butter? Well, it’s definitely not as rich, but it is creamy and the mustard gives it a little kick, which definitely adds to the experience.

Until now, I’d been steaming my artichokes. This, I’ve learned, is not the most exciting way to prepare them. After recently trying my hand at roasting them with olive oil, lemon, and some garlic cloves, I’m now a convert to this method. In fact, a dipping sauce becomes less essential since the flesh has already been infused with these flavors and is seasoned with salt. I’m not saying you shouldn’t include the yogurt-mustard sauce or lemon butter, but if you don’t feel like mixing it up, there’s enough going on with these roasted ‘chokes that you probably won’t miss it.

Lemon and Garlic Roasted Artichokes

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  • Lauren at Keep It SweetMay 27, 2014 - 8:01 am

    I love artichokes but can never make them as good as in a restaurant – definitely giving this recipe at try. The roasting with garlic sounds so good! And I used to dip my leaves in italian dressing, this sounds so much better!ReplyCancel

  • TieghanMay 27, 2014 - 8:38 am

    I am a huge artichoke fan and while I love dipping them in butter, these sounds just as amazing!ReplyCancel

  • JoanneMay 27, 2014 - 9:16 am

    I’ve never had good luck with steaming my ‘chokes. But roasting…now that sounds quite promising. As does that dipping sauce!!ReplyCancel

  • JenniMay 27, 2014 - 11:45 am

    What a great method! Roasting just intensifies flavors, and I love the punch that lemon and garlic bring to the dish–I can almost taste it!ReplyCancel

  • naomiMay 27, 2014 - 12:32 pm

    Call me awful, but I still just want to get right to the heart. And the sauce–way better than just butter.ReplyCancel

  • Liz @ The Lemon BowlMay 27, 2014 - 3:25 pm

    This is a complete game changer for me.ReplyCancel

  • Brandon @ Kitchen KonfidenceMay 27, 2014 - 6:49 pm

    Artichokes are a thing of beauty, aren’t they? I just love the colors. Growing up, my grandmother would make artichokes stuffed with seasoned breadcrumbs. I thought they were nasty at first, but then I really grew to love them. I also enjoyed the social aspect of eating an artichoke. Sitting around with family, savoring each leaf one-at-a-time. There’s really no rushing it!

    I haven’t made artichokes in a long time. I need to get back on that. Perhaps host an artichoke party ;) Another beautiful recipe Brian!ReplyCancel

  • Aren’t most foods better roasted? These look perfectly golden and delicious to me!ReplyCancel

  • ShainaMay 27, 2014 - 8:05 pm

    Artichokes are one of my favorite springtime treats. I like tossing them on the grill because it’s such a different side for pairing with barbecue. These look perfectly roasted, Brian, and that sauce. Oh the sauce.ReplyCancel

  • Brenda @ a farmgirl's dabblesMay 27, 2014 - 10:13 pm

    Of course the buttery method sounds awesome to me, but this dip is none too shabby, either. These artichokes look perfectly gorgeous.ReplyCancel

  • Sylvie | Gourmande in the KitchenMay 28, 2014 - 5:21 am

    Perfect timing, I’ve got some artichokes I need to put to good use!ReplyCancel

  • Joshua HamptonMay 28, 2014 - 8:45 am

    Roasting artichokes – what an awesome idea. And the sauce does look more interesting than melted butter.ReplyCancel

  • my only experience with artichoke is with the spinach dip…im tempted to roast them now. beautiful pictures as always,ReplyCancel

  • Gorgeous photos! I’ve never tried roasting fresh artichokes but they sound amazing!ReplyCancel

  • Jen @ My Kitchen AddictionMay 29, 2014 - 3:19 pm

    I am quite ashamed to say that I have never made artichokes at home. I love them and eat them at restaurants, but always shy away from them in my kitchen. After looking at your photos on Facebook and now reading your blog post, I feel as though I have no excuse not to give them a try. Plus, I’m loving the sound of that sauce.ReplyCancel

  • […] DREAM artichoke recipe. Also no […]ReplyCancel

  • francescaMay 30, 2014 - 4:17 am

    Oh I love anything with garlic and artichoke – I’ve been known to eat them baked with butter and dipped in lemon… These looks lovely.ReplyCancel

  • Millie l Add A LittleMay 30, 2014 - 7:52 am

    Yum looks gorgeous and so delicious! I feel like a fancy french lady when eating artichokes ha!

  • Tracy | Pale YellowMay 31, 2014 - 8:24 am

    Fresh artichokes intimidate me, so I always use canned or frozen. This recipe looks fantastic and one I can really get behind! So pumped to pick up some fresh artichokes!ReplyCancel

  • MonetMay 31, 2014 - 11:53 pm

    I buy an artichoke a week during the spring and early summer but I’ve never tried them like this before. Clearly, I’ve been missing something very special! Can’t wait to try Brian!ReplyCancel

  • DeniseJune 2, 2014 - 9:20 pm

    I have to agree with you, I use to love an artichoke for the melted butter or the mayo. Okay, I admit it, I am a mayo lover! I started roasting pretty much all veggies a few years ago, artichokes included and haven’t looked back. Love them on the grill too!ReplyCancel

  • ATasteOfMadnessJune 2, 2014 - 11:14 pm

    Why have I never bought artichokes before?? This looks SO good!!ReplyCancel

  • Karin StienemeierJune 6, 2014 - 9:16 am

    this sounds fabulous!ReplyCancel

  • Noël MatchettFebruary 18, 2015 - 5:51 pm

    trying this right now!!!ReplyCancel

  • Nila SparlingMarch 4, 2015 - 9:12 pm

    Going to go get an artichoke to try this out; sounds great!ReplyCancel

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  • Rajni NavaniApril 12, 2015 - 12:20 am

    I love artichokes in garlic n lemon. I will try this next week.ReplyCancel