I love the transition from Spring to Summer. The city's farmers' markets have been in full bloom for quite some time and are beginning to billow with fruit and berries. These six recipes celebrate that produce, such as buttery avocados for the best darn guacamole ever, roasted beets that make a surprisingly good pizza topping, and red raspberries that can dress up almost any dessert.
Raspberry season is right around the corner. But when you think of dessert, probably one of the last things you think of is black beans. This gluten-free recipe will be the exception. It's light, almost souffle-like, and the raspberry sauce will have you going back for 3rds (2nds are a given!). This raspberry sauce is at home on brownies as it is on fresh ricotta pancakes.
For me, nothing is more Californian than Mexican food. I know that sounds odd but anytime i travel outside the state, it is the first thing I miss (after my cat). And with Cinco de Mayo this month, I was definitely craving more than my usual share of avocados!
I made this pizza for the first time at my bi-weekly Supper Club. My guests are guinea pigs for much of my culinary voodoo, like the black bean brownies above. While our pizza night included such standards as pizza margherita, mushroom and olive, etc., this one was a surprise hit! Since then, I have featured this pizza many times as a main course, often to friends fighting over the last piece.
This ciabatta recipe is rather simple and you'll be lucky if there is any left for sammiches once you take it out of the oven--it is that good! While I chose an Italian standard, feel free to mix it up: pear and basil, a portabella mushroom duxelle or just fresh ricotta with sage honey.
This recipe was dedicated to the Equinox! This soup--almost a chowder--is so very comfy if you find yourself with a cold Spring day. And if you happen to find yourself with a warm one, consider this chilled asparagus soup as a pleasant plan B.
It's really asparagus season that fueled this recipe. It's finally here! But don't be afraid to experiment further. How about a smoked Gouda sauce instead of Gruyere? Or topping it with some arugula? There are lots of possibilities for adding your own personality to this recipe.
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