(via Lamb Burgers | Weber.com)
The cookbook is almost here! It comes out April 15th! (And for those of you who pre-ordered on Amazon, it should be delivered to you on the 15th).
There are 100 vegetarian recipes, inspired by living in our little cabin in the woods, and the local California produce here. Twenty of the recipes are favorites from the blog (like the 3 above) and then there are 80 new ones! (see some of them, here!) Plus the book is packed with lots of my watercolors and photos of the cabin and cocktail parties on our deck.
Just like the blog, everything is displayed visually like the recipes above, so it’s super easy to cook from. There are lots of upcoming book signings scheduled for the New York and San Francisco areas- see them here! More to come. Feel free to sign up for my newsletter for updates.
And of course, you can order the book HERE.
How to make a soda slurpee with self-freezing soda?
Shake up the soda while it’s still sealed and set it in the freezer for 3 hours and 15 minutes.
Loosen the cap to let some of the pressure escape and turn it upside down. IT BECOMES A SLUSHY.
But you really should watch the tutorial if you don’t want a soda explosion in your freezer.
I’ve been getting lots of green garlic and kale in my CSA box lately, so I thought..why not make tacos?! Green garlic is simply young garlic that has been thinned out of the vegetable beds. It resembles and tastes like scallions, but with a more garlicky flavor. It’s often at the farmers market in spring, but you can use scallions if you can’t find it. I cook it with a bit of kale and serve it with black beans inside of warm corn tortillas. Top with some greek yogurt and hot sauce, and a squeeze of lemon, if you like. I like to serve them with a platter of crispy cucumber spears, drizzled with lemon juice, cayenne and garlic salt. Yum! This recipe (with one can of beans) makes enough for about 6 tacos. Enjoy!