Main Ingredient - Fresh Spinach
Courtesy of Amy Crowell
Courtesy of Claudia Alarcón
Courtesy of Lucinda Hutson
"I love serving this luscious soup in early spring when cilantro flourishes in the garden. Its vivid emerald color offers tribute to the season, especially when garnished with purple pansy flowers or cilantro’s lacy white blossoms. The flavor is fresh and bright, yet not overpowering. It will certainly delight even those who say they don’t like the flavor of cilantro."—Lucinda Hutson
"I love serving this luscious soup in early spring when cilantro flourishes in the garden. Its vivid emerald color offers tribute to the season, especially when garnished with purple pansy flowers or cilantro’s lacy white blossoms. The flavor is fresh and bright, yet not overpowering. It will certainly delight even those who say they don’t like the flavor of cilantro."—Lucinda Hutson
Courtesy of Chef Marcus Antilla
Courtesy of Deb Fleming
DEB FLEMING says she’s on the “flip side of the record”—handling the business aspects for performing artists (several from this party!). To find out what she’s up to, visit her Facebook page at facebook.com/LiveOakMusic.
DEB FLEMING says she’s on the “flip side of the record”—handling the business aspects for performing artists (several from this party!). To find out what she’s up to, visit her Facebook page at facebook.com/LiveOakMusic.
Courtesy of Terry Thompson-Anderson, The Texas Food and Wine Gourmet
This is one of my favorite side dishes, borrowed from Catalonia, where it’s often served in tapas bars. I especially like to serve it with pork or lamb—the hint of sweetness from the raisins harmonizes well with the earthiness of the meat. This is a dish that should be cooked at the very last minute and plated before the spinach is totally wilted.
This is one of my favorite side dishes, borrowed from Catalonia, where it’s often served in tapas bars. I especially like to serve it with pork or lamb—the hint of sweetness from the raisins harmonizes well with the earthiness of the meat. This is a dish that should be cooked at the very last minute and plated before the spinach is totally wilted.
Courtesy of Elizabeth Winslow, Farmhouse Delivery
Courtesy of Amy Crowell
Preparing a side salad of wild greens is easy and fun. It can contain whatever tender and tasty greens you can find and is absolutely gorgeous topped with edible flowers such as spiderwort, dayflower, yellow dandelion petals or Turk’s cap flowers.
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