Take a culinary trip to San Francisco
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‘At Greens, our goal is this: Make delicious food with the bounty around us. I hope these recipes inspire you and nourish you. And I hope that as you follow these recipes, you are reminded of the farmers, the land, the seasons, and the people at Greens who make our restaurant the special and timeless place that it is, and hopefully always will be.’ Katie Reicher
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Executive chef of celebrated Greens Restaurant in San Francisco, Katie Reicher is only the fourth chef at the helm of this restaurant whose 45 year history is renowned for its all-female leadership, sustainable locally-sourced ingredients and vegetarian cuisine with global flavors.
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A unique place, as Katie says; ‘[my] very first encounter with Greens pretty much sealed the deal for the rest of my career.’ Having started at Greens in 2015, she was made executive chef in 2020.
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Now we have whetted your appetite for Katie Reicher's debut book we are delighted to announce it is our #ckbkclub Book of The Month for May. We'd love to see you cooking recipes from Seasons of Greens.  Just join us on Facebook at ckbk, and post your photos and comments.
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Pictured above: Gigante Beans With Mint Pesto & Barley from Seasons of Greens by Katie Reicher
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‘My love of baking is only equalled by the love I have for the island where I was born – which made writing this cookbook a very special, and humbling, experience. I feel like I am living my dream, sharing recipes and stories from the islands with you. The Hebrides is a larder like no other, with some of the best whisky, seafood, meat and homegrown produce you’ll ever be lucky enough to enjoy, and I’m hoping whether you are in Brooklyn, Vancouver or Perth, you’ll discover a wee slice of the Hebrides among these pages.’ Coinneach Macleod
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Baker and cookbook author Coinneach Macleod was born and raised on the Isle of Lewis, the most northerly of the Outer Hebrides of Scotland.
As The Hebridean Baker, he inspires his many thousands of followers on TikTok and Instagram with baking, foraging, and his wholesome approach to life in the Scottish Isles.
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Newly added to ckbk, Coinneach’s book The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands is filled with baking know-how, and information about his local suppliers and Scottish ingredients. The recipes are in sections around key ingredients or things Coinneach wants to share with you, such as Oats, or Wee Treats, and are interspersed with his writings on Scottish subjects close to his heart—find musings on Myths & Legends, and a story about Lobsters & Lambs.
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Try his Hebridean Pasty stuffed with hot smoked salmon, or bake a batch of Heather Biscotti to dip into a mug of Gaelic Coffee.
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Reminder—your last chance to enter our photo competition
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To all the budding food photographers out there, we want your pics! Be inspired by recipes on ckbk that currently have no images, and help populate our site with gorgeous, tempting food photography. Our current competition closes on April 30, so don’t delay. To find out more, look here.
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Ingredient focus: edible flowers
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The culinary use of flowers has a long history, and varies enormously between cultures and varieties, from the delicate fragrance-imparting rose, to the robust courgette flower—cooked and served as a vegetable. Many varieties of flowers are edible, but some are toxic, so it is always important to eat only flowers known to be edible, and that are prepared for eating, so not sprayed with anything.
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Fragrant flowers such as roses and violets are a decorative addition, as well as imparting their floral taste—think also of marigold, and of saffron, and orange flower water, each of which impart unique flavor. Crystallised petals of rose and violet take their place in the history of the confectionary kitchen, and both flavors are delicious when subtle and well balanced with fruits and other flavors. The peppery taste and bright orange of nasturtium flowers lift a salad—such as this Nasturtium and Lettuce Salad with Raspberry and Hazelnut Dressing.
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6 of the best energy building recipes
Whether you are fuelling your daily run, gym session, or trek through the forest, or you are psyching up for the London Marathon on April 27, there are times we all need an energy boost. Here are six recipes to help you reach your goals.
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from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life by Stepfanie Romine and Matt Frazier
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from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life by Stepfanie Romine and Matt Frazier
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from Eating Well to Win by Richard Ingraham
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from Eat Bike Cook: Food Stories & Recipes from Female Cyclists by Kitty Pemberton-Platt
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from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life by Matt Frazier and Stepfanie Romine
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from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life by Matt Frazier and Stepfanie Romine
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