The new cookbook Vibrant Food by Kimberley Hasselbrink is, well, vibrant. Full of beautiful photography of beautiful food, Vibrant Food is quite inspirational. The 66 recipes are arranged by season and are a gardener’s (and forager’s) delight.
Hasselbrink has an “obsession with colorful produce” and believes that food should be celebrated. She uses what’s in the garden or available at farmer’s markets to create unique dishes all year round. Items I’m passionate about, like ramps, are included. And there are several recipes that use flowers for everything from salad to dessert.
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Some of the recipes in Vibrant Food include:
- Pasta with Nettle Pesto and Blistered Snap Peas
- Rhubarb Compote with Cacao Nibs
- Summer Berry-Coconut Milk Ice Pops
- Apricot and Chicken Salad with Toasted Cumin Vinaigrette
- Wild Rice Salad with Rainbow Chard and Grapes
- Turkey Burgers with Balsamic Figs
- Twice-Baked Sweet Potatoes
- Cornmeal Pancakes with Kumquat Syrup
While it’s important to me to use real food, I’m a simple cook. With all my heart, I wish I had someone who would cook like this for me. I adore the type of food in this cookbook, and yet I know I’ll only be pulling this out here and there when I need something special. But I’m inspired to do just a little better (there will be nasturtium flowers and leaves in my salad tonight).
By the way, Hassebrink is gluten-free, so for those of you to whom this is important, there are lots of options for you.
Disclaimer: I received this book from Blogging for Books for this review.