Kick-Off Summer with a Vibrant Giveaway
|Photography credit: Kimberley Hasselbrink © 2014
“I love the wonderful clarity and focus of this book: simple, vividly photographed dishes that highlight the unique flavors, colors and textures of every season.”
– Alice Waters, author of The Art of Simple Foods
Summer is finally here; the temperature has been rising, excitement has been building, and our mouths have been watering in anticipation of all of the beautiful summer produce that is coming our way. Bright juicy peaches, vibrant strawberries, deep red plums, multi-hued heirloom tomatoes, vivid green peppers, a rainbow of summer squash… the list goes on and on. Since many of us eat with our eyes, there is something intuitive about adding the vibrant color and hues of summer to our dinner plate that takes our exploration of food to another level.
San Francisco-based Kimberly Hasselbrink, food photographer and creator of the acclaimed The Year in Food blog, would probably agree. Hasselbrink brings us on a colorful journey with her cookbook Vibrant Food. She begins with a single ingredient at the peak of freshness and much like an artist, allows color to be her guide. Each recipe pays artful tribute to the season’s magnificent bounty.
Organized by season, the 60-plus recipes, ranging from delicious dinners like Green Rice Salad with Nectarines and Corn to fun summer treats like Summer Berry-Coconut Milk Ice Pops – are broken down by type of seasonal ingredient. This cookbook contains sensible recipes for the home cook, while still inspiring readers to seek out food in new and creative ways.
We are just kicking off the summer season and I’m guessing that a colorful recipe book that highlights the season’s most appetizing line-up might inspire you.
HERE’S HOW TO ENTER
(Contest Now Closed)
To win a copy of Vibrant Food, simply leave a comment below answering this question by Tuesday, July 10, 2018 (one entry per person please).
What is your favorite vibrant summer ingredient and why?
We’ve chosen a winner – Jessie M. who answered our question with:
Peaches!! They are the epitome of summer and go great in sweet and savory dishes.
Congratulations Jessie and thank you to everyone who participated! .
No purchase required. Limit one entry per person, please. Entries will close on Tuesday, July 10, 2018 at 8:00am. Winners are chose by Random Number Generator and announced on our blog on Tuesday, July 10, 2018.
Green Rice Salad with Nectarines and Corn
This just might be the most refreshing salad I’ve ever eaten. Green rice is a great starting point for a big, summery grain salad. The sweetness of the corn and nectarine plays well off the cool, green herbal notes and the heat of the rice, rich with cilantro, jalapeno, and green onion. Cheese, as always, makes it even better.
3/4 cup brown basmati rice
1 1/4 cups water, plus 1 to 2 tablespoons more for sauce
1/2 cup coarsely chopped fresh cilantro
1/4 cup loosely packed fresh flat-leaf parsley leaves
1 small jalepeno, seeded and chopped
Zest and juice of 1 small lime
1 tablespoon extra-virgin olive oil
Fine sea salt
2 small ears fresh corn, husks and silk removed
Extra-virgin olive oil
Fine sea salt
2 tablespoons fresh flat-leaf parsley leaves, plus more for garnish
1/4 cup loosely packed fresh cilantro leaves, plus more for garnish
2 medium-ripe nectarines, pitted and thinly sliced lengthwise
1/2 cup crumbled queso fresco
In a saucepan, combine the rice and water, cover, and bring to a boil. Lower the heat and simmer, covered, until the liquid has been absorbed and the rice is tender, about 30 minutes. Let the rice stand for a few minutes, then fluff. Set aside to cool to room temperature.
Preheat the broiler.
To grill the corn, lightly oil both ears of corn and place in a small baking dish. Broil about 6 inches from the heat source, turning every few minutes, until golden and blacked in spots, 10 to 15 minutes. Transfer to a plate and set aside until cool enough to handle. Using a large, sharp knife, cup the kernels from the cob to yield about 1 cup. If you have more than this amount, save it for another use. Transfer the kernels to a bowl and toss with a pinch of salt and a squeeze of lime. Set aside.
Transfer the rice to a large bowl. In a blender, combine the cilantro, parsley, jalapeno, lime zest and juice, olive oil, a pinch of salt, and 1 tablespoon water. Blend until smooth. Add up to 1 more tablespoon of water to thin the sauce if it’s too thick. Spoon the mixture over the rice, scraping any remaining sauce out of the blender with a spatula, and mix until the rice is evenly coated.
To finish, add the corn and additional parsley and cilantro to the rice. Toss to combine. Transfer the rice to a serving platter. Sprinkle the nectarines and queso fresco over the rice in even layers. Garnish with additional parsley and cilantro. Best served immediately. Can be made up to a day in advance; bring to room temperature before serving.