Hello, pen pals! I hope you’re enjoying some sunshine in your neck of the woods! If you live in Minnesota, Wisonsin, or Iowa, I’m sorry to hear about the freak snowstorm on Wednesday. Brrrr!
But even if you’re buried under a foot of snow, this edition of Forky Friday will inspire you to search out some vibrant spring veggies. I’ve got links to great recipes and videos that’ll make you want to tackle artichokes, morels, asparagus (again!), and arugula. I’ve got a coupon code for a free 3-month subscription to Paleo Living Magazine for the iPad, and much more!
Who’s ready to explore the interwebs with me?
Artichokes are finally back in season in California, and I’m giddy every time they appear in my veggie CSA delivery. I feel like a true kitchen warrior eating a vegetable that can also double as a weapon.
There are many beautiful artichoke varieties available, and they’re a cinch to prepare and eat. If you’ve got itty-bitty baby ones, you can sauté or roast them in the oven. In fact, when they’re small, the whole thing’s edible (except for some of the tougher outer leaves).
The bigger artichokes take a little more work, but your extra labor is rewarded by a larger heart. Personally, I like to quickly cook the trimmed globes in my pressure cooker by following this method. Then, I like to dip the leaves in my own special blend of Paleo Mayonnaise and Paleo Sriracha. Here’s my super-secret recipe:
Don’t be intimidated by this flavorful spring thistle. If you’re a newbie to artichoke prep and eating, check out this video from Mark Bittman and get cooking:
Smartie Darya Pino Rose also has a short and helpful video as well:
A review copy of Darya’s upcoming book, Foodist, is currently atop the stack of cookbooks on my nightstand, and I can’t wait to devour it.
I’m a longtime fan of her blog, Summer Tomato, because she’s a food geek who went to Cal and UCSF (like me!) and her approach to health and wellness is well-reasearched and logical.
Darya encourages folks to be mindful of their food choices and to prioritize home cooking.Yay!
Looking for some other tempting springtime recipes?
- Sprouted Kitchen’s Grilled Asparagus Plate + Cilantro Pepita Pesto looks like it would pair beautifully with seared fish.
- Michael Ruhlman shows you how to make morels – one of my favorite ‘shrooms! – in this post.
- My buddy Cheryl Sternman Rule’s Tangerine Arugula Salad with lightly pickled dates and pepitas combines contrasting flavors and textures in a salad that bridges the gap between winter and spring.
- If you’re hankering for a refreshing non-alcoholic beverage on Cinco de Mayo, Whole9’s got you covered with this collection of mocktails.
Oh, and don’t forget to download the newly updated versions of the Clean Fifteen and Dirty Dozen onto your smart phones before heading to the market!
Speaking of mobile devices, who’s got an iPad? If you do, you can download 3 months of Paleo Living Magazine for FREE. Deets available here.
Also, you must visit Alex Boake’s whimsical food blog where she illustrates all of her Paleo-friendly recipes with vivid cartoons. I met her all too briefly at PaleoFX and wish I’d spent more time with this talented chick.
Before I bid you adieu, here’s a heart-warming video to enjoy on this lovely Friday:
Cheers, dears. I gotta go pass out so I can be fitter, faster, and stronger.
