I know that I have eluded to the fact that I have been working on something "big and exciting" a few times. I have spoken about a bit on Instagram, but I have yet to make a big reveal in this space ....the home of where this "big and exciting" project all came to be. For the better part of the past year, I have been working on a cookbook with Roost Books that is set to be released in the Spring of 2018 .... and, I just cannot wait to share it with you!
When coming up with the concept for the book, I thought a lot about the kind of everyday cooking that I like to do at home. The kind of cooking that I like to do for myself, or my family and friends is super simple. I like intuitive cooking, and I like choosing one or two ingredients (such as a vegetables and one powerhouse spice) to stand out. I don't like to spend hours hunting down obscure ingredients, and I don't like to spend hours following a recipe, cooking, and then doing all the dishes. I find that if cooking is easier, simplified, but still creative + exciting .... I am more likely to do it often. I am sure you feel the same way too.
With this in mind, I came up with 125 recipes with a focus on simply, nourishing, easy-going meals .... all with fewer ingredients and less time spent in the kitchen. And, every recipe with be gluten, dairy, and soy free, with the option to add in extra indulgences if the mood strikes. I have had so much fun coming up with, and testing the recipes for the book, that I actually had a hard time pairing things down. Especially when it came to condiment and sauces, so there is a whole section dedicated to that. As well as how to efficiently stock (and not over-stuff) your pantry. There will also be a section for easy vegetarian mans, as well as seafood.
The past few months has been crunch time (which is why I had to scale back a little here, on the blog). We've been going back and forth with edits, shooting ALL of the photos, making this idea fully come to life. A lot heart, soul, sweat, and tears (yes, there have been tears) goes into a project like this ..... and so when you start to see it come together with photos, a cover, and design, it begins to feel so real, and all of that hard work starts to feel so worthwhile. It's a hard thing, wirting a book and putting yourself out there, but if it at all helps more people get inspired to cook more often, and make health(er - ish) choices too ..... then I know that it was all worth it.
SO, I don't want to get too excited yet, there's still many months between now and the official pub date, which will be sometime in the spring of 2018. However, I am excited that I get to start giving some more love back to this space. Sharing more of the same simple ingredient highlighting recipes (including several that did not make it into the book) here over the next several months. Starting with this simple spring celebratory soup.
This soup, with just two main ingredients, highlights the first (and only) spring-like vegetable I could find at the market the other day. Spring onions are sautéed with potato and garlic, simmered with miso, and then pureed for velvety soup which is then finished off with a zesty, crunchy radish relish to give it a punch of brightness. Of course, either the soup or the relish can be made on their own, but I think you will be pleaseantly surprised to find how well these two spring recipes go together.
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spring onion miso soup + quinoa + radish relish
3-4 tablespoon of extra virgin olive oil
about 2 cups of spring onions, white parts (green parts reserved), diced
2 white potatoes, peeled and diced
3 cloves of garlic, thinly sliced
1 tablespoon of mellow white miso, dissolved into 1 cup of water
+ 3 additional cups of water
for the radish relish:
1 watermelon radish, thinly sliced into matchsticks
the green tops from the spring onion, thinly sliced
1 tablespoon of lime juice
1 tablespoon of sesame oil
1 teaspoon of honey
a pinch of sea salt
to serve: about ½ cup of cooked quinoa
In a medium heavy-bottomed pan, heat the olive oil over medium heat. Add the onions and potato and cook for several minutes until the onion and potato are both soft. Add the garlic and cook for another two minutes while stirring. Then add the cup of water that the miso is dissolved in. Then add the additional 3 cups of water. Bring to a boil, reduce to a simmer, and cook for about 45 minutes.
Meanwhile, prepare the radish relish. Place all of the ingredients for the relish into a small bowl and give it a stir to combine. Set aside until you're ready to serve. This can also be done a few days in advance and kept in an airtight container in the fridge.
When the soup is done simmering, puree it by using an immersion blender or by transferring to a blender and blending until smooth. Distribute the soup amongst individual bowls, and top each with a spoonful of quinoa and a spoonful of relish. Any leftover soup can be kept for a few days in an airtight container in the fridge.