The Year In Food charts the course of the year through inspired, creative cooking and eating with an emphasis on seasonal fruits and vegetables.
I'm a photographer and food blogger based in San Francisco, CA, currently at work on my first cookbook with Ten Speed, Vibrant. You can find me regularly at the Etsy blog and bonappetit.com.
The Year in Food has been featured on Saveur's Sites We Love, Refinery29, Food52 News, The Kitchn's Breakfast With a Blogger, Babble's Family Kitchen, Food News Journal, Gourmet Live and elsewhere.
All of the content on this website - the images, recipes and writing - is original content unless otherwise noted. All content is under copyright and may not be used without permission. Please email if interested; I'm generally happy to oblige.
I'm available for freelance work; you can find my portfolio here. Contact me at hello(at)theyearinfood(dot)com.
Category Archives: vegetarian
May 17, 2013
 Howdy, friends. I picked up a new phrase from my friend Erin last week: in the molasses. That’s kinda how I feel right now. It’s intense over here in crazy-making bookland. The immensity of the work before me on this cookbook and the time left to get ‘er done leave me feeling dizzy and panicked.... Aimee St.Germain (Cooking the Strip) - May 17, 2013 - 11:15 am
Beets are one of my all-time favorites and I love the combination with arugula, chevre, and nuts. The grill marks on the beets are just beautiful! Elizabeth - May 17, 2013 - 11:22 am
I can’t fully understand, but I’ve had that fat lump in the throat many times. Still, I have no doubt you’ll turn out a work of incredible beauty that will make the frenzy of it all so, so worth it. I’m (always) rooting you on from the sidelines… Dan From Platter Talk - May 17, 2013 - 12:34 pm
We’ve all been in the molasses at one time or another. Just remember, don’t sweat the small stuff and keep these wonderful food ideas coming. This salad looks terrific! Katrina @ Warm Vanilla Sugar - May 17, 2013 - 12:48 pm
Loooove the look of this!! Yum! Kathryne - May 17, 2013 - 3:40 pm
You can do it, Kimberley! Deep breaths, you got this. Can’t wait to see the product of your hard work. sara forte - May 17, 2013 - 6:55 pm
love that plate! what a gorgeous setting. I expect nothing less from you at this point, but it’s worth noting :) Haven’t grilled beets yet, sounds wonderful. Under the almond tree - May 18, 2013 - 3:38 am
This looks so delicious and fresh,love all ingredients! charlotte au chocolat - May 18, 2013 - 2:51 pm
Wishing you lots of small miracles as you ease your way out of the molasses. Can’t wait to see what I’m sure will be a gorgeous cookbook! (Oh, and that’s one beautiful quote.) thecitygourmand - May 18, 2013 - 6:41 pm
A showcase of beautiful produce! ileana - May 19, 2013 - 6:42 pm
Grilled beets!! Gorgeous.
May 3, 2013
 There’s that palpable change happening again – a sense of building anticipation and elation as the weather warms. On Monday evening while driving to a friend’s, it struck me how odd and wonderful it was that at 7:30 pm there was a golden evening glow about the sky – it felt too late to still... by Kimberley show hide 20 comments Sina - May 3, 2013 - 3:14 pm
How lovely. My first time seeing green almonds and such small eggs. The dish looks really tasty. Stacy - May 3, 2013 - 3:26 pm
Gosh. Yum, lady! You never stop coming up with brilliant combinations, and I never stop being impressed. xo Gemma @andgeesaid - May 3, 2013 - 3:50 pm
This looks so wonderful :) The colours are beautiful! xx gemma@ andgeesaid.blogspot.com.au Juliette - May 3, 2013 - 3:57 pm
Waow, i never knew green almonds could be eaten like that! Pamela @ Brooklyn Farm Girl - May 3, 2013 - 4:47 pm
Beautiful dish popping of colors. Have a great weekend! Irina @ wandercrush - May 3, 2013 - 6:59 pm
Beautiful! The first time I ever had fresh almonds was in Greece. This salsa is genius, and such a good way to enjoy asparagus season :) ileana - May 3, 2013 - 7:56 pm
I’ve never seen this before. What a gorgeous dish! la domestique - May 4, 2013 - 1:06 am
I’ve never seen green almonds- how neat! The dish looks gorgeous with those tiny quail eggs and their perfect yolks. Mimi - May 4, 2013 - 2:12 am
Wish I could get my hands on these! Joanna - May 4, 2013 - 11:18 am
All these years I had thought that you could not eat the green almonds because they contained cyanide. Lynda - May 4, 2013 - 1:25 pm
Great use of green almonds- I have a bag in my fridge I need to use asap! Elliott - May 4, 2013 - 1:29 pm
I applaud your description of the onset of Spring and the parallel to falling in love. So very well put. Nik@ABrownTable - May 4, 2013 - 6:15 pm
That is one gorgeous, delicious and unique combination. Now I just need to find some here in D.C. Gourmet Creations - May 5, 2013 - 5:17 pm
LOVE THIS! shelley - May 5, 2013 - 9:00 pm
wow, i am fairly foodie-ish, but this was WAY off my radar!!! Dan from Platter Talk - May 6, 2013 - 11:14 am
Nothing short of spellbinding, in prose and image. Thanks so much for the post. Kathryn - May 7, 2013 - 4:05 am
Love the bright spring colours of this, so vibrant and full of that anticipation you talk about and which is my favourite thing about this time of year. Wonderful. Ole @cookingbrains - May 7, 2013 - 4:31 am
Wow, this is the first time I passed by your blog, but I surely won’t be the last. I love the colours – this looks amazingly yummy. Unfortunately you can’t get fresh almonds up where I live. Do you have a suggestion for a substitute? Rosemary C - May 8, 2013 - 9:11 am
This looks gorgeous. I love asparagus and I usually eat it raw. I’ve never eaten or even seen green almonds before (I live in the UK). Do you eat the whole thing, the part that will become the shell and all? Or do you kind of peel them? Kathryne - May 10, 2013 - 12:17 pm
Look at those fuzzy little almonds! I almost want to snuggle with them. I am so glad spring is here. Optimism is in the air and it is lifting my spirits.
April 18, 2013
 At the beginning of the week, I submitted a first draft for the introduction of my cookbook. In it, I talk a little about my obsession and preoccupation with colors, and specifically, the colors of produce. Reading that gave my dad pause – he thinks that those words carry a negative connotation. He did, however,... by Kimberley show hide 34 comments Kristen - April 18, 2013 - 1:02 pm
I bet it feels great to hand in that first draft! Lovely photos as usual. I’m extremely excited to give this a go over the weekend. I may or may not attempt the recipe with almond flour (I’ll let you know how it goes). :) Nicole - April 18, 2013 - 1:06 pm
Your little cakes look divine! What a beautiful way to use rhubarb. Your conversation with your dad reminds me of one I had with my dad a few years ago. I was referring to someone we both know is very particular as anal and my dad threw a fit! He had never heard it used in that context before and he was appalled that I would call someone that. Sure, it’s not the nicest word and I’m sure somebody has used it a time or two describe me :) I now hesitate to use it fearing that someone will react the way my normally even-tempered dad reacted, ha. It’s funny how when we hear expressions out and about that they become more normal. Can’t wait to get my hands on your book! Kathryn - April 18, 2013 - 1:08 pm
Yes! The tartness of rhubarb demands to be celebrated as these little breakfast cakes do. And I definitely understand the obsession, I’m right there with you. Maggie at Eat Boutique - April 18, 2013 - 1:13 pm
My favorite vegetable! xox Brian - April 18, 2013 - 1:14 pm
So many wonderful things happening on your end. Really thrilled for you! Ashlae - April 18, 2013 - 1:23 pm
Lady, I’m pretty sure this is your year! So excited for your book. And these little cakes (which I cannot wait to veganize). PS – do I get to meet you in Vegas?!? ;) Pamela @ Brooklyn Farm Girl - April 18, 2013 - 1:31 pm
Voted – love your blog. :) Congrats on the cookbook, I can’t wait to see it! tara - April 18, 2013 - 1:37 pm
OH MY GOODNESS, yes please. I love the conversation with your Dad. I had such ones with my grandmother. And I like that you care about things intensely, too. Annie - April 18, 2013 - 1:45 pm
Congratulations on the nomination. I am also preoccupied with rhubarb. Even though it’s still snowing in Minnesota I can’t wait to get my hands on some. Sweet or savory, I’ve done both. I’m craving a rhubarb custard pie and now these cakes. Cheers! Katrina @ Warm Vanilla Sugar - April 18, 2013 - 3:03 pm
These are gorgeous! Awesome recipe! Megan Gordon - April 18, 2013 - 4:44 pm
YES to breakfast cakes! Man these look divine. Basically anything with rhubarb … I can relate to this post, too. I find myself telling people that I’m “passionate about grains!” and there is really, truly so much enthusiasm behind it but it comes off as uber-dorky regardless of pretty much any crowd you’re in :) Maybe I’ll start saying I’m obsessed with them … then it sounds a little more scientific, or something. Talk soooooon. Sarah - April 18, 2013 - 6:26 pm
Congratulations on submitting your first draft manuscript!!!! That is squeee-worthy. Very exciting, and any time I see the words breakfast + cake together, I am bang up for a sample. these look delicious! Grace - April 18, 2013 - 7:41 pm
These look just perfect! I’m definitely going to make them this weekend. I last minute decided not to go to Omnivore last night. Shucks, sounds like it was an inspiring talk. Again, huge congratulation on your cookbook and your nomination. Just submitted my votes. Best of luck to you!! EL - April 18, 2013 - 8:49 pm
Maybe it’s a generation thing. I think you might be about 20 years younger than me and I also think of obsession as maybe not negative, but certainly not how I would want to describe my interest in something. My dictionary defines obsession as: ” an idea or thought that continually preoccupies or intrudes on a person’s mind : he was in the grip of an obsession he was powerless to resist.” Preoccupation is better and I would say that passion or passionate is best. I think what I don’t like about obsession is the sense that you absolutely can’t control your thoughts. Are you really like that? As for rhubarb, I have never liked it too sweet. In fact, when my mother showed me how to make rhubarb pie, she always beat and egg and spread it over the top of the pie. She said that because of the calcium oxolate, the pie can have a funny taste (maybe you know what I mean — where your tongue kind of feels furry) and the egg counteracts that. In addition, it makes it into more of a custard which is wonderful and eliminates the need for a ton of sugar or for strawberries (which I really don’t like with rhubarb). Now that I’ve seen your cakes, I am thinking that I might try rhubarb popovers. . . Laura - April 18, 2013 - 9:00 pm
Ha! There was just an article in the NY Times about how popular/common the word “obsession” has become. thelittleloaf - April 18, 2013 - 11:56 pm
Deborah’s book is AMAZING. I bought it for my Mum’s birthday and had to get my own copy because there were so many recipes I wanted to make. Sophia - April 19, 2013 - 1:41 am
What beautiful little cakes! I love the idea of pairing rhubarb and almond – sounds like the perfumed almonds are the perfect antidote to the tart rhubarb. And this sentence: ” There’s so much to consider: who first figured out that this slender, rosy stalk, whose taste is bracingly tart, was edible?” – I hear you! I have lost count of the number of times that I have wondered how so many things we take for granted came about – eating ripe fruit I can get (at least the aroma must have tempted someone to try mangos, strawberries etc). But cheese? How did that come about. Or bread, who thought about grinding wheat etc kernels and mix them with water and bake the result? I am equally astounded and grateful for everyone who has been here before us and dipped their fingers (quite literally) in all the produce there is to try so that we now just have to head to the market to fill our bags with the bounty of spring and summer (although it does make you wonder what other delicious treasures are out there that we just haven’t identified yet!). Ashley - April 19, 2013 - 8:13 am
I laughed a the comment from you dad and can see my dad saying the same thing. :) I must admit I love that word and use it frequently when talking about food. Congrats on submitting the first draft introduction. Cannot wait to see it all come together! I only started cooking with rhubarb last year and absolutely adore it. These almond cakes will be happening. p.s. best of luck with the Saveur nomination…well earned! Dan from Platter Talk - April 19, 2013 - 11:06 am
Lovely post, as always. Looking forward to indulging in fresh rhubarb with this idea, once spring decides to get serious! Thanks for the great post. sara - April 19, 2013 - 1:52 pm
Fantastic! These little cakes look super tasty…I LOVE rhubarb! Viktoria - April 19, 2013 - 9:18 pm
I love this post. I love the writing and the message. And this: “… love things, and I love them intensely. They preoccupy me.” gave me pause as I forgot for a moment that the words were about someone other than me. They fit me to a tee! Ginger - April 19, 2013 - 10:49 pm
Yes! Springtime is here and my rhubarb is gearing up. What’s more, your gluten-free recipe is perfectly timed for my current cooking adventures. Can’t wait… Ai - April 21, 2013 - 2:11 pm
Yum!! I’ve never cooked rhubarb even though I LOVE rhubarb. These cakes look really tasty! Nik@ABrownTable - April 22, 2013 - 9:13 am
I love the second and last photographs! The rhubarb with almonds sounds and looks delicious! Kate - April 22, 2013 - 1:26 pm
I agree, rhubarb is at its best when it’s allowed to be tart. The first thing I do with rhubarb every spring is cook it down with just a little sugar or maple syrup and eat it for breakfast with plain yogurt. I’m going to have to make these. I make lots of rhubarb pies and crumbles but I’ve never thought to put rhubarb in a cake. Kathryne - April 22, 2013 - 6:34 pm
Your passion shines through in all that you do, Kimberley! I love it. I’m glad I’m not the only one who is obsessed with vegetables, too. These little cakes look like delicious spring treats. Bob Hasselbrink - April 23, 2013 - 1:55 pm
Aha, using me as a foil again! Love you! Dad Kasey - April 23, 2013 - 9:20 pm
Clearly, we were meant to be friends because my life is a series of obsessions. Congrats on the 1st rev! xoxo Hezra - April 25, 2013 - 12:13 pm
Just couldn’t resist bringing home a big stash of rhubarb yesterday. Fixing on making a compote that I can eat around the clock and the kids and hubby can spoon over their vanilla ice cream. This recipe looks very tempting! Will set aside some stalks and give it a try! Sadly no cute molds in the household (unless we are talking about the ones in the way back of the vegetable drawer…) Gourmet Creations - April 25, 2013 - 7:11 pm
Great! sarah - April 29, 2013 - 7:40 pm
I know exactly what you mean! I get so stuck on certain things. The last two weeks has been rhubarb and raspberries. Everything can be made with those ingredients! I can’t stop envisioning recipes with them. I love these little cakes! They are perfect. Ole @cookingbrains - April 30, 2013 - 10:39 am
It’s funny, I never thought about obsessions as something negative, especially when it comes to food :-D Sure it is distracting to have your head constantly filled with thoughts about this one dish and one dish only, but in contrast to most other obsessions it is ever so rewarding. Courtney - May 2, 2013 - 11:49 am
I COMPLETELY understand the obsession with color. It permeates every aspect of life, so why not love it and obsess over it? I so wish rhubarb was grown in my area so I could make these! I’m always sad this time of year because we never have any at the market. Perhaps I’ll just sub in some tart berries. J.S. @ Sun Diego Eats - May 3, 2013 - 1:49 pm
I think adding dried strawberries to this would be magical :)  (Such timing, this morning, while finishing this post: SAVEUR announced their 2013 Best Food Blog Awards finalists, and I am utterly thrilled, humbled and overjoyed that The Year in Food is among those nominated. I’d be so honored if you took a moment to cast a vote for this site! xo, Kimberley) When I was... by Kimberley show hide 27 comments Megan Gordon - April 12, 2013 - 1:09 pm
What a good news day! This salad looks absolutely delicious as does that rainy day walk. Was thinking about you yesterday and hope the shoot went well. Also was thinking: how could it not? You’re so good at what you do and it’s going to SHINE through in the cover and beyond. Happy weekending, friend. Aurora Satler - April 12, 2013 - 1:15 pm
What stunning photography, you are making me homesick for the West Coast! I love your site and will be vigilant for some miner’s lettuce when I have a chance to get out of NYC and back into nature. Congratulations on becoming a Saveur finalist! -Aurora Kristen - April 12, 2013 - 1:18 pm
Congratulations!! I’m so glad you included asparagus in this post. I’ve been dusting it with harrisa lately and I feel ready for some different flavour combinations. :) Ashley English - April 12, 2013 - 1:30 pm
Woot! I voted! Much deserved. Kudos to you. Happy foraging!!! Mimi - April 12, 2013 - 3:26 pm
Absolutely stunning! Congrats! Elizabeth - April 12, 2013 - 4:35 pm
What a beautiful salad. Truly gorgeous, and somehow brimming with the fresh, lush green-ness of the spring. Congratulations on the nomination! Clearly, amazing things are ahead! Pamela @ Brooklyn Farm Girl - April 12, 2013 - 5:49 pm
Beautiful pictures, fresh salad! Vote made! Irina @ wandercrush - April 12, 2013 - 6:38 pm
Ah foraging is such a beautiful thing, I’m consciously trying to incorporate it more and more into my cooking process. Kiran @ KiranTarun.com - April 12, 2013 - 9:33 pm
Yummy and perfect spring deliciousness!! Congrats on Saveur — so well deserved :) thelittleloaf - April 13, 2013 - 12:38 am
HUGE congratulations on the nomination and highly deserved, especially with beautiful recipes like this :-) Magda - April 13, 2013 - 5:09 am
In Greece, this time of year, we always go foraging for wild asparagus. Food tastes differently when you gather it from the ground yourself doesn’t it? Laura - April 13, 2013 - 5:16 am
Congratulations Kimberley! Your blog has been a serious fave of mine over time, so it’s always awesome to see that recognition. Eff yes! So jealous of your early foraging jaunt. The ground is still lightly frozen here. Waiting and waiting, dreaming while I look at that pretty lettuce :) Hannah - April 13, 2013 - 8:30 pm
Kimberley this is wonderful news – and such a wonderful post. Your recollections about tramping through the woods and foraging with your friends make me smile … I too grew up with miner’s lettuce – and your adult take on it is so appealing! I’m wondering where I can find some … (Maybe I will venture to the Presidio!) I’ll also click over and vote – fingers crossed, and congratulations! Happy spring … ileana - April 14, 2013 - 5:19 am
Congrats!! Love your blog. Christina @ The Hungry Australian - April 14, 2013 - 7:13 pm
Well deserved – you have a beautiful blog. Thanks for making such an inspiring space! Kathryn - April 15, 2013 - 3:04 am
This post just demonstrates why that nomination is so well deserved. Just lovely. Ashley - April 15, 2013 - 8:22 am
I am just thrilled to pieces for you and your nomination!! Congrats! This meal is nothing short of perfection and the exact reason you were nominated. The words, the photos, the ingredients = gorgeous. Good luck! Eileen @ Phoenix Helix - April 15, 2013 - 11:09 am
I love the childhood story, and that you were able to recreate the experience as an adult. May the child in all of us live on! tara - April 15, 2013 - 1:03 pm
Now this will sound strange, but I love the wet greeness of these photos. It’s just beautiful. Also, I’m thrilled to bits for you on your nomination. Congratulations, lady! steph @ stephsapartmentkitchen - April 16, 2013 - 9:24 am
CONGRATULATIONS! Such a well deserved nomination. I thoroughly enjoy your beautiful pictures and thoughtful, delicious recipes. :) Sam - April 17, 2013 - 1:30 am
So thrilled to see you a finalist in the Saveur awards, Congratulations. I have cast my vote. amelia - April 17, 2013 - 10:16 am
yayyyyy! And with that Lottie and Doof fella out of the picture, you’ve got the title this year for sure!! Puja @ Indiaphile.info - April 18, 2013 - 11:24 am
Oh Wow! I love to forage! Miner’s Lettuce sounds delicious. I’m going to look for it. Seve - April 24, 2013 - 1:40 am
You deserve this nomination. It should be clear as soon as you scroll through the homepage. Vote! Becky @ Project Domestication - May 2, 2013 - 10:18 pm
Congrats on being a finalist! I just became familiar with miner’s lettuce as my local CSA is growing it this year. I adore it. J.S. @ Sun Diego Eats - May 3, 2013 - 1:47 pm
Always love discovering new herbs/leaves, I was obsessed with lovage and shiso leaf for a while….will have to procure some miner’s lettuce! Kankana - May 3, 2013 - 5:37 pm
Where can I find those greens? It’s so pretty and the salad sounds refreshing. Just what I need these days.
February 25, 2013
 I decided to take the long way home yesterday, after a cancelled appointment left a large window of free time between my weekend snowshoeing in Lassen and my return to the city. I never regret taking the long way if it involves driving through National Forests, along river roads and migratory bird flyways and grand... by Kimberley show hide 36 comments Heather - February 25, 2013 - 3:31 pm
Simple and perfect dessert. Kristen - February 25, 2013 - 3:38 pm
Beautiful photos! I love grilled bananas as well. ileana - February 25, 2013 - 4:00 pm
Never thought to roast a banana, but this looks like a great idea. :) Mimi - February 25, 2013 - 4:10 pm
This looks absolutely wonderful! Ashley - February 25, 2013 - 4:55 pm
Bananas have never looked so good. Seriously, this is perfect, in so many ways. sara - February 25, 2013 - 5:16 pm
I am not much for bananas on their own, but I do like them in baked things or warm desserts of sorts. This looks like a perfectly virtuous treat – the kind I am needing lately. Proud of you for recognizing that you need time outside and away, and giving that to yourself. Hope there is lots more of it. hugs. Heidi - February 25, 2013 - 6:06 pm
beautiful!! i love the idea of cacao nibs with the banana and yogurt and nuts :) Sonja - February 25, 2013 - 7:20 pm
This looks gorgeous! We just did something similar, but cut the bananas into pieces and topped with toasted coconut. I love the look of the whole bananas though! We’ll have to try your take! Elizabeth - February 25, 2013 - 9:18 pm
I love this post. I almost feel the lush fields and clear California sunlight from here. I used to make an Indian-inspired roasted banana dish, but I remember it being complicated. Your simple take seems just right, and really delicious. Kathryn - February 26, 2013 - 3:38 am
I’m totally captivated by the light in these pictures; simply stunning. Deb - February 26, 2013 - 5:53 am
This is about to be my breakfast, with a Turkish coffee for more of a cardamom (and caffeine) kick. Thanks for the inspiration! Lindsey - February 26, 2013 - 6:26 am
beautiful photos. i love how everything about this is so simple, photos included. love it. Sasha - February 26, 2013 - 6:52 am
I’m eating this right now (minus the pistachios as my pantry doesn’t have any at this moment): brilliant. Already I know that I’m hooked. I think that Marion Cunningham was right when she said that bananas taste even more like bananas when they are roasted. Courtney - February 26, 2013 - 9:15 am
Love the photos from your long way home. They remind me that spring is indeed just around the corner, but they also remind me to take the long way home every once and a while. I’ve been craving roasted bananas lately too so I will have to try this soon :) Katrina @ Warm Vanilla Sugar - February 26, 2013 - 9:25 am
I love how simple this is! Yum! Eileen - February 26, 2013 - 9:33 am
I love the idea of combining crunchy pistachios and cacao nibs with melting-crispy-caramelized banana. I might even try it for breakfast! Milli @Milliskitchen - February 26, 2013 - 11:02 am
Such a pretty dessert! I miss bbq bananas but have never thought to just pop them in the oven to roast, must do this, looks delish. shelley - February 26, 2013 - 7:10 pm
totally doing this! + totally down with the breakfast-as-dessert / dessert-as-breakfast vibe going on in the comments! bessert will duly be added to my regular breakfast hybrid meal roster, which already includes bupper + bunch (aka brunch — it’s just funnier without the r). p.s., were it not for Greek yogurt, i could go paleo. SG - February 26, 2013 - 11:43 pm
K! You inspire me so much! Your way with words, images and food are extraordinary! Shannon McGrail - February 27, 2013 - 4:16 am
LOVED this dessert and plan to make it often. I added a little curry and harissa which was tasty and exchanged the yogurt for sour cream. So worth eating! Laura - February 27, 2013 - 5:00 am
That evening light is so beautiful, Kimberley. So much calm and awe in those photos. California seriously! My envy is strong on that one, even with all of its complexity. Glad that you’re finding some still moments (with roasted bananas yes!) to re-gather while you’re working on the book, lady. So very excited for it. Lynn - February 27, 2013 - 8:19 am
This might also be tasty with very ripe plantains. alyssa @ cogs and cupcakes - February 27, 2013 - 6:43 pm
The contrasting textures of this dessert are just fantastic! Beautiful and so unique! Sally - March 1, 2013 - 5:42 pm
I’ve recently been obsessed with Greek yogurt and this recipe is perfect. Would you recommend whole Greek yogurt for this recipe? Or will low-fat Greek yogurt work the same? The cocoa nibs are an interesting addition. Yummy! Lovefoodies - March 6, 2013 - 7:21 am
This is such a lovely, simple dessert. I love bananas, love pistachios, love yoghurt! I’ve never come across cacao nibs before, just had a quick look on google. Do you think I could swap those for something else? Or may be I have to settle for a sprinkling of cocoa powder instead of the nibs? I’m guessing the texture won’t be completely lost as long as there are pistachios in there. Natalie Webb - March 6, 2013 - 9:11 am
Oh my goodness, that looks delicious. Our Baby Bear would love it so much. Even though she’s only 4, she can eat a whole banana in about 3 bites, that little chipmunk. On the cookbook note, first, congratulations! Such a big undertaking, but I know it will be worth it. Funny timing, reading this post, because just this morning I started to strategize on how to put together a book of my own. Such a big job, and it’s already stressing me out even though I have only started to put together an outline, but I am also so excited. Let’s hope the inspiration keeps up! Kathryne - March 6, 2013 - 3:13 pm
This post is just lovely all around, Kimberley. I’d like to take a long drive through California someday, along the ocean and through some back roads. So glad to hear that you’re enjoying the cookbook process—I can only imagine how much organization and focus that would require. Can’t wait to see the finished product. Kiran @ KiranTarun.com - March 10, 2013 - 10:33 pm
I could have this whole day — for breakfast, lunch, dinner and snacks! Yummmmmm!!! erin @ yummy supper - March 11, 2013 - 10:56 am
Kimberley, Rachel @foodrefuge - March 15, 2013 - 6:27 am
This looks so simple and delicious. Love the photos too (…all your photos!). So pretty. Juliann DOwns - March 22, 2013 - 5:51 pm
Put that on top of french toast! Edward - March 24, 2013 - 8:13 pm
I know what you mean. It is hard for me to take the long way home since I work till late at night. Sometimes on a day of I just take my car and start driving on roads I have never been. I love doing this. Here we have a lot of Amish farms and seeing them with horses working in the field make me feel so humble. Hayley Humphrey - April 3, 2013 - 5:51 am
Hi. This is similar to a brekky I’ve been enjoying recently. I add an organic nut paste of almond, brazil and cashew prior to dolloping the organic Swiss yogurt and top with goji berries…. Just for some more ideas. Cheers. J.S. @ Sun Diego Eats - May 3, 2013 - 1:48 pm
In Brazil as a dessert bananas are often served roasted in a caramel-y cinnamon-y glaze. This reminds me of a more sophisticated version of that. Anika - May 15, 2013 - 1:50 am
I’ve tried roasted bananas on a BBQ with chocolate flakes which I loved, so will give this one a go. Any ideas on using pistachios in other dishes? Pistachios are my favourite nuts but I use them in cooking, only to snack on lately | punctuated with food - February 27, 2013 - 11:24 am
[...] Roasted bananas with cacao nibs and pistachios from The Year in Food. This sounds like an easy way to quench a sweet tooth without feeling weighed down. [...] |
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