The Year In Food » Fine Seasonal Eating

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Are you dreaming about your summer adventures? I wanna hear all about em! I’m so excited for the gifts of the Pacific Northwest this summer: days at the river, hikes in Mt Hood’s wilderness, endless berry picking, road trips east into Oregon’s high desert, road trips north to friends in Washington, and hopefully an excursion […]

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  • Diala - I can’t wait to try this bowl! What a great recipe!ReplyCancel

    • Kimberley - Diala, thank you! It’s awesome for travel.ReplyCancel

  • Christiann Koepke - This looks sooooo good!!!! Ps we must plan a picnic. emailing you! – CKReplyCancel

    • Kimberley - OMG YESSSSSS! I love this idea.ReplyCancel

  • Jo - This is perfect! We’re going on a road trip next month.ReplyCancel

  • Sara - Kimberly, this is so gorgeous! Do you think it would be good for flying?ReplyCancel

    • Kimberley - Sara, great question. I think it would work great for flights, perhaps omitting the green onions and maybe the garlic in the dressing. :) Enjoy!ReplyCancel

  • michelle @ hummingbird high - i love the tips you provide! and this bowl looks so healthy and fresh. xoReplyCancel

  • Walt - Your photos make this dish appear to leap off the page … and into my mouth! This meal looks delicious and since I’m the “chef” I’ll make this for my wife & I.ReplyCancel

  • Haley | Brewing Happiness - I’m sort of obsessed with this salad situation. I know what I’m making for my next adventure! xoReplyCancel

  • Elise Ho - Your extra touches look amazing. I look forward to preparing this.ReplyCancel

I have been bowled over by one of those once-in-a-decade viruses that just completely obliterates normal life. I am slowly recovering, and the one thing that delights is the fragile hyper-sensitivity of my senses, which feel superbly alive right now. I can finally go on a walk again, and the explosion of PNW late spring […]

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  • Claudia | The Brick Kitchen - Glad you are feeling better! And these little chocolate pots look so decadent, it’s hard to believe they have so many healthy ingredients going on – will def save to give them a try when I’m feeling more virtuous than usual haha! <3ReplyCancel

  • Haley | Brewing Happiness - Isn’t this chocolate chia mousse the best little dessert??? I fell in love with it too! (And your addition of edible flowers is genius.)xoReplyCancel

  • Natalie - Ok. This is almost too pretty to eat!! Almost….yum!ReplyCancel

  • Lily | Kale & Caramel - Oh, Kimberley, I’m so sorry you were so entirely wiped out by that bug—and yes, what a powerful reminder of the body’s ability to regenerate and renew. And I LOVE LOVE LOVE that the fresh aromatics of spring (and the book) were a part of that reawakening. I love all the gorgeous flowers you paired with the mousse! Just stunning. It would be incredible to taste the flavor pairings of chocolate and sweet pea, violet, and I bet borage is INCREDIBLE! Thank you for taking the time in your healing to share from the book. Sending strength and appreciation!!ReplyCancel

  • Christiann Koepke - Girl! So sorry you’ve not been well, I’m glad you’re feeling better, nothing like the GORGEOUS season we’re in to help revive. This recipe looks so good!! I’ll have to try it soon :) – CKReplyCancel

  • BrowniferBites - Beautiful!!!ReplyCancel

  • Abby @ Heart of a Baker - Isn’t Lily’s book just the most gorgeous thing?! I’ve marked this one on my to make list, it just seems so perfect for a summertime dinner party on the porch :)ReplyCancel

  • Jodi - Love everything about this gorgeous dessert. You photos are so beautiful. Lily’s book is so inspiring! xReplyCancel

  • Jessi - It looks so beautiful in those pictures!!! Very very nice presentation. Perfect for any summer party:)ReplyCancel

  • Deliverr - It looks perfect and easy, Thanks for sharingReplyCancel

  • Julie - Yeeaaahhhh…..

    Yummy, delicious, tremendously awesome, delightful and now i’m out of words!!! :)ReplyCancel

A couple weeks ago, a friend posted a video of her toddler son gleefully admitting, “I ate flower!” And then, “Whole thing.” His older sister chimes in, “He really did!” We tend to regard the plants in our neighborhood as off limits in terms of edibility. But there are so many edible flowers out there […]

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  • Kathy Forsyth - Have you ever tried nasturtiums? They have a peppery taste to them.ReplyCancel

    • Taste of France - I was going to mention nasturtiums, too. Edible flowers were a big fad in the late 1980s. I remember laying out a spread for an article….which I no longer have because it was pre-digital.
      I stick to foraging in my own yard, where I know no chemicals have been sprayed, or in the woods. I avoid even the country roadsides, because of the car emissions if not spraying.ReplyCancel

      • Kimberley - @Taste of France: that’s a great point about spraying the sides of roads, which I instinctively avoid too, but I live in a semi-rural area and the side roads are definitely not sprayed. I would’ve loved to have seen that article. I think edible flowers have transcended fads since I don’t think they really go out of style in adding color and texture to food. (PS: The cover of my cookbook actually features nasturtiums.)ReplyCancel

    • Kimberley - Oh yes! They’re actually on the cover of my cookbook. I love nasturtiums, but haven’t seen them blooming yet up here in the PNW.ReplyCancel

  • thalia - so beautiful, Kimberley , there’s so much to still be discovered about cooking with flowers. thank you for including my parfaits! XxReplyCancel

    • Kimberley - Thank you! Your parfaits are epic. I love the idea of adding chamomile to yogurt.ReplyCancel

  • Jennifer Wren - Hi Kimberly,
    I am a food blogger and caterer. I love using edible flowers in my food displays and as edible garnishes on passed hors d’oeuvres and cheese displays, tossed in to salads or whatever! I love the purple violets that come on early. Love your beautiful pics! Check out my blog on my website if you have the chance.ReplyCancel

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  • Emily | Shiny Happy Bright - Yes! I love edible flowers. I’ve been throwing them in salads and I just made some chive blossom vinegar this week, but my all-time favorite is a goat cheese stuff zucchini blossom. Thanks for sharing that Pinterest board – I hadn’t come across that one yet and I love it!ReplyCancel