The Year In Food » Fine Seasonal Eating

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Rhubarb Strawberry Chia Pudding

Summer’s on the horizon. A couple weeks ago we had a pretty terrific heat wave, and I made this, and it was perfect. Rhubarb’s wonderful, tart flavor is front and center here. I love how chia seeds add a little texture and substance to the winning combo of strawberries and rhubarb. This is a variation on a rhubarb compote from my cookbook, in fact. (!!!)

Rhubarb Strawberry Chia Pudding

It’s not quite enough to stand on its own as breakfast, but add some nuts, or banana, or oats, or muesli, or even a small handful of granola, and you’re set. It’s the stuff of dreams when it’s already 80 degrees in the morning and you live in a city where AC is a foreign concept.

Rhubarb Strawberry Chia Pudding

I’m also pretty stoked on all the possibilities for taking chia seeds on the road in the coming months. More to come!

Rhubarb Strawberry Chia Pudding

Rhubarb Strawberry Chia Pudding
serves 4 to 6

3/4 pound rinsed and diced rhubarb
1/2 pound rinsed and quartered strawberries
1/4 cup honey
1/4 cup water
1/2 vanilla bean
Juice of 1/2 lemon
1/4 cup chia seeds
handful of nuts for garnish, optional

In a medium pot, combine the rhubarb, strawberries, honey, and water. Slice the vanilla bean in half, scrape the seeds into the pot, and add the bean. Bring to a boil, covered, then reduce heat to low, stirring occasionally. Simmer until the rhubarb has broken down, about 12 to 15 minutes. Set aside to cool. You can expedite the process by chilling in the fridge.

When the compote is cooled to room temperature, add the chia seeds. Return to the fridge and allow to sit for at least two hours before eating.

  • Baby June - May 27, 2014 - 2:32 pm

    That looks absolutely divine! I love the vibrant colors, I shall try this sometime this season.ReplyCancel

  • Christina @ but i'm hungry - May 27, 2014 - 4:50 pm

    For some reason, this reminds me of my grandma’s rote grotze… Have you ever heard of it? It’s a German thing- currants or raspberries made into a pudding with tapioca. YUM. Same sweet/tart combo and similar texture. I’d love to try this!ReplyCancel

  • Katrina @ Warm Vanilla Sugar - May 27, 2014 - 6:22 pm

    This pudding sounds perfect!! Love that flavour!ReplyCancel

  • Elenore Bendel Zahn - May 28, 2014 - 1:18 am

    Whaaawawiwa! You won’t believe this but I made this exact chia pudding yesterday down to the very last ingredient (for this weeks post on Earthsprout)! Ok I admit it’s not like strawberries+rhubarb is a foreign concept but isn’t is amazing how the universe works?! ah well, so I already know this bowl tastes amazing! If you’re looking for more ways to get through the heat I made ice cream popsicles of the combo :)

    Best of luck on your Vibrant tour!


  • Kathryn - May 28, 2014 - 3:24 am

    Sometimes, I see a recipe that I just know I’m going to need to make and this is one of them. I can’t wait to have this for my breakfast one day very soon. (And that colour!!)ReplyCancel

  • Dice O'clock Shallots - May 28, 2014 - 6:27 am

    I haven’t ever cooked with chia seeds. This
    Looks like a great start. Thanks!ReplyCancel

  • Kelli @ The Corner Kitchen - May 28, 2014 - 6:58 am

    I can’t decide if I’m in chia pudding heaven or rhubarb heaven! Two of my favorite things in one perfect dessert…..I’m loving the heck out of this (and your beautiful photos)!!ReplyCancel

  • Grace - May 28, 2014 - 7:29 am

    Beautiful! I made a very similar chia pudding last week for breakfast. Paired it with a coconut cardamom spiced millet/buckwheat combo. These quick chia jams are perfect for abundant spring/summer fruit.ReplyCancel

  • J.S. @ Sun Diego Eats - May 28, 2014 - 8:25 am

    Have seen lots of chia pudding recipes but never one that doesn’t have a milk/creamy base. This is would be like eating super fresh jam :)ReplyCancel

  • Lynn Duvall - May 28, 2014 - 10:34 am

    Do the chia seeds sprout in your tummy? That would make it even more interesting.ReplyCancel

  • Lindsey - May 28, 2014 - 4:04 pm

    This is perfect. Absolutely perfect.ReplyCancel

  • Alanna - May 28, 2014 - 9:29 pm

    This looks delicious, Kimberly! Brilliant to thicken the compote with chia seed. Looking forward to more!ReplyCancel

  • Rok Jurca (ROKCO) - May 29, 2014 - 5:54 am

    This looks so nice. I love the idea with chia seeds. Thank you for shareing this lovely recipe.ReplyCancel

  • Dan - May 30, 2014 - 3:06 am

    Looks great and I bet it’s yammy :) will definitely try this weekend!ReplyCancel

  • Sequoia Vennari - May 31, 2014 - 8:07 am

    Stunning! And looks so delicious! Can’t wait for you book to arrive! <3ReplyCancel

  • More Than Red - June 4, 2014 - 2:48 am

    Looks perfect! Such a beautiful rich color! Perfectly red!ReplyCancel

  • More Than red - June 4, 2014 - 2:49 am

    Looks perfect!Such a beautiful rich color! Perfectly red!ReplyCancel

  • Vera - June 6, 2014 - 7:05 am

    I bought some chia seeds at the health food store but have not yet figured out what to do with them. We have rhubarb and strawberries from the garden right now, so this is a great idea – thank you!ReplyCancel

  • la domestique - June 8, 2014 - 4:47 am

    Just looking at this shockingly pink pudding makes me happy. Can’t wait to try it!ReplyCancel

  • Codrut Turcanu - June 9, 2014 - 1:24 pm

    I like chia, and I’d say it’s very delicious

    Not sure if I can find RHUBARB here where I live, maybe there’s an alternative you could recommend that goes with your recipe?ReplyCancel

  • Sonja {Dagmar's Kitchen} - June 10, 2014 - 1:24 am

    Hi Kimberley! I found your blog a couple weeks ago when your book suddenly popped up everywhere on my IG-feed. Love everything in here and this rhubarb pudding instantly caught my eye. A must try – very soon! I also just ordered your book and can’t wait to flip through it – it looks stunning. //SonjaReplyCancel

  • Valerie - July 21, 2014 - 4:04 am

    This pudding looks absolutely delicious! I love rhubarb and strawberries but I never tried a combination of these two. I’ll definitely go to the grocery store this afternoon and try the recipe this evening:) Thanks for sharing!ReplyCancel

  • Georgie V. - September 3, 2014 - 4:00 pm

    Last Sunday was a treat, thanks from both my hubby and myself…

    I did add a little twist of using chunky nuts mixture I use to sprinkle on most of the desserts I make…

    thanks for making the world richer with this delicious thing :)ReplyCancel

  • Jason - October 6, 2014 - 5:10 pm

    Wow. The colors of this dish are amazing. :-) I’ve got some frozen rhubarb that will be perfect for this. I think I might try it with coconut milk instead of water though. Thanks!ReplyCancel

  • Kathy - October 27, 2014 - 3:43 pm

    They look great! Hope I was trying to eat it,
    This looks like a great start. Thanks for sharing!ReplyCancel

Grilled Caesar Salad | the year in food

Years ago, someone anonymously posted a funny, slightly inappropriate comment on my blog, jokingly asking what one might do with wilted lettuce, among other things. I deleted the comment (which I kinda regret), and while wilted lettuce and grilled lettuce aren’t really the same thing, I’ve always associated them, perhaps because grilling lettuce wilts it? Anyhow, anonymous commenter, here’s what you can do with wilted lettuce. You can put it on a grill and make it into the most amazing Caesar Salad ever. Seriously.

Grilled Caesar Salad | the year in food

Summer’s almost upon us. As in years past, I’m making a to-do list of very important summer activities: lots of stargazing, campfires, hikes, tents, rivers, swimming holes, watermelon, popsicles, road trips, warm evenings, cold drinks, etc. On top of those important activities, I’ll also be meandering up and down the west coast doing this book tour thing. (!!!) I’m feeling pretty darn enthused about all of this: about summer, about having a real, tangible cookbook out in the world, about celebrating all of this with friends in a bunch of my favorite cities, about long road trips and lots of good music and podcasts, about the bigness of it all. When life feels big and wacky and crazy like this, I tend to listen to a lot of really cheesy music. Katy Perry’s on heavy repeat right now. Don’t judge. She’s perfect in her larger-than-life musical proportions, uninhibited earnestness and righteous lady power.

Grilled Caesar Salad | the year in food

I’m not often one for giveaways, but I grew up with Sunset magazine. It used to be my mother’s magazine, and now it’s my magazine. How did that happen? They’ve just released The Great Outdoors Cookbook, and it captures everything I love about summer eating. I have one copy of that book for one of you fine folks! Since this is a giveaway, here’s what I’d love to hear from you: those of you anywhere along the great west coast corridor that is I-5, share your favorite swimming hole, hike, local farm, or any awesome outdoor place to get your summer on. OR, share your biggest, cheesiest, most wonderful summer anthem with me. Perhaps it’ll make its way onto a summer road trip playlist as I meander up and down I-5 this summer. I can’t wait!

Grilled Caesar Salad | the year in food

adapted from The Great Outdoors Cookbook
Serves 4

6 anchovy fillets, rinsed and drained
5 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 large clove garlic, minced or pressed
Sea salt and freshly cracked pepper to taste
2 hearts of romaine
Manchego cheese, shaved

Heat a grill to medium-high.

Using the flat side of a knife, mash the anchovies into a paste. In a small bowl, combine the anchovies with the olive oil, red wine vinegar, lemon juice, garlic, salt and pepper, and whisk thoroughly.

Slice the hearts of romain in half lengthwise, keeping the core intact. Brush each cut half generously with the dressing, reserving a little dressing for serving.

Grill the hearts of romaine, cut sides down, until soft and golden brown, about 6 to 8 minutes.

Remove from heat and plate immediately. Drizzle remaining dressing, and finish with the manchego. Best served immediately.

  • Nicole - May 7, 2014 - 1:54 pm

    I’ve always wanted to make grilled caesar salad at home! Can’t wait to make this. I think I sing along my loudest to Huey Lewis and the News. If This Is It, Power of Love, Do You Believe in Love? Classics :)ReplyCancel

  • Annaliese - May 7, 2014 - 2:02 pm

    Caesar salad has been my favorite food since I was five. Excited to try your recipe!! Have a great time on the book tour, I will try to catch you at some point!ReplyCancel

  • Steven McGuire - May 7, 2014 - 2:03 pm

    Wow, this salad looks really awesome. It is so fresh, healthy and delicious at the same time. I am sure it will as good as the original caesar salad. i can’t wait to try this one. ReplyCancel

  • Five o'clock shallots - May 7, 2014 - 2:05 pm

    (I will deny this if ever quoted) but anything Britney, and especially If You Seek Amy gets me going. Great post. Sounds like awesome summer.ReplyCancel

  • Kari - May 7, 2014 - 2:23 pm

    So hard to decide… does HWY 101 count? I have to say a stop in Bodega Bay for some green grass meets the seas hikes.ReplyCancel

  • Hannah - May 7, 2014 - 3:26 pm

    I love love love grilled caesar salad. It almost tastes like meat, I swear it. Thanks for the recipe and inspiration! I want that cookbook. It caught my eye while I was perusing the latest issue of Sunset. AND I want to share a splendid destination for you while you’re in Seattle. An easy hike (a walk really), but beautiful: Denny Creek. A totally flat walk along a raging ice cold creek that ends at a huge waterfall. It’s about 1.5 hours outside of Seattle, but a not-bad stretch of I-5. The hike takes an hour or so each way. If it’s warm here when you visit in July (and I goddamn hope it is), wear a bathing suit and bring along a bottle of wine. Big congratulations on your book! I hope you have a great tour – I’m looking forward to the Book Larder event here in Seattle.ReplyCancel

  • Emily - May 7, 2014 - 3:38 pm

    I’m excited to see what west coast hikes/swimming holes/etc people suggest! For me, a hike near Lake Berryessa followed by a trip to Berryessa Brewing is becoming a welcome tradition.ReplyCancel

  • Sarah - May 7, 2014 - 3:55 pm

    I don’t know if this will be my anthem, but it was the first thing I thought of: Party in the USA.ReplyCancel

  • Emily - May 7, 2014 - 4:17 pm

    My favorite spot on I-5, between LA and the Bay is Tita’s Pupuseria Truck ( Delicious, giant pupusas hidden in a sea of fast food spots and gas station convenience stores.ReplyCancel

  • CINDY OWINGS - May 7, 2014 - 4:30 pm

    Love the idea of grilling lettuce! Going to put that on my summer list (if summer ever arrives here in Montana…snow this morning)! Great news on your book. Summer songs? I turn to my trusty little book “Campfire Songs’ chock full of old tunes that dyed-in-the-wool campers know. When I play “Where oh Where Has My Little Dog Gone’ on my melodica, all 3 of our wild dogs set to howling! Pretty hysterical!ReplyCancel

  • Allison - May 7, 2014 - 6:12 pm

    That sounds like a wonderful to-do list for summer- it is making me excited for the warmer weather and what I am looking forward to/ planning, as well. I like Kid Rock’s “All Summer Long” (not sure if that is the correct title…). It is upbeat and reminds me of being young and carefree.ReplyCancel

  • Leah - May 7, 2014 - 7:19 pm

    Summer anthems change year to year, but Soak Up the Sun by Sheryl Crow will forever hold a special place in my summer music memoryReplyCancel

  • sahar - May 7, 2014 - 7:35 pm

    not gonna lie – our favorite place in the summer is the marymoor off leash dog park in redmond, our puppy can’t get enough of it!ReplyCancel

  • Carolyn!! - May 7, 2014 - 9:30 pm

    bon Jovi, always. Great for belting out while on a road trip! If you are the passenger, get some hair tossing in! I also love hiking in big sur and refueling at the big sur bakery with a baked good.ReplyCancel

  • Dixya @ Food, Pleasure, and Health - May 8, 2014 - 7:33 am

    lovely salad, i dont eat grilled greens often but this is tempting me. that cookbook sounds lovely.ReplyCancel

  • Heather S - May 8, 2014 - 1:19 pm

    My favorite is Fort Worden beach in the summer!ReplyCancel

  • la domestique - May 8, 2014 - 4:03 pm

    I’m a fan of grilled lettuce and this Caesar salad looks soooo good. Today I was sitting in a coffee shop in Dublin and it was all music from the 1990′s– I felt like a kid again, it was great! Growing up in Arkansas, summer was all about driving the highway, windows rolled down, singing along with the radio.ReplyCancel

  • sue obryan - May 8, 2014 - 6:25 pm

    Grilled really is the best! Now I grill Radicchio, Endive, Frisee too because of the wonderful flavor it imparts, and besides it’s easier to eat then stabbing at the raw greens and the grilled greens sop up the dressings better!!!ReplyCancel

  • J.S. @ Sun Diego Eats - May 9, 2014 - 8:05 am

    Had a super crispy char grilled romaine salad at Rose’s Luxury in DC and it was amazing. I would add avocados to this caeser recipe :)ReplyCancel

  • Madeline - May 9, 2014 - 9:08 am

    The Beach Boys “Good Vibrations” has got to be one the ultimate summer anthem albums!ReplyCancel

  • jamie - May 9, 2014 - 12:30 pm

    Big & Cheesy :: Taste the summer? Duran Duran
    Appropriate on so many levels. The whole album in anthemic and big and super cheesy. I love it.

    Spot :: The big wide open of Summer Lake Hot Springs, SE Oregon. Avoid near burning man time unless you want to be with lots of burners.ReplyCancel

  • Deborah Knuckey - May 9, 2014 - 3:37 pm

    Would love your book…. and favorite CA summer place on a Friday evening after a long week at work is the Lagunitas brewery beer garden, with some live R&B, excellent beer, sunshine. A good way to unwind in Petaluma before heading South to San Fancisco or north to wine country.ReplyCancel

  • Danielle - May 9, 2014 - 4:03 pm

    Summer Anthem- gotta be anything by the Beach Boys.ReplyCancel

  • Amy - May 10, 2014 - 2:44 am

    Gorgeous salad! Very excited for the release of your book! Also, your west coast summer road trip sounds absolutely divine. Since living in SF, my summer anthem has been ‘Follow the Sun’ by Xavier Rudd. Certainly, it’s the only way to survive the SF summers.ReplyCancel

  • Michelle - May 10, 2014 - 4:27 am

    I wouldn’t call this cheesy, but I love waka waka in the summertime. Thanks for the give away!!ReplyCancel

  • Irina @ wandercrush - May 10, 2014 - 6:06 am

    Gotta love the tongue-and-cheek comments. Way to prove them wrong (right?), too! I remember being skeptical about grilled romaine, but tried it and realised that the grill is truly a magical thing. Will add anchovies in the equation next time :)ReplyCancel

  • Maschera - May 10, 2014 - 10:39 am

    This is the most testy Salad in the world. I taken many times. I think i will get more good recipe like that.

    Thank you.ReplyCancel

  • Sara - May 11, 2014 - 10:00 am

    Gorgeous salad, can’t wait to get your book! Music always gets me going, and “bubble gum” pop music has a special place in my heart too:) “Not a Bad Thing” by Justin Timberlake is a favorite:)ReplyCancel

  • Lauren - May 12, 2014 - 10:13 am

    Calvin Harris ft Kelis: “Bounce”. I love that song and it reminds me of driving to Vegas which reminds me of summer. Really fun song!ReplyCancel

  • Carolsue - May 12, 2014 - 7:28 pm

    Whenever we are in the area, we go swimming at Pyramid Lake, which is located along Interstate I-5, about 20 miles north of Magic Mountain Amusement Park in Valencia California. Love it there!
    Digicats {at} Sbcglobal {dot} NetReplyCancel

  • Jessica - May 14, 2014 - 4:16 pm

    I am a Midwesterner so I can’t comment on a favorite West Coast spot, but I do live less than a ten minute walk from the lake, and I love to grill at the beach. I am definitely making a grilled caesar salad this summer while listening to Neko Case’s newest album (Just saw her live last night-amazing!).ReplyCancel

  • Lindsay - May 14, 2014 - 5:25 pm

    This looks delicious, wow! Two of my most memorable road trip songs are “Graceland” by Paul Simon and “The Way It Is” by Bruce Hornsby and the Range…from my Dad’s mixed tapes in the 1980s :)ReplyCancel

  • Laura (Blogging Over Thyme) - May 16, 2014 - 12:17 pm

    There is nothing better than grilled Caesar salad!!! It is the BEST.ReplyCancel

  • Sini | my blue&white kitchen - May 17, 2014 - 12:37 am

    Oh Kimberley, a summer with a BOOK TOUR sounds amazing! Hope you’ll share those moments with us as well (at least on Instagram!). This salad looks fabulous! Can’t wait to make this at our summer house. Summer anthem? There really is just one answer: the Beach Boys.ReplyCancel

  • Gaby - May 17, 2014 - 7:58 am

    Cougar/Terwilliger Hotsprings in Eugene, Oregon! Eugene also has beautiful community edible gardens and the ninkasi brewery. Much recommended.ReplyCancel

  • Heather | Heather Christo - May 17, 2014 - 6:27 pm

    Grilled caesar salads are the best! Great dressing recipe!ReplyCancel

  • Alex - May 20, 2014 - 6:15 am

    OK, I’m constantly saying that I’m not a salad person, but this looks absolutely incredible! I love the fact that you grilled the lettuce to give it some flavor instead of just tossing it into a bowl. I can’t wait to try out this recipe and try to make it vegan friendly!ReplyCancel

  • Alanna - May 20, 2014 - 10:14 am

    I was just ogling a recipe for this very thing in Sunset magazine last weekend – I’m enthralled! Love these beautiful photos, and all of these suggestions have me craving summer. I’m a huge fan of sipping a pint on the deck of the Tourist Club in Muir Woods on a sunny Sunday.ReplyCancel

  • Rachel - May 20, 2014 - 10:00 pm

    Anyone catch the episode of Kitchen Nightmares a few years back when Chef Ramsey pretty much calls a restaurant every name in the book because they serve a Grilled Cesar?? … I LMAO every time seeing how trendy it has become (I mean, I laugh at Ramsey, NOT the salad)ReplyCancel

  • Piyaye - May 21, 2014 - 5:01 pm

    Nice pics… YummyReplyCancel

  • Monika - May 21, 2014 - 8:59 pm

    what a lovely twist! I’ll try that for sure in my backyard cement garden ;) And here goes a song from me Symmer Sun by Koop remixed by Marcus Enochson – I’m sure you’re going to love it (

  • Miachel | spiced curiosity - June 5, 2014 - 9:04 am

    Summer Anthem: Love Interruption

    Craving some “wilted” Caesar salad. :)ReplyCancel

  • isabelle - June 9, 2014 - 9:54 pm

    We love the tide pools near Cannon Beach, pretty standard. We love going up to Ebey’s Landing on Whidbey Island, perhaps too far off the I5 corridor? We don’t find the WA coast to be very swim-friendly, so for swimming we go to lakes and rivers.ReplyCancel

  • Alyssa - July 7, 2014 - 2:36 pm

    If you like blogs about food and foodie books then come check out my blog @! Keep in mind that I am a new blogger and it is for school :) Thanks!ReplyCancel

Highway 1 // Big SUr

Let’s talk the fun/exciting/scary stuff first! BOOK TOUR! I can’t believe that I am on the cusp of this moment. I can’t believe that all of a sudden, a handful of dates are booked on the west coast, with more to come, and a later round in fall on the east coast. WHOA! I’m equally thrilled and terrified. I’m really excited to meet some of you fine folks who share my passion for vegetables and color and being inspired by those things. I’m so proud of the little book that I made.

Speaking of, you can pre-order Vibrant Food now at any of these spots online:

Amazon, Barnes and Noble, Indie Bound, iBooks, Google Books, or Powell’s.

HEY Portland and Los Angeles!!! I would love to schedule a class, event, or party in your city. Let’s talk if you want to host or have a suggestion!


June 25th, San Francisco, CA: Omnivore Books!, 6:30 PM.

June TBA, San Diego, CA.

July 2nd, Pasadena, CA: Vroman’s Bookstore, 7 PM.

July 12th, Larkspur (Marin), CA: Diesel, A Bookstore, 1 PM.

July 29th, Seattle, WA: Book Larder, 6:30 PM.

July 30th, Seattle, WA: The Pantry at Delancey, teaching a class! 6-9 PM.

July 31st, Seattle, WA: The Pantry at Delancey, teaching a class! 6-9 PM.

September 13th, Corte Madera (Marin), CA: Book Passage, 4 PM.


There are certain colors, tones, and qualities of light that just get me. Like the color of the ocean, above, on the way to Big Sur. It’s startling in the most profoundly calm way. And the bright grey of these long foggy evenings that we’ve been having lately in San Francisco. I feel like I’m bathed in soft, diffuse light when I’m outside gardening in the evening and it’s kind of magical. I’m holding on to these little things right now, when life feels so big and busy and demanding and will only become more so in the next months.

And since I’m obsessed with/terrified of public speaking right now, I’ve been absorbing all that I can from friends, family, and the internet. There’s some gold out there.

1. Like The Confidence Gap, which makes me wonder if my trepidation around public speaking is more to do with a lack of confidence than it is my introverted tendencies. It’s a powerful article. Take it to heart, ladies.

2. What to Talk About. While this book is geared more towards navigating and enlivening the random conversations that arise in day to day situations, I’m finding their advice and humor equally relevant in thinking about my book tour. They’re funny! And funny is what we all need.

3. Austin Kleon! This guy cracks me up! More smart advice, wisdom and humor relevant for anyone going after a creative life or passion, or pursuing a freelance career.

4. I’ll Finish the Dishes When I’m Dead. There are so many great pieces out there on figuring out how to slow down, do less, be more here. And yet, we keep on being too busy, doing too much, and not really being present. I’m in favor of being reminded as often as possible, especially when it’s as awesome as this piece is. Read it.

5. Four Months Alone on the Pacific Crest Trail. When I was younger, I really wanted to hike the PCT, and then I let that dream go dormant. Cheryl Strayed’s Wild reinvigorated that desire in a major way. Myla’s story is badass and so inspiring.

6. “And we should all do what, in the long run, gives us joy, even if it is only picking grapes or sorting the laundry.” Live Fruitfully and Honestly.

7. This one felt like a gift times two. Megan gives us sage words on life, and a mind-blowing granola bark recipe.

  • Nader Khouri - April 25, 2014 - 10:18 am

    I’m so excited, you’re going to do amazing! Let me know if you wanna practice on me. Every time I speak I’m that much better the next time.ReplyCancel

  • Christine Schantz - April 25, 2014 - 1:07 pm

    Your SF and Marin events are in my calendar. Congratulations, Kimberley! Can’t wait! :)ReplyCancel

  • Andrea Slonecker - April 25, 2014 - 1:37 pm

    So exciting!! I’m happy to give you suggestions for a Portland event–lots of ideas. You should also try to schedule something at Shed in Healdsburg, if you haven’t yet. Hit me up!ReplyCancel

  • Erica Julson - April 25, 2014 - 6:07 pm

    LOVE the book cover. Can’t wait to buy it! I’m marking your Pasadena book signing on my calendar as we speak! Congrats on all the hard work paying off :)ReplyCancel

  • Liz @ Floating Kitchen - April 26, 2014 - 7:07 pm

    Yesss…..Seattle stop at the Book Larder is on my calendar!ReplyCancel

  • sue obryan - April 28, 2014 - 7:56 pm

    L.A.: I recommend Diesel Bookstore in the Brentwood Country Mart, home to Jeff Cerciello (chef at Ad Hoc, exec chef for Thomas Keller Restaurant Group) Farmshop restaurant and food/grocery/specialty store. I buy all of my cookbooks there and they regularly host author signings, speakings, etc. It is a very foodie neighborhood and culture there . . . . let me know if you want me to speak to owner of store . . . I’m just a fan but it’s like a second home to me . . . cheers!ReplyCancel

  • Baby June - April 29, 2014 - 12:24 pm

    Wow, a book tour? That’s the dream. I hope to follow that writerly path someday. :)ReplyCancel

  • Kate Leahy - April 30, 2014 - 5:00 pm

    After all those fun instagrams, I’m excited to see your book in “real life.” Hope to make it to the omnivore event. Here’s to a fun-filled, action-packed tour.ReplyCancel

  • Sini | my blue&white kitchen - May 3, 2014 - 5:22 am

    A book tour! So exciting, Kimberley! Also, I love those pictures from Big Sur. It sure is one of the most wonderful & powerful sceneries I’ve been blessed to see.ReplyCancel

  • Monika - May 5, 2014 - 8:55 pm

    Oh yes, public speaking might be something terrible. But you shouldn’t be affraid of it, beacuse when you’re talking about something you love, this whole fear and stress dissapear in first minute of your speech. Also we do not expect to see Lady Gaga, because we know how gentle and modest person you are. I’m sure you’re going to be just fine. Looking forward for Omnivore meeting! Good luck with everything!!ReplyCancel

  • Bethany - May 13, 2014 - 2:20 pm

    Portland: How about Powell’s or Hip Cooks? It would be great to see you here!ReplyCancel

  • Miachel | spiced curiosity - June 5, 2014 - 9:00 am

    Come to NYC! :DReplyCancel

Baked Almond Pancake | the year in food

Somewhere in junior high I took a class, something like Home Ec, where we learned how to cook. I don’t recall much except that the teacher was stern but kind, and imposed exacting rules around things like sifting flour (which I still don’t usually do), scraping the bowls clean with a spatula (which I now sometimes do), and room temperature versus chilled ingredients. This kind of precision and specificity I associate with those who love to bake. I have learned that I am not really great at that kind of precision in the kitchen. I like to be a little loose when I cook.

Baked Almond Pancake | the year in food

In the class, we learned how to make Dutch babies, something for which I have a lifelong fondness because it’s my first memory of a really successful cooking project. There’s a straightforward alchemy to it: you toss together a few ingredients and slide them into a warmed skillet. It goes into the oven and transforms into this wonderful, puffed up thing that deflates a little as it cools, but is warm and comforting and just delightful. And best of all, it’s so simple. It doesn’t demand the precision of other kinds of baked goods. What better way to turn a bunch of pre-teens on to the magic of cooking? She was a smart one, that stern but kind lady. Of course we would be wowed by Dutch babies.

Baked Almond Pancake | the year in food

Dutch babies have been on my to-make list for years, but when I stopped eating wheat, I figured that it was another baked good that was no longer an option. (I have wrongly abandoned so much, thinking that without wheat it was pointless. It’s been awesome to rediscover so many foods.) This recipe is from Green Kitchen Stories; I’ve been wanting to make it since they posted it last year. They call it a fat almond pancake, and I love that name. And while it’s not exactly a Dutch baby, that’s the memory it evokes, and the two are similar in spirit. It’s reminiscent of a soufflé or bread pudding. As long as you don’t expect a conventional pancake when you tuck into this soft, melting dish, you’ll be pleased as punch.

Today is the last day to vote in Saveur’s Best Food Blog awards, where the Year in Food is a finalist in the Best Cooking Blog Category! I’d be so thrilled to have your vote. Thank you!!

Baked Almond Pancake | the year in food

adapted from Green Kitchen Stories
Serves 6 to 8

5 eggs, whisked
2.5 cups almond, soy, dairy or other milk of choice
1 cup almond flour
2 tablespoons brown rice flour
2 tablespoons unrefined cane sugar
1 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons butter

2 cups sliced strawberries
2 blood oranges
2 tangerines
2 tablespoons unrefined cane sugar

To serve:
1 lemon, sliced into wedges
Powdered sugar

Preheat the oven to 425 degrees.

Place a 10×12-inch baking pan in the oven to preheat.

In a mixing bowl, whisk together the eggs. Combine with the almond milk and set aside. In another large mixing bowl, combine the almond flour, brown rice flour, sugar, baking powder, and sea salt. Slowly whisk the wet mix in with the dry, mixing vigorously to incorporate. Melt the butter in the heated baking pan. When melted, swirl it around the pan, then mix the rest into the pancake batter. Give the batter one last thorough mix, and pour into the hot baking pan.

Bake at 425 degrees for 30 to 40 minutes, until the pancake is puffed and golden and firm at the center. It will still be rather wet when ready.

While the pancake bakes, place the strawberries in a bowl and set aside. Using a sharp knife, supreme the citrus. Slice away the top and bottom end. Stand the citrus upright, and slice away the outer peel and pith, working in a circle around the citrus. Slice each fruit about 1/4-inch thick lengthwise, and then quarter each slice. Add to the bowl with the strawberries. Toss the fruit with the cane sugar and set aside to macerate, stirring occasionally.

Baked Almond Pancake | the year in food

  • Dixya @ Food, Pleasure, and Health - April 9, 2014 - 11:14 am

    i am not a baker at all and prefer flexibility of cooking as well. looking at these strawberries, i want a huge slice of this pancakes now.ReplyCancel

  • Laura - April 9, 2014 - 11:24 am

    We had a really exacting type for home ec. too. She would loom over your shoulder during sewing-oriented classes (I made a fuzzy stuffed scottish terrier-ish dog for my final project–pretty badass), and specify the same sifting and scraping rules as yours. But! When we made “healthy” brownies with applesauce, we were all SO on board with her meticulous ways. I guess they just know.

    I’ve wanted to make something like this since the GKS crew posted it last year as well. Yours is so bright with the citrus–sounds like a great transitional and totally fancy breakfast.

    Crossing my fingers for you on those Saveur awards! :)ReplyCancel

  • Katrina @ WVS - April 9, 2014 - 11:25 am

    Baked pancakes make me so happy. This is gorgeous, and looks so yummy!ReplyCancel

  • Lauren @ Dash of Soul - April 9, 2014 - 12:34 pm

    These photos are so beautiful! Pinning! :)ReplyCancel

  • gomez - April 9, 2014 - 12:49 pm

    Love. I want your book! I just ordered….ReplyCancel

  • EL - April 9, 2014 - 1:14 pm

    I have the same liking for “loose” recipes. So that might be why I love clafoutis and strawberry shortcake. I just experiment when I want the gluten free — generally with rice flour and oat bran. The oat bran seems to add a bit of texture/crunchiness without drying things out too much (although you have to be careful not to overdo it). I would think that a clafoutis would be pretty easy to make gluten free.ReplyCancel

  • Angela Brown - April 9, 2014 - 4:24 pm

    I wish I had a good enough memory to recall what we made back in Home-Ec. I’m sure it was something awesome! Your pictures look incredible in this post. I’d love to know what kind of lens they were shot with. Just submitted my Saveur vote…wish you all the best! Can’t wait to check out your new book!ReplyCancel

  • Leslie - Definitely Not Martha - April 9, 2014 - 6:53 pm

    I’m also much more of a cook than a baker. But puffed up oven pancakes are worth the exception. I’ve never tried making a gluten free one, but I love almond flour, and I love that you paired it with strawberry and orange.ReplyCancel

  • Laura @ Blogging Over Thyme - April 9, 2014 - 7:34 pm

    Congratulations on Saveur! I am DEFINITELY more of a cook than a baker (although I did bake professionally for a bit). It comes a lot more naturally to me–and I enjoy the spontaneity that cooking can provide.

    Love the idea of a baked pancake! This would be perfect for company!ReplyCancel

  • cheri - April 9, 2014 - 9:53 pm

    What a great recipe, perfect for a small crowd on a week-end!ReplyCancel

  • Kathryn - April 10, 2014 - 2:59 am

    I think Home Ec teachers the world over must have had the same kind of training ; )

    Love this breakfasty-brunch idea – it looks hearty yet light and a celebration of all that’s good about this time of year.ReplyCancel

  • David - April 10, 2014 - 3:21 am

    I’d like it!
    Thanks very much!ReplyCancel

  • Cara's Healthy Cravings - April 10, 2014 - 4:17 am

    This would be a lovely option for an Easter brunch, thanks!ReplyCancel

  • Dan from Platter Talk - April 10, 2014 - 5:17 am

    Love this post, you’ve got my vote.ReplyCancel

  • Kimberley - April 10, 2014 - 10:30 am

    @Angela: thank you! I shoot almost everything with my 35 mm/1.4 lens, which I adore.ReplyCancel

  • Kasey - April 10, 2014 - 8:56 pm

    These photos are SO beautiful Kimberley. I am so glad we had that impromptu little date today- you’re inspiring, lady. xoReplyCancel

  • Angela Brown - April 11, 2014 - 8:18 am

    Thanks for your response, Kim! Best of luck with Saveur…excited to see the results!ReplyCancel

  • Allyson - April 11, 2014 - 6:48 pm

    Dutch baby- what a fantastic name. These look beautiful. I bet the almond flour imparts a lovely flavor. I’ll be putting these on my list of things to try. Best of luck with Saveur!ReplyCancel

  • The Little Pancake Company - April 13, 2014 - 2:35 am

    This looks delicious! Dutch baby pancakes are one of our absolute favourites! I always love them served with a side of vanilla cream. Light enough not to overpower the taste of the almond flour but adds a lovely velvety texture.

  • Anne - April 13, 2014 - 10:12 am

    I remember Home Ec class like it was yesterday. Partially because it was only last year. I got so annoyed about how precise the teacher was. Spoon and level the flour, don’t scoop. Sifting is VERY important. Don’t eat the cookie dough. Ugg… I love cooking but I disliked that class. How do they think cookbook authors (such as you) make recipes?
    Either way, I love this post! I have never made Dutch babies, but they sound very interesting!ReplyCancel

  • sara - April 13, 2014 - 9:00 pm

    I love dutch babies, love the almond twist! :)ReplyCancel

  • Phoebe Lapine @FeedMePhoebe - April 15, 2014 - 8:54 am

    Wow, baked pancakes? Crazy-I’ll definitely have to try these sometime!ReplyCancel

  • erin @ yummy supper - April 22, 2014 - 9:11 am

    How cool is that that you had Home Ec!? And learned to make Dutch Babies to boot. I love that you used almond flour here… I want to come to breakfast at your house;)

  • MARY Kay - April 25, 2014 - 5:21 pm

    This picture is one of the most memorable of all the SAVEUR winning blogs!ReplyCancel

  • Frank - April 26, 2014 - 7:48 pm

    Those photos make those pancakes absolutely delicious!ReplyCancel

  • Hakk? Karadeniz - April 28, 2014 - 2:34 pm

    Very nice recipe, thank you:-)ReplyCancel

  • Clemsy May - May 7, 2014 - 11:31 am

    I love these photos, so pretty!ReplyCancel

Spring Tabbouleh with Green Harissa

(First, some great good news: I’m a finalist in Saveur’s Best Food Blog Awards! If you wouldn’t mind taking a moment to vote, I’d be so honored. Voting closes next Wednesday, April 9th. Thank you!)

When I was in school, I had a really hard time with critiques. It’s kind of a cornerstone of the art school experience and it loomed large in my mental landscape. There’s a lot of mythology around the value of critiques: how they prepare you to be able to speak about your work, how they throw you in at the deep end so that you learn to survive later, in that less kind real world, how you learn to grow a thick skin and receive criticism with a modicum of grace. None of that was true for me. I was way, way too sensitive, and it took me three years to learn how to speak about my work, and I did not learn how to effectively field criticism. Nor did I find that feedback outside of school was less kind. Instead it has been more kind.

Spring Tabbouleh with Green Harissa

This isn’t to say that I don’t see the value in a thoughtful critique or in receiving challenging feedback. It was just the context of the program I was in: often there wasn’t a lot of thought about the delivery and the remarks were guided by the first person to offer feedback; it would set a negative or a positive tone. What I have learned since is that we can choose to see the good in something, or we can choose to see the bad. There’s no accounting for taste, as they say. To see the good or the bad in any kind of creative work is a choice.

Spring Tabbouleh with Green Harissa

My last semester there, I decided to kind of own my critique. I loved the work that I had made so much, and I really fucking believed in it. So I went into that final critique and just made it a positive experience. My own enthusiasm was reflected in the feedback – I could see how that confidence quietly persuaded people out of a knee-jerk default towards negativity to one of curiosity and positivity and interest. It was a really powerful experience.

Spring Tabbouleh with Green Harissa

I’m thinking about all of this lately because I’m starting to ramp up the planning for my book tour. (!!!) And those critiques are really my only point of reference for standing in front of people and talking about my work. I had a period of panic – the shy, introverted part of me nearly convinced me to just not do a tour, not step outside of my comfort zone, not stand in front of a group of strangers stricken with panic and forgetting how to speak.

But I realized that there’s a striking difference: these events in support of my book aren’t about finding the faults in the work. They’re about celebrating a shared passion for cooking, and vegetables, and color, and farmers markets, and seasonality. They’re about community; this is where I get to emerge from the intensely private place where that book was made, and connect with y’all, face to face. And I’m really excited about that. It feels like the reward for the work that has been done. I’ll probably still be nervous, and I still have no idea what to talk about, but I’m figuring that out.

Spring Tabbouleh with Green Harissa

adapted from Food and Wine by way of Sprouted Kitchen

For a long time I was trying to work out a creative take on tabbouleh, one that used quinoa instead of bulgur and was flexible with the veggies and the herbs. But what I kept making fell flat. When I pulled this together last week, I had envisioned it as more of a grain salad than anything else. But tasting it, I realized that this was the tabbouleh that I was after. It stretches the definition of tabbouleh, sure, but it hangs on to its core elements: the generous parsley, the bright lemon tang, the grain that holds it together, the brightness. I love what both Sara and Ashley have done with the harissa; it’s a testament to the versatility of this bright, vivid sauce.

For the tabbouleh:
1 cup quinoa, rinsed
1.5 cups water
2 cups asparagus, sliced diagonally into 1/2-inch pieces
2 cups carrots, sliced diagonally into 1/4-inch pieces
2 cups quartered radishes
1 tablespoon olive oil

For the harissa:
1 cup coarsely chopped parsley
1/2 cup coarsely chopped mint leaves
1/2 cup coarsely chopped cilantro
1 or 2 jalapeños, coarsely chopped, and seeded if desired
Juice of one lemon
1 large clove garlic, pressed or minced
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
1/2 teaspoon sea salt
1/3 cup olive oil

Preheat oven to 400 degrees

Combine the quinoa and 1.5 cups water with a little sea salt in a small pot. Cover and bring to a boil, reduce heat to low, and cook until water is absorbed, about 15 to 20 minutes. Set aside to cool.

While the quinoa cooks, roast the veggies. Toss them with the tablespoon of olive oil and a little salt and pepper. Roast at 400 degrees until browned and just cooked, about 20 minutes. Toss once or twice to cook evenly.

Prepare the harissa. In a food processor, combine the parsley, cilantro, mint, jalapeño, lemon juice, cumin, fennel and sea salt. Pulse once or twice to combine. With the motor running, slowly add the olive oil. Combine until a coarse paste has formed.

In a large mixing bowl, toss the quinoa and veggies with the harissa. I used all of it. You may want to start with 3/4 of the sauce and taste to see. Serve at room temp.

  • Katrina @ Warm Vanilla Sugar - April 3, 2014 - 12:23 pm

    This is so freaking perfect for Spring. I love it!!ReplyCancel

  • Eileen - April 3, 2014 - 12:36 pm

    This tabbouleh sound fantastic! I love all the crunchy, vibrant veg and the kick of the harissa. Yay!ReplyCancel

  • Ashley - April 3, 2014 - 1:46 pm

    You got this girl. I feel like I’m preparing for the launch of my book with my boxing gloves on gearing up to hear where I screwed up the metrics or where I over shared. But you are so right, it’s about coming together to celebrate a shared passion. And you have much to celebrate. What a ton of work! and now you get to share it with all of us. I can’t wait.
    And yea for green harissa!ReplyCancel

  • Dixya @ Food, Pleasure, and Health - April 3, 2014 - 3:04 pm

    congratulations!!! green harissa sounds really good and perfect for the Spring. Pinning this for later.ReplyCancel

  • cheri - April 3, 2014 - 3:25 pm

    Congrats on your nomination! gorgeous salad, love everything about it!ReplyCancel

  • Kathryn - April 4, 2014 - 1:31 am

    Totally love your approach to the book tour; I know your book is going to be an absolute roaring success and I think a lot of that will be done to your attitude and spirit which I’m sure will flow through every word and photograph.ReplyCancel

  • SG - April 4, 2014 - 9:32 am

    Hooray! Congratulations on the nomination – voted!!! and really hope that you win!

    See you and meet you on your book tour!ReplyCancel

  • sara forte - April 4, 2014 - 10:19 am

    We go through phases of sauces and dressings around here and this is the current one. My bunches of cilantro and parsley in my CSA are GIGANTIC, so every tuesday I make a huge batch and we put it on everything. I havent been cooking much lately so a big batch of something like this would be ideal to have in the fridge to eat at my leisure. Looks gorgeous. PS You will be so much better on your book tour than you expect, I know it. First one is a doozy and then you’ll warm up to the whole idea, grasping that we’re all just people who love good food. No one expects you to be perfect. Sending hugs!ReplyCancel

  • Rebecca - April 4, 2014 - 6:48 pm

    This looks, and I bet tastes, amazing! Congrats on your nomination–I’m betting you will rock your book tour :)ReplyCancel

  • yossy - April 5, 2014 - 9:44 am

    I can’t wait to see your book and see you on the road!ReplyCancel

  • Leslie - Definitely Not Martha - April 5, 2014 - 6:46 pm

    This looks really good. Love the green take on the harissa and the beautiful contrast with the radishes, carrots and asparagus. Gorgeous photos and I’m definitely pinning this recipe for later. Good luck for the awards and congrats on the nom!ReplyCancel

  • Elizabeth - April 5, 2014 - 7:48 pm

    This is a gorgeous salad, no matter what you call it. Can’t wait to make it when asparagus starts showing up at our local markets. Congrats on your Saveur nomination. How exciting!ReplyCancel

  • Millie// addalittle - April 6, 2014 - 2:13 am

    Looks delicious and your photography is amazing!
    Love the look of your website to :)ReplyCancel

  • Christina @ but i'm hungry - April 7, 2014 - 3:28 pm

    Oh, tabouleh is one of my favorite things in the world… and these vegetables… oh my. Beautiful. You can stretch the definition of tabouleh all you want when the finished product looks like that…ReplyCancel

  • Robyn - April 8, 2014 - 5:51 am

    I know we’ve never met but I can’t help thinking you invented this recipe Just For Me… Yes? It’s got my name on it :-)ReplyCancel

  • Nicole - April 8, 2014 - 1:09 pm

    I think constructive criticism can be an important tool, but I’ve noticed that if you start from a negative place, it fosters more negativity. It’s a tricky thing! I have a feeling that your book tour will be surrounded by warm positivity for all you’ve accomplished. This salad sounds fantastic!!ReplyCancel

  • erin @ yummy supper - April 9, 2014 - 9:26 am

    Kimberley, I can’t wait for your “book tour” – count on me to be there at one of your events, for sure.
    And yes, I so agree as an introvert it’s hard to put oneself out there, but people will be so excited to meet you and to share the positivity,passion,and deliciousness you’ve infused into your book.
    Go lady go!

  • Maui Girl Cooks - April 15, 2014 - 11:01 am

    Congrats on being a finalist in the Saveur blog awards! I love your blog and am particularly interested in making the green harissa, just as soon as my cilantro gets bigger. Or maybe I will just buy some at the farmers market. I’ve made red, but not green-those flavors are right up my alley. Thanks for sharing!ReplyCancel

  • Brooke Evans - May 7, 2014 - 5:17 am

    Sorry I missed the voting but if I had’ve known about your awesome blog earlier I definitely would’ve voted for you. This dish looks amazing and I just have to make this. ThanksReplyCancel

  • Brooke Evans - May 7, 2014 - 5:18 am


  • Dara McMains - June 10, 2014 - 11:35 am

    I have posted a link to your page on my own!! I love your dishes and wanted to share!

    Please check it out and thank you so much for sharing your beautiful dishes!!ReplyCancel

  • Christine - July 15, 2014 - 9:44 am

    I know you wrote this up a while ago now, but I just came across it today and wanted to comment on what a beautiful dish it is! I love the green harissa blend and I cannot wait to try it out!ReplyCancel