ORZO + BROCCOLI PESTO SALAD

I have been a long time admirer of Heidi, creator of the eversopopular 101cookbooks. I started off my food blog interest, knowing of only two sites, Heidi's being one of them. Her taste in food is similar to mine, so I read (and still read) every post with full attention. I like to cook with whole grains and lots of produce; keeping food fresh and natural, while not compromising flavor. She has been a pioneer of that style in the food blog world, reminding readers that food that is good for you, does not end at steamed vegetables and a dry protein. Heidi is creative, kind, and relatable in the way she presents her recipes. She emphasizes on her site and in her new book Super Natural Every Day, that recipes are there to offer ideas and get you started, but always open for change. The book is full of helpful tips, great recipes, and room for you to make them your own. It is not short of beautiful images and her humble personality is woven through every page.

This recipe caught my eye as I was thinking of something to bring on a picnic with my sister in law and sweet little niece. It travels well and is packed with flavor. I only made a few changes, to avoid yet another trip to the store. I swapped in walnuts for the suggested pine nuts, added chopped cilantro, and tossed in some adzuki beans for a little extra protein. I am going to write Heidi's recipe as given in the book, and you can make your adjustments as you desire.

ORZO + BROCCOLI PESTO SALAD // Serves 6

Super Natural Every Day by Heidi Swanson

1 Cup Whole Grain Orzo

5 Cups Raw Broccoli, cut into small florets

2 Cloves of Garlic

2/3 Cup Pinenuts, toasted

1/3 Freshly Grated Parmesan Cheese

Juice of one Lemon

1/4 Extra Virgin Olive Oil

1/4 Cup Creme Fraiche

Grated Zest of one Lemon

1 Large Avocado, sliced

1. Bring a large pot of water to a boil, salt generously. Add the orzo and cook according to package instructions. Drain, rinse with cold water, and drain again.

2. In the meantime, cook the broccoli. Bring about a cup of water to a boil in a large pot with a pinch of salt. Stir in the broccoli, put the lid on and cook for one to two minutes, just long enough to take the edge off. Quickly drain the broccoli, and run under cold water to stop the cooking. Drain well.

3. To make the pesto, combine 2 cups of the cooked broccoli, the garlic, most of the nuts, parmesan, 1/4 tsp salt, 2 Tbsp. of the lemon juice and pulse in a food processor. Drizzle in the olive oil and creme fraiche and pulse until smooth.

4. Toss the orzo, remaining cooked broccoli florets, about 2/3 of the pesto and the lemon zest. Taste it and add what you like - more lemon, salt, the rest of the pesto. Fold in the avocado and top with the remaining nuts and a bit of extra parmesan if you prefer.

LEMON MERINGUE ICE CREAM PIE + NEWS.

The Sprouted Kitchen by Sara Forte, photographed by Hugh Forte. Hopefully hardcover, matte paper, intriguing images, produce focused, approachable recipes... a book. We're creating one. Exciting and petrifying, right?

I left my big-girl-career-job last March, knowing that it was not my future. I enjoyed the work and the people, but despite the pragmatist in me, I had a hope that maybe I could take a chance at doing what I actually enjoyed. Hugh motivated me to take the leap, and a lot has happened between then and now. Who knew that months later, the opportunity to write a book would find it's way into my inbox? Long story short, there have been months of emails with Ten Speed Press, lots of questions and me seeking advice from a couple people I respect who have published cookbooks of their own.

I love to eat, I find it gratifying to experiment and end up with something good every so often. I believe in encouraging people to eat well by providing practical tools/recipes to fill their bodies with good things (that may include a bit of ice cream pie) and most importantly, to end up at a table, spending time with each other, because eating is an experience and we all need to be fed. This blog has given me space to do that, and I want to be better; I want to keep learning, and to learn more you must be challenged. Through your kind comments telling me that you made something on here and liked it (which p.s., makes my day), or that you enjoyed the pictures, or resonate with something I wrote, I have been inspired and fulfilled. So, even though I didn't think the opportunity to write a book would come about as quickly as it did, and I may not be completely ready for the task, I needed to say yes. We are beyond excited, but because you people are my trusted internet friends, I am scared and intimidated to enter a market that is inundated with so much incredible work.

I am off to a bit of a slow start, but I am at a grocery store or farm stand every other day, so we're on our way. Hugh is my live in taste tester, and so far hasn't complained about the four dozen carrot date muffins I made before I felt the recipe was just right. It's been fun to brainstorm the feeling we want this book to evoke - to dream together.

So I made this lemon meringue ice cream pie in honor of the big news. I love the different layers of flavor and texture here; crunchy to creamy to tangy to pillowy golden meringue. It may not be ice cream weather where you are, but trust me, it doesn't matter. A slice of pie and a thanks to all of you for making our corner of the internet a place to dream big.

LEMON MERINGUE ICE CREAM PIE IN TOASTED PECAN CRUST

Serves 8

Slightly adapted from Jamie's Restaurant in Florida via Bon Appetit

There are a few softening and freezing steps, but overall, this is a very easy pie. If you were in a pinch, store bought lemon curd will work in the layers here. The homemade version can be made ahead of time.

See our Lemon Curd recipe here

Crust//

1 1/2 Cups Finely Chopped Pecans

1/4 Cup Evaporated Cane Juice/Sugar

1/4 Cup Unsalted Butter, melted

3 Cup Good Quality, Vanilla Bean Ice Cream

Meringue//

3 Large Egg Whites
Pinch of Cream of Tartar
6 Tbsp. Cane Sugar

5 Tablespoons Evaporated Cane Juice/Sugar

1. Make the curd according to instructions and chill for a few hours to firm up.

2. Preheat oven to 400'. Mix the pecans, sugar and butter together until moistened. Press the pecan mixture on the bottom and up the sides of a 9'' diameter glass pie dish, the mixture will be crumbly. Bake until the crust is slightly toasted, about 12 minutes. The crust will have slipped down the sides, use the back of a spoon to press it back in to place. Cool and then freeze the crust for 30 minutes.

3. Dollop 1 1/2 Cups of the softened ice cream over the crust, and spread into an even layer. Spread lemon curd over the ice cream and freeze until firm. About 1 1/2 hours. Dollop the remaining ice cream over the lemon curd, and freeze again. You can do this in advance and finish it with meringue when ready to serve.

4. Preheat oven to 500'. To make the meringue, beat the egg whites with an electric mixer until frothy, add the pinch of cream of tartar and gradually add the sugar while mixer is running. Beat until stiff peaks form. Spread the meringue on top of the pie in an even layer. Place the pie in the oven until meringue is golden in spots, about 3-4 minutes. You could use a butane torch as an alternative if you own one. Cut and serve immediately.

MEYER LEMON CURD.

I would say the average person thinks lemons/citrus are summer fruits. They are crisp and tangy, add a lot of flavor without a lot of heaviness, which is typically a warmer weather preference. Lemonade, lemon bars, seems fourth or july-ish no? But now, when meyer lemons are in season, they are what take over my fruit basket. I may have been a bit greedy and bought 12 at the market last visit. Apparently I don't use lemon as much as I thought I did, because I still have too many. There is this fine line of having too much of a good thing, and in this case, it has caused me to experiment a bit. Alas, a simple lemon curd to use up some of that sweet citrus.

Of course, this time of year, it would make a wonderful and different gift. It keeps in the fridge about one week. You can re-use mustard jars or buy small mason jars at your local craft store. I used David's recipe, because the man knows sweet things. He mentioned that it would be good folded into fresh whipped cream. I plan on putting it on toast myself, and giving a small jar as a hostess gift.

MEYER LEMON CURD // Makes 1ish Cups

Recipe from David Lebovitz

The sweet to tang ratio is perfect, I wouldn't change it. He notes that if you can't find meyer lemons, you can use normal lemons, and use a bit more sugar.

1/2 Cup Fresh Meyer Lemon Juice

1/3 Cup Natural Cane Sugar

2 Eggs

2 Egg Yolks

6 Tbsp. Organic Butter

pinch of Salt

1. Place a mesh strainer over a bowl, and set aside.

2. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.

3. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

4. Increase the heat a VERY LITTLE bit and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk. For me, this took about ten minutes in a 12'' pan.

5. Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator.