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Grilled potato, lemon + zucchini salad with romesco. There’s a few instances of life-y things that I can count on one hand (hope you’re not expecting deep thoughts today): The number of times in my adult existence that I’ve had a professional haircut (ditto for manicures and pedicures combined).

grilled potato, lemon + zucchini salad with romesco

The number of times that I’ve visited New York City (’bout to change in September yesssss!). Not Just an Egg Salad. Whenever we visit Luise’s family in Denmark we also eat smørrebrød.

Not Just an Egg Salad

Have you heard of it before? It’s a traditional Danish lunch with rye bread and different toppings. Usually meat, paté, spreads, cheese or fish. We have been working on some delicious vegetarian spreads, patés and dark rye sourdough bread for our book, but you have to wait until next spring to see the result. Meanwhile we would like to introduce you to another danish smørrebrød favorite. Polenta Hash with Fava Beans, Garbanzos, and Peas. You know how Santa Claus arrives in the middle of the night, delivers his merry heap of bounty, and then sneaks off again without a trace?

Polenta Hash with Fava Beans, Garbanzos, and Peas.

I love that. It’s so easy to be fascinated by something that we can’t see — something that appears to be magical by simple virtue of its not having appeared at all. You should know that this is not the case with the Fava Bean Fairy, who I saw with my very own eyes just a few days ago in the Whole Foods produce section. Bar Tartine Cauliflower Salad Recipe. I'm not much of a menu collector, although I have a small stack of gems in one of my desk drawers.

Bar Tartine Cauliflower Salad Recipe

A good number of them are menus from past meals at Bar Tartine. For those of you who have yet to visit San Francisco, Bar Tartine is a much loved establishment in the heart of San Francisco's Mission district, just a couple of blocks from the (deservedly famous) namesake bakery. After Tartine, Chad Robertson and Liz Prueitt opened Bar Tartine - nearly ten years ago - and chefs Nick Balla and Cortney Burns have been at the helm since 2011. It's the place Wayne and I like to go to celebrate a birthday, or walk to on a sunny day for brunch, or just sit for a drink and a couple of little plates. Spring Panzanella Recipe. I wasn't going to run this Spring Panzanella recipe.

Spring Panzanella Recipe

It sounded like some of you were suffering from pea and asparagus fatigue, so I planned on saving it for next year, or just keeping it to myself. But after seeing mountains of peas at the Union Square Farmer's Market in New York City on Saturday morning I changed my mind. Here it is, one last pea and asparagus recipe, before it's too late and we run headlong into summer. I used herbs from my container garden (more about that ongoing saga later), and fresh peas, asparagus, and greens from the farmers' market. The thing that makes this recipe great is that you don't need to make up a separate dressing, flavorful pan juices from cooking the greens do the job nicely without any extra effort. For those of you interested in my NYC trip, the Greenmarket was just one of the great things I encountered on this trip - it's actually hard for me to believe what we were able to cram into such a short stay.

The Green Kitchen Maple-tossed Beluga Lentil Salad. It’s pretty exciting seeing the evolution of your favorite bloggers go from nearly-secret to explosive, world-wide superstars.

The Green Kitchen Maple-tossed Beluga Lentil Salad

Green Kitchen Stories is one of those blogs, written by my friends David and Luise (and their sweet daughter Elsa!). Together they have created one of the freshest and most exciting vegetarian food blogs online, and theirs has become one of my biggest sources of inspiration. Everything they create is fresh and creative – dishes that dazzle with their originality and deliciousness. You can therefore imagine my absolute glee when I found out that David and Luise were going to publish a cookbook. Many months later, here I sit in the sunshine-dappled grass pouring over their genius pages, thoughts and recipes.

Although it was so hard to decide, I chose this particular recipe, the Maple-tossed Beluga Lentil Salad, because it features all of the very special and fleeting foods that are now in season. Maple-tossed Beluga Lentil SaladServes 4 Directions: 1. Green Detox Salad. I’ve been in this rut…called too much sweets rut and can’t seem to get out of it.

Green Detox Salad

I’m not the one with a big sweet tooth but between traveling, birthdays, more birthdays, office feeder and just random late night chocolate cravings, it seems like I’m confronted with something chocolatey, gooey, creamy or puffy everywhere I turn. Plus who can pass along the most adorable glazed pink icing peeps donut? Thank you Dunkin’ Donuts and my co-workers. This Green Detox Salad is sweet, crunchy, creamy but minus the calories. It will leave you fulfilled and wanting more but without the guilt.

Any type of greens work well for this salad. To balance the freshness of the vegetables, I roasted asparagus and beets to bring out their sweetness.Then it’s all about adding more flavor and crunch. Toasted Walnut, Aubergine and Pomegranate Salad. This is one of my favourite summer salads.

Toasted Walnut, Aubergine and Pomegranate Salad

It’s perfectly light yet still deliciously filling with a fantastic array of different flavours and textures. The avocado and aubergine provide a wonderfully soft, creamy element to every bite which contrasts amazingly with the slightly harder broccoli. The agave toasted walnuts and pine nuts also add a wonderful crunch, as well as a hint of sweetness, which is enhanced by the juicy pink pomegranates. All these delicious ingredients are really brought together by the salad dressing though, which combines the nutty taste of tahini with sweet agave, tangy lime and extra creamy avocado. The whole dish is so easy to put together, but for extra melt-in-you-mouth deliciousness I add baked sweet potato wedges. Serves 3 – 1 bag of rocket – 2 aubergines – 2 large avocados.