As I was making Remedy Quarterly deliveries in the city last Friday, I was so close to the Union Square Greenmarket that I decided that it was a must—especially now that new fruits and veggies keep popping up. One step among the vendors and I knew I’d made the right decision. There’s something about going to the farmer’s market, no matter if it’s in little Kalamazoo, Michigan or the middle of New York City, that just gives me an instant feeling of belonging. There’s so much energy and life, yet it’s also incredibly calming. Each leaf, each fruit or vegetable is going to be made into something amazing—or it’s going to be immediately eaten, which is exactly what I did when I stumbled upon baskets of bright red strawberries. Oh how I love those little red berries! Luckily I saved enough to come home and whip up this strawberry rhubarb upside down cake for an evening cookout.

Last year I whipped up a berry upside down cake, which was incredible—but this time I wanted to try something a little different, just to mix things up. Instead of sour cream I used greek yogurt, which provides a similar tangy flavor and moistness, but with less fat. I also wanted to add a bolder lemon flavor to the cake batter to compliment the fruit, so I added a bit of lemon zest and used lemon extract instead of vanilla. It’s all pretty simple stuff, but it’s those little touches that really make the cake sing.

The finished cake is moist and flavorful, with just the right balance of fruit to cake. In fact, we all agreed that this could also be used as a coffee cake in the morning. It’s fresh and delicious and simple as can be— a perfect combination if you ask me.

Since making it, I’ve been toying with the idea of trying it again as a layer cake—what if you made two and stacked them on top of one another? I’m not sure if both cakes would have the fruit on them, perhaps only the bottom one would have the fruit on in and the top could be garnished with a light, creamy frosting and studded with fruit… oh the ideas I have. But until now, this is perfectly simple and oh-so tasty, so go ahead and try it out, you’re not going to be disappointed.

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I have a few go-to things that I make for dinner each week—something in a tortilla and something on pizza dough. The tortillas and dough really act as a vehicle for whatever I have in the fridge at the moment, usually some sort of meat and a bunch of veggies. This pizza grew out of one of those evenings where I just threw a bunch of stuff on a pizza and it was so good that I actually made sure I had these exact ingredients ready the next week. Asparagus, shallots, bacon and goat cheese on a whole wheat pizza dough—yeah, we may have had it again last night.

As you may have picked up, this pizza is all about the ingredients on top, not necessarily the dough. In fact, the first few times I made it I used store-bought whole wheat dough. Since then I’ve made it using both store bought and homemade, and really it boils down to what you have on hand and how much time you have.

In addition to the asparagus, shallots, bacon and goat cheese, I sprinkled a pinch of red pepper flakes and a little lemon zest before I put it in the oven to give those earthy flavor a little pick me. Then, once the pizza’s done, I sprinkled it with a little chunky sea salt. Those little touches really round out the flavors and make every bite different.

This recipe is super flexible and can really evolve as we get new veggies at the market. Do you have standard recipes that you make and evolve each week? I’d love to hear!

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spring pizza
makes 1 pizza

your favorite whole wheat pizza dough
7-8 asparagus spears, cut into 1-inch pieces
2 slices of bacon, chopped
1 large shallot, sliced into rounds
1 garlic clove, finely chopped
1/4 cup crumbled goat cheese, I recommend Boucheron
1/4 teaspoon red pepper flakes
zest of half a lemon
pinch of sea salt

Preheat the oven to 400°

1
On a pizza stone or baking sheet, spread out the pizza dough into a 12-inch circle. Pop it in the oven for 8 minutes.

2
Meanwhile, combine the bacon, aspagarus and onions in a medium sautée pan over medium heat. Cook for about 5 minutes, until the onions become transparent. Add the garlic and cook for 1 more minute.

3
Carefully pull the dough out of the oven and evenly spread the ingredients from the sautée pan over the dough. Evenly dot the cheese over the pizza and sprinkle with the red pepper flakes and lemon zest. Bake for another 8 or so minutes, until the cheese has melted.

4
Remove from the oven and sprinkle with a little sea salt. Cut and serve immediately.

I am so jazzed to announce the arrival of Issue 9: Escape. Not only is this issue full of the usual goodness—food memories and the recipes that inspired them—it also has 30% more pages! And those pages are in full color! Holy moly! As you scroll down you’ll see some of the full color pages, including a great interview with Bonnie Slotnick of Bonnie Slotnick Cookbooks, a must-see cookbook shop in NYC.

I’ve had so much fun with this issue, I hope you enjoy it as much as I do. To celebrate it’s arrival, just enter the code RQEMR at checkout and receive 15% off Volume 3.

Ok, we all know the Kentucky Derby isn’t really about horse racing or busting out your fancy hats—it’s all about the mint juleps. Mint combined with a little sugar and a whole lotta bourbon makes for a dangerously delicious drink. So delicious in fact, that even if you’re not into the race, I suggest you try whipping one of these up just for the fun of it. And don’t forget, the Derby actually falls on another big party weekend, Cinco de Mayo, featuring one of my favorite beverages of all time, the margarita. I’ve listed a few of my favorite margarita recipes just in case you need a little inspiration.

If those aren’t enough reasons to celebrate—I’m proud to announce the arrival of the Remedy Quarterly, Issue 9: Escape. I’m planning a bigger post next week, but I’m offering a discount on Volume 3 to my readers because I’m just so dang jazzed about it. Use the discount code RQEMR at checkout and you’ll receive 15% off the next four issues. Order by Saturday and it’ll be shipped in time for Mother’s Day.

Cheers! To mint juleps, margaritas and Remedy Quarterly!

P.S. If you’re in NYC, stop by the Food Book Fair this weekend—it’s sure to be an awesome event. I’ll be selling Remedy Quarterly at the Foodieodicals event Saturday from 5:30 -7:30 at the Wythe Hotel.

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Margarita Round Up

Grapefruit Margarita
Ginger Cilantro Margarita
Coconut Margarita with Toasted Coconut rim
Classic Margarita, perfected

To see the entire collection of margaritas, look here.
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Mint Julep
recipe by Dale Degroff from The Essential Cocktail

2 mint sprigs
3/4 ounce simple syrup
2 1/2 ounce bourbon

1
In the bottom of a cocktail shaker, gently muddle 1 of the mint sprigs and simple syrup. The goal is to release the essential oils from the mint, not crush it. Add the bourbon—no need to shake. Strain into a tall glass (use a copper one if you happen to have one) filled with crushed ice.

2
Now, stir the cocktail and ice with a cocktail spoon until the glass becomes frosted. This may take a few minutes. Garnish with the additional mint sprig and a straw. Enjoy!

I’ve become a rhubarb stalker. It’s kind of embarrassing. In the past month I’ve repeatedly called stores to see if they have it; I’ve traveled to different markets just in case the bigger ones might have it before my smaller farmers market might. I neeeeed it! I know I sound a little bonkers—I kind of am, but rhubarb means spring. It means the start of no jackets, the scent of fresh flowers filling the air, long, wandering walks—you know, all those things I’ve been dreaming about for months. Well, it finally arrived at my market this past weekend so you know I loaded up. Not only did I find rhubarb, but I think I may have found my favorite way to use it—I’ve made this recipe twice in one week—it’s that good.

My recent acquisition of rhubarb happened to coincide with my last week of work. I wanted to bring in a homemade treat on my last day and that pile of red and green stalks were just waiting to be used up. I needed whatever I made to be easy to carry in on the train, something that could be cut into little individual servings ahead of time, and of course, something that would knock my soon-to-be-ex-coworkers socks off. I wanted to go out with a bang, you know? That’s when I came up with rhubarb + ginger crumb bars. The genius thing about these bars is that the base is the same as the crumble on top, so it’s a snap to make.

On the last day of work, I woke up early and made these. A sweet, buttery scent filled our apartment and I was filled with anticipation—not only to try these tasty treats but to begin doing this more often. One bite of these little bars was beyond my expectations. The crust is buttery and crumbly, but sturdy enough to stay in once piece, while the rhubarb and ginger get soft and gooey with the perfect amount of tartness to contrast that buttery crust. And we can’t forget the crumble—oh the crumble. I kind of feel like all fruit desserts should have crumble—can we just make that a rule? Yup, this was so good that when I started working at my new office, I woke up early and arrived with rhubarb + ginger crumb bars in hand.

rhubarb + ginger crumb bars
makes about 24 bars | adapted from these blueberry crumb bars

for the dough:
1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1/4 teaspoon salt
Zest of one lemon
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg

for the filling*:
4 cups rhubarb, sliced into 1/2″ pieces
2 Tablespoons ginger, finely chopped
Juice of one lemon
1/2 cup sugar
4 teaspoons cornstarch

Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.

1
To make the dough: In a medium bowl, stir together the sugar, flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. Pat half of the dough into the prepared pan.

2
To make the filling: In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the rhubarb and ginger. Sprinkle the rhubarb mixture evenly over the crust. Crumble remaining dough over the rhubarb layer.

3
Bake in preheated oven for 45-50 minutes, or until top is slightly brown. Cool completely before cutting into squares.

*I think you could substitute just about any fruit for the filling. If you use a juicier fruit, you may want to reduce the amount of fruit slightly. Let me know if you try it with something else, I’d love to know how it goes.

Some days lunch just can’t come soon enough. I swear I just ate 2 hours ago, but all of a sudden my stomach is speaking to me—literally. Other days I just get lost in my day and all of a sudden I look up and it’s two o’clock and I realize then that I haven’t eaten. And then the hunger pains kick in. Both instances call for quick and swift action—there’s no time to mess around when it comes to lunch. Last week when the latter happened, I needed something quick and delicious, and remembered a recipe I’d recently read by Lynne Rossetto Kasper. The total time for this little number is 14 minutes—including prep. Yup, you read that right.

The asparagus and shallots go into the broiler first—you’ll begin to hear them sizzle as they brown. A few minutes later, you’ll crack the eggs in the center of the pan—leaving them looking like little gems in a wreath of asparagus. While the eggs cook—it only takes a minute—slice some bread and get ready for a satisfying meal.

I simply scooped out one of the eggs and half the aspargus into the a bowl—it didn’t take long before I was dipping my bread straight into the pan. This dish is a perfect example of how spring and summer vegetables amaze me with their simplicity. We’re talking asparagus, shallots and eggs—it boggles my mind how so much flavor can fit into so few ingredients. Each bite is full of that lovely green, earthiness of fresh asparagus paired with rich, creamy ooziness of the eggs that soak into the bread and create little bites of goodness. Have it for lunch, brunch or even a late night dinner as Lynne originally suggests, it’s safe to say you’re going to enjoy this one.

creamy eggs + asparagus
serves 1-2 | adapted from How to Eat Supper by Lynne Rossetto Kasper

1/2 pound slender asparagus (1/3 to 1/2 inch thick), stems trimmed and cut into 1 1/2 inch pieces
olive oil
1 small shallot, finely chopped
1/2 teaspoon kosher or coarse salt
2 large eggs
juice of half a lemon
2-3 slices of chewy bread (I used a raisin walnut bread that was surprisingly delicious with this)

Preheat the broiler.

1
Coat the bottom of a cast iron skillet with olive oil and place in the broiler to heat up for 2 minutes.

2
Carefully pull the pan out with an oven mitt, being careful not to touch the pan. Add the asparagus, shallot, salt and pepper, turning to coat and spread pieces evenly in the pan. Cook under the broiler for 3 minutes, stirring once. They should brown slightly but shouldn’t become mushy.

3
Again, being careful not to touch the handle, push the asparagus to the edges of the pan, leaving the center empty. Carefully break the eggs into that space. Broil for 1-2 more minutes. Carefully remove the pan from the broiler.

4
Squeeze the lemon juice over everything and sprinkle with more salt. Serve with the slices of bread. As you fork the asparagus, dip them in the egg yolk, it’s part of the “sauce” of the dish. Sop up juices with the bread, or pile the asparagus and egg on the bread like I did—either way, it won’t take long to disappear.

There’s much to celebrate today my friends. First, it’s my first day as a self-employed lady! Woohoo! I am so excited about the opportunity to make this blog and my magazine bigger and better—it’s going to be awesome! Perhaps you’re looking for another thing to celebrate… How about the soon-to-be-here, possibly-best-holiday-ever, Cinco de Mayo?! You know I love an excuse to drink a margarita.

I’m usually a lime-on-the-rocks-with-salt kind of girl, but I’m all about mixing things up so I decided to whip a grapefruit margarita. To cut down on some of the bitterness, I used a Ruby Red grapefruit, which is a little sweeter than traditional grapefruits. Just to jazz things up, I created a sweet and salty rim using a mixture of sugar and salt. It’s the perfect contrast to the grapefruit.

Still looking for something to celebrate? It’s the weekend! Woohooo!

Cheers! To making it happen, margaritas and the weekend!

grapefruit margarita
makes 1 cocktail

1 ounce fresh lime juice
3 ounces fresh ruby red grapefruit juice
1/4 ounce agave syrup
1/2 ounce cointreau
1 1/2 ounce 100% agave tequila

for the rim
1 Tablespoon sugar
1 Tablespoon salt
grapefruit slice

1
Combine the sugar and salt on a small place. Rub the rim with the grapefruit slice, then dip it in the salt and sugar mixture. Fill with ice and set aside.

2
In a cocktail shaker filled with ice, combine all the ingredients. Shake for 10 seconds. Carefully strain into the rimmed glass and garnish with the grapefruit slice.

Ummm, two things. First I need more mineola tangelo in my life. How have I never enjoyed this tasty fruit?! Apparently they’re a blend of tangerines and grapefruit—whatever they are I’m in love. They’re super juicy and sweet and oh-so-delicious. The second thing I want to talk about is what a beauty this cocktail is. Seriously? I’m not sure if I’ve ever seen a lovelier beverage. That soft, sherberty orange reminds me of a push-up pop and looks so summery, especially adorned with my favorite striped straws.

Looking for something simple to whip up, I juiced the mineola tangelo, then added a little rhubarb syrup and vodka. I was kind of thinking about a highbrow screwdriver—I hope that doesn’t throw you off, because it’s so tasty. After a good shake, I strained it into a glass and topped it off with a splash of seltzer. One sip of this lovely lady and you’re going to be in heaven. It’s light, refreshing and juicy. Basically, between it’s flavor and looks, I’m strongly suggesting you go ahead and make this for yourself and your favorite pal.

Cheers! To discovering new fruit, lovely cocktails and the weekend!

mineola tangelo + rhubarb spritz
makes 1 cocktail

For the rhubarb syrup:
2 cups rhubarb, sliced into 1/2 inch pieces
1 cup water
1 cup sugar

For the cocktail:
2 ounce fresh squeezed mineola tangelo juice
1 ounce rhubarb syrup
1 1/2 ounce vodka
splash of seltzer
garnish with a tangelo slice

To make the rhubarb syrup:
1
Over medium heat, combine the rhubarb slices, sugar and water. Stir to dissolve the sugar. Once the mixture comes to a boil, reduce to a simmer and cook for about 20 minutes until the rhubarb is completely broken down. Remove from heat and let cool.
2
Using a fine mesh sieve, strain the rhubarb from the syrup. Store in the refrigerator for up to 2 weeks.

To make the cocktail:
3
Combine the tangelo juice, rhubarb syrup and vodka in a cocktail shaker filled with ice. Shake for 10 seconds, then strain into a collins glass filled with ice. Top it off with a splash of seltzer and garnish with a tangelo slice. Enjoy!

Since making the decision to quit my job and make my side projects my paying projects, I’ve experienced a whirlwind of emotions. Some days I wake up and I’m so awesomely excited, I just can’t wait to do this; I feel so lucky! Other mornings I wake up an hour or more before my alarm, feeling anxious and thinking, did I really quit my job? How am I going to make this work? I suppose that’s life, but I’ve been trying to find ways to cope with the nerves.

Last weekend, after I once again woke up way too early (on a Saturday morning of all days), I decided it was time to mix things up. Instead of going to my local market, Aaron, Maude, and I took a longer walk to Brooklyn’s largest market at Grand Army Plaza. It exactly what I needed. I picked up some local grains from Cayuga, bought some beautiful tulips (I’d forgotten how much I love those flowers) and the most exciting find of the day was this rhubarb. I found rhubarb at the store earlier this year, but this was the first time that I spotted it at the market. What a sight for sore eyes! I bought a handful of stalks and started thinking about what to do with them as I made my way home. I decided on rhubarb and ginger muffins, which turned out to be the perfect way to enjoy the first stalks of season.

The next morning, I got to work on the recipe so I could bring them to meet some new friends. As I flipped through some of my favorite muffin recipes, cursing myself for waiting so long, I remembered one that incorporated jam into the batter. This is where things got fun and I remembered oh yeah, I love this! I love challenging myself to create something I’ve never had before, something that other people are going to really enjoy.Yeah, that’s what I’m doing with my life. It’s going to be stressful sometimes, but if this is the reward, I’m ready!

I got to work creating a rhubarb compote by chopping up the rhubarb, tossing in some fresh ginger, fresh-squeezed orange juice and a little sugar. As that simmered and softened on the stove top, sending wafts of spring scented happiness my way, I dual-tasked by getting the batter under way. The rhubarb took about 15 minutes to break down and absorb some of the liquid, I let it cool slightly, and then gently incorporated it into the batter, adding some fresh orange zest to jazz things up. Into the oven they went along with a silent request to the baking Gods that they come out tasting delicious.

Thank goodness they were listening. I love these muffins—and I’m happy to say everyone I shared them with did too. The rhubarb and ginger are a natural pair, bringing little bursts of bright flavor to each bite as they mingle with the not-too-sweet batter. Ahhh, did you hear that big sigh of relief? That was me being thankful that these taste so good. And the next deep breathe was me, telling myself I’m ready. Because I am.

rhubarb + ginger muffins
makes 12 muffins

to make the rhubarb + ginger compote
1 cup rhubarb, sliced into 1/2 inch pieces
1 Tablespoon fresh ginger, finely chopped
2 Tablespoons fresh orange juice (note, you’ll want to use the zest below)
1/4 cup sugar

to make the batter
6 Tablespoons unsalted butter
1/2 cup whole milk
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon orange zest

Put a rack in the upper third of oven and preheat to 375° F.  Generously butter muffin cups or line with cupcake papers.

1
To make the compote, combine the rhubarb, ginger, orange juice and sugar in a small saucepan. Bring to a simmer over medium heat. Cook until it becomes thick and jam-like, stirring to prevent burning 15-20 minutes. The rhubarb should still have a little shape, but should be soft to the touch.
2
Remove from heat and set aside.
3
To make the batter, melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.
4
Whisk together flour, sugar, baking powder, and salt in a medium bowl.
5
Add milk mixture and stir until just combined.
6
Gently but thoroughly fold in the compote and orange zest.
7
Divide batter among muffin cups and spread evenly.
8
Bake until golden and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes.  Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.

Hellllooo, happy hour! Whew, it’s been a busy week around here. Between launching The Good Cheer Co web site and my awesome partnership with Food52 my head is spinning! Just in case you haven’t heard, Food52 will be selling my magazine, Remedy Quarterly for the next 2 weeks at a discounted price. If you haven’t picked it up yet, there’s no better time than now!

But let’s get back to drinks already! Rhubarb is finally showing up at the markets around here, so of course I’m kind of hoarding it. I’ve got a jar of rhubarb simple syrup in the fridge, ready to make cocktails or flavored sodas on a whim. This little number is tasty and refreshing, with an underlying, slightly tart rhubarb flavor accented by bits of basil. And just to jazz things up, I added a splash of ginger ale. Yeah, it’s kind of awesome.

Cheers! To making it happen, rhubarb and tasty drinks!

rhubarb, basil + ginger cocktail
makes 1 cocktail

For the rhubarb syrup:
2 cups rhubarb, sliced into 1/2 inch pieces
1 cup water
1 cup sugar

For the cocktail:
1/2 ounce lemon juice
3 basil leaves
1 ounce rhubarb syrup
1 1/2 ounce light rum
1-2 ounces ginger ale
1-2 basil leaves, for garnish

To make the rhubarb syrup:
1
Over medium heat, combine the rhubarb slices, sugar and water. Stir to dissolve the sugar. Once the mixture comes to a boil, reduce to a simmer and cook for about 20 minutes until the rhubarb is completely broken down. Remove from heat and let cool.
2
Using a fine mesh sieve, strain the rhubarb from the syrup. Store in the refrigerator for up to 2 weeks.

To make the rhubarb syrup:
1
In a cocktail shaker, muddle the lemon juice and basil leaves until the basil leaves are totally broken down.

2
Fill the shaker with ice and add the rhubarb syrup and light rum. Shake for 10 seconds.

3
Strain into a glass filled with ice. Top with ginger ale and garnish with basil leaves. Enjoy!