CURRY SPICED POMMES FRITES + CUCUMBER DIP

Currently Loving:

Adele's newest album. If I wasn't pursuing a career in food, I would try out to be her back up singer. I'm already practicing in the car as it's always smart to have a plan B.

Perusing recipe ideas on Pinterest (Introduction to this organizational wonderland from my sister in law whose offspring can also fall on this list).

Positive, encouraging emails from you party people. I appreciate letters/emails so so much.

Dried beans from Rancho Gordo. Most specifically the Runner Cannellini Beans. Big, creamy, pillowy white beans. Never thought I would be so particular that I would be mail ordering beans, but, here I am.

The last Meyer lemons from my parents tree. Homemade Apricot Jam. Puffins Cereal. Lessons learned. Love.

Because I want to offer more meal ideas, I will point you over to Lovely Morning for these fabulous looking veggie burgers. That tasty recipe and some of these baked fries and you've got yourself a filling and tasty dinner!

CURRY SPICED POMMES FRITES + CUCUMBER DIP // Serves 2

Inspired by Veggie Belly via Pinterest

Because I know you are thinking what I thought, "will this work with yams/sweet potatoes?". I tried it. They have a higher water content than a russet, so they don't quite crisp up like russet. I still ate them, of course, but comparatively, they need a few minutes longer in the oven and were still a tad soggy in texture. Tasty? Yes. Crispy pomme frite? No.

1 Russet Potato (about 10 oz.)

1 Tbsp. Melted Coconut Oil or Ghee

Heaping 1/2 tsp. Curry Powder

Few generous pinches of Salt

Cucumber Dip

1/3 Cup Seeded and Finely Diced Cucumber

1 Tbsp. Chopped Mint

1 Tbsp. Chopped Parsley

1/2 Cup Whole or Lowfat Greek Yogurt

Salt + Pepper to taste

Preheat the oven to 415'

1. Using a mandoline or sharp knife, cut the potato into 1/8'' slices, lengthwise. Pat them dry with a dishtowel or paper towel. Layer up like-size pieces, and cut them into small matchsticks, more narrow than a ballpoint pen.

2. Toss the matchsticks gently with the curry mix. Matchsticks should be coated, but not soggy. Line a rimmed baking sheet with parchment and put lay as many as you can in a single layer, this will have to be done in shifts. Sprinkle with a few pinches of salt. Bake them on the middle rack for 10-14 minutes, rotating the pan halfway through. Watch them closely, you want them to have some brown spots, but not turn to charcoal. Mine were super thin, so they got a bit charred.

3. While they bake, mix the diced cucumber, both herbs, yogurt and a pinch of salt and pepper together and set aside.

4. Eat them hot from the oven with the yogurt dip. You can use the same parchment for the second round, or prepare a second baking tray and put it in as soon as the first batch is done. Repeat process of spreading them out in a single layer with a few pinches of salt on top.

RAINIER CHERRY MUDDLER

Fresh produce makes me giddy. I worked at the organic farm on campus while in college up in San Luis Obispo, and I mark that as the time that I both taught myself to cook, and started to give a second thought to what I was putting in my body. Our wage came in the form of a CSA basket, and every week there was some new type of sprout or a unique type of mushroom. It's fascinating to me - the variety, nutrition and flavors of produce. That fascination can bring a fury of emotions when I read articles on food politics or watch things like Food Inc. or Jaime Oliver's Food Revolution. You matter. What you eat matters. Believe it.

The combination here is a result of last weekends farmers market visit. I use the lemon thyme from my herb garden all the time, but this lemon basil we came across was the most fragrant thing I've ever smelled - only soft notes of traditional basil, more of a lemongrass scent. Hugh keeps commenting on the amazing smell, and he usually saves those compliments for bacon, caramelized onions or double chocolate chip banana bread.

I also happen to be collecting rainier cherries, grabbing them at every trip to the market, as their season is short. I put these two great finds together in a wheat berry salad with a bit of gorgonzola, but this cocktail is the stunning outcome I wanted to share with you. So pretty! I love pretty drinks. Especially pretty drinks that aren't super sweet, full of simple syrup and soda (anyone? memories of their 21st birthday? maybe something with a marschino cherry? or for my sister, 'dirty bananas,' family vacation in Jamaica circa 2008?). All to say, this is just clean and light and springy and I hope you find a reason to treat yourself to a pretty cocktail. Cheers.

RAINIER CHERRY MUDDLER // Makes 1 Cocktail

Cherries have been on the dirty dozen list, as they are challenging to grow without pesticides. Purchase organic if you can, or be sure to clean them well.

The end result here has some fibrous pieces and bits of turbinado in the glass, it adds character. You could pour it through a mesh strainer if that bothers you.

8 Rainier Cherries

Few Leaves of Lemon Basil

2 tsp. Turbinado Sugar*

2 oz. Vodka

Crushed Ice

Sparkling Water

1. Pit and halve the cherries. Put the cherries, lemon basil and turbinado in a glass (or pitcher if making more than one), and muddle it with a muddling tool, or the bottom of a wooden spoon. Get aggressive, you need to get as much juice out of the cherries as possible.

2. Fill a glass with 3/4 full with crushed ice. Add the vodka and muddled cherry mix and fill the rest of the glass with sparkling water.

* I find that rainier cherries aren't quite as sweet as bing cherries, making this drink quite light. If you like a little more tart or sweet flavor, add a splash of cherry juice to the glass.

BAKED BLUEBERRY OATMEAL

May is always a crazy month. We have half a dozen birthdays in our family, Mother's Day, bridal shower season, while I took on a part time job and a freelance deal, as well. Sometimes having more tasks helps you to manage your time better... at least I'm telling myself that is some proven theory. I'm honestly a bit spent on creativity at the moment, which ebs and flows for me, so I'm taking a few days to edit through the recipes I already have for the book. For your sake, edit out my ramblings mid-recipe or cut unnecessary descriptive words like "smooshy."

I made this baked oatmeal for a picnic with friends, and next time I host a brunch, these will be part of a larger spread. They would be great to make ahead of time and grab on your way out the door in the morning, too (although I am a proponent of sitting at a table for breakfast, even if you have to get up earlier, I know that's not always practical). Maybe even do raspberries and pistachios and replace the milk with coconut milk. The baked oatmeal world is your oyster.

BAKED BLUEBERRY OATMEAL // Serves 6

Adapted from Super Natural Everyday by Heidi Swanson

I used frozen blueberries because I had them, but I think that contributed to them coming out purple/gray color after baking. I'd suggest using fresh berries if you can.

You can see the original recipe at Lottie +Doof.

2 Cups Blueberries, plus extra for garnish

2 Cups Old Fashioned Oats

1 tsp. Cinnamon

1 tsp. Aluminum Free Baking Powder

1/2 tsp. Sea Salt

2 Cups Whole Milk

1 1/2 Tbsp. Melted Butter

1/3 - 1/2 Cup Maple Syrup

2 tsp. Vanilla Extract

1 Cup Toasted Chopped Almonds

1/4 Cup Turbinado Sugar

1. Preheat the oven to 375'. Divide the berries between six small mason jars.

2. Mix the oats, cinnamon, baking powder and salt in a bowl. Divide the dry mix between the jars, just layering on top of the blueberries, about 1/3 cup.

3. Mix the milk, butter, maple and vanilla together. Pour a scant 1/2 cup on top of the oats, letting it seep through to the bottom. Place all the jars in a baking dish, sprinkle a few fresh berries on top, and bake on the middle rack for about 30 minutes until the liquid is absorbed, tops are just browned but the oats are still moist.

Sprinkle the tops with the toasted almonds and a pinch of turbinado sugar and serve warm!

* I poured a bit of extra milk on mine and Hugh preferred more maple, so adjust as you prefer.

If you are going to be reheating them, I suggest undercooking them 5-8 minutes to avoid dry oatmeal. Keep the nuts on the side until ready to eat.