In her spare time – between growing 6 acres of vegetables to supply Tumbleweed Farms CSA subscribers, a weekly farmers market, and restaurant kitchens – Andrea wrote a couple of cookbooks. And she had a baby.
Her newest, Local Dirt, offers stories and recipes about cooking with products grown and caught around the Pacific Northwest. Andrea’s recipes coax lots of flavor from a handful of ingredients, and her creative takes on traditional classics make the familiar seem new.
Photo via @andreabemis
For the shopping list
1 head cauliflower, chopped, stem and leaves included
black pepper, freshly ground
1 lemon, zest and juice
Chopped parsley or mint for garnish
From our shop
$18 - Brooklyn - New York
$7 - Trapani - Sicily
From the kitchen
Coarsely chop the cauliflower into pieces about 3/4 inch thick. Spread onto a sheet pan, drizzle with olive oil, and roast at 400F until lightly browned, about 20 minutes.
Peel the garlic cloves, and combine with other ingredients in a food processor, blitz until smooth. Taste and add salt if needed.
Spread onto a plate, top with chopped herbs, and drizzle with olive oil.
Need a quick appetizer that’s both stunning and delicious? Look no further than this beet and walnut dip with Middle Eastern roots.