community recipes
time TO GET
creative
W
e’re heading into July, and Texas just “paused” its reopening plans. There is a COVID-19 “hotspot” in Southwestern Ohio, and restaurants across the country can’t determine when it’s safe to reopen dining rooms to the public—at any capacity. Given the current conditions we’ll be cooking at home for the foreseeable future—not that we haven’t enjoyed it! At Edible HQs coast to coast we’ve been drawing inspiration from each other. With time on our hands to explore other regional and national culinary traditions comes this: Recipes for Home: An Edible Communities Cookbook. We invite you to share these recipes from Edible magazines all across the U.S. and Canada, to cook in community with fellow local food aficionados. This interactive cookbook is perfect for using on a tablet or desktop computer, and it includes podcast episodes, culinary tips, and all the gorgeous photography you’ve come to expect from our fellow Edible magazines. (It’s available for purchase at EdibleCommunities. com/edible-cookbook/; proceeds support our collective efforts to champion local food.) Here are a few old favorites for summer and a few new recipes for good measure.
Bean & Feta Spread It’s wonderful layered on slices of toasted country bread with tomatoes, mixed greens, homemade pickles and some sliced roasted turkey breast. 2 cups cooked beans, any variety 1 clove garlic, crushed 2 tablespoons extra-virgin olive oil 4 ounces goat or sheep feta Juice and zest of 1 lemon ½ cup fresh dill, coarsely chopped ¼ teaspoon sugar or honey Pinch of chili flakes ½ teaspoon ground coriander Kosher salt and freshly ground black pepper to taste
Place all the ingredients in a food processor and blend to combine. Check for seasoning and add more salt or lemon juice if needed. Serve with sliced watermelon radishes, rainbow carrots, cucumber spears and toasted bread, or use in place of hummus on a sandwich.
edible boston Scan this code with your phone’s camera for a direct link to Recipes For Home.
SUMMER 2020 | REGIONAL EDITION
by Sarah Blackburn / photo by Michael Piazza
edible kentucky, indy & ohio valley
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