back to basics

Roasted Spring-Garlic Hummus

By Kendall Kish | May 28, 2013

hummus, spring garlic, roasted, spring
hummus, roasted garlic hummus

Roasted Garlic Hummus

Roasted spring garlic is sweet and gives wonderful depth of flavor to hummus, which traditionally calls for raw garlic. Of course you can buy hummus anywhere, but once you try making it at home you will certainly make it often. It’s creamier, richer, and nothing beats eating it fresh while still warm. It’s the perfect sandwich spread, dip for veggies, or party-starter.

To learn more about Spring Garlic, click here to read the Back to Basics article.

roasted garlic, spring garlic, garlic, hummus

Photos: Kendall Kish

More Back to Basics Recipes:

Chili-Mango Bok Choy Slaw

Roasted Radishes with Greens

Roasted Baby Artichokes and Garlic

Kale and Quinoa Salad with Roasted Beets

Chili-Mango Bok Choy Slaw Recipe

By Kendall Kish | May 14, 2013

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bok choy, baby bok choy, bik choy slaw, mango, mango slaw, chili mango

Chili Mango Slaw (Photo: Kendall Kish)

What a combination – the heat from the chili sauce, the sweetness from the mango, and the crunch from all the vegetables make for a texture and flavor explosion. The dressing has a hint of nutty sesame oil and tamari adds a wonderful depth of flavor. Baby bok choy is perfect for this slaw, as the larger variety is not as tender when raw and has a more distinct cabbage flavor. This is a great spin on traditional cole slaw; the Asian influences really shine here. Try this slaw alongside seared scallops, grilled trout burgers, or roasted pork tenderloin. To read about Baby Bok Choy, click here.

bok choy, baby bok choy, bik choy slaw, mango, mango slaw, chili mango

Photo: Kendall Kish

For more recipes from Kendall Kish, click here.

Roasted Radishes with Greens

By Kendall Kish | April 18, 2013

roasted radishes
radishes, roasted radishes, roasted vegetables

Photo: Kendall Kish

Radishes are quite delicious when roasted. They become sweet, caramelized, yet retain their crunch. Here I used their leafy tops, chopped, as a garnish. This would be a great side dish to roasted pork, chicken, or fish. Read More

Fennel and Blood Orange Salad Recipe

By Kendall Kish | April 1, 2013

Fennel with Blood Orange salad
Blood orange salad, fennel, blood oranges

Photo: Kendall Kish

This bright, fresh salad has an interesting combination of texture and flavors. Only a few simple ingredients are needed to make this dish, which is perfect at the end of winter and beginning of spring when cool weather crops are still at their peak. Crisp fennel, paired with sweet yet slightly tart blood oranges, salty black olives, and fresh mint – every flavor is pronounced and fresh. Read More

Penne with Roasted Asparagus, Broccolini, and Goat Cheese Recipe

By Kendall Kish | March 25, 2013

Photo: Kendall Kish

As we welcome spring, we open our arms to all the new, fresh, seasonal produce at the markets. Early spring asparagus is tender and sweet, so it doesn’t need much more then a quick roast in the oven to make it ready to enjoy. Here, it is roasted amongst broccolini, scallions, and garlic. Tossed together with penne, sun-dried tomatoes, and goat cheese – you have a complete meal that is hearty, seasonal, and full of delicious healthy vegetables.

Photo: Kendall Kish

Roasted Baby Artichokes with Garlic Recipe

By Kendall Kish | March 18, 2013

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One of the best parts of spring is when the new crop of seasonal vegetables grace us with their presence at the market. Artichokes are among the first vegetables to appear in the early spring, and are one of those versatile vegetables that can stand up on it’s own as a side dish, as well as an ingredient in recipes.

Baby artichokes are so easy to prepare and for the most part, can be eaten whole. Just trim the tops and a few outer layers of the leaves, and they are ready to go. This artichoke recipe is a wonderful side dish to roasted chicken or fish, or can be tossed with pasta and sun dried tomatoes for a complete meal.

Kale and Quinoa Salad with Roasted Beets

By Kendall Kish | March 4, 2013

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This warm salad is perfectly healthy, delicious, and easy to make. Steaming the kale atop the quinoa during the last 5 minutes of cooking makes this one-pot recipe all the worthwhile.  The earthy flavors of each ingredient compliment each other wonderfully – you’re going to want to make this! Read More

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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