Laurie Richardone | thesofiamagazine

How to Flourish in the Kitchen this Summer

by Laurie Richardone | May 29, 2021 | Asheville, Cooking, Health, Recipes

When creating a dish, ask yourself what is my objective in the kitchen today? Is it to learn a new healthy recipe for my family? Is it thinking outside my routine of cooking? Or, is it to wow my guests for an upcoming gathering? When we know what we are aiming for, it’s easier to execute.

Some ingredients require a bit more care than others. So if your goal is to make a simple dish, think of fresh seasonal ingredients that don’t require a lot of time, and patience to prepare.

It’s pre-tomato season in June, but the first green beans, tender baby carrots, French radishes, and tiny new potatoes, set the stage for simple summer recipes. They fit quite nicely laid over gem lettuces, bunches of herbs, drizzled with a warm mint vinaigrette.

For maximum flavor add the dressing over warm vegetables like green beans, new potatoes or steamed baby carrots.

No matter what combination you come up with, cooking with the summer’s bounty will paint a colorful table for the eye. Speaking of color, strawberries are in season, but not for long. If you want to experience a juicy sweet strawberry picked at its peak, head over to the market for a basket of organically grown strawberries. Add them to a savory salad to balance out the flavor profile.

Can you see where I’m going with this? Get that large Italian platter ready, and invite some friends over for a simple garden party… It’s a wonderful opportunity for a memorable gathering in the garden. We called it the backyard, in Brooklyn.

Don’t miss the chance to try the multitude of local seasonal ingredients that are spotlighted during the summer months at our farmers markets here in Asheville..

If you are a curious cook, and love to eat, join me on my new Radio Show, “A Taste for All Seasons” where we explore the world of food, with the philosophy of eating with the seasons.

And… as always I will be sharing some Cooking Tips, Seasonal Shortcuts and Kitchen Essentials, that will make your life easier in the kitchen.

It airs on the last Saturday of every month at 11 am, on WPVM FM 103.7 in Asheville, NC.

If you miss it: Visit WPVMFM.ORG for all shows, as we cook our way through the seasons.

To your continued good health

Laurie Richardone

A Taste for All Seasons

LaurieRichardone.com

Asparagus & Sorrel Soup

by Laurie Richardone | May 4, 2021 | Asheville, Cooking, Food, Health, Women

Serves 4

2 Bunches Asparagus

1 large bunch of sorrel

1/2 cup goat yogurt, or other

1/2 lemon, juiced

1 tbsp. brown butter

1 tbsp. sea salt, to salt water
for asparagus

fresh herbs, like dill, or parsley, for garnish, optional

Trim asparagus spears, leaving the tips and about 2 inches.

In a shallow large pan filled with water, and sea salt, bring to a gentle boil. Place asparagus in the water, and cook for 3-4 minutes. Have an ice water bath ready, to submerge the asparagus in after cooking. This step will keep the color vibrant.

Keep out a few asparagus spears to garnish the soup. Lay in the center of the bowl.

Keep the salted water you cooked asparagus aside. Some of the water will go into the blender with other ingredients to make the soup.

Take the vein out of sorrel leaves, and set aside. The leaves will be kept raw, to blend with blanched asparagus.

In a small pan on medium heat, brown the butter until a golden color.

Put all the ingredients in a blender or food processor. Add 1 cup of asparagus water to start.
Blend until combined and the consistency you like. Taste for seasoning.

Serve in shallow white bowls. Sprinkle with herbs if using.

Cooks note: If sorrel isn’t available use watercress or arugula leaves. Keep raw.

Buon Appetito

For scheduled Cooking Classes in Asheville, Visit:
LaurieRichardone.com

The Essence of Spring

by Laurie Richardone | May 4, 2021 | Asheville, Cooking, Food, Health

Is it just me or do you think everyone feels the transformation of energy that
the spring brings?

Speaking of energy,

Yin yang energy is split into what the Chinese call the Five Elements. They represent the 5 phases of ‘Qi’ (chi) which flows through nature and in our bodies.

The springtime is the season of the Wood Element, a time of big change, forceful and upward energy that holds purpose and structure.

In nature’s wisdom the color of the Wood element is green, like unripe fruit.

This season brings the first sight of the daffodil shoots bursting out of the ground, fruit trees starting to flower, and Asparagus shoots start to make their debut. These are the signs of new birth,

How do we connect to this natural birthing of spring? What do we need to shift in this magical time of the year.?

For me, as a seasonal chef, and health coach, It begins with food.

I start to crave lighter ingredients, like the tenderness of spring vegetables, and sweet young greens. Our body with its infinite intelligence will have us lean into this opportune season.

Here is my favorite new recipe, that conjures the essence of spring.

Happy Cooking…

For scheduled Cooking Classes in Asheville, Visit:
LaurieRichardone.com

Miso Baked Tofu With Red Radishes

by Laurie Richardone | Apr 2, 2021 | Asheville, Cooking, Food, Recipes

1 package firm tofu, drained
and patted dry, make 4-6 thick slices

1 bunch of small radishes

6 cloves of garlic, cut in half

1 red onion, sliced

Mix 2 tablespoons of miso, mellow white or miso of choice, with 2 tablespoons warm water to make a paste

Pinch of black pepper

Pinch of sea salt

2 tablespoons olive oil, or coconut oil

1 tablespoon chopped fresh cilantro, or other herb

1/2 of a lemon, or lime, juiced

Preheat the oven to 375.

Lay tofu out on a baking dish or sheet pan. Oil both sides. Add salt & pepper.

Slice the radishes and mix in a bowl with oil, salt & pepper. Add sliced onions and garlic, toss again. Spread out on sheet pan with the sliced tofu.

Spread the miso paste onto the tofu. Bake for 30 minutes, or
until onions, and tofu are browned.

To finish, squeeze lemon, or
lime, and garnish with cilantro.

To kick it up a notch, add
a fried egg on top…

For scheduled Cooking Classes in Asheville, Visit:
LaurieRichardone.com

The Rewards of Mindful Cooking

by Laurie Richardone | Apr 2, 2021 | Asheville, Cooking, Food, Women

Monkey Mind is what the buddhists call the agitated state when our thoughts restlessly dash from idea to idea. Mindfulness can help us tame that habit.

Cooking offers a wonderful opportunity for us to train the mind to be present. Instead of using the breathe to anchor the mind – as you would in a meditation.

The art of mindful cooking focuses our attention on the senses. Tuning them into the sights, sounds, and smells of the culinary task at hand. In applying your attention to the details of what you are doing, no matter what the task is, you will likely discover a feeling of calm: Which will have you become a better cook, as you will start to connect to your intuition.

Even if you love to cook, where is your mind while preparing the ingredients, or stirring the soup?

Cooking does not have to be a rushed experience, or something we do on autopilot, without presence. My personal mantra in the kitchen is: put your mind where your hands are. I say it out loud to be sure I have heard it. This creates space for presence.

Moreover, cooking is an act of self care, and reminds us we are worthy of a home cooked meal.

To your good health…

For scheduled Cooking Classes in Asheville, Visit: LaurieRichardone.com