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May 25, 2019

From the Editor:


Once upon a time, I gathered snails and cooked up escargots from scratch. In honor of yesterday being National Escargot Day (what? you didn't celebrate?), we dug into our archives to share my account of that slimy adventure. If it inspires you to follow in my footsteps, be sure to share the results with us—#ediblecommunities on Instagram will get our attention.

I'll be setting aside some time this weekend to happily reacquaint myself with Melissa Clark's Dinner: Changing the Game—it's the June selection for our Cookbook Club, and I want to get a headstart on the fun. I have my eye on the garlicky calamari and the farro salad, plus the Japanese omelet, which I'm thinking would make a tasty brunch. Get your copy here to join in.

For those of you with a three-day weekend ahead, I hope it's everything you planned it would be. If that means farmers market visits and fresh spring produce and delicious meals with people you love, all the better.

-Molly Watson
editor-in-chief, ediblecommunities.com

What We're Cooking This Holiday Weekend

Seared Halibut with Sweet Pea Sauce and Herb Salad. Firm meaty white fish like halibut or striped bass is a seasonal treat made even more spring or summer-like with a buttered pea sauce and herb salad.

Strawberry Fool. Mashed strawberries and sweetened whipped cream combine in an irresistible, crowd-pleasing, beyond-easy dessert. 

Vegan Gluten-Free Blueberry Banana Pancakes. Gluten-free flour mix and plant-based yogurt make pancakes everyone can enjoy, even those who love gluten and dairy.
What Else We're Reading This Week

Planking Shad: The Taste of Spring.

Breakfast food is a lie.

Monsanto probably didn’t see trouble brewing on a beach volleyball court.

Why Are We Still Drinking the Paul Newman Lemonade?

The Power of Langar.


Not milking it: how vegan cheese finally caught up with modern appetites.

GoZero: Have Truck, Will Travel.
What We're Watching

We’re Obsessed With This Rap Video Starring Indian Cooking Expert Madhur Jaffrey.
One More Thing

8000 years of lox.
Tag us on Instagram

If you're on Instagram, follow us at @edible.communities and if you're posting your favorite recipe, restaurant recommendation or just a photo of your favorite glass of wine, be sure to tag your pic #ediblecommunities and we'll share it in our stories.
If you like this newsletter, please forward it to a friend. If someone forwarded it to you, consider subscribing (see below) to get the latest from Edible Communities every week. We'll send you a free ebook of deliciously seasonal spring recipes as a thank you for joining us. You'll be right and ready to make the most of spring produce as it piles into markets near you. 
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