Spicewood Salad with Edible Flowers

Greens Salad with Watermelon Vinaigrette, Blueberries, and Edible Flowers

I think I’ll remember my parents’ and my in-laws’ gardens forever and for many reasons. They provided us with most of the food during difficult times in the 90s. They became the source of our memories about the best tasting fruits and vegetables. They gave us the knowledge of how much hard work, patience, and passion goes into gardening.

I still see something magical in being able to walk to the garden, harvest whatever looks good at the moment, and quickly fix a meal, fresh and satisfying, and undoubtedly healthy. The next best thing for me is going to the local farmers market. The closest, Pedernales farmers market is slowly growing on me. Things changed when I started talking to farmers, asking questions, talking about ingredients, food, eating experiences. It became a pleasure to see them almost every week and to notice their ever-changing assortment of fresh vegetables. The more we talk, the more I realize how passionate they are about their lifestyle. I have to mention two farmers and farms that became special for me — April @LivinOrganics and Neal @food_forest_tx — my major organic vegetables, greens, and herbs suppliers for the last month. These farms are the reason my family eats much more plant-based food recently, and not so much for health reasons, but mostly for the pleasure of true, real, natural flavors of food as we remember it from the past.

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Chard Rolls with Carrot and Cheddar Béchamel

Steamed Chard Rolls with Carrot and Cheddar Béchamel

I dreamed of making something special with the treasures I got at the LivinOrganics farm for a few days. The idea of steamed chard rolls came to me when two other legendary recipes crossed my mind almost at the same time — capuns and vertical lasagna with morels. Gently steamed broad chard leaves seemed a good candidate to sub the sfoglia. And then there were April’s amazingly sweet young carrots I could use to flavor bechamel, along with garlic and cheddar.

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Chard Pkhali

Chard Pkhali

Pkhali (ფხალი) is a signature Georgian appetizer. Its consistency is similar to pesto and tapenade. Pkhali’s main ingredients are cooked vegetables and walnuts mixed with traditional herbs and spices. Georgians are fond of greens. Many pkhali recipes include leaf cabbages/lettuces, chard/beetroot greens, or spinach. “Pkhali” is a Georgian name of chard. Follow my recipe to make this version of pkhali — full of umami and meat-like flavors, yet vegan.

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