Pith and Rind
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I live in Riverview, Florida, where I’m a yoga instructor, personal trainer, and home cook. I’m into big color and flavor—bitter arugula, sweet mango, smoky paprika—and I’m on my way to great things, like learning the names of every culinary plant that grows in the sub-tropics or learning to balance in bound, revolved half moon (harder than it looks!). About Pith and Rind...
PithandRind.com is h
03/21/2024
Recipe for buttermilk basil beet sorbet is published!
Check it out here! https://pithandrind.com/buttermilk-basil-beet-sorbet/
03/15/2024
This baked sweet potato recipe is one of my new favorite variations on a theme. Recently, I’ve been topping my sweet potatoes with the usual suspects: butter, brown sugar or saffron honey, crumbled pecans, and warm spices. All of the above take this sweet vegetable and make it sweeter. I love that.
But sometimes, I find myself wanting something different, and this is the perfect variation to add to the rotation. The sweetness of the potato is the perfect compliment to an easy vegan pesto I made out of everyday ingredients from our Florida winter garden. Next to the bitterness of dill and mesclun greens, you can taste saltiness, richness from floral olive oil and walnuts, and bright sour notes from lemon zest and juice. In the same way that pasta mellows out a spicy pesto, so does this sweet potato mellow out these flavors into a perfectly balanced bite.
https://pithandrind.com/baked-sweet-potatoes-with-mesclun-greens-pesto/
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Riverview, FL
