Sasquatch Books

Regional Books Without Boundaries

Marty Wingate’s Perennial of the Day Giveaway

This spring Sasquatch and Molbak’s Home + Garden are giving away a copy of Marty Wingate’s Perennials for the Pacific Northwest and a $30 gift certificate.

Perennials (plants that grow for at least three years) are the best choice for gardeners who want a year-round succession of flowers, form, and foliage. The 500 plants featured in this book are perfect for helping Pacific Northwest gardeners achieve beauty, fragrance, and success in the garden. Complete with full-color photography, learn which perennials to buy, how and where to plant them in your yard, and much more.

So enter to win, and let us help you cultivate your garden this spring!

For more expert gardening advice, join Marty Wingate at Molbak’s Home + Garden in Woodinville on April 19th!

To Enter

Contest begins April 1, 2014. Entries must be received no later than April 8, 2014 11:59:59 PM Pacific Time.
• Enter for the chance to win a copy of Perennials for the Pacific Northwest and a $30 Molbak’s Home + Garden gift certificate ($52 value).
• No purchase necessary.
• Open to residents of the fifty United States and the District of Columbia, ages 18 or older.
• Contest begins April 1, 2014. Entries must be received no later than April 8, 2014, 11:59:59 PM Pacific Time.
• The winner will be selected on or about April 9, 2014
• Void where prohibited by law.

Entries must be made in at least one of the following ways via Rafflecopter (Incomplete entries will not be considered. Maximum four entries):
• Leave a comment on the giveaway posts on the Sasquatch Books Blog or Tumblr
• Share this giveaway on Facebook
• Tweet or retweet this giveaway
• Share or comment on this giveaway on Instagram
Blog Entries must include the following:
• Name (first and last)
• Email Address
• Ask Marty Wingate a gardening question, or tell us your favorite perennial

Official Rules for “Perennial of the Day” Sweepstakes

NO PURCHASE NECESSARY. A PURCHASE WILL NOT ENHANCE YOUR CHANCES OF WINNING.

Open to residents of the fifty United States and the District of Columbia, age 18 or older.

How to Enter:
1) To enter the Perennial of the Day (“sweepstakes”), review these Official Rules and complete the entry requirements, including your first and last name, email address, and what you are looking forward to growing this season. Contest begins April 1, 2014. Entries may be sent via this website only and must be received no later than April 8, 2014 11:59:59 PM Pacific Time. Limit four entries per person. The sole determinant of time for the purposes of receipt of a valid entry will be the computer servers of Sasquatch Books (“Sponsor”). Proof of transmission (screenshots or captures, etc.) does not constitute proof of receipt.
2) Entries are void if they are in whole or in part incomplete. Sponsor assumes no responsibility for incomplete entries.
3) Sponsor is not responsible for technical, hardware or software malfunctions of any kind, lost or unavailable network connections, failed, incorrect, incomplete, inaccurate, garbled or delayed electronic communications caused by the sender, or by any of the equipment or programming associated with or utilized in this contest which may limit the ability to participate, or by any human error which may occur in the processing of the entries in this contest. If for any reason the contest is not capable of being conducted as described in these rules, Sponsor shall have the right to cancel, terminate, modify or suspend the contest. In the event of a dispute over the identity of an online entrant, entry will be deemed submitted by the authorized holder of the email account associated with the entry.

Winners:
1) From all eligible entries received, one grand-prize winner will be chosen at random on or about March 10, 2014 by Sasquatch Books. Decisions concerning all matters related to this contest are final and binding.
2) The winner will be contacted via e-mail. The odds of winning depend on the total number of eligible entries received.

Prize:
1) A copy of Perennials for the Pacific Northwest by Marty Wingate
2) A $30 gift certificate to Molbak’s Home + Garden in Woodinville, WA
3) In the event that there are an insufficient number of eligible entries, Sponsor reserves the right not to award the prizes.

Eligibility:
This Sweepstakes is open to residents of the fifty United States and the District of Columbia, age 18 or older. Employees of Sponsor, subsidiaries, affiliates or other parties in anyway involved in the development, production, or distribution of this contest, as well as the immediate family (spouse, parents, siblings, children) and household members of each such employee are not eligible to participate in the contest. Void where prohibited by law. All state and local restrictions apply.

General:
1) No substitutions, transfers or assignments of prizes allowed.
2) All expenses, including taxes (if any), related to receipt and use of prizes is the sole responsibility of the winners.
3) Winners may be required to execute an Affidavit of Eligibility and Release (“Affidavit”) and if so, the Affidavit must be completed and returned within two (2) days of notification or winner will forfeit their prize and another winner will be selected. Should the ARV of the prize equal or exceed $600.00, winners shall be required to provide a Social Security Number or a Taxpayer Identification Number to Sponsor for issuance of a 1099 Form.
4) By accepting a prize, winners grant to Sponsor the right to use their names, likenesses, contest entries, hometowns, and biographical information in advertising and promotional materials, including posting on the Sponsor’s and author’s website, without further compensation or permission, except where prohibited by law.
5) By competing in this contest and/or accepting a prize, entrants release Sponsor and the authors and/or editors of any books promoted hereby from any and all liability for any loss, harm, injuries, damages, cost or expense arising out of or relating to participation in this contest or the acceptance, use or misuse of the prize.
6) Any dispute arising from this contest will be determined according to the laws of the State of Washington, without reference to its conflict of law principles, and the entrants consent to the personal jurisdiction of the state and federal courts located in King County and agree that such courts have exclusive jurisdiction over all such disputes.

Winners List:
To receive a winner list, please email custserv@sasquatchbooks.com

Sponsor:
Sasquatch Books

1904 Third Ave Suite 710
Seattle WA 98101

(206) 467-4300

Still reveling in the Seattle Seahawks Super Bowl victory? Celebrate with NOTES FROM A 12 MAN author and Seahawks super-fan Mark Tye Turner at your local Western Washington Costco this week!

Still reveling in the Seattle Seahawks Super Bowl victory? Celebrate with NOTES FROM A 12 MAN author and Seahawks super-fan Mark Tye Turner at your local Western Washington Costco this week!

How Does Your Garden Grow? Giveaway

Attention Pacific Northwest Gardeners!

Territorial Seed Company has partnered with Sasquatch to offer this awesome gardening giveaway.

Author Steve Solomon started gardening in the Pacific Northwest in 1978 and has since perfected the art of growing nutrient-rich vegetables in this unique climate. Since the first edition was published in 1981, Growing Vegetables West of the Cascades has become THE go-to guide for beginning and experienced organic vegetable gardeners in the region. From soil composition and composting, to garden planning and step-by-step instructions for growing over sixty vegetables, you can trust Steve Solomon’s comprehensive and authoritative advice.

To get YOUR garden growing this season, we are giving away a collection of seed packets to go along with a copy of Growing Vegetables West of the Cascades. So enter to win, and let us help you get growing!

To Enter

Contest begins February 21, 2014. Entries must be received no later than March 10, 2014 11:59:59 PM Pacific Time.

• Enter for the chance to win a copy of Growing Vegetables West of the Cascades, garden labels, and seven vegetable seed varieties + a set of peat pellets from Territorial Seed Company ($65 value).


• No purchase necessary.

• Open to residents of the fifty United States and the District of Columbia, ages 18 or older.


• Contest begins February 21, 2014. Entries must be received no later than March 10, 2013, 11:59:59 PM Pacific Time.


• The winner will be selected on or about March 12, 2014.

• Void where prohibited by law.

Entries must be made in at least one of the following ways (Incomplete entries will not be considered. Maximum four entries):

• Leave a comment on the giveaway posts on the Sasquatch Books Blog or Tumblr
• Share this giveaway on Facebook
• Tweet or retweet this giveaway
• Share or comment on this giveaway on Instagram #HowDoesYourGardenGrow

Blog entries must include the following:
• Name (first and last)
• Email Address
• Tell us what you are looking forward to growing this season

Official Rules for “How Does Your Garden Grow” Sweepstakes

NO PURCHASE NECESSARY. A PURCHASE WILL NOT ENHANCE YOUR CHANCES OF WINNING.

Open to residents of the fifty United States and the District of Columbia, age 18 or older.

How to Enter:

1) To enter the How Does Your Garden Grow (“sweepstakes”), review these Official Rules and complete the entry requirements, including your first and last name, email address, and what you are looking forward to growing this season. Contest begins February 21, 2014. Entries may be sent via this website only and must be received no later than March 10, 2014 11:59:59 PM Pacific Time. Limit three entries per person. The sole determinant of time for the purposes of receipt of a valid entry will be the computer servers of Sasquatch Books (“Sponsor”). Proof of transmission (screenshots or captures, etc.) does not constitute proof of receipt.
2) Entries are void if they are in whole or in part incomplete. Sponsor assumes no responsibility for incomplete entries.
3) Sponsor is not responsible for technical, hardware or software malfunctions of any kind, lost or unavailable network connections, failed, incorrect, incomplete, inaccurate, garbled or delayed electronic communications caused by the sender, or by any of the equipment or programming associated with or utilized in this contest which may limit the ability to participate, or by any human error which may occur in the processing of the entries in this contest. If for any reason the contest is not capable of being conducted as described in these rules, Sponsor shall have the right to cancel, terminate, modify or suspend the contest. In the event of a dispute over the identity of an online entrant, entry will be deemed submitted by the authorized holder of the email account associated with the entry.
Winners:
1) From all eligible entries received, one grand-prize winner will be chosen at random on or about March 12, 2014 by Sasquatch Books. Decisions concerning all matters related to this contest are final and binding.
2) The winner will be contacted via e-mail. The odds of winning depend on the total number of eligible entries received.
Prize:
1) A copy of Growing Vegetables West of the Cascades
2) Seven seed packets from Territorial Seeds: Swiss Chard, beets, carrots, cucumbers, bush beans, lettuce, peas
3) A set of Jiffy 7 Peat Pellets from Territorial Seeds
4) A 5-peice set of garden labels
5) In the event that there are an insufficient number of eligible entries, Sponsor reserves the right not to award the prizes.
Eligibility:
This Sweepstakes is open to residents of the fifty United States and the District of Columbia, age 18 or older. Employees of Sponsor, subsidiaries, affiliates or other parties in anyway involved in the development, production, or distribution of this contest, as well as the immediate family (spouse, parents, siblings, children) and household members of each such employee are not eligible to participate in the contest. Void where prohibited by law. All state and local restrictions apply.
General:
1) No substitutions, transfers or assignments of prizes allowed.
2) All expenses, including taxes (if any), related to receipt and use of prizes is the sole responsibility of the winners.
3) Winners may be required to execute an Affidavit of Eligibility and Release (“Affidavit”) and if so, the Affidavit must be completed and returned within two (2) days of notification or winner will forfeit their prize and another winner will be selected. Should the ARV of the prize equal or exceed $600.00, winners shall be required to provide a Social Security Number or a Taxpayer Identification Number to Sponsor for issuance of a 1099 Form.
4) By accepting a prize, winners grant to Sponsor the right to use their names, likenesses, contest entries, hometowns, and biographical information in advertising and promotional materials, including posting on the Sponsor’s and author’s website, without further compensation or permission, except where prohibited by law.
5) By competing in this contest and/or accepting a prize, entrants release Sponsor and the authors and/or editors of any books promoted hereby from any and all liability for any loss, harm, injuries, damages, cost or expense arising out of or relating to participation in this contest or the acceptance, use or misuse of the prize.
6) Any dispute arising from this contest will be determined according to the laws of the State of Washington, without reference to its conflict of law principles, and the entrants consent to the personal jurisdiction of the state and federal courts located in King County and agree that such courts have exclusive jurisdiction over all such disputes.
Winners List:
To receive a winner list, please email custserv@sasquatchbooks.com
Sponsor:
Sasquatch Books

1904 Third Ave Suite 710
Seattle WA 98101

(206) 467-4300

Win a Cast Iron Skillet!


Flaky Buttermilk Breakfast Scones studded with currents and orange zest…sizzling Pan-Seared Sea Scallops with Apple-Thyme Sauce and Bacon Crumbs…colorful Roasted Root Vegetables seasoned with herbs de Provence, thyme, and parsley… Just like magic, exquisite dishes come together in a cast iron skillet!

This new edition of Sharon Kramis and Julie Kramis Hearne’s Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen features full color photography and makes the perfect holiday gift. Over ninety recipes cover breakfast, appetizers, entrées, vegetables, sides, and desserts. There are also sections about outdoor cookery and how to care for your skillet.

This holiday season you can win a copy of this best-selling book, along with a beautiful 10.25” cast iron skillet from Lodge, a silicone handle holder (because those skillet handles get hot!), and a dish towel from Sur La Table. This gift package can be yours simply by leaving a comment below about what you would like to cook in a cast iron skillet. On December 18 we’ll pick a winner at random! You can also receive an extra entry by clicking the “like” button on the Sasquatch Books Facebook page.

To Enter

Contest begins December 10, 2013. Entries must be received no later than December 17, 2013, 11:59:59 PM Pacific Time.

• Enter for the chance to win a copy of the Cast Iron Skillet Cookbook, a 9 inch cast iron skillet from Lodge, and a potholder from Sur La Table (approximate value $60.00). • No purchase necessary. • Open to residents of the fifty United States and the District of Columbia, ages 18 or older. • Contest begins December 10, 2013. Entries must be received no later than December 17, 2013, 11:59:59 PM Pacific Time. • The winner will be selected on or about December 18, 2013 • Void where prohibited by law.

Enter to win by doing the following (Incomplete entries will not be considered. Maximum two entries per person):

* Leave a comment on this blog post about what you would like to cook in a cast iron skillet

* BONUS: “Like” Sasquatch Books on Facebook for an additional entry

Entries must include the following: * Name (first and last) * Email Address * What you would like to cook in a cast iron skillet

Official Rules for “Cast Iron Skillet Cookbook Giveaway” Sweepstakes

NO PURCHASE NECESSARY. A PURCHASE WILL NOT ENHANCE YOUR CHANCES OF WINNING. Open to residents of the fifty United States and the District of Columbia, age 18 or older.

How to Enter:

1) To enter the Cast Iron Skillet Cookbook Giveaway (“sweepstakes”), review these Official Rules and complete the entry requirements, including your first and last name, email address, and the title of the book you would like to win. Contest begins December 10, 2013. Entries may be sent via this website only and must be received no later than December 17, 11:59:59 PM Pacific Time. Limit two entries per person. The sole determinant of time for the purposes of receipt of a valid entry will be the computer servers of Sasquatch Books (“Sponsor”). Proof of transmission (screenshots or captures, etc.) does not constitute proof of receipt. 2) Entries are void if they are in whole or in part incomplete. Sponsor assumes no responsibility for incomplete entries. 3) Sponsor is not responsible for technical, hardware or software malfunctions of any kind, lost or unavailable network connections, failed, incorrect, incomplete, inaccurate, garbled or delayed electronic communications caused by the sender, or by any of the equipment or programming associated with or utilized in this contest which may limit the ability to participate, or by any human error which may occur in the processing of the entries in this contest. If for any reason the contest is not capable of being conducted as described in these rules, Sponsor shall have the right to cancel, terminate, modify or suspend the contest. In the event of a dispute over the identity of an online entrant, entry will be deemed submitted by the authorized holder of the email account associated with the entry. Winners: 1) From all eligible entries received, one grand-prize winner will be chosen at random on or about December 18, 2013 by Sasquatch Books. Decisions concerning all matters related to this contest are final and binding. 2) The winner will be contacted via e-mail. The odds of winning depend on the total number of eligible entries received.

Prize:

A copy of the Cast Iron Skillet Cookbook
A 10.25 inch cast iron skillet from Lodge
A silicone handle holder from Sur La Table
A 100% cotton dish towel from Sur La Table
In the event that there is an insufficient number of eligible entries, Sponsor reserves the right not to award the prizes.

Eligibility:

This Sweepstakes is open to residents of the fifty United States and the District of Columbia, age 18 or older. Employees of Sponsor, subsidiaries, affiliates or other parties in anyway involved in the development, production, or distribution of this contest, as well as the immediate family (spouse, parents, siblings, children) and household members of each such employee are not eligible to participate in the contest. Void where prohibited by law. All state and local restrictions apply.

General:

1) No substitutions, transfers or assignments of prizes allowed. 2) All expenses, including taxes (if any), related to receipt and use of prizes is the sole responsibility of the winners. 3) Winners may be required to execute an Affidavit of Eligibility and Release (“Affidavit”) and if so, the Affidavit must be completed and returned within two (2) days of notification or winner will forfeit their prize and another winner will be selected. Should the ARV of the prize equal or exceed $600.00, winners shall be required to provide a Social Security Number or a Taxpayer Identification Number to Sponsor for issuance of a 1099 Form. 4) By accepting a prize, winners grant to Sponsor the right to use their names, likenesses, contest entries, hometowns, and biographical information in advertising and promotional materials, including posting on the Sponsor’s and author’s website, without further compensation or permission, except where prohibited by law. 5) By competing in this contest and/or accepting a prize, entrants release Sponsor and the authors and/or editors of any books promoted hereby from any and all liability for any loss, harm, injuries, damages, cost or expense arising out of or relating to participation in this contest or the acceptance, use or misuse of the prize. 6) Any dispute arising from this contest will be determined according to the laws of the State of Washington, without reference to its conflict of law principles, and the entrants consent to the personal jurisdiction of the state and federal courts located in King County and agree that such courts have exclusive jurisdiction over all such disputes.

Winners List:

To receive a winner list, please email custserv@sasquatchbooks.com

Sponsor:

Sasquatch Books, 1904 Third Ave Suite 710, Seattle WA 98101 (206) 467-4300

Warm Pear-Ginger Upside-Down Cake

In this delicious Warm Pear-Ginger Upside-Down Cake from The Cast Iron Skillet Cookbook, mother-daughter authors Sharon Kramis and Julie Kramis Hearne add cornmeal to give the cake more substance and texture, and incredibly moist. The hint of ginger in this cake really pulls all the flavors together. Topped with fresh whipped cream or vanilla ice cream, this is the ideal finish to a winter’s feast.

Makes 8 to 10 Servings

8 tablespoons (1 stick) unsalted butter, at room temperature, divided
¾ cup sugar, divided
2 pounds firm but ripe Bartlett or Anjou pears (about 4 pears), peeled, cored, and cut into eighths
2 tablespoons minced candied ginger
¼ teaspoon freshly grated nutmeg
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup medium-ground yellow cornmeal
½ cup boiling water
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk

Position a rack in the center of the oven and preheat to 350°F.

Melt 2 tablespoons of the butter in a 10-inch cast iron skillet over medium heat. Add ¼ cup of the sugar, stir just enough to combine, and cook without disturbing until the sugar dissolves and starts to turn golden brown (caramelize), about 5 minutes. Beginning with the outside edge and working your way toward the center in a circular pattern, arrange the pear slices on top of the caramelized sugar. Sprinkle the ginger and nutmeg over the top. Cook until the pears are soft and the caramel starts to thicken, about 5 minutes more. Remove from the heat and set aside.

In a small bowl, whisk together the flour, baking powder, and salt. Place the cornmeal in a large bowl, add the boiling water, and stir to blend. Add the remaining 6 tablespoons butter and the remaining ½ cup sugar to the cornmeal mixture and mix until well blended. (This can be done by hand.) Beat in the eggs and vanilla. Beat in the flour mixture, a little at a time, alternating it with the milk, making sure not to overmix. Pour the batter on top of the pears in the skillet.

Transfer the skillet to the oven and bake until the top starts to brown and the center of the cake feels firm and springs back when pressed, 18 to 20 minutes. Let the cake cool for 5 minutes. Run a knife around the edge to loosen it, and place an inverted plate on top of the skillet. Protecting both hands with oven mitts, flip the cake onto the plate. Replace any fruit that may have stuck to the skillet. Serve warm or at room temperature.

Straight from the garden to the skillet, there’s nothing better than roasted vegetables. This recipe from the newest edition of The Cast Iron Skillet Cookbook is delicious served alongside salmon, halibut, roast chicken, or pork roast. Herbs de Provence adds a nice lavender flavor.

Makes 6 Servings

6 shallots, peeled
2 to 3 small parsnips, scrubbed and root end trimmed
1 rutabaga, scrubbed and root end trimmed, cut into wedges
4 small golden and/or red beets, scrubbed and root end trimmed
2 small turnips, scrubbed and trimmed
1 fennel bulb, fronds trimmed, cut lengthwise into 1-inch slices
¼ cup olive oil
2 teaspoons herbs de Provence or Italian herbs
1 teaspoon fresh thyme leaves
1 tablespoon orange zest
2 tablespoons orange juice
3 tablespoons water
Salt and freshly ground black pepper
1 teaspoon chopped fresh flat-leaf parsley, for garnish

Preheat the oven to 400°F.

Put all the vegetables in a large bowl. Add the olive oil, herbs de Provence, thyme, orange zest and juice, and water, and toss, coating well.

Transfer the vegetables to a 10- or 12-inch cast iron skillet, cover, and roast in the oven for 20 minutes. Uncover and cook until golden brown, 20 to 25 minutes more. Peel the beets and cut in half. Cut the parsnips and rutabaga in half lengthwise. Season the vegetables with salt and pepper, garnish with parsley, and serve.

In this beautiful dish from Lara Ferroni’s Put an Egg on It, walnuts add a lovely mellowness to this herby pesto, which melts beautifully when stirred into warm pasta. For an extra-green version, try substituting pistachios for the walnuts.

Makes 4 servings

1 pound spinach spaghetti
½ cup chopped and toasted walnuts
½ cup chopped Italian parsley
¼ cup chopped fresh basil leaves
1 clove garlic, chopped
¼ cup shredded Parmesan, plus more for garnish
3 tablespoons olive oil, divided
Salt
4 eggs
1 pint cherry tomatoes (optional)
1 package (5 ounces) baby kale or other braising greens
Red pepper flakes (optional)

Cook the spaghetti according to the package directions to al dente in a large pot of lightly salted water. Drain the pasta, reserving 1 cup of the pasta water.

Add the walnuts, parsley, basil, garlic, and Parmesan to a food processor, and pulse to finely chop. Stream in 2 tablespoons of the oil to create a chunky puree. Add salt to taste.

Preheat the oven to 350 degrees F. While the oven heats, fry the eggs sunny-side up and set aside. Place the tomatoes on a baking sheet and roast for 5 to 10 minutes, until they begin to burst.

In a large skillet over medium-high heat, add the remaining tablespoon of olive oil, toss in the kale, and cook until it’s just wilted, about 2 minutes. Reduce the heat to medium, add the drained pasta, and cook for 2 minutes, or until warmed through. Stir in the pesto with about ½ cup of the pasta water and cook until the water has evaporated.

Divide the pasta among 4 bowls and top each with an egg, add one-forth of the cherry tomatoes, and a sprinkle of Parmesan and red pepper flakes to taste.

Sharon Kramis and Julie Kramis Hearne, authors of Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen, have a profound appreciation for what they call, “the ultimate gourmet cooking tool”. In this newest edition, they share simple, beautiful dishes, all made in the skillet. But first things first — know how to care for your cast iron!

Never wash a skillet in a dishwasher! Sometimes, especially after cooking egg dishes, you will have to briefly soak the skillet before scrubbing. Never use metal to scrape the pan.

To clean and care for your cast iron skillet after each use:

1. Hold the pan under hot water, and scrub it clean with a nylon scouring pad or a stiff-bristled plastic brush. If you’ve cooked fish in the skillet, add a few drops of liquid soap and rinse well with hot water.

2. Dry the pan immediately with a towel or on the stove top over medium-low heat, and rub it lightly with olive oil to keep it from drying out.

3. Line the pan with a paper towel, and store it in a warm, dry place. Store lids separately to allow air to circulate around the pan and lid to prevent condensation, which can lead to rust spots, or keep your pan in the oven; every time you turn it on, the pan will reseason itself.

4. If food begins to stick, soak the pan briefly in warm water and scrub it clean with a stiff-bristled plastic brush.

If you find a rusted cast iron pan at an antique shop or garage sale, you can rescue it. Simply scour the pan with a nylon scouring pad or stiff-bristled plastic brush, and then rinse under hot running water. Dry thoroughly with a towel. Rub the pan with olive oil, using a paper towel to distribute it evenly; repeat several times until a paper towel comes out clean. To remove residue buildup, put the pan in a large pot of boiling water with 1cup baking soda and boil for 10 minutes, then scrub with a nylon scouring pad and reseason your pan.

Kale may be the ingredient of the moment, but for good reason. Not only is it packed with nutrients, it’s also one of the least bitter of the braising greens. Put an Egg on It author Lara Ferroni says this recipe is a little twist on creamed spinach and toast, and makes a great starter. Any kale will do, but Ferroni recommends cavolo nero (aka dinosaur kale or Lacinato) because its long, narrow leaves more neatly slice into ribbons. Depending on the size of your bread, quail eggs or medium chicken eggs are likely to work better than large or extra-large here.

Makes 6 crostini

Six 3- to 4-inch-thick slices baguette
2 tablespoons unsalted butter
1 large shallot, thinly sliced (about ¹⁄ ³ cup)
2 cloves garlic, thinly sliced
Salt and freshly ground pepper
1 bunch kale, stems removed, roughly chopped
¼ cup dry vermouth
½ cup heavy cream
1 tablespoon Dijon mustard
6 quail or medium chicken eggs

Place the baguette slices on a baking sheet and broil for 2 to 3 minutes, until the bread browns. Set aside.

Melt the butter in a large, heavy-bottomed skillet over medium-low heat and add the shallot and garlic, along with a sprinkling of salt and pepper. Cook for about 3 minutes, until the shallots get nice and soft. Add the kale and cook for 6 to 8 minutes, until the kale wilts and softens. Increase the heat to medium-high, add the vermouth, and cook until it’s just evaporated, about 1 minute. Add the cream and mustard, stirring until they’re completely incorporated. Reduce the heat to medium and cook until the sauce reduces slightly and tightens up around the kale, about 2 minutes. Taste and add a bit more salt and pepper if needed. Reduce the heat to low to keep the mixture warm.

Poach the eggs, using a slotted spoon to gently lift them from the water. Set them on a paper towel for a moment to drain. Learn Lara’s tricks to poaching the perfect egg here!

Top each crostini with a generous scoop of the kale mixture and a poached egg. Serve immediately.


There’s no need to wait for Thanksgiving to start making this delectable Pumpkin Chiffon Pie from Jennifer Katzinger’s Gluten-Free and Vegan Pie. This pie is light and wonderfully balanced with spice — perfect for enjoying throughout the fall and winter seasons.

Makes one 9-inch pie

Equipment: 9-inch springform pan or pie pan

Follow the link for the crust recipe: Dark Chocolate Pecan Press-in Crust

½ cup raw cashews, soaked in water for 2 to 8 hours
One 15-ounce can pumpkin puree
One 13-ounce can whole coconut milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ cup water
2 teaspoons agar flakes
½ cup maple syrup
3 tablespoons coconut oil

1. Prepare the crust as instructed.

2. Drain the cashews. Place them in a blender or the bowl of a food processor along with the pumpkin, coconut milk, vanilla, cinnamon, cloves, nutmeg, and ginger. Process thoroughly until very creamy and smooth. Leave the mixture in the blender.

3. In a small saucepan, combine the water, agar, and maple syrup. Bring the mixture to a boil, then reduce the heat to a simmer. Simmer for 5 minutes, stirring occasionally, then remove the pan from the heat and stir in the coconut oil. Add the mixture to the pumpkin mixture in the blender and process until smooth and creamy.

4. Pour the filling into the crust. Refrigerate to let the pie set for 4 hours before serving.