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The Cookstr Weekly: Getting Ready for Spring & The Future of Food Giveaway

March 6, 2012

Welcome to The Cookstr cookstr logoWeekly!

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey.

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Cook in good company.

While we’re still a few weeks away from the official onset of springtime, the beginning of March offers a glimmer of what’s to come in the months ahead. If you’re on the West Coast of the U.S., you may already be seeing local asparagus and artichokes at the farmers’ markets, while other parts of the country are harvesting scallions and greens. Check out the GRACE Foundation’s seasonal food guides to find out what’s available where you are. In the meantime, glean some inspiration from these tasty and produce-heavy recipes to get in the spirit of warmer weather to come. Nigella Lawson’s Lemon Meringue Cake is sure to put a spring in your step.

 More Recipes for Early Spring from Cookstr


Feeding the planet sustainably is one of the world’s most pressing challenges. In his keynote speech at the Future of Food conference, HRH Prince Charles, The Prince of Wales, drew upon his nearly 30 years of organic farming experience and sustainable food advocacy to sound the alarm for an earth on the brink of agricultural disaster, while raising hope for a future that is more ecologically viable. Now, environmentalist and author Laurie David has teamed with Rodale Books and GRACE Communications Foundation, a co-sponsor of the event, to create a printed publication of the speech.

The book contains a foreword by Wendell Berry and an afterword by Will Allen and Eric Schlosser, all preeminent voices in the sustainable food movement.

We partnered with our friends at GRACE to score you free copies of the book! There are three ways you can enter to win a copy of On The Future of Food:

1) If you aren’t a fan of Cookstr yet on Facebook, “like” our page and leave a comment about your vision for the future of food.

2) Follow us on Twitter and retweet our messages about On The Future of Food – you’ll be entered once for each retweet as long as you’re a Cookstr follower!

3) Gather friends to sign up for Cookstr! Forward this email to a friend, and once they sign up on, you’ll both be entered to receive a copy of On The Future of Food.


Mid-winter to early spring is the peak season for radicchio, a cabbage-like vegetable marked by dark burgundy-colored leaves contrasting with bright white ribs. Radicchio is rich in vitamins, calcium and fiber, and can be eaten raw as well as grilled, braised, or pureed into soup. As Joey Altman writes in the headnotes to this recipe for Curried Chicken in Radicchio Cups,

“Some varieties of radicchio grow in a ball-shaped head that makes round lettuce cups, while the elongated Treviso variety, which looks like red Belgian endive, creates boat-shaped cups. You could use white or red endive, as well. If bitter flavors aren’t your thing, use smaller leaves of red leaf or butter lettuce.” -Joey Altman

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