Have you ever felt like you've known someone all your life without ever having met them IRL? I hadn't...until I ran into Andrea Bemis on Instagram. Immediately this farmer-blogger-home cook-fellow tahini enthusiast drew me in. She just "got" me, and has become both an inspiration and a friend.
Our lives certainly hold a lot of parallels (although her farm romance took root, while mine took a different turn). Besides a deep love of cooking from scratch and a daily, unwavering commitment to happy hour, I feel a cosmic connection to her sunny attitude and genuine zeal for adventure.
I couldn't wait to get my hands on her cookbook, knowing that it would be every bit as fun and charming as Andrea is. Boy, does it deliver. It's structured by season, rather than meal ("When we're too rigid about food, cooking and eating aren't quite as much fun," she says in the introduction). The recipes are realistic for the average home cook, and they build on similar flavors and techniques, making it read cohesively. Add in the darling pictures of Andrea and her husband Taylor living the dream, and you've got the best cookbook of 2017. Seriously. I know it's only March but I'm calling it right now.
The first recipe I made from Dishing Up the Dirt was the Kale Chimichurri on page 258. It's blitzed with garlic, red wine vinegar, and plenty of olive oil. Hearty and bright at the same time, it would be equally delicious as a salad dressing, marinade, or toast topper. I also found it perfect for eating by the spoonful. (YOLO?) Andrea recommends serving it with broiled flank steak, and although I "only" have ribeye, I don't think she'd fault me for it.
Check out the full recipe—plus more for treats like honey & cardamom whipped sweet potatoes, cauliflower steaks with hazelnut gremolata, and rutabaga home fries—in Dishing Up the Dirt. I couldn't be prouder of my #girlcrush, and I can't wait to see what the rest of the year has in store for Andrea and Tumbleweed Farm.