And Here We Are… At the Table

Have you ever truly loved a cookbook? I mean, every time you hold the cookbook in your hands, a surge of energy and warm memories flows through your fingertips?

I’ve only had a few cookbooks do such a thing for me.

And Here We Are at The Table – it’s one of those. I’ve only owned it a few short months, but every time I see it peeking out from the baker’s rack in my kitchen, a smile forms. This cookbook was lovingly written by my friend Ariana Mullins from And Here We Are – and the thing is, when I refer to it as a cookbook, I feel like I am shortchanging it.

It’s so much more than just a cookbook.

Ariana’s writing has honestly, always inspired me. She writes to her readers as if they were old friends – and they are! 🙂 When you read these recipes and the Mullins’ traveling adventures as expats in England, you’ll feel like you’re curled up in a warm blanket on a rainy day, holding a hot mug of tea, rejoicing in the lessons they’ve learned and the bliss of life lived on a daily adventure.

Plus, there’s great food to look at, too. 😉

Ariana truly treats food as more than a means to an end – food is a friend, an adventure in and of itself, and the best part? You don’t end up feeling like you have to be a five-star chef to make these dishes. It’s why I purposely wanted to share one of her easiest recipes, and she has so graciously allowed me to publish it.

Before I get to the recipe, a bit more about the cookbook:

This cookbook is about good food and eating well, that happens to be grain-free– so, in essence, it’s for everyone, not just people on a grain-free diet.

The Print Version includes:
– 183 high quality print pages featuring 80 mouthwatering recipes complimented by beautiful photographs.
– Clear and detailed instructions that anyone can follow, regardless of experience.
– A delicious escape from mundane mealtimes.
Vibrant flavors from all over the world.
– The complete spectrum of meals including exciting ideas for breakfast, dinner, sides, salads, condiments, desserts, drinks.
– Cooking basics that every cook should know.
– Helpful tips and menus for going grain-free without the pain and confusion normally associated with the transition.
– Excellent print size because many people just don’t want to bring a cumbersome screen into their kitchen to see the recipes on!
– You can purchase the print version here!Digital Version Includes All of the Above, PLUS:
– Exclusive sections on food adventures like foraging, visiting various global markets, and numerous intrigues Ariana has encountered on her foodie adventures around the world.
– BIG, beautiful photographs that render perfectly on screen (so you still feel like you have a piece of art not just a rushed together pdf!)
– 3 cooking tutorial videos for the aspiring cook.
– You can purchase the digital version here! – use code ATTHETABLE for 30% off until February 11, 2015!

Let’s get to one of my favorite recipes from And Here We Are At the Table!

Cucumber Yogurt Salad

What’s great about this simple side dish is that you can easily adapt it to what you have on hand. (I’ll mention some allergy-friendly substitutions at the end as well.) My apologies, I was not able to get a picture of the salad, but I will have one soon hopefully!

Ingredients

• 1 cup Greek-style yogurt (*See note for dairy-free substitute)
• 1/2 teaspoon salt
• freshly ground pepper
• 1/4 cup fresh chopped herbs – one or any combination of the following: dill, mint, coriander (cilantro), parsley, or oregano (I chose dill, my favorite!)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• half of an English cucumber, chopped into fine dice

Equipment

• medium sized bowl
• spoon for stirring
• knife and cutting board

Instructions

1. Combine everything except for the cucumbers into a bowl, and whisk together until the olive oil is fully incorporated. Taste and see if this dressing needs more salt or lemon juice to your preference.
2. Stir in the diced cucumber and garnish with fresh herbs, and drizzle with a little olive oil.
3. Enjoy! You can eat this as a salad itself, or as a dip or condiment.

Notes

• I wasn’t able to find an English cucumber, so I just purchased the cucumbers my local grocer had on hand.
• Also, while my hubby and I can have greek yogurt, my children can’t, so here’s a dairy-free sub that works well: replace the cup of greek yogurt with an equal amount of coconut milk or coconut cream (NOT coconut butter!) + add one teaspoon apple cider vinegar. Follow the rest of the recipe above.

One more time, the links to purchase the ebook:

Print Version

Ebook

Congratulations, Ariana! You have outdone yourself, and we get to reap the benefits. 🙂 Have a blessed move to Spain!

Love,

Danielle