So many fun things going on! For starters, I'm making pink African-inspired cocktails for a benefit event at our Montclair pop up tomorrow. If you're around, I hope you come by and have one with me (they're free!).
(And yes, I'll share the recipe for the drinks sometime in the next couple of weeks.)
In the meantime, I've got some African recipes and pink recipes for you this week. The event tomorrow benefits a non-profit called Pink for Africa, founded by a fellow vendor at the pop up. so we're getting into the swing of things around here.
SUNDAY at 3pm, join us for free cocktails, hors d’oeuvres, shopping, music, a fashion show and fun to benefit Pink for Africa, a non-profit founded to fight breast cancer among African and African-American women. Free refreshments at the Adventure Kitchen Spice Bar starting at 2pm. Shop our African spice collection, pick up recipes and ideas, shop our fellow local vendors, have fun and support a worthy cause!
Classic Ethiopian dish with chicken parts simmered in clarified butter and red wine, with red onions, garlic, ginger and berbere spice.
Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
A spicy Indian-style curry that uses the whole beet plant from root to leaf. Caramelized beet cubes sauteed along with their stems and leaves in a mixture of onions, garlic, ginger, chiles and Indian spices, and served over spiced yogurt.
Lemony-sweet basil frozen ice pops. Flecked with sumac, to bring nuance to the tartness and gorgeous pink color to your Spice Pop.
A sheet pan dinner that helps you clean the pan. (Seriously.) Plus, salmon-asparagus-garlicky-lemony goodness.
Crushed pomegranate seeds and lemon juice combine with parsley and cinnamon to create an herby-sweet, chunky pink topping or dip. Perfect as a fancy dip for potato chips, pita chips or crackers, or as a latke topping.
P.S. If you’re interested in summer camp this year, be sure to get on the list. And sign up soon - we have a 10% early bird discount through 3/31, and spots are already filling up!
P.P.S. I'd love to see what you're cooking this season! Tag @adventurekitchen in Instagram or @theadventurekitchen in Facebook so I can see and share! :)