Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season by Kimberley Hasselbrink

  • Spring pea and pea shoot omelet

    Spring pea and pea shoot omelet

    from Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season Vibrant Food by Kimberley Hasselbrink

    • Categories: Egg dishes; Main course; Cooking for 1 or 2; Spring; Vegetarian
    • Ingredients: eggs; pea shoots; peas; soft goat cheese; chives; thyme
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Notes about Recipes in this book

  • Rosé sangria

    • KarinaFrancis on December 23, 2014

      I used this as a base recipe and made a few tweaks (I actually combined elements from a few recipes). Changes: I steeped the watermelon cubes in framboise for about an hour, I used sugar syrup instead of the agave nectar and lightened it up with about a cup of soda water. Will be my summer entertaining drink

  • Summer berry and peach crisp

    • Zosia on July 01, 2021

      Loved this! Crunchy granola-like topping and lots of fruit.

  • Carnitas tacos with apple salsa

    • Barb_N on October 28, 2014

      This is a delicious twist on a favorite- if you make the pork shoulder in advance a quick meal awaits you. I made two substitutions in the apple salsa- Granny Smith for the red apple, and red onion for the green onions. Make sure to cut the meat in large chunks (or braise whole) or it will be difficult to shred.

  • Soba noodles with kabocha squash in a mellow Japanese curry

    • Barb_N on January 13, 2015

      This makes a mild rich curry sauce thanks to the rice flour and the coconut milk. Subbed a turnip and rutabaga for the apple and carrot (allergies) and had some variety of thick skinned squash that needed a hatchet to open. As a result it took 2 hours to make. Next time I'll use butternut or delicata.

  • Twice-baked sweet potatoes

    • Nancy402 on January 14, 2017

      Very tasty. I used at least twice as much kale and was happy I did.

    • cecilee_k3zgzi on February 25, 2026

      This is one of my favorites! Go to, impressive side dish.

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  • ISBN 10 1607745410
  • ISBN 13 9781607745419
  • Linked ISBNs
  • Published Jun 19 2014
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

The vivid colors of fresh produce inspire this artistic collection of whole foods recipes from the creator of the acclaimed blog The Year in Food.

Kimberly Hasselbrink, photographer and creator of the acclaimed blog The Year in Food, invites you to look at ingredients differently and let their colors inspire you: the shocking fluorescent pink of a chard stem, the deep reds and purples of baby kale leaves, the bright shades of green that emerge in the spring, and even the calm yellows and whites of so many winter vegetables. Thinking about produce in terms of color can reinvigorate your relationship with food, and in this collection of recipes, Hasselbrink employs aesthetics, flavor, and texture to build gorgeous yet unfussy dishes for every season.

Recipes take you on a journey through spring’s Pasta with Nettle Pesto and Blistered Snap Peas, summer’s Berry–Coconut Milk Ice Pops, fall’s Turkey Burgers with Balsamic Figs, and winter’s Sparkling Pomegranate Punch. Featuring photo pairings that celebrate not only the finished dishes but also the striking ingredients that create them—plus a photograph of each and every recipe—this book reveals an artistic picture of whole foods eating.

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