Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Bemis

  • Dijon tahini dressing (page 2)

    from Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons Dishing Up the Dirt by Andrea Bemis

    • Categories: Sauces, general; Dips, spreads & salsas; Dressings & marinades; Vegetarian
    • Ingredients: tahini; Dijon mustard; honey
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Notes about this book

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Notes about Recipes in this book

  • Herbed tahini sauce

    • vegabond2016 on September 22, 2025

      YUM! This sauce is delicious. I didn't have dill so I used 2x the basil called for in the recipe. Will make again for sure!

  • Strawberry salsa

    • NicoleBrown on July 15, 2024

      I’ve make this at least once a summer! Have passed on the recipe to several friends after they asked.

  • Chesua's perfect pizza dough

    • hashi on June 07, 2025

      Great dough, easy and straightforward. The white/wheat mix gives it a really nice flavor. I also like that it makes two so one can be frozen for later.

  • Miso & honey-glazed radishes

    • shelbstirr on July 16, 2025

      Absolutely delicious. I added some red pepper flakes. Would be great as a side but I turned it into a bowl with some farro, kale sautéed with garlic, and some chicken apple sausage. Will make again.

  • Chocolate chip & real mint cookies

    • Jviney on June 20, 2019

      These are so very good. I’ve made them three times and everyone loves them. A great way to use up fresh mint from the garden.

  • Corn salad with walnuts & feta

    • Jviney on August 03, 2021

      Love this salad, it just tastes like summer. I made a few minor changes: I only had one jalapeno on hand and I sautéed my corn in a little walnut oil where she called for it raw. It was delicious.

  • Heirloom tomato & corn pizza

    • hashi on September 12, 2018

      Delicious and easy, a perfect use for the summer vegetable haul.

  • Sweet corn & summer squash coconut milk chowder

    • NicoleBrown on August 19, 2024

      I was excited for this, but it’s not a very substantial chowder. Would maybe make a good base for additional ingredients? I could see adding potatoes next time and maybe one less cup of water. Mine turned out pretty thin.

  • Roasted vegetable & chickpea tacos with herbed tahini sauce

    • bwhip on March 16, 2018

      These are fantastic, one of our favorites. The herbed tahini sauce really puts them over the top. Amazing, fresh flavor from simple ingredients.

  • Blueberry lemon & ricotta biscuits

    • NicoleBrown on August 07, 2024

      I kneaded this is the bowl as asked in recipe, but I next time I’ll do it on the counter. Very rustic biscuit. Taste is good. Not sweet as mentioned. If I make again I will form the dough better. Some of mine fell apart while baking. Baked for 14 minutes.

  • Roasted ratatouille toast

    • bwhip on March 16, 2018

      Really good. The creme fraiche on the toast is the perfect complement to the lovely roasted vegetables. Making me hungry just thinking about it.

  • Spiced pumpkin oatmeal breakfast cookies

    • NicoleBrown on October 26, 2024

      Like a portable little oatmeal breakfast to go! If you’re looking for a dessert cookie you’ll want a different recipe. But if you’re in a rush out the door and need something easy to grab for breakfast I think these are perfect. I skipped the raisins and subbed avocado oil for walnut. Baked at 325 for 20 minutes. Will definitely be freezing these to keep on hand!

  • Butternut molasses muffins

    • RRuth on February 06, 2026

      Nice. Quite sweet (1/2 cup molasses + 1/2 cup maple) and a strong molasses flavor. Might cut both sweeteners a little a next time. Used mix of leftover pumpkin puree and butternut puree as in recipe. Made it with 1 cup flour and 1 cup whole rye flour since I had no wholeweat on hand.

  • Simple cauliflower soup

    • Ajammies on February 18, 2023

      I enjoyed this, but think I would roast the cauliflower first next time and reduce the amount of oil. Maybe use vegetable broth as well.

  • Autumn spiced granola

    • NicoleBrown on October 24, 2024

      So delicious + filled up my home with the loveliest smells! I substituted avocado oil for the walnut as that’s what I had on hand. I didn’t bother stirring around the granola at the halfway baking point. I love clumpy granola and I find it clumps better when packed down and left alone.

    • RRuth on February 03, 2026

      Great recipe!

  • Tumbleweed Farm winter panzanella

    • shelbstirr on January 25, 2026

      Great panzanella. Will make again. A little bit of work to prep all the veg, but very little active cooking time after everything is chopped. I addled some chicken apple sausage. I tried to find efficiency by toasting walnuts with the croutons, but watch that walnuts don’t burn. I don’t love raw onion so I made up the dressing and mixed in the chopped onion and let it sit to mellow while the veg cooked.

  • Kale, sausage, & white bean soup

    • bwhip on October 25, 2021

      Delicious, flavorful soup. Perfect for a rainy fall evening. Easy prep, great results.

    • RRuth on February 03, 2026

      Delicious and simple. Typical ‘could have thought of it myself but didn’t and thankfully someone else did’ recipe :) Added some chili and subbed broccoli for kale as that’s what I had.

  • Spiced winter porridge

    • RRuth on February 04, 2026

      Creamy, warming, comforting. Perfect! The only change I made was decrease the amount of nutmeg & clove to 1/8 tsp and added 1/4 tsp of cardamom. Would do that again. Would also like to try it with slightly more pumpkin added. I used half cows milk / half water. Served it with spiced granola from same book! Serves 4 instead of 2 in my opinion. (But i’m not a farmer doing manual labor like the author.)

  • Roasted acorn squash with tahini & hazelnuts

    • hashi on October 12, 2023

      Warming, quick, great for a rainy evening! The tahini sauce complements the squash very nicely.

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Reviews about this book

  • Stonesoup

    I love that the recipes are simple and packed with veggies. I also love that there’s bacon. And the occasional steak. I also love that Andrea has a deep appreciation for sauces.

    Full review
  • ISBN 10 0062492225
  • ISBN 13 9780062492227
  • Linked ISBNs
  • Published Mar 14 2017
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Harper Wave

Publishers Text

Andrea Bemis, the creator of the popular farm-to-table blog Dishing Up the Dirt builds on her success with this beautiful, simple, seasonally driven cookbook, featuring more than 100 inventive and delicious whole-foods recipes and dozens of color photographs.

For Andrea Bemis, who owns and runs a six-acre organic farm with her husband outside of Portland, Oregon, dinners are inspired by what is grown in the soil and picked by hand. In Dishing Up the Dirt, Andrea offers 100 authentic farm-to-table recipes, arranged by season, including:

Spring: Lamb Lettuce Wraps with Mint-Yogurt Sauce, Grilled Garlic Scapes with Sea Salt, and Spring Gnocchi with Mushrooms and Parmesan

Summer: Heirloom Tomato Pie with Almond Flour Crust, Grilled Peach, Hazelnut, and Balsamic Crostini, and Kohlrabi Fritters with Garlic-Cashew Herb Sauce

Fall: Spiced Delicata Squash with Garlicky Collard Greens, Roasted Fennel and Beets with Wheat Berry Salad, and Butternut-Spice Breakfast Cookies

Winter: Ginger Miso Sweet Potato Bisque, Roasted Carrots over Spiced Lentils with Yogurt, and Oat and Honey Cardamom Cookies

Andrea’s recipes focus on using whole, locally-sourced foods—incorporating the philosophy of eating as close to the land as possible. While many recipes are naturally gluten-free, dairy-free, or vegetarian, many others include elemental ingredients like bread, cheese, eggs, meat, and sweeteners, which are incorporated in new and inventive ways.

In short essays throughout the book, Andrea also presents an honest glimpse of life on Tumbleweed Farm—the real life of a farmer, not the shabby-chic fantasy often portrayed—offering fascinating and frequently entertaining details about where the food on our dinner tables comes from. With stunning food photography as well as intimate portraits of farm life, Dishing Up the Dirt allows anyone to be a seasonal foodie and an armchair farmer.

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