First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen by Eva Kosmas Flores

  • Chive blossom salt (page 22)

    from First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen First We Eat by Eva Kosmas Flores

    • Categories: Spice / herb blends & rubs; Cooking ahead; Spring
    • Ingredients: chive blossoms; sea salt flakes
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Notes about Recipes in this book

  • Charred broccolini and avocado tacos with roasted tomatillo salsa

    • mjes on September 13, 2021

      I strongly recommend the chunkier salsa and offering of a hot sauce along side. The broccolini filling is quite successful with the accompanying avocado, cabbage, and cotija cheese. In this case each ingredient is genuinely needed to make the taco have a very satisfying bite.

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  • ISBN 10 1419728962
  • ISBN 13 9781419728969
  • Linked ISBNs
  • Published Mar 20 2018
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

Eva Kosmas Flores finds inspiration in her Greek heritage and the bountiful produce of her garden in Oregon. She uses both to craft her seasonal and approachable recipes, each paired with a mouthwatering image. The bounty of fresh, vibrant produce overflowing from her garden comes through on every page, and Flores undertakes rigorous recipe testing to share her most creative, delicious ways to make use of these foods. Showcasing her unforgettable, atmospheric photography style, First We Eat is a gorgeous reference on seasonal cooking that celebrates the beauty of the Pacific Northwest, Mediterranean influences, effortless and stylish presentations, and simple preparations, all designed to share with friends and family.

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