A Big Project (aka: NEWS!)

I have some pretty exciting news to share today. I've had to hold it in for months while the details were being sorted out, so I'm about ready to explode.

This is by far the biggest opportunity I've had since starting in this career path a few years back. It's a dream, really, and I still can't believe it's happening. 

It caused me to need a heck of a lot of new food photography props.

It turned my kitchen completely upside down to make and photograph a single bowl of oatmeal.

It turned my dining room into a painting studio when the weather was too cold + snowy to take things outside.

The opportunity landed in my inbox one day, and I nearly fell out of my chair.

Angela and I have been friends for a good five years now. In 2010 we were lucky enough to get the chance to hang out for a few days, and we've been attached at the email-hip ever since. I honestly cannot believe it's been so long since first meeting Ange, and I'm not sure where I'd be without her.

A few months back an email from Angela popped into my inbox. The one that nearly made me fall out of my chair. She was talking about her second cookbook and how things were going as a new mom. She mentioned wanting to devote all of her energy to creating the recipes for this new cookbook and not focusing her time on photography. 

And then she asked if I would consider photographing her cookbook.

Consider it? Was she for real? Was I dreaming? Yes, she was for real. And no, I was not dreaming. There was nothing to consider, my answer was YES.

Her first cookbook has done amazingly well, appearing on multiple best seller lists, selling around 300,000 copies, being named "Book of the Year" in 2014 by Indigo, and the list goes on from there. To have even a chance at shooting her next cookbook was an honor.

The oatmeal photo above was one I took for the trial I submitted to her publishers (Avery in the US, Penguin in Canada) back in February. I made, styled, and photographed a few of the new recipes to show the publishers I could capture the style Angela was looking for. Waiting to hear back from them for the final "okay" about killed me. I refreshed my inbox so many times I thought I was going to break my phone. I finally heard back and the publishers were on board. It was official!

I'll be shooting all 100 full-page photos (!!) for Angela's second cookbook, coming out in Fall of 2016. I think I'm still in disbelief! 

Here are some fun details about Angela's second cookbook:

• It will be a mix of "everyday" recipes for busy weeknights and more elaborate recipes for special occasions.
• All recipes will be plant-based and vegan as well as being almost entirely gluten-free and soy free.
• She'll include many nut-free recipes and nut-free substitutions, with numerous nut-free snacks for kids.
• There will be a big focus on healthy comfort meals...Chili and Cheese Nachos, Cheesy Lentil Pasta Casserole, Flourless Sea Salt Brownies, and many more!
• There will be 100 recipes in total.

You can follow the hashtag #osgcookbook2 (@edibleASH @ohsheglows) to see all of the behind the scenes action. In July and August (when I'm shooting the book) I'll be sharing some sneak peeks from my kitchen as well. Be on the lookout!

Keep an eye out for an update from Angela coming soon!

Ashley

Buttered White Bean and Gremolata Loaded Potatoes

Ahhh, yes. Friday. We made it. Let me buy you a drink, or a mocktail, or a chocolate milk, or a basket of tortilla chips. 

Or, let me share this fantastic + super easy loaded baked potato recipe with you instead of promising things I can't actually deliver. Deal?

Remember reading about my friend Erin last week? The online baby shower? The avocado pesto chickpea sandwich? I know you remember!!

Anyway! 

Erin is not only about to give birth to a living + breathing tiny human being, but she also just gave birth to her second cookbook, The Easy Vegetarian Kitchen! Erin is one of those hardworking individuals who is always accomplishing BIG things. She's one I always ask, how do you do it all?? Basically, she rules. Not only does she rule at life in general but also in the recipe making + food photographing categories.

Erin is a pro at making simple, comforting, and seasonal vegetarian fare that is extremely approachable. She uses ingredients that are easy to find in store, grow on your own, or pick up at your local farmer's market. Then she combines those ingredients together to make some seriously impressive meals. 

Erin took a very unique approach with this cookbook. She came up with 50 classic recipes and then added four seasonal variations to each of those 50. For example, in the book you'll find a recipe for Basic Loaded Potatoes Potatoes and then you'll find four variations for each of the four seasons that add seasonal ingredients. So really, there are 250 recipes and variations in total. The chapters span from breakfast to dessert and everything in between. 

Basically, you'll never run out of recipe ideas with Erin's beautiful + genius cookbook!  I couldn't even decide which recipe to make first, so I decided to make three spring variations and give you a little teaser. I'm sharing one recipe below in full, but you'll have to buy the book to get all of the rest! 

Big congrats to Erin!! I don't know how you do it all. And you do it all so well. xo

Print Recipe!

printed with permission from: Erin Alderson and Fair Winds Press
recipe from: The Easy Vegetarian Kitchen

Buttered White Bean and Gremolata Loaded Potatoes

gluten-free // yield: 2-4 servings

Basic Loaded Potatoes:

• 2 medium russet potatoes or sweet potatoes
• 1 tablespoon olive oil
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter, melted
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Preheat the oven to 425° F. Scrub the potatoes, pierce a few times with a fork, and rub with olive oil. Place in a roasted pan and bake until soft and a knife can be inserted with ease, 45-55 minutes. Remove from the oven and carefully slice in half. Scoop out the insides and mix with heavy cream, butter, salt, and pepper. Fill the potato skins with the potato mixture and top with your favorite topping.

Buttered White Bean and Gremolata Potatoes: (gremolata is a garnish made with  minced parsley, lemon peel, and garlic)

• 1 recipe Basic Loaded Potatoes 
• 2 tablespoons unsalted butter
• 1 cup cooked cannellini beans (drained and rinsed if using canned)
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 clove garlic, minced
• 2 teaspoons lemon zest
• 1/4 cup minced parsley

Prepare the Basic Loaded Potatoes as directed.

Melt the butter in a skillet over low heat. Add the beans, salt, and pepper and cook until warm, 3 to 4 minutes. In a small bowl, combine the minced garlic, lemon zest, and parsley. 

Divide the bean mixture among the potato halves and finish with a sprinkle of the garlic mixture.

Erin's recipe for basic Morning Oats is photographed above.

Her spring variation, Roasted Strawberry and Pistachio Morning Oats, is photographed below.

Such a nice change of pace from my normal oatmeal mix-ins! I've never actually put pistachios on oatmeal. And you gotta love that color contrast!

Below we have Erin's spring twist on Lentil Stew. The spring version switches from red lentils to green and adds chard to the mix along with a side of garlic rice. We so enjoyed this for dinner last night and can't to eat the leftovers with an egg on top (obvz). 

Cheers to the weekend! 

Ashley