Springtime Book Club - Celebrating Women’s History Month (3/3-3/28)
Introducing a vibrant grab-and-go concept that celebrates the arrival of spring with recipes inspired by some of our favorite cookbooks by women chefs in celebration of Women’s History Month. This concept blends the flavors of the season with inspiration drawn from cookbooks by influential women chefs, highlighting their contribution in shaping modern culinary culture. These books will be on display at the Mercantile for anyone to peruse as they shop. Other cookbooks by women chefs will be displayed.
Savory offerings throughout the month
Salads
Citrus Avocado Salad with Grilled Chicken | Smitten Kitchen by Deb Perelman
Avocado, orange, cucumber, red onion, cilantro, sunflower seeds, grilled chicken breast, olive oil, lime juice, honey, salt, pepper, red pepper flakes
Asparagus and Lemon Orzo Pasta Salad | The Barefoot Contessa Cookbook by Ina Garten
Asparagus, olive oil, black pepper, orzo, lemon juice, lemon zest, Dijon mustard, basil, feta, pine nuts
Cold Sesame Noodles | To Asia with Love by Hetty Mckinnon
Soba noodles, sesame oil, soy sauce, rice vinegar, tahini, sugar, garlic, toasted sesame, cucumber, cilantro
Sandwiches
Egg Salad Sandwich | The Art of Simple Food by Alice Waters
Fresh hard-boiled eggs, homemade aioli, chives, country bread
Fried green tomato BLT | In Pursuit of Flavor by Edna Lewis
Bacon, fried green tomato, leaf lettuce, mayo, soft bread
Sweet offerings throughout the Month
Roasted Strawberry Pie | The Book on Pie by Erin Jeanne McDowell
Flaky crust, roasted strawberry filling
Chocolate Mousse | Julia’s Kitchen Wisdom by Julia Child
Chocolate mousse, chocolate shavings
Almond Butter Cake | Baking at Republique by Margarita Manzke
Whipped topping, blueberries
Tres Leches Cakes “Morir Sonando” | Bodega Bakes by Paola Velez
Orange cake, orange soak, vanilla whipped topping