Recipes from Vibrant Food

Vibrant Food Cookbok

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.

Squash Blossom Quesadillas

Squash Blossom Quesadillas

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With one taste of these quesadillas, we sighed and said, “Okay, so THAT’S what you’re supposed to do with squash blossoms!”

  • (1)
  • 10 M
  • 25 M
  • 2
Four pieces of salmon banh mi wrapped in paper in a box.

Salmon Banh Mi

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Why make banh mi at home? Uh, why not? Besides, you’ll never find this swanky salmon rendition anywhere else.

  • (1)
  • 45 M
  • 2 H
  • 12
Three glasses filled with rose sangria, lime wheels, nectarine wedges, watermelon cubes, and raspberries.

Rosé Sangria

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This swanky sangria relies on a pretty pink rosé and some seriously stunning summer fruits for its sassy and savvy look and taste.

  • (2)
  • 15 M
  • 4 H, 15 M
  • 4