One month of Rooted Kitchen

It's been one month since the launch of my third cookbook, Rooted Kitchen. The craziness of the first bit of a launch is calming and I am now just taking it all in. A very hearty thank you to those who have joined me at our launch and signings, to those who have purchased the book, left a review and/or have been cheering this journey on. I feel the love and it has been one of the greatest gifts during this vulnerable time of sharing my art/soul with the world. 

Rooted Kitchen is the story of my own journey to deepen my connection with the earth through food. When I first dreamed up the idea for this book I simply wanted it to exist in the world. I wanted a book that was part manifesto, one that illustrated a way of living that invited the audience into a different way of seeing and relating with the natural world, with recipes that inspired and deepened that invitation. The words are the why and the recipes are the how. Going through each of the seasons while I wrote the proposal I let the vision of this book open up slowly, living into it and really focusing on why I believed this book deserved a space on your bookshelf. An editor once made a comment on how a book needs to be worth the trees. As one who loves and respects the trees immensely I wanted to make sure that I was working on a new and different sort of book. This book needed to come to life and it is one of my life's greatest joys that I got to be the one to bring it to life. 

In Rooted Kitchen, you'll find seasonal recipes inspired by my love of foraging and cooking with fresh, local ingredients. From spring's tender green garlic to winter's hearty root vegetables, each recipe tells a story of my connection to the natural world around me. It's not just about recipes or cooking techniques, but about a way of living and being that honors the rhythms and cycles of nature. Through the pages of Rooted Kitchen, I hope to inspire readers to see themselves as a part of nature, rather than separate from it. By developing a reciprocal relationship with the natural world, we can learn to care for and protect it in a way that nourishes both ourselves and the planet.

*If you’ve purchased the book (thank you!) I would love it if you could leave a review. Even if your purchase wasn’t from Amazon you can still review it there. These are immensely helpful in encouraging others to grab a copy. 

*If you spot the book in a small bookstore or if you are a small shop carrying my book please do let me know. Send me a picture with the shop name or tag me on Instagram (@ashrod). I would love to support and highlight the small businesses that are supporting my work. 

*If you live in LA and want a signed copy of Rooted Kitchen they have a few left at Now Serving. Go say hi to Ken and grab a copy!

*Now that the bulk of my traveling has settled I hope to spend more time in this place. Sharing things that inspire, seasonally driven content, recipes, invitations, etc. This place feels like the calm in the midst of a very chaotic internet world and I’m so grateful you are here. 

I’m thrilled to share one of my favorite recipes from Rooted Kitchen. I’ve been making this salad every spring (multiple times a season) for years now and it never fails to delight. 

Peas and Their Greens Salad

My friends who have had this salad at the various events and occasions I’ve brought it to insisted that I include the recipe in my new book. But, I’m sharing it here for you in case you, like me, also love peas. It’s a celebration of peas in various forms, brought together with fragrant herbs, salty pecorino cheese, floral olive oil, and tart lemon juice. There is really not much more to it than that, yet it tastes as if there’s something secret hiding within the list of ingredients. 

Ingredients

10 ounces fresh or frozen peas (about 2 cups), blanched

8 ounces sugar snap peas, thinly sliced (about 2 cups)

2 cups tender pea vines

½ cup fresh mint leaves

¼ cup coarsely chopped fresh dill

1½ ounces pecorino cheese, finely grated (about ½ cup )

⅓ cup pistachios, salted and roasted

Grated zest and juice of 1 small lemon

2 tablespoons extra-virgin olive oil

Flaky sea salt

On a large platter, layer half of these ingredients: the peas, snap peas, pea vines, mint, dill, pecorino, and pistachios. Sprinkle half of the lemon zest and drizzle with half of the lemon juice and oil. Repeat, finishing the salad with a pinch or two of sea salt.