Featuring Green Goddess dip, queso, wild Alaska scallops and elderflower loaf cake.
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Lettuce eat something green

By Julia O'Malley


Newsletter #40: Spring forward

What’s that sound? Oh, it’s dripping. And what’s that smell? It’s eau de mud puddle, a refreshing parfum with notes of rotty lawn and dog doo. Break-up time, people. Smiling sunglasses emoji face all the way. Doesn’t it make you want to eat something green?

Some shishito peppers, salted and quick-broiled in a cast-iron pan? A steamed artichoke? Roasted fennel? This time of year I like to go for an all-green salad with butter lettuce, steamed green beans and asparagus, and then, maybe, a jammy 7-minute boiled egg and some shaved radishes. Guess what goes great with all of that? Kim Sunee’s Green Goddess dip.


In the mood to make something new for lunchboxes? I’m enamored with Maya Wilson’s lemon elderflower loaf. Too dainty for palates used to Goldfish crackers and Jif? I get that. Try throwing this queso fundido at the after-school hyenas instead.

[Read previous newsletters here. Find more Alaska recipes here


Also on my to-do list: getting to know my way around some wild scallops and making salsa with some imperfect strawberries presently in my fridge. What are you thinking about?


Oh: I’ve been catching up on reading you might like too. I learned some very nice facts from this story about some of Anchorage’s oldest restaurants. (You guys: Jamicos Pizzaria is 55!) I also got lost in this long story about eating seal on St. Paul island. If you don’t already, support local cooking and local food news and subscribe. Have questions or suggestions for me? Email!

Here’s hoping the snow melts enough you can catch a glimpse of the lawn.


Julia O'Malley, an Anchorage Daily News editor, is working on a book at the Anchorage Museum about how Alaskans eat. You can sign up to receive our weekly Alaska food newsletter, "How Alaska eats," in your email inbox by visiting adn.com/newsletter. Find more classic Alaska recipes here.
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