5 Summer Season Vegetables We're Excited About

Summer is nearly here, and with the new season’s arrival comes a host of summertime veggies. Vegetables in season right now include radishes, beets, bell peppers, zucchini, rhubarb and more. We’ve selected a few of our favorites, and have listed where you can find these summer-fresh ingredients in many of our dishes.

Arugula: A nutritious alternative to standard iceberg lettuce, arugula is a leafy green that can be used in a variety of dishes. We like to pair it with housemade pasta noodles, cucumber and a whole host of other fresh ingredients to make our iconic salad.
On the menu: Twisted Noodle Salad

Cucumber: Summertime brings joy, and joy to the garden with cucumber. Great in a range of cuisines, and tasty when prepared in hot or cold dishes, the cucumber is a favorite of ours. It also makes a lovely cocktail garnish.
On the menu: Sunny Cobb Salad

Garlic: This seasonal vegetable kicks up the taste in a variety of dishes, including one of our favorite appetizers.
On the menu: Charred Brussel Sprouts

Corn: When it comes to summertime barbecues and seasonal warm weather cuisines, corn is a culinary staple. Cooked on the grill, boiled or sweetened, no summertime meal is complete without this yellow, tall-growing vegetable.
On the menu: Angry Bird Flatbread

Carrot: This colorful summer vegetable packs a punch when it comes to nutrition. Whether prepared as a snack and paired with a cold dip or used as a garnish in a hearty entree, we’re thankful for this summertime vegetable.
On the menu: Gnocchi and Short Rib

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4 New Spring Cookbooks to Add to Your Shelf

Looking for a good spring read? Forget the crime drama or latest political bio, opt for a cookbook instead. Here at Twisted Grove you may have noticed that we have a thing for cookbooks. You can thank Chris Collin’s for that. From our take-a-book leave-a-book bookshelf that greets guests in our entryway to the cookbooks peppered around the restaurant, there’s always one in sight. And lucky for us, and cookbook fans far and wide, this spring marks the release of dozens of new cookbooks, here are four that we especially liked.

 

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Writer and chef Samin Nosrat has taught everyone, from middle school kids to professional cooks, how to cook using her philosophy. Now, she’s here to teach you, with Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Nosrat explains the whys and hows of good cooking, and with 150 illustrations by Wendy MacNaughton, cooks, no matter what skill level, can easily follow along and cook up something great.

Critics say: "Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you’re doing and why... Make room on the bedside table—and the countertop."
—Bon Appetit

 

On Vegetables: Modern Recipes for the Home Kitchen

Authored by Jeremy Fox of the Napa Valley Michelin-starred restaurant, Ubuntu, On Vegetables raises the bar for vegetarian cooking. Fox’s recipes highlight the flavors and textures of seasonal produce through creative cooking methods and thoughtful ingredient combinations. The cookbook contains 160 approachable recipes for home cooks to enjoy.

Critics say: "Jeremy Fox brings his expert knowledge of vegetables to his first book."
—Food & Wine

 

Back Pocket Pasta: Inspired Dishes to Cook on the Fly

All you need is a few pantry staples to elevate your dinner game. Author Colu Henry offers inventive flavor combinations in Back Pocket Pasta and for each and every recipe, a beautiful photo. Back Pocket Pasta also features a guide to easy-drinking wine and cocktails that can be paired with the recipes found in the book.

Critics say: "A beautiful, oversized volume dedicated purely to pasta and its breezy ease."
–Saveur

 

Day Drinking: 50 Cocktails for a Mellow Buzz

Our list wouldn’t be complete without a nod to cocktails. Day Drinking: 50 Cocktails for a Mellow Buzz has just the drink, no matter the occasion. By using ingredients like beer, wine, vermouth, sherry and a selection of flavorful liqueurs, the drinks are not only easy on the alcohol, they are easy to make, too. Whether you’re brunching or celebrating something special, Day Drinking has the cocktails covered.

Critics say: “This fun and easygoing cocktail book serves up an intriguing mixture of unique and classic low-alcohol cocktails for anyone to enjoy at any time of day.”
—Booklist  
 

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The History of Happy Hour

At Twisted Grove, we do things a bit differently. Instead of “happy hour” we have “Twisted Hour.” Essentially it’s our “twist” on the common afterwork social hour. But one day, over drinks, we started to wonder… “Where did happy hour come from?” So, we did a little research.

Tracing the Term Back
The term “happy hour” can be traced back decades. The set of words comes from 1920s American naval slang, in fact. The “happy hour” was a slice of time on a ship when sailors could partake in a variety of different forms of entertainment to break up the monotony of life on the sea. Often this included wrestling matches, boxing bouts and other athletic activities that were intended to boost morale among the sailors.

Prohibition and Happy Hour
The term originated and was being used in America’s driest time -- prohibition. From 1920 to 1933 manufacturing, transporting and selling spirits was prohibited and punishable. But that didn’t stop the American people from imbibing. People began to gather in secret at home or at unassuming speakeasies to indulge in illegal cocktails. It wasn’t long until the naval term “happy hour” was used to describe these prohibited drinking gatherings.

Happy Hour Today
Decades later, throughout the 1950s, 1960s and 1970s, the term became seemingly more commonplace in the American vernacular. And, in the mid 1980s “happy hour” was adopted by the hospitality industry as a time designated for food and drink specials. But not everyone is happy with “happy hour.” There are over 20 states that have banned restaurants and bars from selling discounted spirits during a fixed period of time. But lucky for you, Arizona is not one of them.

For the Twisted Hour menu click here.
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