Food Blogger Creates Vibrant Photographs of Produce and Homemade Food

Image by @kimberleyhasselbrink / Instagram

There’s nothing tastier than fresh fruits and veggies, and Kimberley Hasselbrink knows that very well. She started sharing beautiful photos of food and produce on her blog The Year in Food in 2009, and today, she has a successful career as a food stylist, food photographer, and recipe developer.

Hasselbrink wrote about her journey on her website. β€œMy path into photography was by way of a food blog, The Year in Food, a celebration of color, produce, and home cooking. This led to a cookbook that I wrote, developed and photographed, Vibrant Food. Prior to that, I studied furniture design, which gave me a great eye for detail and fine-tuned my problem-solving skills.”

Check out some photos from her Instagram page below.

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Summer’s gifts are in every small detail, and that is especially true in the Northwest: these deliciously long evenings where the sky slowly fades into cobalt; the rich, floral air and riot of flowers everywhere, and of course, all of this abundant produce and seafood, like the steelhead trout that anchors this bowl. In partnership with @fredmeyer, where I was able to gather all of these ingredients for a perfect, chill BBQ. #fredmeyerpartner #freddyfinds Grilled Summer Bowl with Green Goddess Dressing For the dressing: 1/2 cup plain non-dairy or Greek yogurt 2 tablespoons olive oil Juice of 1/2 lemon 1 tablespoon red wine vinegar, if you’ve got it 1/4 cup chopped basil 2 tablespoons chopped flat leaf parsley 2 tablespoons chopped chives 1 tablespoon chopped tarragon Sea salt + freshly cracked black pepper For the bowl: Olive oil 8 ounces Steelhead trout 1 head Romaine lettuce, sliced in half lengthwise 1 ear corn 2 small crookneck squash 1/2 cup cherry tomatoes, halved In a food processor or blender, combine the yogurt, lemon juice, red wine vinegar, herbs, and salt and pepper to taste. Blend until creamy and set aside. Prepare your grill so that the coals are at a nice, medium-high heat. Place the steelhead fillets skin-side down, followed by the corn and the squash. The steelhead should be cooked through in 6-8 minutes, depending on thickness. Turn the corn once or twice. Remove from heat, and slice the corn from the cob. Add the romaine lettuce last; it’ll only need a couple minutes. In two bowls, divide the ingredients equally. Drizzle with the Green Goddess dressing. Enjoy!

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ILU πŸ’š

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Not ready for summer to quit πŸ˜­πŸ’›πŸ’™

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