Sprout & Pea

After a year hia­tus (for no good rea­son), I have finally got­ten back into yoga. Thanks to some moti­va­tion from my room­mate and a great deal at my local yoga stu­dio, my mus­cles are feel­ing a bit more toned today, and my body a bit taller. The one and only down­side to my first after work yoga class was com­ing out to find my won­der­ful local food mar­ket already closed for the evening. As hun­gry as I was from my vig­or­ous, buy relax­ing down­ward dogs and tri­an­gle poses, I wasn’t about to let this affect my newly refreshed mind. I decided to make do with what I had lay­ing around my house and bet­ter yet, save a dol­lar or two, or ten. I arrived home to a sweet potato, nat­u­rally fer­mented pick­les, yogurt, veg­etable broth, eggs and a mish­mash of other foods star­ing me in the face. I knew I was crav­ing some­thing hearty, so I set­tled on the potato. Read more:

Don’t miss the very first Ramp Fest this Sat­ur­day in Hud­son, NY! I’ll be train­ing up to Hud­son and rid­ing my bike over to the Basil­ica to enjoy spe­cial ramp recipes from some excit­ing local chefs. I first dis­cov­ered the gor­geous wild leek at my local mar­ket last year, but with a hefty price tag, I unfor­tu­nately did not exper­i­ment with them as much as I would have liked to. So, I’m cer­tainly look­ing for­ward to stuff­ing myself silly with all of the cre­ative dishes this week­end. Full report and recipes to come!

Pur­chase your tick­ets here.

I’ve never been much of a beer drinker (don’t judge me, Brook­lyn), but last sum­mer, an intro­duc­tion to Micheladas com­pletely changed my opin­ion of the bub­bly, golden bev­er­age. I’m a big fan of savory cock­tails, so I cer­tainly wasn’t going to turn down any drink with soy sauce added to it– even if it was being added to a liq­uid that often caused my face to resem­ble that of some­one who had just eaten a whole lemon. Alas, one sip of this Mex­i­can clas­sic and I was sold. I spent many evenings last year (after work­ing for it with a long bike ride) enjoy­ing what slight sum­mer breezes we have here in Brook­lyn and sip­ping my new favorite drink. Read more:

I can always count on my roommate’s mom to send me fun recipes or arti­cles on the lat­est it foods. She’s been a Sprout & Pea fol­lower from the start, and I’ve always appre­ci­ated her sup­port, inter­est and fun emails! Last week, I woke up to an email from her enti­tled Black Gar­lic. The body of the email sim­ply read, “Have you heard of it?”. I hadn’t. So, I imme­di­ately leaped out of bed and onto my com­puter (and then back into bed with my com­puter. It was early, and a Sat­ur­day). As I snug­gled in for a relax­ing morn­ing and started googling, I became fas­ci­nated and eager to try this mys­te­ri­ous black gar­lic for myself. Read more:

This week was one of re-​​using left­overs and dishes inspir­ing new dishes. It all started with a deli­cious Fen­nel, Leek & Red Beet Salad. With some leeks left­over from this, I decided to buy some arti­choke hearts and feta which I suc­cess­fully made a great arti­choke dip with– one that rivals the tra­di­tional mayo-​​tastic party food in both taste and health fac­tor. With the tasty fla­vors in this dish lin­ger­ing in my mind, I decided to use the very same ingre­di­ents the fol­low­ing night, this time incor­po­rat­ing pasta and lemon. Read more:

We had our first Sun­day sup­per this month and it was a lot of fun! Thanks to all of our awe­some guests for join­ing us on a school night. Head over to Brook­lyn Fork and Spoon for more pho­tos from the evening and check out the recipes below… Read more: