Sprout & Pea

It hap­pened again. Another sup­per club left me with a plethora of goat cheese in my refrig­er­a­tor. One would think that I would learn to stop over­es­ti­mat­ing by now, but I can’t help but always air on the side of safe rather than cheese­less. So I once again found myself star­ing at the ingre­di­ents in my kitchen, try­ing to come up with a meal to toss the rest of this tangy deli­cious fro­mage into. Read more:

When my mom and I hand made quinoa ravi­oli a few weeks ago, I wanted to top it with some­thing light to let the home­made fla­vors and tex­tures shine. So, we decided to make a lit­tle sage, shal­lot and but­ter sauce. Unfor­tu­nately, not used to the elec­tric stove that my mom has at home, I wound up burn­ing the shal­lots a bit, but I still enjoyed the slightly crisp, deli­cious taste. The fla­vors screamed win­ter and I wanted to try mak­ing this sauce again when I returned home to 32 degree Brook­lyn. Read more:

Recently, Bob­bye, a Sprout & Pea reader asked me if I made my own quinoa pasta. Well, Bob­bye, I never had but you inspired me to give it a go! I brought up the idea while I was home over Thanks­giv­ing and my mom was equally excited about it so together we attempted to make some quinoa ravi­oli. It turns out all you need to make this pro­tein packed pasta is some quinoa flour, arrow­root pow­der and eggs. We were skep­ti­cal about how easy the recipe sounded but if it turned out well, it would be an excit­ing solu­tion to not being able to pur­chase quinoa ravi­oli or tortellini at the store. Read more: