Sprout & Pea

As we all can attest, the cli­mate has reached extreme lev­els of unpre­dictabil­ity. So when you find your­self in a t-​​shirt on a 60 degree day in the mid­dle of win­ter, you take the longer walk to work, enjoy the sun­shine and go with it. It’s also a per­fect excuse to enjoy a sum­mer meal one last time before the real cold hits, and this past Mon­day I did just that. Read more:

As some­one who loves to cook, some­times the best dis­trac­tion from a bad day is brain­storm­ing a meal and exper­i­ment­ing in the kitchen. So, this morn­ing, a not-​​so-​​hot feel­ing me started brows­ing eggs on foodgawker, quickly to come across an image of scram­bled eggs and aspara­gus. The first thing that came to mind to com­bine with this was tar­ragon. Read more:

Ever since I made pis­ta­chio roasted aspara­gus, I’ve been crav­ing that slightly sweet, savory and uniquely tex­tured com­bi­na­tion. I’ve eaten it on its own, and placed it over a tor­tilla and topped it with a fried egg, so this week­end I thought — why not mix it into one of my favorite grains — quinoa. So, Sat­ur­day night I did just that. Read more:

I can’t take credit for this dish. While I did help com­pile some of the added top­pings, the base of this meal comes from the very tal­ented Richie, who also just so hap­pens to be the designer behind Sprout & Pea. Richie first intro­duced me to roasted aspara­gus with crushed pis­ta­chios over a year ago and it has since become my favorite way to pre­pare the deli­cious green. What he has neglected to inform me of  until now, is that he some­times tops this off with a sunny side up egg. Since this sounded like my dream dish, the other night we joined forces with some left­overs around his house and made what I like to call pis­ta­chio roasted aspara­gus with a sunny side up egg á la mode.

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This is my new favorite fresh sum­mer salad!  I found the idea on this site today and I will be mak­ing this a lot from now on.  The best part about it is it’s so sim­ple to make (and cost effi­cient) and the fla­vors just all come together so nicely.
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Mak­ing my own quinoa pizza dough has been on my list of recipes to try for a while now. I had every inten­tion of finally try­ing this last night. That was until i got home late and tired and want­ing to make some­thing quick to eat. Enter the easy, yet still healthy alter­na­tive: ezekiel tortillas.

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