Sprout & Pea

Recently, my friend Caitlin asked me if I would give her a lit­tle cook­ing les­son, and since there’s noth­ing that I love more than cook­ing with friends and watch­ing their eyes widen as ingre­di­ents fuse together, I jumped at the oppor­tu­nity. We had just received our lat­est CSA box and it was filled with sum­mer squash that I was itch­ing to cook with. I wanted to keep this meal sim­ple so after some search­ing, I decided on a Martha Stew­art recipe that I came across for roasted sum­mer veg­eta­bles and basil over pasta. Read more:

I’ve come across avo­cado pasta in my inter­net food scour­ing sev­eral times over the past few years and I’ve always been tempted to make it, but I’ve also always been a bit weary of the idea. Some­thing about the thought of a warm avo­cado sauce left an uneasy feel­ing in my stom­ach, although as a lover of baked avo­ca­dos and of gua­camole, I’m not so sure why. Read more:

I can’t take credit for this idea. I came across it on one of my favorite sites, The Kitchn.com. In fact, the post stopped me in my tracks. This pizza crust made out of stringy pota­toes was genius, but I thought it must be com­plex to make. I was mostly intim­i­dated by the giant green potato peeler shown in the recipe and a lack of cash in my pocket to pur­chase one. Deter­mined to make this work, I decided to try my hand at form­ing these angel hair-​​like strands of potato with my sim­ple ol’ juli­enne peeler. Did I get the same effect? No, but close enough! Read more:

My absolute favorite meals are those made on the fly with left­over ingre­di­ents in my refrig­er­a­tor. This week I just so hap­pened to have a lot of left­over food and it some­how all mag­i­cally meshed well together. Don’t ask why, but I had an insane amount of feta cheese sit­ting in my refrig­er­a­tor so with that in mind, I entered my kitchen and with the food before me, I started to sali­vate over the idea of mak­ing some kind of pesto. Read more:

This Sat­ur­day marked the sec­ond suc­cess­ful run of Brook­lyn Fork & Spoon sup­per club. Aside from the fan­tas­tic group of guests, one of the big high­lights of the din­ner was the first course — a sweet and savory bruschetta. I’m a sucker for any­thing truf­fle, and after a fun trip to Mint in Tar­ry­town last week­end, I returned with a big jar of truf­fle salt that I knew I needed to incor­po­rate into Saturday’s menu.
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Some­times rainy evenings just call for a warm bowl of pasta.  I was inspired by the yel­low cherry toma­toes my local mar­ket was car­ry­ing so I picked some up, along with a can of organic crushed red toma­toes and added some basics that I had around my kitchen.
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