Sprout & Pea

After a fun, but long day shop­ping at Ikea with some friends, instead of build­ing the bed frame that I bought, I decided to make a quick din­ner and plop myself on the couch. This “no-​​rice risotto” is a recipe I had come across ear­lier in the week and was excited to try. It com­pletely hit the spot and gave me the energy I needed the next day to tackle some bed build­ing. Here is the recipe from one of my favorite blogs, Green Kitchen Sto­ries… Read more:

A few weeks ago, I returned from one of the best vaca­tions of my life. I trav­eled to Italy for my friend’s wed­ding. Not just any friend, but my very first friend. Nicole and I have known each other since we were babies and she is also the per­son who kick­started my love for healthy eat­ing and cook­ing. In fact, she is the rea­son this blog is called Sprout & Pea. When I began this blog, I thought it would be fun to col­lab­o­rate with Nicole and so the two of us came up with the name Sprout & Pea in honor of know­ing each other since we were sprouts and peas. Nicole’s fash­ion career since took off and her time did not per­mit for blog­ging, so I con­tin­ued with Sprout & Pea on my own, but Nicole’s influ­ence has been with me every step of the way. It was mag­i­cal to see my very first friend get mar­ried to such a won­der­ful man on the most beau­ti­ful island in Italy. Read more:

Sum­mer has arrived! Almost. There are still a few cool days that keep rear­ing their heads but that is quite alright with me. Those ever so slightly cool evenings make for a per­fect night to have friends over for a meal and some red wine. My friend and I have spent this past week tag-​​teaming inven­tive recipes using our giant box of Lan­caster Farms CSA veg­gies. Fri­day night after work, she and I and a few other friends gath­ered in my kitchen and “impromptued” a per­fect fall-​​into-​​summer dinner.

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I actu­ally first made these for Cinco de Mayo two weeks ago. The ladies I was feed­ing, how­ever, devoured the entire dish before I had the chance to take a photo. So, on this rainy Sun­day, with a han­ker­ing for Mex­i­can food that I just can’t seem to kick, I made them again. My room­mate, to say the least, was quite happy to test them out for a sec­ond time.

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After a long relax­ing week­end (spe­cial related shout out below), I wanted to start my Mon­day off right, so I chal­lenged myself to make a dish that I had once failed at prepar­ing prop­erly: white bean burg­ers. The first time around, I was con­vinced that I could make these with­out any kind of starchy bind­ing, and that an egg would be enough to hold the ingre­di­ents together– but alas, as the nicely formed pat­ties broke apart in my pan, I knew I had to give this another go. Enter one of my favorite ingre­di­ents for cookie mak­ing, quinoa flakes.
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After my first expe­ri­ence with roast­ing toma­toes, I was inspired to try stuff­ing them with some­thing. Most recipes I found called for some kind of cheese or meat stuff­ing, but I wanted to go a slightly health­ier rout. Since I love white beans, I decided I would puree some to make my fill­ing.
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