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.
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.
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.
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.