Sprout & Pea

Last week­end was really lovely — my mom was in town! I dragged her all over Brook­lyn by foot and by ferry and as per usual we spent most of our time eat­ing. Sat­ur­day night, my cousin joined us for din­ner at a deli­cious restau­rant in Brook­lyn Heights called Colonie. I love restau­rants that are con­ducive to shar­ing and Colonie’s menu is tai­lored for just that. We ordered far too many dishes, but we devoured them all. One of the stand­out plates on our table was a roasted car­rot salad with sun­flower sprouts. This was my first intro­duc­tion to these slightly sweet, watery lit­tle greens and I loved them. I adore a dish with sim­ple ingre­di­ents that bal­ance together per­fectly and that’s what hap­pened when I put a lit­tle bit of each ingre­di­ent on my fork. When I came across sun­flower sprouts at the mar­ket this week, I decided to try to recre­ate this dish. Read more:

Another unfa­mil­iar item arrived in my CSA box last week. When I opened our box of excit­ing new dis­cov­er­ies, I was greeted with a green that looked some­thing like cilantro meets arugula. I took a bite of a leaf and was met with a fla­vor sim­i­lar to arugula but much milder. Our accom­pa­ny­ing list of items told me that I was chew­ing on some­thing called mizuna. Read more:

After a glute­nous Passover Seder a few weeks ago, my body needed to reboot with some­thing light and refresh­ing, but of course I had plans to attend another giant feast the fol­low­ing day at my friend’s Easter Brunch. So I took it upon myself to bring along a dish that was a bit on the health­ier side– car­rot, gin­ger and scal­lion salad. I had never made this before but it’s a snack that I often pick up from the Whole Foods salad bar (for entirely too much money). Rather than look­ing up a recipe, I grabbed the main ingre­di­ents and impro­vised on a dress­ing. Read more:

I had a ton of scal­lions left­over from my break­fast the other morn­ing so I spent much of my day today brows­ing my favorite food porn sites for ideas on what to do with them. By the end of the day, I was crav­ing a veggie-​​full meal and thought I would just roast them with some other root veg­eta­bles and call it a night. That’s when I had the idea to put a lit­tle cre­ative pre­sen­ta­tion spin on one of my favorite dishes, roasted root veg­eta­bles with Greek yogurt. Read more:

Happy birth­day to my friend Katie in Mon­treal who sent me her recipe for this deli­cious veg­gie chili that I made last night! I’ve really been crav­ing chili recently but I had never made it before. I’ve come across many recipes but they all gen­er­ally sound too heavy. Then, as I was talk­ing to Katie a few days ago about Sprout & Pea, she told me she makes a pretty mean chili these days.
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Pic­tured above is the con­tents of my din­ner last night– my din­ner that only cost me $3.49. What I made with these tasty veg­gies and Greek yogurt is a recipe I have posted pre­vi­ously, but I decided to post it again as a shin­ing exam­ple that for less than $4, you can make a fill­ing, healthy meal. Did I men­tion these veg­eta­bles were also organic? I love this dish so much (espe­cially in win­ter), not only because of how deli­cious and sim­ple it is, but because it screams eat your veg­eta­bles and buy from local farm­ers!
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