Sprout & Pea

In the sum­mer I crave Mex­i­can food and in the win­ter I can­not get enough Thai food. Specif­i­cally, this win­ter. My co-​​workers and I have got­ten into a bad habit of order­ing thai food for lunch on cold, rainy and snowy days and I have got­ten into the bad habit of order­ing it for din­ner on lazy evenings. I decided it was time to stop wast­ing money and stop eat­ing food with mys­tery ingre­di­ents, so the other night I attempted home­made pad thai. Read more:

I had a crav­ing for brus­sels sprouts but I didn’t want to just sauté them with shal­lots and lemon as I often do. I was rack­ing my brain for inspi­ra­tion when my eyes landed on a bunch of fresh cilantro sit­ting to the left of the brus­sels sprouts at my local mar­ket. To the right were some scal­lions. With a the addi­tion of a lit­tle lime, this was exactly the kind of refresh­ing dish I was in the mood for, so I decided to throw some quinoa into the mix to make it a proper meal. Read more:

Grow­ing up in Miami, I was exposed the the deli­cious world of chimichurri at a young age. It was often on the menu when my par­ents and I would go out to eat and my mom would occa­sion­ally top off her deli­cious grilled skirt steak with it. The sweet­ness of the skirt steak always bal­anced out so nicely with this tangy, refresh­ing herb sauce. 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:

There’s been a wel­come fall chill in the air recently, and it seems that sum­mer may soon be com­ing to an end, but my crav­ings for Mex­i­can food cer­tainly are not. This sum­mer, more than ever, I have been dream­ing of the tangy, spicy cui­sine day and night, and seem to have an undy­ing han­ker­ing for Micheladas. Instead of eat­ing out at my favorite neigh­bor­hood spot the other night, I decided to take on this crav­ing and cook a healthy meal in the form of my take on Mex­i­can quinoa. Read more: