When I arrived at work on a recent Monday morning, my computer wouldn’t turn on so I took it as an opportunity to finally flip through the beautiful cookbook that I had scooped up at a recent book giveaway. It turned out to be a perfect way to start my morning. Recipe after recipe after beautiful photo, my mouth began to water and I grew inspired to play in my kitchen when I returned home that night. Read more:
I can’t take credit for this dish. While I did help compile some of the added toppings, the base of this meal comes from the very talented Richie, who also just so happens to be the designer behind Sprout & Pea. Richie first introduced me to roasted asparagus with crushed pistachios over a year ago and it has since become my favorite way to prepare the delicious green. What he has neglected to inform me of until now, is that he sometimes tops this off with a sunny side up egg. Since this sounded like my dream dish, the other night we joined forces with some leftovers around his house and made what I like to call pistachio roasted asparagus with a sunny side up egg á la mode.
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.