Sprout & Pea

There’s a first time for everything and this week was both my first bike accident and my first time making lentils. My weekend started off great with friends and family in town- birthday celebrations, brunches, dinners, a whole lot of cake and a whole lot of love. On Sunday, we decided to make the most of my guests’ last day in town and also take advantage of the fleeting 80 degree weather. So, my friends rented some bikes and we set out for the tour de Brooklyn (not to be confused with the Tour de Taco- an actual annual and awesome event). Things started out great and it was shaping up to be a beautiful afternoon. Then it happened- my tire and the sidewalk got into a little quarrel that resulted in my face meeting the ground. Continue reading “Warm Lentils With Leeks, Tomatoes & Avocado” »

I’m kicking off my first $5 challenge meal with a dish that’s perfect for both breakfast and dinner. It also shares a name with my favorite season that is just upon us- red flannel season, or as most people like to call it, autumn. I was first introduced to the red flannel hash at a favorite local brunch spot and since first ordering it, I have had a difficult time ever ordering anything else. It just hits that sweet and savory spot so well. I’ve been wanting to recreate this myself  for quite some time so when I was craving beets at the end of my work day, this immediately popped into my mind. I knew it would be a cheap dinner, but I did not realize that I could make this for well under $5. Here’s the cost breakdown: Continue reading “Red Flannel Hash” »

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. Continue reading “Roasted Root Veggie Bundles” »

Last weekend, I returned to the garden that I helped plant earlier this summer, and I was so thrilled to see all of the fresh herbs and veggies flourishing in their little beds. The kale was rampant, the basil was fragrant and I returned home to the city with tons of it! I also brought home some pretty beautiful zucchinis (amongst other greens) with which I created one of my favorite new dishes- spaghetti zucchini.

Continue reading “Zucchini Spaghetti With Garlic & Greek Yogurt Sauce” »

I first discovered labneh on a trip to Israel a few years ago and this tangy yogurt cheese is one of the best things I have ever tasted. I had always wondered how it is made, but it wasn’t until recently that I decided to look into it. I was elated when I realized how simple this was to make and quickly ran to the store to buy a tub of yogurt- because that is all you need (aside from some cheese cloth, a strainer and bowl). To make this, you simply need to place a small strainer in a bowl and line strainer with cheese cloth, place some plain yogurt in the cheese cloth and twist into a ball. Continue reading “Middle Eastern Labneh” »

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.

Continue reading “White Bean Enchiladas” »