This is a very belated holiday post, but it’s a recipe that can be made year round! Last year, a Christmas Eve tradition began. As I and two of my wonderful friends are often the only folks left in Brooklyn on this Holiday, we’ve begun spending the whole weekend together. Conveniently, they happen to live next door. Last Christmas Eve, we went to the movies and spent the late part of the evening getting the royal treatment in an empty bar around the corner. The night was cozy and perfect. Read more:
Admittedly, I made this recipe quite a few weeks ago. I took a little break from the ol’ blog to travel to a place that I am now very much in love with, Italy. More on the magical city of Rome and a beautiful island called Ponza in a post to follow. Before heading over to Europe, I received my next CSA box from Lancaster and amongst a box of beautiful greens and veggies all familiar to me, were a bunch of garlic scapes. I love this CSA for the new plants that it consistently introduces me to. Read more:
Until a few days ago, hazelnuts were rather foreign to me. It’s a nut that for one reason or another, I have never experimented with in the kitchen. That all changed when I was preparing a rather bland salad at work and was kindly offered some of the protein packed nuts to help liven up my greens. I was amazed at how much they enhanced my boring lunch in flavor and texture and how satisfied I felt from a light meal. So on my way home that night, I picked some up and started tossing around ideas of how I might incorporate them into my dinner.