Sprout & Pea

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.

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