Sprout & Pea

As you might be able to tell from brows­ing through this site, I’m a big fan of Greek yogurt and I was lucky enough to have one of my favorite Greek yogurt com­pa­nies take notice as well. The awe­some folks over at Chobani con­tacted me recently and offered to send me some free sam­ples to exper­i­ment with and of course I was thrilled. A giant assorted twelve pack finally arrived this Fri­day and it was per­fect tim­ing because I had a lot of hol­i­day par­ties to cook up some treats for this week­end. The first dish I decided to incor­po­rate the yogurt into, how­ever, was just a sim­ple snack for me and the roomies.
Read more:

Strolling though the new nat­ural mar­ket just over the bridge from my house, I came across Ezekiel burger buns! This meant veg­gie burg­ers were def­i­nitely on the menu for dinner.

Read more:

A few months ago, I took a trip to Israel with my fam­ily. I was really inspired by the food there — although, I think being there dur­ing Passover made me swear off of mat­zoh for good. My favorite places were all of the lit­tle hole in the wall cafes that served noth­ing but ten dif­fer­ent kinds of hum­mus. We were lucky enough to be with friends who knew of the best ones to take us to. If you haven’t noticed yet, we can also add hum­mus to the list of foods that I’m crazy about, so need­less to say, this was like food heaven for me.

Read more:

What bet­ter way to use your din­ner left­overs, than for break­fast the next morn­ing.  After a suc­cess­ful veg­gie dog feast last night, I decided to take the left­over home­made rel­ish and put it on top of an Ezekiel eng­lish muf­fin with home­made hum­mus and a lit­tle red wine vine­gar.
Read more: