Sprout & Pea

This week I had the oppor­tu­nity to bake some sweet treats for the lovely This­tle & Clover bou­tique in Fort Greene, Brook­lyn. The awe­some ladies who run this adorable shop hosted a trunk show with two of their fan­tas­tic design­ers, Jene DeSpain and Guy French, and I made some cute cook­ies and brown­ies to sat­isfy the hun­gry after work crowd brows­ing the gor­geous jew­els and blaz­ers on dis­play. After decid­ing on almond but­ter lap­sang brown­ies, I thought I might browse one of my favorite food blogs for a sec­ond, less choco­laty idea and so I came across these lemon and laven­der cook­ies on Elana’s Pantry. Read more:

I needed some­thing besides dips and desserts to hold my cre­ative pump­kin carv­ing friends over, so I decided to pick up some pre-​​made whole wheat crusts and toss on some top­pings.
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Search­ing through the camp gar­den, we dis­cov­ered just a few baby pota­toes.  Among them were some gor­geous pur­ple pota­toes.  In the herb depart­ment, I wound up bring­ing back a plethora of rose­mary and laven­der.  Since it was cool out the other night, I decided that roasted pota­toes would be a per­fect almost-​​fall meal and the herbs that I picked seemed like a per­fect way to make these pota­toes stand out.
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