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. Read more:
Farro is a grain that I adore. It has great texture, is packed with protein, is low in gluten, and I have been itching to cook with. Unfortunately, I always have a hard time finding it, so when I came across some in a market the other day, I decided to splurge a little on the pricey package. I set out to prepare a light farro salad, but after considering running to the market for some fresh arugula, I examined my refrigerator for leftover ingredients and quickly changed my mind. With leeks and a green tomato in hand, I started chopping and sautéing ingredients for my impromptu dish. By the time the farro finished cooking and I added it into the sautéed veggies and topped with some parmigiano reggiano, I realized I had made myself a risotto.
This week was one of re-using leftovers and dishes inspiring new dishes. It all started with a delicious Fennel, Leek & Red Beet Salad. With some leeks leftover from this, I decided to buy some artichoke hearts and feta which I successfully made a great artichoke dip with– one that rivals the traditional mayo-tastic party food in both taste and health factor. With the tasty flavors in this dish lingering in my mind, I decided to use the very same ingredients the following night, this time incorporating pasta and lemon. Read more:
I had some leeks leftover from my fennel, leek and red beet salad, so I thought I would attempt to make one of my favorite dips-healthy style. Mayo-packed artichoke dip is one of my favorite dips to serve at parties. I figured that there had to be a way to make this dish a bit healthier, so I ditched the mayo and simply combined chopped up artichokes, leeks and feta with a little olive oil in the food processor and blended and baked. Read more:
Growing up, my mom was a big fan of black licorice and bought it on occasion as a special treat. I still remember the first time she gave me some to try and how repulsed I was by the flavor. I can picture everything about the moment — the mini mart we were in, leaning in to smell the long black candy before I took a bite, eying the perfectly tasty red licorice right next to it wondering why my mom enjoyed this terrible smelling food so much. So, it’s no wonder that my mom never prepared or served me the healthy vegetable with a similar aroma and taste. Thankfully, over the years my palette expanded and one day I decided to give the licorice like fennel a try. Read more:
Both my friend and I have been fighting a nasty cold this week, so yesterday I invited her over for some homemade vegetable soup and a movie. I had some nice root vegetables left over from my root veggie salad and on her way over, my friend picked up some vegetable broth and some fresh green chard and leeks and this was all we needed for a good, hearty soup.