Sprout & Pea

Last week­end was really lovely — my mom was in town! I dragged her all over Brook­lyn by foot and by ferry and as per usual we spent most of our time eat­ing. Sat­ur­day night, my cousin joined us for din­ner at a deli­cious restau­rant in Brook­lyn Heights called Colonie. I love restau­rants that are con­ducive to shar­ing and Colonie’s menu is tai­lored for just that. We ordered far too many dishes, but we devoured them all. One of the stand­out plates on our table was a roasted car­rot salad with sun­flower sprouts. This was my first intro­duc­tion to these slightly sweet, watery lit­tle greens and I loved them. I adore a dish with sim­ple ingre­di­ents that bal­ance together per­fectly and that’s what hap­pened when I put a lit­tle bit of each ingre­di­ent on my fork. When I came across sun­flower sprouts at the mar­ket this week, I decided to try to recre­ate this dish. Read more:

I’m a bit of a Pin­ter­est addict these days. It’s become an incred­i­ble source for dis­cov­er­ing new recipes and recently I came across quite a few dif­fer­ent pins for vegan cookie dough– need­less to say, my curios­ity was piqued. On the same night that my friend came over for a veg­gie pasta cook­ing les­son, I decided that I would also throw this super sim­ple sweet snack into the mix, both to prove to her how easy it can be to make dessert, and to curb my choco­late crav­ing. Read more: