Ever since I made pistachio roasted asparagus, I’ve been craving that slightly sweet, savory and uniquely textured combination. I’ve eaten it on its own, and placed it over a tortilla and topped it with a fried egg, so this weekend I thought — why not mix it into one of my favorite grains — quinoa. So, Saturday night I did just that. Read more:
My absolute favorite meals are those made on the fly with leftover ingredients in my refrigerator. This week I just so happened to have a lot of leftover food and it somehow all magically meshed well together. Don’t ask why, but I had an insane amount of feta cheese sitting in my refrigerator so with that in mind, I entered my kitchen and with the food before me, I started to salivate over the idea of making some kind of pesto. Read more:
I can’t take credit for this dish. While I did help compile some of the added toppings, the base of this meal comes from the very talented Richie, who also just so happens to be the designer behind Sprout & Pea. Richie first introduced me to roasted asparagus with crushed pistachios over a year ago and it has since become my favorite way to prepare the delicious green. What he has neglected to inform me of until now, is that he sometimes tops this off with a sunny side up egg. Since this sounded like my dream dish, the other night we joined forces with some leftovers around his house and made what I like to call pistachio roasted asparagus with a sunny side up egg á la mode.