Sprout & Pea

Brows­ing the mar­ket last night, I was drawn to a bright orange color and two words: honey and tan­ger­ine. As a Florid­ian, I was a bit ashamed that I had never heard of this sweet lit­tle treat that is a native to the sun­shine state. These guys are a cross between a sweet orange and a tan­ger­ine and are just deli­cious. With a recipe in mind and a warm breeze in the air, I picked up some of these honey tan­ger­ines, grabbed a red onion and some hearts of palm and headed home to pre­pare a refresh­ing light sum­mer din­ner. Read more:

I actu­ally first made these for Cinco de Mayo two weeks ago. The ladies I was feed­ing, how­ever, devoured the entire dish before I had the chance to take a photo. So, on this rainy Sun­day, with a han­ker­ing for Mex­i­can food that I just can’t seem to kick, I made them again. My room­mate, to say the least, was quite happy to test them out for a sec­ond time.

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On Sun­day, my room­mate and I hosted an Oscar party at our apart­ment which excited me not only because it was an oppor­tu­nity to get dressed up, but because it was a great excuse for me to try out some new recipes for my friends. I’m a sucker for some good gua­camole, and a fiend for Greek yogurt in any recipe, so when it came time to make some party dips, I decided I would try a lit­tle some­thing dif­fer­ent and com­bine the two.
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Happy birth­day to my friend Katie in Mon­treal who sent me her recipe for this deli­cious veg­gie chili that I made last night! I’ve really been crav­ing chili recently but I had never made it before. I’ve come across many recipes but they all gen­er­ally sound too heavy. Then, as I was talk­ing to Katie a few days ago about Sprout & Pea, she told me she makes a pretty mean chili these days.
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My room­mate was nice enough to meet me after work to run some errands this week. Not so sur­pris­ingly, after a cold walk home, we were both crav­ing warm Mex­i­can food. Instead of shelling out money at our favorite local spot, I decided to make a big steam­ing bowl of impro­vi­sa­tional layer dip.  We had some Can­nellini beans and extra sharp ched­dar cheese at home, so we just picked up some ingre­di­ents to make some gua­camole and I tossed it all into a Pyrex layer by layer and baked it in the oven.

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I’ve had a lull in cook­ing inspi­ra­tion the past few days, per­haps because I was dis­tracted by all of the Hal­loween fes­tiv­i­ties going on around me.  I didn’t even cook any­thing with pump­kin this week­end (but I did put together a great cos­tume)! Tonight, how­ever, my cook­ing fever came back and along with it came my new favorite dish.
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