Sprout & Pea

I had a crav­ing for brus­sels sprouts but I didn’t want to just sauté them with shal­lots and lemon as I often do. I was rack­ing my brain for inspi­ra­tion when my eyes landed on a bunch of fresh cilantro sit­ting to the left of the brus­sels sprouts at my local mar­ket. To the right were some scal­lions. With a the addi­tion of a lit­tle lime, this was exactly the kind of refresh­ing dish I was in the mood for, so I decided to throw some quinoa into the mix to make it a proper meal. Read more:

Thai food is my weak­ness in the win­ter. I say weak­ness because when I’m crav­ing it, I always order in from my favorite spot down the street and enjoy an ultra veg night on my couch with a good movie and a glass of wine. This isn’t nec­es­sar­ily a bad thing, but after order­ing thai food a few too many nights in one week, I decided it was time to take this crav­ing and turn it into some­thing pro­duc­tive– and a bit health­ier. Read more:

This meal is another in the gar­den series.  Along with the other gor­geous gar­den veg­gies, I brought back two fresh picked red cab­bages that have been sit­ting in my refrig­er­a­tor for about a week now.  One of them I have set aside to use for my mom’s famous cole slaw (stay tuned).  The other, was tonight’s din­ner: red cab­bage rolls stuffed with red quinoa and goat cheese and topped with a sweet bal­samic sauce.
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The first time I made quinoa, I wasn’t quite sure what to do with it but my instincts led me to what is now my sta­ple way of prepar­ing it when I’m look­ing for a quick meal. Not only is this easy to make and deli­cious, it is packed with healthy amino acids and pro­tein.Quinoa is a great source of both pro­tein and amino acids.
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