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:

Another unfa­mil­iar item arrived in my CSA box last week. When I opened our box of excit­ing new dis­cov­er­ies, I was greeted with a green that looked some­thing like cilantro meets arugula. I took a bite of a leaf and was met with a fla­vor sim­i­lar to arugula but much milder. Our accom­pa­ny­ing list of items told me that I was chew­ing on some­thing called mizuna. Read more:

After a glute­nous Passover Seder a few weeks ago, my body needed to reboot with some­thing light and refresh­ing, but of course I had plans to attend another giant feast the fol­low­ing day at my friend’s Easter Brunch. So I took it upon myself to bring along a dish that was a bit on the health­ier side– car­rot, gin­ger and scal­lion salad. I had never made this before but it’s a snack that I often pick up from the Whole Foods salad bar (for entirely too much money). Rather than look­ing up a recipe, I grabbed the main ingre­di­ents and impro­vised on a dress­ing. Read more: