Sprout & Pea

After a week­end of eat­ing out, fol­lowed by a Mon­day morn­ing bagel and cream cheese spread at work, my body was hat­ing on me for the gluten, meat and dairy over­load. So, this week I am giv­ing myself a gluten-​​free vegan cleanse in antic­i­pa­tion of indulging again this week­end dur­ing my thir­ti­eth birth­day fes­tiv­i­ties. I was crav­ing greens yes­ter­day and when I went to the mar­ket to pur­chase my favorite veg­etable, an arti­choke, there were none left. So, I browsed the boun­ti­ful aisle of green veg­gies and landed on napa cab­bage. Read more:

Grow­ing up in Miami, I was exposed the the deli­cious world of chimichurri at a young age. It was often on the menu when my par­ents and I would go out to eat and my mom would occa­sion­ally top off her deli­cious grilled skirt steak with it. The sweet­ness of the skirt steak always bal­anced out so nicely with this tangy, refresh­ing herb sauce. Read more:

Sum­mer has arrived! Almost. There are still a few cool days that keep rear­ing their heads but that is quite alright with me. Those ever so slightly cool evenings make for a per­fect night to have friends over for a meal and some red wine. My friend and I have spent this past week tag-​​teaming inven­tive recipes using our giant box of Lan­caster Farms CSA veg­gies. Fri­day night after work, she and I and a few other friends gath­ered in my kitchen and “impromptued” a per­fect fall-​​into-​​summer dinner.

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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: