I can’t get enough roasted carrots, especially right now in early spring when they’re still small and extra sweet. Roasting the carrots brings out the natural sweetness of carrots, which I balanced with a smoky and acidic vinaigrette. Well, I use the word vinaigrette loosely. It’s more leeks and bacon than an actual dressing, but it does involve vinegar and oil. But who really cares what it’s called if it tastes good, right?Read More... Read More
Pork tenderloin is one of those really unoffensive cuts of meat that most (pork eating) folks tend to like. I’m a big fan of it too–especially when I can get a beautiful tenderloin of heritage breed pork from my friends at Riverview Farms. It’s not a cheap cut of meat, so I always want to take extra steps to make sure I don’t end up with a dry, bland outcome. I’ve sung the praises of brining before, and it’s no exception this time. If you can plan ahead and spend a little time the day before you plan to cook your tenderloin, a brine will virtually guarantee a moist, flavorful dish!Read More... Read More
Valentine’s Day is just a few short days away, which means that all things red and pink are in full force. Pink buttercream! Red velvet cake! Pretty pink drinks! But when it comes to food coloring, the artificial stuff is bad news. I wanted to share a super easy way to use beets for a natural, preservative/chemical-free pink or red dye. Obviously you can just use a juicer to extract the beet juice, but if you a) don’t have a juicer, or b) don’t want to dirty up your juicer for just a few tablespoons of juice, read on…Read More... Read More
Last summer my mom visited and I made a pot of vanilla bean steel cut oats that she claimed was the “best she’d ever had.” So naturally when she came to visit last week, I had to make them again. (If you don’t have a vanilla bean, have no fear; vanilla extract will do.) While she was here, my mom and I picked mulberries in a park down the street from my condo. Picking wild summer berries always makes me think of my mom, so it was nice to continue that tradition here in Atlanta. The vanilla bean oatmeal seemed like the perfect place for a swirl of purple mulberries. Cooking the mulberries down takes about the same amount of time as the oatmeal. Easy enough, right?Read More... Read More
There’s so much spring goodness in my CSA bag this week: tender spring lettuces, spring onions, and these precious, little strawberries! They all come together with some goat cheese for a tangy spring salad. Spring onions come after green onions/scallions and before fully mature onions. The bulb has just begun to form, but it’s still more tender and mild that a full-grown onion. You just need a few ingredients and 30 minutes to make quick-pickled onions, then you’ll use that yummy pickling liquid to whip up a vinaigrette for the salad.Read More... Read More
The beautiful blueberries in my CSA bags disappear very quickly, but I had just enough left last week for this warm salad. It was one of those days when I needed to clean out the odds and ends that wind up in the fridge: a handful of blueberries, a few leaves of kale, some leftover brown rice, a partial block of local cheese, the remnants of a bag of pecans. With a pat (or two) of butter, a squeeze of lemon, and a handful of herbs from my balcony garden, those odds and ends came together.
In the spirit of how this dish came to be, let me tell you that this is more of an outline and less of a specific recipe. You can swap out different berries, greens, cheese, grains, or nuts, and I bet you can come up with something equally delicious.Read More... Read More
Chutneys are a common condiment in Indian cuisine, and vary greatly. I can’t pretend to know a ton about Indian food, but I do know this chutney was delicious paired with some Riverview Farms pork chops and polenta. It would also be great with crackers/crostini and cheese. Many chutneys call for added sugar, but the sweetness of the blueberries and reduced balsamic were plenty for me.Read More... Read More
I cook eggs a lot.
Sharing meals is something really important to my husband and me, so we make a point to eat breakfast and dinner together almost every day. Sharing breakfast gives us time to slow down and spend time together before the rush of the day really begins. To keep us going until lunchtime, I try to make hearty meals which often include eggs for wholesome protein. So, I cook eggs a lot.
This week I tried a new preparation: 7 minute eggs. They are definitely my new favorite. The whites are creamy, almost custard-like. The yolks are runny if you’re impatient and don’t let them cool (like me); they’re slightly thickened, but not fully cooked if you let them cool a bit. You can make a batch ahead of time (hello weekend meal prep), but they don’t have that gross yellowish-grayish, dry yolk like hard boiled eggs (no offense intended if you like those). You can add them to anything (crepes, salads, grits…), but my first go ’round with these glorious eggs involved crispy asparagus and fleur de sel (flaky French sea salt). It’s super easy and totally worth a try.Read More... Read More
One of my go-to quick breakfast dishes is kale and eggs. It’s so simple, it’s almost silly, but I wanted to share nonetheless. If you follow me on Instagram, you know I also love this dish for a post-workout pick-me-up. I like to use the whole leaves, stems and all, and the best eggs I can get my hands on.Read More... Read More
This dish started as an “oh crap, I need to fix dinner; what do I have?” kind of meal. Fortunately I had a fridge full of veggies from this week’s CSA, including green onions, green garlic (which look sort of like small leeks), and kale. I didn’t have time to thaw out any meat, so I chose lentils for a quick protein source. One cup of cooked lentils has 18g protein and 16g dietary fiber (according to a very not scientific Google search), which make them very filling! A dash of red pepper flakes for a kick and fresh spearmint from our balcony garden for brightness rounded out this quick, weeknight meal. It turned out to be a big hit with my husband and made excellent leftovers for lunch the next day. The great news is that it’s vegan, gluten free, dairy free, and nut free!Read More... Read More