barley-pea shoot salad with tahini dressing

Life is pretty exciting right now. I have always felt “at home” when I travel – which seems like it would be kind of an oxymoron. As much as it can be sort of tiring to pack and unpack, spend time in airports, break out of a routine… it is something that I will always want as a part of my life. I think I caught the travel bug from my dad. He has been jet-setting all around the world for as long as I’ve been alive, and I have always admired his growing list of “checked-off” places.

We aren’t heading anywhere quite as crazy as China this year; instead lots of shorter trips have claimed their space on our calendars. Tonight I am heading to NYC until Sunday to visit friends, eat a lot of good food, and spend a day listening to some inspiring creative types (are any of you going to Alt?).

While missing a lot of work this month stresses me out to a degree, I try to remind myself that this feeling? The one of exploring new places, meeting new people, and finding a tiny part of myself somewhere within every destination... this is the feeling I work for. The freedom to live my passion, to feed my desire to travel the world.

And now, a not-so-subtle segue into a recipe for barley salad. This dish was a born from a combination of a bunch of pea shoots that showed up in my CSA a few weeks ago, a giant jar of barley in my cabinet, and my love for anything tahini-related. I have been really into grain salads lately - they are much more filling than a regular salad but still feel light enough to eat during the warmer days we’ve been having. Also, I think they make the perfect meal when you are home for a few days, in between adventures.

Barley-Pea Shoot Salad with Tahini Dressing

For the salad:

1 tablespoon salted butter

1 red onion, sliced

1 cup pearled barley, prepared according to package directions (about 3 ½ cups cooked)

4 ounces fresh spinach, chopped

2 ounces pea shoots, chopped

1 bunch radishes, thinly sliced

½ ounce fresh basil, chopped

¼ ounce fresh mint leaves, chopped

Over medium heat, melt the butter in a large pan. Add the onion slices and stir to coat. Let cook on medium-low heat, stirring occasionally until they turn golden-brown in color. This should take about 20 minutes. Set aside.

In a large bowl, add all ingredients (including the caramelized onions), and toss with tahini dressing (recipe below). Serves 6-8.

For the dressing:

½ cup tahini

¾ cup olive oil

Zest and juice of 1 lemon

½ teaspoon paprika

1 teaspoon dried basil

½ teaspoon garlic salt

½ teaspoon black pepper

Whisk together all ingredients and serve with barley salad (above).

gluten-free thumbprint cookies

Oh, summer. I feel like you are close. We have been graced with more rainy days than sunny ones as of late, but the tomatoes are almost ready to be picked and we are using up the strawberry bounty that is all around. My hot yoga studio is much hotter than usual (almost unbearably so, it happens every year around this time until the fall), and I am starting to feel that nagging sense of “put down that cookie! You have to put on bathing suits soon.” Does any of this ring a bell to you?

I have never been one to fully deny myself a particular food group. It backfires every time! “No sweets for the next month…” and I am eating twice the amount of my normal afternoon chocolate. “I’m cutting out dairy for good…” but what about my daily bowl of Greek yogurt? Surely that is ok. This mentality of black & white, good vs. evil, healthy and unhealthy is something that I have found to be toxic when it enters my thoughts surrounding food. Food should be celebrated, and celebrate (in moderation) we will.

Enter these thumbprint cookies. You are really going to like these cookies. I posted a classic recipe for these back when I first started blogging, I made them for Christmas that year (again, with the old photography… ouch). That version is still my favorite as far as butter and sugar varieties go. But this new version? Vegan, gluten-free… quite the virtuous cookie. Much less dangerous to keep around the house!

I found this recipe on Lottie + Doof’s blog through a friend of mine, but it originally came from Gwyneth Paltrow’s book, My Father’s Daughter. I have mentioned my love for Gwyneth before on this blog, and this book is definitely on my wishlist (I may need to wait until I have a bigger house/more bookcases). I have several different gluten-free flours on hand that I have been trying to experiment, but you could certainly use the barley flour called for in the recipe, or all-purpose/whole wheat if that is what you have.

I halved the recipe and thought that there were plenty of cookies, but feel free to make the whole batch if you want to give some of them away/freeze them!

Also, one last note on the fillings. I made this quick strawberry jam and it was so. so. good. It wasn’t the sturdiest of jams, but I only filled these cookies as we ate them (so we could decide on a whim if we were in the mood for strawberry, black raspberry, chocolate… the world is your oyster!) so it wasn’t an issue for me. I think they would also be nice with some lemon, or maybe even some goat cheese with a bit of honey stirred in.

Gluten-Free Thumbprint Cookies

Adapted from Lottie + Doof

1 cup almond flour

1 cup brown rice flour

1 ½ cups raw whole almonds, crushed in a food processor (about fifteen 2-second pulses)

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup coconut oil

½ cup maple syrup

Jam/chocolate spread/other fillings (note: the chocolate-filled cookies will not be vegan)

Preheat the oven to 350 degrees.

Combine all ingredients (except for the filling) in a large bowl. Form into rounded tablespoon-sized balls and space them evenly on a parchment-lined baking sheet. Use your thumb to make an indentation in each cookie.

Bake until cookies are evenly browned, about 20 minutes. Allow cookies to cool, and then fill with your desired filling (we used strawberry jam, black raspberry jam, and cocoa-almond spread from Trader Joe’s). Serve immediately or reserve in a covered container (refrigerate if filled in advance, room temperature is fine if you are filling them later).

Makes about 2 dozen cookies.

vegetable quiche with caramelized onions

There are some dishes that you cook so often you are no longer impressed with the results, no matter how delicious. I feel this way about soup (pretty difficult to mess up), homemade salad dressing, the easy-but-magical 3-ingredient tomato sauce (those old photos are painful by the way)… we all have our go-to’s. And then there are the dishes we appreciate, love to order at restaurants, but never attempt to make at home.

Whether a recipe is easy or not, I always get this nervous feeling the first time I attempt it in my own kitchen. I have a tendency to skim through a recipe, missing a key ingredient or two in the process. I (usually) catch it before the dish is ruined, but this still happens enough that I need to remind myself to slow down a bit. Also, I have run into recipes and methods in the past that just. didn’t. work. It can be a little daunting to try something new (luckily, a lot of the times it’s also exciting and results in something delicious).

Prior to a couple of weekends ago, I had never made a quiche. The brunch superstar, so versatile (add any vegetables you want!) (eat it cold, room temperature, or hot!) had never made an appearance in my kitchen. And I am not one of those people who “doesn’t care for quiche” (do those people exist? I can’t think of many people who fall into this category). I LOVE quiche. Served with a side salad and a mimosa, it makes a fine meal. When I decided to pack a picnic for our treehouse date over my birthday weekend, I figured I would stop with the procrastinating and make a damn quiche already.

I used the same spring greens that went into this pretty risotto, which both came in my CSA box that week. (Have I mentioned that I am loving the CSA? So much variety, and I have been introduced to a lot of new vegetables I have never heard of/cooked with. Just so ya know.) I also threw in some caramelized red onions, because they make everything taste really, really good. I didn’t think it would need a lot of cheese with all of the other flavors, but feel free to add more/different kinds depending on your preference/what you have on hand.

Also, a note on the crust. I made the dough the night before and let it rest in the fridge until morning. This saved me some time and made the process less labor intensive that day. I recommend doing this if you are making your own crust, and will totally not judge you if you want to use a store-brought crust… more time for mimosa-mixing!

As I mentioned above, I love this served with a green salad (we had it alongside this strawberry-kale one). It can be made ahead of time and reheated, or served at room temperature. Will keep in the fridge for several days, and is just as good!

What is your favorite type of quiche? Do you make them at home? Now that I have this first one under my belt I think they will become part of my regular rotation around here!

Spring Vegetable Quiche with Caramelized Onions

For the crust (my mom's recipe):

1/3 cup plus 1 tablespoon Crisco

1 cup all-purpose flour

1/4 teaspoon salt

2-3 tablespoons ice cold water

Cut shortening into flour with salt until well blended. Add water 1 tablespoon at a time until dough comes together. Gather the dough into a ball, shape onto wax paper dusted with flour. Wrap and refrigerate for 1 hour or overnight. Continue with quiche recipe below. 

For the quiche (I used this recipe as a guide):

1 9-inch pie crust (store-bought or make your own using recipe above)

2 cups cooked greens (I used chard and mizuna)

1 cup caramelized red onions

1 cup shredded mozzarella cheese, divided

3 large eggs

1 cup milk

½ cup heavy cream

Freshly ground black pepper

Preheat the oven to 350 degrees. Roll out your pie dough and fit into a 9-inch pie pan, using your fingers to crimp the edges if needed. Refrigerate for 1 hour. Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, remove weights and parchment, and bake for another 10 to 15 minutes until lightly brown.

While the crust is baking, prepare your filling. Make sure your vegetables are cooked and dry.

To prepare the custard filling, whisk together the eggs, milk, cream, and fresh black pepper (a couple grinds of the pepper mill's worth, or about 1-2 teaspoons) and set aside. 

When the pie crust is done baking, remove from the oven and sprinkle half of the cheese on the bottom. Top the cheese layer with your vegetables of choice, and then add the remaining half of the cheese. Pour the custard filling over the cheese and vegetables.

Bake the quiche for 40 minutes, until the edges are set and the filling still jiggles slightly in the middle. Cool for at least 30 minutes or overnight. 

Serves 6-8. 

strawberry-kale salad with house dressing

Those pretty strawberries that we spent an hour or so picking last Sunday? They were small, red, incredibly sweet… everything a good strawberry should be. None of the gigantic mutant types you see in the grocery (which I still eat, because even when they are not hand-picked and local… I must have strawberries). These were delicate, and didn’t need much messing-with to be delicious.

So, for our picnic on Monday I was thinking up ways to use more strawberries, and remembered a beautiful bunch of purple-tinged kale we had gotten in the prior week’s CSA box. A kale-strawberry salad would be perfect for a picnic! Since kale is such a sturdy green compared to regular lettuce, I could toss everything together with the dressing in advance and it wouldn’t be soggy and wilted by the time we got to eat it. Kale salads are magical that way.

I wanted to keep this fairly simple, to let the fresh strawberries and local kale really shine through. I dressed it with what has become our “house dressing” – something I have been making and using on a majority of my salads over the past 4 years. Feel free to taste as you go and add more or less of each component – I know not everyone has the same palette when it comes to vinegar in dressings. For the record, this is a mild version… when it’s just me, I tend to go pretty heavy with the vinegar.

Strawberry-Kale Salad with House Dressing

For the salad:

1 bunch kale, leaves only, roughly chopped

1 ½ cups fresh strawberries (stems removed, chopped into bite-size pieces if needed)

2 ounces feta cheese, crumbled

Freshly ground black pepper, to taste

Add all ingredients together to a large bowl. Add desired amount of dressing (recipe below) and toss together. Top with pepper and serve. Will hold up in the fridge for several hours if needed.

For the dressing:

2 tablespoons whole grain Dijon mustard

3 tablespoons balsamic vinegar

1 tablespoon honey

¼ cup extra-virgin olive oil

Whisk together all ingredients. Taste and adjust if needed.

lemon risotto with spring onions & greens

I’m sorry for my absence, but I’ve been a little busy recently. Not busy in a bad way, but busy in a the-sun-is-shining-and-I-don’t-want-to-be-locked-inside-staring-at-my-computer-screen kind of way. The beginning of summer kind of does that to me (as I’m sure it does for most of you out there).

Last week, I turned 26. To some this particular birthday is ho-hum, a non-milestone, an oh-goodness-I’m-one-year-closer-to-30 birthday. But isn’t every birthday a reason to celebrate? A reason to jump out of bed with a big smile on your face and say, “goodness, this is a great life.” Because no matter what stage of life you are in, getting older feels like progress doesn’t it? I feel like I know a lot more about myself, my loved ones, and this crazy, whirlwind life than I did at 10, 16, 20, and even 25. It’s kind of an amazing thing – no matter how hard you try, you will become wiser in one way or another over each year. That’s just how experience works.

As for my birthday-celebrating, this may have been my favorite year yet. Dinner at a great local place with Ryan, a big birthday cookout with 20ish of my friends here in Charlotte, strawberry-picking at a local farm, leisurely chatting at a beer garden with friends, a vineyard tour/treehouse picnic date… the stuff of (my) dreams, really. Maybe that is something else that comes with age – the ability to really seek out what makes you happy and fills you up.

In the midst of all this celebrating, I was so amazed by Ryan. Wow, that man loves me so well. He made all of my birthday wishes come true, and then some. I am sure most of the activities listed above would not be his first choice to spend his Memorial Day Weekend, but in reality they were, because they made me happy. Sorry for bragging, but that Ryan? He’s a keeper.

So to begin saying thank you, I made this risotto. Creamy, delicious, and filled with ingredients from our CSA and little backyard garden – it was a big hit. I am a bit of a control freak when it comes to cooking (I’m working on it!) and this is the perfect team-effort meal. There is a lot of stirring to be done when it comes to risotto, so it is really nice to have an extra set of hands in the kitchen. I’ve made several versions of risotto at home, and this is one of my favorites. And guess what? There is no cheese… which made me nervous at first but I didn’t miss it one bit.

Lemon Risotto with Spring Onions & Greens

4 tablespoons salted butter, divided

3 spring onions, chopped (I use the white and about half of the green parts)

2 cloves garlic, minced

1 ¼ cups Arborio rice

¾ cup dry white wine

3 ½ cups low-sodium chicken or vegetable broth

1 tablespoon olive oil

5 cups greens (I used 3 cups Swiss chard and 2 cups mizuna)

1/3 cup plain Greek yogurt

Zest and juice of 1 lemon

¼ cup fresh herbs, chopped (I used a mix of parsley, lemon thyme, and rosemary)

Salt & freshly ground black pepper, to taste

In a small saucepan, heat the chicken (or vegetable) broth over low heat.

Melt 3 tablespoons of the butter in a heavy-bottom saucepan over medium heat. Add the onions to the butter and cook until softened, stirring occasionally, for about 3 minutes. Add the minced garlic and cook for 1 minute. Add the Arborio rice, stirring until the grains are completely coated and opaque – about 3 to 5 minutes.

Add the white wine to the rice and stir until all the liquid has been absorbed. In ½ cup ladlefuls, add the heated broth to the rice, stirring after each addition until most of the liquid has been absorbed. Repeat until all of the broth has been added to the rice mixture. This can take up to 30 minutes (I recommend finding a helper for this part!).

Meanwhile, sauté whatever greens you are using in a large pan with the olive oil. Drain and set aside.

Finish the risotto by stirring in the remaining butter, yogurt, lemon zest and juice, greens, herbs, and salt & pepper. Serve immediately. (This also makes great leftovers if you are cooking for 1 or 2.)

Serves 3-4, can be easily doubled.

gluten-free berry crumb bars

Gluten intolerance, celiac disease, allergic reactions to gluten… all of these phrases are a little bit scary/daunting to me. As a fervent bread-worshipper, I can’t imagine having to give up this far-reaching ingredient. It shows up in the obvious places (bread, pasta, crackers, cake) – but also in the not-so-obvious (sauces, salad dressings, and the like). I imagine that eliminating gluten from your diet completely would take some pretty major adjustments.

Gluten-free cooking is not something in which I am especially well-versed. Sure, some of the recipes I post here happen to be naturally gluten-free, but I typically don’t venture into the world of gluten-free breads, baked goods, or anything requiring a flour substitute or other foreign-to-me ingredient. These crumb bars represented a challenge – uncharted waters in the kitchen. I felt excited to give them a try, finding a basic recipe online and making due with the gluten-free flour varieties I have on hand (thanks to Aran’s giveaway – the only one I’ve ever won!).

The occasion? Our monthly book club meeting. As my gluten-free friend Marice was hosting, I thought it appropriate to dive head first into this complicated world of baking without gluten. The result? Delicious, fluffy crumb bars with a hefty layer of fresh strawberries in blueberries… the perfect dessert to foreshadow many summer evening meals ending with fruit-filled desserts and sticky fingers. I can see this recipe making future appearances in our house – with whatever fruit looks best at the market that day.

Peaches and raspberries would make a really nice version, I think. What types of fruit would you use?

Gluten-Free Berry Crumb Bars

Adapted from this recipe

1/2 cup brown rice flour

1/2 cup cornstarch

1/4 cup tapioca flour

1/4 cup potato starch

1/2 teaspoon baking powder

1/4 cup white sugar

1/4 cup brown sugar

1/2 cup salted butter, chilled (1 stick)

2 large eggs

1 tablespoon milk

1 pint fresh blueberries

1 1/2 cups fresh strawberries, stems removed and roughly chopped

Preheat oven to 375 degrees.

Grease an 8x8" baking pan.

In a medium-sized mixing bowl, combine the brown rice flour, cornstarch, tapioca flour, potato starch, white and brown sugar, and baking powder.

Using a pastry cutter or a fork, cut the butter and eggs into the flour mixture. The dough should be crumbly.

Divide the dough in half. Add the milk to one half and mix until the dough can be formed into a ball. Press this half into the bottom of the baking pan.

Cover the dough with the blueberries and strawberries. Sprinkle the remaining dough over the berries.

Bake for 45 to 50 minutes or until the top has started to brown. Let cool completely, cut into 16 squares.

Enjoy!

strawberry-pecan tart for the fresh exchange blog

When I first stumbled across Megan Gilger's site, The Fresh Exchange Blog, I was immediately taken with her creativity, eye for design, and her sense of style. This lady is a triple threat, to say the least! I've loved following along with her and her husband Mike's instagram feeds - from everything to dinner parties, brand launches, gardening tips, and much more.

Shortly after I discovered Megan's work, I found the Just 5 Recipes series - a series that follows bloggers, cooks, and other creatives into the kitchen for a healthy, delicious, and simple recipe using - you guessed it! - only 5 ingredients. I love this idea, and knew it was something I wanted to be a part of.

It wasn't as easy as I thought it would be. I was trying to stay away from things that would easily be made with 5 ingredients - ruling out any sort of salad, dip, soup. These things are all fantastic (and make regular appearances in my kitchen) but I really wanted to challenge myself to make something that appears to be more complicated. I wanted the "wow!" factor when you realized only 5 ingredients were needed (and 1 is a garnish!).

Enter my 5-ingredient recipe for a Strawberry-Pecan Tart. A simple, spring/summer dessert that is light, delicious, easy to prepare - all things that are so important for warm-weather dining. I loved the way it turned out, and hope you do, too!

Head on over to The Fresh Exchange Blog for more photos + the recipe!

rhubarb-mint iced tea + becoming

"It doesn't happen all at once. You become. It takes a long time. That's why it doesn't happen often to people who break easily, or have sharp edges, or have to be carefully kept. Generally, by the time you are Real, most of your hair has been loved off, and your eyes drop out and you get loose in the joints and very shabby. But these things don't matter at all, because once you are Real you can't be ugly, except to people who don't understand." - Margery Williams, The Velveteen Rabbit

I spend a lot of time thinking about "becoming." Becoming a better daughter, girlfriend, sister, friend. Becoming a better cook, writer, blogger. Becoming something more, something better, something that will make me look back and think, "I'm glad that stage is over." This can be a blessing and a curse - lots of big dreams, but not always the ability to live in the moment and appreciate the in between. And this life, really? It's all about the in between. 

I don't have a lot of things figured out. My "career plan" changes on a weekly basis. There never seems to be enough time to spend each day doing things that make me happy. I often plan out my days so that it is impossible to finish everything I set out to accomplish, and then I beat myself up for not doing it all. I procrastinate, at work and at home, and end up paying for it later. 

But I'm working on it. Working on being gentle with myself. On looking around in my life, my world, and appreciating all of those who are in it. Because this life is something else. It is nothing to be taken lightly. Living in the moment (or trying to) brings it all into focus. I started taking "gratitude walks" every day (going on three days strong, thanks for the idea, Jenn!) and have allowed myself to wander around, with Percy and sometimes Ryan, and just be in awe of everything around me. It has been adding so much value to my day, so much good, quality time. Sure, I have had to sacrifice other areas, but that is something I was willing to do to start feeling this way again.

I read this quote recently. It went something like, "You can live your life as if nothing is a miracle, or you can live your life as if everything is a miracle." I don't know about you, but a world full of miracles sounds like a place I want to be.

An example of a little thing that has been brightening my days recently: Rhubarb-Mint Iced Tea. Oh my word, this is a good thing. I made a double batch of Ashley Rodriguez's rhubarb syrup a couple weeks ago, and needed to use up the rest of it. I was about to make a batch of regular iced tea when the thought of rhubarb-flavored tea popped into my head. With lemons! And fresh mint leaves! This just has to end well.

And it did. I made a large batch of this (3 quarts), because I am somewhat of an iced tea fanatic. There was never a time growing up when we didn't have a pitcher of freshly-brewed iced tea at the ready. It's something that my high school friends still request from my mom every time I come home to visit. (Speaking of mom's, Happy Mother's Day to all of you mothers out there! Especially mine - I'm biased, but I have never known a more generous, loving, caring, hilarious, and all-around lovely woman.)

Rhubarb-Mint Iced Tea

3 large tea bags (I used this version, but you use however many you need to make 3 quarts)

6 cups water

1 cup rhubarb syrup

6 cups ice cubes

2 lemons, plus more for garnish

Handful fresh mint leaves, plus more for garnish

Bring the 6 cups of water to a boil. Place tea bags in a large pitcher, and pour hot water over them. Steep for 3-5 minutes. Remove and discard tea bags. Stir in the rhubarb syrup. Add ice cubes, and the juice of both lemons. Add the mint leaves, and stir, making sure to grind the mint leaves up against the side of the pitcher, releasing more of the flavor.

Serve over ice with a lemon wedge and a few mint leaves.

CSA beginnings + salsify fritters

Spring always feels like a time filled with hope. Hope for warmer days, fresh produce, and flowers everywhere you look. We have been experiencing quite a chilly spring here in Charlotte, compared to what we are used to, but I know that the best of the season is yet to come. This past Wednesday, I picked up our first batch of CSA goodies (if you're in Charlotte, we are members of Poplar Ridge Farm). I have been looking forward to this delivery ever since I signed up last fall. I loved the idea of supporting a local farm, and getting fresh, local, organic produce once a week straight from the source.

We have a really amazing flexible membership that allows us to adjust the volume of produce each week, as well as choose what types. I made a promise to myself that I would always sign up for vegetables and fruit that I wouldn't usually buy at the store, and even some varieties I've never heard of. This week brought us just that: the strange-looking, interesting salsify, or "oyster plant".

I have never seen or heard of this root vegetable, but when I saw it listed on this week's order form I was intrigued, and began doing research immediately on ways we could cook it. I found this article which was extremely helpful, and settled on making a gluten-free version of the salsify fritters, served atop a bed of spicy micro greens (also from my weekly share). The result was an easy-to-prepare, delicious, crispy fritter with a bit of a kick and brightness from the lemon juice added at the end. My only regret? I didn't use the leaves! I found out after-the-fact that the leaves on top of the salsify root are very leek-like, and a little sweet. Next time, I will be cooking those up as well.

Salsify Fritters

adapted from The Guardian

5 salsify roots, stems removed and reserved for another use

1 tablespoon salted butter, divided.

1 garlic clove, minced

3/4 teaspoon ground cumin

3/4 teaspoon red pepper flakes, plus additional for garnish

1 teaspoon brown rice flour

1 egg white

freshly ground black pepper and lemon wedges, for garnish

First, prepare the salsify. Using a paring knife, remove the skin from each root. The flesh will begin to change color immediately, which is fine. If you plan to remove the skin and reserve before cooking, place in a bowl of cold water with lemon juice.

Coarsely grate the salsify - you should end up with 3 to 3.25 ounces. In a medium saucepan, melt 2 teaspoons of the butter over medium-high heat. Add the salsify, and sauté until soft and brown at the edges, about 5-7 minutes. Remove from heat, and add to a mixing bowl. 

Add the garlic, cumin, red pepper flakes, and brown rice flour to the grated salsify. Stir to combine. Then, add the egg white and stir to combine. Add the remaining teaspoon of butter to the pan over medium-high heat. Form half of the salsify mixture into a patty and add to the pan. Repeat with the remaining half. Cook for 4-5 minutes on each side.

Serve over spicy micro greens if you have them. Sprinkle freshly ground black pepper and red pepper flakes over the fritters, and top with fresh-squeezed lemon juice. Serves 2 as an appetizer.

spring vegetable & bulgur wheat salad

I don't know about you, but thoughts of shorts, beach days, and tank tops have me craving more fruits and vegetables lately than the heavier winter fare we only recently gave up (or at least that's what I keep telling myself). After we got back from our weekend in Savannah (not sure if you noticed, but we ate at an impressive number of spots in our short time there) I was ready for something light. "I want to eat all of the vegetables!" I declared. And, this salad came pretty close.

This recipe is very adaptable, so don't let my list of ingredients make you feel confined or limited in any way. Use this as a chance to pick out whatever looks good to you at the farmer's market that day. Try a new grain perhaps (bulgur wheat was new for me, but wheat berries, farro, or barley would be nice as well). Thanks to some new potted herbs currently growing in my backyard, I had a nice variety to work with for the lemon-herb vinaigrette here. Again, use whatever you have on hand.

The mixture of roasted vegetables, bulgur wheat, raw/crunchy vegetables, and crumbly feta cheese makes for a really nice bowl of different textures. This would also be the perfect meal topped with a fried egg (and maybe a little hot sauce). Let me know how you customize it, if you have the chance to try it!

Spring Vegetable & Bulgur Wheat Salad

1/2 bunch asparagus, tough ends removed and roughly chopped

1/2 pound small potatoes, halved or quartered into bite-sized pieces

1-2 zucchini, ends removed and roughly chopped

Olive oil

Salt & pepper

8.8 ounces bulgur wheat, prepared according to package directions

1 cup cherry tomatoes, halved

2 ears corn, kernels cut from the cob

4 ounces snow peas, roughly chopped

1 14.8-ounce jar hearts of palm, drained and roughly chopped

7 radishes, stems removed and thinly sliced

4 ounces feta cheese

1 avocado, cubed

Preheat the oven to 375 degrees. Drizzle the potatoes with olive oil and sprinkle with salt & pepper. Roast in the oven for 9 minutes. Add the zucchini and stir, roasting for another 4 minutes. Add the asparagus, stir, and continue roasting for another 10-12 minutes. Remove from the oven and set aside.

In a large mixing bowl, combine all of the remaining ingredients (except the avocado) with the roasted vegetables. Toss with the dressing (recipe below), more salt & pepper to taste, and top with avocado before serving. Will keep in the fridge for a few days. Can be served warm, room temperature, or cold.

For the Lemon-Herb Vinaigrette:

1 small handful each of fresh basil, mint, and parsley

Juice of 2 lemons

1 teaspoon agave nectar

salt & pepper

1/2 cup olive oil

Add the herbs, lemon juice, agave, a pinch of sea salt and a few grinds of a pepper grinder to the bowl of a food processor. Pulse several times to combine. With the motor running, pour the olive oil into the food processor to form the vinaigrette. Serve with the above salad.

Makes enough for a crowd.

guide to savannah, ga

A couple of weekends ago, Ryan and I drove down to Savannah for a few days, to celebrate 3 years passing since our very first date. We left on Thursday afternoon, came back on Sunday, and fell in love with this lovely Southern city in between. So much charm, delicious food, and friendly people... a perfect little weekend getaway.

It felt so nice to wander around the streets under the Spanish moss hanging from the trees. To enjoy cocktails on several beautiful rooftop bars, talking about the past 3 years and the many more to come. To relax, explore, and feel refreshed. Sometimes we need these little breaks from the every day, to appreciate the things we are blessed with on a daily basis.

If you have never been to Savannah, I highly recommend making the visit. (It's a short drive away from Charleston, SC, one of my very favorite cities. Could be a fun mini vacation!) I put together a list of things we saw, did, and (mostly) what we ate. Let me know if you have anything to add, I'm sure it won't be the last time we end up there!

Things to see:

River Street - find a set of stairs leading from Bay Street down to River Street, and take a walk along the water. There are plenty of places to eat, drink, and shop along the strip.

Tybee Island - a short drive away from downtown Savannah, Tybee Island has a cute beach with plenty of space to lay in the sun, play in the waves, and relax. It was a little cold the day we went, but still nice to see the ocean!

The Squares - so many charming squares are located all around the city. Just let yourself wander and soak it all in.

Chippewa Square - the center of the downtown historic district, and the filming location for about 80% of Forrest Gump.

Forsyth Park - this beautiful city park is the perfect spot for an evening stroll and to get your picture taken in front of the fountain. And maybe for sipping some wine on a park bench, if you feel so inclined.

Where to eat:

The Olde Pink House - if you are in the mood for delicious, fancy, and inventive Southern food, this place is for you. Don't miss the crab-stuffed black grouper, or the mac & cheese jalapeno poppers with red pepper coulis and green tomato salsa verde!

Bernie's Oyster House - a casual spot on the river, with delicious oysters, lowcountry boil, and local beer. Perfect late dinner spot after a beach day.

Local 11 Ten - this is where we had dinner on our last night (after a walk through Forsyth Park) and it was definitely our favorite meal. Local, innovative dishes are all over the menu. Don't miss the cheese plate or the mussels.

Mrs. Wilkes' Dining Room - a serious eating experience. We waited 2 hours and 15 minutes (!) in line to sit down at a table with 6 strangers (and 2 of our friends who we met for lunch) and ate a feast of home Southern cooking. The food was amazing, as was the sweet tea. I recommend going at 10AM (they open at 11) so you can be seated right away. It was worth it for the experience! Best fried chicken I've ever had.

B. Matthew's Eatery - perfect little brunch spot. I recommend sitting at the bar if you can't get a seat right away. Don't miss the spicy bloody mary, fried green tomato benedict, and black-eyed pea cake sandwich.

The Sentient Bean - the perfect place to grab a coffee and quick breakfast on your way out of town. Don't miss the shakeratto (espresso and a dash of sugar shaken over ice) or the housemade limeade.

The sweet stuff:

Leopold's Ice Cream - open since 1919, and using all-natural ingredients, if you are an ice cream lover: you must stop here. Don't miss the lemon custard, lavender ice cream, and the Thin Mint milkshake.

River City Sweets - what's not to love about a place where you are greeted with a fresh, warm, praline? Stop in to taste the taffy and pralines (made right in front of you). It makes a good gift for those back at home!

Cocktails and more:

Rocks on the Roof - the only rooftop bar that overlooks the river, this spot was perfect for our first night in the city. We watched the sunset from our corner table and toasted to a great weekend ahead. Don't miss the pear martini and the American mule.

Jen's & Friends - this charming hole-in-the-wall martini bar has over 300 martinis on their menu (and 200 beers). The owners are great hosts, too! Don't miss the Rice Krispie Treat martini or the basil lemonade.

Perch - the adorable rooftop bar at Local 11 Ten, with some of the best drinks we've ever had. If you can make it for dinner, head upstairs while you wait for your table! Don't miss the early spring martini (if it's in season) or the dark & stormy.

Let me know what you think if you've been (or ever make it in the furture) to any of these places! Also, what did we miss?

Savannah, we hope to see you again some day!

carrot-ginger dressing

I have mentioned before to you all my love of a good old Hibachi dinner - the one where the chef cooks in front of you, throws shrimp in his hat, and serves each guest a big bowl of delicious fried rice. As if you need any more reason to love a meal like that, they have also perfected the only dressing that could make you so excited to devour a bowl of pretty much nothing but iceberg lettuce... that's right, the magical Japanese ginger dressing.

I can't be alone in this obsession, can I? For years I had to order this side salad with ginger dressing at every single restaurant it was offered. So light, tangy, and refreshing - it seemed like the perfect dressing to complement a meal filled with Asian flavors. So order it, I have. Each place seems to have put their own spin on this staple, and I have rarely met a version I didn't like.

And then! In one of my post-New-Year's-epiphanies of "I should do a cleanse" - I found this. The perfect make-at-home version of the ginger salad dressing. Included as part of Gwyneth Paltrow's "Detox diet," and repeated again in her new book, "It's All Good," this dressing comes together very quickly, and the recipe makes a lot (2.5 cups!). This is a good thing, because it is so tasty you will absolutely need a lot.

I must tell you that the detox diet didn't go very well (I believe I didn't last through the first day) but giving it a try led to the discovery of this perfect salad dressing. So, I will call that a victory.

Go here for Gwyneth's carrot-ginger salad dressing recipe. I didn't change a thing - it was perfect as is! It is a little on the spicy side with all the ginger and shallot flavors, which was fine by me. Adjust to your taste, as always.

Also to note: A few of you asked on Instagram how I like GP's new book. The answer? I love it! I think the recipes are fairly simple, wholesome, and so far delicious. Also, the photography is just lovely. I haven't read it cover to cover, but I have made 5 or so recipes from it so far and have loved each and every one.

fish tacos with blueberry salsa

Some days in this world are almost impossible to understand. One minute, we are stressing over a deadline we might be able to make at work, the lack of sleep we have been getting lately, or the workout we missed that morning. And the next minute, something tragic happens. What's important in this life comes crashing into focus and we completely forget all of the meaningless chatter filling our heads just moments before. 

It feels as if these events have been happening more and more often. There is pain and heartache, sadness and suffering, violence and cruelty. These things wear on us, and just as we start to settle back into a state of normalcy, of everyday struggles and trials and triumphs - they come back to remind us. To remind us that life is precious, and can be taken away at a moment's notice.

Something else we are reminded of in times like these? The power of coming together, of lending hands to strangers in need... the power of community. I read a lot of terrible things today related to the tragedy in Boston. Things that made me angry, scared, sad... and quite frankly, helpless. But then the stories of resilience and generosity begin to surface. Of policemen and women, medical professionals, and other first responders running toward the blasts to help. Of marathon runners who crossed the finish line and ran to the hospital to donate blood. Of local residents and businesses opening their doors to those in need of a place to stay or a warm meal to get them through the day's events. To see this type of humanity and concern for those around us... this is what gives me faith in the world.

Blogging and social media can be strange things during the aftermath of tragic events. I'm sure most people don't intend to trivialize what has happened, or to divert attention away from those who have been affected. I think it is so important to pay our respects, and to honor those who have given of themselves to help others. In my (very small) way, I guess I am trying to keep going, to push through. To feed my family, to tell those in my life that mean the most to me that I love them dearly. To hug everyone tight and hope I can protect them from any sort of pain. Might I suggest you do the same? And, if you're feeling up to it, maybe make them some fish tacos. Only good things can come of these.

Panko-Crusted Fish Tacos with Blueberry Salsa

for the fish:

2 tilapia filets, cut into 2-inch strips

1 egg

1 teaspoon smoked paprika

1 cup panko bread crumbs

Preheat the oven to 375 degrees. Whisk together the egg and smoked paprika. Spread the bread crumbs in a shallow dish. Prepare each piece of fish by dipping it into the egg mixture, and then rolling in the bread crumbs, coating each piece entirely. Place each piece on a baking sheet until all the fish is ready. Cook in the oven for 10-15 minutes.

for the blueberry salsa, adapted from here:

6 ounces blueberries

1 jalapeno, seeds removed, chopped

2 lemons, juiced

1 handful fresh cilantro, chopped

salt & pepper to taste

Toss together all ingredients in a bowl. Serve with fish tacos.

for serving:

flour tortillas

1/2 avocado, sliced

Assemble each taco by placing a tortilla on a plate, adding 2-3 strips of prepared fish, a few scoops of blueberry salsa, and fresh avocado slices. 

Serves 3-4.

baked blackberry oatmeal

After proclaiming my love for breakfast last week, I started feeling inspired to switch up my morning routine even more. I have gone through a few phases in the past with oatmeal - the individual packets that you add water to and cook in the microwave. As you can imagine, this did not leave extremely fond memories of oatmeal behind. It was always sort of bland, not all that satisfying, and left much to be desired. I had visions of rich, creamy oatmeal filled with fruits and nuts, cooking on the stovetop... which is fine for some mornings but not possible most days when I'm running a little late.

But then I discovered this - baked oatmeal. As in you bake one big batch, and simply reheat a single serving when you are ready to eat it for breakfast. Genius! And very customizable. Any fruit, nuts, spices that you want to add - go for it. Almond/soy/coconut milk? Any of these would work great! I used Heidi's recipe as a base, so I knew it would turn out great. I highly recommend trying this out for a luxurious-tasting breakfast on those busy weekday mornings. You could even take it to go!

Also, I must mention that you don't necessarily have to be a fan of traditional oatmeal to like this. Ryan is not, and he has thoroughly enjoyed having this for breakfast the past few mornings. It has a different texture than regular oatmeal - it holds together nicely and is not gummy like some versions tend to be. You'll just have to make a batch and take my word for it.

Baked Blackberry Oatmeal

adapted from Heidi Swanson

3 cups old fashioned oats

3/4 cup walnut pieces, toasted and chopped

1/2 cup slivered almonds

3 ounces maple syrup

1 1/2 teaspoons baking powder

2 teaspoons cinnamon, plus more for sprinkling on top

3 cups milk (I used 2 cups regular and 1 cup coconut)

2 eggs

3 tablespoons melted butter

1 tablespoon vanilla

3 bananas, sliced

12 ounces fresh blackberries

Preheat the oven to 375 degrees. Butter the inside of a 9 x 13-inch baking pan.

In a bowl, mix together the oats, half the walnuts, half the almonds, baking powder and cinnamon.

In another bowl, whisk together the maple syrup, milk, eggs, and vanilla. Add the melted butter and whisk to combine. 

Arrange the bananas in a single layer at the bottom of the baking dish. Sprinkle half the blackberries over the bananas. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Scatter the remaining berries, walnuts, and almonds over the top.

Bake for 35-40 minutes, until the top is golden and the oat mixture has set. Let cool slightly before serving. Serve with a drizzle of maple syrup and some fruit.

Serves 8-12 for breakfast.

a place at the table + sweet potatoes with curry-spiced lentils

Have you ever been hungry?

Not in a "I can’t wait to get out of the office to get lunch today, I’m starving!” kind of way, but truly, and seriously, hungry? Imagine having only $4 a day to buy the food you need to live, and making good choices while doing so. And then imagine someone telling you that the $4 you have been given is being cut in half. I don’t know about you, but I am certain I would be in a state of panic.

When I first read about the documentary A Place at the Table, and heard about all of the food bloggers joining together on this day to donate their posts to the cause, I knew this was something I wanted to be a part of. The film (from the same studio that brought us Food, Inc.) follows three families struggling with food insecurity, and sheds light on the very real problem of hunger in America.

It is so sad (and scary) that the cheapest foods available in our country are the most unhealthy – soda, chips, processed foods, etc. Participants who rely on government-sponsored food stamp programs receive only $3 or $4 per day to buy food. This means, more often than not, that they are coming home with the cheapest sources of calories available, which are putting them and their families at risk.

The nation’s food stamp program (SNAP) is at risk for severe cuts that would impact millions of families. While there are many private sector programs and charities out there that strive to help with this effort, the only sustainable solution is for government policies to change. So, what can you do to help?

1. Use this link to send a letter to congress asking them to support anti-hunger legislation. It only takes 30 seconds!

2. Check out the film A Place at the Table in your city or on demand through iTunes and Amazon.

Now, what’s this blog post all about? Well, I took the challenge quite literally and set out to my local grocery store to try to cook a healthy, inexpensive meal (that was also delicious). It was not easy, but I tried to use fresh ingredients that didn’t need much to really shine.

In total I spent $6 on a meal that could feed a family of four. I thought the meal was tasty, satisfying, healthy, colorful (bonus!) and full of flavor. The trick, I found, was to shop the bulk section of the grocery store. Buying just the amount of lentils and spices that I needed was extremely cost efficient. This is definitely a meal that I would be happy to eat again, even when not under a monetary restraint. I feel so lucky to have this be my choice, and try to treat food with respect – never taking it for granted.

Sweet Potatoes with Curry-Spiced Lentils

4 sweet potatoes, washed and thoroughly dried

1 cup green lentils

1 tablespoon curry powder

1 tablespoon paprika

salt and pepper

1 handful fresh cilantro

6 ounces plain yogurt

¼ cup water

Preheat the oven to 400 degrees. Poke a few holes in each potato with a fork, and place on a foil-lined baking sheet. Bake the potatoes for 45 minutes, or until tender in the middle. Set aside until needed.

Meanwhile, cook your lentils. I used this method (with no spices added during the cooking process). After draining the cooked lentils, stir in the curry powder, paprika, and salt and pepper to taste. Set aside until needed.

In a food processor, pulse together the cilantro and yogurt. While its still running, pour in the water slowly until the desired consistency is reached.

Assemble the potatoes. Slice each potato down the middle, being careful not to cut all the way through the skin. Using a fork, lightly mash the sweet potato in the shell. Scoop 1/3 cup lentils over the potato, and drizzle the cilantro-yogurt sauce over the top. Repeat with the remaining potatoes.

Serves 4.