Excited to share recent adventures and new recipes soon. Check back in a week for some lip-smackin’, tummy-grumblin’ posts.
‘Til then, follow the fun on Instagram!
Road trips, veggies, and sunshine,
Friday, June 20, 2014
Summer. Is. Here. And with it, an exciting announcement: my fiancé and I are moving to San Francisco! It’s been a beautiful three years in NYC (almost to the day), and I’m going to miss his family and my friends like no other; but I am also excited to bring this new change into our lives. Bring on the sourdough and redwoods!
So with under two weeks left here, I’ve been saying a slow goodbye through food. Whether it’s gradually checking off my restaurant bucket list or just grabbing falafel with a friend, every meal is a souvenir. And most recently, I’ve been scooping up every pint of ripe, New Joy-sey strawberries at the farmers market. I mean, look at these jewels. Holy cow.
Sunday, June 8, 2014
What’s your favorite green? Right now, I’d have to admit that mine is swiss chard. I have these vivid memories of my mom sauteeing it with garlic and olive oil, and as simple as that sounds, it’s ridiculously delicious. So when I saw a vibrant bunch of red stems at the farmers market, I scooped them with Big Tasty Plans. You can thinly slice them raw into salads or on tacos, blanch them for a savory topping, or gently sauté them with alliums for a rad side dish.
These big, leafy creatures are full of nutrients too. Vitamin K, A, and C are found in the gorgeous leaves and stems, similar to other plants in the chenopod family (think beets, spinach, and quinoa). To ensure your chard has the most nutrients possible, pick ones that have firm stalks and crisp leaves with no browning or yellowing.
Maybe it’s my mom’s Italian background, but I thought these savory veggies would go great with fresh pasta. After window shopping in Eataly, I found some beautiful orecchiette to pair it with. (Do you window shop for food too? Is that kinda crazy?) The tender little “ears” are perfect for scooping up morsels of chickpea, garlic, and onion. Then, the tender leaves of swiss chard and basil swaddle them in green, earthy flavor. Hot dang, this tasty dish knocked my tastebudded socks off!
Tuesday, June 3, 2014
What’s more refreshing than drinking your veggies? Ever since the greenmarket started overflowing with spring vegetables and fruit, I’ve been hankering for more fresh juices. Rhubarb lemonade! Spinach beet juice! Celery agua fresca! (Just kidding on that last one…maybe.) And now, cucumber mint tonic.
Cucumber and mint work together as seamlessly avocado and lime, but here’s the kicker: add in a hearty amount of apple cider vinegar. Yes, the stuff you use to attract houseflies and soothe sunburns. Shockingly, when mixed with cukes and mint the result is sweet, rejuvenating, and tangy in the best way. I found out this fun food fact thanks to The New Persian Kitchen on Genius Recipes.