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broccoli pesto

September 5, 2013
the main event
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340 grams (12 oz) broccoli
2 cloves garlic
zest and juice of 1/2 lemon
1/2 cup half and half
30 grams parmesan cheese, grated, plus more for passing
kosher salt and black pepper, to taste
1 pound whole wheat spaghetti

1. Steam the broccoli until tender and then place in a food processor.
2. Add the garlic, lemon zest and juice, half and half, and parmesan cheese to the food processor and blend until smooth and incorporated.
3. Season with salt and pepper, to taste.
4. Cook the spaghetti to al dente. Drain, reserving 1 1/2 cups cooking water.
5. Toss the spaghetti with the broccoli pesto, adding cooking water as needed until it reaches desired consistency.
6. Pass finely grated parmesan cheese and black pepper to garnish.

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moving day fruit salad

August 27, 2013
ramblings, the main event
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When life gives you stress, and a pint of blueberries, make fruit salad. And not just any fruit salad, but a big old mess of a fruit salad. Find whatever fruit you have on hand, combine, and eat. Hit it with a bit of freshly squeezed lime juice for a bright, tart finish.

“Have some fruit salad!” I encouraged my father.
“No–it looks too sloppy!” he replied. Yeah, but it was good.

photo (33)Sliced bananas, sliced plums and blueberries with lime juice.

vegan kitchen sink salad

August 20, 2013
eat here, the main event
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photo 4

A few weeks ago, I found myself in Orlando, Florida for a wedding. No, I didn’t go to Disney, and yes, I cried through the entire ceremony, and of course I danced. Ohhhh, did I dance. But I also had some fabulous vegetarian food at Dandelion Communitea Cafe. Not only was it delicious and satisfying, it was a revelation. I had one of the best salads I’ve enjoyed in a long time, and my S.S. had a killer Flutter Nutter sandwich, made with almond butter, homemade fluff and sliced bananas.

If you ever find yourself in the Orlando area, it is worth a special trip to the cafe. If you don’t, you can try my attempt at their salad, the Abundant Harvest:

2 carrots, peeled and thinly sliced on a bias
2 celery stalks, thinly sliced in a bias
1 small head broccoli, cut into small florets
1 can chick peas, drained and rinsed
corn kernels from 2 ears of corn
4 oz sprig mix, or other salad green
2 tomatoes, roughly chopped
2 cups cooked quinoa
Pumpkin seeds, toasted, to garnish

1. Combine the carrots, celery, broccoli, chick peas, corn kernels, spring mix, and tomatoes.
2. Fold in the quinoa.
3. Garnish with toasted pumpkin seeds.
4. Eat. And do me a favor–make this the main course. There’s a good deal of prep, and it’s glorious. It deserves to take center stage.

vegan kitchen sink salad

But wait! The dressing! Tune in tomorrow for my take on the Green Goddess dressing served with the Abundant Harvest at Dandelion Communitea Cafe (like what I did right there?).

melon carpaccio with prosciutto and snap peas

August 7, 2013
appeteaser, the main event
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A spin on a classic. Here’s the gist:

1. Layer thin slices of cantaloupe on a plate (or platter if you’re making an appetizer).
2. Tear prosciutto, and break prosciutto crisps* into pieces, and scatter on top.
3. Thinly slice sugar snap peas or snow pea pods on a bias and add to the plate.
4. Garnish with diced or crumbled ricotta salata (I only had feta, which worked just fine) and torn mint.
5. Drizzle with extra-virgin olive oil and season with sea salt and freshly ground black pepper.

Makes for a light dinner perfect for a summer evening, but would make an ideal, easy-to-assemble appetizer.

photo 2

*To make the prosciutto crisps, lay the slices of prosciutto flat on a parchment paper-lined or greased baking sheet and bake in a 400 degree F oven for about 6-7 minutes, or until crisp.

scrambled eggs on toast

August 4, 2013
the main event, the underwear diet
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photo (20)

More of an idea than an actual recipe:
baguette (I used whole wheat)
olive oil
kosher salt and pepper
butter
eggs
tomato
avocado
hot sauce

1. Brush sliced baguette with olive oil and season with salt and pepper. Toast in a 400 degree F oven until lightly browned.
2. Meanwhile, heat butter in a pan over low heat and add the eggs. Season with salt and pepper and cook, stirring constantly, until cooked through but still wet.
3. Season tomatoes with salt and pepper and place on top of the baguette.
4. Top tomatoes with scrambled eggs and garnish with avocado slices and hot sauce (optional).

Notes: use sliced tomatoes (not quartered cherry tomatoes), consider different cut of bread. This was ridiculously difficult to eat, but so so delicious.