04 August 2012

Addendum.


Oh - one more thing.  I've gone almost a year without posting regularly, and a year more before that.  I'm sorry!  I've been finding my zen in ways outside of the kitchen, but I'm back at it!  I promise.

Stay tuned for old posts to be added in (because, obviously, I've cooked more than once in the last year) - plus a lot more summer fun in the cooking category.

As always, thanks for your support!

Lazy meets fresh.


For how little I've cooked the last year, my CSA from Living Stones Farm has been a lifesaver. No longer do I have an excuse not to eat fresh (local) produce - or get bored with the same standby veggies. (More about this awesome CSA in previous posts.)

And despite all the reminders in nutrition school to "get outside the box" and break old habits, I still find myself doing the same things. Over and over again. This week was my aversion to cooking pasta, despite a plethora of DELICIOUS San Marzano sauce tomatoes.

So I gave in. I'm not gluten-free right now, and I used Barilla Plus (fiber, Omega3 & protein packed) pasta. Throw in ready-to-use herb cubes when you're in a hurry (or in my case, no fresh herbs in the house), plus high quality EVOO. Yum.


It's hard not to be rigid about every little thing with food, but ultimately I'm trying to allow myself to be a little lazy sometimes when it still involves fresh flavors!

Salad Bar


My favorite dinners with one of my oldest friends, Melissa (of Need A Hand), are the epic salad creations we make!

This is a particular favorite: greens with shredded beets, onion (red ideally), Granny Smith apples, raw almonds, dried cherries, and a homemade mustard vinaigrette. Really fresh and healthy ingredients with just enough excitement.

23 May 2012

Farm Fresh!


My CSA (farm share) from Living Stones Farm started today.  Oh. My. God.

I'm so excited I can barely stand it.  Fresh veggies every week 'til Fall.  New things I've never tried (like kohlrabi).  Old things I'm hesitant to use (like beets).  Crisp greens (especially kale) - and lettuce so delicious you forget what "normal" salad greens tasted like.  

I can't wait to get out of my comfort zone in the kitchen this summer!


02 January 2012

Sliding into 2012...



New Year, New You! Again!


This time around I'm feeling all sorts of positive change: new music, new friends, new foods, new experiences. I've never needed a fresh new start more!

I'd love to pretend like I spent the first day of the year slaving in the kitchen, just to kickoff my aspirations of getting in there again, but that'd be a lie. Instead, we spent our New Year's Day in Ypsilanti... starting at Woodruff's for Mittenfest and The Bell Beat show (to see my lovely and ├╝ber talented friend Marina perform). It's important I mention Marina, since she's one of my favorite dining-partners-in-crime. (See details on our November Chicago eats once I finally catch up on the last 6 months of blogging.)

For a break from the hours and hours of live music, Emil and Monica welcomed us to their new house. Emil whipped up a Korean BBQ Slider for me as a Veg option - with delicious saucy tempeh and tangy sauerkraut from The Brinery. Another example of how easy spontaneous gourmet cooking is for professional chefs. (If you haven't tried The Brinery's "fermented local vegetables" yet, go to your closest store and buy it RIGHT NOW. I'm eating their Veg-Gee Kimchi almost daily.)

The New Year of new food is off to a good start!