Yesterday I received some incredible news.
I’m going to have a garden plot in one of my favorite community gardens in Philadelphia!! I have been dreaming of this day since I first laid eyes many years ago on the magical oasis currently plopped right in the center of what’s now my neighborhood. It’s dreamy. And green. And filled with dirt, and creatures, and veggies, and all the other outdoor components I miss often from my farmer days.
Spaces like these are in hot demand in the city, which of course is no surprise. Generally, they’re locked down with a waiting list so full of names that you could’ve moved to three other towns within the time that they call your name.
Luckily, my roommate and amigo has had her name on that list for three years. And yesterday, she got THE call. I moved into her house a few months ago, and am thrilled to have stumbled into this situation. I am more than excited to scheme up how we are going to takeover the world…I mean, this new 10×10 foot of land.
This was obvious reason to celebrate, and what better way to celebrate a new garden than with roasted carrots? (I would also argue these veggie tats are an excellent source of celebration. But that’s aside the point.)
One of my favorite veggies to grow is carrots because they simply taste 10 times better from the ground than they do from the plastic bags you get at the supermarket.
That thought has me chowing down on this light and healthy pilaf, rich in flavor and salty, feta + sunflower seed goodness. That saltiness gets balanced with a touch of sweetness, derived from both caramelized onions and earthy carrots, to create a well-rounded side dish or lunch.
Sure, those carrots pictured above are from Trader Joe’s…but this recipe’s in honor of my carrot-filled dreams and optimism for spring, when I’ll be eating out of my own garden. Cheers to that!
We’re about to touchdown into my favorite half of the year – that magical time of spring and summer! According to the calendar, we’ve already made landing there, but Philly seems to be dragging its feet a little. Today, I awoke to a balmy 39 degrees. Only a little short of paradise…
As the shining sun spreads its rays into my window, screaming, “patience grasshopper”, I’ve quickly begun moving my kitchen into spring mode. Late March has launched a revival that fills me with happy anticipation and my fork full of salad greens. Pretty soon, roasted asparagus spears will join us, and I’m ready for it all.
As April nears, young lettuces and tender baby greens will be the first to fill the garden as well as local farmer’s markets. They’ll be paired with spring onions, and soon followed by radishes. All of these early ingredients are what inspired this simple recipe I unfold today. That, and those beautiful eggs you see pictured above, given to me by a new coworker who shares in my love of all things food.
When warm weather hits, I like to lighten up a bit on my plate. Salads like these frequently grace my diet, and leave me feeling every bit as fresh and lively as the produce that fills them. Quick and simple, they also leave me time to go wander around outside. Feel free to add nuts or toasted seeds to this for a little extra crunch, and perhaps pair it with a side of buttered toast, which will compliment both the eggs and greens.
Note, for hard boiling the egg, I use the Martha Stewart method. It works perfectly everytime. You may wish to also hard boil some additional eggs while you’re going through the process for the one in this salad. Keep them on hand for a quick, protein-packed snack. Continue Reading…
Hey there. It’s been awhile.
Since my last post, the sunset has shifted. The weather began following suit. And the official mark of spring stands just a handful of days away. (!!!)
I am feeling good about what’s to come.
In these last weeks of winter that have been rolling on by, I’ve been working on my first photo assignment for a cookbook. The experience has been fun. Full of learning. And food. And photos and taste-testing and excitement…all of which have pushed my own blog a little to the wayside.
However, last week wrapped the final day of shooting, and so now I return. To my own cooking, and my own blog, and my own urges for warm-weathered recipes, even if they’ve arrived just a tad too early.
It’s still winter jacket weather here in Philly…hence why these zucchini noodles got a quick saute on the stove. I may be ready for spring, but I’m not quite ready for raw zucchini noodles. You can go that route if you choose. Although, I wouldn’t necessarily recommend it.
Here, zucchini and/or summer squash replace the noodles in traditional Pad Thai for a lighter version full of bright, spring vibes. The quick cook-time they get in the skillet draws out their flavor, and softens them up just a bit before they get paired with crunchy red cabbage, and an array of other flavorful accompaniments.
That’s one thing in which this Pad Thai does not fall short – flavor. Feel free to add a little Sriracha to play up its spice, and use a combination of nuts, like peanuts and cashews, if you so choose. Tofu could be a nice addition as well.
Cheers to ringing in the new season with a bowl full of color – you with me?!