Often it’s the simplest dishes that make for the tastiest meals.
Fresh, seasonal ingredients, a pinch of spices and chopped herbs, and really that’s all you need to create a recipe that’s memorable, many times even more memorable than a combination that calls for hours upon hours of cooking.
I’ve been getting into swimming lately, which generally leaves me ravishing upon arriving home.
My patience doesn’t have time for anything fancy when I show up to the kitchen counter. And when I have quality ingredients on-hand, I don’t need anything complicated either.
Luckily, my stockpile of winter squash has been conducive to all of this. A hearty tray of simply seasoned kabocha or a steaming baked sweet potato can really knock the edge off of hunger in a satisfying way. I find this to be one of the richest parts of winter.
This recipe draws upon that heartiness of squash to create a nourishing meal that stays both light and satisfying. Baked with a little spice and tossed over crunchy, massaged kale to ever-so-slightly wilt the leaves, this becomes a powerful salad.
Salty chickpeas top it all off along with a creamy tahini dressing, where you’ll find the strength of fresh herbs kicking in.
Serve with a slice of crusty bread, and feel free to sprinkle a few toasted nuts and seeds on top to give the meal a boost.
I’m declaring this the raddest snack of the season. Hence why I’m bringing you another Radish Toast recipe after this variation with Asparagus Pesto a few weeks ago. This is that guy’s simpler, but equally as rad counterpart.
This is an annual favorite, and it’s been showing up at my table quite a bit this year. Cheers to having a garden full of radishes. (Expect another radish recipe coming your way, soon.)
It’s seriously the definition of rad.
- 5 simple ingredients
- Assembly time of 5 minutes or less
- Healthy & seasonal
Because who has time for elaborate snacks when the weather outside is so nice? Aside from the occasional rainy Saturday or coffee+music filled Sunday spent indoors, those days full of cooking begin to dwindle once June rolls up. Luckily, recipes like this prove you can have plenty of outdoor time and good eats, too – no sacrifice needed.
The result of this particular recipe is a creamy, and crispy, ever-so-satisfying snack. If you want throw a fried egg on top, and call it a lunch.
You may wish to also play with the herbs and spices you choose to use. My favorite alt. to this is to add a sprinkle of cumin on top, derived from whole seeds that’ve been given a toast on the stovetop and a fine ground from a mortar and pestle. (You can also use a spice grinder.) Continue Reading…
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…
Ain’t no party like a sweet potato party. Or a crostini party. Or a tahini party. Or a Friendsgiving party. Or a Thanksgiving soiree with all your family members you see but once or twice per year and still don’t really know what to talk about besides sweet potatoes and mashed potatoes and stuffing.
I can’t say I’m a fan of the word ain’t. (In fact, I had to look up its spelling just for this blog post.) But, I’m a huge fan of parties, even those semi-strange family ones, and I’m equally a fan of all the ingredients listed above.
Tahini. Sweet potatoes. Honey. Toasted walnuts and baguette. Now that’s a party in a single, not-entirely-too-awkward bite to eat.
I.e., you’re going to want to put this guy on your Thanksgiving party plate list.
Aside from crostini packages that offer a ton of flavor in one fork-and-spoon-free bite, I’m a huge fan of healthy appetizers. Let’s face it, parties aren’t always the most health-friendly activities, Thanksgiving included. In fact, recent research for my day job informed me that the average American consumes 4,500 calories on Thanksgiving Day, or the equivalent of the calories you’d use to jog 10 hours straight. Yowza. That’s a party in which I’m not too interested.
Luckily, this recipe packs in the nutrition, sneaking in a little protein while it’s at it. That bean-powered protein and creamy sweet potato fiber will keep you satisfied till the main meal arrives, and keep you feeling good, too.
If that sounds great to you, I invite you to kick off your next party FFFreshAir style, and let this crostini start your taste bud tango. I promise, it’s got way better dance moves than I do.
This summer, I started a new photo project involving veggies and people – two of my favorite subjects to shoot, of course. Once I complete the series, I’ll give you all more details. It will likely take a bit of time, but so far it’s been a blast and I’m excited to eventually share it with you guys!
For my latest shoot, I got a hold of some radishes fresh from the ground, green tops intact. The peppery veggie was and is a truly lovely ingredient to photograph. Stare at one, from tops to tail, and you’ll notice it has so many aesthetic elements to display. Beautiful.
It’s also a rather beautifully unique ingredient in the kitchen, and somewhat of an infrequently utilized subject of my cooking. Which is why I’d love your help.
I think I’ve featured radishes just once my blog, in this Brown Bread with Radishes recipe. Twice if you count them in this Asparagus Feta Wrap, but here radishes really weren’t the main star.
Both are recipes I’ve repeated on several occasions, but this year, I’m looking for new ideas. I’d love to hear how you use radishes. What are you favorite ways to eat them? Raw? Cooked? Sliced, diced, buttered, braised, pickled? You tell me.
Share with me your standby radish recipes. I’d love to hear them. And make them too!