Decadent yet healthy loaded sweet potatoes topped with tangelos, avocado, and haloumi, and drizzled with a tangy ginger-citrus vinaigrette. This post is sponsored by Knowledge Universe. Jump to recipe. [Read more…]
wild rice salad with dandelion greens
I once saw spring as a season to be suffered through. Sure, I was happy to have something new to eat after all the heavy foods of winter, but the torture of waiting for summer’s cherries and tomatoes was just too much. Last year, though, something changed – the arrival of spring foods started to feel like an event in and of itself. It seems so appropriate that a season dedicated to new life, growth, and planting should produce so much in the way of earthy, grassy flavors. After all the rich stews and chewy brassicas, I’m in love with bitter greens and bracing flavors. [Read more…]
mango guacamole + weekend links
This weekend, we’re celebrating Brian’s birthday. We’ve grilled, eaten out, seen some bands, and even watched a movie. In sum, it’s awesome. The weather has turned rainy, but it just makes it even more cozy indoors. Guacamole weather it isn’t but even on a rainy day, a couple of beers in cans and a bowl of this stuff will hit the spot. Made with mangos, it walks the line between sweet and salty beautifully with plenty of spice to boot. Get our recipe over on Babble. [Read more…]
toasted millet and cauliflower fritters with mustard greens
Yesterday we had our third March snowstorm. What was predicted to be a dusting, changed to an all day, several inches type of affair. And somehow, blessedly, school was not cancelled. With the house to myself, I spent the morning watching the snow fall and cooking up some spring comfort food (even if the weather begged to differ). [Read more…]
negroni + weekend links
Yesterday I took a long walk on the trail that leads to Monticello. I wanted to take one last hike before the season is gone for good. I may be alone in feeling this way, but I’ve loved this cold, snowy winter.
Of course spring has its charms, too. Brian and I had our first proper cookout of the year last night. It’s been a long week and we didn’t have it in us to make a proper cocktail and so opted for slugs of rye instead. But I’m looking forward to all the spring and summer drinks we have ahead of us, like these negroni, a perfect combination of bitter, sweet, and boozy. Besides a little garden planning, my only warm weather plans are to make the negroni my cocktail of choice. If that sounds like a solid idea to you, head over to Cosmopolitan for our recipe. [Read more…]