smashed pea avocado toast

So, word on the street is Avocado Toast is the new Kale Salad, or something like that. It's okay by me. I love a nice smooth avocado on some crunchy, crusty bread.

This recipe includes some nice Mexican flavors like cilantro and lime. I added a sprinkle of cayenne pepper on top for a little kick.

And here is a craft my son made up. He wrapped a piece of paper towel with orange tape and said it was a rock. Then he said the rock needed a dinosaur so I made a T-rex.

Another great way to use this avocado mixture is spread some on a toasted tortilla and place a fried egg on top.

Smashed Pea Avocado Toast
Adapted from Food52

Ingredients

• 1 cup green peas, fresh or thawed
• 1 large handful of cilantro
• 1 piece fresh ginger, peeled and chopped
• 1 lime juiced
• 2 avocados
• 1 clove garlic
• Salt and pepper and cayenne pepper or any other spice you like

Instructions

1. Combine all ingredients in a food processor. Pulse until mostly combined - or how you like.  I happen to like mine chunky.
2. Serve on toast of your choice. Sprinkle with cilantro leaves and spices.

vegan creamy pasta

For an easy peasy summertime dish try this out. And don't be afraid of the coconut milk. My husband hates coconut and he loved this dish.


Vegan Creamy Pasta
Serves 2-4

Ingredients

• Whole wheat pasta
• 1 small zuccini, finely grated
• 1/2 cup light coconut milk
• 2 tablespoons nutritional yeast
• 1 teaspoon salt - or more to taste
• 1/2 teaspoon garlic powder
• Juice of 1/2 lemon
• 1/4 cup capers
• Lettuce leaves for garnish

Instructions

• Boil pasta as instructions indicate. Place in a large bowl. Add all ingredients except lettuce and mix. Serve over lettuce leaves as a side dish or all by itself.

sauteed tomato and french bean melange with balsamic vinegar

Summer time is when all the crazy ingredients and odd juxtapositions fall away. All you have left is the simple goodness of fresh produce. Nothing more needed.

Here is a simple summer dish that puts a spin on your regular steamed veggies. 

Sauteed Tomato and French Bean Melange
Serves 4-6

Ingredients

• 2 tablespoons olive oil
• Grape tomatoes, halved
• French beans, cleaned and trimmed
• 1 clove garlic, minced
• Balsamic vinegar
• Salt and fresh ground pepper, to taste
• 5-8 basil leaves, sliced

Instructions

1.  Heat oil in a skillet. Add garlic and cook until fragrant. Stir in tomatoes and beans. Add vinegar, salt and pepper and cover. Cook until beans are tender and tomatoes have wilted, about 10 minutes.

kale frittata

One phrase to describe this past weekend is "Let It Go".

No, not the song from the academy award winning movie. Although my son, much to my amazement, joined all the other under-seven-year-olds and sang every word of this song. This after only seeing the film once. How does that happen? Someone said it is in their genes.

But no, not the song, the concept. For the first time, since we have owned our little bungalow upstate, I was able to let my son leave my sight for hours on end without constantly worrying (and hovering) over him. What a revelation.

So this summer is shaping up to be a real vacation. One where I can bake baguettes, garden, and hopefully reteach myself the violin, in peace and quiet. Pure heaven.

Kale Frittata
Serves 4-6, adapted from Mark Bittman's How to Cook Everything Cookbook

Ingredients

• 2 tablespoons olive oil
• 2 cups fresh kale, chopped
• 7 eggs
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 1/2 teaspoon red pepper flakes
• Salt and ground pepper
• 1/4 cup Greek yogurt

Instructions

1. In a large skillet saute onion in olive oil until starts becoming translucent, 5 minutes. Add garlic, salt and red pepper flakes and cook until fragrant, 2 minutes. Add Kale and cover pan. Cook until kale is wilted.
2. Meanwhile, scramble eggs. Mix in yogurt, salt and pepper.
3. Pour into skillet and cook over medium-low flame until the eggs do not run when the pan is tilted.
4. Place in oven at 350 F and cook another 5 minutes to set the top.

kale salad, yes again

It just doesn't get old. Kale salad is the reset button to any diet. Feeling bloated, have a kale salad. Feeling greasy, have a kale salad. Feeling deprived, have a kale salad. It cures all ailments.


I can't wait to chomp down some of this now that my throat is feeling better.



Kale Salad With Honey Mustard Dressing
Serves 2-4

Salad Ingredients

• 3-4 Kale leave, de-stemmed and ripped into small pieces
• 4-5 yellow grape tomatoes, halved
• 1/4 orange bell pepper, sliced
• Handful yellow raisins

 Dressing Ingredients

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1 teaspoon mustard

Instructions

1. Combine all salad ingredients in a medium sized bowl.
2. Combine all dressing ingredients in a small bowl.
3. Add dressing to salad and toss.

spicy dal

After two weeks of having a sore throat, my husband has cast it onto me. I am sure he is well rid of the affliction, but now I suffer.

Because of my current throat situation, my eating options are greatly limited. Tea, yes. But how much tea can you drink?

Luckily I saw this dal recipe at Joanne's blog. Nicely spicy with all the good things that cure what ails you. I had to make it. But I didn't want to go out and buy all the many ingredients that she put in it, ingredients that I would be hard pressed to use up. And besides I didn't want to go out for anything at all. So I made this dish with what I had in my kitchen. This is what 'adapted' really means: too lazy to go out and get all the right ingredients.

It came out super spicy. Use the cayenne with caution.

Spicy Dal

Serves 4-8, adapted from Joanne @ Eats Well With Others

Ingredients

• 1 cup dried grey lentils
• 1 14 oz can black beans
• water, to  cook beans
• 2 tbsp olive oil
• 1 large onions, chopped
• 6 large cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 teaspoon cinnamon powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon curry powder
• 1 teaspoon sweet paprika
• 1 teaspoon ground black pepper
• 1 teaspoon coarse kosher salt
• 14 oz canned diced tomatoes

Instructions

1. Rinse black beans and lentils. In a large pot, combine the beans. Cover with water by 1 inch. Add a big pinch of salt and bring to a boil. Cover and lower the heat to a simmer, cooking for 1 hour or until tender.
2. Meanwhile, heat the olive oil in a large skillet. Cook the onions over medium-low heat for 15 minutes, or until starting to caramelize, stirring frequently.
3. Stir in the garlic and ginger, and cook for 1 minute, or until fragrant.
4. Add the cinnamon, cayenne pepper, coriander, cumin, chili powder, curry powder, paprika, black pepper, and salt to the skillet. Cook, stirring constantly, for 30 seconds.
5. Pour the tomatoes into the pot wit the beans. Bring to a boil and then simmer until thickened, about 15 minutes. Season to taste with salt and black pepper. 

curry-cumin roasted cauliflower soup

Now that my son has become more manageable in public places, better focus and control of himself, we are exploring the museums of NYC. This has inspired me to get more involved in art education.

This inspired me to read Drawing on the Right Side of the Brain, by Betty Edwards. Originally published in 1979, this book has been around for my entire artistic career, but I never took a look at it. Maybe because I could always draw.

So, I began reading it this week, with the intention of learning how to teach others to draw. Edwards describes what it is like to draw and she is so spot on! Putting into words feelings that are mostly non-verbal.


I am super excited to start implementing these ideas in a classroom setting - or barring that, with my son.


In the meanwhile, I am slurping this delicious soup... until it is really warm outside, right? Try it you'll like it.

Curry-Cumin Roasted Cauliflower Soup
Serves 4-6, adapted from Joy the Baker

Ingredients

• 1 large head cauliflower (1 1/2 to 2 pounds), halved, cored, and cut into 1 1/2-inch florets
• 1 heaping teaspoon cumin seeds
• 1 heaping teaspoon curry powder
• 1 heaping teaspoon cumin powder
• 4 tablespoons olive oil, divided
• salt and crushed red pepper flakes
• 1 small onion, diced (about 1 cup)
• 1 clove garlic, minced
•  4 cups chicken broth, vegetable broth, or water
• Fresh mint (optional)

Instructions

1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Spread cauliflower florets on a large rimmed baking sheet and sprinkle with cumin seeds and curry powder.  Drizzle with 3 tablespoons olive oil and toss to coat.  Season with a big pinch of salt and crushed red pepper flakes.  Place in the oven and roast until just tender, about 25 minutes.
2. In a large saucepan over medium heat, warm the last tablespoon of olive oil.  Add the onions and cook, stirring occasionally, until softened and browned, about 5 minutes.  Add the minced garlic and cook for 1 minute more.  Add the roasted cauliflower to the pot and broth (or water). Simmer over medium heat until liquid has reduced some and the cauliflower is very tender, about 15 minutes.  Add cumin powder.
3. Using an immersion blender, carefully puree 3/5 of the soup, leaving some cauliflower chunky. Garnish with mint.
4. Soup can be stored in an airtight container in the refrigerator for up to 5 days.

lemony mint and pea farrotto + kandinsky

Nothing says spring like mint and peas.

Add some lemon and you can't help but feel the weather warming up.

This dish basically screams Spring.

Are you listening Mother Nature? The dish said SPRING!!

If you want to see some springtime colors, head on over to my friend Anna's blog, Goose Grease Shop, for a look at my new Kandinsky: Squares with Concentric Circles art project.

Anna is the multi-talented owner of Goose Grease, the only fair trade, hand crafted wooden peg doll shop in the country. She offers a variety of artfully made crafts and keepsakes. Everything from DIY wooden doll painting kits to custom painted wedding cake toppers.

Lemony Mint and Pea Farrotto

Serves 2-4,  adapted from One for the Table


Ingredients

• 2 cups homemade or low-sodium chicken broth 
• 1 1/4 cups water 
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• Salt
• 1cup farro
• 1/2 cup dry white wine, like a Sauvignon Blanc
• 1cups English peas, shelled (about 12 ounces) or frozen petite peas
• 1ounces Parmigiano cheese, grated (1/2 cup)
• 1 1/2 tablespoons minced fresh mint 
• 1/2 teaspoon grated lemon zest 
• 1 tablespoons of fresh lemon juice
• Ground black pepper

Instructions

1. Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the low heat.
2. Heat the oil in a large saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes. Stir in the farro and cook about 3 minutes.
3. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.
4. Add 1 1/2 cups of the warm broth mixture and bring to a simmer. Cook, stirring occasionally, about every 3 minutes, until the liquid is absorbed, about 10-12 minutes. Continue to cook, stirring in roughly 1/2 cup of the broth every few minutes, until the rice is cooked through but is still somewhat firm in the center, about 9-10 minutes. Add the peas and another 1/2 cup broth. Continue to simmer and stir until the peas are just cooked and the farro is just tender to the tooth, another 3 to 4 min. Stir in another splash of broth if the risotto is too thick. 
5. Remove the pot from the heat and stir in the mint, lemon juice, lemon zest, and the Parmigiano. Season with salt and pepper to taste. 
6. Serve the risotto immediately with a sprinkling of Parmigiano and a wedge of lemon and sprig of mint.

brussels sprout slaw

Sorry for the initial brevity... Monday can be a you-know-what.

This past weekend we went to The Children's Museum of the Arts. I cannot believe I'd only just heard of this year, considering the fact that it has been around since the 80's!! How does that happen?

Any way, it was really cool. It is not so much a museum, in the way the Met or MoMa is, but rather a large professional artist studio where kids can engage in all kinds of art projects, ongoing throughout the day. We took advantage of all they had to offer and came home with a shopping bag full of projects, including a necklace, T-rex sculpture and various paintings.

Brussels Sprout Slaw
Serves 4-6, adapted from Cookie + Kate

Ingredients

Slaw

• 1 pound Brussels sprouts
• ⅓ cup toasted walnuts
• ⅓ cup raisins
• ⅓ cup feta cheese

Honey mustard dressing

• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 garlic clove, pressed or minced
• ¼ teaspoon sea salt

Instructions

1. Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the grating or slicing, pressing the sprouts against the blade with the provided plastic pusher.
2. Whisk together the olive oil, vinegar, honey, mustard and garlic until emulsified. In a medium serving bowl, toss the shredded sprouts with the almonds, raisins, cheese and dressing. Serve.

thyme braised brussels sprouts

It is funny how one day everything seems lovely and in the right place and then the next your whole world is turned upside down.

Maybe I am being melodramatic.

We just heard about our public school Kindergarten placements. It was largely what I expected. We got into none of the schools we applied for.

What I didn't expect is that all of my friends' children in my son's grade got their first choice schools. All of them. And they all picked the same school!

What are the odds?

So now I am miserable. Even though the school my son goes to is really quite good. It is taking all my power not to stress eat my way through cartons of ice cream, or anything else I can get my hands on.

So, here's something to fill your hands and your belly - before the ice cream onslaught occurs - hopefully leaving no room for the dreaded frozen desserts, cupcakes, or whole box of Oreos.

Thyme Braised Brussels Sprouts
Serves 2-4, from Eating Well

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 1 pound Brussels sprouts, trimmed
• 1 cup reduced-sodium chicken broth or “no-chicken” broth
• 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Instructions

1. Heat oil in a large skillet over medium-high heat. Add shallots and Brussels sprouts and cook, stirring often, until the shallots are starting to brown and the Brussels sprouts are browned in spots, 2 to 4 minutes. 
2. Stir in broth, thyme, salt and pepper; cover and reduce heat to medium-low. Cook until the Brussels sprouts are tender, 10 to 15 minutes.

grape tomato, kale pesto and goat cheese pizza

The sweet tomatoes blend nicely with this spin on a traditional pesto and the creamy goat cheese mounds. A perfect way to welcome spring.

Being called to jury duty was never so complicated. I thought I was smart postponing it until my son's Easter break, but then what if I am on a ury that lasts more than a week? Who will take him to school then?

Being allowed to postpone a second time didn't make things any easier. Between school, a planned visit form the in-laws and going up to our country house, never mind working in year end inventory at my job, it has become problematic.

And I generally like jury duty.

So, I will see how it pans out in June, when I am now scheduled to serve. At least I wont have to worry about ferrying my son around before I go.

Here is a way to lighten your dinner in expectation of warmer weather - it will be here eventually, right?

The pizza dough recipe has never failed me. Not once. It is the best thing around and after reading this article, about how pizza is so easy, no one should be buying it out, especially at Roberta's, where a 12 inch pie can set you back $17, plus tip and tax.

Grape Tomato, Kale Pesto and Goat Cheese Pizza
Makes one 10 inch thin crust pizza pie, dough recipe from Smitten Kitchen

Dough Ingredients

• 1 1/2 cups flour (can replace up to half of this with whole wheat flour)
• 1 teaspoon table salt
• 3/4 teaspoon active dry yeast
• 1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
• 1 tablespoon olive oil

Kale Pesto Ingredients

• 8 fresh kale leave, torn to small bits
• 2 garlic cloves, roughly chopped
• 1/4 cup chopped walnuts
• 1/4 - 1/2 cup olive oil
• Salt, to taste

Pesto Instructions

1. Combine all ingredients in a food processor until well blended. Taste frequently and add more of what is needed.

 Dough Instructions

1. Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Knead everything into a homogeneous ball, incorporating all bits in the bowl.
2. Knead it for just a minute or two, inside the bowl. Lightly oil the bowl, turn the dough over so all sides are coated, cover bowl in plastic wrap and an opaque towel and leave it undisturbed for an hour or two, until it has doubled in size.
3. Dump it on a lightly floured counter and gently press the air out of the dough with the palm of your hands, beginning in the center and working your way out to the edge. Fold the piece into an approximate ball shape, and let it sit under the same plastic wrap for 20 more minutes.
4. Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like. I like my pizza cheesy so I tend to go heavy on the cheese. This can make the dough more soggy, so be careful about putting too much stuff on top.
5. Bake it for about 10 minutes until it’s lightly blistered.

green bean fritters and homemade mayo

After making macarons a question is bound to come up.

What do I do with all those extra egg yolks?

I asked a friend and she said she always makes mayonnaise.

The image that came to my mind was that gloppy white substance that is the ubiquitous in American fridges and never found in ours.

But, when I decided to try out her recipe, what I got was a fabulously rich, creamy, flavorful sauce that perfectly complimented my green bean fritters. I imagine it would go well on any number of vegetable dishes, especially roasted asparagus.

So don't turn away out of hand. Check it out. It may the best thing you've had in a long time.

Green Bean Fritters
Makes 8-9 fritters, adapted from Nikki's Yum

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, finely diced
• 4-5 dried sage leaves, crushed
• 3 cups green beans, steamed and finely chopped
• 1/3 cup goat cheese, finely crumbled
• 2/3 cup bread crumbs (I used the leftovers from a cumin bread I made prior - it added a nice flavor to the fritters)
• 1/4 teaspoon cumin powder (optional)
• 2 eggs, beaten
• 1/2 tsp salt
• 1/4 tsp ground pepper

Instructions

1. Saute onion in oil until fragrant and slightly wilted.
2. Make sure all the water has been squeezed out of the green beans. I wrapped it in a cloth towel and squeezed out all the excess water.
3. Once onion is cooled a bit mix all ingredients in a bowl. Scoop out in ice cream scooper or similar spoon into a hot non stick pan or add oil to a regular pan and fry the fritters.
4. Cook for 5 minutes on each side. Until they are golden brown.

Homemade Mayo

Ingredients

• 3 egg yolks
• Olive oil
• Mustard, to taste

Instructions

1.  Whisk the egg yolk until creamy. Whisk in oil until the consistency you like. Add mustard to taste.

mint mango salad

While waiting for the doctor, and trying to read my book, my attention was diverted to the Rachel Ray Show that was playing on the waiting room TV. Ever watch Rachel Ray? This was my first time. I was impressed by how she whipped up that recipe in no time flat. It explained why she was interviewing people in a set that was basically a kitchen.

She made a Thai Chicken dish which she garnished with a cucumber mixture of salt, sugar and cucumbers. So simple and yet full of potential. I knew I was bound to repeat it. And repeat it I did. I made it that very night.

I added it to this mango salad. Delicious.

Mint Mango Salad
Serves 1-2

Ingredients

• 1 cucumber, peeled and sliced into match sticks
• Dash salt
• Dash fine granulated sugar
• 2 ripe mangoes, peeled and sliced
• 10-15 mint leaves, larger ones sliced
• Juice of 1/2 lime

Instructions

1. Toss cucumber slices with sugar and salt. Set aside.
2. Add the rest of the ingredients. Toss again and serve. 
3. Time adds flavor. Keep refrigerated over night.

indian chickpea soup

Today I toured the public school NESTm, located on Houston Street and Avenue D. It is a school that is only available to children who scored 97% or higher on the G&T test. My son did not, but I tagged along with some friends whose child did. It was an interesting experience.

Basically I was trying to see what makes this school so special. How does it compare to my son's current school? How can I make his current school comparable?

The students did not appear stressed or overly taxed. They have nice facilities including a cafeteria that overlooks the playground outside. The differences are mostly what they expect from the children. For example, buy the end of kindergarten they should be able to write five sentences, read at G level (whatever that is) and be able to sold word problems in math.

It made me feel better about our current situation. And about ways we can make a positive difference for our own school.

Serves 4-6, adapted from Good Food

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 teaspoon finely grated fresh root ginger
• 1 garlic clove, chopped
• 1 tablespoon garam masala*
• 4 cups vegetable stock or water
• 2 celery stalks, cut lengthways and chopped
• 490g chickpeas (250 grams dry chickpeas soaked in water over night)
• 150g green beans, chopped
• Salt and freshly ground black pepper to taste

*Garam Masala is a mixture of spices which can include the following: turmeric cinnamon, clove, cumin seeds or ground, black peppercorn, cardamom in pods or ground, nutmeg, ground ginger, coriander seeds or ground. Look in your spice rack and choose what you have. I just tossed in a bit of each spice I had on hand - it didn't equal a tablespoon but that doesn't really matter.

Instructions

1. Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 minutes, then add the garam masala, give it 1 minute more, then add the stock or water and celery. 
2. Simmer for 10 minutes, then add the chickpeas and simmer for 30 minutes, or until chickpeas are tender.
3. Use a stick blender to blender the soup a little, while leaving most of the chickpeas intact. Stir in the green beans and simmer for 3 minutes. 

garlicky tomato and broccoli soup

Who said that homemade soup once a week keeps away the flu?

Oh yeah, it was me!!

Well, I forgot my own advice and stopped making soups. Just stopped. Maybe it was a way to will the warmer weather. Needless to say, it didn't work. And I came down with a bad case of the aches and sniffles and nausea.

So I am back to making soups. And I will continue making them until the temperature hits a steady above 50 degrees five days straight.

I am not generally a lover of tomato soup. I really need to be in the mood for it. But I am always in the mood for a black bean soup. This one masquerades as a tomato but deep down it is really a black bean. And it is super easy to put together. Can't beat that on a sub-freezing day like this one.

Did I mention that our car is in the shop, making it difficult to get my son to and from school. Who knew how much we relied on that car! So, this may have contributed to my illness. Walking 2 miles in 24, feels like 14, degree weather would do anyone in.

So, have some soup!

Garlicky Tomato and Broccoli Soup
Makes 4-6 servings.

Ingredients

• 1 tablespoon olive oil
• 1 head garlic, peeled and coarsely chopped
• 2 cans (28 ounces) diced tomatoes, with liquid
• 1 can (15 ounces) black beans, drained (or dried/cooked equivalent)
• 2 handfuls broccoli florets, frozen or fresh
• 8-10 fresh basil leaves (or more if you like)
• 2 15-ounce cans water
• Salt and freshly ground pepper, to taste

Instructions

1. Saute garlic in oil until fragrant. Do not burn!
2. Place all ingredients in a large soup pot or Dutch oven. Boil until broccoli is soft. Puree with an immersion blender or transfer to an upright blender.
3. Enjoy with chips, if you have them.

sweet potato straws

I won't say these were easy.

They appear deceptively so from afar.

That is, until you start slicing them in your mandolin and realize that pushing a raw sweet potato through all those grooves and edges just doesn't happen without some sweat and strain.

Which is too bad. I would have made all three potatoes waiting on the shelve instead of just the one, but I had to give up. My fingers were too sore.

Despite the amount of time it took to cut the potato, we ate them in seconds flat. Wistfully searching the bottom of the bowl for any crumbs remaining.Totally worth it.

Sweet Potato Straws
Makes one small bowl, from Edible Perspective

Ingredients

• One tablespoon olive oil
• One sweet potato
• Salt and freshly ground pepper, to taste

Instructions

1. Wash potato. Run it through a mandolin with the 1/8 inch tooth attachment. This is not easy, as I mentioned above. Persevere. You'll be happy you did.
2. Mix ingredients in a bowl. 
3. Lay ingredients out evenly on a baking sheet. Cook at 325F for 15 minutes. Then toss and cook for 12 minutes. Then toss and cook in 3 minute increments until completely dried out but not brown.

broccoli feta patties {recipe redux}

Here is a belated St Patties Day treat. Something super healthy and naturally green - no food dyeing going on around here. This is the real deal. The really green deal. Just look at all that chlorophyll!

What I especially love about this recipe is that it is almost entirely broccoli. What better way to celebrate the Saint who expelled the snakes from Ireland?

Broccoli Feta Patties
Makes 8-9 patties, adapted from Nikki's Yum

Ingredients 

• 2 tablespoons olive oil
• 1/4 onion, finely diced
• 8 fresh sage leaves, minced
• 3 cups broccoli , steamed and finely chopped
• 1/3 cup feta cheese, finely crumbled
• 2/3 cup bread crumbs
• 2 eggs, beaten
• 1/2 tsp salt
• 1/4 tsp ground pepper

Instructions

1. Saute onion and sage in oil until fragrant and slightly wilted.
2. Make sure all the water has been squeezed out of the broccoli. 
3. Once onion and sage are cooled a bit mix all ingredients in a bowl. Scoop out in ice cream scooper or similar spoon into a hot non stick pan. I used a cast iron one.
4. Cook on LOW HEAT for 5 minutes on each side. Until they are golden brown.

An InLinkz Link-up

spinach mushroom and miso soup

Discovering miso has been a wonderful revelation for me. Now, all I need is some water and a vegetable and I have a wonderfully complex tasting soup.

This soup is a little more involved than that, but knowing I could make a soup at a moment's notice with my miso at the ready puts my heart at peace.

Spinach Mushroom and Miso Soup
Serves 2-6

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, finely chopped
• 1 knob ginger, sliced and peeled
• 2 cloves garlic, minced
• 2 boxes fresh mushrooms (any kind will do - I used shitaki and baby portabello)
• 1 bunch fresh spinach
• 2-3 tablespoons miso
• 4 cups water
• Salt and pepper to taste

Instructions

1. In a saucepan sSaute onion, garlic and ginger in oil over medium heat, until fragrant and onions become translucent. Add mushrooms and cook until water releases and become wilted.
2. Add water and bring to boil. Add spinach and cook only until wilted, but still bright green. Eat immediately. Nothing like a nice hot bowl of soup.

roasted potatoes a la my husband

My husband is getting creative. He normally makes a roasted chicken and rice once a week. It is his go-to meal: easy, satisfying and something our little man will eat. Then I make the vegetable when I get home.

Lately, we've gotten bored with the same old chicken and rice every week. My husband decided to try out a new way to make potatoes and it was so good! Kind of like scalloped potatoes, all creamy and herb infused.

Roasted Potatoes

Ingredients

• 1 cup chicken or vegetable broth
•  1/2 onion, chopped finely
• 1 small bag of small potatoes, cut in half
• 1 tablespoon dried thyme
• 1/4 cup cream
• Salt and pepper to taste

Instructions

1. Heat oven to 300F. Place all ingredients in  a ovenproof pan. Roast for 45 minutes.

avocado & lox & capers

Good morning.

This weekend was super exciting. A friend had her second baby and I was able to visit her 8 hours after he arrived. It reminded me of when I had my own son: being in the hospital with this new creature, so strange and new. Learning how to exist with a little, helpless animal, learning the personality of this addition to the family. Made me nostalgic.

Here is a simple treat - have it for breakfast, have it for lunch, eat it whenever you like.
Avocado & Lox & Capers
Serves 1

Ingredients

• 1 bagel
• 1 avocado
• some lox (as much or as little as you like
• some capers

Assemble. Enjoy.