Shaved Asparagus, Beet, Blood Orange and Olive Salad with Seared Scallops and Avocado

This was a total mash-up based on what was in my refrigerator and what I was craving. I cooked the scallops for almost no time in some ghee, dressed the asparagus (and arugula) with shallots, blood orange, lemon juice, and chopped olives, and roasted the beets until tender.

Couscous with Asparagus, Arugula, Herbs and a Fried Egg

I dressed the veggies with red wine vinegar, finely chopped shallots, and lots of black pepper, and added in some mint and parsley. I also shaved a little Parmesan on top at the end (post photo), which was delish.

Asparagus, Arugula, and Goat Cheese on Millet Toast

It's spring! I dressed the asparagus and arugula with some shallots, red wine vinegar, olive oil, salt and pepper.

Roasted Carrot and Black Sesame "Hummus"

Recipe here. I didn't have any regular tahini so I used black sesame tahini*, which is why this is green instead of a lovely orange color. I also omitted the milk (since when do you put milk in hummus?), but it tasted delicious with the whole wheat pita chips I made (cut pita into pieces, drizzle with olive oil, sprinkle with salt and pepper, and bake for about 10 minutes), and I've been snacking on it all week.


PS: these people also make the best cashew butter ever known to mankind. Seriously addictive.

Tofu Bake

This recipe is from the amazing Amy Chaplin at Coconut & Quinoa, and involves layers seasoned tofu, millet and beets, and leeks and mushrooms. I don't like mushrooms so I subbed in artichoke hearts, and it was delicious! The tofu layer didn't come out the way it should have- the recipe calls for firm tofu but I think I should have gone with a softer one to get the creamy effect I was looking for- but it still tasted great!.

Fettucine with Purple Sprouting Broccoli, Anchovy, Garlic, Chili, and Breadcrumbs

This weekend ended up being a lot more taxing than I expected, so I decided to postpone my cleanse for another, sunnier week. In the meantime, I've been enjoying solid, cooked food, and this simple dish really hit the spot tonight when another friend who's been under the weather stopped by.

Roasted Rhubarb over Yogurt

I roasted the rhubarb with lemon zest and juice, finely minced ginger, and brown sugar. Best breakfast ever!

Farro Pasta with Baby Broccoli, Anchovy, Garlic, Capers and Hot Chillies

Beet and Goat Cheese Bruschetta and Salad with Asparagus, Fennel, Arugula and Toasted Almonds

My favorite salad dressing these days is a little Dijon mustard, lemon juice, salt and pepper, and some finely chopped shallot. Super healthy and super yummy! The beets were dressed in red wine vinegar, capers, sliced spring onion, and chervil.

Lentil and Veggie Tacos

I love that you can put anything in a tortilla and call it a taco. In this case, I used leftover lentil salad (lentils, shallot, garlic, herbs, red wine vinegar) that I heated up, leftover veggies (peas, asparagus, spinach and spring onion), and a little goat cheese. Yum!

Spring Veggies Over Polenta

Chickpeas and Asparagus with an Egg

Shaved Fennel, Asparagus, and Arugula Salad

I had this with a sliced, hard-boiled egg on top... yum!

Kale, Yellow Beet and Barley Salad with Red Onion and Feta Cheese

Adapted from this recipe. This was even better the next day.

Egg in the Middle

I know most people call this Toad in the Hole, but my mom always called it Egg in the Middle. Instead of making soldiers out of the cut out bread, I tore it into breadcrumbs that I toasted with a little garlic and lemon zest. Yum!

Asparagus and Goat Cheese Bruschetta, Beet Salad

Bruschetta is the perfect vehicle for almost any salad. Inspired by this recipe, I dressed the shaved asparagus with some finely sliced shallots, lemon juice, salt and pepper. Beet salad recipe here.

Chilled Asparagus with Crab, Lemon Yogurt Sauce, and Breadcrumbs

For the lemon sauce: grind garlic into a paste using a mortar and pestle. Season with salt and pepper and add lemon juice to achieve the desired consistency. Finish with freshly grated lemon zest.

Beet Bruschetta

Stuck in Chicago during "Snowpocalypse 2011," my friend Piper and I have been working with what food she has in her pantry... by which I mean, the most amazing assortment of ingredients! Inspired by a meal we had at Lula before the blizzard, I used the beets from her last CSA box to make my favorite salad, and served it atop her incredible homemade sourdough with her homemade farmers' cheese. Yum!

Roasted Beets with Olives, Capers, and Oranges; Smashed Chickpeas and Toast

Mashed Sunchokes and Millet with Cranberry and Purple Shelling Beans, Caramelized Onion, and Arugula and Persimmon Salad

Inspired by this post. I am not a big cauliflower fan, and I had some sunchokes in the fridge so I decided to use them instead. I think it came out great, and it was delicious with the sweet, caramelized onions and fresh shelling beans.