Recipes, Salads, Salads & Sides

Honey Roasted Rhubarb Salad

Honey Roasted Rhubarb Salad (4)

After being blessed with such an early harvest last year, everything feels late. It’s like spring will never come. Of course, there’s greens (there’s always greens), but I wanted real spring. Asparagus, garlic scapes, strawberries. I religiously follow GrowNYC’s twitter feeds. It’s honestly the best way to see what’s at the markets right now. When I noticed rhubarb had hit the markets I was beyond excited. That is until I remembered I had designated Mother’s Day dessert duty to my sister-in-law. What else could I possibly do with rhubarb besides stick it in a pie, crisp or spoon a sauce of it over a panna cotta?

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Main Dishes, Recipes, Vegetarian

Meatless Monday: Hearty Quinoa with Greens & Goat Cheese

I’m sure by now you’ve heard of Quinoa and its magical powders–the newest super food. This whole grain is a seed derived from a plant closely related to spinach. It provides an excellent source of protein, fiber and calcium. And best of all? It’s tasty! I love the little bit of crunchiness, the texture really adds dimension to any dish.

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Recipes, Salads, Salads & Sides

Saturday Night Dinner – Get Your Greens On

Unless it’s wintery and cold, I prefer serving salads. You don’t really need to worry about temperatures when serving. And unless you’re doing a grilled salad, they never get cold. Best of all, I could collect a majority of the ingredients during the days leading up to the party and just assemble everything in less than 5 minutes before serving. The theme of the party was summer meets fall. I was excited to find apples and squash peaking their way into the markets but still saw an abundance of greens, heirloom tomatoes and peaches. The dinner moved with the season change, highlighting the corn, peaches and tomatoes in the appetizers then getting heavy into apples and root veggies by the end of the meal.

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Main Dishes, Recipes, Vegetarian

Simple Sandwich Idea

Grilled veggie sandwiches are a staple in our home. Generally I’ll grill a bit of what’s in season (squash, peppers, eggplant, mushrooms…you get the idea…), put it on a baguette, add some oil, balsamic vinegar and fresh mozzarella, and voila–Instant sandwich goodness! This week, in celebration of Eat Drink Local Week, I mixed it up a little bit. One of the featured ingredients for this week is goat, in any form. I prefer my goat in cheese form so decided to try a little goat cheese in lieu of mozzarella.

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