Artichokes are a nostalgic food for me. I remember eating lots of them as a kid in the early spring when artichoke season rolled around. I loved working my way towards the center, scrapping the fleshy part of each leaf between my teeth. The best part comes last – once you have worked your way down to the heart. It’s food you have to work for, but you are rewarded for your efforts.
It’s asparagus season! At least in the greater NYC area it comes in the springtime. It is one of the first local vegetables to show itself and is a signal that abundant produce is not too far behind. In keeping with the spring time season, roasting asparagus with lemon is a light and fresh preparation. This recipe for Roasted Asparagus with Lemon is easy, fast, and low maintenance.
Kale is pretty much the holy grail for health food eaters. But for you skeptics out there that don’t believe it can actually taste good, this recipe is for you. I won’t list of all of the nutritional benefits of kale here, but it really is one of the most nutrient packed foods out there. Just remember that when you fight over the last helpings of this dish.
Asparagus season is in full swing here in the NYC region. I have been buying it and cooking it like crazy. I made this recipe for Baked Asparagus a few nights ago and it was a big success! Chris and I ate the whole batch and I bought more today to make it again. It only requires a few ingredients and it’s pretty low maintenance once you assemble everything in the baking dish.
Chris and I both love mashed potatoes. We’ll eat them along side a green salad for dinner or with grilled fish or sausages. We even put leftovers inside grilled paninis with roasted chicken, mustard and tomatoes. This recipe for Cauliflower and Potato Mash with Parmesan is so delicious you will want plenty of leftovers.
I used to always sautee kale with butter and olive oil – always. But, recently I learned how to prepare it raw, and since then I’ve been discovering a whole new world of delicious kale based salads.
It is April in NYC, and beautiful artichokes flown in from California are starting to appear in grocery stores. I grew up eating artichokes, but it wasn’t until recently that I started preparing them myself. Artichokes are one of my favorite foods, but they are an intimidating vegetable to take on for the first time. The good news is that they are easier to prep than you’d think – you just have to be mindful of the sharp point on the tip of each leaf. If you are new to artichokes, basic steamed artichokes may be an easier first time approach.
While supplies last! The strawberry growing season is so short in the greater NYC area. They arrive in late May and are usually gone by mid June. We stuff ourselves full of them while we can. They are delicious on their own, but my mom shared this recipe with me for Strawberries with Balsamic Brown Sugar Glaze, and it doesn’t get any better. Chris and I eat strawberries this way on top of yogurt, ice cream, and with our fingers straight out of the bowl.
Swiss Chard is a powerful looking green. The leaves are huge and sturdy and the rainbow variety is particularly stunning. Whenever I pick chard up at the store, I think, I’m really giving my body something to work with here.
The inspiration for this Squash and Arugula Salad with Wheatberries and Harissa came from the fall 2012 menu of Le Pain Quotidien in NYC. Their dish used Israeli couscous, and I wanted to make a more nutritious version with wheatberries. Their chewy texture and pearl size is similar to Israeli couscous. I already know this will be a favorite of mine – the sweet squash, chewy wheatberries, peppery arugula, salty cheese, and spicy harissa – yum.