Fruits and Vegetables

Broccoli Risotto

Risotto is kind of a go-to Friday night dinner for Matt and me. We always seem to have risotto rice, parmesan, and some kind of vegetable on hand. It’s the perfect cheap date-night dinner. Broccoli risotto was on the menu last Friday night. The result was like an adult version of cheesy broccoli and rice. [read more →]

Smashed White Bean and Avocado Sandwich

It’s a little embarrassing how many recipes I pin on Pinterest and how few of those I actually make. I’m trying to change that. I’ve been in sort of a cooking rut this month, so I finally turned to my Pinterest boards for some inspiration last week. I was looking for some easy and cheap [read more →]

Sauteed Kale with Apples, Onion, and Bacon

Is it too early to start thinking about Thanksgiving sides? I think not…even though it is sweltering out right now. I might be in the minority on this, but I can’t wait for real fall weather. Craving fall flavors, I pulled out a recipe for Wilted Kale with Bacon and Vinegar from Cooking Light. Before [read more →]

Smoky Chickpeas with Spinach and a Fried Egg

I’m trying to finally get in a routine now that we’re settled in our new apartment and both starting classes. For me, that means stocking up the fridge and making a meal plan. Our meal plans are honestly never really set in stone, but we try to plan for at least a few things we [read more →]

Cold Zucchini Soup + Our NYC Apartment (!)

I’m back! Moving always takes way more time and energy than I expect. We’re finally (mostly) settled into our new apartment and loving it so far. Our kitchen is small, obviously, but the natural light is a dream. And we have a gas stove! We definitely had to get pretty creative with storage, hanging as [read more →]

Our meals have been a little random lately. Instead of planning what will go with what, we often cook a bunch of simple sides and eat them all together. We’ve been making these crispy flattened potatoes at least once a week with all of the potatoes we’ve gotten from our farm share. The idea comes [read more →]

Summer Squash Carpaccio Salad

I hesitated to even post about this salad because it’s so simple. But it’s also incredibly hot out, so who really feels like cooking anyways? I actually made this last week when we got one teeny tiny summer squash in our CSA box. Knowing it would cook down to almost nothing, I sliced the raw [read more →]

Fava Bean and Ricotta Crostini

Matt and I found out today that we got student housing in NYC for the upcoming year! We’ll be in “family housing” (not dorms, don’t worry) in what they call a 2-room studio. I’m sure space will be tight, but that’s actually not too bad by New York City standards! We’re mostly happy that we [read more →]

I am absolutely loving our CSA so far. It’s been fun learning how to cook new-to-me veggies, and I love the surprise of it all. The only thing I haven’t been quite as excited about is the amount of lettuce we often get. It might sound kind of weird, but Matt and I hardly ever [read more →]

I think grain salads make a pretty ideal packed lunch. When I was working in an office, I would try to avoid bringing anything for lunch I had to reheat because the office microwaves were disgusting (and I’m sure many office microwaves are the same). Now that I’m in school, I don’t even have access [read more →]

I got too busy with school this week to even write about what we got in our CSA, and that’s a shame because we got some great stuff. Fresh peas, broccoli, beets, swiss chard, kohlrabi, fennel, summer squash, garlic scapes, dill, and, thankfully, not too much lettuce. Somehow, we made it through almost all of [read more →]

Ever since we visited San Street, an Asian street food truck in Ann Arbor, MI, Matt and I have been wanting to recreate their spicy tofu buns. It was an actually very simple combination of fried tofu, scallions, and cucumber. The key was the sauce on the tofu, which was a Korean fermented chili paste [read more →]

Easy Stir-Fried Bok Choy

I had so many blog posts planned around our CSA veggies, but we’ve been getting so many that it’s hard to keep up! We got this bok choy in last week’s CSA and turned it into a simple stir fry. I used a method from Steamy Kitchen that involved adding a bit of garlic and [read more →]

I get giddy whenever I pick up our weekly CSA box. I’m sure the excitement will wear off after awhile (maybe). This week we got huge bags of braising mix and mesclun, along with red Russian kale, scallions, bok choy, head lettuce, fennel, cilantro and green garlic. Tonight’s CSA-inspired meal featured the scallions. Matt and [read more →]

In a way, signing up for a CSA has simplified our dinner planning for the week. I’m making an effort to resist the urge to still buy a bunch of ingredients to cook with our CSA veggies. Instead, we’re trying to rely more on pantry items to go with our vegetables to make cheap, delicious, [read more →]

Matt and I signed up or our very first CSA (Community Supported Agriculture) this summer. It’s sort of a win-win because you’re supporting a farm, and you also get tons of delicious, organic vegetables to look forward to each week. And I love the surprise! We had been wanting to sign up for one for [read more →]

For me, it doesn’t get much better than a sweet potato hash for breakfast. I’ve been trying to make it something that’s quick and easy to throw together when I wake up because if something seems too complicated to make when I first roll out of bed, I just won’t do it. I’ll just make [read more →]

It might seem like I eat such a variety of foods because of what I show here, but much of the time I’m not blogging, I’m eating pasta and red sauce. Its one of the few meals I literally never get bored with, which is great because I can make a big batch of tomato [read more →]

Matcha, Mango, and Ginger Smoothie

The February issue of Bon Appetit this year featured several recipes using matcha. Matcha is essentially green tea powder, but it’s supposedly even healthier than brewed green tea because you consume the entire green tea leaf. I spotted it at my local Japanese market recently and didn’t think twice before putting it in my basket. [read more →]

When Matt was in his post-bacc program last year, he would always make sure he was prepared enough for his exams to be able to relax the night before. This usually meant making a nice (and often elaborate) meal, and that was always perfectly alright with me. I only hope I can be so disciplined [read more →]

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