Mmmmmm….. Ma Po Tofu at Talde.
March 29, 2013
Mmmmmm….. Ma Po Tofu at Talde.
Spring Asparagus and Broccolini Farro & Kale Pesto
Farro is one of those whole grains that speaks volumes about comfort to me. It’s nutty and toothsome and just the thing to serve as a great base for any season’s fresh veggies. This dish takes all the best spring has to offer and ties it into perineal favorites like broccolini and lemon.
Spring Asparagus and Broccolini Farro with Kale Pesto
1/2 c. farro
1 c. vegetable broth
1 bunch broccolini
1 bunch asparagus
3/4 bulb fennel
1 Tbsp. olive oil
2 cloves garlic
1/2 c. water
1 Tbsp. garlic infused olive oil
1/2 c. kale pesto
Juice of 1/2 a lemon
Big pinch red pepper flakes
Salt & pepper to taste
Bring the farro and stock up to a boil in a medium pot. Cover, and simmer 10 minutes. Turn the heat off and let sit with the lid on an additional 5 minutes.
On to the veg. Chop the broccolini and asparagus into bite-sized pieces. Slice the fennel thinly. Chop the garlic. Add all to a large pan with 1 Tbsp. olive oil and sautee 5 minutes, stirring occasionally to avoid burning. Add the 1/2 c. water and continue sauteeing until water cooks out and everything gets nicely browned.
Tip the veggies out into a large bowl. Add the farro, garlic-infused olive oil, kale pesto, lemon juice and red pepper flakes. Taste for seasoning. Salt and pepper to taste.
Serves 2 for dinner + 1 for lunch.
March 28, 2013
It will be time for you soon, my pretty.
March 27, 2013
Office art.
March 26, 2013
Rocking out while home-jogging. Also: great card idea.
March 25, 2013
?!?’#%!@&!!!!!
WTF, Spring? Seriously, W . T. F?
What kind of weather is ‘blizzard’?! Go home nature, you’re drunk.
In other news, I’m never leaving this Snuggie.
March 24, 2013
Subway art
March 23, 2013
Look! Spring! There it is! (despite what the mercury thinks)
Chickpea, Fennel, Apple & Tuna Salad with Coriander-Carrot Vinaigrette
This light and refreshing lunch incorporates some of the gorgeous Coriander-Carrot Vinaigrette from Gluten Free Girl and the Chef I made last week to accompany Quinoa with Southern Greens & Eggs, blending those sweet and bright flavors with the crisp bite of fennel and apple and the soft pliancy of toasted chickpeas.
A satisfying lunch that won’t leave you feeling bogged down and bloated.
Gluten-free. Easily modified to become vegetarian or vegan by omitting the tuna.
Chickpea, Fennel, Apple & Tuna Salad with Coriander-Carrot Vinaigrette
The recipe for Coriander-Carrot Vinaigrette can be found here.
1 can chickpeas, drained
1 pouch water-packed tuna
3 Tbsp. beet horseradish
1/4 Granny Smith apple, diced
1/4 bulb fennel, shaved
2 tsp. sriracha
2 tsp. lime juice
1 tomato, chopped
3 Tbsp. carrot-coriander vinaigrette
Citrus salt to taste
Drain and rinse your chickpeas. Add to a dry pan over medium heat and toast until beginning to brown. Add to a large bowl when done.
While the chickpeas are working, chop the tomato, shave the fennel, and dice the apple. Add to the bowl when done.
Add the rest of the ingredients and toss to coat. Taste for seasoning and add lime juice and/or citrus salt as needed.
Serves 2 for lunch.
March 22, 2013
This stop was seemingly much more interesting looking in the past.
Gastography 