I have a confession to make – I am not only a terrible gardener, but I’m also a terrible herb gardener. They’re so easy to grow, but they’re oh so hard to remember to water. Lucky for me, my mom recently came to visit and planted tons of new herbs, including my favorites – basil and mint… just in time to include in this salad. What would spring be without an herby grain salad, right?
This one is packed with chewy farro, peppery watercress and dried tart cherries, which add a necessary pop of sweetness to balance it all out.
I’ve talked about the benefit of tart cherries here, here, and here. We love them mostly because they taste good but they have some real superfood qualities as well – they’re a natural anti-inflammatory and also a good source of melatonin.
Feel free to switch up this salad with whatever herbs you might have growing – and if you’re gluten free just switch out the farro for quinoa… meanwhile, I’m going to go water my new herbs while I’m thinking about it…
Do you have Easter brunch or Easter dinner? My family always has a formal Easter ham dinner, but around here brunch seems to be more popular.
Not that it matters for us this year – Jack and I will doing what we’ve done for every holiday this year so far – testing and shooting cookbook recipes. Yep, that’s right – this book project started with Thanksgiving tacos and now Easter weekend will be a smorgasbord of random bits and bobs, tons of dirty dishes, and some really funky combinations of leftovers. There definitely won’t be ham, but there might be a few eggs.
If your family is a brunch-y one, here’s a simple frittata idea. If you don’t have mini skillets, you can make these in a muffin tin or you could make this in one big skillet and scale up the recipe to serve a crowd. Add in whatever vegetables you like – although I really love spinach in frittatas, especially now while it’s in season. Sometimes I add cheese, but this time I used sun dried tomatoes for that salty bite.
I hope you all have a happy holiday weekend!
Soup season might be coming to a close, but before it does – you must try this one. It’s hard for me to pick favorites, but this is definitely one of my favorite soups I’ve made on this here blog thus far. I don’t care what temperature it might be outside, I could eat a bowl of this creamy, smoky corn chowder anytime.
As always, this is creamy without using heavy cream. The trick is to use fresh sweet corn. After you slice off the kernels, use the back of your knife to scrape the juices off the cob. I realize most of you don’t think of spring as the time for fresh corn – but it turns out that it’s actually peak season for Sunshine Sweet Corn. You don’t have to look hard to find it – it’s the kind that’s at your grocery store right now. I like to buy it in the husks because it’s the most fresh.
In addition to the corn, this soup has chopped yukon gold potato, diced red pepper and a can of light coconut milk (although the end result doesn’t have a coconut taste). It’s seasoned with celery salt and smoked paprika for a rich smoky flavor. I blended half the soup, and mixed the blended portion back into the chunky half for the perfect hearty texture. Since corn cooks so quickly, this one is pretty fast and easy to make.
But wait there’s more – you could win a $500 grocery giveaway courtesy of Florida Sunshine Sweet Corn. Click here to enter!
Happy Sunday – thanks for all of your sweet comments the other day about our book announcement!
I’ve been hitting the farmers markets pretty hard lately working on spring recipes – something that always grabs my attention while I’m there is chard. Here are a few of my favorite swiss chard recipes, and also a few from around the web that look SO delicious… a few of these are definitely easter brunch worthy:
Swiss Chard Penne Pasta Bake
Rainbow Chard & Wheatberries
Pickled Chard Stems
Pickled Chard Quinoa Bowls
Rainbow Chard Soup, from Kitchen Konfidence
Garlicky Swiss Chard and Chickpeas, from Foodiecrush
Swiss Chard and Spicy Peanut Sauce Spring Rolls, from Naturally Ella
Rustic Vegetable Chickpea Soup, from Foodess
French Chard Tart, from Gourmande in the Kitchen
Shakshuka with Swiss Chard, from Food & Wine
Mini Polenta Pizzas, from A House in the Hills
Sautéed Swiss Chard with Shiitake Mushrooms, from Simply Recipes
Swiss Chard with Currants and Pine Nuts, from NY Times
For years, I had a very routine “breakfast” that I would pick up on my way to work: a double tall soy latte at 110 degrees. (I know, I was one of those coffee-orderers). These days, I’ve swapped my beverage breakfast for a real one, my expensive coffee for tea, and my soy milk for almond milk.
Although I now work from home, I still love to get a quick start in the morning. Which is why I’m so excited about this recipe – this latte is SO simple and is made up of ingredients from my spice drawer which makes me wonder how I ever got into the $5-a-day coffee habit to begin with.
If you’ve read this blog for long, you know that Almond Breeze is my go-to almond milk. (We’ve been drinking it for years, long before we were taking pictures of it). This year we’re partnering with them on a series of “Grab & Go” posts. I know so many of you are always looking for recipes to take to work so each month we’re going to feature a simple no-fuss recipe for those of you on the, well, go.
Obviously, you could just buy chai tea in a package, but I think there’s a special flavor that comes from using the whole spices. Plus, this way you can customize your beverage to use your favorites. I used a mix of cinnamon, star anise, cardamom and a knob of fresh ginger. (All spices that are somewhat large because I didn’t want to have to strain it). Let it steep with a plain black tea packet, steaming hot almond milk and there you have it – a simple yet sort of fancy desk drink.