3.29.2015

Strawberry Streusel Muffins with Lime & Cardamom

I haven't been baking lately. As a matter of fact, I feel as if I've been avoiding it. The activity that brought me so much joy and provided a form of escape and stress release had until today gone by the wayside. I think perhaps the exhaustion that comes with my current job at Whole Foods dictates a lot of what I do, or rather don't do. It feels like such a chore to bake myself something when I could be doing other things I seem to think are more important lately. Since it's spring, and therefore a time of renewal and detox, I've been trying to re-prioritize and spend time doing things I really love. I had almost forgotten what the start of spring meant...

3.19.2015

Mustard Roasted Cauliflower

I was able to go to the farmers market again this past weekend. Within seconds of stepping into the lively hubbub, I spied a mound of purple cauliflower and immediately made the decision to take one home with me. I love that about the farmers market. I go in without a plan and let whatever beauties are there dictate one for me. In addition to the cauliflower, I made it home with some lacinato kale, brussels sprouts, and a trio of alfalfa, fenugreek, and radish sprouts. All of it was grown rather close to home, even in a big, urban place like Houston.

3.07.2015

{vegan} Grapefruit Curd


If you've been a longtime reader of the blog, you will probably recall my love of farmers markets. Hell, I even wrote an article about it in this issue of Chickpea Magazine. Before I moved back to Houston, and when I was still running the baking side of Sweet Miscellany, I would sell at (and by default attend) pretty much every farmers market in my little town. It became a Saturday morning ritual that required getting up at the ass crack of dawn while most other people were sound asleep. Since I was a vendor, I had the privilege of seeing what the farmers brought before any of the customers. I could spend 20 minutes on a discussion about fairytale eggplant or Santa Rosa plums and think nothing of it. I really miss those days and I especially miss that sense of community.

2.20.2015

Roasted Broccoli Salad with Pickled Shallots + A Bit of News

I've had the idea for this recipe swimming around in my head for a while. Does that ever happen to anyone else? I think it started after I had a charred broccoli salad a few weeks back. The salad combined smokey broccoli and pickled kohlrabi and it was one of the best flavor combinations I've tasted in a long while. The bright tang of the pickled kohlrabi cut right through the deep smokey flavor of the broccoli perfectly. There were other components to the salad, but they were mostly supporting roles in the overall scheme. If you're in the Houston area, and want to try this awesome salad, you can get it at Coltivare.