There is now actual produce on my balcony. I have no idea what I'm doing. Basically I just sprinkled some seeds in dirt and watered them. Mother Nature did the rest. And now, I've got lettuce (an heirloom variety called Rouge d'hiver) and arugula. I can't quite believe that I grew my own salad.
Showing posts with label Arugula. Show all posts
Showing posts with label Arugula. Show all posts
Friday, July 17, 2009
The produce department…
Tuesday, May 19, 2009
Pea Shoot Pesto with Flank Steak
Another excellent recipe from the NYTimes – Pea shoot pesto. You can find the pea shoots, downstairs, at the back of the St. Lawrence Market.
The salad is a combination of baby arugula, pea shoots and cilantro. Instead of pork chops, we broiled a flank steak that had been marinating in lime juice, sesame oil and garlic. The steak was served thinly sliced, over the salad, topped with toasted pine nuts.
I don't know about you, but I'm getting hungry again.
Sunday, March 22, 2009
Detox Salad
Today is the first day of the 12 day detox. We just had an excellent poached chicken, celery, arugula and sunflower seed salad – and now I'm totally starving. What I would really love is a glass of red wine and a piece of flourless chocolate cake. I'm hoping the cravings will pass, or this is going to be a long ride.
DEXTOX DETAILS
Yes:
Fresh friut and vegetables
Chicken and fish
Nuts and seeds
Whole grains, like oats and quinoa
Water
No:
Meat, dairy and shellfish
Caffeine and alcohol
Refined white flour and sugar
Anything processed
Tuesday, February 24, 2009
MysteryMeal™ #1 – Revealed
Congratulations Todd! You correctly identified the most recent MysteryMeal™ – Chicken! Your high five is in the mail.
Wednesday, December 17, 2008
Steak Frites
I'd never make it as a vegetarian. I'm not a huge meat eater, and I love my veggies, but when I get the craving for a steak, I can't imagine a substitute.
This afternoon, after lunch oddly enough, the craving hit me. Right after work I went to the market and found a beautiful tenderloin roast from Top Meadow Farms. I was also craving a salsa or something tangy to go with the steak frites. I settled on a purée of sautéed shallots, arugula and horseradish. Once it cooled, I added plain yogurt to smooth it out. On the side, instead of potato, I roasted yams.
C’est fantastique! Non?
CONTINUE READING...
Friday, September 5, 2008
Flank Steak = ♥
Lately, I'm really loving the flank steak. So much that it might just bounce tenderloin from the top of my list. It's such a nice cut when you cook, and slice it properly.
I didn't have time to marinade this piece according to tradition. This normally involves soaking it for several hours, if not overnight, in a boozy tenderizing cocktail. Instead, I rubbed it lovingly with cumin, pepper flakes, pepper, garlic, olive oil and lemon rind.
CONTINUE READING...
After a quick ride in the grill pan, it rested comfortably while I prepped the salad, toasted the walnuts and shaved the pecorino. After plating I added a splash of balsamic to round it out.
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