Impulse Buy: Harrison’s Fig And Olive Relish

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Impulse Buy: Harrison’s Fig & Olive Relish
Store: Lemon Street Market
Price: $7.95

Working the front desk at a yoga studio definitely has its perks. In exchange for four hours of work, I not only receive unlimited free access to all classes, I’ve also met a lot of really cool people and eaten a lot of really great food. I know, I know, a little unbelievable, right? Yogis have gotten a pretty bad reputation regarding their taste palates. The popular belief is that those who practice yoga have an affinity for all things vegan and organic, that is to …

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Procrastination Cooking: Homemade Tomato Sauce

Tomato Sauce Mixture

There are only two things I can think of to do with a 5-lb bag of plum tomatoes: make jars of salsa or a pot of spaghetti sauce. If I make fresh salsa, I run into the inevitable corn-chip-to-salsa-ratio problem where I run out of corn chips, buy a new bag, then run out of salsa. You can never have the perfect amount of chips and salsa. If I make spaghetti sauce, I can freeze it and have delicious, homemade sauce in the fall.

As you may have already figured out, in this week’s CSA box I got a …

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Look Ma, No Oven!: Salted Caramel Pots de Crème

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You can’t very well end a meal without dessert. Whether it’s a glamorous five-course meal complete with tinkling china and sparkling crystal or a half-hearted, half-microwaved Pot Noodle, I feel like you just have to end on a sweet note. It doesn’t have to be anything grand. A small square of dark chocolate or an apple usually suffices.

But why shouldn’t it be grand? If your meal is simple, a special treat afterward can make everything feel all the more special. If your meal is a more lavish, more Henry VIII affair, well, I wouldn’t expect you to serve …

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Healthy Recipes: How to Conquer Salad

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Spoiler alert: this salad has nothing to do with pot pie or with the mayonnaise-y (or plain yogurt enhanced, if you dig it) chunky spread-slash-filling that your mom used to pack in your lunch box. The “potpourri” part refers to the medley of ingredients and fluctuates depending on your fridge, stomach, and willpower. This recipe is no brainteaser, but it makes a damn good salad that will boost your energy and make you realize that no, people actually aren’t lying when they profess their LOVE for salad. So push aside that healthier-than-thou poser piling her plate with spinach and fat-free …

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The Food Matters Project: Crisp Rice Cakes with Stir-Fried Vegetables and Chicken

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This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

This week’s post was chosen by yours truly, Small Kitchen College. I personally chose it for two reasons: 1. Crispy. 2. Brown. I’m always looking for foods coated in that brown, crispy layer of fry but are slightly more okay to eat health-wise. Humans like fried foods. The rest is just damage control. These are facts….

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Sweet Dreamin’: Open-Faced Peach-Maple-Mascarpone Sandwich for One

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SWEET: Open-Faced Peach-Maple-Mascarpone Sandwich for One
MAIN INGREDIENT: Peach, Maple Syrup, Mascarpone, Bread
GOOD FOR: Mid-afternoon snack or late night cravings

Today I bring you the exciting notion of dessert for one: a solitary dessert journey that you share with no one, because frankly it’s none of their business. I’m probably not the first one to bring you this notion, but I am in fact the first one to do so in this particular post. Like this small accomplishment, dessert for one is a small victory over apathy in your life.

If you’ve heard all this talk about eating unprocessed

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Money Mindful Meals: Zucchini Tomato Casserole

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Last month I purchased a bike in hopes that I would get some exercise, save money on gas, and have fun roaming the city of Chicago on my new toy. I have ridden my bike less than 8 miles since date of purchase, and thus have accomplished none of the above.

The single bike ride that I have taken so far was to the farmers’ market–and I hope to ride there more before the summer ends. It was because of this trip that I learned to make Zucchini Tomato Casserole.

As I was rummaging through some tomatoes at a small …

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End of Summer Foodie Bucket List

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Summer is a big flirt.

It leads you on with its perfect evenings spent watching sunsets, cool nights spent listening to fireworks wrapped in a blanket and afternoons spent splashing in the cooling temperatures of the ocean.

It promises clam bakes, picnics and ice cream for breakfast.

It burns your skin, lightens your hair and lifts your mood.

It keeps you wondering what will tomorrow bring, and asks if the next day could possibly be any better than the present.

It has you wishing that you could freeze time and bottle those hours of sunshine and late nights under the …

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5 Ingredient Feast: Frozen Greek Yogurt with Blackberries and Mint

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Ice cream is one of those foods that is pretty much universally loved. I mean, who doesn’t love ice cream? Certainly not my family. We absolutely adore it. When, as a baby, it was found that I was lactose intolerant, my mother lamented the fact that I could never eat ice cream. Later, when I was a little older and had – thankfully – grown out of my lactose intolerance, my sister and I would spend a week or so each summer visiting our Nana. The last thing my dad always said before our parents dropped us off was, …

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DIY Raw Nut Butter

Image via Angela Liddo

Or, that one time I killed my mom’s vintage food processor.

Nut butter is an essential for any kitchen. I like to spread it on toast, plop it into smoothies, swirl it into baked goods, and admittedly eat it by the spoonful. The decadence is unparalleled by any plant food. Peanut butter has a certain childhood sweetness to it, while almond butter has some grown-up heft. Coconut butter is creamy and exotic, and cashew butter is a great alternative to classic nut spreads. Traditional roasted nut butter is still good for ya, but for the greatest health benefits you’ve

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