FoodFash

Spicy Broccoli & Leek Soup

May 5, 2014 by Kristin

After making this recipe, my friend Molly and I wondered if we could use it as a formula for other veggie soups. Asparagus and broccoli came to mind first and they’ve been stuck in my head ever since. So today when I was at Wheatsville Co-op {becoming an owner!} and saw a beautiful bunch of broccoli, I decided to give it a go.

I modified a couple things about the recipe to make life a little more simple. Like using 4 cups of broth instead of 3. Since broth is packaged in a 4-cup container, you were always left with a cup of broth in your fridge that never found a home.

Beyond quantity, I added a complimentary veggie, more nuts, more lemon, and more spices. The addition of cayenne pepper gave the soup a welcomed kick. And the drizzle of olive oil gave the soup a little complexity that made it feel restaurant worthy.

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Pea & Ricotta Crostini

April 28, 2014 by Kristin

After months of jam-packed weekends, I decided to break for a moment. And by break, I mean jam-pack my weekend with me things: things I wanted to do, things I needed to do, things I had been putting aside for too long. And cooking with spring peas just happened to one of those things.

I used Pinterest to visually narrow down the direction I wanted to go. And when I settled on ricotta, I turned to Google which yielded Emeril’s Crostini with Ricotta and Spring Peas. Mint, basil, and parmesan… I loved everything about this recipe.

I splurged on the fancy, whole-milk ricotta at Central Market and that made all the difference in the world. The ricotta mixture, by itself, was divine.

What I couldn’t bring myself to do… Purchase fresh peas in the pod. Even though the pea pod photo opp would have made my day, the thought of de-podding one and a half cups of peas felt much like torture. Frozen peas worked perfectly.

And lastly, the combo of the two atop a freshly toasted baguette slice. So seriously good. I can’t wait until I have another excuse to make these again!

Double Rainbow Quinoa

April 25, 2014 by Kristin

I’ve eaten Juiceland’s double rainbow quinoa almost once a week since I started the new gig last November. And lately… it’s turned into a two time per week thing {maybe three}. I’m addicted.

Juiceland noticed my excessive check-ins and self-proclaimed addiction and sent me the recipe video via Twitter. Seriously, Juiceland, thank you!

Although I would have preferred a written recipe over a video, I was thankful for anything that allowed the recreation of this dish at home. I jotted down ingredient notes, walked over to Whole Foods {another recent obsession}, and re-played the video as I assembled each component.

The recipe made a seemingly gigantic amount of quinoa, but our table of four polished off every last bit. This just might be my go-to recipe for potlucks this summer!

Filet With Broccoli

April 22, 2014 by Kristin

When my friend Alana returned from three weeks in Asia, she brought back a set of chopsticks for FoodFash. And since I seemed to have thrown away any set of sticks I had accumulated over the years, it was a gift I received with much excitement. A gift I couldn’t wait to use {and photograph}.

So I decided to make a dish that I typically enjoy, but always wish was better: beef with broccoli. And I bettered it up by buttering up a 6 ounce filet, using this steak recipe that’s so amazing there’s never a need to deviate.

When the steak was finished, I cooked the broccoli using this recipe as my guide. I used similar quantities, but replaced soy sauce with liquid aminos, peanut oil with sunflower oil, sesame oil with coconut oil, and added 1 tablespoon of fish sauce. I loved that the broccoli was seasoned but not drowning in an overpowering syrup. And naturally, subbing whatever cut of beef that is typically used with a filet was an A++ choice.

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