FoodFash

Adventure Begins in the Kitchen

Pan-Seared Radishes & Greens

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Pan Roasted Radish and Greens

I’ve been trying to make this salad for weeks, but plans kept getting in the way and ingredients continued to go bad.  But tonight, I was determined.  I walked to Whole Foods {stopping at Anthropologie on the way…} and picked up radishes and spinach.

Poached Figs

I hadn’t cooked much with any of the ingredients in this salad.  And I had certainly never considered using radish greens or soaking sliced dates in boiling water.

Radishes

But even though all of the ingredients were unusual for my kitchen, I was excited to see how they all would work together to become my dinner.

Pan Roasted Radishes

It was no surprise that I dug the salty, tart, sweet that came with the nuts, olives, balsamic, and figs.  But what was a surprise was how much I enjoyed sautéed radishes and how they did, in fact, taste much like turnips.

Check out one of my favorite turnip recipes here!

Spicy Broccoli & Leek Soup

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Broccoli and Leek Soup

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.

Almond Slivers 1

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.

Broccoli and Leeks

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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Avocado Cream for Quesadillas

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Veggie Quesadillas with Avocado Cream 2

It’s been quite some time since I’ve done the quesadilla thing. The beany, cheesy, spinachy quesadilla thing that makes me all sorts of happy.

Vegetarian Quesadilla

And tonight, the quesadilla thing got even better because I didn’t go for a typical dollop of sour cream.  And maybe it’s because I couldn’t {for the life of me} find the sour cream at Whole Foods.  So I headed to the Greek yogurt area, grabbed a small 2% plain, and headed to the produce department.

Avocado Cream

It was there I found the tiniest, ripest avocado that I would later season and whip with yogurt to make my new favorite thing to dollop.

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Bucatini With Mushrooms & Asparagus

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Runny Egg Pasta

I contemplated a few dishes during my traffic-filled journey to the market this afternoon.  No Recipes’ Parsley Pasta was on my mind.  Eating Well’s Asparagus-Mushroom Mini Lasagnas was printed and tucked in my purse.  And as I walked through the store, somewhere between the produce department and the noodle aisle, I decided to make a hybrid of the two.

Sauteed Mushrooms & Asparagus

I picked up a brown paper bag filled with semolina bucatini {the thickest noodle I had ever seen}, veggies, and parmesan.  And then I rushed through the checkout line, excited to put all of these ingredients together, and even more excited to put an egg on it.

Bucatini with Mushrooms & Asparagus

I haven’t yet mastered how to fully cook the whites of an egg and still keep the yolk extra sunny.  But egg aesthetics aside, I thought it turned out beautifully.  A veggie-filled, protein-topped, totally tasty dinner.

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