spring on a plate. complete with lettuce that overwintered and is crunchy, herb-strewn, and just a touch bitter, in the best way. also featuring thinly sliced french breakfast radishes, green garlic tips, minced celery leaves, and a lemon dill sumac vinaigrette. it’s school break, race recovery week, and i’ve completely cleared my non-obligatory calendar and for once, have zero to-do list. insert time to play, create, lean in to intuition, and just be. most of which will likely happen in the kitchen with all the spring green things! 🙌🏻
friday feels: the makings for a deep immune pot of soup full of all the (very) local spring veg, a heavy hand with the turmeric and ginger, and lottsa inspiration via @thefirstmess.
real (quick) meals: it is tax-season grind time, and with Will’s office plying food in exchange for extra long days, i’ve literally been rotating the same two meals all week. working with inspiration and intuition for this one, i made a quick white bean hummus-style spread and have been tossing it amongst grated carrots, parsley, and raisins, plopping atop toasted sourdough, adding broccoli sprouts, and serving alongside extra garden greens. it is divine.
s p r o u t s FULL of live nutrients, budget-friendly and a whole jar of crunchy, spicy, make-all-the-meals-interesting toppers in only two days. perfect for kickstarting your spring green-thumb. [🌱🙌🏻]
it may be spring but i was seriously craving the harvest bowls from @thefullhelping’s #powerplates. sorghum, roasted local roots that just keep coming, cider-glazed tempeh with rosemary and thyme, sprouting kale, and a honey mustard dressing. i’ve tried so many recipes from the book by now and they just keep getting better and better!
p o r r i d g e [sweet beet + elderberry oatmeal] and what to eat in times of stress, recipe on the blog today.