Yogurt Caesar Toast with Roasted Tomato

COOKING & CREATIVITY

I don’t remember how I learned to cook. There was no concrete event or particular pedagogy. There was no single moment in time where I sat down with the intention of honing any technical knowledge at all. But one thing I can nail down is how I cultivated an appreciation and thereby a passion for cooking. Growing up in a family that loved and gathered around food, taught me that good cooking is an act of love and respect. And through spending time with my Mom in the kitchen, I began to soak in the motions and methods that make up an intuitive chef.

My family kitchen growing up was loud and bright - adorned with pastel yellow cabinetry and large printed yellow and silver leaf flowers on the ceiling (no joke!). What it lacked in space it made up for in personality. And while it couldn’t have been larger than 100 sq feet, it felt larger than life. It was the epicenter of our home, the public square of our little village.

And it was in this kitchen where my Mom showed me how to cook. Our cooking lessons were not really lessons at all, but rather pockets of time (often before Shabbat), where I observed her casually throwing together a formal dinner for five and effortlessly creating something that the whole family savored. I watched her motions and tendencies. She never looked at recipes. Instead she moved through the kitchen gracefully in a dance- her hands in spirit finger pose releasing spices on simmering vegetables, and gliding to tend to boiling pots and roasting pans. Her instinct for cooking was ingrained- like muscle memory, honed after years of prepping large communal dinners around the Shabbat table.  

I memorized and modeled these movements - the way she would pinch the salt and sprinkle it over sautéing onions, the way she rocked her knife as she diced vegetables, and smashed garlic with the back of a spoon. When it was time for me to serve as sous chef, my Mom walked through the steps to cook and taste some of our most coveted recipes, passed down for generations. Our meatball recipe for example is one of the most beloved dishes in our household, and knowing that it was the meatballs that gave me the ability to make everyone in the house feel happy, made me feel like I had a secret weapon- a super power that filled everyone with joy. And these recipes that I learned in my mother’s kitchen did not involve measuring cups, or spoons. Like many traditional recipes, the measure of balance came from the 5 senses - taste, smell, feel, sound and sight. Learning how to cook in this way is the single most important factor that paved the way for me to innovate in my own kitchen.

I recently had the honor of meeting two women that I admire, Samin Nosrat, author of Salt, Fat, Acid, Heat and Alison Cayne of Haven’s Kitchen and author of The Haven's Kitchen Cooking School: Recipes and Inspiration to Build a Lifetime of Confidence in the Kitchen. Both Samin & Alison believe that if you know how to eat, you can learn to cook. They note that once you understand a few basic rules around cooking, you can make nearly anything, and you can make it delicious too. And once you learn how to strike that transcendent balance between saltiness, acidity, fat and texture you can create dishes unique to you. It’s a simple, yet radical idea. It’s a liberating idea. And this philosophy matches up to my experience and point of view in every facet of my food ventures.

The recipe that I’m sharing is inspired the pineapple DC (check us out if you're a woman in food and like to meet amazing, inspiring women!) event that showcased Samin’s work. The gathering included an inspiring Q&A with Samin, followed by a demo on how to make caesar dressing with no recipe. And while our guests went off to make dressing of their own, the pineapple staff (including me!) hovered over Samin’s dressing, dipping bread into it, savoring the perfect palatable balance of salt, fat and acid. It was delectable. And like Samin encourages in her book, I allowed my taste buds to guide me. This fun impromptu bonding moment inspired me to create a caesar toast, and incorporate the pleasant crispy texture of toasted bread to accent the creaminess and savoriness of the dressing.

INGREDIENTS

* note use your taste buds to adjust these quantities as needed! It's a fun exercise

• 1/2 cup of yogurt
• 4 dashes of worcestershire
• 2 tbs of pounded anchovies
• 1 tbs of pounded and salted garlic
• 1 tsp salt
• 1/4 cup of good parmesan
• 1 tbs of milk to thin out the yogurt
• 1 tsp cracked black pepper
• tomatoes, roasted with olive oil and salt
• toasted bread
• shredded romaine

DIRECTIONS

Arrange dish by spreading caesar yogurt on bread, top with romaine, roasted tomatoes and parmesan. 

Here are my main tips for being innovative in the kitchen: 

• Buy Salt, Fat, Acid, and Heat and Kitchen Confidence - they're both great starting points, and have lots of information on the fundamentals on cooking to set you up to innovate. Learn the basics and create within constraint
• Don’t be ashamed of looking at recipes or cookbooks
  • Recipes and photos are great for flavor inspiration even if you don’t need the finer details and measurements
• Like Samin mentions, the perfect balance of salt (like feta, anchovies, soy sauce), acid (lemon, ferment, lime, vinegar), and fat (avocado, cream, butter, oils) are the forces that make a dish sublime. Use your palate to tweak your dish and add an element if it needs that extra something.
• Use travel to inspire and note your flavor combinations. Carry around a notebook, and ask chefs what they put in their dishes. Go to local markets to see the spices that are used in that region.
• Practice! Invest the time in learning.
• Learn to enjoy the market (super or farmers), and let the ingredients inspire you
• Have your friends and family taste your creations and ask for their feedback
• Cook with friends and family to learn their traditions and recipes

Crispy Bread with Ricotta, Honey, Black Pepper and Mint

The Wandering 08  // Food Future Reflections

There’s no shortage of impressive young people in DC. In fact, I'm surrounded by so many, that I feel that one of the reasons I’ve been able to kickstart my creative pursuits is the pure inspiration and excitement I feel when I exchange ideas with such impactful and ambitious people. Kathleen, Jeff and Kristoff play this role in my life, and they are perfect examples of hard working, visionaries, working tirelessly to create a better world. They're the founding team of Up Top Acres; a rooftop farm enterprise, transforming the DC food culture and making agriculture a fixture of city life. The Wandering 08 sparked conversation around a revolution in DC’s food future. And Aley and I did so by showcasing businesses that are transforming our food community, and the possibilities for the future.

The vibe of this gathering felt like a blend of connection, inspiration, learning and growing. Our guests trickled in, visibly dazzled by the greenspace and energized by the potential of growing food on the concrete landscape overhead. It’s estimated that around 30% of vacant growing space in cities is occupied by rooftops. The possibility of cultivating unused space to grow food can solve a huge problem- the challenge of finding space in cities for agriculture. And so we were able to use the rooftop as a platform to talk about what was possible.

We kicked off the gathering with light bites featuring the early summer harvest - a bounty of radishes, carrots, strawberries, herbs; savory lentil hummus, and toasted sourdough with ricotta, honey, black pepper and mint (recipe below!).

In addition to highlighting Up Top’s efforts, we hosted True Syrups, a DC and women owned small-batch cocktail mixer company, to talk about the next link in the local food system chain- processing local food into consumer products. She spoke about the impact of working with local producers, and the integral role that small businesses play in propagating a local food economy. Her herby cocktail recipe was pretty delicious, too ;)

 Their was a palpable energy from the group as we sat down for dinner, wrapped in the warm sunset glow on the horizon. As the wanderers settled around the table, Whole Foods talked about their local food program, and the impact that supermarkets and larger distributors can have on scaling the vital work of ethical farmers. And this all helped me understand that while our original intention was to create a nourishing summery cookout, what we found along the way was that the real story of our menu reflected the journey of our food community and how far we’ve come in creating a healthier and more sustainable system.

Working with partners like Up Top, True Syrups and Whole Foods made me appreciate that being a part of a system means that we all have a role to play. Up Top produces the food. Whole Foods sells the food. True Syrups processes the food. The Wandering creates accessible experiences to celebrate the food. And only together can we create a better food reality for each stakeholder along the way. There’s so much opportunity, and it’s ours to lose. And despite tricky times for our environmental policies, I’m optimistic that with grassroots efforts and unrelenting passion, we can create the future we seek for our world and community.

the dinner table

INGREDIENTS

• Sourdough, sliced and toasted
• Whole milk ricotta
• Black pepper
• Honey
• Mint, chopped
• Olive oil

DIRECTIONS

Toast your bread. Top with ricotta, followed by olive oil, honey, black pepper and mint.

dessert jars // buckwheat shortbread with soaked berries and coconut cream

me & aley

jeff // co founder of up top acres

dinner plate // sweet potato burger, strawberry mint and macedamia nut salad, pickleback slaw, steak fries

Texas Peas with Pepitas, Charred Spring Onion and Chipotle Broth

TEXAS LOVE

When I began planning a road trip within Texas, I would have never believed that I would leave feeling so enchanted. Dramamine in tow, expectations low, Benny and I boarded a connecting flight, Houston bound. We embarked on a journey, a 14 day trek through The Lone Star State.

I’m not sure what we expected, but what we discovered along the way viscerally surprised us both. Texas was warm, strange, charming, extreme. We set out to experience Texas the way Texans do, and by doing so became well acquainted with the area's most endearing qualities and quirks. We took in the subliminal catchiness of the music. We embraced the twangy melodies of rockabilly and the brassy guitar string scratches of folksy americana. We awkwardly two stepped around a vacant dance floor at a seedy honky tonk- unable to mimic the movements exactly, and instead moved more like two bar mitzvah goers attempting the cotton eyed joe. We tip toed through desert plains at high noon- so as not to commit the ultimate tourist fail of stepping on a rattlesnake disguised as a branch - and retreated back to shelter lightheaded and woozy from the punishing sun. We ate our weight in tacos at virtually every stop, and never grew tired of them. We met ardent artists in ghost towns- individuals of integrity who were unwavering in their commitment to their craft, and we listened wide eyed as they gushed about mundane intricacies with such passion that it actually seemed fascinating. We shacked up with a colony of moths that swarmed in plumes around our ceiling fan- one of the many curious, albeit distressing, natural phenomena of desert wildlife witnessed on our trip.  We played pictionary in White Sands national park to recap favorite moments and review stand out memories.

I’ve written about the impact of travel on the creative process before. This trip proved to me once again that travel is the key to unlocking a trove of untapped creative potential. Travel forces you to open your eyes, see and appreciate the novel - no matter how uncomfortable, and activate on that experience by producing inspired work.

My favorite way to activate ideas inspired by travel is to cook. The recipe that I’m sharing in honor of this trip is inspired by a meal that I had at Chicon in Austin. Our meal was followed by a visit to a honky tonk that featured performances by local country and bluegrass musicians. And so this recipe is inspired by the experience. It’s a dish that reminds me of the oppressive Austin humidity, the nostalgic American music, the spirit of spring, the smell of beer and smokey bbq along East 6th Street. 

INGREDIENTS

• 1 cup of spring peas
• ½ cup of pepitas
• 5 spring
• Cilantro
• chipotles in adobo
• ¼ cup of tomato sauce
• ½ cup of vegetable broth
• 2 tbs of honey
• 1 clove of garlic
• 1 tbs apple cider vinegar

DIRECTIONS

Cut the onion bulbs into quarters and roast them on high with olive oil salt, and pepper for 40 mins, until charred.

Place chipotles, tomato sauce, vegetable broth, honey, vinegar, and garlic in a saucepan and bring to a boil. Reduce heat to simmer, and cook out for 30 mins. When the sauce is cooked down, strain the liquid into a blender, and add 1 pepper and the garlic clove. Blend the sauce.

Boil and shock peas. Meanwhile sautee spring onion greens with olive oil and salt. When peas are ready toss them in the sautee pan and let them warm.

Assemble dish by placing broth at the bottom of the bowl, followed by the peas, pepitats, spring onion and cilantro. Top with cojita cheese and radishes. Enjoy!

 

T E X A S     F I E L D    G U I D E

 

Austin

TO DO

Jacob’s Well // a 120 foot deep natural perennial karstic spring, about 45 mins from Austin, through Texas Hill country. A thrilling and refreshing dive on a warm humid day.

The White Horse // Live country music venue and sprawling honky-tonk with a taco truck outside. Great place to practice your two-step! Or just people watch…

Mohawk // Multilevel space with a bar, roofdeck & indoor/outdoor stages hosting local & touring acts. Main venue in Austin - great place to see large headliners and smaller indie bands.

Graffiti Park // Outdoor space that occupies the remains of an old building foundation, covered in graffiti. It’s a 3 story art park and is the largest in the nation. Very cool!

Jacob's Well

The White Horse

Graffiti Park

TO EAT

Josephine’s House // Go for brunch, get the almond and strawberry scone and huevos rancheros

Black’s BBQ // Go to the Lockhart location, fill up on sides! Mac and cheese, pecan pie, beans.

Vinaigrette // Get the la pepita salad

Veracruz // follow the truck, devour the migas taco

Launderette // get everything! Especially dessert

No Se // grab a kouign amann for breakfast

Manana // for fire coffee

Josephine House, Huevos Rancheros & Eggs Ala Carte

Launderette, Feta Cheesecake with Corn Ice cream, Kettle Corn and blueberries

TO SHOP

Uncommon objects // best place to find doodads

Spartan //  one stop shop for airy, light, minimalist trinkets

---

Marfa

TO EAT

The Get Go // better for you grocery store featuring organics and fresh produce

L'Aventure // fun spot for bites, brunch and books

Squeeze // light brunch bites 

Yogurt Bowl @ Squeeze

 TO DO

Chinati foundation // contemporary outdoor art museum and sculpture field based upon the ideas of its founder, artist Donald Judd

Bike around marfa // rent biks from El Cosmico hotel and bike around the town’s flat plains

Prada Marfa // a permanently installed sculpture by artists Elmgreen and Dragset, situated 1.4 miles northwest of Valentine, Texas, just off U.S. Highway 90, and about 26 miles northwest of the city of Marfa

Robert Arber studio // Do not call him Bob! Nicest guy in Marfa - really passionate about his art and the artists he’s come to work with and know in Marfa

 TO STAY

El cosmico // Outdoor glamping, with a retro flare, promoting free spirited frontierism and communal living. Stay in a teepee and ignore your inner prude and take an outdoor shower.  

Teepee of El Cosmico

 TO SHOP

El Cosmico // best store for bohemian wares and boob mugs. Yes, I got one!

Moonlight Gemstones // best spot in town for local volcanic rocks, jewelry and rose quartz

---

 

Big Bend

TO STAY

Big Bend Holiday Hotel in Terlingua // remote, wilderness 

View from Rock House, Big Bend Holiday Hotel

TO TREK

Big Bend Stable // Horseback riding at sunset 

Lost Mine trail

St Elena Canyon

Closed Canyon

Hoodoos Balancing Rocks

Closed Canyon, Big Bend

TO EAT

Starlight Theater // An offbeat eatery that offers standard tex mex eats & live music amid murals of the Wild Wild West.

 

Strawberry Salad with Macadamias, Mint and Lime Honey

WHAT A STRAWBERRY CAN TEACH US ABOUT VULNERABILITY

Strawberries are the quintessential icon of spring. And while wondering what to write about in this post, I found myself in a deep meditation on strawberries. They’re beautiful and, curiously, one of very few fruits that bare their seeds on the outside. It’s as if they’re unabashedly proud of who they are, scars and all. Strawberries have nothing to hide and they display the most fragile part of their body for all to see. They’re both proud and vulnerable. And that to me is a pretty remarkable quality.

It’s a quality that I admire in others, but have a hard time actualizing in my own life. Creating The Fennel Frond, leaping head first into starting and growing my own business, and living in the 21st century where you need to promote yourself to excel (especially as a woman), I find that this “take me as I am” quality does not come naturally to me. I’m a harsh critic of my work and art, which often leads to a vicious cycle of self doubt, lack of confidence, and an unwillingness to motivate and move forward. What’s more complicated is that I battle anxiety and periodic depression- issues which are taboo enough in their own right, and even more so in the entrepreneur space.

Depression and its relationship to leadership is not a part of our everyday discourse, yet there are many leaders that struggle with it. And I believe that these leaders should be brought out of the dark. Social shame hides the fact that individuals who experience emotional pain also experience a special kind of growth that can be an asset in leadership. These leaders are valuable, and can offer a unique skill set to the world. Like strength & grit, because trudging through a mental health crisis and persisting in life results in profound fortitude and emotional awareness. They can also offer empathy, because their experience gives them the ability to wholeheartedly relate to others who face similar struggles in the workplace and beyond. After all, they know and understand what it feels like to be sick, but not show any physical symptoms, and have achieved and progressed with immense courage and confidence despite their secret pain.

I believe that people who have battled emotional challenges are crucial to business and relationships, and so it’s important for these leaders to share and celebrate their story. It’s a story that has the potential to inspire someone else to keep marching forward even in the throes of adversity with mental health. And the more we remove the stigma, the more supported, empowered, and connected victims of depression and anxiety will feel. Leaders need to know that through hardship, we can cultivate strength and coping mechanisms that may bring others comfort. Above all else though, I think it’s important to recognize that these people (like me!) exist, and are leading forward despite sickness. It’s important to say that they are not alone and that their experience can help others. Their pain can be a source of strength and sharing their story could be the key to someone else's success.

And so I’d like to take a cue from the lowly strawberry, and set an intention to channel my vulnerability and use it as a force to be reckoned with; to bare my seeds on the outside, and use my emotional battle scars to lead fearlessly and connect with an open heart.

SALAD

• 1 pint of strawberries, quartered 
• 4 sprigs of mint, chopped
• 1 cup of macadamia nuts, toasted and chopped
• 2 cups of arugula, chopped roughly

DRESSING

• 1/2 cup of olive oil 
• 1/4 cup of lime juice
• 1/4 cup of honey
• salt and pepper

Passover Friendly, Matzah Free Bowls

YOU ARE WHAT YOU EAT. DON'T BE MATZAH

Eating on passover makes me anxious. I obsess over questions like, will I have access to real food at my parent’s house? Will I be able to eat how I usually do? Will I show restraint or will I binge eat coconut macaroons because they’re just there? Will I or won’t I be bloated for three straight days? Can I pull off not eating even one morsel of matzah for the entire holiday? Because you know, it’s inedible and all.. Also, how many matzah farfel cookies will I eat, and when will “but these cookies have been in my family for generations” no longer be a legitimate justification for eating the aforementioned cookies?

These questions plague (!) me each time Passover rolls around. Which is why I decided to take a look at how I normally like to eat - whole foods, plant based, eating with the seasons- and inject that framework into passover friendly recipes - dishes that do not have chametz. What’s chametz you ask? It’s an esoteric category of restricted ingredients including foods that contain any amount of wheat, barley, rye, oats, and spelt- essentially anything that can leaven, or “puff up.” The reason for the tradition is to pay homage to that time when the Jews became free, fled Egypt with haste and so didn’t have time for their bread to rise. Oh, and you’re also not allowed to eat seeds, beans, chickpeas, corn, or many other things delicious. That I can’t really explain.

But diet concerns aside, I am grateful to have strong Passover traditions (thanks Mom & Dad!). My Dad, for example, constructs a tent in our living room, held up and jerry rigged with shower curtain rods, waste bins and bricks. After 5 years, it’s never collapsed, but it has come close, and as far as I’m concerned, we’re on borrowed time. Each year we sit underneath the rickety yet beautiful tent, surrounded by a panoramic painted background of ancient Egypt and sarcophaguses made from old cardboard boxes. And we tell stories about the history of the Jewish people, what it means to be free, fortunate, and privileged, and how that translates to our current reality. And underneath the many rituals and liturgies, we find ourselves in deep discussion about philosophy and politics. The table becomes a platform for us to connect and speak openly, passionately about our unique points of view about the world. It’s a pretty incredible thing…  I hope you can make it to our Passover table one day. Until then, here are my three passover friendly, matzah free bowls. Because, again, matzah is indigestible.

Spiced Carrot & Lemon Yogurt Bowl

• 2 lbs of carrots, roasted with cumin, salt, pepper, smoked paprika
• 2 cups of quinoa, boiled for 20 mins with 4 cups of water
• ¼ cup of golden raisins
• ¼ cup of almonds
• ¼ cup of mint chopped
• 1 cup of yogurt with ½ lemon, squeezed, 1 clove of garlic, minced

Roasted carrots with spices on a pan at 425 for 45 mins. When finished, place quinoa in bowl and top with carrots, raisins, almonds, lemon yogurt and mint.

Root Mash & Mushroom Bowl

• 1 lb of carrots
• 1 sweet potato
• 1 tbs coconut oil 
• salt
• pepper
• cumin
• cinnamon
• paprika
• chili powder
• 2 cups of mushrooms
• ¼ cup of white wine
• 1 tsp butter
• 1 tbs thyme
• pistachios
• micro greens

Boil carrots and sweet potato for 30 mins until soft. Blend with 1 tbs. coconut oil, salt, pepper, and 1 pinch of cinnamon, cumin, paprika and chili powder, until smooth. Meanwhile, heat a pan on med heat with 1 tsp butter and 1 stalk of thyme. Add mushrooms and saute until the mushrooms are crispy, they add 1/4 cup of white wine. Let simmer until evaporated. Place root mash in bowl and top with mushrooms, pistachios and micro greens

Spaghetti Squash, Honey Roasted Radish & Radish Green Pesto

• 1 spaghetti squash, roasted for 45 mins with 1 inch of water
• 1 lb of radishes, roasted with salt, pepper, and honey
• ¼ cup of radish greens
• ½ cup of olive oil
• ½ cup of pistachios
• ½ cup of mint
• ¼ cup of scallions
• salt
• pepper
• 1 clove of garlic

Blend olive oil, pistachios, mint, scallions, salt and pepper and garlic in a blender. Assemble shredded squash, pesto and top with radishes and parsley.

Shakshuka with Black Olives and Soft Egg

MOVE OVER WHEATIES....

There's a new champion in town. 

Shakshuka (Moroccan dish with stewed tomato and baked egg) is the perfect breakfast meal. It's hearty but won't leave you with that weird carb hangover feeling you get after you eat pancakes or almond croissants. 

And while I wax poetic about my dear stew, I can't help but smile when I recall the first time I was introduced to to it. Interestingly, I discovered Shakshuka not on my many trips to Israel, but many years before I even stepped foot in the country, as a child on a beach vacation in Myrtle Beach with my family. We visited the one kosher restaurant in town, a Mediterranean joint run by sun-kissed Israelis, a detail which normally would have excited me, as I always relish running into Israelis in unexpected places. But in Myrtle Beach it wasn't so novel, because we frequently ran into Israelis all over the city. They peppered the board walks, peddling crass T-shirts and sugary snow cones, and license plate magnets advertising names like Kelly, Daniel, Justin, and Amy. Anyways, it was at that Israeli kosher restaurant that my cousin Franny (12 at the time, while I was 10) introduced me to my first bowl of shakshuka. 

Since then I've tasted many iterations of the classic dish- green tomatillos, red pepper, shakshuka & hummus... and I've tested a few versions of my own - tomato and watermelon, fennel tomato, tomato & pesto... but this version is my all time favorite- stewed tomato with black olives, sun dried tomatoes and za'atar. I top it off with a bit of silan (date honey), and tons and tons of herbs. It's transcendent. 

I debuted the dish publicly this morning at our 7th Wandering (wow!). And I've made this recipe many times before, but this time, there was a twist. Instead of baking the eggs directly in the stew, I soft boiled them separately. This technique renders the dish accessible for both vegans and non vegans alike and preserves the eggs (they last in the fridge for about 5 days, stored in an airtight container). And so it was the perfect example of a recipe that could be prepared ahead of time, stored for many days, and applied in many ways, throughout the work week. These are qualities that I seek out in most dishes that I make. These are the qualities that make healthful eating EASY.  And easy breezy wellness  just so happened to be the focus of our brunch....

The brunch was hosted by Logan Exchange, a new co working space in DC. Inspired by the space, Aley and I sought out to use the space to discuss strategies to effortlessly and organically infuse wellness into the workweek.

And so we kicked off the morning with a batch plant based cooking workshop - tips and hacks to make healthy eating easy throughout the week- and a desk friendly yoga session. We then migrated upstairs to the main conference room, a dazzling space that overlooks Logan Circle, and pours in buckets of soft natural light. 

While Aley and I have actively tried to avoid the topic of work at our gatherings, we saw a true desire to discuss tactical plans to reduce work stress and create routines to support a healthful life at work and beyond. This shakshuka is just one example of a dish that can be prepared on a Sunday, and used throughout the week in a multitude of ways, such as: 

• soft boiled egg as a topping for a grain bowl
• soft boiled egg as a topping for a salad
• shakhuka stew on whole grain pasta
• shakshuka stew on a sandwich with grilled chicken
• shakhuka stew with chickpeas and lentils
• shakhuka stew with polenta
• shakhuka stew with spaghetti squash and melted cheese

It's a dish that's easy to make, easy to store and easy to enjoy. Healthful and mindful eating is a powerful force in combating stress. It's an important act of self care and helps you become strongest, sharpest, most nourished version of you. If time is the biggest barrier to eating well, this dish (and others that we shared at The Wandering) could change the way you respond to stress. Eating is an impactful act on your body and mind, and it's one of the most powerful tools we have in alleviating stress. After all, how could we possibly manage to stave off anxiety & stress, and truly be mindful & present, if we've got a weird pancake hangover to deal with? ;) 

INGREDIENTS

• 2 tbs olive oil
• 1 white onion 
• 1 clove of garlic
• 1/4 cup of black olives
• 1/4 cup of chopped sun dried tomatoes
• 1 can of fire roasted diced tomatoes
• 1 can of pureed tomato
• 1/4 cup of vegetable broth
• 1 tbs of date honey
• 1/4 cup of chopped parsley
• 1/4 cup of chopped dill
• 1/4 cup of chopped scallions
• 7 eggs, soft boiled (5 mins, rolling boil) 

DIRECTIONS

Saute onion in olive oil, salt and pepper, on med heat until translucent. Then, add chopped garlic. Cook until fragrant. Add the olives and tomato, cook for a few mins. Add the tomatoes and broth. Bring to a boil and simmer for 20 mins. 

Drizzle date honey on top of stew. Add all the chopped herbs. Top with soft boiled eggs and coarse salt. 

Peanuty Noodles with Peppers, Sweet Potato, and Soft Egg

THE OPPOSITE OF ADDICTION IS CONNECTION

Last week I lost Adam, an old friend who I loved.

I’ve spent this past week, awake at night, reflecting on my history with him. I was friends with Adam in high school. We were both members of the same crew- a close knit group of friends tightly bound through a shared love of music, social justice, and freedom. At the center of our world was Adam- the pumping heart at the core. He was caring, kind, and had an effortless charm that was enchanting and unforgettable. He had the ability to draw you in and make you feel so close to him, like you were his own personal sidekick. I have such fond memories of playing guitar with him, and listening to music together. My favorite memory together was when one night I walked over to his house and we stayed up until the sun came up, listening to one of my favorite albums by Wilco. I remember how he would obsessively pause at specific breaks and riffs and replay them over and over, analyzing every detail and melody. And through sharing his own enthusiasm, he inspired me cultivate a deep passion for music and art- a quality has stuck with me even now. He's such a crucial part of who I am today.

this is adam

Despite unwavering love & support from family and friends and efforts at rehab, Adam succumbed to addiction, a misunderstood disease that crippled his mind and isolated him from the world. Beyond Adam, I have friends and family who suffered from the nightmare of addiction. The question I wonder more broadly, now that I’ve experienced another devastating loss at the hands of addiction, is how to move forward. How can we strive for a better health care system and treat addiction the way we do cancer or diabetes- as a long term, daily struggle that requires resources, relentless professional intervention, and a band of strong support systems. The general reality is that addiction is decidedly not viewed as a public health crisis, but a moral failure that relegates its victims to live in a state of secrecy and shame.

And so we need to change this reality, but how? How do we prevent these senseless deaths? Sadly, there’s no linear solution for effecting widespread societal change. What I do know is that perhaps it would be more effective if we stopped treating addicts like criminals and instead treated them with compassion. After all, studies show that people who lack connection or feel isolated from the world are more susceptible to develop an addiction. Why then do we treat addicts as outcasts when that is the very reason they sought escape in the first place? I do hope for a world where people in recovery are not shamed, but rather brought out of the dark and celebrated so they may foster meaningful connections with the suffering and inspire others to beat the battle. I long for the day where there is no stigma attached to addiction, and is no longer viewed as a weakness in will. As the Rabbi mentioned in his eulogy, Adam's struggle and death are a shame, but not shameful. Millions of people struggle with addiction yet only a small sliver of those people receive the help they need to attain long term recovery. I don’t know how to solve this complicated issue, but one place to start is by supporting organizations that are at the front lines of the fight. If you’d like to support the effort of fighting the addiction epidemic, please consider giving to an organization that helped Adam, The Helping Up Mission, and is actively helping many other men in Baltimore to overcome addiction. Every dollar counts!

The recipe that I’m sharing comes from the refrigerator of Allison Hartman, Adam’s amazingly strong, compassionate, and generous mother, who I had the honor of reconnecting with this weekend. I have a glorious memory of this dish when one afternoon we were scrounging around Adam’s kitchen and discovered an enormous bowl of peanut noodles. I fell in love with them, and have been making them in my own kitchen ever since, with my own special spin of course. It’s a dish that I’ve thought about a lot this week- every time I make them I’m flooded with memories of Adam. Making these noodles has brought me so much comfort during this week of mourning and deep reflection, and I hope it brings you comfort too. 

INGREDIENTS

• spaghetti or soba noodles, boiled
• 1 large sweet potato, diced and roasted
• 1 red pepper, sliced thin
• 1 green pepper, sliced thin
• 1 cup of parsley, chopped
• 4 scallions, chopped
• 1 clove of garlic
• 1 inch knob of ginger 
• 1/2 cup of peanut butter
• 1/3 cup of olive oil
• 1 tbs maple syrup
• 3 tbs. sesame oil 
• 1/4 cup of rice wine vinegar
• 1/3 cup of soy sauce
• 3 tbs. black sesames
• 1 soft boiled, 5 min. egg 

DIRECTIONS

Boil noodles. Roast sweet potatoes. Meanwhile place garlic, ginger, peanut butter, maple syrup, olive oil, rice wine vinegar, sesame oil, soy sauce in a food processor and blend until smooth. When noodles are ready place in a bowl with sauce, sweet potatoes, peppers, parsley, black sesame and soft egg. 

Burnt Carrots with Parsley Oil & Feta

Tap, tap… This thing on?

Hello, universe, I’m back and better than ever. It’s been a minute since I posted last on TFF (sorry!), and I have to say that it feels great to jump back in. How I’ve missed every stage of the process! Conceptualizing and testing a recipe (my husband loves this step most of all), finalizing a dish, photographing the beautiful ingredients, and writing & reflecting when the dust settles.

Since I last posted, my work life has picked up steam. I’m busier than ever, and eternally grateful- even in challenging moments- that I get to pursue creative work for a living. Yet I find myself struggling to balance my career and self care. There are days when I feel like my head isn’t screwed on - constantly jumping from one task to the next without having even a second to breathe or internalize. Then there are other days when time passes slowly, without urgency.

This month, in my morning meditations, I think about creating balance in my life. My intention is to openly welcome challenges that help me develop untapped skills, and teach me new things about my work, while appreciating the blessing of slower days- days with plenty of open time to work on passion projects like The Wandering, and The Fennel Frond.

Burnt carrots with parsley oil & feta is a recipe that manifests this idea of harmony, especially when I recall how it was conceived. The dish is inspired by a snack that was put together by my dear friend Sam, who truly lives out this idea of self care & balance. He tunes into his needs, and constantly negotiates between productivity and rest. The recipe came to fruition a few weeks ago when Sam came over to my apartment after a long day of work, large bag of carrots in toe. After quickly popping them in the oven, he finished them with parsley and feta and a drizzle of olive oil. It was simple & delicious- the perfect bite after a taxing day, the perfect way to honor your body and nourish your soul.

INGREDIENTS

• 2 lbs. carrots
• 2 tbs + 1/4 cup of olive oil
• salt & pepper to taste
• 1 tsp smoked paprika
• 1 cup of parsley chopped
• 2 cloves of garlic
• 1/4 cup of feta

DIRECTIONS

Preheat oven to 425. Wash carrots and dry. Place carrots on sheet pan and drizzle with olive oil, salt, pepper and paprika. Roast for 35 mins or until golden brown. Sprinkle with chopped garlic and roast for another 5 mins until fragrant. 

Meanwhile, place parsley, remaining oil, garlic and salt in a food processor and pulse until well incorporated. 

Top carrots with parsley oil and feta & enjoy.

Sweet potato Skin Tacos with Chipotle Yogurt and Farro

LIKE TACOS, EVERY NOW AND THEN I FALL APART

.... a meditation on failure

Failure is the key to success. To risk sounding like a Silicon Valley tech-y, I'm going to start by getting ahead of what I'm about to say. Disclaimer: I fully acknowledge and recognize that this may come across as super cheesy, and may even be dismissed as meaningless jargon to be used only at the outset of a company wide meeting at a sexy start up. The truth is though, this idea is substantial, and such an important intention to continuously remind yourself of. This has been my north star, my mantra that has motivated me to trudge through, even in the face of challenges and defeat.

Now, back to this idea of failure. To achieve your goals, you have to fail and fail and fail, yet keep forging forward with your head held high. It's so easy to let the feeling of defeat and rejection knock your confidence down and entirely change your perception of yourself. When  failure punches you in the gut it's only natural to feel raw and vulnerable. The challenge here is to keep going. Keep learning. Keep creating. And don't quit. Because in a way, this action alone would be the ultimate failure. 

So far in my journey with The Fennel Frond and other creative pursuits, I've been pretty successful. By that, I mean that I've been able to work on projects that make my heart sing, and I've been making a living doing it. Yet at the same time, I've also failed. A lot. For the most part I've been able to keep my clients pretty happy, but I've also had to re-shoot, re-record, re-edit, re-write, to create something that I'm proud of. At this point, my goal is to shake off the dust, keep learning and doing, and get better and better as I build up a volume of work. 

I've thought about this a lot after listening to Ira Glass talking about the creative process. For those of you who are interested in the subject of self doubt, creativity, failure and success, you have got to check this out. Here's the gist of it: 

“Nobody tells this to people who are beginners, I wish someone told me. All of us who do creative work, we get into it because we have good taste. But there is this gap. For the first couple years you make stuff, it’s just not that good. It’s trying to be good, it has potential, but it’s not. But your taste, the thing that got you into the game, is still killer. And your taste is why your work disappoints you. A lot of people never get past this phase, they quit. Most people I know who do interesting, creative work went through years of this. We know our work doesn’t have this special thing that we want it to have. We all go through this. And if you are just starting out or you are still in this phase, you gotta know its normal and the most important thing you can do is do a lot of work. Put yourself on a deadline so that every week you will finish one story. It is only by going through a volume of work that you will close that gap, and your work will be as good as your ambitions. And I took longer to figure out how to do this than anyone I’ve ever met. It’s gonna take awhile. It’s normal to take awhile. You’ve just gotta fight your way through.”

This recipe represents two things to me. One is that it's comforting. After a series of setbacks yesterday, all I wanted to eat was tacos. So... that's how this recipe came about. The second is that this is a recipe that is wholly influenced by the mission of The Fennel Frond- to create healthful, accessible recipes using every edible bit of the ingredient and recipes that celebrate the seasons offerings. When it comes down to it, I owe a lot to this blog. Creating The Fennel Frond is what inspired to pursue my passion in food and design, and I believe that this recipe epitomizes the feeling, values and spirit of TFF. Enjoy!

Sweet Potato Skin Tacos with Chipotle Yogurt and Farro

INGREDIENTS

• soft corn taco shells
• black beans
• 4 tbs. olive oil
• 2 tsp. salt
• 1 tsp. chipotle powder
• 1 cup of farro
• 2 cups of water
• 4 sweet potatoes 

CHIPOTLE YOGURT

• 2 cups of yogurt 
• 1 tbs. chipotle powder
• 1 tsp. salt
• 1 tsp. pepper
• 2 cloves of garlic
• 1/2 lime, squeezed

DIRECTIONS

Preheat oven to 425. Peel the potatoes. Keep the skins. Place skins in a cast iron skillet with olive oil, salt, and pepper and roast for 20 mins. Dice the potatoes, place on sheet pan with smoked paprika, chipotle powder, salt, pepper and olive oil and roast for 30 mins. 

Place a sauce pan on high heat and let water come to a boil. Place farro in the pot, covered, and let it simmer for 25 mins. 

In a pan, place olive oil, black beans over high heat and cook with salt, pepper, smoked chipotle and cumin for 10 mins. 

Assemble tacos with farro, black beans, sweet potatoes, chipotle yogurt with crispy potato skins on top. 

Roasted Acorn Squash with Chai Yogurt

SQUASH GOALS, ETC.

Squash is the quintessential symbol of fall. To be honest though, and I know I'm not alone with this opinion, squash is also really hard to prepare. The skin is rough and fibrous and difficult to both cut through and digest. So how do you make a squash that is silky and tender, but also roasty and nutty? The best way to achieve both textures is to first steam the squash and then roast them on high.

I'll be featuring this recipe at our fourth The Wandering dinner, on November 12th. We still have 4 tickets left, snag yours while you can. 

INGREDIENTS

• 3 acorns squashes, cut in half
• 3 tbs of maple syrup
• 6 tbs of coconut oil, melted
• 1 cup of water
• 1 cup of yogurt
• 1 tbs of maple syrup
• 1/2 tsp of cloves (ground) 
• 1 tsp of cinnamon
• 1/2 tsp of cardamom (ground) 
• 1/4 cup of pistachios, chopped

DIRECTIONS

Pre heat oven to 400 degrees. Cut squashes in half and remove the seeds and guts. Place each half in a baking dish. Cover each half with 2 tbs of coconut oil and 1 tbs of maple syrup. Pour 1 cup of water in the bottom of the baking dish. Cover with foil, place in oven and bake for 35 mins. Then take the foil off and roast for another 40 mins. Broil for 2 mins at the end. 

Whip up the yogurt, maple syrup and spices. Serve the squash with a dollop of yogurt and chopped pistachios on top. 

Quinoa with Herby Avocado and Tahini Cream and summer vegetables

BOWL SO HARD

Sometime I just want to put things in a bowl and call it a meal. And sometimes that's good enough. Here's an easy, affordable and seriously delicious lunch that you can whip up in a flash. PS - I'm falling in love with video production! Get ready for many more videos on here in the future. Enjoy! 

INGREDIENTS

• 1 pint of cherry tomatoes, halved
• 1 large cucumber, large chunks
• 1/4 cup of dill
• 1/4 cup of mint
• 1 avocado
• 1 lemon
• 1/4 cup of tahini
• salt
• pepper
• 1/2 cup olive oil 
• 1 cup of quinoa
• 2 cups of water
• 1/4 cup of feta

DIRECTIONS

Place quinoa and water on stove top, bring to a boil and simmer for 20 mins. Meanwhile, place avocado, lemon, dill, mint, tahini, salt and pepper in a food processor. Pulse on high and slowly add olive oil until the mixture is emulsified. 

When quinoa is ready, assemble with chunky tomatoes and cucumbers, avocado cream, feta and extra herbs on top. 

zucchini noodles with harissa romesco and black pepper chickpeas

USE YOUR NOODLE AND MAKE THIS RECIPE

A delicious recipe that gives you no excuse but to exclude animal products from your meal, entirely. It's just that hearty! I love how this dish celebrates plant based ingredients and leaves you wishing "boy, bye" to your meat craving. 

Happy Meatless Monday!

ROMESCO INGREDIENTS

• 1 jar of roasted red peppers
• 1/4 cup of tomato paste
• 1/4 cup of sundried tomato
• 1/4 cup of apple cider vinegar
• 1/2 cup of walnuts 
• 1 tbs harissa
• 1 tbs smoked paprika
• 1 tsp chili flakes
• cracked black pepper
• 1/4 cup of parsley
• 1/2 cup of olive oil

ZUCCHINI NOODLES

• 5 zucchinis, spiralized (this is a great option if you need to buy one) 

CHICPEAS

• 1 can of chickpeas, drained, rinsed and dried
• olive oil
• salt and pepper

DIRECTIONS

Preheat oven to 425. Spiralize 5 zucchinis, and boil for 4 mins. Drain and let cool. Meanwhile, place all romesco ingredients except for the oil in a food processor. While the mixture pulses, slowly add the olive oil until the sauce is creamy. 

Drain and rinse the chickpeas. Dry them. Place on a skillet with olive oil, salt and pepper. Roast at 425 for 25 mins or until golden brown. 

Plate your noodles with romesco and chickpeas on top and a sprinkle of flat leaf parsley. 

Lavash Bread with yogurt and herbs

LAVISH LAVASH

Inspiration can be elicited in the most unexpected places. I took a recent trip to Pittsburgh with my husband, and was completely enchanted by the ivy that consumed red brick buildings, the rolling green hills in the distance, and the vestiges of an industrial bustling city.

We ate lunch near University of Pittsburgh at a little take out shop called Conflict Kitchen, a concept restaurant that serves cuisine from countries with which the United States is in conflict. To my delight, they were serving Iranian food. Our meal was full of flavor, spice and brightness. Aside from the food though, I was impressed by their ability to initiate conversation and engage the public around the issues at stake for the Iranian people. With our dishes we were served an informative pamphlet discussing challenges that Iranians both here in the US and abroad are facing, and interviews with Iranians on subjects ranging from culture to politics. As is to be expected, the thoughts and opinions that come through the interviews are informed by personal perspective and history. But the diversity of the perspectives also reflected a nuanced range of thought within each country which brilliantly instigates questioning, conversation, and debate among their customer base. 

I love the idea that food can be a common ground to bring people together and engage them around a critical issue. This dish is inspired by the meal that we had at Conflict Kitchen. It's called Noon-o Paneer-o Sabzi, and it is incredibly delicious. PS- my little brother kept on calling this dish "lavish", and I completely agree. It's wildly luxurious ;)

LAVASH BREAD INGREDIENTS

• 3 1/2 cups of flour
• 1 cup of water
• 3 tbs olive oil
• 2 tsp of salt
• 2 tsp yeast

LAVASH TOPPINGS

• 1 cup of yogurt
• 1/2 cup of feta
• 1 clove of garlic 
• 1 tsp salt
• 1/4 cup of parsley
• 1/4 cup of mint
• 1/4 cup of dill
• 1/2 cup of walnuts, chopped

PICKLED ONIONS

• 1/2 red onion
• 1 cup of water
• 2 tsp of salt
• 3 tbs apple cider vinegar

DIRECTIONS

Mix the flour, salt and yeast together in a large bowl. Whisk the water and oil together, then add to the flour mixture. Mix with a standing or hand mixer for 5 mins until the mixture is wet and shaggy. Form into a ball. Add to an oiled bowl and cover with a towel. Let the dough rise for 2 hours. 

Meanwhile, cut onion into slices. Boil water, apple cider vinegar and salt and take off the heat. Put onions and brine into a mason jar and place in the refrigerator for at least 1 hour. Mix the yogurt, feta and chopped garlic together, set aside. 

Preheat oven to 500 degrees. Place a pizza stone in the oven. When the dough has doubled in size, take a piece of the dough, the size of your hand and place on well floured countertop. Roll the dough out until it's thin enough to see your hand through. Place the rolled out dough on parchment paper, and place on pizza stone. Cook for no longer than 2.5 mins.

Once all of the lavash has been cooked, spread yogurt on top, followed by walnuts, herbs and pickled onions.  

Peach salad with macadamias, basil, corn and soft egg

PEACHY KEEN

Are you wondering what to do with that enormous satchel of peaches that you just hauled back from the farmer's market? I'm assuming if you're like me, you buy peaches in bulk, because you really just can't resist. 

This is a super summery and light yet hearty salad that utilizes the best of our summer fruits. 

INGREDIENTS

• Baby kale
• 1 peach
• 1/4 cup of macadamia nuts, toasted
• 4 tbs. of basil, cut in ribbons
• 1/4 cup of cheddar, shaved 
• 1/2 cup of corn, roasted 
• 1 egg
• a squeeze of lemon 
• salt + pepper

DIRECTIONS

Roast the corn at 425 for 20 mins with salt, pepper, and a but of oil. Meanwhile, bring a pot of water to a boil and drop your egg in. Cook for 4.5 mins, then take the egg out to cool. Peal the shell and cut the egg in half. 

Assemble all of your ingredients in a bowl, and serve with a big squeeze of lemon on top. Happy summering :)

Eggplants Four ways

THE CASE OF THE MISUNDERSTOOD NIGHTSHADE

From what I've observed, eggplants are hard to figure out. They have a squishy texture when cooked, and soak up their surrounding flavors like a sponge- rendering them utterly flavorless if you don't use a heavy hand with your arsenal of spices. In a way they're the underdog. Sans a token cheesy eggplant parmesan dish, the oddly shaped vegetable leaves us scratching our heads, begging the question- what on earth am I going to do with you, you silly, silly vegetable?

Well, I'm here to answer that question. Oftentimes creativity is borne out of strict constraint. I made myself a bet (literal proof of my funemployment and loneliness)- make brilliant eggplants, make them delicious, make them different, make them flavorful, make them bold.

I flexed my creative muscles and came up with four ways to use your eggplants as a platform for insanely delicious flavors. The recipes listed below are hearty, and can stand alone as a main dish. Happy eggplanting! 

• The Renaissance Eggplant: Fennel frond pesto & parsley bruschetta 
• Smash a Lentil Eggplant: Smashed yellow lentils with golden raisins and feta
• Dull to Dill Eggplant: smokey carrot hummus with dill and yogurt
• Bibimplant: sesame quinoa with kimchi, soft boiled egg and black sesame

TO PREP THE EGGPLANTS

1. cut the eggplant in half, lengthwise 
2. score the inside of the eggplant with a sharpe knife in a grid pattern
3. salt the eggplants for 5 mins, dab the excess moisture off the eggplants
4. prepare the spice rub
   • 1/2 cup of olive oil
   • 2 cloves of garlic, minced
   • 2 tbs. salt
   • 1 tsp. pepper
   • 1 tsp. cumin
   • 1 tsp. chili powder
   • 1 tsp. chipotle powder (or paprika) 
5. brush the mixture on the eggplants, be liberal!

The Renaissance Eggplant

INGREDIENTS

• 1/4 cup of fennel fronds, chopped
• 1/2 cup of parsley 
• 1 cup of olive oil 
• 1/4 cup of parmesan
• 1/4 cup nuts of choice (I used cashews)
• 1/2 cup heirloom tomatoes, chopped
• 2 tbs. salt + pepper
• 1/4 cup of scallions, chopped
• 2 tbs. garlic  

DIRECTIONS

Bake the eggplant at 425 for 45 mins, or until the flesh is squishy. Meanwhile, put the fennel fronds, 1/4 cup of parsley, 1/2 cup of olive oil, salt, pepper, parm and nuts in a food processor and pulse. 

Put the tomatoes, remaining parsley, scallions, garlic, salt and pepper, and remaining olive oil in a bowl and refrigerate for 30 mins. 

Once the eggplants come out of the oven, top with pesto and bruschetta. 

Smash a Lentil

INGREDIENTS

• 1 cup of yellow lentils
• 1/2 cup of golden raisins
• 2 tsp. salt
• 1/2 cup of scallions, chopped
• 1/2 cup of feta

DIRECTIONS

Bake the eggplant at 425 for 45 mins, or until the flesh is squishy. Meanwhile, put the lentils with 2 cups of water on the stove top over high heat. Once it comes to a boil, cover and simmer for 20 mins, or until mixture is mushy. Add the salt, raisins and scallions and let mixture sit for 20 mins until the raisins are hydrated. 

Once the eggplant comes out of the oven, top with lentil mixture and feta.  

Dull to Dill

INGREDIENTS

• 3 cups of carrots, chopped
• olive oil 
• 1 tsp. salt
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. cumin
• 1 can of chickpeas
• 1/2 squeezed lemon
• salt and pepper
• 1/4 cup of tahini
• 1 tsp. dill chopped
• 1 tbs. yogurt

DIRECTIONS

Bake the eggplant at 425 for 45 mins, or until the flesh is squishy. Meanwhile, put the carrots on a cookie sheet with spices and olive oil, roast in oven at 425 for 35 mins. When the carrots are done, put in food processor with chickpeas, lemon, tahini, olive oil and salt + pepper. Mix until creamy.  

Once the eggplant comes out of the oven, top with carrot hummus and yogurt. Garnish with dill.  

Bibimplant

INGREDIENTS

• 1 cup of quinoa
• 2 cups of water
• 1 tsp. soy sauce
• 1 tsp. rice wine vinegar
• 1 tsp. sesame oil
• 1 tsp. maple syrup
• your favorite kimchi (I used Hex Ferments) 
• 1 egg
• 1 tsp. black sesame seeds

DIRECTIONS

Bake the eggplant at 425 for 45 mins, or until the flesh is squishy. Meanwhile, put the quinoa and water on a pan on the stove and bring to a boil. Once it's boiling, reduce to simmer, cover and cook for 20 mins. When the quinoa is finished cooking, add the soy sauce, sesame oil, rice wine vinegar and maple syrup. 

Bring a separate saucepan with water to a boil. Add an egg and cook for exactly 4.5 mins. When the egg is ready, let it cool outside of the water, shell the egg, and cut in half.

When the eggplant is ready, top with quinoa, kimchi soft boiled egg and black sesame. 

Savory cakes with lemon yogurt and roselle pesto

FLIPPING A PANCAKE ON ITS HEAD

I married into a devout pancake family- a family who holds the custom of Sunday morning pancakes with religious fervor. I won't say that I had a difficult time adjusting to this tradition, after all- pancakes are buttery, fluffy and the perfect platform for my favorite sweet topping - maple syrup. But I'm not really someone that loves to eat sweets. Growing up I often preferred to eat potato chips, french fries, pizza as treats over ice cream, cakes or candy.

This savory pancake recipe is the perfect brunch item for those of us who have a panache and deep passion for salty snacks.

PS! - Roselle is such a yummy hearty green that's in season now and most likely available at your local farmer's market. It's like a citrusy kale or chard.

PANCAKE

• 1/2 cup oat flour
• 1 cup cornmeal 
• 3 1/2 tsp. baking powder
• 1 tsp. salt
• 1 1/2 cups of almond milk
• 1 egg

ROSELLE PESTO

• 2 cups of roselle or a green of your choice
• 2 cloves of garlic
• 1/2 cup of parmesan
• 1/2 cup of olive oil
• 1/2 cup of water
• 1/2 cup of nuts of choice (I used almonds) 

LEMON YOGURT

• 1/2 cup of yogurt
• 1/2 of lemon, squeezed
• 4 tbs. chopped dill
• 1 clove of garlic
• 1 tbs. dijon mustard
• 1/2 tsp. salt

DIRECTIONS

Mix the pesto ingredients in a food processor until smooth. The consistency should be a liquidy paste. Add more water if needed. 

Mix the dry ingredients in the pancake recipe together. Make sure there are no lumps. Make a well in the bowl and add the wet ingredients. Mix together until smooth. Heat olive oil on med-high heat in a pan on the stovetop until a droplet of water sizzles. Add 1/2 cup of the batter in the pan, and one tsp. of pesto in the middle. Wait until the batter develops bubbles (about 3 mins), and flip the pancake. 

Meanwhile, mix the yogurt with all ingredients.

Serve the pancakes with yogurt and drizzle of pesto (add more water if the mixture is too stiff), and a soft boiled egg on top (boil an egg in water for 4 mins).  

Roasted Smokey Corn Salad

FOOD DESERT OASIS

It's always enjoyable to shop at a grocery store teeming with affordable produce and locally-made-in-DC products. It's even more gratifying however to discover this shop, open for business, in an area that is underserved, and often ignored by incoming grocers. 

I took a tour of Good Food Markets last week, and was delighted to see a bounty of glistening produce, and shelves stocked with some of my favorite local products- Misfit juices, Michelle's Granola, Cherry Glen cheese, DC Central Kitchen's Fresh Start meals to go, to name a few. 

Remarkably, the store is thriving and addressing a real need in the community. I saw a shirtless man walk up to the store in hopes of buying some watermelon. Because of food safety regulations, there's a strict no-shirt, no-shoes, no-service policy at GFM (it was also 100 degrees, so I understand where the customer was coming from), but Philip Sambol, the founder took the man's EBT card and change, purchased the melon and hand delivered it to him. I witnessed someone in the community going through great lengths to get a hold of their fruits and veggies- proof that there is in fact demand for healthy, fresh food in underserved areas. The store also holds monthly tours for children to teach them how to prepare the produce. All this to say that it's clear to me that GFM has a holistic understanding of the challenges that our communities face, and they're taking a non linear approach in order to advance their cause as a result. 

Good Food Markets is improving many links along our food value chain - they're purchasing from local farmer's, they are educating the public on the benefits of healthy eating & getting communal buy in, they're creating a market for accessible and affordable produce, they're supporting initiatives like DC Central Kitchen's fresh start- their catering company that makes meals using salvaged and gleaned produce, thereby reducing from food waste. It was incredibly inspiring for me to see the positive impact that socially conscious businesses can have our on food system. Go there and support them! 

Here's a salad that I made using the beautiful produce from Good Food Markets. Price per serving: $3.30.

INGREDIENTS

• 1 ear of corn
• 3 scallions
• 1 pint of cherry tomatoes 
• 1 avocado 
• 1 jalepeno
• 2 tbs. parsley
• 2 tbs. mint
• 1/4 cup of feta, crumbled
• 1 head of romaine lettuce
• 1/4 of a lemon
• 4 tbs. of olive oil
• 4 tbs. balsamic vinegar

DIRECTIONS

Heat the oven to 400. Husk the corn, and shave the kernels off of the cob. Place the kernels in a cast iron skillet and roast for 20 mins with olive oil, salt and pepper on top. When the corn comes out of the oven, sprinkle the corn with chipotle powder and smoked salt. Chop all of the remaining ingredient, place in a bowl and top with olive oil, lemon and balsamic vinegar.