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

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.

Herby chop salad with stems and pumpkin seeds

SERIES •• THE MIDDLE EAST FEAST // ENTRY 1

Travel inspires me. When creativity is a central part of your job, it can be hard to drum up original and inspired ideas on demand. But when I travel, I break the mundanity. I come across new ideas with speed and ease by osmosis- by simply surrounding myself with new people, perspectives, rituals, flavors. The exciting melting pot of newness provides me with a never ending source of ideas- new dishes that I dream up (literally and metaphorically), new projects to begin, new conversations to have.

My husband and I just returned from a 10 day stint in Israel. I’ve been there dozens of time and even lived there after high school. But this trip was different. I packed my bags and boarded the many planes that got me there with an explicit intention- to take in each experience with an open heart and open eyes, and allow myself to get inspired. In many ways this trip wasn’t very different from trips past. We visited friend and family. We went to the dead sea. We went on hikes. But this time I was awake, present in each moment and aware of the potential for each and every experience to become of point of supply for ideas.

Most importantly, I’ve become inspired by the food. Food in Israel is complicated. In some cases, it’s a single unifier among communities in contention, a centerpiece around conversations between persons divided. More commonly though, it’s axiomatic of the Conflict at large- a symbol of cultural appropriation, friction, historical dispute, and discord. But politics aside, food in the middle east is like a tapestry, each thread coming together towards a greater whole, each ingredient coming together to create culinary brilliance. One of the most exciting dishes that I had on my trip was a Dukkah spiced hummus – a plate that celebrates the culinary traditions of Arab Israelites and Palestinians and their Egyptian neighbors.

Like food in Israel, I strive to create recipes here that embrace the AND, the fusion of culinary heritages, unlikely flavor combinations, and complimentary textures.

Herby Salad:: This is the first entry of The Middle East Feast series. I will be posting 4 recipes that each have been influenced by my trip in Israel, featuring endemic ingredients that celebrate the Place, and stories that celebrate the Spirit. I had this salad at my cousins wedding in Ashdod and was found so much beauty in the simplicity of flavors and ingredients. Every flavor was identifiable, and each ingredient existed in harmony with the rest. Herbs are an important part of Middle Eastern cuisine, and so in a way this salad is like Israel in a bowl. 

INGREDIENTS

• 2 cups of parsley chopped, include stems
• 1 cup of mint chopped, include stems
• 1 cup of scallions copped
• ¼ cup of pumpkin seeds
• ½ cup of sesame oil
• ¼ cup of apple cider vinegar
• 1 tbs of maple syrup
• 1 tsp of salt

DIRECTIONS

Chop the herbs. Place in bowl with pumpkin seeds. Whisk the remaining ingredients in a bowl and pour of salad. Betavon.

Shredded Brussels Sprouts with Parm, Toasted Chickpeas and Lemon Zest

HOW NOT WASTE FOOD AS A FOOD PHOTOGRAPHER, CONTINUED

Short and sweet, yet another example of how I've been using of my leftovers from photoshoots, featuring tons of lemon zest from Mistfit Juicery, imperfect lemons. 

I’ve employed various strategies to prevent food waste in my own kitchen. While they may take a bit of extra effort, it’s actual a really fun way to get creative, give back, and be social.

Here are my top tips of avoiding food waste in the kitchen:

• Take stock

  • Look through your bermuda triangle-eqsue pantry to see what ingredients you have on hand.

  • Figure out what flavors work well with your leftover ingredients. Think about blending salty and savory, sweet and sour, raw and cooked. Be creative!

  • Look through cookbooks or do some online research with your selected ingredients in mind. Can any of these recipes that inspire you work with the ingredients you have? What about a stew? A salad? A frittata? 

• Make stock

  • When I have peels, stubs, odds and ends from cooking or from a photoshoot, I like to boil them in water and herbs to make a vegetable stock. I freeze the stock and have it on hand for months. It's an incredibly flavorful ingredient for soups, stews, braised vegetables, and grains. 

• Smoothies,  juices, sauces, dips

  • When in doubt, blend. Blend your leftover veggies into sauces, pestos, dips and blend your fruits into smoothies and sorbets. 

  • Juice your fruits and vegetables and keep them in the fridge for up to 2 days.

  • Freeze your bananas, berries and fruits and blend them into a smoothie. No need to add ice and dilute the flavor when your produce is frozen ;)

• Recreate and reinvent

  • Figuring out how to reuse a dish that you've already made is one of the best exercises in creativity. Think about how you could reinvent your leftovers by turning them into soups, stocks, sauces, sandwiches, desserts etc.

  • For example, you can use your leftover sweet potato casserole as a [delicious] breakfast topping for warm oats, or use your leftover roasted veggies into main ingredient for a grain salad.

• Freezing produce

  • Freeze your pulp or produce that you can make use of. Then bring the produce to your local market and compost it. Or use your frozen produce over the winter months when not much is available.

• Donate    

  • Donate your produce to a local emergency food relief organization. Food pantries are always looking for fresh food, especially around the winter months when not much else is available or seasonal.

• Facebook PSA

  • Share the wealth! Update your facebook status to see if friends want to pick up your food, or host a dinner party using your excess produce.

Recipe using leftover produce, below. Perfect and simple recipe for your holiday table. Enjoy!

INGREDIENTS

• 4 cups of brussels sprouts, shredded
• 2 lemons, zested and juiced
• 1 cup of dried cranberries
• 1 can of garbanzo beans, roasted for 40 mins at 375
• 1 cup of parmesean cheese, shredded
• salt and pepper
• 1/4 cup of olive oil
• splash of apple cider vinegar

DIRECTIONS

Toss all ingredients together and enjoy! 

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. 

Broccoli with grapes, pecorino, and pecans

ROCK OUT WITH YOUR BROC OUT

Nothing says early fall like fresh local broccoli. I love pairing the cruciferous vegetable with something sweet, tangy, and salty. It really makes for the most well rounded, flavorful dish. Here's my recipe for an out of this world salad featuring broccoli as the star ingredient. 

INGREDIENTS

• head of broccoli
• 1 cup of seedless grapes
• 1/4 cup of pecans, chopped
• 1/4 cup of parsley, chopped
• 1/4 cup of grated parmesan or pecorino
• 1/4 cup of olive oil
• 1/4 cup of white wine vinegar
• 2 tbs of honey
• 1 tbs of dijon mustard

DIRECTIONS

Preheat oven to 425. Chop the head of broccoli into florets. Place broccoli on sheet pan with olive oil, salt and pepper, and roast for 25 mins. 

Meanwhile, whisk together the dressing ingredients. 

When the broccoli is done, assemble with the remaining ingredients and enjoy! 

Halloumi with Peach Confit and Mint

IT'S EASY BEING CHEESY

I get a lot of recipe inspiration from the culinary traditions of the Middle East. Part of my appreciation for the cuisine comes from fond memories of my travels to Israel as a child, eating unfamiliar food in an unfamiliar place, my first time outside of the US.

Aside from the nostalgia though, I'm intrigued by the shared appreciation for food across many different people. In a time of indefatigable conflict, the love of hummus is a salient unifier. The origins of many foods of the Middle East are barely traceable, yet coveted by all who live in the region. Falafel for example, is enjoyed by Arabs, Christians and Jews alike, yet no one truly knows who "discovered" the delicacy first. In a way, food in the Middle East is a common denominator, or a shared language amongst groups of people that normally cannot understand each other whatsoever- both literally and figuratively. 

Many progressive chefs believe in this concept, and want to use food to bring people together. Here's a quote by Jerusalem's Yotam Ottelenghi (Jewish), about his relationship with his co-author Sammi Tamimi (Palenstinian).

"It's funny because we are not those labels, we're just two people. We're quite similar in many ways and that similarity transcends everything else. We're not political animals. In a sense, we're not really good representatives of our own culture. So it's very easy for us to get on. And we love the same kind of food, we love celebrating food, and eating wonderful things and cooking hummus."

Politics aside, in honor of my love for Middle Eastern cuisine, I threw together a magical dish of fried halloumi with delicious fixings on top. Enjoy! 

INGREDIENTS

• halloumi (cut into 1 inch in width rectangles) 
• mint (7 leaves, torn) 
• 1 cup of walnuts, chopped
• 2 tbs honey
• 1 onion, sliced
• 1 peach, sliced
• 1/4 cup of apple cider vinegar
• 2 tbs maple syrup
• 1 tbs of zaa'tar
• salt and pepper
• 4 tbs olive oil

DIRECTIONS

In a saucepan, add olive oil, onions, peaches, salt and pepper. Cook down until onions are translucent. Then, add vinegar, zaa'tar and maple syrup. Bring to a boil, then reduce to simmer for 45 mins. 

Meanwhile, add 2 tbs olive oil in a pan. Bring to high heat. Sear the halloumi on both sides (2 mins ea.). Take the halloumi off the heat and cool. 

Assemble the halloumi with peach and onion on top, walnuts, sprinkle of honey and mint. 

Watermelon with Gorgonzola, Mint Gremolata and Balsamic Reduction

BECAUSE IT'S NTL WATERMELON DAY, AND DAMN IT, LIFE IS GOOD

A day that should be called- International Watermelon Day. After all why limit this celebrated holiday to our nation alone? 

A light and refreshing appetizer or snack to honor a melon named after it's H2O content. 

INGREDIENTS

• watermelon, cubed
• 1/2 cup of mint
• 1/4 cup of sunflower seeds
• 3 tbs. olive oil 
• 1 tsp. sea salt
• gorgonzola 
• 2 cups balsamic vinegar 
• 1 tsp. of honey

DIRECTIONS

Heat a pan on the stove top and add 2 cups of balsamic vinegar and 1 tsp. of honey. Boil the mixture until it reduces to half the amount and resembles a syrupy liquid. 

Meanwhile, cube the watermelon. Using a mortar and pestle, crush the mint, seeds, olive oil and salt until the mixture resembles a paste. 

Assemble the watermelon with gorgonzola on top, topped with the mint gremolata and balsamic reduction. 

Grape, Olive, Pistachio, Goat Cheese, Herb-Arugula Salad

THE "I JUST GOT BACK FROM ITALY AND AM NOW QUESTIONING MY LIFE DECISIONS" SALAD

I returned from a stint in Italy around 2 months ago. Since then, my life has changed pretty dramatically. Two days after my trip, donning a Florentine leather jacket, I called my manager to put in my 2 [which in reality ended up being 6] weeks notice. I quit my job. A job that I loved, one that inspired me, but one that also became a source of stress. I needed some time and space to breathe and figure out how I truly wanted to spend my time.

I believe that travel reveals the wonder of a world unfamiliar. One such "wonder" was the unfamiliar Italian a-careerist lifestyle and values. Not one Italian that I met along the way asked me what I did for a living. It was as if that story didn't really matter to them. Instead they wanted to learn about my family, where I've traveled to, and my culture. I discovered that the way in which an Italian gets to know a stranger involves telling a joke, winning them over with flirtations and charisma, and feeding them lots (and lots) of cheese and wine. Truly groundbreaking stuff.

Anyway, this lifestyle that I came to know and love called into question my own work values set- how work related stress percolated into my personal life, and how anxiety seemed to gnaw at me each morning upon rising. This is no way to live. After settling back into reality after my Italian sabbatical, I knew I had to make a change. For me that change involved healing, self care and lots and lots and lots of cooking. 

Here's my salad inspired by the bustling streets of Milan: 

SALAD

• 1/2 cup of red grapes, halved
• 1/2 cup of black olives, slices
• 1/2 cup of pistachios, toasted
• 1/2 cup of parsley
• 1/2 cup of scallions
• 1/2 cup of mint 
• 1.4 cup of goat cheese, cubed or crumbled
• 2 cups of arugula

DRESSING

• 1/4 cup olive oil
• 2 tbs. honey
• 2 tbs. dijon mustard
• 1 tsp. lemon zest
• 1 tbs. lemon juice
• 2 tbs. vinegar 

Saluti!

Toast, Goat Cheese, Honey, Black Pepper

TOAST, IT'S WHAT'S FOR DINNER

A quick but heavenly dish to whip up in a flash. I used truffle honey that I smuggled from Milan, but I recognize that this is a pretty inaccessible ingredient. I recommend using your favorite type of honey to finish the dish. 

COMPONENTS

• Your favorite bread (I used 7 seed raisin and almond)
• Your favorite goat cheese (I used Cherry Glen's Ash)
• Your favorite honey (I used bootleg truffle honey)
• Cracked black pepper

Brussels Sprouts, Sour Cherries, Parmesean

THAT BRUSSEL HUSTLE

This recipe was created under the best sort of conditions. My friend hosted a potluck dinner last week, looking to put together a menu featuring a hodgepodge of available seasonal ingredients. Determined to avoid another trip to the grocery store (and another swiping of my credit card),  I laid out all of my pantry and fridge ingredients on my kitchen table. What to prepare, I wondered.... Looking down at the provisions, I knew in my heart that I had to unite each of the items below into one bowl. I was looking for something salty, something crunchy, something sweet and sour, and something acidic. The recipe basically wrote itself. Though the dish came together organically, it's going to become a classic in my kitchen. It's simple, flavorful, textured and beautiful. 

INGREDIENTS

• brussels sprouts, halved
• 1/4 cup of pistachios
• 3 tbs. of mint, cut in ribbons
• 1/4 cup of dried sour cherries
• 1/4 cup of shaved parmesan 
• 1 squeeze of lemon
• 2 tbs. of olive oil
• salt and pepper to taste

DIRECTIONS

Cut your sprouts in half, place on a baking sheet with olive oil, salt and pepper and back at 425 for 20 mins or until golden brown. Cut the mint into ribbons and place in a bowl with cherries and pistachios. When the sprouts are ready, place them in the bowl, and shave parmesan over top. Squeeze lemon and drizzle olive oil over the ingredients and toss. 

Fried Egg Toast, Tomato Jam, Ash Goat Cheese

SO HOT YOU COULD FRY AN EGG

So I did! But don't worry, there won't be any pavement residue in this recipe. This toast is seriously delicious and can be served for brunch or a classy mid afternoon snack. Inspired by the furnace that is Washington DC. 

Speaking of furnaces... This recipe features Cherry Glen's Monocacy Ash Goat Cheese. It's a soft ripened two layer cheese with a line of edible ash. Insanely yummy and decadent.

TOMATO JAM

• 1 tbs. of butter
• 1 tbs. of olive oil
• 1 heriloom tomato, cubed
• 1/2 red onion, diced
• 1 clove of garlic, chopped
• smoked salt to taste (or regular salt)
• pinch of smoked chipotle powder (or smokey paprika) 
• pinch of aleppo pepper (or chili powder)
• 2 tbs. maple syrup
• 3 tbs. apple cider vinegar 

REMAINING INGREDIENTS

• your favorite goat cheese 
• piece of toast
• 1 egg

DIRECTIONS

Heat butter and olive oil in a sauce pan. When the oil looks runny, add the onion, cook over medium high heat until the onion is translucent. Add the tomato, smoked salt and garlic. Cook for 2 mins. Then, add the maple syrup, apple cider vinegar, smoked pepper powder and aleppo pepper. If you can't find these ingredients, then use paprika and chili powder instead. Bring mixture to a boil, then cover and simmer for 7 mins until the mixture resembles a loose jam. 

Meanwhile, heat olive oil on a pan over med-high heat. Crack an egg directly over top the pan and cook for 7 mins, or until the egg slips around in the pan. I like my eggs runny, but cook you're egg to your liking. Toast a piece of bread. Spread goat cheese on the toast, top with the tomato jam and fried egg on top. 

Grapefruit Avocado Salad, Black Pepper vinaigrette

BEAT THE HEAT

I'm writing this post in the midst of a heat wave - the dog days of summer. The last thing on earth I want to do today is turn on my oven. Here's a hot-as-hell-outside food hack to cool you down but not weigh you down. 

All of these ingredients came from Good Food Markets, the best (and most affordable & accessible) healthy grocer in NE DC. More details on the amazing food desert healthy corner store coming soon... Till then, make this salad. It's the bomb.blogspot.com. 

SALAD

• 1 grapefruit, rind removed, segmented
• 1 avocado, diced
• 1 jalapeño, deseeded, ribs removed
• 4 leaves of mint, cut in thin ribbons
• 4 scallions, chopped

DRESSING

• 3 tbs. of grapefruit juice
• 5 tbs. olive oil
• 3 tbs. apple cider vinegar
• 2 tbs. maple syrup
• black pepper and salt to taste
• 1 tbs. grapefruit zest

DIRECTIONS

Peel your grapefruit, and cut into segments. Remove the rind and any white part of the rind. Open the avocado, and dice into 1 inch cubes. Cut the pepper in have and remove the seeds and ribs (unless you love spicy food like I do - in that case, leave some of the seeds in there!). Chop the scallions. Place all ingredients in a large bowl. 

In a separate bowl, whisk the oil, grapefruit juice, apple cider vinegar, maple syrup, salt and pepper, and grapefruit zest. When all ingredients are incorporated, drizzle the mixture over the salad. 

Pickled Fennel Stems

WASTE NOT

I'm now going to attempt to address a question that plagues many of us with gnawing dread- "What the heck am I supposed to do with the fennel stem and fronds?!" We've all been there - we're in the kitchen, concocting some culinary deliciousness with loads and loads of fresh produce. And then as we peer down at our cutting board, we feel that familiar pang of millenial guilt. We notice heaps of organic material left behind. The rinds, stems, leaves, peels, etc. Yes, you could compost the refuse, OR you could turn the unwanted parts into something spectacular. 

Two dear friends of mine (one of which happens to be the co-founder of Misfit Juicery, appropriately) urged me to do something creative with the fennel remains. I decided to try pickling the stems and fronds! For now it's experimental and I have no idea how it will taste. But I can't help but smile triumphantly knowing that I'm using food that some may label as garbage and am instead creating something fantastic. It's like I'm starring in my own mini Chopped challenge, and I haven't been chopped. The pickled fennel is currently in my fridge, doing it's thing. 

I'd love to hear from you! Comment at the bottom or send me a message with ways that you've used unwanted produce parts in your kitchen.

Here's my recipe for pickled fennel stem and fronds: 

SPICES

• 2 tbs. fennel seed

• 2 tbs. black mustard seed

• 2 tbs. black pepper corn

• 1 tbs. crushed red pepper

BRINE

• 1 cup of water

• 1/4 cup of salt

• 1 cup of white vinegar

DIRECTIONS

Sterilize your jar. Add the spice blend. Chop your fennel stems (including the fronds) along the height of your jar. Pack your jar tightly with the stems. Meanwhile, slow boil the water, salt and vinegar. When the salt is absorbed, the mixture is done. Pour the brine into your pickle jar all the way to the brim. Tap the jar lightly to get rid of air bubbles. Cap and close the lid tightly. Place mixture in the fridge for at least two weeks. 

Cannellini Beans with Pistachio Gremolata

COOL BEANS

Leonardo DaVinci once said that simplicity was the ultimate sophistication. If that's the case, then this recipe is sophisticated AF. It's a really easy, yet packs a flavorful punch. 

To vegan-ize the recipe, simply replace butter with olive oil. If you can't find fresh unshelled cannellini beans, feel free to use regular 'ol green beans. 

BEAN

• 2 handfulls of white beans trimmed and cut in half
• 1 large clove of garlic
• 1 tbs. butter
• 1/4 cup of white wine
• 1 tbs. of fennel seeds
• pinch of sea salt and pepper

GREMOLATA

• 3/4 cups of chopped scallion
• 1/4 cup of chopped parsley
• 1/4 cup of chopped mint
• 1/4 cup of pistachios
• 1 tbs. lemon zest
• braised garlic from pan
• 1/2 cup of olive oil (or until the mixture resembles a slurry)

DIRECTIONS

Clean the beans, trim the ends and cut them in half. Heat up the butter on a pan of med-high heat. Add the beans to the pan with some salt, pepper and fennel seed. After 5 mins of cooking, add the clove of garlic. After another 4 mins, add the white wine and let it reduce down. When the liquid has reduced to half, the beans are ready. 

Meanwhile, chop all of the herbs, and add remaining ingredients to a food processor. Pulse the mixture until it resembles a liquidy paste. 

Serve the beans with the herb mixture overtop + enjoy! 

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