Shaved Brussels Sprouts Salad

_MG_7459Brussels sprouts were one of those vegetables I stayed away from as a kid because someone told me they were gross, and once I finally tried them as a teenager, made me kick myself for missing out all those years.

_MG_7469We eat them all the time in the winter, usually simply roasted with olive oil and salt and pepper until they are super crispy, but when I came across this salad from one of my favorite little restaurants in NYC, I knew I had to give it a try. I made do with what I had, but since you only need a few ingredients, the salad comes together in minutes and is a study in simplicity. It goes perfectly with roast chicken or short ribs, and makes a great alternative to traditional winter roasted vegetables. _MG_7465

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Shaved Brussels Sprouts Salad

Meyer Lemon-Bay Leaf Pound Cake

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_MG_6085Sorry for the long absence, everyone. I was in Minnesota for a few days at the beginning of the month, and then I was feeling kind of stuck in the winter doldrums. Anyone else feeling like they need a tropical getaway right about now?_MG_6081

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Thankfully, this weekend was slightly warmer (almost 60 degrees in NYC!) and after seeing this lovely cake over on 101 Cookbooks, I was feeling inspired. If you’ve been reading this site for a while, you probably know that I love lemon desserts, and this cake was no exception. Not too sweet, with a hint of herbal flavor that adds depth and compliments the Meyer lemons very nicely. You could easily substitute oranges or regular lemons, depending on your personal preference and what you have on hand._MG_6083

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Meyer Lemon-Bay Leaf Pound Cake

Corn, Chicken & Butternut Squash Soup

_MG_5428Soup isn’t the most glamorous of meals – not nearly as exciting as, say, foie gras, or steak, or even pizza. And yet, there is something so inherently comforting about a bowl of warm soup, filled with hearty vegetables and diced chicken, with a little honey-drizzled cornbread on the side for good measure. Soup like this makes me long for a fireplace, for a cabin somewhere in the woods with snow falling outside the window and no honking horns of the city. I can’t promise that this soup will take you there, but it will make you warm on a cold night no matter where you are, and give you your daily serving of vegetables to boot. And sometimes, that’s good enough._MG_5431

 

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Corn, Chicken & Butternut Squash Soup

Braised Short Ribs and Polenta

_MG_4109I’ve been feeling in a bit of a food rut lately. Much as I love sesame noodles, Thai takeout, and Christmas cookies, I was getting kind of bored. Cooking has always been enjoyable for me, but recently I was feeling uninspired and sluggish, reluctant to post anything here because I didn’t have anything good to post. Last weekend, however, I decided things needed to change. Freed from  the flurry of holiday parties and December business, January seemed like a good opportunity to start fresh and get back into cooking — real cooking, not just throwing on some pasta when I get home from work like I’m tempted to do most nights. _MG_4084While it’s still cold, I want to make more hearty soups, more winter salads, more creative and inexpensive meals. I want to make pickles and take more time to read and play games, and watch less TV (even though this is the supposed Golden Age of television — and it’s easy to believe with Downton Abbey, Game of Thrones, Mad Men — I could go on). I want to enjoy my beautiful new-ish neighborhood more, and make the most of these winter daylight hours.

_MG_4089Inadvertently, this has become a bit of a resolution post, and I was never a big one for resolutions. Any resolutions to exercise more or eat healthier usually don’t seem to last very long, but these I think I can do. And so, I’ll begin this year with a simple (but very impressive) recipe for the perfect winter comfort food: braised short ribs that melt in your mouth, and the creamiest polenta with just the right amount of salt. We enjoyed with a cabernet sauvignon, some candles, and a kale salad (have to try to be somewhat healthy at least), and A. told me it was his favorite one yet._MG_4100 _MG_4104

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Braised Short Ribs and Polenta

Spaghetti & Meatballs

It would seem that fall has officially arrived. I am always reluctant to let go of summer, but something about the crisp air brings on wishes for apple cider doughnuts (of which I had some last weekend), warm soup, and sitting by a fire. Lately, I have had a particular craving for classic spaghetti and meatballs. Of course, growing up in my family, the classic meatballs were Swedish, not Italian (but just as delicious). However, having studied abroad in Italy, I came to love Italian food and culture — and in fact, one of my uncles is convinced we are part Italian, so you never know. In any case, these meatballs make an excellent and hearty dinner, and even better leftovers for lunch the next day. I modified the recipe to make it slightly healthier by using mostly ground turkey instead of pork, but you could also use pork only. I also love how the ricotta makes the meatballs surprisingly light.

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Spaghetti & Meatballs

Simple Winter Salad


As an effort to be slightly healthier, I have been trying to eat more salad lately (and something needs to counteract all of the artichoke dip) Since I quickly become bored of the same old goat cheese-dried cranberries-walnuts salads of winter, I came up with this one to spice things up and add some more interesting fruits and vegetables to my diet. I am a huge fan of citrus, and since it is in its prime season right now, what better way to use it than in a healthy (but of course delicious) salad? Continue reading “Simple Winter Salad”

Simple Winter Salad

$10 Mondays: Mushroom Crostini

For today’s $10 post, I will be continuing the party-themed appetizers (more this week + cake!) You may have already noticed these mushroom crostini in pictures from my earlier party posts and wondered what they were. Well, to answer your questions, these make a great winter appetizer and with a simple green salad also make a cheap dinner. Even though NYC’s temperatures may reach 70(!) degrees this week, the produce selection is still decidedly wintery, so these are a good option until more exciting tomatoes and zucchini are available. Continue reading “$10 Mondays: Mushroom Crostini”

$10 Mondays: Mushroom Crostini