today’s recipe comes from our new intern naomi! i haven’t had a chance to “formally” introduce you guys to her yet but i will soon :)
These random days of gorgeous spring weather we’ve been experiencing, have me thinking one thing – SUMMER. My friends and I have already jumped the gun and pulled out the vinyl records and grill for summer-like evenings outside. My mind is on warm weather and night time meals, so I wanted to share a simple soup recipe paired with some delicious cornbread. I especially love this cornbread recipe because it is made with yogurt instead of butter. The meal is simple, light, and perfect to eat at the picnic table in the backyard with friends!
Both recipes come from my Moosewood (an organic and vegetarian restaurant based in Ithaca NY) cookbook which has proven to be a favorite of mine.
Cream Spinach Soup
1 Large Onion
2 Medium Potatoes, peeled & chopped
3 Cups of Water
2 Tsp Salt
1lb. Spinach, cleaned & stemmed
5 Med Garlic Cloves, peeled only
1.5 Cups Milk (can be low fat, I like 2%)
White Pepper and Nutmeg to taste
- Place onions, potatoes, and water in a large saucepan. Bring to a boil and then cover and simmer until potatoes are fully cooked.
- Remove from heat, add spinach and garlic, cover and set aside.
- Heat up milk in a large skillet.
- Puree spinach and potato mixture.
- Once pureed, stir in heated milk, white pepper, and nutmeg.
2 Tbsp Brown Sugar
2 Egg Whites
¾ Cup Greek Yogurt (can be nonfat)
1 Cup Cornmeal
1 Cup Unbleached White Flour
½ Tsp Salt
1 Tbsp Baking Powder
- Preheat oven to 350˚F
- Grease an 8”
- In a large bowl, beat together the brown sugar, yogurt, and eggs until frothy.
- In a smaller bowl, mix together cornmeal, flour, salt, and baking powder.
- Gently fold the dry ingredients into the wet until just mixed together.
- Pour batter into pan and bake for 20-25 minutes.
i grew up in the city for the earlier part of my childhood, and i’ve always felt really fortunate to have that experience. we lived at the end of a quaint, tree-lined street where everyone knew each other, us kids all played together, and block parties were a common occurrence. i took art classes (and went sledding) at the museum of art, loved riding what i called “accordion buses” and playing at cherry street park, and regularly went shopping at reading terminal. i can’t say that i always loved going there, as it was typically a crowded weekend day, but it always seemed so full of activity and excitement, and of course, delicious food.
it was recently named one of the top ten public markets in all of the united states, so i thought i’d take a trip down memory lane and visit for the first time in years to take some photos.
reading terminal is located on 12th street between market and arch in philadelphia – check out the website here.
i have a confession… i am a terrible, awful cook. i burn everything. but one thing i can do is pasta, and one of my favorite spring/summer dishes is lemon pasta. i know it sounds really simple – and it is – but i’d never had it until a guy made it for me and to this day i still can’t make it as well as he did, but i’m sure you guys can.
all i really do is make pasta as i would normally (my favorite kind is angel hair pasta), and for sauce i mix together some butter, olive oil and lemon juice in a pan and drizzle on top, add some pepper and that’s it. but i was looking around online, and i think this would be amazing with some snow peas or edamame mixed in, and apparently some chopped parsley makes a great garnish :)
i found a few yummy recipes around the web if you want to try them, here, here and here.
one of our fp girls sent me these photos the other day, saying she was inspired by my vintage loves bag post last week me to make these cupcakes! she made them for the staff and customers at roosevelt field this weekend. don’t they look amazing?! i totally want to try to make some.
here’s how to make them!
buy a box of yellow cake mix and separate the batter into 6 bowls. add food coloring for red, orange, yellow, blue, purple and green. fill the cupcake liners with a little bit of each color – but don’t mix the colors! and there you go… tie dye cupcakes :)
today’s recipe is from one of our fp girls, who says she first learned about the acai bowl in san diego, where all the little coffee and sandwich huts along the beach served them.
frozen acai sorbet
fresh fruit- my favorites: bananas, strawberries, peaches, blueberries
mix together in a bowl and enjoy! this makes a delicious breakfast or snack :)
i don’t want to overload you guys with the vegan recipes, but i found this one and i could not resist sharing it – it looks unbelievable.
this recipe is made with socca crust, but if you’re not into the vegan thing, this could easily be made with regular pizza crust.
3/4 cup chickpea flour
2 tbsp olive oil
pour into oiled cake pan. bake on 375 F for 40 minutes. set aside.
the next step is the couliflower based alfredo sauce – something i didn’t know about until just recently when my friend told me, but apparently tastes just as good as cheese-based alfredo!
cauliflower-almond garlic alfredo sauce:
1 cup steamed cauliflower
1/4 cup olive oil
2 tbsp water
4 cloves garlic
1/3 cup soaked almonds
salt and pepper
blend until smooth and spread on crust.
top with green peas, green peppers and onions. drizzle additional sauce on top and a sprinkling of oregano and shredded basil. bake for 20 additional minutes or until topping are cooked through.
beautiful breakfast inspiration from the blog simply breakfast that jemma introduced me to :)
in my mind there are few things better than grilled cheese and tomato soup. especially when it’s cold out – but really, it’s good any time. while i’m perfectly content with my usual campbell’s tomato soup and wheat bread + cheddar, i found some recipes online that look pretty out of this world.
this tomato basil soup looks sooooo good – love the idea of topping with fresh basil and thin slices of parmesan cheese!
now for the grilled cheese part – this one stopped me dead in my tracks. its made with homemade beer bread, sharp cheddar and fontina cheese, dijon mustard and caramelized onions – and though i’d probably do it without the onions, it looks incredible – not to mention combines three of my favorite things ;)
i first came across my breakfast blog when the author, maggie, posted a cute diy project using one of our catalogs. when i checked out her blog, i was immediately drawn to her unique style of writing and quirky, likeable personality. and she happens to post some really yummy recipes that are right up my alley – organic, vegetarian, healthy and still delicious.
here is one of the recipes i came across on her blog recently that i’m dying to try. i’m getting hungry just thinking about it:
california sun dried tomato breakfast sandwich
- multigrain gluten free bread
- raw sun dried tomato garlic sauce
- one large farm fresh egg
- one avocado
- sea salt and pepper
toast the bread and spread with raw sun dried tomato garlic sauce. cook one large farm fresh egg sunny side up in an infused garlic olive oil and dress with black pepper. slice avocado and add on as desired. sprinkle with sea salt and more pepper, and voila! breakfast :)
check out my breakfast blog here!
i would NEVER have thought to combine these things, but i am not kidding you – it is so delicious:
start by toasting fruit and nut bread (this one was from whole foods)
drizzle olive oil on the bread
spread guacamole on the bread
add some brie cheese
top with green grapes
and enjoy :)
1/2 cup vegan butter
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
1/4 teaspoon black pepper
egg replacer for 2 eggs
1/2 cup buttermilk* mixed with 1 teaspoon vanilla
1 1/4 cup pumpkin puree
*make vegan buttermilk by placing one tablespoon of white vinegar or lemon juice in a liquid measuring cup. add enough milk (soy or replacement milk of choice) to bring the liquid up to the one-cup line and let stand for 5 minutes.
preheat the oven to 350 degrees.
beat the butter and sugars on medium speed until fluffy (about 5 minutes.) while that is mixing, sift the flour, baking soda, cinnamon, nutmeg, salt, baking powder, ginger, cloves and pepper in a medium sized bowl.
add “eggs” to the butter and sugar and mix thoroughly. alternate adding the flour and milk mixtures, beginning and ending with the flour. mix thoroughly again. now add in the pumpkin puree and mix until smooth.
bake 23-25 minutes. let cool completely and frost with your favorite buttercream frosting! makes approximately 22 cupcakes.
…our resident yoga expert shares some of her favorite yoga resource!
The above image is the Master Yoga Chart of 908 Postures by Sri Dharma Mittra. This poster hangs in the studio where I frequently practice in Brooklyn and I can’t help staring at it!
Obvious, yes, but this is definitely the most general and appealing website/magazine out there. They have great tips on integrating a yoga practice into your daily life and are constantly exploring the history, spirituality, and practicality of yoga.
A funny blog about yoga!
A beautiful poetry book that isn’t necessarily “yoga” but relates to all of the beauty and wisdom of life that yoga helps bring into consciousness. I cannot believe I did not read this book until this year!
We have the cutest bras to peek out under your sweaty tees and tanks and the seamless tops are awesome for yoga too. I know yoga teachers that LIVE in the halter bras!
Yoga to the People
This is where I did my teacher training. They have studios in New York and California and their website features free podcast classes you can follow at home!
and here’s a collage of my ideal bag for yoga!
the monrow vintage sweatpants and heathered sporty bra would be perfect for yoga class, after which i’d throw on the super stripe tee, fairisle reversible beanie and trapper moccasins for the walk home :)