bowl of jewels & quinoa + honey tahini sauce

Now that school’s out, I’ve found myself grappling with the unfamiliar yet wonderful burden of having free time. Lots of it. Quiet mornings for drinking my coffee, as slow as I please. Entire afternoons without a single article to read, lesson to plan, or paper to write. Given this new-found freedom, I thought it’d be…

springtime lentil & roasted potato salad

“It is a truth universally acknowledged…” So begins Pride and Prejudice, and while I mean no disrespect to my lady Jane, I feel that her immortal first line–touting, as it does, an early-19th century view of women and marriage–is due for an upgrade. In that spirit, here are some variations that feel a little more relevant to my life…

eggsparagus

Thursdays at 5 PM are my golden moments. Thursdays at 5 PM mark the sweet completion of another 48-hour work week. When I arrive home on Thursdays at 5 PM — neck sore from too much computer work at the U-M School of Nursing, back sore from lifting too many banana boxes at the food…

spring vegetable pot pie

Spring can be sunshine and sundresses and walks through Ann Arbor’s peony garden. Spring can also be rainy and dreary and what-the-heck-I-thought-it-was-May. On days like the latter, you may want to cook up a pot pie to warm up your insides and pass the time while you wait for the sun to reappear. This pot…

radish, asparagus & blueberry salad

My absolute favorite blogger, Joy the Baker, reminded me last week that inspiration matters, and that as a food blogger I should share what inspires me with my dear readers. So here goes: the tale of how a slow morning at work gave birth to the salad of my dreams. In the beginning, there was…

quinoa + walnut + asparagus

Today, a freak tornado warning (after an afternoon of near 80 degree weather and full-fledged sunshine) forced me and three housemates into the basement of our apartment for nearly an hour to wait out the storm. We made the most of it, though, huddled around the washer and dryer playing word games and listening to the…

let’s give ’em something to stalk about

At last! The Sprout Diaries receives its first cooking entry. The two recipes described here (baked asparagus & yellow pepper frittata and roasted potatoes & asparagus with parmesan) used farm fresh Michigan asparagus, the local-ness of which I feel was key to both dishes’ overwhelming success. baked asparagus & yellow pepper frittata 2 pounds asparagus…

“asparagus transforms my chamber pot into a flask of perfume”

This arguably controversial opinion of asparagus’s effect on urine, as offered by French writer Marcel Proust in 1913, is a colorful illustration of mankind’s long-standing fascination with asparagus. Since its initial cultivation by the Ancient Greeks, asparagus has enjoyed a 2500 year history of charming palates and, as Proust observed, transforming chamber pots. (Interestingly, research…

asparagus come lately

I had hoped that this second installment of The Sprout Diaries would herald my triumphant acquisition of farm-fresh Michigan asparagus, but alas, it seems the uncharacteristically cold spring has kept the vegetable in hibernation longer than usual. In Michigan, the asparagus harvest season typically begins in late April or early May, and extends until early…