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Brunch!

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Having a backyard has always been important to Spencer and I. We love hosting, having a little sanctuary and being able to enjoy a meal outside.

This holiday weekend we decided to stay home and make a delicious brunch together. On the menu:

Sweet Italian Sausage & Cherry Tomato Frittata
Paprika Potato Medley
Arugula, Beet and Parmesan Salad

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Sweet Italian Pork Sausage & Cherry Tomato Frittata (serves 4)

  • 2 Sweet Italian Pork Sausages
  • 4 Eggs
  • 4 Egg Whites
  • 1 tbsp of Half & Half
  • 1 cup of Cherry Tomatoes
  • 1/4 cup of fresh Basil
  • 1/2 cup of finely grated Parmesan
  • Salt and Pepper to taste
  1. Preheat the oven to 350 degrees F.
  2. In a small frying pan cook sausages (remove casing) until they are nice and brown.  Make sure to crumble with a wooden spoon.
  3. While sausage is cooking, crack 4 eggs and 4 egg whites into a bowl. Add 1 tbs of half and half and beat for a few minutes.
  4. Add fresh basil, grated parmesan and salt and pepper to eggs and mix well. Set aside.
  5. Slice cherry tomatoes in half and place in a greased 9″ x 7″ pan.
  6. Drain grease from sausage and add crumbled sausage to pan.
  7. Pour egg mixture in pan and bake for 40 minutes.

Paprika Potato Medley (serves 4)

  • 1 lbs of mixed Potatoes (I like to use Trader Joe’s gold, red, purple “Potato Medley”)
  • 1/4 cup of Olive Oil
  • 1 tbsp of Sea Salt
  • 1 tsp of Paprika
  • 1 tsp of Garlic powder
  • 1 tsp of fresh ground Pepper
  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in quarters and place in a bowl with cold water. Soak for about 15-20 minutes. You can soak overnight to get crispier potatoes
  3. Dry potatoes and place in a bowl with the olive oil, salt, pepper, and paprika; toss until the potatoes are well coated.
  4. Transfer potatoes to a sheet pan and spread out into 1 layer.
  5. Roast in the oven for 45 minutes or until browned and crisp.

Arugula, Beet and Parmesan Salad (serves 4)

  • 4 cups Arugula
  • 2 tbsp Olive Oil
  • 1 tsp Sea Salt
  • 1 cup Beets
  • 2 tbsp Lemon juice
  • 1/4 cup grated Parmesan
  1. Place Arugula in a large bowl and mix in olive oil, sea salt, and lemon juice.
  2. Top with beets and parmesan.

 

When it comes to sea salt I like to use Sal de Ibiza. You can find it here and add to your own dishes!

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#PledgeToPlant

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Yesterday was the first “No Coat” day we’ve had this year in NYC. Obviously, the city was crowded with happy New Yorkers taking in the the sunshine. Our FOMO helped us get out of bed and hit the streets in very little layers.

First stop was the Union Square Farmers Market on 14th Street. The Union Square Farmers Market is a great place to pick up some local produce, cheese, meat and beautiful flowers. There are also some great community booths like Seeds of Change who were there yesterday to promote their grant program. Founded in 1989, their mission is “to make organically grown seeds available to gardeners and farmers, while preserving rare heirloom and traditional seed varieties, and promoting sustainable organic agricultural practices”. Sounds pretty amazing to me!

This year Seeds of Change is giving away $190,000 in the form of two $20,000 grants and fifteen $10,000 grants to communities and school gardens around the country. The grants will be awarded to programs that “demonstrate their ability to enhance the environmental, economic, and social well-being of gardens, farms, farmers and communities”. In addition, Seeds of Change is also awarding fifty individual prizes of $550 to people, like you and me, to help start a garden in their very own backyard! All you have to do is make a #PledgeToPlant on social media.

Spencer and I walked off with a stack of free 100% Certified Organic seed packets of Muskmelon, Pinecrest Lettuce, Beefsteak Tomato, Dill, Snow Peas, Basil, Spinach and Sunflowers!

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If you’re lucky enough to have a backyard in NYC, or anywhere in the country, are a teacher, student or just someone who loves growing your own food please apply here to the Seeds of Change Grant. It’s such an amazing opportunity to create a healthier and more sustainable community!

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Baking Sunday

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Sundays are my favorite for a few reasons: I get to sleep in, make a huge breakfast I have no time for during the week, cuddle with Schiap and bake whatever I’m craving in the moment.

Today it’s almond-meal-chocolate-chip-coconut cookies. I made these a few times at the start of winter and brought them into the office. My co-workers loved them! So, tomorrow I think they’ll be pleasantly surprised when I bring in this new batch to kick off our last week of insanity before the RL Fall 2014 Runway show…

From The Sprouted Kitchen cookbook by Sara Forte.

Ingredients:
  • 1 1/4 cups almond meal
  • 1/4 cup semi-sweet chocolate chips (recipe calls for cacao nibs)
  • 1/2 cup shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 teaspoon sea salt
  • 1/3 cup coconut sugar (recipe calls for muscovado)
  • 1 egg
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract

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Instructions:

  1. In a large mixing bowl, stir together almond meal, chocolate, coconut, baking powder, sea salt and coconut sugar.
  2. In a separate bowl beat egg
  3. Whisk in the coconut oil and vanilla
  4. Add egg mixture to dry ingredients and mix well
  5. Chill in the fridge for 30 minutes
  6. Preheat oven to 375 degrees.
  7. Shape dough into 1-inch balls and place on baking sheet
  8. Bake until edges begin to brown, 10-12 minutes.
  9. Enjoy!

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