Revisions

I recently stumbled upon a darling little shop in Chelsea Market that sells salts, vinegars  and oils in scrumptious flavors such as grapefruit, black truffle and fig. I mean really? I have a whole post about it that will soon be on AskMissA so all that to say this is not that post. All that to say I was very inspired by the Salts and did a little shoot with them. I also had some beautiful little blue Araucana eggs that I wanted to shoot as well. And what goes better than eggs with a little sprinkle of salt? Uh, Nothing. Ok, well maybe there are a few things but this is not that post.

I picked up a copy of Bon Appetite Magazine last week in need of some inspiration for summer and I am so glad I did. I was perusing it yesterday in the park and found this recipe for Shaved Summer Squash Salad  and I immediately headed for the store to pick up the simple ingredients. I made it today and let me tell you it is the perfect salad for a hot summer day. Recipe by Jenna Clemens Photo by Me Ingredients 3   tablespoons   whole almonds 1   pound   summer squash (a mix of green and yellow) 2 1/2   tablespoons   extra-virgin olive oil 2   tablespoons   fresh lemon juice 1   minced garlic clove Kosher salt and freshly ground black pepper Baby arugula Preparation Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dr

I love me some summer. I could do without the 100 degree plus 100% humidity of it but other than that what is not to love. Especially CHERRIES!! These little jewels started showing up a few weeks ago to my utter delight. And they are beautiful as well as sweet, tangy and full of summer goodness. God stepped it up when He created these little suckers. So in honor of summer and cherries I threw together one of my favorite summer time salads. I cook Israeli Couscous (from Trader Joe's) and cool it before tossing it with chopped cherris, fresh basil and slivered almonds. I drizzle a little olive oil on it just to get it to stick slightly and when I serve it I do a quick squeeze of lemon. Yummmy! So easy, so light and the flavors complement each other beautifully. Try it for yourself. DO NOT let cherry season pass you by.

Summer is bearing down hard on us here in NYC. It's not in full swing yet but we have a had a few inklings of things to come and let's just say I will be using my oven as little as possible. So in my mad search for cold salads I put together this scrumptious little concoction last week. It starts with my new favorite ingredient, quinoa. How come no one ever told me about this until about 6  months ago? It's lovely. To that I added sweet corn,  chopped summer squash and basil. I served it on a bed of mache or lamb's lettuce and drizzled  on a homemade lemon vinaigrette. Voila. Cool, crisp summer lunch. Try it. 

I have been doing  a lot of cooking lately. I am in the mode of healthy eating and I ran across some excellent recipes thanks to Self.com. And since I am shooting mode this weekend I thought I would include some food shots. I could totally see myself exploring food photography. Especially now that it seems to have a lot more range as far as lighting is concerned.  I love the naturally lit still life type where there is some softness to the image. So here was my crack at it this morning. Mind you I wanted to eat it so I didn't take a ton of time with the shots but I think it's a good place to start. This was my breakfast. Poached Egg on Tomatoes with Basil. My first poached egg ever. I had to look up in my cookbook to see how to do it. I always thought they sounded gross. Boy was I wrong. Super yummy. This was a stew with Quinoa, Chicken Sausage and Caulifower. You top it with a dollop of pesto sauce and Viola! Pair with with a crusty Italian Pan slathered with Tzatziki an

I am finally feeling like I am settling in. Apartment-check, Running Club-check, Farmer's market-check, Church-check. I know Holly will be sad but I even found a place to drop off my compost. I refuse to lug it back to CA just for her. I love her and all but really? So instead, at the Union Square Market on Monday, Wednesday and Friday they will take your kitchen scraps. How great is that? There was even a guy who showed me his cute little bucket and told me where to get one online. Sweet. So compost dropped I perused the market for some yummies to take home. I cant wait to have a normal fridge and stove so I can do some cooking. I mean look at his stuff. Gorgeous!! There was even a cooking demo by Louis Shafia who was delightful. She made grilled peach and corn salad and it was DELISH!!! Check out the recipe. Grilled Peach and Corn Salad 3 firm peaches, cut into 1/4 inch rounds 5 T olive oil plus extra for brushing the corn 2 ears of corn shucked 1 shallot, thinly sl

I have decided to expand this blog to not only encompass my running adventures but my culinary ones as well. To me they kind of go hand in hand because one must fuel well to run well, Oui? So Friday night I was in major slash and burn mode, going through my kitchen cabinets and I came across a number of old recipes that I forgot I had and that I really liked when I made them. I decided to make a list for the farmer's market Saturday morning and actually go with a plan instead of willy nilly like I normally do. I pulled 5 recipes and here is the first of them. it is an open face sandwich with pesto, asparagus, tomato and melted cheese. You are supposed to top it with ham too but I missed that altogether so I made it veggie. You broil it until the cheese melts and you enjoy immensely.