Search Results for lunch

white pizza with arugula, parmesan, lemon, & ricotta

September 18th, 2013

Say hello to my new favorite pizza. I’m going to admit something to you—when it comes to dinnertime, I’ve got about 3 things I make every week and mix them up just enough to not go crazy. We’ve got tacos, pasta of some sort, and pizza. I know what you’re thinking, she so healthy! Jokes aside, I’ve been feeling uninspired in the kitchen. And then I did something crazy—I looked at my vast assortment of cookbooks (honestly, there is no reason I should ever make the same thing twice with all these recipes at hand, but alas, I do). I remembered one that I picked up shortly after I found out I was pregnant, Dinner: A Love Story by Jenny Rosenstrach. It’s all about making delicious meals for your family to share but also ones that don’t take so much time to make that you actually miss out on the family time. Since rediscovering it on my shelf this past weekend, I’ve made two recipes, both of which have been delicious, but this one—white pizza with arugula, Parmesan, lemon, and ricotta is downright magical. The antithesis of boring, this pizza is full of flavor and anything but ordinary.

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roasted butternut squash salad with warm cider vinaigrette

November 1st, 2012

It’s been a difficult time on the East coast, as I’m sure you’re all too well aware of by now. We are feeling incredibly grateful to have escaped any issues surrounding the storm. That being said, it’s sad to walk around our neighborhood and through our favorite park to find beautiful old trees fallen to the ground. Seeing those trees is a reminder of how lucky we are, knowing that just miles away people lost their homes and lives to this storm.

Things have been slow in our household— I’ve spent a lot of time away from the computer, making things with my hands—painting, printing, sewing and of course a little cooking. Good food always makes things better, right? Well let me tell you, this salad is all about feeling good—it’s warm and comforting and downright delicious.

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ricotta + date toast

June 26th, 2012

When warm weather arrives, I find myself wanting to simplify the foods I eat— especially when it comes to lunch. I don’t want anything fussy and I rarely want to actually turn the stove on, which leaves me with salads or sandwiches or these little piles-of-goodness-on-a-piece-of-bread. Because that’s a mouthful, I’ve simplified it down to “toast” even though it doesn’t even have to be toasted. We’re talking super simple.

Ever since I was introduced to ricotta with lemon zest and a bit of lemon juice in it, I’ve been finding excuses to use it. More often than not, I simply spread in over bread and layer something tasty over top—tomatoes, peaches, pesto—or I even just keep it plain with a little salt and olive oil over top. My stomach just growled thinking about that.

This combo of fresh chopped dates with mixed greens over top, then drizzled with a little olive oil and salt is a new favorite. It hits all my favorite cravings—sweet, creamy, fresh and a hint of salty. It’s a snap to make and it tastes like a million bucks—treat yourself to lunch or serve it as an appetizer—either way it’s going to go over well, I promise.

ricotta + date toast

makes 4 slices

4—1/2-inch slices of good hearty wheat bread
1/4 cup fresh ricotta cheese
zest of half a lemon
1 teaspoon lemon juice
1-2 dates, roughly chopped
1/2 cup mixed greens
olive oil
sea salt
1. In a small bowl, combine the ricotta, lemon zest and lemon juice.2. Meanwhile, toast the bread if you’d like it warm. Spread a layer of ricotta on each slice. Arrange a few pieces of dates over the ricotta—keep in mind that you’d like a piece of date in with each bite. Gently arrange a few pieces of greens over top, tearing any larger pieces into smaller, bite size pieces.

3. Arrange toasts on a plate, drizzle with olive oil and sprinkle with coarse sea salt. Enjoy!

creamy eggs + asparagus

April 30th, 2012

Some days lunch just can’t come soon enough. I swear I just ate 2 hours ago, but all of a sudden my stomach is speaking to me—literally. Other days I just get lost in my day and all of a sudden I look up and it’s two o’clock and I realize then that I haven’t eaten. And then the hunger pains kick in. Both instances call for quick and swift action—there’s no time to mess around when it comes to lunch. Last week when the latter happened, I needed something quick and delicious, and remembered a recipe I’d recently read by Lynne Rossetto Kasper. The total time for this little number is 14 minutes—including prep. Yup, you read that right.

The asparagus and shallots go into the broiler first—you’ll begin to hear them sizzle as they brown. A few minutes later, you’ll crack the eggs in the center of the pan—leaving them looking like little gems in a wreath of asparagus. While the eggs cook—it only takes a minute—slice some bread and get ready for a satisfying meal. Read the rest of this entry »

lentils with mint + poblano pesto

March 20th, 2012

Friends, lets talk about lentils. In my mind up until a few days ago lentils were pretty low on the list of things I’d want to have for lunch (or any meal for that matter). You see, my picky stereotyping of foods still pops up every now and then. I was stuck on the idea that lentils were gross. Well, maybe not gross, but just unappealing and boring. Then I had lentils at one of the places that continually opens my mind to new foods, Romans (owned by the fine folks of Marlow & Sons who are also working on a super cool project) and holy cow! Lentils are amazing! You guys, I’ve been missing out my entire life! So I have some making up to do. I quickly got to work making my first lentil recipe at home.

I started out by searching for some recipes online and found one over on 101 cookbooks that made my mouth water, which is always a good sign. Always one to wander a bit when I’m in the kitchen, I ended up creating a lentil salad that is super simple and a bit more paired down that the original recipe.

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lunch special: sweet potato leaves

September 13th, 2011

A few weeks ago my intern Ellen and I took a trip to the Union Square greenmarket to get a little inspiration for the next issue of Remedy Quarterly. We spend time just poking along each booth, seeing what was hanging on by a thread to summer (strawberries!!) and what Fall had in store (lots of apples!). I spied a bundle of beautifully smooth, deep green leaves and was surprised when I saw they were sweet potato leaves. I’d never heard of cooking with sweet potato leaves, but lucky for me, the kind vendors told me what to do. Of course I left with a bouquet of the green beauties.

We came back to my apartment and cooked up a tasty lunch of pizza with caramelized onions, purple peppers and goat cheese (yum!!) and a side of sweet potato greens. The greens were simply sautéed in a tiny bit of oil with garlic and peppers. Their flavor is fairly mild—perhaps similar to spinach but not as strong as kale. They were so easy and a perfect side for lunch… if you see some, try them!

sautéed sweet potato leaves
makes two large servings

1 large handful of sweet potato leaves, cut into thirds, lenthwise
1 teaspoon of olive oil
1 garlic clove, finely chopped
1 mild pepper, finely chopped

Heat the oil in a large sautée pan over medium-high heat.

Add the pepper, garlic and leaves. Sautée until the leaves begin to wilt, about 8-10 minutes, stirring occasionally.

lunch special: corn, pepper + mozzarella omelet

August 8th, 2011

It’s been a while since I posted a lunch special—my super simple meal posts—but after this lunch last week I decided this needed to be shared. This meal is truly what lunch special is all about: open the fridge, see what I can find and make something delicious in a short amount of time. This week I had an ear of corn, an anaheim pepper, fresh mozzarella and eggs—the perfect fixings for a tasty omelet. I simply sautéed the corn and peppers for a few minutes, then added the eggs and dotted the whole mixture with cheese.

The finished product is a delicious burst of summer freshness. The corn is juicy and sweet, the peppers bring the perfect amount of spice and the cheese keeps things exciting with little pockets of gooey goodness. Simple, filling, fresh and tasty.

corn, pepper + mozzarella omelet
makes 1

1 anaheim pepper, deseeded and thinly sliced
1 ear of corn, about 1/2 cup
1 Tablespoon butter
2 eggs
splash of milk
1/4 cup mozzarella, sliced into 1/2-inch pieces
salt and pepper to taste

Over medium heat, sautée the corn and peppers for 2-3 minutes.
Meanwhile in a small bowl whisk together the eggs with a splash of milk.
Pour the egg mixture over the peppers and corn, then dot the mozzarella evenly over the omelet.
Let the mixture cook for about 3 minutes, until slightly browned on one side*. Carefully flip (I cut mine in half and then flip) and cook for another 2-3 minutes.
Salt and pepper to taste.

*I like my omelets kind of crispy, it might not be the proper way to make them, but that’s how it goes in my household.

lunch special: yogurt with fresh fruit, honey + basil

June 20th, 2011

Last week I was looking for something super duper simple for lunch; something that would both feed me and help me cool down. After looking in the fridge, I came out with a handful of strawberries, some yogurt and basil. I also had a mango sitting on the counter, so I cut a few chunks of that to add to the party. Looking for a way to jazz it up a bit, I reached for one of my go-to yogurt accompaniments and added a drizzle of honey. Lunch turned out to be exactly what I needed, a little sweet, a bit tangy and totally cooling.

yogurt with fresh fruit, honey + basil
makes 1 serving

1 cup greek yogurt
1/4 cup strawberries, sliced
1/4 cup mangoes, cut into chunks
2 basil leaves, cut into strips
1-2 Tablespoons honey

place the yogurt in a bowl and top with fresh fruit.
Drizzle the honey over top, then sprinkle the basil slivers.