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Spring is officially here.  Time for fresh potatoes, crisp peas, and tender greens.  This dish celebrates them all.  With no resemblance to its more traditional mayo-based cousin, this potato salad is fresh and crisp with a delicate balance between marinated potatoes, plump peas, crunchy toasted walnuts, and peppery arugula.  The whole lot is tossed in a simple mustard vinaigrette to make an uncomplicated, appetizing side dish for any spring meal.

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Easter and the its accompanying sugar rush have past.  Now I am left with the daunting question of what to do with three dozen hard-boiled eggs!?!  Luckily, with the exception of my son, we all love eggs.  My daughter was peeling them and eating them as she hunted, but of course that only took care of 2 or 3.

One of my favorite ways to prepare hard-boiled eggs is to make an egg salad.  I happen to love egg salad, but admit that it can be somewhat bland at times.   Sunflower Millet Bread is ideal for egg sandwiches, because it has so much flavor and crunchy texture.  The millet toasts and pops in your mouth.  It has a nutty flavor, as do the sunflower seeds.  Topping the sandwich with pickled red onion adds a bright color contrast, as well as a tangy counterpoint to the egg.

I first fell in love with Sunflower Millet Bread when working at a natural food store in high school.  This recipe is from The Greens Cookbook.  Though it is almost completely based on whole wheat flour, it has a very open, light texture.  The bread slices and toasts very well.  I used the first loaf for egg sandwiches, then sliced and froze the second for breakfast toast in the coming weeks.

The Red Pickled Onions are also from The Greens Cookbook.  They are very easy to make and take only a day to sit and cure.  They are great with this sandwich, but also with sausages or any meal that you want to add a zippy condiment.

Find this and other delicious breads at Yeast Spotting.

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Oatmeal Jam Bars

April 22, 2011

With Easter around the corner, the house is a buzz with preparations for the Easter bunny.  The chickens are busy laying eggs, the kids are dying them and collecting greens from the garden to leave for a bunny snack.  As the Easter bunny’s executive assistant, I have collected some items for the bunny to present the children.  We  (the grown-ups at least) are not big on candy in our house (especially when the kids would presumably start eating it upon rising and discovering their baskets.)

So this year, there are books, stickers, and as a compromise, a small cache of jelly beans.  I wanted there to be something special as well, something beautiful, exciting, sweet, but not so over the top that I would cringe as my kids ripped into them at 7 am.  Ah ha!  This year the Easter Bunny takes up baking!

Strolling through the supermarket aisles, I found a large cookie cutter in the shape of an egg.  Inspired, I sought out a recipe for an oat bar which I would top with jam to create a colorful egg-shaped cookie bar.  After an extensive search, I settled on a recipe for Raspberry Breakfast Bars from Deb at Smitten Kitchen.  Since my pantry is still full of jam, I adapted the recipe to skip the raspberry filling (though it looks quite good and I may revisit it in raspberry season) and use my homemade jam instead.  I also added coconut flakes to the crust, just because I am on a coconut kick right now.
The real trick here was to figure out a way to make sure the jam would show through.  The original recipe calls for the crumb topping to cover the entire bar, but I wanted colorful polka dots of jam.  To accomplish this, I  tried multiple methods and settled on dotting the top of the crust with jam.  Once cool, I cut them into egg shapes and bagged them individually for the Easter bunny to present.  Mmmm, the smell of these bars is out of control.

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