We're in a little bit of a pickle, Dick.

What's my pickle? Chanticleer forgot to wake up the darn sun, and that's spelling bad news for my activity level.

Needless to say, I'm bored. 

And with summer playing a hilarious game of hide-and-go-seek, my vitals..are...droppingggg...... 


Lucky for this blog, that means I've been cooking non-stop. Oh, which also means eating non-stop. Isn't that what we do when we're bored? Could someone please remind me that, no, that's not what we do?

Not a moment too soon, I snapped out of it and realized that it was time to whip my booty into shape-- the treadmill had to become my new best friend. Scratch that, the treadmill will never be my best friend. Let's say, newest frenemy. It's a complicated love-hate thing, you wouldn't understand.

But, then again, you probably would.

Completely unrepresentative of the week I had (err, ate), I'm posting one of the recipes that did not involve cheese or sugar. Scratch that, there was sugar. But I swear that it's all worth it in the name of a pickle. A homemade pickle. Your homemade pickle.


Homemade Pickles
Lightly adapted from Lottie+Doof
Makes 1 jar

[2] mason jars

[4] baby cukes
[1] tbsp Kosher salt
[1] tbsp raw sugar
[3/4] cup distilled white vinegar
[1] tsp ground coriander
[1] tsp mustard seed
[3-4] garlic cloves, halved
[1/2] cup fresh dill

Thinly slice the baby cukes into rounds. (You could also make a batch of spears!) Pack them into one mason jar.

In the other mason jar, combine salt, sugar, spices, garlic and vinegar. Cover tightly, then shake until the salt and sugar have dissolved.

Pour over the cucumber slices.

Lastly, jam the dill sprigs in between the cukes. If there's room a the top, fill with water until the soon-to-be pickles are completely submerged. Cover and shake again so that the dill, garlic, and spices are completely dispersed.

Refrigerate overnight.

I got a pickle, I got a pickle. I got a pickle, hey, hey, hey, HEY!



The mustard seeds gave some serious spice to these sour little guys! I, personally, am a pickle fanatic [insert joke here]. I loved making my own, and I'm pretty excited that I finally know how! Usually, making your own pickles requires cooking and heating and technical know-how that I have the slightest desire to explore.

So, I'm sending my sincerest thanks to Lottie + Doof for making this easy on us. Your name is silly, but your pickles mean bu'ness.

I'm also going to give a quick shout out to my iPhone 4, who was responsible for taking all of these photos after my Fugi ran out of batteries. That was strike three, Fugi. 

Now that is just nuts.

What is it about peanut butter and jelly that makes our hearts melt? Is it the nostalgia of a childhood favorite or that perfectly unctuous balance of salty to sweet?

In lieu of beating around the mulberry bush, I think I'll just come right out and say it:

My name is Taryn, and I am hopelessly addicted to PB&J. Emphasis on the PB.

Whether that better half is crunchy, creamy, chocolate-swirled or even speckled with raisins, I simply cannot satiate the craving.

I suppose there are worse things that I could be addicted to. Like, say, crack.

And albeit harmless (nutterbutter, not crack), this obsession harbors its fair share of consequences.

Namely, that three-letter word that'll send girls around the world running for the hills. I mean, literally, running. And no, it's not m-e-n.

I'm talkin' about f-a-t. Ugh. The horrah.

Whoever deemed that a serving size of anything must be limited to two measly tablespoons should be condemned. But the jokester who said that those tablespoons will have 16 grams of fat? Yeah, they should've been chased out of the village like Shrek.

As with any form of substance abuse, I'm advised to consume in "moderation." Don't you hate that word? Especially when used by stick thin celebs who claim to be downing ice cream and burgers in "moderation." Ya ain't foolin' anyone, LeAnn Rimes.

Frankly, when it comes to peanut butter, moderation can kiss my caboose.

However, in the rare occasion that I'm not standing over the counter alternating between spoonfuls of strawberry jam and peanut butter straight out of the jar, I can be found exercising a little self-restraint with a bowl of these satisfying oats.



Peanut Butter & Jelly Overnight Oats

Makes 2 Servings

[1/2] cup regular oats

[1] medium banana, mashed

[2] tbsp chia seeds

[1/2] tsp vanilla extract

[1/2] cup water

[1/2] cup almond milk

pinch of salt

Top each serving with:

[2] fresh strawberries, sliced

[1] tsp strawberry jam

[1] tbsp peanut butter

Thoroughly combine oats, mashed banana, chia seeds, vanilla and pinch of salt in a medium bowl. Add water and almond milk, and stir well, eliminating any clumps. Cover and refrigerate overnight.

In the morning, top it off with chopped strawberries, a dollop of your favorite jam, and a tablespoon... screw it... an ice cream scoop of the good stuff. *I melted my peanut butter first for maximum spreadability.

Delight in this little pot of comfort, but no pointing fingers if the sweet memory of Mom's PB&J sandwich musters an unexplainable compulsion to don your old Power Ranger tee shirt... That one is all you.

Oh, yeah. It's summah time.

Good morning, America! Just awoke from my weeklong blog coma-- That was fun! 

Anywho, it's really hot out today. Too hot for sarcasm. So hot, in fact, that I don't even remember if my large Dunkin' Donuts iced coffee ever even came with ice cubes. I swear my sweat is sweating. 

(FYI I'm writing this on Inferno Thursday. With luck, all the Thank You notes we send God on Fridays will bring some good karma in the form of a cool ocean breeze.)

And alas, it has. 

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Photo credit: Amanda Johnson

Every year, there are a few familiar signs that assure me, it's officially summer. 

You're probably thinking, "Yeah, Einstein. It's like 100ºF."

I know that. But if you live in New England, it's never that simple. Cut to this weekend's forecast...

My telltale sign that summer is here to stay is that first beach day. It doesn't matter if the next few days barely breach 60ºF; once I pull my dusty beach chair from its basement dwelling, there's no turning back. 

Other signs? The first sunburn; the night when you can sit outside in your jorts, afflicted by bug bites rather than goosebumps; when you accept that the sand in your hair isn't coming out-- ever; when you also accept that the sand in your sheets isn't coming out, ever; when seeing your high school compadres makes you feel like the oldest kids on the block; and when strawberries start to actually taste like strawberries.  

I recently bought a carton of local MA strawberries. They were adorable, small and perfectly juicy and red. But what to make! There were so many options-- scones, crumbles, cheesecake? Ah! After perusing dozens and dozens of recipes where strawberries were star, I resolved to make a simple summer tart.  

This sweet confection is intended to highlight a strawberry's natural flavor. From here on out, ditch the mass-produced produce. You really don't know what you're missing until you've tasted strobbs straight from your neighbor's farmstand. 

Photo credit: Amanda Johnson

Vegan (and Gluten-free!) Strawberry Almond Tart

Adapted from C'est La Vegan

Makes 8 servings

[1] cup raw almonds, finely ground in a food processor 

[1/3] cup shredded unsweetened coconut

[1] tsp salt**

[1] tbsp chia meal (or other egg replacement)

[2/3] cup raw sugar, like sucanat

[3] tbsp coconut oil

[1] tsp almond extract

[1/2] cup garbanzo flour

[2 1/2] cups fresh strawberries

crushed pistachios

Preheat oven to 350ºF and grease a tart shell with non-stick cooking spray. 

In a medium mixing bowl, combine half of the sucanat, ground almonds, shredded coconut, and salt. 

In a separate small bowl, whisk 1 tablespoon ground chia (create chia "meal" in a coffee or spice grinder) with 3 tablespoons of water until it's about the consistency of paste. Wow, what a way to start off a recipe. It gets better...

Using an electric mixer, beat coconut oil and 3 tablespoons of sucanat on medium speed until it's fluffy. 

Lower the speed, then add the chia egg and almond extract. Slowly add in the garbanzo flour. 

Raise the speed back to medium and add in the dry ingredients (almond, coconut, salt). I separated the mixture into 2 or 3 batches, making sure that everything was well combined after each addition. 

Mix in chocolate chips for a dangerously addictive dough!

Once the mixture forms a thick dough, turn off the mixer and form into a ball. Refrigerate dough while you prep the strawberries. 

Spread the dough into the tart pan so that it forms an even crust. 

Clean the edges of the tart with a sharp knife and reserve any extra dough in your freezer for later!

Fill the tart pan will your berries and bake for 20 minutes.

Sprinkle the remaining sucanat over the tart and bake for an additional 5 minutes, or until crust is golden brown and the sugar has formed a glaze.

Allow to cool slightly and top with crushed pistachios and a scoop of vanilla ice cream. 

**Notes: Although the crust was good, I think prebaking it for 5-10 minutes would make it even better. Just be sure to cover the edges with tinfoil so that they don't burn. If you like a thicker filling, toss your strawberries in a teaspoon or two of corn starch first (this will thicken the juices as they cook). I would also consider reducing the salt in this recipe to 1/2 teaspoon! 

Photo credit: Amanda Johnson

You've been waiting all year for these berries-- Now go get 'em!

You must be Coconut Dreaming

Okay, I'm about to admit something big, here. You ready?

This recipe idea isn't mine. 

Try as I might, I cannot entirely lay claim to this little piece of genius. But Angela Liddon sure can. (Darn her and those innovative baking skills). 

The basic recipe that I'm about to share comes from her phenomenal blog, Oh She Glows. Angela is essentially the Vegan Superwoman, armed with whole grains, bananas, and an oven mitt of gold. Ha, yeah... she's that good. 

Anyways, apparently I've been missing out BIG TIME on this one. While I was sittin' pretty with the Quaker man, a culture of devout Overnight Oaties were capitalizing on the deliciousness of a make-it-ahead breakfast. Without me. 

Sure, I've had my fair share of hearty cereals. But Overnight Oats? Excuse me, what?

In case you were sitting next to me under that damn rock, overnight oats involve zero cooking, complement almost any sweet flavoring, and can be topped with whatever treats your crazy heart desires. They don't require any prep time in the morning, either, so on-the-go breakfasts become almost too easy. Basically, they make packaged oatmeal look like dust in a bag. And you, my friends, deserve much better. 

More specifically, overnight oats are a combination of regular oats, a liquid (like soy milk, almond milk, moo milk, or water), chia seeds, banana, and fun add-ins. I've never worked with chia seeds before, but like Overnight Oats, they're a sort of super health food phenomenon. When added to the mix, they transform your typical oatmeal into a thick, fluffy, and filling cereal that practically doubles in size by morning. Click on that link to learn more.  

You know you want to take a bite. 

When I found Reduced Sugar Maple & Brown Sugar Quaker Oats, I thought I'd hit a gold mine. 

Then I discovered Kashi Go Lean cereal. With 13 grams of protein per serving, I literally thought I was set for life. 

Finally, I settled on Hodgon's Multigrain Oatmeal, and was convinced I'd reached breakfast nirvana. 

And then out of no where, these Vegan Overnight Oats rocked my world. 

Yes, they're cold. Sure, they're vegan. And yeah, they're "healthy." But the fact that you can mix in any flavor (be it coconut, almond, vanilla, or cocoa), then top it with any fruit, nut butters, syrup or chocolate? The possibilities are endless. This is definitely one breakfast that I'll be leaping out of bed for.

Memorial Day Trifecta: Food, friends, fun (and THREE recipes)

Memorial Day was fun. A lot of fun.

As promised, there was food... (A lot of food). There was wine, there was merriment.   

In fact, our Memorial Day barbeque marked one of the most enjoyable cooking adventures I've had in a while. 

Why you ask?

For one, the food was good. Okay, the food was freaking fantastic, but that's not the whole story.

I know what I'm about to say is really corny, but cooking with the famjam and sharing the whole experience with some of my closest friends is exactly why I enjoy doing this so much. Great food, even better company. It's a combination that just can't lose. 

Imagine the delight in being able to put a smile on someone's face using a simple, yet devilish combination of flour, sugar, and (coconut) butter.... Now that's what I call fun. 

The entertaining, the socializing, the noshing-- about as good as it can get. It was fabulous. 

These recipes seriously exceeded my expectations. I hope you all enjoy them as much as we did. In case there was any doubt, the damage we did on this summer holiday feast pretty much confirms it. Sadly, most of the photographs were taken after the carnage.

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Homemade BBQ Sauce on Seitan Sandwiches

Makes a lot of sauce, approximately 4-5 cups 

Barbeque Pit Masters, here I come. This was my first attempt at making my own barbeque sauce. I'm not going to lie, I was nervous (people can be pretty picky about what goes on their pork), but my BBQ obsessed sister raved that mine was to die for. Phew. Success.

[1] small onion

[1] tbsp olive oil

[2 1/2] tsp salt

fresh cracked pepper

[2] 6 oz cans tomato paste

[1 3/4] cups water

[1/4] cup light brown sugar, packed

[1/3] cup molasses

[1/3] cup apple cider vinegar

[1/2 to 1] tsp cayenne pepper (depending on desired level of spice)

[1] tsp garlic powder

[1] tsp smoked paprika

[1/4] cup Worcestershire made without anchovies 

[1/4] cup ketchup (cop out? Debatable)

[1] package seitan

[4] whole wheat hamburger buns

Heat a medium sauce pan to low/medium. Add the olive oil and sauté the onions with a teaspoon of salt and a few cracks of black pepper until translucent and soft. 

Mix in the tomato paste and allow to cook with the onions before adding water. After a few minutes, whisk in water, brown sugar, molasses, apple cider vinegar, spices, worcestershire and ketchup. Allow to simmer for about 15 minutes then slather it over your desired smoky staple. I had seitan (it tastes like chicken) and served them on whole wheat sandwich rolls. De-lish. 

Personal tastes for barbeque sauce vary as greatly as one's preference for perfumes or colognes, and I'm sure some BBQ aficionados would dab a little of their favorite sauce under their chin if they could. 

This is how I like mine. It's sweet, spicy and rich. If you like yours more acidic, add more vinegar. If you like yours spicy, add the full teaspoon (plus some) of cayenne. And if molasses isn't quite your speed, use a dark brown sugar instead.

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Vegan Broccoli Slaw

Serves a crowd, with leftovers

[2] packages shredded broccoli slaw

[2] heads fresh broccoli

[3] heaping tbsp non-dairy mayonnaise 

[2] tbsp course ground mustard

[1] tbsp dijon mustard

[2] tbsp red wine vinegar

[2] tbsp agave nectar

[1] tsp salt

[1/2] tsp horseradish 

Rinse and cut broccoli florets into smaller bites, then blanch in boiling water until bright green. Remove with a slotted spoon and shock with cold water until completely cool. 

In a large serving dish, mix the broccoli with the broccoli slaw.

In a separate medium sized bowl, whisk vegan mayo, mustard, red wine vinegar, agave, salt and horseradish. Pour over the slaw and toss to combine. 

A crunchy, tangy barbeque staple... and you'd never know it was lactose free. 

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This final recipe for my Blueberry Banana Cake was the coup d'etat of the night. I made an entire cake, yet there wasn't a single crumb that lived to tell the tale. It's so moist, so banana-y, and so addicting.

My inspiration came from a non-vegan recipe that I found on Real Mom Kitchen. So, using a similar recipe from Oh She Glows, I made one of the best desserts I've ever had. And that's sayin' a lot. I'm slightly afraid, now, knowing that I won't be able to resist making it again. Continue at your own risk, but don't say I didn't warn you...

Blueberry Banana Cake with Lemon "Cream Cheese" Frosting

Adapted from Oh She Glows and Real Mom Kitchen

Makes about 15 servings (depending on how big you slice it)

For the cake:

[1 3/4] cups spelt flour

[1 1/2] tsp baking soda

[1/2] tsp baking powder

[1/2] tsp salt

[1/2] tsp cinnamon

[1] tbsp chia seeds

[4 1/2] very ripe bananas

[2] tbsp softened coconut butter

[3] tbsp olive oil

[1/2] cup agave nectar

[1] tsp vanilla extract

[1/2] lemon, juiced

[1] pint of fresh blueberries

For the Frosting:
[2] 8oz containers vegan cream cheese
[3] cups powdered sugar
[1] tsp vanilla
[2] tbsp lemon zest
[3] lemons, juiced
[2] tbsp melted coconut butter
[1] tbsp corn starch

To garnish:

[1-2] tbsp unsweetened coconut flakes

handful of blueberries and crushed raw almonds

Preheat oven to 325. Spray a baking dish (9x13) liberally with nonstick cooking spray. 

In a large mixing bowl, combine dry ingredients (spelt flour, baking soda, baking powder, salt, cinnamon and chia seeds). Make sure everything is well incorporated. 

In a small microwave-safe bowl, heat the coconut butter for about 15 seconds. Mix it up so that it's smooth and clump-less.  

In a medium mixing bowl, mash up 4 very ripe bananas with a metal fork. Add the coconut butter, olive oil, agave, lemon juice, and vanilla. Whisk like a fiend. Lastly, stir in the blueberries. 

Make a well (aka hole, or landing spot) in the center of the dry ingredients. Pour in the wet ingredients and fold them in with a rubber spatula. Once everything is incorporated, stop! As with most batters, don't overmix. Tough cookies have a time and a place... and it's not here. 

Pour into a greased baking dish and top with a blue extra blueberries. Pop it in the oven for 40 minutes. Once it's golden brown, and you've passed the toothpick test, remove from the oven. 

Cool next to an open window and watch all the boys come to the yard.  

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For the frosting, combine all ingredients in an electric mixer on low to medium speed. Pour over the cake (there will be extra for added drizzling pleasures) and top with blueberries, coconut and chopped almonds. You could definitely halve the recipe and still have enough to cover the cake, but who doesn't love a little extra sugar? FYI, the frosting becomes so much thicker after spending a couple hours in the fridge. 

Slice the cake as big as you like and serve alongside a couple big juicy strawberries or a healthy scoop of ice cream. 

Now, ascend to heaven. 

Happy June, everyone! 

I Put the "Pea" in Potato Salad

Memoooooorial Day is coming up! (That was my Oprah voice, FYI).

You know what that means for me? Food, parties, more food, and ice cold beers.

Kidding. I don't drink beer. At least not until the 28th of June. Oh, the trials of a 20-and-11-month-year-old.

But since it is a holiday, technically, it means we're obliged to celebrate. We wouldn't want to disappoint the vets, now would we?

It should come as no surprise to you that I've already planned the complete menu for our Memorial Day Cook Out...for which I have yet to get an official parental go-ahead... I should probably do that soon...

In any case, here's an incredible summer salad that will compel you to throw a party no matter what the occasion. Woke up before 9 a.m.? Celebrate! Kept your bank account above -$1.14 this week? Celebrate! Got dressed in your workout gear with full intention to hit the gym? Mhmm, you bet.

If you had any doubts, I put the "P" in party, too.

Not only is this potato salad recipe light and healthy, it uses NO dairy, so it's 100% picnic-approved. The magic? It tastes so creamy and decadent! The starch from the potatoes combined with the olive oil vinaigrette combine to make a rich dressing that only feels like a splurge.

In reality, each serving is less than 170 calories! Compare that to your average mayo-based potato salad that can rack in a whopping 400 calories or more, with over 30 grams of fat! Tell me, would you want to slip into your American flag bikini after that? Oh...you don't have an American flag bikini? Right, no, me neither...

Whether you've got big party plans this weekend or you're in search of a great, go-to summer recipe, you simply must try this. I swear, you'll never reach for the Hellmann's again.

Summer Potato & Pea Salad 
Makes 6 servings

[1 1/2 to 2] lbs variety small potatoes (baby dutch, red bliss, new, etc.)
[1/2] lb or [10] oz english peas
[2] tbsp chopped basil
[1] tbsp chopped mint
[1/2] cup pea shoots
[2] tbsp olive oil
[1/2] tsp dijon mustard
[1] tsp lemon zest
[1] tbsp lemon juice
[1] garlic clove
salt
pepper

First, give all your little potatoes a good scrub until they're squeaky clean. If some are much larger than others (which will most likely be the case), cut the larger ones down so that they're all relatively equal in size. This will ensure even cooking.

Drop them in a large saucepan so that they spread into one even layer, then fill with cold water until the potatoes are just covered. Heavily salt the water using a heaping tablespoon and bring to a boil. Continue boiling for about 15 minutes until all the potatoes are fork tender. The potatoes will be done when you can easily pierce them with a fork. If you have some especially small ones, remove them from the boiling water at around 10 minutes.

Meanwhile, bring water to a boil in a medium saucepan. Salt the water and slowly add the peas. Allow the water to return to a boil, then cook for about 2 minutes.

Drain both the potatoes and the peas, and immediately shock both in a bowl of ice water. Let them cool completely in the ice bath, then remove with a slotted spoon.

Cut the potatoes into quarters, so that (again) they're all the same size. Transfer to a large mixing bowl along with the blanched peas and pea shoots.

For the dressing, whisk olive oil, dijon, garlic, lemon juice and zest in a small bowl. I used a 2:1 ratio of pepper to salt for the dressing, but season to your liking.

Pour the dressing over the potatoes and add the chopped mint and basil. Gently combine with a big wooden spoon, being careful not to break any of the potatoes. Finish with another couple cracks of black pepper and a sprinkling of salt, if needed.

The crisp and springy english peas and pea shoots coupled with a touch of mint make it the perfect, fresh side dish, (not to mention, effortlessly elegant).

Perfect for your next garden party...

or backyard BBQ party,

and, yes, even the party with guest count: Y-o-u. 

Quinoa Cakes, Grilled Heirloom Tomato and Sprout Salad

Sometimes, a single picture can write a thousand words.

And other times, it's the week before finals and I don't have time to write more than three sentences. Oof. 

That said, enjoy these awesome photos (and the temporary recess from academic responsibility). If you're like me, you have enough reading to do as it is... and wouldn't it be nice if they were picture books. Hey, I can dream.

The recipe for the cakes was inspired by the Carrot-Quinoa cakes found on A Fresh Squeeze. All photography on this post was done by Amanda Johnson. 


Quinoa Cakes, Grilled Heirloom Tomato and Sprout Salad
Serves 4-6

[5] large carrots, peeled and chopped into 3 inch long sticks
[2] tsp salt
[1] cup dry quinoa
[1/3] cup chopped onion
[1] garlic clove
[1] tsp olive oil
[1/4] tsp cayenne pepper
[1/2] tsp cumin
[1/2] tsp smoked paprika (Thanks, Dad!)
[1/4] cup whole wheat Japanese panko
cracked pepper

[2] large heirloom tomatoes, cut into 1/2 inch slices
[2] tsp olive oil
[3] tsp balsamic vinegar
[1/2] tsp dijon
salt
pepper

[1] cup fresh sprouts (I used clover sprouts)
[2] tbsp chopped green onions

For the cakes:
Start by preheating your oven to 375 ° F. 

Bring a medium pot of water to a boil. Drop in carrot sticks plus 1 teaspoon of salt, return to a boil, and cook until the carrots are soft, but not mushy. Reserve 2 cups of the hot carrot water, then drain the rest. Add the carrots to a food processor.

Return the reserved water to the pot and add the quinoa. It should take about 10-15 minutes to cook, or until all of the liquid has absorbed.

Meanwhile, heat a small saucepan to medium. Once hot, add 1 teaspoon of olive oil, chopped onion and garlic. Sauté for about five minutes, or until both the onions and garlic are translucent and aromatic. Add it to the food processor with the carrots, along with 1 teaspoon of salt, cayenne pepper, cumin, and smoked paprika. Purée until the mixture starts to resemble baby food (an unappetizing way to describe it, but trust me).

Transfer the quinoa and carrot purée to a medium mixing bowl, then add the whole wheat panko and cracked black pepper. Use a metal fork to combine until everything is well incorporated. Spray a large muffin tin with non-stick cooking spray and distribute the mixture evenly. Bake for 15 minutes until the edges are golden brown. Because the cakes are delicate, I flipped the muffin tin over onto a sheet pan of equal size (rather than removing them directly from the mold).






For the toppings:
Heat a grill pan to high.

While it's preheating, whisk together the balsamic, olive oil, dijon, salt and pepper. This will be the marinade for the tomatoes as well as the dressing for the sprouts. 

Once the grill is hot, spray with nonstick cooking spray, brush the tomatoes with the dressing, and place on the grill. (It's easiest to brush just one side, putting that side down first, then coat the top side). Cook only for 2 minutes, flip and cook for another couple minutes, then immediately remove from grill.

In a small bowl, dress the sprouts and green onions with the remaining marinade.

Top each quinoa cake with a slice of grilled tomato and a small portion of the sprout salad. Drizzle the top with a healthy tablespoon of olive oil and balsamic vinegar, and serve with your favorite crisp white wine.

Oo la la

A Royal Marriage

I want to be a princess. There, I said it. 

Watching this regal shindig has brought me RIGHT back to being four years old, when Disney princesses pretty much ruled the planet. There wasn't any one or anything that could top them. Aside from maybe the Spice Girls, but that wouldn't happen for at least more five years. 

Today, this bitch Kate the Duchess of Cambridge has literally vitalized the fairy tale that we all (admit it) dreamed of. After tuning in for a mere 10 minutes, I've turned into a total sap. There's no other way to say it-- the wedding was breathtaking. 

Right now, I'm planning to do one of two things:
1) Watch Sleeping Beauty, Cinderella, and Snow White-- back to back... to back-- while playing "Someday My Prince Will Come" on repeat.
2) Switch gears immediately so that I don't wind up in a bar somewhere wearing a crooked tiara. 

For everyone's sake, I'll go with the latter. And perhaps just not tell anyone about the first one. 

So voilà, here's une recette for a charming salad that may (or may not) distract you from the bleak reality of our regrettably unroyal lives. 

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Fennel and grapefruit salads have been done for years. Nice combo, but so vanilla.

Now, I love 'em both-- I do. But they needed some oomph. For this recipe, I started with the classic duo, then brought it back to life with a some fresh ideas. Sometimes, even the most perfect pairings could use a little spice.

In this case, the performance enhancers came in the form of keylime and cumin (with a dash of red pepper flakes). Now, that's what I call caliente. 

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If produce could be cute, a keylime would take the cake for fruity cuteness. Their miniature size, slight sweetness, and tropical reputation make these little guys a treat to cook with. I found a whole bag of them for about $2, which only added to my puppy love. If you can find them, grab a bag. You could use them in any recipe that calls for your average lime, but as I said, it's much more romantic when you switch things up.

Fennel and Grapefruit Salad 
with Keylime Herb Vinaigrette
Serves 2

[1/2] fennel bulb, thinly sliced
[2] grapefruits, sectioned
[1] tbsp chopped basil
[1] tbsp chopped fennel fronds
[2-3] tbsp keylime juice, or about 4 small keylimes
[1] tsp agave nectar
[1] tsp olive oil
salt
cumin
red pepper flakes

Slice the fennel as thin as you can get it, using a sharp, finely serrated knife. To section the grapefruits, cut off the outer peel and pith (white, bitter stuff), and use a small paring knife to wedge out the individual juicy segments. 

Add fennel, grapefruit, chopped basil and fennel fronds to a medium bowl. 

In a small bowl, combine keylime juice, agave, olive oil, salt, cumin, and a dash of red pepper flakes. Pour the dressing over the salad and you'll have an unexpected twist on a classic recipe. 

Grilled Shiitake Mushrooms with Fennel Frond Pesto

Smmmmmm ahhhhh! Smell that?

Love is in the air!

Oops! Did I say love? I meant spring. But that's still a reason to be excited!

With an unremitting forecast of weather hovering around 80 degrees, the only one who's not in good spirits is my new afro. Alas, no amount of product will keep these waves at bay. 

And if you're on campus, you've probably noticed that the fauna has reached neon levels of exceptionality. This school must keep their plant food recipe under lock and key, because grass this green has only previously been seen in dream sequences. You know the saying, "The grass is always greener"? Yeah, they were talking about Elon. 

I think it's safe to say that we can pack away our skinny jeans and cable knit sweaters for good, now. That's right, because from here on out, it's short hem-lined sundresses (wishful thinking) lax pinnies all day, every day. Definitely no complaints from this girl.

Well, maybe one. 

I have no doubt that every student can relate to this-- the productivity degeneration that occurs every time the sun shines. While going to school in the south gives us shorter winters and and year-round tans, it also makes doing work that much harder. An 85 degree SURF day celebration just doesn't look as fun on the flip side of a library window. 

And with final exams marching in like the Hun army just as we bust out the SPF, I feel doomed for deadbeat city. 

While I can't offer any solutions yet, (I'm still trying to figure out a plan of attack for these last few projects) I can offer some recipes that provide temporary liberation from that daunting workload. At the very least, trying one of these healthy meals may trick your brain into thinking that you're being productive. And maybe then, you can open up Word. 

Fennel Frond Pesto 

Makes about 1 cup

[2] cups fennel fronds, plus [1] tsp
[3/4] cup chopped fennel stalk
[3] tbsp raw almonds, whole
[1] garlic clove
[1] lemon, juice
[2] tbsp olive oil
[1] tsp salt
[1] tsp cracked black pepper
[1/4] cup water

Place fennel fronds and chopped stalk, almonds, garlic, lemon juice, olive oil, salt and pepper in a food processor (or blender) and puree until well combined. If the mixture is too thick, add up to [1/4] cup of water. You could also add more olive oil, but to keep it light, stick with water. When the pesto reaches a thick and even consistency, transfer to a small serving dish.

For the mushrooms:

[3.5] oz Shiitake mushrooms

non-stick cooking spray

salt

pepper

Start by preheating a grill pan to high. Remove stems from the mushrooms, then season them with salt and pepper. Once the grill is hot, spray it with the non-stick cooking spray and arrange the mushrooms around the grill, cap side down. Cook for about 5 minutes, then flip and continue cooking for another couple minutes.

To plate, arrange mushrooms on a dish and top with about a couple tablespoons of the pesto. Garnish the plate with a teaspoon of fresh chopped fennel fronds and a drizzling of olive oil.

The fennel, lemon and almond combo make a really unique pesto that's not too overpowering. And come on, grilled mushrooms really are just the greatest. 

A springtime recipe so gratifying, Peter Rabbit himself would forgo his carrot addiction. But he'd probably never admit that...