Leek Fritters

It's just days away from Memorial Day weekend here on the Vineyard so lots of changes are happening. Many of them are happy changes - everything is open, the calendar of events is packed with fun stuff, the weather is beautiful, my sister will be home soon. But there are also not so happy changes - we can't visit all our favorite beaches (no proper town sticker), friends work seven days a week, other friends lose their husbands to kitchens or fishing boats until Labor Day, and some friends even move off island to rent out their homes.

We've been busy visiting and playing at all the beaches that will soon banish us until October 1st. Eating Leek Fritters is really fun too.

Leek Fritters
serves 4
from Plenty

Sauce:
1/2 cup Greek yogurt
1/2 cup sour cream
2 garlic cloves, crushed
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp salt
1/2 cup parsley leaves, chopped
2 cups cilantro leaves, chopped

Fritters:
3 leeks
5 shallots, finely chopped
2/3 cup olive oil
1 fresh red chile, seeded and sliced
1/2 cup parsley, finely chopped
3/4 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground tumeric
1/4 tsp ground cinnamon
1 tsp sugar
1/2 tsp salt
1 egg white
3/4 cup flour
2 tbsp baking powder
1 egg
2/3 cup milk
4 1/2 tbsp unsalted butter, melted

1. Make Sauce: blitz all the ingredients together in a food processor until a uniform green. Set aside for later.

2. Cut the leeks into 1-inch slices; rinse and drain dry. Saute the leeks and shallots in a pan with half the oil on medium heat for about 15 minutes, or until soft. Transfer to a large bowl and add the chile, parsley, spices, sugar, and salt. Allow to cool down.

3. Whisk the egg white to soft peaks and fold it into the vegetables. In another bowl mix together the flour, baking powder, whole egg, milk, and butter to form a batter. Gently mix it into the egg white and vegetable mixture.

4. Put 2 tablespoons of the remaining oil in a large frying pan and place over a medium heat. Spoon about half of the vegetables mixture into the pan to make four large fritters. Fry them for 2 to 3 minutes on each side, or until golden and crisp. Remove to paper towels and keep warm. Continue making the fritters, adding more oil as needed. You should end up with about eight large fritters. Serve warm, with the sauce on the side or drizzled over.

Hearty Blueberry Muffins

Almost every morning Nick walks across the street to buy a coffee from either the bakery or the general store. On Saturday he returned with the new June issue of Martha Stewart Living for me. What a guy what a guy. As a big thank you I treated us to a lazy Sunday morning breakfast of Hearty Blueberry Muffins and sliced citrus. Nobody ate just one muffin so it's no lie when I say these little gems are delish.

Hearty Blueberry Muffins
from Martha Stewart Living June 2013
makes 12 (although I only got 10)

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup toasted wheat germ
1/2 teaspoon baking soda
1/8 teaspoon coarse salt
1/2 cup packed dark-brown sugar
3/4 cup whole milk plain yogurt
1/4 cup virgin coconut oil, melted
2 large eggs
8 ounces (about 1 1/2 cups) fresh blueberries

If spring weather and blueberry muffins were not special enough Dylan and his little girlfriend visited two week old baby calves last week. I don't know what's cuter - the new cows or our two year olds holding hands!

1. Preheat oven to 375 F. Line a 12 cup muffin pan with paper liners. Whisk together flours, wheat germ, baking soda, and salt in a large bowl. Whisk together brown sugar, yogurt, oil, and eggs in another large bowl. Add yogurt mixture to flour mixture and gently mix until just combined. Fold in blueberries with a rubber spatula.

2. Divide batter among muffin cups. Bake until golden and a toothpick inserted in centers comes out clean, about 20-25 minutes. Let cool in pan for 10 minutes. Transfer muffins to a wire rack and let cool completely.

This Moment

Life lately according to my instagram.

  

Ps. What are you doing this weekend? My mom is coming in tonight and I hope to catch up on last week's Mad Men and take a long hike somewhere. Have a good one!

June Cleanse

Here are the details on the next session - I hope you join us!

21 Day Gentle Food Cleanse 

Length: 21 days

Cost: $200

When: June 3rd - 23rd  (must enroll by May 24th in order to get properly set up)

Where: From wherever you are 

Goal: Over the 21 days you will slowly remove unwanted foods from your diet (like alcohol and processed foods) as you focus on supportive foods (like green vegetables and healthy fats). Every three days you will receive important information on the health benefits of these supportive foods and recipes to go along with them. You will have a personal calendar to keep you organized and prepared. This is an intense program but those who commit to it learn a lot about their bodies and see real results in terms of weight loss and increased energy.

Your program includes...

• e-mail exchange every 3 days plus support in between

• recipes that are healthy and simple to prepare

• coaching and support to help you make the dietary and lifestyle changes you want

• simple but informative handouts that will increase your nutrition knowledge

• personalized 21 day calendar outlining the removal and focus phases

• a personal copy Integrative Nutrition by Joshua Rosenthal 

Sound interesting? If you'd like to sign up or learn more email me!

Pesto Potatoes with Peas & Eggs

Thank you for your concern over our dog Finn. I'm happy to report he is home dining on scrambled eggs and steak while enjoying a cocktail of medications morning, noon, and night. He seems comfortable, happy, and able to make a full recovery. Part of his treatment was a surgical removal of his gallbladder. So naturally, yesterday while we were outside Dylan noticed a pink fuzzy clump of towel and asked "Is that Finny's gallbladder!?". Thankfully no.

Our adorable preschool group visited The Grey Barn and Farm this morning to check on the animals being born and hatching this spring. They sell all kinds of dairy products and beautiful eggs from very happy chickens. You could probably rent out that chicken coop for $1,000 a week this summer...

Pesto Potatoes with Peas & Eggs

3 farm fresh eggs
1 cup peas
1 3/4 lbs little potatoes (fingerling, red bliss, whatever you like)
1 cup pesto
2 tablespoons chopped mint
1/4 of a lemon

1. Prepare hard-boiled eggs. Place the eggs in a large saucepan and cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 13 minutes. Transfer eggs to a colander; place under cool running water to stop the cooking.

2. While eggs cook, boil the potatoes in salted water for 15-20 minutes or until soft but not falling apart. During the last 3 minutes, toss in the peas to soften.

3. Drain the potatoes and slice in half as soon as you can handle them (they will absorb more flavor when hot). Add to a large bowl then toss with pesto and peas. Sprinkle over mint and squeeze lemon. Finally, top with sliced egg. Taste and adjust the seasoning - be generous with salt and pepper.

Radish & Feta Salad

I'm feeling the inconvenience of living on an island today and wish I owned a boat or was a better swimmer, anything to reach the other side and back again in one piece. Our dog Finn is set to be released from the animal hospital on Cape Cod after a very stressful few days of surgeries, blood transfusions, and sadness. The problem is it's May on Martha's Vineyard so all the vehicle spaces on the ferry are booked. Nick can get over to him after work but isn't promised a ride home. I just hope tonight ends well with a healing pup sleeping in his own bed...

If Superman could fly to his rescue I know he would.

But the good news is that spring things are popping up all over the place - radishes, bleeding hearts, buttercups. I tossed this Radish & Feta Salad together the other night with things we had around and it turned out delicious.

Radish & Feta Salad

1 bunch fresh radishes, washed, trimmed, and sliced thin
Small handful of feta cheese, crumbled
Small handful of pine nuts, toasted
A few mint leaves, sliced thin
Drizzle of olive oil
Squirt of lemon juice
Salt and black pepper

As you can see this is less of a recipe then a list of ingredients that go really well together in a fresh spring salad. Throw in the amounts that appeal to you and hooray! no actual cooking involved.

This Moment

Life lately according to my instagram.

  

Ps. What are you doing this weekend? Nick's parents are visiting so we're super excited to show them the new house and all of our favorite Vineyard things. Of course, happy Mothers Day to all you wonderful women out there! There are so many smart and contrasting pieces floating around on motherhood and celebrating Mother Day this week including Don't Call Me Mommy Unless I Birthed You and the sentimental tearjerker Just Like Me.

In other news, our beloved dog Finn is very sick so please send him furry thoughts. XO

Strawberry Rhubarb Sundaes

When I was pregnant with Dylan, for the first time in my life, I craved sweets. I finally understood what you sweet people have been telling me for years - ice cream is amazing, chocolate is heaven, caramel is perfection. This time I have a sweet craving now and then but, even with another boy baby, am surprised to be gravitating to acidic and sour foods. I'm digging tomatoes, pickles, and citrus. So in walks rhubarb the perfect bridge between sweet and sour.

This strawberry rhubarb sauce only take ten minutes, a handful of ingredients, and produces a pink compote perfect for topping vanilla ice cream, yogurt, oatmeal, or a simple cake.

It's especially delicious after crime fighting at the local playground. All those super powers like flying faster than a speeding bullet and leaping tall buildings in a single bound can make you really hungry for a sundae. Hop over to Say Yes to Hoboken for the full recipe and enjoy!

Kale & Herbed Ricotta Pizza

We are a couple weeks away from our 1 year island anniversary. Some days it feels like we've been here forever and Providence is a distant memory while other times Sunday hits and it feels like we should be hopping the ferry home. How long did it take you to settle into a new life?

Our new house is making everything feel more real, exciting, and ours. My dad, mom, and Nick have all been epic weekend warriors. Moving day still seems like a dream but it's so fun to watch their weekly progress.

Dylan is going to bed later these days which makes dinner time more fun. It's less rushed, we're outside, and Nick is home and playing with us. This Kale & Herbed Ricotta Pizza is a good balance of homemade vs. easy short cuts.

Kale & Herbed Ricotta Pizza

1 store bought pizza dough (sub GF if you'd like)
3/4 cup your favorite tomato sauce
1 bunch lacinato kale, leaves trimmed from stems, washed, and chopped
2 garlic cloves, sliced thin
3 tablespoons olive oil
1 cup whole milk ricotta
zest 1 lemon
1 teaspoon fresh thyme leaves
big pinch red pepper flakes
salt and pepper
cornmeal for dusting

1. Place dough in a olive oil rubbed bowl and allow to sit out, covered, to come to room temperature.

2. Pre-heat oven to 500 and place rack in the highest slot.

3. In a medium skillet, heat olive oil over medium high heat then add kale, garlic, salt and pepper. Cook for 7-10 minutes or until kale is tender and edges are crisp.

4. While kale cooks, mix ricotta with lemon zest, thyme, red pepper flakes, salt and pepper. 

5. Roll out dough with plenty of flour and place on a cornmeal dusted baking sheet. Spread with tomato sauce, dollop with herbed ricotta, and lastly top with garlicky kale.

6. When ready to bake, turn oven from 500 to broil and watch the pizza carefully. It should only take a few minutes to get crisp. Before serving, drizzle with more olive oil.

This Moment

Life lately according to my instagram.

  

Ps. What are you doing this weekend? Dylan and I are going to a May Day party tomorrow and will continue our obsession with costumes, dress up, and pretend games. The kid has had a cape on for a month. Nick will be banging nails for the unforeseen future.