IN THE KITCHEN Spring Pea Salad

Spring is finally here and lately all I've wanted to eat are fresh, flavorful foods that remind me of my favorite season. I found this yummy recipe while browsing for uses for the fresh peas I found at the market. The mixture of the herby perfume of the dill, the fresh sweetness of the peas, and the smoky spice of the cumin makes for the perfect dish. I made it as a side for dinner and it was just as good for lunch the next day! Do you have any farmer's market salads you want to share? I'm always looking for fresh new recipes. 

Bon Appetit Pea Salad with Radishes and Feta

IN THE KITCHEN Veggie Chili with Sweet Potatoes

Sunday is fast approaching and what does this mean? I'll be traveling back from a week in New York and looking forward to some rest. But perhaps you will be gathering for the biggest football game of the year with mountains of snacks. I can't blame you. It's a fun celebration! That being said, I thought I'd get in the spirit and find a yummy recipe for you that is hearty, great for a crowd, but healthy and fresh, too. Hey, if you're going to eat like this, at least get a some nutrition in there, right? This recipe, from Real Simple, packs a punch of cruelty-free protein, iron, and beta carotene from the vibrant sweet potatoes. Serve yourself a bowl, pour a good beer and have a great time! May the best team win.

Photo by Con Poulos.

WHAT WE'RE EATING: Winter Breakfast 2012

They say the best way to start a day is breakfast and around here, we agree. But, like any of you busy bees out there, sometimes we just don't have time to slow down for a hearty meal. So this What We're Eating is a roundup of the foods and dishes we'd eat if we had more leisurely mornings where we can savor our time and every bite. My choice works for a simple snack too, but as for Cristina's favorite frittata? Perhaps it's best left for a relaxed Sunday.

What's your favorite morning meal?

Healthy Green Kitchen: Blueberry Lavender Rhubarb Jam

Local Kitchen: Ramp & Asparagus Frittata

Simply Breakfast: Yogurt and Fresh Fruit

Verses from my Kitchen: Homemade Granola Parfait

The Kitchn: Baked Pumpkin Steel Cut Oatmeal

LeelaCyd: Toad in a Hole

IN THE KITCHEN Simple Vegetable Soup

On a rainy day like today, there is nothing better than a warm bowl of homemade soup. As for this recipe, it is a real vitamin-packed cold-fighter (both of the sickness and the temperature) and it is wonderfully delicious on the second day. We recommend making a batch in the evening for supper and then taking some for lunch the next day. Paired with toasted bread and a bit of shaved parmesan, mmm....stupendous.

We suggest you make it your own by using whatever vegetables you love as it is completely fool-proof. Around here we've added some fresh corn, zucchini, even some organic Italian soy sausage for extra protein. You can find the recipe here.

Do you have any gray day soup recipes? Tell us!

WHAT WE'RE EATING Thanksgiving 2011

Being the foodies that we are, we've decided to throw together a little potluck at the office the day before Thanksgiving. Everyone is bringing in their favorite dish and the verdict? It's going to be a "side show" filled with plenty of carbohydrates and a dash of sugar. We recommend a week of dedicated exercise after a party like this. 

What about you? Does your work do anything in honor of giving thanks?

Food + Words: Autumn Salad with Apple Cider Vinegar

Tartlette: Drunken Pumpkin Pie

My Baking Addiction: Sweet Potato Casserole

Gourmet: Olive Oil Mashed Potatoes

Verses from my Kitchen: Baked Macaroni and Cheese

Martha Stewart: Mushroom and Walnut Stuffing

WHAT WE'RE EATING Autumn 2011

Every now and then, we'll offer you a roundup of yummy recipes that use our favorite ingredients of the season. This time, it's a pumpkin here, a squash there, and some apples and cranberries for a bit of sweetness. As we may have mentioned, here at JMC we sit around the big wooden lunch table every day and the topic of conversation that comes up often? Food. I guess what parts of brains aren't dedicated to cosmetics and products are saved for all things edible.

So enjoy! And keep us posted if you happen to whip up these amazing dishes.

101 Cookbooks: Winter Vegetable and Tofu Korma

Bon Appetit: Pumpkin Pear Crisps

Kitchenist: Roast Squash Soup

Smitten Kitchen: Baked Kale Chips

The Kitchen Sink Recipes: Hot Mulled Cider

Martha Stewart: Orange Scented Cranberry Sauce

IN THE KITCHEN Beet, Endive and Walnut Salad

So you know I regularly fly across the country to visit the QVC studios in Pennsylvania, but what you may not know is that I always stay with a friend when I go. It's a home away from home, if you will. And one of the comforts of home is cooking at home! For this earthy salad, we followed a recipe from a Williams-Sonoma cookbook that was created by Pastis, one of the greatest French bistros in New York. Here is the recipe.

To put my spin on it, I try using an organic Roquefort, fresh-picked beets, and some high quality nut oils from the farmers' market. Carefully constructed on a large serving plate and this salad makes for a healthy and wonderful weeknight dinner.

WINNER What's In Your Kitchen Giveaway

Congratulations to Francine, winner of our WHAT'S IN YOUR KITCHEN Giveaway. Her recipe entry of natural peanut butter rice treats is simple, family-friendly and as you can see, delicious! We can't wait to test it out in the office.

Natural Peanut Butter Rice Treats
Ingredients
7 cups puffed brown rice
1 1/2 cups crunchy organic peanut butter (no sugar or salt)
2/3 cup agave nectar
1 1/2 tablespoon pure vanilla extract  
 
Directions
Prepare a 9 x 9 pan by criss-crossing wax paper with a 5 inch overlap on each side.
 
Pour the puffed rice into a large bowl, set aside. Melt the peanut butter and agave nectar over low heat (or microwave 1-2 minutes) until liquid. Stir together well then add the vanilla extract. Continue stirring until all ingredients are well incorporated.
 
Combine the peanut butter mixture with the puffed rice and mix well (until the rice is well coated). Pour into the prepared pan. Fold over the wax paper overhang and press down hard to firm up the treats.
 
Refrigerate treats for a few hours before cutting into squares.

IN THE KITCHEN Undressed Burrata Salad

The simplicity and deliciousness of undresed salad is underappreciated. We're used to topping greens with dressing, covering them in oil and drowning out the natural flavors. While you need some fat in the meal to digest the fat soluble vitamins in vegetables, a great complement is some fresh cheese or raw nuts like almonds or pecans. For this salad, I chose burrata, a fresh Italian cheese made from cream and mozzarella. It's so yummy and rich, it's hard not to want to eat the whole container! With summer coming to an official end, this meal was easy to whip up and a perfect goodbye to the season.

Undressed Burrata Salad

3 Organic Roma or Heirloom Tomatoes
1 Bunch of Organic Sweet baby Basil
1 Container of Burrata
Sea salt (or flavored sea salt if you choose)

Simply wash and slice the tomatoes and arrange on a plate. Top each slice with a small scoop of burrata followed by the basil and sprinkle with salt to taste. Serve!

IN THE KITCHEN Tunisian Vegetable Tagine

Welcome to In the Kitchen, where I'll give you a glimpse into a big part of my life: gathering with loved ones around the table to cook, eat and share. Some days I may be linking to a recipe I love, others I'll try to share a homespun dish, but either way, I'll be trying to give you a meal idea that is dear to me.

I gathered with some friends recently to cook up a savory tagine stew with lots of fresh ingredients from the nearby farmer's market. I forgot to take a photo of the finished product (oops), but I promise you, it was delicious! If you don't have a traditional tagine dish to cook with, a sturdy dutch oven will work. Here is a yummy vegetarian version posted in Marin Magazine from the authors of Organic Marin: Recipes from Land to Table, a natural cookbook centered around Northern California not too far from where I grew up. I hope you enjoy!

Cick here for the recipe for Tunisian Vegetable Tagine.