Luscious Life
A couple of weeks ago, we decided to go on a detox to cleanse our bodies of, well, toxins. We ended up eating a mainly vegan, gluten-free, no caffeine, no alcohol diet for about 2 weeks. Honestly, it wasn’t that bad and we really did feel better. In fact, we’re still following some of the same rules! Of course we added alcohol back into our diets, c’mon guys, it’s summer…
Even though we were cutting out a lot of our normal foods, we still wanted to be able to eat tasty dishes while sticking to our diet so we did quite a bit of research. While recipe-searching, we remembered Lagusta of Lagusta’s Luscious and Bluestocking BonBons. Lagusta recently approached me (Caroline) to create a banner for her vegan chocolate company and that’s when we also discovered her amazing New Paltz, NY-based vegetarian home meal delivery company (everything looked soooo yummy). When we started the detox, we turned to Lagusta for some recipes and a little get-to-know-you.
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A seed grows in Brooklyn
I can’t tell you how much joy it brings me when the sun comes out and the weather starts to warm my chilly bones (after 6 months of WINTER, shoo!). But in addition to that, I welcome the Spring so that I can start my edible garden again!
Last year was my first attempt at growing edibles on the rooftop, community garden, and fire escape and it was a year of lessons. Although most of my herbs did well, some of my veggies didn’t. But I’m willing to give it a go again and I hope you’ll join me as we learn together!
A lot of blogs out there have many tips in starting your garden, like design sponge and brokelyn (they’ve got a frost calendar-important!), but I’m following the instructions from The Urban Homestead and the Hudson Seed Library since that’s where I’m getting my seeds from (LOCAL!).
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The end of Market Week
We realize we’re late on posting about the final meals of Market Week but better late than never! We were just too busy eating all the deliciousness.
Capresé Sandwiches
Squash Gratin ala eatmakeread
Fresh Peach Pie with Créme Fraiche and Streusal
Our final meals ended with Capresé sandwiches, tomatoes and basil from my (Caroline speaking) rooftop garden. Having a small garden in your windowsill, fire escape, or even rooftop for herbs (and veggies if you have the space) is really rewarding, in more ways than one. This sandwich is an A-M-A-Z-I-N-G(ly) easy, summer sandwich. Just don’t make plans to make out with anyone for a while…
Next up, we went back to Kelly’s Market Week from last year and made her delicious squash gratin. Make note to self, don’t make this when you’ve made plans for after dinner. It takes a little bit of time for the cheeses to ooze through perfectly, but it is worth the wait.
And finally, a fresh peach pie… mmmmm-MMMMMM!!!! The slight tartness from the cremé fraiche mixture was just perfect for this peach pie. A perfect way to end Market Week. Continue reading The end of Market Week…
Market Week Meal 2: We got the beet!
Mmmm, beets. They’re one of our favorite things about summer. And their color is almost as amazing as their taste! So we picked up a bunch at the Farmer’s Market for this simple and delicious beet salad with ricotta cheese and arugula sammie. The ricotta perfectly balances the vinegar-y tang of the beet salad dressing, and adding arugula is a thing of beauty for your eyes and your mouth. Slap it all between two slices of homemade bread and you’re good to go (literally…this sandwich totally deserves to be eaten picnic-style, in a park, at the beach, by a lake or wherever you like to bask in the full glory of a sunshine-y day). Market week meal numero dos (yeah, yeah, we’re a little behind, but this summer staple is worth the wait, promise): Roasted Beet Salad Sandwich with Ricotta Cheese and Arugula !
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Market Week Meal 1: White Pizza + Arugula
If you ask us, you can’t really go wrong with pizza, so making it from scratch pretty much knocks it outta the park. We decided to kick off our week of greenmarket menus with a fail-safe option: a sauceless “white” pizza topped with arugula. We know, we know, pizza without sauce seems kinda sacrilegious but you’ll change your mind the moment the first slice hits your lips. And topping your pizza with arugula (lightly coated with a tangy, tasty, lemony dressing) means you simultaneously munch your side salad along with bites of melt-y, garlic-y, cheese-y goodness, which we think it’s the most delicious way to eat your greens. Plus, multi-tasking is awesome! Market week meal 1? Finger-lickin’ good.
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To Market We Go!
Kelly over at EatMakeRead happens to be one of our favorite food bloggers. Last year, we followed her adventures during market week (seven days in which she bought ALL her groceries—milk, cheese, meat, veggies, bread—at the greenmarket) and this year, when she suggested folks join her we hopped on board without a second thought. Cause there’s nothing we love more than a Saturday morning at the farmer’s market, munching apple cider donuts and perusing the glorious offerings. And what better way to kick off our new eatin’ and entertainin’ blog?? Here’s the initial bounty we’ll be using to make this week’s meals (plus some thyme we picked from the community garden where Caroline has a plot!). Read on for the details and stay tuned for the results!
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