This post is pure Food Porn.

We made a dish last night too colorful not to photograph and too delicious not to share. 
(Speaking of photography, this was my first experience with a 50mm lens…)

After a 5 minute marinade of {agave nectar, olive oil, turbinado sugar, fresh squeezed orange juice, and lemon pepper} we sauteed these babies in a skillet for 10 minutes.

Sweet perfection.

AND of course, I was excited to feed the scraps to my compost bin.

Another recipe using colorful carrots: Spring Slaw

♥

There are two main reasons why I compost (besides the “cool factor.) You have to admit, it’s pretty cool.
1. Reduce waste & reuse/repurpose stuff I’ve already spent money on.
2. Feed my garden.

Here is my vision:
Grow food in my garden, use that food to feed my belly. My garden scraps and vegetable/fruit clippings feed the compost bin. The compost bin feeds the garden. The garden feeds my belly & the compost bin. The compost feeds the garden, etc..

THAT turns me on.

I’m learning a lot about what CAN be added to the compost bin and what CAN’T be.
Some items, shocking. Some, obvious.

ADD THIS:

grass clippings
tea bags
raw vegetable peelings
raw fruit scraps
salad leaves
coffe grounds & filter paper
old flowers & nettles
fallen leaves
sawdust
egg boxes
cardboard
scrunched up paper
twigs, branches, bark
fish food
catnip
old leather
ratty wool or 100% cotton socks
dryer lint
used tissues and paper towels
cat fur, dog hair
nail clippings
your hair
matches
wood chips from the BBQ
hamster/guinea pig/bird cage cleanings
stale potato chips
gluey pasta
oatmeal
nut shells
stale pastries

DO NOT ADD THIS:

cooked vegetables
dog poo
cat litter
diseased plants
dairy products
meat

The photos above display the contents of my bin on Day 4. I wish it would hurry up and compost already! I check 2-3 times a day to see if anything has happened yet, but it hasn’t. Ha! Ha!
I do realize that it will take about 9 months to a year for full decomposition… patience is necessary.

If you are interested in composting, I recommend these resources:
RecycleNow.com/Composting
Unexpected & Unusual things you can compost
Countertop Composting
Is My Soil Hot or Not?

♥

Guaranteed you are not as excited to read this post as I am to write it. I have wanted a compost bin for years and I finally have it! Being confined in a small space within a concrete jungle held me back for many years (although I did have a super cute little garden) but now we’ve got nothing but space.

I’m taking advantage of country living while I can, soon we’ll be buying a home in the city. I think. Do you think I can find a home in the City Of Chicago with a backyard for gardening & composting? Wish me luck.

So back to my bin. Chris built it for me out of items he found in the garage. Literally 100% of the materials used are re-purposed. We spent nothing on this bin.
It’s perfect.

I stumbled upon this blog post, the writer explains how he built his DIY compost bin which is strangely similar to ours.

So…. does anyone have any food scraps they’d like to donate to my compost bin??
♥

If you want to talk quick and simple, let’s talk about this sweet & tangy recipe that only requires 2 ingredients and 10 minutes of your time.

If you want to talk about sweet satisfaction on a summer night, I will tell you how much I enjoyed eating this brûléed grapefruit on the outdoor patio for an afternoon snack.

And you know what I just love about this recipe?? It offers an alternative way to sweeten a tart grapefruit. I cringe when I see people sprinkle sugar on fruits! Sugar does nothing to enhance the natural essence of fruits – it seems to disguise the flavor! Adding a small amount of preserves (I understand the sugar content) seems to bring life to the grapefruit and enhance the natural flavor – the grapefruit still tastes like grapefruit (with a hint of orange), not like sugar.

Orange-Brûléed Grapefruit

What you need:

• 3 Ruby Red grapefruits
• 3 tablespoons Orange Marmalade*

*Choose a flavor of preserves that best suits your taste. Other choice flavors might be apricot, peach, or mandarin.

What you do:

1. Adjust an oven rack to the top position and preheat the broiler on high.
2. Slice a thin piece off each end of the grapefruit, then halve the grapefruits crosswise. Each half should be able to stand upright.
3. Use a pairing knife or a grapefruit spoon to slice between the segments and the membrane.
4. Brush one tablespoon of Orange Marmalade over the surface of each grapefruit.
5. On an aluminum-foil-lined baking sheet, broil the grapefruits until they begin to caramelize, about 8-9 minutes. (watch the grapefruit closely)
6. Remove the grapefruit from the oven and allow to cool slightly before serving.

mmmm margaritas.
the perfect excuse: Cinco De Mayo
summertime.
spend the day outside.
poolside. frozen margarita in hand.
citrus. frozen. tropical. sunny.
guacamole & salty chips = perfect compliment to this citrus margarita.
happy sunshine day.

Citrus Margarita

What you need:

• 1 cup fresh squeezed orange juice
• 1 ripe banana
• 1/2 cup mango (optional: use frozen mango)
• 1/2 cup pineapple (optional: use frozen pineapple)
• 1 lime, juiced
• pinch of lime zest
• 2 tsp agave nectar
• 1 cup ice
• 3 shots gold tequila
• 1 tbsp. citrus sea salt

What you do:

1. Blend all ingredients (except for the sea salt) together.
2. Rim a margarita glass with the citrus sea salt.
3. Pour the margarita into the salt-rimmed glass. Garnish with a citrus wedge.
4. Serve.

¡Olé! ¡Olé!

Avocados are among one of my favorite foods. When dining out, I ALWAYS order guacamole if it is an option on the menu and if there happens to be an item on the menu that contains guacamole or avocado, chances are I’ll order that too.

Quite often I get a craving for my own homemade guacamole because it’s the best and because tomorrow is Cinco De Mayo, I share my not-so-secret recipe with you.

Guacamole

What you need:

• 2 ripe avocados
• 1/2 yellow onion, finely chopped
• 1 tomato, chopped
• 1 tbsp. jalapeño pepper, chopped
• 1/4 cup cilantro, chopped
• 2 limes, juiced
• 2 cloves of garlic, minced
• 1 tbsp. vegan worcestershire sauce
• 1 tbsp. Cholula hot sauce
• 2 tbsp. sea salt

What you do:

1. In a large bowl, combine avocados and lime juice. With a fork, coarsely mash.
2. Add the onion, tomato, jalapeño pepper, garlic, and cilantro. Stir until just combined.
3. Add the Cholula, worcestershire sauce, and salt. Add more of each to taste.
4. Serve with tortilla chips & a Citrus Margarita.

There aren’t many summer weekends in the Midwest region (Chicago) where I live so I want to be sure to take advantage of each and every summer weekend that I can. In order to do that, I’ve gotten out my calendar and I am planning my summer vacations and mini-get-aways already. My boyfriend hates that I plan all of this out in advance, he’d rather go with the flow but going with the flow leaves us sitting around the house wondering what we should do on the weekend. Blah.

We are city dwellers, recently relocated to the country. Our most recent past summers consisted of urban street festivals, and taking advantage of Chicago’s patio season, outdoor dining at our favorite charming restaurants. We’d take long walks through the concrete jungle that was our neighborhood, and spend time at the dog park with the pooch. Weekly, we’d visit our local farmers market and spend the day. On occasion, we’d get out of the city with a weekend trip to a state park, somewhere green. Life was good.

Life is still good. We live on 10 acres and have an in-ground pool just steps outside our back door. If the pool were open, I’d be writing this post pool-side. I can not wait to get my hands in to the 4-tier garden that my in-laws built and I’ll try composting for the first this summer. (excitement!) I doubt we’ll spend much time in the city this summer, rather take pleasure in the quiet slowness that the rural world has to offer. As I organize & plan my summer bucket list, I realize that I’m going to be a busy girl.

On my SUMMER BUCKET LIST 2013:

• When I think of summer, my first thought is of the beach. Last year, Chris & I discovered the WARREN DUNES in Sawyer, MI and we were in awe over the pristine beauty of the blue lake and white sandy beach. We were  just a few hours away from home in Michigan but it felt like we were on a vacation in some far-away place. We are DEFINITELY going back to the Warren Dunes this summer.

• Speaking of Michigan, I recently learned of a Cleanse & Detox program at CAMP RAWNORA in Watervliet, MI. Two and a half days on 350 acres of pristine land focused on a healthy mind, body, and soul? YES, please.

• Chris & I have enjoyed rock climbing for several years now but rarely get the opportunity to climb outdoors. We were introduced to the Chicago Mountaineering Club, which is a group that takes several trips a year up to DEVILS LAKE in Baraboo, WI for outdoor climbing. The Mountaineering Club owns property for their members (and guests) to camp on during their outings. We have only attempted a climbing trip with the Mountaineering Club once, it was rained out. We look forward to returning to Devils Lake this year for camping and climbing. Whether we are climbing or not, Devils Lake is one of our favorite places to spend summer days. The state park is gorgeous, offers beautiful hiking trails and a cute little lake for swimming. Aside from the CMC camp ground, we enjoy camping at Wheeler’s Campground, it’s clean and well-maintained.

• Speaking of Wisconsin, I have become slightly obsessed with learning more about CAMP WANDAWEGA in Elkhorn, WI. Chris & I paid a visit to the camp a few months ago, they were been closed for the off-season. Although the signs read NO TRESPASSING, we wandered around. We found the decorated treehouse  and the tree swing however I don’t know much about the place. What I do know is that Martha Stewart featured the small lake resort on her website.

• I’m traveling to Nashville, TN for work in July. OBVIOUSLY I’m going to extend my trip. I’d love to spend a few days in Nashville, a few days in Memphis, and a few days in Chattanooga at THE CRASH PAD, which  is an uncommon hostel welcoming outdoor adventurers (that’s me). From what I understand, Chattanooga has long been heralded for it’s wealth of great climbing. (I’ve been DYING to go here!!)

• One more place I’d like to get to this summer is Orlando, FL to visit my recently widowed grandpa. I have no expectations on what that trip will look like. I’ll do whatever grandpa wants to do.

What are YOUR summer plans?

♥

as i mentioned in a previous post, i am OBSESSED with kale but this wasn’t always the case. kale is of course, an acquired taste and it took me some time to get in to it. i found out that once you’re in to it, you become obsessed… which is what happened to me.

on a weekly basis, i enjoy a hearty kale salad at Whole Foods salad bar, but this past week i’ve been making my kale salads at home. in fact, i’ve made this same salad 3 times within the last week! (that’s how good it is!)
here is what else you need to know: i have served this salad to people who thought they’d never eat kale and they ended up loving it. *smiles*

Kale Salad

What you need:

• 5-6 cups of kale, chopped, stems removed
• 1/2 cup broccoli, chopped
• 1/2 red pepper, chopped
• 1 cup strawberries, chopped
• 1/2 cup purple cabbage, chopped
• 8-10 kumquats, chopped
• 2 small carrots, chopped

What you need for the dressing:

• 1/4 cup red wine vinegar
• 1/4 cup canola oil
• 2 tbsp. tahini
• 2 tbsp. raw turbinado sugar
• juice squeezed from 1/2 an orange

What you do:

1. Toss all of the fruits and veggies together in a large bowl.
2. Whisk together all of the ingredients for the dressing and pour over the salad. Toss and let chill for 20-30 minutes prior to serving.

♥♥♥ A kale salad tastes best when the dressing has a chance to marinade the leaves – which is why I recommend you serve this salad approximately 30 minutes after preparing.

♥

More Kale Recipes:

• a garlicky kale + white bean stew
• cream of leek & kale soup
• a weekend brunch

Spring is a busy work season for me. Due to my travels and working-weekends, I haven’t had time for cooking, eating good food, and blogging. In fact, through the chaos that is my life lately, I can hardly even remember what I ate this week, I’ve been in bed trying to catch up on some much needed R&R.

Summer is upon us, right? As this massive storm comes & goes this morning, I can hear the little birds chirping… but I’m ready for more: the warm sun on my face and the green grass below my bare feet…. swimming… and gardening….

I am excited for the outdoor opening of the Green City Market on May 4. This Lincoln Park market is by far my all-time favorite farmers market to attend, the people, the community, the farmers, the spirit, the activities. It just FEELS GOOD to be there, my favorite summertime past time. If nothing holds me back, I will be there first thing on May 4th to celebrate local foods and good weather.

And here are a few recipes that I am excited to make with items commonly found at the local Farmers Market:

• a GREEN potato salad
• homemade applesauce
• marinated broccoli & mushrooms
• fresh corn & tomato salad
• rise & shine breakfast
• cherry cobbler
• carrot salad with summer apples and spearmint
• apple parsnip bisque

….in hopes that these April showers bring May flowers….

♥

FINALLY, it feels like spring. THAT makes me excited. You know what else makes me excited? The cute little Easter basket I made for my 2 year old niece…. aaaand the multi-colored carrots I found at the grocery store.*smiles* Just like a little bunny, my boyfriend LOVES to munch on raw carrots – he’s already laid his eyes on my multi-colors.

Lately I’ve been craving colorful foods, so I decided to make this beautiful coleslaw. I used the Nayonaise that was sent to me for sampling along with brussels sprouts, a pear, and colorful carrots Each of these ingredients came together to make a dish perfect for spring holidays and potlucks.

Spring Coleslaw

What you need:

• 5 cups purple cabbage, finely chopped
• 3 carrots, grated or finely chopped
• 1 cup of brussels sprouts, finely chopped
• 1 pear, finely chopped
• 1 lemon, juiced or fresh squeezed
• 1/2 cup apple cider vinegar
• 1 cup Nayonaise
• 1/2 cup agave nectar
• 1/4 cup sugar
• 1 tsp. sea salt

What you do:

1. Toss all ingredients together in a large mixing bowl.
2. Refrigerate at least one hour prior to serving.

If you’re looking for me today, I’ll be out on the patio with a bowl of this coleslaw and a refreshing blood orange spritzer.

♥♥♥

For vegan Easter brunch ideas click here.
For another recipe using the Nayonaise, click here. 

♥