Garlic Chicken with Chard and Turnips

Sometimes I’m Very Hungry

N.E.E.T. Magazine Feature // Strawberry-Balsamic Salad with Candied Pecans and Goat Cheese

Katie at the Kitchen Door

Happy Friday everyone! This week was long, but it’s ending on a high note – the release of the spring edition of N.E.E.T. magazine, in which I’m thrilled to have a feature! N.E.E.T. is primarily a fashion magazine, but the back of each issue contains a “N.E.E.T. eats” section (this one starts on page 141). This issue’s theme is spring salads, so I’ve contributed a light and sweet strawberry-balsamic salad, topped with sugary candied pecans and creamy goat cheese. Even though flip flops and lemonade are a long way off, the longer days and melting snow are promising signs that spring is on it’s way, and this salad is a great way to jump the gun a little on spring flavors. I encourage you to take some time and flip through the whole issue, as it’s a lovely publication, but if you’re in a hurry to get to…

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March Fitness Challenge // Roast Vegetable Salad with Goat Cheese Mousse

Katie at the Kitchen Door

If any of you follow me on Twitter (do it! I promise I’ll do my best to say vaguely entertaining things), you may have noticed that I’ve been tweeting some nonsense about #March15ADay for the past 7 days. Basically, I’ve challenged myself to workout for at least 15 minutes every day in March. Things that count as workouts are running, lifting, jump rope, ballet, and NTC workouts (which I’m really loving). Things that do not count are walking to the subway and lying on the floor with my arms spread out while telling myself that I’m stretching (I have, in the past, counted this as exercise). Vigorous cooking does not count either.

Tonight marks the end of my first week – I’ve gone running twice, done a 20 minute jump rope session, and done targeted strength training for my arms, abs, and back. I’m kinda sore. But proud…

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Mushroom, Bacon and Spinach Gratin

A Happy Wednesday // Italian Apple Cream Tart

Katie at the Kitchen Door

Happy Wednesday, everyone! I’m in a remarkably good mood. This can likely be 95% attributed to the fact that today was bonus-day at my real job, but I’m going to pretend for a minute that I’m not primarily motivated by financial gain and tell you some other things that are good right now. Like, that this morning when I was walking to the train it smelled like mud, and the birds were going nuts, and the sun was warm, and I took a deep breath and it finally felt like spring. And that I’m going to be spending this weekend in Philly with my three best college girlfriends, and I can’t wait to see them and drown ourselves in girl talk and good food. And that I went to a challenging-in-a-good-way ballet class tonight and now I feel all loose and tired. And that I started a new and interesting…

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Weekend Links

Katie at the Kitchen Door

I’ll be back with a recipe (and a new cookbook!) on Monday, but before I head to Philly for the weekend, I wanted to wish you all a Happy St. Patty’s Day Weekend and to share some delicious/interesting/lovely things.

First up, I did a round-up of 12 great recipes that use beer for Life’d this week, and you should really go check out some of the awesome bloggers that contributed. You’ll find links to recipes like the Slow-Cooker French Onion Soup from SixtyOne45 (made with beer instead of wine) and the Beer Cheese Potato Bites from Culinary Cool pictured above, both of which are a way better way to celebrate St. Patrick’s Day than with corned beef and cabbage, IMHO.

Personally, I’m not much of a beer drinker, and it turns out that I’ve only ever shared one recipe with beer in it… but that recipe, for my mom’s Vegetarian…

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Mustard Rabbit with Baby Asparagus Tips

Book Club: Vegetable Literacy // Soba Noodles with Kale, Sesame, and Slivered Brussels Sprouts

I’m in love with everything in this.

Katie at the Kitchen Door

One of the most buzz-worthy cookbooks released so far this spring is Vegetable Literacy, Deborah Madison’s information-packed ode to cooking with vegetables. Since I’m already planning for the gardening season ahead and dreaming of what to do with all of our fresh, home-grown vegetables, I was thrilled to receive a copy to augment my daydreaming.

This book is wholly centered around the plant kingdom. The chapters are organized by plant family, e.g. the knotweed family – sorrel, rhubarb, and buckwheat, or the nightshade family – potatoes, eggplants, peppers, and tomatoes. Within each chapter, each vegetable is given a lengthy introduction that mixes history, culture, biology, and even linguistics into a tale of the vegetable that is guaranteed to teach you something. (I’m still utterly fascinated by what I learned about Belgian endives – they grow on these massive roots, but in the dark!) Then the narrative moves on…

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Bavarian Roasted Chicken with Chard