Spring and Sprouts

As much as I loved being pregnant, there were a few things I missed during those 10 months:

• Sushi
• Sprouts
• Italian deli sandwiches
• (and of course, wine - but I did have a few sips now and then!)

Now that Liam is here, I've been enjoying my fill of all of the above (except still not so much wine because we're breastfeeding).  I love to grow my own sprouts and have them available to throw on sandwiches and salads.  It's so easy, and there are a ton of health benefits. 

All you need is a mason jar, cheese cloth, and packet of sprout seeds.  I bought my seeds from a health store, but you can also get them online.

Sprout seeds just starting out

Here's what you do:

• Soak 2-3 tbsp. of seeds in a mason jar for 6-8 hours, and cover with a cheese cloth.  Then drain and rinse.
• Place jar in a dark place (like a cabinet) for 3-4 days, and rinse and drain the seeds 2-3 times per day.
• On the 4th day, expose the jar to sunlight for 3-5 hours until the sprouts achieve the desired green effect.  
• Place the jar in the fridge.  They'll last for at least a week! 

After two days

Some places will tell you to use a sprouter.  I've never felt the need for one, and think a mason jar works just as well.

After 5 days - Enjoy!

Warm Spring Salad

I made this salad for our Saturday BBQ and Sunday lunch with friends this weekend, and it was a big hit!  It also fit my criteria for offering plenty of leftovers.  We're having it for dinner tonight as well!

Note - In my opinion, the strawberries are not optional.  You want them.  :)

Yield: 4 servings

Ingredients:

• 1 cup uncooked quinoa
• 1/2 tbsp extra virgin olive oil
• 1 leek, sliced into rounds or half moons
• 2 garlic cloves, minced
• 1 bunch asparagus, ends broken off and chopped into 1-inch pieces
• 1 cup diced strawberries (optional)
• 3/4 cup fresh or frozen peas
• 1 cup fresh parsley, roughly chopped
• 2-3 tbsp extra virgin olive oil, to taste
• 3 tbsp fresh lemon juice
• 1/2 tbsp pure maple syrup (or other sweetener)
• 1/4 tsp fine grain sea salt & lots of pepper, to taste
• lemon zest, for garnish

1. Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes.

2. Meanwhile, grab a very large skillet or wok. Sauté the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley. Heat for a few minutes and then remove from heat.

3. Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper & enjoy! This would also be lovely with nuts or seeds sprinkled on top.

Recipe from Oh She Glows

Kitchen Sink Salad

I have an obsession with salads.  I find it very therapeutic to chop vegetables and toss them all into a bowl.  I'm also a big fan of prepping a meal once, and then eating that same meal for lunch the next day (and perhaps - if you're lucky, lunch or dinner the day after that).  This salad gets made just about every week in our house, and I tweak little things to mix it up.  In the summer, I'll add fresh corn cut off the cob.  Last week, I made garlic croutons with some day old bread that was hogging room in our fridge.  It's great with chicken or shrimp, and a mix of herbs would also top it off very nicely.

And I haven't even started talking about the dressings.  I made the creamy balsamic that goes along with this recipe, and it was good.  Next week I plan on making it with a garlic ranch dressing.  But I've also had it with Annie's Green Goddess dressing, and it was equally as fabulous.

For the Creamy Balsamic Dressing:
(makes 1 2/3 cups of dressing)
4 cloves garlic, grated
3 tablespoons mayonnaise
2 tablespoons lemon juice
1 Tablespoon Dijon mustard
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 cup balsamic vinegar
3/4 cup extra light olive oil

For the Salad:
2-3 heads of Romaine lettuce, finely chopped
3/4 pound of bacon, cooked and crumbled
1 - 1 1/2 cups cherry tomatoes, halved
4 hard boiled eggs, chopped
1 avocado, pitted peeled and diced
1 cucumber, peeled seeded and diced
1/2 small red onion, diced
1/2 can of artichoke hearts, coarse chopped
4-6 ounces crumbled gorgonzola cheese

Directions:

For the Creamy Balsamic Dressing:
Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).

For the Salad:
Add all ingredients to a large bowl (more or less of each ingredient depending on personal preferences). Toss with desired amount of dressing and serve.

Adapted from My Life as a Mrs.