This is possibly the best egg salad in the whole world.
I don’t say that lightly, believe me: egg salad is on my top five list of favorite foods, and I have eaten it almost daily since Jake was born. I love eggs.
But this egg salad is a symphony of amazing flavor! It’s herby and creamy and tangy and a little sharp. I wasn’t sure I was going to like it at first…I mean, capers? Celery? In egg salad? But this is one of those beautiful moments when I am so glad I tried something new, something I questioned, because this Springy egg salad is seriously wonderful.
It’s finally warm and beautiful outside! The sun is shining, the flowers are blooming, and you know what that means: eating outside!
This time of year I am always on the lookout for different ways to make a veggie burger. This sweet potato version is a doozy: sweet and spicy and starchy all in one! Add in some creamy avocados, fresh microgreens (which I grew! in my own garden!), and garlic aioli, and this burger will be just delicious!
Because when you are pregnant and have a toddler, lunch must be tasty and ready in less than 5 minutes. And, you know, it should also have some good things in it, like protein and healthy fats and vegetables. Because…growing a human.
Eating healthy has been a struggle for me this pregnancy. I subsist largely on quick snacks like peanut butter crackers and Chobani yogurt, and then I end up neglecting my vegetables.
That’s why these open-face sandwiches make a perfect pregnant-lady lunch! Avocados are full of folate and potassium; tomatoes (whose nutrients are more fully absorbed together with fats) are full of lycopene and vitamins; and eggs are a great source of vegetarian protein!
It’s a snow day, so you know what’s on the menu at my house: grilled cheese and tomato soup. It’s the perfect comfort food!
I have so many memories of eating this meal as a child, especially after traipsing around in the snow on a winter day. My mother would stand at the stove and stir milk into the Campbells condensed tomato soup, expertly flipping buttery cheese sandwiches on the griddle. She had a special mug that was just for her tomato soup—because tomato soup should always be served in a mug.
We would sit at our old Formica table, slurping our soup and dipping our melty sandwiches, getting warm enough to go out for another round of sledding down the giant hill in front of our house.
But, of course, I have grown up a little. And as much as I still love the classic grilled cheese and tomato soup of my childhood, I also like to let my comfort foods grow a little.
And seriously, I dare you to find anything more delicious than goat cheese, nutmeg, fresh thyme, runny egg yolks, and balsamic vinegar. I dare you! This grown-up version of a favorite comfort food is just stunningly delicious. Thank you, snow days, for being so yummy.
Sarah and I have been making lunches together for quite some time. And yet…we hardly ever make sandwiches. A classic lunch food, completely ignored!
I completely love sandwiches (what’s not to love about food layered between slices of bread?) and yet, I struggle to feel at all original or creative when it comes to making sandwiches at home.
But as I picked four bright red tomatoes off the vine growing in my front yard, inspiration struck: caprese salad inside a sandwich! Because what could be better than tomatoes, mozzarella, and basil all together?
This sandwich was super messy. Not going to lie about that. But it was also amazingly delicious and very simple!
So last week I went to New York City with my husband to celebrate our 5-year anniversary.
Let’s just say it was a fairly glorious week. I ate my weight in delicious foods: pizzas, croissants, bagels, salmon, mac and cheese, many glasses of wine, chocolate of all kinds. And while I brought my computer along—with the best of intentions to write a post or two in between museums and Broadway shows and bike rides to Coney Island—instead I spent a lot of time kicking back and reading somewhat silly dystopian fantasy novels (guilty pleasure). It was, as I already mentioned, glorious.
I’ve been having kind of a hard time cramming myself back into reality. The doing dishes and the folding laundry and the weeding. The eating of things that are not slices of pizza the size of my entire head.
So I thought I would start slow here. I thought I would ease back into the kitchen with something incredibly healthy (because I would like to fit into my clothes) and pretty simple, something that makes a great lunch day after day and helps me to feel more like myself (and less like an overstuffed lobster).
That’s right. The lentil sandwich. Don’t turn up your nose at this! Listen, it may not sound intuitive (not like, say, cake truffles), but the tangy yogurt, nutty crunch, and salty cheese stirred into those lentils will please any palate! Like a lentil-y pesto on bread. Yum.