Not Avocado Toast.



I wasn’t feeling avo or eggs because I’ve been overdosing on both as of recent and wasn’t in the mood for more yolks and omega 3’s than my body knows what to do with. I had no particular cravings and decided to go with this Muesli toast because I felt like it and then this thing happened and I inhaled it and it was delicious.


Farm to table…


photo-5Scenario: Janelle and I on our standard one hour stroll at the Madison farmer’s market. So many vegetables…only so many we can eat before they go bad? So, according to my Instagram, I should be a 400 pound single woman surrounded by cupcakes and cats. 1. I like cats as much as I like sharks. Cupcakes on the other hand… Secondly, I always make sure my jeans button. That’s my queue. Sweatpants are confined to the four walls of my apartment, unless there is a fire alarm or emergency, in which case the sexy combination of sweatpants and retainers may make an appearance together. Although, I said button–which may mean  seven squats of attempting to get them over my butt are necessary. Anyways, I do have a little thing for veggies. And I did promise that after my Paris, NYC and Brazil adventures, I would pay humanity a visit and get back to a food pyramid that excluded croissants, macarons and ice cream. I literally have no idea where I’m going with this. Oh, Madison farmer’s market. So I stick with my usual veggies here…tomatoes of all sorts (heirloom, etc.), beets, a zucchini the size of my arm (you think I’m kidding…), fresh basil, massive cucumbers, carrots, okra and peppers. Umm, I think that covers it. Well, until I saw some funky looking fuchsia ball…it was as if a purple cabbage got down and dirty with a beet and had a baby. I ogle it. It looks back. I turn to Janelle with a “WTF is that?” She doesn’t know. I ask the owner. He throws the word “kohlrabi” at me as if he’s telling me the sky is blue. I’ll take it.


Ladies and gents, I present you the kohlrabi. Tell me his mom isn’t a beet and the dad is a purple cabbage. I have a weird ass imagination, if you don’t know that by now…the weird is on you.

I did my research and decided not to let this beautiful, Essie-colored (Bermuda Shorts to be precise) veggie intimidate me. I cut it up into french fry shapes and decided to roast this baby.

Kohlrabi fries:

Cut the kohlrabi into fry-shaped sticks, or cubes if you fancy that. I semi peeled it until I gave up.

Sprinkle with olive oil, oregano, basil, garlic, pepper, pink himalayan sea salt and parmesan.

Bake at 350 degrees for at least an hour. I always do a quick flash of broil at the end for a toasty finish.


photo-11I can’t pinpoint an exact flavor here. Someone described it as a cross between a potato and an artichoke heart although I’m not too sure I agree with that. Maybe some kind of hard hearts of palm crossed with…I don’t know. Give it a try. If you’re confused with life, theres nothing a little ketchup (relax, the high-fructose corn syrup free ones…) and dijon mustard can’t fix? I like trying new things. So…I did.

Next up: Okra

photo-12I don’t think this picture does these bad boys justice because in all seriousness…I’ve never seen an okra this big in my life. Usually, I’ll roast them in the oven, as I do with most of my veggies. But I decided to switch shit up a bit. So…I went for a dish with tomato sauce and a little creature that feeds off all the garbage of the ocean. Yep, shrimp.


It’s all about the fresh basil up in here. Oh, and a glass of white wine from the Loire valley.

photo-8Shrimp and okra:

Sautee the okra with some minced garlic and olive oil until slightly brown. Throw in the shrimp, pink himalayan sea salt, pepper, fresh basil leaves, some ground oregano and call it a day.

Okay, obviously I’m no Ina Garten or Paula Deen (no thanks to clogged arteries and butter overdoses.) And…Im all about whipping up a quick fixing with lots of flavor. So until I get really bored and have nothing better to do…the extent of these recipes will probably all take less than five minutes of prep time, less than eight ingredients and a quick cooking time.

That is all.

Meet my neighbors


Luckily, I didn’t need to venture too far off to explore food in Soho because on my very street, Thompson, rest a few gems.

ImageSo that’s the sea bass at Lupa, with salsa rossa and sweet corn, it was delicious. Perfectly cooked and seasoned but then…I was with a dangerous friend and we shared a pasta. We had to. The lady next to us was enjoying it way too much and we needed in on the fun. Worth it. To the right is another fishy friend, an herbed yellowfin tuna sandwich with artichoke, tomato, cucumber, portobello mushrooms and cheese on ciabatta at Snack (also on Thompson.) The place was very cute, a Greek Mediterranean spot with five tables (all occupied) and a tasty, well-priced menu. Casual lunch. My sandwich was great except for the fact that the bread didn’t taste all that fresh. I would still return because I was eyeing everyone else’s food.


And then there’s Salud, which means health in Spanish, so I figured anything on the menu was fair game? That’s my dairy-free frozen hot chocolate with coconut–I am upgrading this as my summer necessity, right up there with my water bottle. No sugar, nice big cup! And then I decided to be a bit boring with my egg, kale and avocado wrap. Don’t be fooled, I had quite the questionable dinner the night before. Incredible Mexican, but downed the whole bowl of chips…Oops.



Then…there’s Cocotte, which was a little underground French tapas spot that automatically sucked me in. Lauren and I shared both the  crunchy veggie salad with fava beans, peas, asparagus and baby carrots with some balasamic- very refreshing and the salmon sashimi dish that was very fresh, tasty and flavorsome.



A cocotte of salted cod and mashed potatoes- delish! And a homemade chocolate tart because obviously fish isn’t going to be the last thing I put in my mouth at the end of a meal…Lauren got the shredded beef with shiitake mushrooms and shallots, which was delicious. 

Lupa, 170 Thompson St

Snack, 105 Thompson St

Salud,107 Thompson St

Cocotte, 110 Thompson St (best service-ever)