Dani Spies

I admit that I have been less than consistent when it comes to making Katie "baby / toddler" foods.

It's just that when it comes right down to it, it can be challenging enough just to get a nutritious, homemade meal on the table for Beng and I, never mind a separate meal for Katie!  But that does NOT mean that I have not been making great food for Katie because I have, but here's the deal...

Although I often approach pasta with a very strategic (yet delicious) game plan, sometimes I just need to step away from all the rules and just enjoy a simple, seasonal dish.

Stir-fries are a bit of a contradiction. They are super fast to make IF and this is a BIG IF...

Potatoes get a bad rap.  It's the whole "high glycemic index thing" that sends people into a "potatoes-are-the-anti-christ" frenzy.  Sure potatoes have a lot of carbs and a high glycemic index but for the love of God they grow out of the ground... how bad can they be??  Let's discuss...

Never underestimate an egg.  Really.  They are so darn versatile!  I've become a big fan of eggs for dinner so when I was at my Yoga class last week and my favorite yoga teacher (Amy) in the whole world told me that she made my leek and potato tortilla (which is not posted) with the addition of smoked salmon I was not only flattered but I couldn't wait to get into the kitchen and give it a try!

Ever since the beginning of "Asparagus" month, I have had a stir-fry on the brain. I just wasn't sure exactly what I wanted to do.  So I began searching around on some other food blogs for ideas (which by the way is about the only place I search for recipes online these days).

I found a recipe that caught my eye over at The Perfect Pantry and decided to give it a try. (if you have never visited The Perfect Pantry before you really must, you'll learn everything you'll ever need to know about items you can keep in your pantry)! 

I pretty much stuck to the recipe except I bulked up the veggie department a bit and added some tofu in order to get a little protein into the meal.  Speaking of tofu, let me give you a little tofu tip...

Food is simple AND cooking is simple.   It's that simple.

Of all of the cooking classes I have attended, all the cook books I have read, and all the cooking shows I've watched, there is one on going fact that seems to be repeated:  Keep it Simple!

My initial plan was to make this salad using farro, but I couldn't get my hands on any so I turned to the cupboard for a convenient alternative.

I wanted to use a heartier grain or rice and thought Israeli couscous would do the job.  Couscous is really just another form of pasta (it's like really little pasta balls).  The only difference between Israeli couscous and regular couscous is the size. Israeli couscous is bigger and the size makes for a great texture (just be sure to cook your couscous like you would your pasta... al dente!).

So here we go...another asparagus recipe!  And you probably won't be suprised to hear me say that this is another super easy dish!

As far as the asparagus goes, all I did was steam it up.  Which reminds me...

Grilling is one of my favorite ways to enjoy asparagus.  As a matter of fact as the weather gets warmer I like grilled just about anything!

This is a very simple way to cook asparagus and it's quick too.  Try serving it with a squish of fresh lemon or a drizzle of balsamic vinegar when it's done cooking.  Enjoy!

I love when things just work themselves out effortlessly.  You know those times when everything just comes together without any thought or struggle.  Just a little non-linear, unorganized, spontaneous inspiration.  I seriously love that!

With so many spring veggies to choose from this month, I decided to stick with the basics... Asparagus!

I picked this veggie for kind of selfish reasons.  I figure since I'm the one who has to eat the "food focus" veggie in excess all month long (and that's not a complaint) I may as well pick a personal favorite:).  Not to mention, asparagus has been all over the famers markets lately, so I just couldn't resist!

Oh how I LOVE the combination of salmon and dill.   

They are a match made in heaven (I suppose that is why they are a classic flavor combination!).