Pasta with Yogurt, Peas, and Chile

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You know that adrenaline rush when you’re eating a meal and it’s so spicy that it makes your nose run?

I love that.

I live for that, in fact.

Other things I love at the moment include, but are not limited to:

nights when there are no Mets, Rangers or Cowboys games on so my boyfriend actually remembers that I exist and sometimes even lets me choose what we watch on tv (but probably not since my choices seem to consist entirely of The Real Housewives of Any County, Married to Jonas, and Grey’s Anatomy),

seeing one of my labmates on the street as I am leaving for a Central Park run at 9AM (on a weekday) and he is headed into lab (shame on me) (but really, can I help it if that’s my peak running time?! the body knows what the body wants),

cookie butter (no explanation needed),

pale green pea-infused yogurt sauces that cut the aforementioned spice to the point that one’s boyfriend can actually eat it (for.the.win).

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Rhubarb Curd Shortbread Tart with Fresh Strawberries

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On the list of produce that my boyfriend “doesn’t believe in”, rhubarb is pretty high up there, along with Meyer lemons, ramps, fiddlehead ferns, persimmons, and pretty much anything that us food bloggers go crazy for but that the population at large can barely even conceive of.

I mean, sure, everyone has heard of strawberry rhubarb pie but if asked to choose a stalk out of a lineup or identify it’s flavor in any other context, it would be a pretty scant group of folks who could do it with repeatedly accurate and consistent results. Beginner’s luck notwithstanding.

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Black Olive Gougeres and Smoky Red Lentil Dip

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Disclosure: As an Eat Write Retreat registrant, I received samples of California Ripe Olives and a variety of OXO tools. With creating and posting this recipe, I am eligible to win prizes via the Amazing Apps Culinary Challenge. All thoughts and opinons are my own.
 
My mother will tell you that I’ve been in pursuit of olives almost since the day I was born.

Every time she went to make a salad, I’d be right there next to her, begging her to let me stick my fingers into their holes so that I could terrorize my brother with my olive hands for a bit and then eat them, one by one, finger by finger.  I just loved how salty and juicy they were and if it were up to me, I probably would have stuck them on my toes as well because TWENTY OLIVES?! As good as gold.

And when she said no, which was more often than not, I’d just pilfer them from the salad once it had been tossed. No one would miss a few dozen, after all.

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Malaysian Hot-and-Sour Noodles with Tofu and Bok Choy

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When in doubt, make noodles. That’s my motto and these Malaysian hot-and-sour noodles are just the thing to get your non-veggie loving brother and boyfriend to eat a whole bowl of bok choy, asparagus, AND tofu. For the recipe head on over to Marcus Samuelsson’s blog!

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