Bright Orange Kale Carrot Ribbon Salad

My father likes to say that when things are touted as “health” food it’s because “it tastes so bad that people will only eat it if you tell them it’s good for them.” And while I laugh a bit about that – I think that’s pretty fair because in a race between kale and brownies, you bet your butt I’ll be choosing brownies nearly every time. Well, that is until now since I’ve discovered that this bright citrusy kale carrot salad is amazingly easy to prep and eat and it’s all kinds of yummy.

I read a while back that there is a divide amongst the kale aficionados about how kale should be consumed… whether it should be eaten raw or cooked. Personally, I find that raw kale is a a bit difficult on my stomach, so I blanch it quickly here. However, if you feel strongly for raw kale, please feel free to skip the blanching step. I also included a giant pile of ribboned carrots, because my father loves (I mean… LOVES) carrots. And since I had to convince him to partake in a kale salad, when he is a solidly “anti-kale” camper… I knew I had to include carrots. Which brings me to my next little story (before I get into the recipe).  I have read and followed David Lebovitz’s namesake blog about food for as long as I can remember… so when it came to thinking about dressing carrots for a salad, I immediately referred myself to his post on how the French enjoy carrot salad and dressed my entire carroty kale salad in a likewise light and fresh way.

So… without any further asides, here is how I prepared my salad.

Bright Orange Kale Carrot Ribbon Salad (Kaprise Kitchen’s take on kale salad, with a little influence from David Lebovitz)

  • One bunch of dinosaur kale, thoroughly washed
  • 4 large carrots
  • 2 cara cara oranges (or whatever other sweet citrus you can get your hands on)
  • 1/4 cup of roasted almonds, coarsely chopped
  • 1 ripe avocado, sliced
  • 1/2 of a fuji apple, chopped
  • salt/pepper to taste
  • 1 tablespoon of good quality olive oil (less if you like)
  • 1 tablespoon of hemp seed
  • 1 tablespoon of chia seed
  1. After thoroughly scrubbing the debris out of your kale, cut it into thin ribbons, discarding the fibrous stalks where they are too tough (My sister loves the crunchiness, so if you do as well, please feel free to keep them!)
  2. In a pot of boiling water, gently toss the kale in and stir until the kale is just cooked. About 20-30 seconds. Immediately drain the kale and let it cool while you prepare the rest of the ingredients (Again, if you like raw kale, feel free to skip the first two steps)
  3. Ribbon the carrots – you can use a julienne slicer, box grater, or any method you prefer. I use a vegetable peeler to get thin, long ribbons of carrots – which I prefer to other methods… but again – please choose a method you like most. Set aside the ribbons
  4. Over a large bowl, supreme the cara cara oranges and squeeze the membrane and peel to extract the remaining juice into the large bowl. Set the orange segments aside. Alternatively you can use clementine segments instead of going through the mildly tedious process of segmenting your citrus… and to have enough citrus flavor, squeeze one fruit into the bowl (or a splash of juice will do)
  5. Peel and slice the apple and avocado into chunks/slices, tossing with the orange juices to prevent browning.
  6. Toss the drained kale and ribboned carrots with the orange juice dressed apple and avocado.
  7. Drizzle a little olive oil, salt, and pepper to taste.
  8. Top your salad with a healthy sprinkle of hemp and chia seed, and of course, my favorite, roasted almonds.
  9. ENJOY! (I’ve nestled a little cheese turnover in the salad here, and I’ll post a recipe on that soon!)

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How do YOU eat your vegetables? Do you eat your kale raw or cooked????

 

Hot Pink Vegetable Summer Rolls

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This past weekend, I went to a sushi place with a friend where you fill out one of those little paper sheets… I bubbled the wrong one and I didn’t get to eat what I wanted! Which concerns me because I really wanted a cucumber roll and because I just finished a bubble-in bar exam…

Regardless, I had vegetable rolls on the brain so I whipped these up. I had a stroke of genius when I saw the bright red poaching liquid, and steeped my rice paper in the colored water to get these beautiful hot pink wrapped summer rolls. I experimented by brushing them wrappers with the poaching liquid instead of steeping them. The difference is the intensity of the color of the wrapper. If you prefer the darker wrapper, steep the wrappers.

I imagine that making these in all sorts of different colors for a themed party would be fun, or perhaps if you have children making these brightly colored rolls together might encourage them to consume more vegetables.

Party, children, or not… these are delicious and packed with fresh vegetables to get you ramped up for the spring!

Hot Pink Vegetable Summer Rolls (Kaprise Kitchen)

  • 1 pound of beets
  • 7 carrots
  • 4 kirby cucumbers
  • 1 bunch of cilantro
  • 1 bunch of mint
  • 1/2 pound of mung bean sprouts
  • rice paper wrappers
  1. Wash, peel, and quarter the beets. In a saucepan, cover the beets with water and boil with a pinch of salt for 30 minutes, or until tender.
  2. While your beets boil, wash all of your vegetables and let them drain on a paper towel covered baking sheet (or clean dish towel, if you are more environmentally friendly than I).
  3. Cut the cucumber and carrots into batonnets
  4. Once the beets have been boiled and cooled a bit, also cut those into batonnets, reserving the boiling liquid.
  5. In a large bowl, pour the warm beet liquid (or simply warm water for non-colored summer rolls). Make sure your water isn’t too hot or the wrappers will get too soft and rip.
  6. Gently dip the wrappers into the water, making sure to coat both sides with the water. The wrapper should absorb some water, but still be firm. The wrapper will continue to absorb water as you work, and soften. Remember, you can always dab a little more water if your wrapper is too sticky or too firm.
  7. Place the wrapper on a cutting board (or smooth surface), add filling, roll… and enjoy!!

 

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Smoked Gouda Pork Chop

I’ve been making serious effort to make every single one of my meals at home. Not only is it healthier and cheaper – but the few minutes it takes me to prepare my own meal is a good way to unwind at the end of the day. But, there are those days that you get home late and you have to walk the dog and by the time you get to the kitchen the clock is reading closer to bedtime than dinner time. So a simple and quick recipe is in order… and when you are trying to reduce your wheat intake – toasting a slice of bread is not an option. This recipe is easy. In the time it takes your chops to sizzle, you can get a salad together and silverware on the table and pour a glass of wine.

Smoked Gouda Pork Chop (Kaprise Kitchen original)

  • 2 boneless pork chops
  • 1/4 cup of mayonnaise
  • 1/4 cup of shredded smoked gouda
  • 1/2 teaspoon of mustard
  • 1/4 teaspoon of cracked black pepper
  1. Set your broiler to high
  2. In a small bowl, combine the mayonnaise, cheese, and mustard until smooth
  3. Rinse and pat your pork chops dry. Sprinkle both sides of pepper.
  4. Place the pork chops on the baking sheet
  5. Smooth the cheese mixture evenly over the two pork chops.
  6. Place the baking sheet on the lower shelf of your oven for about 30 minutes, or until the pork has reached an internal temperature of 145 degrees F (see notes).
  7. Once the minimum internal temperature has been reached, place the sheet on the higher shelf and allow the chops to brown just a bit more.
  8. Serve over salad with a good white wine. I had mine with spinach salad and a glass of dry pinot gris.

 

 

Notes:

  • Connie at OuiChefCook has an excellent post about mayonnaise and instructions on how to make your own here.
  • You can substitute the cheese for other variations – I’ve only tried this with aged white cheddar and parmesan. Both work well, but if you try other cheese variations – let me know how it turns out!!
  • Suggested internal temperature for meats can be be found here on the USDA website. They say “Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.”

Jalapeño Spiced Beef Stew

I have never been one to diet or one to restrict anything I eat or drink. I truly believe that I should enjoy every single thing that I want to, and so I have never curtailed my consumption of food or drink. I scorn diets and I scorn the calorie counters… because it turns the ethereal and wonderful experience of food into a mathematical equation that makes you miserable. However, recently, I have found that the tremendous stress I deal with has negatively impacted my eating habits. I used to eat all I wanted – but I ate fresh fruits, vegetables, and lean protein – and  because I ate good and clean foods… I felt good and maintained a trim figure. However, I am in law school and I live in a city where fried chicken is an institution and fries accompany every meal. And when you cook for one, it’s easier to snag a pizza and it’s easy to justify ordering in because the 40 minutes it takes for delivery to arrive is a precious 40 minutes you could be reading for school.

Anyway, this semester winds down, and finals scare the living sense out of me – I have made some small dietary changes to take my focus off being scared (I always start projects when I’m stressed out so I can distribute my nervous energy and handle my neurotic insomnia). My sister and mother recently transitioned to a paleo/primal eating pattern and both have felt they are vastly improved. Both have slimmed down and enjoy eating paleo/primal. While I have not made the drastic switch that they have, I have eliminated nearly all processed foods (with the exception of my candy stash for finals studying) and have drastically cut down my wheat intake. I’ve cleaned out my pantry, and just in time for donating to charities for the holiday season.

This December has been unseasonably warm, but with the drippy rain I felt the need for some stew. Instead of dusting the beef in flour, I seared the beef chunks in olive oil and then gently muddled a baked yam into the stew to thicken it up and for some added flavor. And since it is stew, I allowed myself a small handful of egg noodles to round out my dinner.

Jalapeño Spiced Beef Stew (Kaprise Kitchen)

  • 16 oz ribeye steak, cubed (you can use any other cut of beef, but I prefer ribeye in mine)
  • 2 tablespoons of olive oil
  • 2 small seeded jalapeños, diced (be wary of those teeny ones that pack a punch. Mine were the small ones that positively emanated heat, so I seeded and rinsed mine with great care)
  • 1 onion, diced
  • 1 portabella mushroom, diced
  • 1 cup of red wine (I used a good Malbec, but anything on the drier side will be fine)
  • 1 orange yam, steamed until soft
  • 2 carrots, sliced
  • 2 stalks of celery, sliced
  • 2 cups of filtered water
  • 1 tablespoon of Worcestershire sauce
  • salt/pepper to taste
  1. Cube meat and dust with black pepper and salt
  2. In a heavy bottomed pot, heat olive oil and sear the cubed ribeye, flipping cubes as the sides brown.
  3. Once the meat has browned, stir in the jalapeño and onion, until both have softened slightly.
  4. Stir in wine and allow the wine to reduce by half before adding filtered water
  5. In the broth, muddle the yam until it dissolves into the liquid. I steamed my yam for about 15 minutes until it was soft to touch.
  6. Add the remaining ingredient and simmer for 1 hour.
  7. Serve over noodles or on it’s own.

 

 

Jon’s Chicken Salad

One more for you guys! I actually wrote this post June 14… but like I said, I’ve been distracted with life!

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A couple years back, I celebrated my friend Jon’s birthday with him. I made chicken salad sandwiches and then drove to a nearby beach. Since, I haven’t seen Jon, he has one of those high stress jobs where he’s constantly on the road now, but he came and visited this past weekend. When I was on the phone with him coordinating his arrival, I asked if there was anything in particular he wanted to do and he said, “Make the chicken salad from that time we went to the beach.” And while I do remember our lazy beach trips, the chicken salad isn’t something that really sticks out in my mind. I make chicken salad the same way I have since I can remember – a bunch of vegetables thrown together with some grilled chicken. Honestly, I think the first time I made chicken salad was because we had run out of tuna and no one was home to drive me to the grocery (you know, like a decade ago when I was still driver license-less).

There aren’t any secret ingredients, or any surprises. Instead, I mince the vegetables and taste a long the way to make sure the flavors compliment each other. The measurements aren’t precise, so you’ll need to adjust accordingly. I like mine with less onion, but others like the bite. I like a bit of sweetness – so I slice in teensy cubes of fuji apples. But feel free to tweak and adjust accordingly. The vegetables and chicken are phenomenal wrapped in crisp lettuce leaves or on toasted rolls, and whatever it is about this combination Jon loves it. So. Jon, here is your chicken salad so you don’t have to fly 5 hours to have your favorite sandwich!!

Jon’s Chicken Salad (Kaprise Kitchen, before I was even Kaprise!)

  • 6 chicken tenderloins
  • 3 stalks of celery, minced
  • 3 carrots, peeled and minced
  • 1 small shallot, minced (or half an onion, minced finely) If the shallot/onion is particularly eye watering that day, I rinse it with a little vinegar and let it drain well. It helps cut the strong flavor.
  • 1 small fuji apple, minced (I’ve used pear before too!)
  • 1 red bell pepper, minced and set on top of a towel (I find that the peppers are a bit juicy, so I let them rest on a towel to drain a little)
  • About 1  cup of mayonnaise
  • 2 tablespoons of mustard, I like the grainy kind
  • a squeeze of lemon (just over the apples, and it adds a nice brightness)
  • salt/pepper to taste
  1. If you have the foresight to plan your lunch, marinate the chicken overnight before grilling. It normally doesn’t occur to me until 30 minutes before I want to eat, so I use a fork to poke holes in my chicken and brush it with salad dressing (Onion Vidalia or Italian are my two favorites) before grilling. So. In a pan, grill your chicken until cooked through. About 4 minutes per side.
  2. Chop the chicken into 1/2 inch cubes and set it on a plate to cool while you prepare the other ingredients. No need to be too precise, the chicken will break up when you combine everything, but I do like cutting the tenderloins to remove any tendons or tough pieces that you get sometimes.
  3. Mince all of the vegetables. I normally start with the sweetest ones (remembering to spray my apple with some lemon to prevent browning) and do the onion last. I keep the vegetables to the size of a pencil eraser – big enough to be tasted, but small.
  4. In a large bowl, combine the chicken and vegetables.
  5. This is where we get a bit imprecise. First start by adding 1/4 cup of  mayonnaise and 1 tablespoon of mustard. Stir the mixture together, adding a little more mayonnaise as you go to make the mixture cohesive. Taste and add more mayonnaise and mustard as necessary.
  6. Serve on toasted bread or with crisp lettuce as wraps.

 

Distracted

This summer has been really weird. I started working immediately after finals… and if you have ever talked to a law student after finals after over you understand how mentally weird law people can get by sitting alone in the dark reading statutes. My job, as a research assistant, was literally to sit in the library (again) all summer reading random things and taking notes. And to top it off, all of my friends have been out of town, or working crazy hours at law firms. But, that’s all good because I really needed time to train for the marathon (the first one for me!)… but then I got some really strange arch injury, and then I tripped and scraped/bruised both legs, hips and elbows. And then when I finally started hitting the groove again, I fell during my long run (my fault for running at 10pm). And, because I didn’t want anyone to discourage me, I didn’t really tell anyone I was training for a marathon and I ran most of my runs alone. You know what that does to someone? It makes you a little weird. I mean. I’m weird to begin with… but I’ve never spent so much time staring out my window in lala land. Then my friend said he was trying to get his 5K time to under 20 minutes, so I immediately volunteered to run with him. It’s awesome because it switches up my routine, but when we’re done with the 3 miles, I feel like my legs should keep going. And then last week, on my eight mile run I felt my foot start to hurt, so I proactively stopped. And then I have all sorts of creepy dreams about running.

So, short story, I’ve been really distracted and forgetful. I haven’t really cooked all summer because I crave things like cold bread and pounds of steak. And I really think that you guys know how to sear steak 5 minutes on each side for a perfect medium rare.

Anyway – I made this pasta salad a couple weeks ago, and much to my delight, the beets that I tossed into the pasta turned the noodles hot pink!

Hot Pink Beet Pasta Salad (a Kaprise Kitchen original)

  • 14 crabs, meticulously picked apart – about 2 cups of crab meat
  • 1 pound of pasta suitable for pasta salad. I used the twirly kind because I like the orange and green ones
  • 2 beet roots, roasted in a foil packet at 400 F for 30-40 minutes until tender, cooled, peeled, and cubed
  • The leafy stalks of the beet roots, washed and blanched in boiling water for 2-3 minutes, cooled and chopped
  • 1/2 cup of chopped celery
  • 1/2 cup of chopped red bell pepper
  • 1/2 cup of toasted flaked almond
  • 16 oz of black olives, sliced
  • Salad dressing of your choice, or balsamic vinegar reduction
  1. I discussed the crabs and the ridiculous amount of time I spent picking at them, so see that post please.
  2. For roasted beets – please reference Funnyeater‘s commentary on roasted beets.
  3. While the beets are roasting, assemble the remainder of the ingredients – boil a large, salted pot of water and cook the pasta until very al-dente. My pasta’s suggested cooking time was 10 minutes, so I cooked for 8 before draining well and rinsing with cold water.
  4. For blanched beet greens – simply wash the greens thoroughly before plunging into boiling water until the greens wilt. Drain the greens well and chiffonade.
  5. For chopped peppers, celery, and olives – feel free to chop as small or large as you like, and feel free to use any other type of vegetable that keeps well in pasta salad.
  6. Once all of the ingredients are assembled, toss all the ingredients in a large bowl with a touch of olive oil (to keep things from sticking too much). I left the crab meat out so I could top the salad with the crab meat and almonds… it looks prettier
  7. Drizzle the salad with salad dressing or balsamic vinegar reduction (which I find a little lighter since a teensy dab of it goes a long way).

Alone Time

I came to law school in the fall of 2009. I was thrilled to be in a new city and starting law school. I met Jason the first day of law school, and we dated until the following August. Then in September, I serendipitously met Chris, which then turned into the raging catastrophe of my law school career. We parted ways at the beginning of 2011, and I felt as if I was suddenly free. I felt wonderfully alone. I reveled in the silence and the complete lack of commitment to a single needy individual. Instead, I was suddenly free to do whatever I wanted. I thoroughly enjoyed my spring semester free of any romantic attachments and threw myself into my studies.

Then, a couple days ago, I met with some law school friends who were recounting hysterical stories about how these parties they had attended, or a dinner party someone had hosted. At first, I was indignant that I hadn’t been invited… but then I remembered all of the times that the men in my life demanded more of my time. And as the obliging girlfriend, I would put my friends second. I was usurped by the boyfriends, and whatever they wanted. I didn’t understand or know how to say no. I just followed. I’ve since learned better. I have learned to tell people to leave me be. I need my alone time.

The other day, I commented that I felt lonely to a friend and he was so shocked he dropped his phone. He wanted to know how I managed to feel anything… between the running, the baking/cooking, the social events, work, and painting – how did I feel anything? And you know what? He’s right… there is no time for pity or loneliness. We only live once, and we should live it fully.

I truly believe that in life, we make mistakes and then we move on and learn from them. So, despite feeling bereft because I missed out on all of these things because I stupidly over-prioritized my boyfriends, I decided never to let moments pass me by. I know that in this life, I am not a follower. I am a force to be reckoned with… I just forgot for a small blip because I was enthralled by relationships and the “we” instead of the “me.”

However, even though we should all strive to be a force to be reckoned with, a tidal wave of greatness… we do need to eat. As my training for the SF Marathon intensifies (before I start to taper in July), I need meals that are quick and delicious. Carbs, vegetables, and protein are important in replenishing my body when I fleet footedly run 30+miles a week.

This pasta is something that takes 30 minutes from start to finishing the bowl. This time I didn’t add protein, but occasionally I’ll throw some clams, chicken, or strip steak in to make it stick to my ribs a bit more. The pasta is simple, and probably can be made from whatever is in your kitchen right now. I used whole wheat pasta and salted butter.

Pasta for the Runner In You (Kaprise Kitchen style)

  • 2 tablespoons of butter
  • 2 tablespoons of chopped garlic
  • 1/4 -1/2 cup of frozen corn, spinach, or other vegetable you want to include
  • 4 tomatoes, cubed
  • 1/2 cup of dry white wine
  • salt/pepper to taste
  • parsley, chopped
  • 2 servings of pasta
  1. Bring a pot of salted water to a rolling boil, add pasta and cook to al dente
  2. Since my pasta only took 9 minutes to cook, I started my sauce a couple minutes before I added the pasta to the water
  3. Melt butter in a saucepan until foamy
  4. Stir in garlic and saute until translucent
  5. Add white wine and stir in tomatoes
  6. Simmer gently, adding the vegetables you desire to the sauce
  7. Salt and pepper sauce as needed
  8. Once the pasta has been drained, toss the pasta with the sauce and parsley.
  9. Sprinkle a bit of cheese over the top and enjoy!!

Easy right??

 

 

Things That Fade

I’ve been thinking a lot about the things that I love most, the things that never fail to delight, amuse and enchant me. The things that always put a smile on my face… what are they?

As a notoriously picky eater as a child, I was completely disinterested in food. I never understood the concept of “hungry” or “crave” because I simply was not interested in eating anything. But, as I got older and out-grew my finickiness, I found that summer corn on the cob always tastes good. My mother’s Korean pancakes are always good. I always love peeling and eating pomegranate. And, every time I taste fresh cilantro, I love it.

Food, unlike anything else, never fails to enchant me. I never tire of the new flavors and the smell of produce. Food isn’t something that fades. The only two things that I will change my schedule for are good meals and running… everything else can wait.

My sister once told me that as a baby my mother would put me in my baby chair and hand me half an avocado. Apparently, I would take handfuls of the avocado and stuff them into my chubby baby cheeks. I’d be covered in creamy green avocado, but I would relish the creamy avocado. I don’t remember smearing myself with avocado, but I do still love avocado. It’s one of those things that never fades, even when I get those disappointing avocados that are brown inside but look just delicious outside!!!

Since it is summer, and I am training for a marathon (trying to keep my spirits high!) I am eating healthier. I was pressed for time this morning, but I didn’t want to buy another (ANOTHER) sandwich for lunch – I quickly sliced some avocado and tossed it with tomatoes and cucumbers. A dash of balsamic vinegar and I was running out the door for work. It’s not complicated, and you could add some peppers or chicken to make this more hearty. I often use avocado instead of mayo in chicken salad, and the result is delicious!

Avocado Lunch (Kaprise Kitchen, summer lunch!)

  • 1 ripe avocado, sliced
  • 3 ripe Campari tomatoes, cubed
  • 1 cucumber
  • 1 tablespoon of fruity balsamic vinegar
  1. In a bowl, toss the ingredients together and refrigerate until ready to eat

The end product isn’t attractive, but the flavor of the creamy avocado, tart tomatoes, and cool cucumber is phenomenal on a hot summer day!

Soft Shell Crabs, and questions

So, as I mentioned yesterday, I bought soft shell crabs. The gentleman that sold them to me was very sweet and explained how to clean them properly. Once I got home, and re-stocked my refrigerator with all my new little purchases, I decided to just double check his instructions. I consulted Connie’s guide on how to clean soft shell crabs at ouichefcook before diving into my endeavor. She also has some great tips of cooking, so I followed her instructions on that also.

I never thought of myself as squeamish, until yesterday. Those little buggers didn’t move a single floppy appendage when the man at the stand explained how to clean them, but the minute I put them on my demi-sheet they were wiggling around everywhere.  I couldn’t bear the feel of them wiggling under my fingers, so I copped out and used tongs and a pair of kitchen shears to make the appropriate cuts. Even after I cut major sections of their bodies away, they continued to wiggle. I felt like a villain leaving them wiggling around in a dish until I got around to cooking them for dinner at 7, so I fried them almost immediately. Even though it was 10:00am, I just had to finish cooking the soft shell crabs before I lost my nerve. Plus, I knew I’d be obsessing about it all day if I didn’t cook them immediately.

I lightly coated both soft shell crabs in a dusting of flour, salt, and pepper. Then in a shallow pan with about a cup of Canola oil, I fried them for 3 1/2 minutes per side until they were red and golden brown.

These were, hands down, the best soft shell crabs I have ever eaten. Maybe because I had to go through all of the effort of cleaning them to eat it, but they were so good! If I knew better, I’d be embarrassed to admit that I ate both of them in a single sitting. I ate them with just a bit of salad and strawberries.

However, (BIG however) after cleaning these crabs, I was still not feeling great about it. There is something about personally being responsible for these little live creatures while you rip off their face and rip out their gills so you can devour them with a bit of lemon. I felt a bit villainous cutting into their bodies while they were clearly alive. I don’t know how much better I would feel if I were to kill them first… but I just didn’t like the feeling that I was torturing something, even if it is just shellfish. Regardless, it was a good culinary experience. It made me really consider what I do consume and the way we consume live things for sustenance.

Easy Peasy Zucchini and Feta Squares

This is a tart of sorts… it’s a pie? I don’t know what I should call it, but I needed something to help me procrastinate my little heart out. I’m having the worst time focusing on finals this year. I’m good at waking up, but the only thing getting me out of bed is dehydration this semester. This is the first semester I have been single since starting law school, so I have been getting more work done (no pesky boys clamoring for my time), but I’ve also been distracted. I’m thinking about running and getting back into top running form. I’m thinking about where to jet off too… I just want to be on the move.

This morning, my neighbor invited me to run with her running group. I went along and it was phenomenal. I ran 10 miles with the group, paced at about 9:30/mile. It was wonderful. I was back in my apartment by 9:00am. But, the only thing I have been having problems with is splitting headaches after my long runs. I don’t know if anyone else has this problem… but about an hour after finishing a longer (more than 7 miles) run, I’m sitting with my head in my hands with a horrible headache. So instead of hitting the library as planned, I was zoinked out on my bed sleeping off my headache. Maybe it’s the water. Or maybe, like my neighbor suggested, it’s because I run without water and without any nutrition. I just go. Hmm.

This tart is super easy. Five ingredients, thirty minutes, and delicious. You can use any variation of vegetables. I imagine it’s delicious with some squash, maybe thin eggplant slices? Or even tomatoes. Or potatoes… the possibilities are endless.

Easy Peasy Zucchini and Feta Squares (the result of Kaprise Kitchen procrastination)

  • 1 zucchini, thinly sliced. If you have a mandoline (I do not) this would be supremely easy
  • 1 small onion, thinly sliced
  • 8-10 sheets of phyllo dough (I used 8 out of a package, but feel free to use whatever thickness or variation)
  • 4 oz of feta cheese, crumbled finely
  • 3 tablespoons of butter, melted
  1. Place the phyllo dough on a cookie sheet, brushing the bottom of the first sheet with butter, and brushing alternating layers lightly with butter.
  2. Spread crumbled feta cheese once inch from the sides of the phyllo dough.
  3. Arrange the zucchini and onion slices on top of the feta cheese
  4. Fold the sides of the dough up to cover a little bit of the zucchini and onion.
  5. Brush with butter
  6. Bake at 350 degrees for 20 minutes, or until golden brown