Meyer Lemon Tart

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Our lemon tree put out a nice crop this year, which meant we had to find a way to use them. Which means we usually end up back at this dessert, a tangy-sweet Meyer lemon tart with a meringue top. We first made this several years ago after finding it in a Cooking Light magazine, and it’s been a repeat visitor since then. It’s simple to prepare, quick, and a nice light, refreshing spring dessert.

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Restaurant Review: Pura Vida

For our most recent sometimes-monthly-depending-on-whether-we-have-babysitting date night, we went out with a couple friends to dinner and the orchestra. I know, we were gone for six whole hours.

The orchestra, as always, was fabulous, but as I’m not a music critic, I’ll leave the discussion of Stravinsky to others. I don’t know if I qualify as a food critic either, but I’m going to write about our meal anyway.

This time around we went to Public Square to visit Pura Vida, another restaurant with a fresh and local philosophy. Pura Vida, meaning ‘pure life,’ offers a “unique and inspired atmosphere” with dishes that “live for today,” according to Chef Brandt Evans. The atmosphere is indeed unique, with a modern feel, but not overly industrial. Lots of natural light, but also a revolving color scheme from amidst the hanging drapes on the ceiling (which is why some of the pictures have a blue tint and others are more reddish; Pura Vida, you really messed with my white balance).

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The Backyard Medicine Cabinet: Dandelion

The Backyard Medicine Cabinet: Dandelion

Our next stop on the backyard medicinal tour brings us face to face with a plant that’s been cursed by suburban homeowners for generations: the simple dandelion.

I’ll admit: I’m not excited about having a yard full of yellow blooms. A few here and there are okay, but I do try to limit them. I don’t chemically treat anything, but if I notice a clump becoming too prolific, I’ll manually remove them, and I definitely try not to let them go to seed! While it’s fun for the kids to blow and watch the seeds drift away (who am I kidding – I still like to do it just as much as they do), each one of those seeds has the potential to take over another part of the yard.

But if you can get past the idea of having a perfectly manicured lawn (which, in my opinion, is a waste of time and money, and a battle you’re never going to win anyway, but to each his own) and accept a few dandelions scattered about, you can reap some benefits that may surprise you.

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How to Make Sprouted Hummus

How To Make Sprouted Hummus

Hummus has seen a huge surge in popularity in recent years, and with good reason. The stuff is versatile (you can add just about anything to it, like roasted vegetables or different oils, to create a customized flavor), delicious, and it’s quite healthy too.

Chickpeas (or garbanzo beans), the base of most hummuses (or hummi? :) ), are a legume that contain large quantities of protein and fiber, plus a good deal of B vitamins (particularly folate) and other minerals like iron and manganese. Add to that some tahini (sesame paste), fresh garlic, and extra virgin olive oil, and you’ve got the makings of a much healthier alternative to French onion dip.

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Restaurant Review: Provenance

We recently took advantage of a company-sponsored night at the Cleveland Museum of Art and used that as an opportunity to check out Provenance, a Doug Katz creation that resides at the west end of the atrium inside the museum. Being located within the museum adds a unique air, as the stroll through the open, airy, football field-sized atrium sets the tone for something unique. A wall of windows will also provide your meal with a beautiful sunset backdrop. Whether you come in for an early dinner before browsing the galleries, or browse first and dine later, a stop in Provenance is a must!

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