All posts filed under: Seasonal

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Clean Cleanse: Week 2 Recap + Vegetable Lasagna

Yes. You read that correctly. I made a CLEAN lasagna with the help of the clean cleanse blog. Of course I found a way to work pasta into the cleanse, you didn’t think I’d converted completely, did you? But fear not, I didn’t break the cleanse with this lasagna as you will see in the recipe below. Recapping week 2 – this will be much shorter than last week’s as the week continued on much like week 1. This week the temptation for me was more alcohol than food. I had a pretty hard week and I really wanted a glass of wine at the end of the [every] day. However, I resisted. Mostly for fear of shaming myself to everyone at work and all my friends if I broke the cleanse, but still. I also had the strong urge to just pig out on something. You know when you eat way too much pizza, chinese food, ice cream, anything and you feel horrendous afterward but you just couldn’t stop yourself from pigging out? I missed …

Beef and Butternut Squash Stew

Beef Stew with Butternut Squash

We all know this has been a particularly rough winter. The only thing it’s been good for is helping to fill otherwise awkward moments of silence in conversation. I, like so many others, have turned to heartier foods to ease the pain of looking like a marshmallow in my puffy coat every time I leave the house due to the harsh temperatures. Ariel and I receive a weekly box from Quinciple filled with local and seasonal produce, meats, cheeses, and other delicacies carefully curated by their team. They also send recipes with each week’s delivery which you can whip up or just use the ingredients to do your own thing. I decided to use their recipe for a Beef Stew with Butternut Squash but give it my own spin – aka change it to use what I already had in the house so I didn’t have to brace myself for the cold. Print Beef Stew with Butternut Squash Author: Whitney Prep time:  30 mins Cook time:  1 hour Total time:  1 hour 30 mins Serves: 4-6 people   …

Summer Risotto with Zucchini Ribbons, Corn and Fresh Basil

Oh who doesn’t love risotto? It’s creamy, delicious, filling and well it’s perfect. The main reason why I love risotto so much is because you really can do anything with it. There are so many different additions you can make- different vegetables, different wines- the options are really endless. Yesterday I wanted to make a seasonal risotto, one that is the true epitome of summer. So what comes to mind when it’s summer? Corn, Zucchini and lots of fresh basil. I’ve been noticing this summer that there’s this new fad of making “zucchini ribbons.” I’ve seen them in salads, pastas, with fish, etc. Not that I want to be a huge follower…but UM these zucchini ribbons are such a great idea! They’re delicate but still pack that tender bite that zucchinis are known for. To make them, simply use your vegetable peeler and run it along the zucchini to make fine little “ribbons.”   Ariel’s Summer Risotto 2 cups Arborio Rice 1 sweet onion, diced 2 cloves garlic, minced 2 tbs butter 2 tbs basil …

Pasta with Fresh Corn Pesto and Basil

Yesterday I ventured to the Union Square Farmers Market to pick up a few ingredients for a recipe that I found in Bon Appetit magazine. Once again the myriad of tents filled to the brim with fresh fruits and vegetables had everything I was looking for…and more. Instead of buying an overpriced bunch of basil from whole foods that costs about 10 times more than it should, I picked up a basil plant for only four dollars. I also got several ears of sweet corn. Vegetables, flowers and more. Soon I was armed with several bags of goodies and went home to get cookin. The recipe that I was about to try was Tagliatelle with fresh corn pesto and basil. I halfed Bon Appetit’s recipe and made a few changes as well. Below is the recipe I ended up using. Fettucine with Fresh Corn Pesto and Basil 3 cups corn kernels (about 4 large ears) 1 large garlic clove, minced salt and pepper to taste 1/3 cup freshly grated parmesan 1/4 cup pinenuts 8 ounces …

Peanut Butter Spider Blossoms

Just in time for Halloween: Peanut Butter Spider Blossoms! I have been meaning to get to my Halloween baking but am just now getting around to it. I made these Pumpkin Chocolate Chip Bars with Cinnamon Cream Cheese Frosting a while ago but now the holiday is almost upon us! What are you being? We had our first of many Halloween parties this past weekend and dressed up as a few of the decades, but this weekend we’re gonna be really creative. Especially for Thursday for our LAUNCH PARTY! Don’t worry, you can still buy raffle tickets by clicking the donate button on the top right of this page. You’ll do double duty by donating to Share Our Strength AND entering yourself to win awesome prizes from places like Le Creuset, Dean & Deluca, Urban Outfitters, and even a mini-keg to be consumed at the launch party if you’ll be around! We would love to have you if you’re in the NYC area, and if not then we can always ship you a prize if …

Crock-it! Moroccan Chickpea Stew

That’s right, it’s crock-pot time. The weather in NYC is getting colder, errr was until today, so that means it’s time for hearty stews. For me that means it’s time to dust off the crock-pot. YESSSS! It’s almost as good as November 1st: my self-imposed day of when I have to wait to start listening to Christmas music. To kick off crock-pot season I made this Moroccan Chickpea Stew. I set my crock-pot to cook before I went off to class last night and couldn’t wait to get home to try my soup. Well I came home and I was walking through the halls and I smelled an aroma of something delicious, immediately I thought to myself “oh I wonder what Ariel is cooking, it smells so good”! Dumb dumb me I truly “set it and forget it”! It was MY soup that smelled so good! I wanted to do something different than my go-to crock-pot recipe of a bunch of veggies combined with either noodles or barley, this definitely shook it up. I am …

Lookie at my Cookies: Pumpkin Chocolate Chip Bars with Cinnamon Cream Cheese Frosting

First thing’s first: Ariel and I found out about Study Abroad for next semester! What? Yes! We’re leaving the lovely USofA to go immerse ourselves in other cultures through food, drink, and fun. Oh, and school I guess. So where will we be traveling? Ariel will be spending her spring in Tel Aviv in Israel and I will be spending mine in Florence! We are more than excited to travel around the world, we just wish that we could do it together. Though our distance and different locales will only provide more interesting things for us to share with you all here! Nosh & Tell will be up and chugging along as we travel through Europe and the Middle East respectively. Who knows how often we’ll get to blog, or what the heck we will blog about since we won’t have access to all of our lovely kitchenware that will be staying in NYC, but we will blog! And we will eat! Oh we will eat. Pasta. Wine. Yum. Anyway, that’s not happening till Spring, …