MissMaggieK
#spring asparagus, broccoli rabi, & radish #salad dressed in lemon & pine nuts
Apr 22

#spring asparagus, broccoli rabi, & radish #salad dressed in lemon & pine nuts

All ready for solids! First up, mashed avocado with a sprinkling of (unrefined) blue prussian salt
Apr 22

All ready for solids! First up, mashed avocado with a sprinkling of (unrefined) blue prussian salt

Sweet ride….
Apr 20

Sweet ride….

You are just Too Tempting to have lying around the kitchen…. #CherryPie #ThomasKellarButteryCrustRecipe #MontmorencyCherries #leftovers
Apr 19

You are just Too Tempting to have lying around the kitchen…. #CherryPie #ThomasKellarButteryCrustRecipe #MontmorencyCherries #leftovers

Artist Monograph I researched & wrote of artist ellsworth snyder for Rosenthal Fine Art gallery in Chicago. Published for EXPOChicago 2012. Graphic Design by Ainsley Nunez
Apr 17

Artist Monograph I researched & wrote of artist ellsworth snyder for Rosenthal Fine Art gallery in Chicago. Published for EXPOChicago 2012. Graphic Design by Ainsley Nunez

Cumin & Oregano Roasted Carrots w/ Chickpeas, Almonds, Avocado, & Cilantro in a Lemon-Tahini dressing:
Do you ever look in your fridge & think, ‘I have nothing to eat’? This happens to me everyday, except today, all I found was a fridge full of condiments and some sorry looking carrots….
-1lb carrots, trimmed, peeled, chopped into bite sized pieces
-dry oregano & ground cumin
-1 can chickpeas, drained & rinsed 
-1.5 large handfuls of slivered almonds, toasted
-1 avocado chopped into bite sized pieces 
-1 large handful of cilantro, finely chopped
-1 heaping teaspoon tahini
-3tsp olive oil
-1/2 to 3/4 of a lemon, juiced
-1tsp liquid honey
Preheat oven to 425F, add carrots to a roasting pan, drizzle with olive oil, sprinkle with a couple pinches of ground cumin, oregano, salt & pepper. Roast for about 20min, or until golden & done
Whisk together tahini, olive oil, lemon juice, honey, season with salt & pepper
When carrots are done, add them to a large serving bowl with chickpeas, avocado, & almonds. Toss with dressing, add cilantro, toss again, & grind some more pepper over it for good measure.
#lunch #pantryraid #fridgeraid
Apr 15

Cumin & Oregano Roasted Carrots w/ Chickpeas, Almonds, Avocado, & Cilantro in a Lemon-Tahini dressing:
Do you ever look in your fridge & think, ‘I have nothing to eat’? This happens to me everyday, except today, all I found was a fridge full of condiments and some sorry looking carrots….
-1lb carrots, trimmed, peeled, chopped into bite sized pieces
-dry oregano & ground cumin
-1 can chickpeas, drained & rinsed
-1.5 large handfuls of slivered almonds, toasted
-1 avocado chopped into bite sized pieces
-1 large handful of cilantro, finely chopped
-1 heaping teaspoon tahini
-3tsp olive oil
-1/2 to 3/4 of a lemon, juiced
-1tsp liquid honey
Preheat oven to 425F, add carrots to a roasting pan, drizzle with olive oil, sprinkle with a couple pinches of ground cumin, oregano, salt & pepper. Roast for about 20min, or until golden & done
Whisk together tahini, olive oil, lemon juice, honey, season with salt & pepper
When carrots are done, add them to a large serving bowl with chickpeas, avocado, & almonds. Toss with dressing, add cilantro, toss again, & grind some more pepper over it for good measure.
#lunch #pantryraid #fridgeraid

Crispy #Salmon #Salad with roasted #asparagus, #avocado, croutons, pine nuts
-1 bunch asparagus, cut into bite sized pieces
-a large handful of pine nuts , toasted in a dry pan until fragrant & slightly brown
-day old bread, as much you want/have, cut into 1” pieces
-3 Tbsp whole milk yoghurt
-2.5Tbsp olive oil
-1/2 lemon juiced
-1/4 orange, juiced
-1 head bibb lettuce, torn into bite sized pieces
-1 avocado, sliced into bite sized pieces
-1 piece of salmon, 0.5lb
-Preheat oven to 425F; toss asparagus with olive oil, salt, pepper on a roasting pan; roast for about 10 - 15min, until slightly crispy & browned
-Toss bread cubes with olive oil, salt, pepper. In a pan over med heat, saute bread cubes until slightly browned. I like to add a bit more oil to the pan to semi-fry the bread b/c I like my croutons oil drenched. When done, set aside in a bowl
-Whisk together the yoghurt, olive oil & citrus juices, season with salt & pepper
-Rub the salmon with olive oil, salt, pepper on both sides; In the same pan that you toasted the nuts, then browned your croutons in, add a bit more oil & set over med heat; add the salmon to the pan skin side down, and cook until the skin is crisp & golden, about 6min. Flip & cook until just pink in the centre, about 4 more min; transfer to a cutting board & chop into bite sized pieces
-Toss everything together in a big bowl & serve (you might have extra dressing leftover)
(Adapted from @foodandwinemag)
Apr 13

Crispy #Salmon #Salad with roasted #asparagus, #avocado, croutons, pine nuts
-1 bunch asparagus, cut into bite sized pieces
-a large handful of pine nuts , toasted in a dry pan until fragrant & slightly brown
-day old bread, as much you want/have, cut into 1” pieces
-3 Tbsp whole milk yoghurt
-2.5Tbsp olive oil
-1/2 lemon juiced
-1/4 orange, juiced
-1 head bibb lettuce, torn into bite sized pieces
-1 avocado, sliced into bite sized pieces
-1 piece of salmon, 0.5lb
-Preheat oven to 425F; toss asparagus with olive oil, salt, pepper on a roasting pan; roast for about 10 - 15min, until slightly crispy & browned
-Toss bread cubes with olive oil, salt, pepper. In a pan over med heat, saute bread cubes until slightly browned. I like to add a bit more oil to the pan to semi-fry the bread b/c I like my croutons oil drenched. When done, set aside in a bowl
-Whisk together the yoghurt, olive oil & citrus juices, season with salt & pepper
-Rub the salmon with olive oil, salt, pepper on both sides; In the same pan that you toasted the nuts, then browned your croutons in, add a bit more oil & set over med heat; add the salmon to the pan skin side down, and cook until the skin is crisp & golden, about 6min. Flip & cook until just pink in the centre, about 4 more min; transfer to a cutting board & chop into bite sized pieces
-Toss everything together in a big bowl & serve (you might have extra dressing leftover)
(Adapted from @foodandwinemag)

Baby & Mama; baby had just finished nursing #aaaaaaww #LincolnParkZoo
Apr 11

Baby & Mama; baby had just finished nursing #aaaaaaww #LincolnParkZoo

#night lights
Apr 9

#night lights