These weekends, I often don’t brunch much (and when I do it’s at a diner for hasbrowns and OJ). But I miss the lazy Sundays and decided to give it a whirl again this past weekend. I mean, it was Mother’s Day after all and there was no way in hell that I would set foot in a diner or brunch place on that particular Sunday. Mom, I love you, but I’m never taking you to a restaurant on Mother’s Day EVER.

Luckily, I had some leftover, crack-a-licious Orange Rosemary Cornbread sitting on the counter and a hankering for French Toast. French Toast! It’s so overmade on Chopped–as a dessert nonetheless…I mean, since when is French Toast dessert???–but so never made in this house. In fact, I don’t think I’d ever made French Toast for G and we’re going on three years together now.

This recipe is nothing more than my original circa 2008 French Toast circa with Orange Rosemary Cornbread as the bread. And it’s killer good. With the orange scent and flavor really pulling through, it’s a sweeter more “Special Occasion”-y French Toast than the usual. But sometimes we all need a reason to celebrate just being our awesome selves, right?

Orange Rosemary Cornbread French Toast

Leftover Orange Rosemary Cornbread
1 c plain or vanilla coconut yogurt
1/4 c coconut milk/cream
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cardamom
Maple Syrup & Earth Balance to serve

In a shallow baking dish, mix together the coconut yogurt, coconut cream, cinnamon, ginger, and cardamom.

Warm 1/2 tsp of Earth Balance in a skillet over medium heat on the stove.

Slice the pieces of cornbread in half. Place each slice in the yogurt mixture and flip to liberally coat both sides.

Fry in the skillet until golden on both sides.

Serve with a pat of Earth Balance and some maple syrup.

Why the chili? It was raining. And raining. And windy. And cold (well, cold-ish–too cold for May, at least). So chili felt like the reasonable thing. And it was.

But so were these carb-filled beauties.

Rosemary Orange Cornbread.

Why did this recipe not come into my life until a few months ago? (Yes, I’ve been holding out on you–I know, it’s not very nice or fair.) It’s not that I even created the recipe–that credit goes square to Joy the Baker with her Brown Butter Rosemary Orange Cornbread. I’ve made it both her way (brown buttered and eggs laden) as well as this earth-friendly way, and, to be frank, as much as I love brown butter, I’m kind of smitten with the vegan version.

Think tropical citrus meets butter meets meets fresh from the earth meets crumbly corn muffin. It’s friggin’ delicious.

And perfect with that ultra-out-of-season chili I’ve been enjoying. Just don’t save the recipe till this autumn, you’ll be missing out on pure goodness if you do that.

Rosemary Orange Cornbread

Adapted from Joy the Baker

1 c white cornmeal
1 c coarse ground yellow cornmeal
1 tsp salt
3/4 tsp baking soda
Zest of 1 orange
2 tbsp finely chopped fresh rosemary
1 tsp agave nectar
1/2 c melted coconut oil
1/2 c applesauce
Juice from 1 orange
3/4 to 1 c almond milk

Preheat the oven to 375 degrees Fahrenheit.

Lightly oil an 8×8″ baking dish.

In a mixing bowl, combine the cornmeals, salt, baking soda, orange zest, and chopped rosemary.

Add the agave nectar, melted coconut oil, applesauce, orange juice, and almond milk (add the almond milk a little at a time until the batter is thin enough to pour into a pan–still thick, but thin enough to pour). Stir to combine.

Pour batter into the pre-oiled baking dish and bake in the oven for 20-25 minutes, until golden brown on top and an inserted skewer comes out clean.

Makes 9 square pieces.

I miss those days.

(Not that I make money off this site. But…it has led to other opportunities with writing and photography that would have never come about any other way.)

See, this site is self-hosted. And I don’t understand a thing about it. Which is why it’s been going down periodically (and for quite awhile yesterday). I have a friend who *does* know about all this jazz, so she’s been working hard at finding my stupid errors and making them right–I don’t know where I’d be without her. But, dang, why does this all have to be so complicated? Technology, I kinda sorta hate you a lot these days.

Things that aren’t technological: pasta, asparagus, pesto.

Thank god for that, right?

And what to do with a sorrel plant grown out of control? Chop it all down and whirl it into some pesto.

This isn’t quite a recipe–more a list of what you need and then you mix and match to make it work. Look at any pesto recipe for an idea of how much of what to mix in–this one is pretty standard & accurate. (Or you could check out my myriad of recipes–Basil Pecan Pesto, Brazil Nut Pesto, Garlic Scape Pesto, Lemon Caper Pesto, or Sundried Tomato and Basil Almond Pesto). (I have a thing for pesto, it appears…)

Whatever nut or oil you use, though, this pesto is bright, lemony, and the epitome of spring. Perfect when tossed with orzo and some sautéed asparagus and brussels sprouts. And if you’re breaking down an entire giant patch like me, then you’ll end up with more than enough to last you into winter–win-win all around

Sorrel Pesto

• Sorrel
• Cashews
• Olive Oil
• Garlic cloves
• Lemon Juice (just a tad to brighten the pesto)
• Salt

I mean, all those years I’ve said, “Seattle would be perfect for me! I could wear black and grey and the people are all kind of jaded and hip and the food is awesome and I totally don’t care about the gloom, who needs sun?”…yeah, I was totally wrong. Seattle, you seem awesome, but, dang, I need my sun. And warmth. This whole never getting above 60 (most highs in the 50s) and raining nonstop for two weeks? Spring, I miss you–come back?

Rainy days, more than anything mean comfort days. And since I can’t just stay in bed and read a book until the sun comes out (being a student, I miss you too–come back?), making something warm and comforting (and slightly springy because, hey, it’s supposedly May and Spring) tops my to-do list.

Peanut noodles are one of my favorite on the fly, comfort foods dishes–I mean what vegan or ex-vegan doesn’t love a good warm, peanut sauced bowl of noodles or rice? It’s like steak and potatoes to us. I’ve waxed on the goodness of peanut/almond sauce before (and before), so grab your favorite recipe and use that as a base for your noodles. I also favor rice noodles, so that’s what I’ve used, but any will do.

As for the pickled bok choi, I kind of fell in love with the idea of this Bok Choi and Tofu Salad a few days ago over on Serious Eats. But I didn’t want to eat a salad on a rainy day. Seriously, salad = not warm or comforting (to me). But I had a pound of bok choi from the farmers market on hand and decided to use it as a raw garnish to the warm almond sauce noodles. Slightly pickled in rice wine vinegar, tarmari, agave nectar, and sriracha, they had an awesome crunch and acidic kick to the dish.

And fried tofu? Well, that’s pretty obvious. A little texture, a little protein, total goodness.

So whether you’re facing flooding like us here in Roanoke or soaking in the sun in Seattle (it’s 80-something degrees & sunny all along the west coast–jealous!), this dish could make for a quick, flavorful weeknight meal. Vegan comfort food at it’s best–bowl of noodles, sauce, vegetables, tofu. With a twist, of course.

Almond Noodles with Pickled Bok Choi & Fried Tofu

1 recipe your favorite peanut/almond butter stir-fry sauce (My recipe for peanut sauce and almond sauce)
1 package rice noodles

1 lb baby bok choi
1 c rice wine vinegar
1 tbsp tamari sauce
1 tsp agave nectar
1/2 tsp Sriracha sauce

1 lb tofu, drained and cut into matchsticks
Cornstarch
Vegetable oil (or any oil for frying)

Wash the bok choi and slice into thin ribbons. Place in a non-reactive bowl with the rice wine vinegar, tamari sauce, agave nectar, and Sriracha. Stir to combine and set aside.

In a large skillet, warm enough 1/4″ of vegetable oil. Toss the matchsitcked tofu in enough cornstarch to coat (maybe 1/4 cup or so). Once the oil is hot, and working in batches, fry the tofu until crisp on both sides. Set aside.

Prepare the peanut or almond sauce.

Prepare the noodles, toss with the sauce, and set aside.

To make a bowl, layer the noodles with the pickled bok choi (and a bit of the pickling juice) and tofu.

Serves 4-5

Anyone else notice that it’s Friday? (Trust me, I’ve been counting down the hours this week…) And what better day to go out and enjoy a fancy vegetarian or vegan meal on the town?

Roanoke isn’t famed for its vegan or vegetarian options–I find more every day, but they’re still not particularly varied or interesting–but one restaurant that’s obviously dear (see here & here & here & here) to me is now offering the best vegetarian dish I’ve EVER eaten.

EVER.

And you can order it vegan too. Which makes it plum amazing.

Let me introduce to you the fantastical Chicken Fried Tofu with Kimchi Kale at Lucky Restaurant. I’m sure it’s named something fancier on the menu, but that’s my take-away of the dish. But wait, did I just mention chicken fried tofu? Why yes, yes I did.

Featuring Virginia’s own Twin Oaks Tofu (super dense and amazing) fried in the same manner as Lucky’s famed fried chicken (order it vegan and they won’t use an egg wash), it’s served piping hot and crispy over a bed of kimchi laced kale. The kimchi is made in house, so it’s 100% vegan and 100% awesome with just a small kick of heat–and the daikon in it adds an awesome extra crunch to the dish. Seriously, veg(an) food doesn’t get any better than this.

And be sure to order a skillfully crafted cocktail from one of the bartenders. You can’t go wrong with the combination–it makes for the perfect Friday (or any day) night, I promise.

I think I’ve just been in a winter produce funk–there’s only so much kale I can hang out with in the kitchen before I turn green–but the promise of spring and last week’s opening day for the neighborhood farmers market makes me want to get a little more creative. While the market haul was small (the temperamental weather we’ve had hasn’t been great for growing plants), I did score a bag of fresh arugula, watercress (any thoughts of what to do with that?!), some sweet potatoes, and tons of asparagus. Beautiful, gorgeous asparagus. Seriously, there’s nothing like fresh, locally grown asparagus. It puts the grocery store variety to shame.

Tonight’s dinner was inspired not only by said tofu pockets but also by a dish my mother would make once or twice a year when I was little–Pasta Primavera. I’m pretty sure that pasta primavera means something different to everyone, but in our family (inspired by the Southern Living 1983 cookbook) it meant a creamy alfredo-like sauce with tons of fresh veggies and maybe some sautéed shrimp thrown on top. Needless to say, I love it. As your typical American-fare eating kid, I had a few snobbish tendencies that have obviously fleshed out in the past few years, but back then the thought of pasta ON shrimp was just divine. Inspired by God, really.

This vegan version uses two hallmarks of spring–asparagus and peas (these particular ones came from the freezer section since I never got my pea plants started this year)–as well as a cashew-based sauce with a kick of lemon to give it that uber spring kick. The tofu pockets are filled with sautéed arugula, but spinach or kale or chard would be amazing as well. And, most importantly, I kept it as simple as possible, just as the pasta primavera of my youth was. Just baked tofu pockets, fresh vegetables, and a little Israeli cous cous.

Hello Spring, I’m more than happy you’re here. Are you here to stay?

Primavera Tofu Pockets with Israeli Cous Cous

1 lb extra firm tofu
2 tbsp white balsamic vinegar
1/2 tsp dried basil (1 tbsp fresh basil, chopped)
1/4 tsp dried chili flakes
1 tsp salt
1/2 tsp fresh black pepper
1/4 c olive oil

1 tsp olive oil
3 cloves garlic, minced
1 bunch green onions, sliced into rounds
1/4 c raisins (black or yellow)
6 c arugula
salt & pepper

1 tsp olive oil
1 bunch asparagus (~10 stalks)
1 c peas

1/4 cashews, pre-soaked for at least 1 hour
1/2 c water
1 tbsp champagne vinegar
1 tsp lemon juice
1 tsp salt

1 1/4 c water
1 c Israeli Cous Cous

At least 1 hour before cooking, carve the tofu pockets per these instructions.

In a small bowl, combine the vinegar and seasonings. Slowly whisk in the olive oil to form an emulsion. Place the tofu pockets in a ziploc bag, pour in the marinade, gently toss to combine, squeeze the air out of the bag, and place the tofu in the fridge to marinate for at least 1 hour (up to overnight).

When ready to cook, pre-heat the oven to 400 degrees Fahrenheit.

In a saute pan, warm 1 tsp olive oil over medium heat. Add the garlic and green onions, saute for 3 minutes. Add the raisins and arugula. Cook until the arugula has wilted. Season with a pinch of salt and pepper.

Scrape the arugula into a bowl and add 1 tsp of olive oil to the now empty pan. Add the asparagus and peas and cook 3-4 minutes, until the asparagus is firm yet tender when poked with a fork (but not mushy). Turn off the heat and place the pan aside.

Remove each tofu pocket from the bag and place on a parchment (or Silpat) lined baking sheet, open side up. Stuff with the arugula mixture. Bake for 10-15 minutes, until the bottoms of the triangles have browned. Flip over and bake another 10-15 minutes until the stuffed side is browned. Remove from oven and set aside.

In a blender, combine the cashews, champagne vinegar, lemon juice, and salt along with 1/2 c water. Process until a smooth sauce forms. Add more water or ingredients to taste.

Bring 1 1/4 c water to boil on the stove. Add the Israeli cous cous, stir, and lower to a simmer. Simmer 10 minutes, adding a dash of water as necessary, until the cous cous is al dente. Remove from heat, pour in cashew sauce, and stir to combine. Stir in the asparagus and peas.

Serves 4

But on the other side of things, life is constantly changing and my garden is always a good reminder of that. Sometimes it pays to ‘stop and smell the tulips’ and meditate on what’s good.

Although I haven’t done anything that I should have to prep the garden this year–no seeds started, no soil amended–some of the fruits of my winter plantings are actually starting to grow!

The sorrel I planted last spring is still doing its thing, even though I’ve cut it to the ground twice now. And behind it is the fava plant which has stuttered along all winter but is now flowering. Hey, maybe I’ll get some favas out of it? That’d be cool!

Also exciting is the broccoli head that’s begun on the other end of the garden! I’ve never grown broccoli before, so I have no idea how to help it along, but even if I don’t get much of a head, I’ll at least have those tender leaves to cook up some point soon. And behind the broccoli? Chard and kale! Can’t wait to whirl them into smothies and saute them with garlic. I can almost taste it.

But, because it is early spring after all, nothing is ready to harvest except for some sorrel. But what to do with it? With a few lone butternuts leftover from the fall harvest, I decided to make one of those ‘tweener’ dishes–something that straddles winter and summer, something totally spring-like without the plethora of spring produce that warmer regions are enjoying.

While I dream of one day conquering the grill, I’m still pretty terrified of it. My suggestion would be that if you are grill savvy, definitely grill the butternut. I can only imagine how delicious the char would be on it. Roasting works just fine though if you’re grill-impaired like myself. The cool sorrel and avocado sauce offsets the heat from the chipotle marinade on the butternut and be sure to take the extra minute to slice some red onions to pickle–it’s the perfect tang for the rich yet light meal these tacos provide.

It’s been a rough week and I’m sure we’ve all had our moments of fear and sadness and anxiety. So while I can’t hug you all individually, know that I would if I could. And I’d offer you a margarita and a taco right after.

Chipotle Butternut Tacos with Avocado Sorrel Sauce

1 medium butternut squash, peeled & deseeded, cut into 1/2″ dice

2 chipotles in adobo
1/4 c olive oil
1 tsp salt
1/2 tsp fresh ground black pepper
1 tsp dried Mexican oregano
1 tsp ground cumin

3 c chopped sorrel leaves
1/2 avocado
3 tsp fresh lemon juice
1 tsp salt
1/4 + water (adjust as necessary)

1/2 small red onion, sliced into thin ribbons
Apple cider vinegar
2 tsp sugar
1 tsp salt

Tortillas
Shredded lettuce
Cooked Quinoa

In a food processor or blender, combine the chipotle, olive oil, salt, pepper, oregano, and cumin. Process until a smooth marinade forms. Toss with squash in a bowl/plastic bag and let marinate in the refrigerator for at least 1 hour (can leave overnight).

After the squash has marinated, preheat the oven to 400 or prepare a grill. If roasting, place the squash on a lined baking sheet and roast, turning every 10 minutes or so, until tender. If grilling, do so in a grill basket and turn the pieces over periodically to prevent too much charring. Grill until tender when poked with a fork. Set aside.

While the squash is cooking, in a non-metal bowl, combine the red onion, sugar, and salt. Cover with apple cider vinegar. Let set at least 15 minutes to pickle.

To make the avocado-sorrel sauce, combine the fresh sorrel leaves, avocado, lemon juice, salt, and 1/4 cup of water in a food processor/blender. Blend until smooth. Add as much water as necessary to form a sauce.

Make each taco by warming a tortilla and then spooning the avocado sauce on the bottom. Layer cooked quinoa, butternut, pickled onion, and lettuce on top. Kick back and enjoy with a margarita or cerveza.

Serves 6

For breakfast, we braved the crowd at Tupelo Honey, a little mini-chain of Southern bistros that always has a brunch crowd. Although we had to wait, the weather was nice (a tad cooler, not as sunny as the day before, but still nice) and the fried chicken and biscuits was totally worth it. Boneless fried chicken breast served on top of a creamy gravy and fluffy biscuit. But what wasn’t worth it? NC liquor laws that don’t allow for a mimosa or bloody mary with Sunday brunch. What the what? This is the 21st century, right? Apparently no liquor on Sundays until noon. Ugh.

No liquor meant no lingering, so we jetted off to the North Carolina Arboretum which is, conveniently, free (and totally awesome). Since it was still wintery, there weren’t many flowers to ooh and ahh over in the gardens, but the trails were fantastic to hike on. If I lived in the area, I’d use the place for trail running/mountain biking all the time. I even found some native orchids in the forest which made my afternoon.

Other highlights of the Arboretum include the bonsai garden (tiny trees!) and the frog pond. The noisy, teeming frog pond. Why so noisy? Oh, it’s mating season, no biggie. Try explaining all that goings-on to your toddler….ha!

More day drinking at The Imperial Life, but then we needed some more substantial fare so we hit up Chai Pani, an Indian street food themed restaurant that also just opened a branch in Decatur, GA.

Can we just take a moment and talk about the kale pakoras? Kale chips, take a step away from this fried goodness, I don’t care about you anymore. I know, I know, not nearly as healthy as a kale chip, but, seriously, look at the chickpea breading on those leaves. Look at the green kale-ness of it all. The combination is stunning. Deep fried, crunchy kale. I need another plate of it. Now.

As for the Pav Bhaji sandwich? You might think that a potato sandwich can’t be all that, but let me tell you, it can. Like a samosa, but on a bun, the sandwich features a potato and mixed vegetable patty, fried, and served on a bun with several chutneys. It’s fried, starchy goodness. And the okra fries? Pretty awesome too–loved how crunchy they were. The lime/salt was a bit heavy handed, but overall, delicious.

After stuffing ourselves with fried Indian goodness, we were off to the real reason we traveled to Asheville in the first place–Nick Cave and the Bad Seeds. Renae has some waaay better pics posted on her blog from the Nashville show (G’s new camera wasn’t on the right settings), but, blurry, grainy pictures aside, the show was out of this world. Sharon Van Etten opened and, fuck, her voice is solid gold. And her lyrics just get it.

As for Nick Cave? That man may be 55, but he has way more energy than me. And the fact that he didn’t just play new stuff, but went waay back to early Bad Seeds days sealed the deal for me. The new album is pretty mellow–the show was nothing of the sort. I can’t wait to see him again in Barcelona next month, that’s for sure!

But all things must come to an end, and this trip with one last brunch, this time at Sunny Point Cafe. As far as vegetarian brunches go, Sunny Point’s takes the cake with their Huevos Fucheros–black bean cakes served with tofu chorizo, feta cheese, roasted tomatillo salsa, and potatoes topped with two eggs over easy, cilantro crema, and crisp tortilla strips. It’s a mouthful in more ways than one. The tofu blended into the mound of eggy, potato, salsa goodness, but that was ok because the spice was really what it was all about. A little terrifying that the place was jammed at 10 am on a Monday morning (do people in Asheville have jobs??), but the huevos fucheros was awesome and a great way to end the weekend.

Asheville, you’re alright. Maybe a little too white. Maybe a little too laid back, but that’s what makes you a great place to visit. Next time, I’ll hit you up for all the fancy places–Table, Curate, The Admiral–but for the meantime, I’m pretty pleased with my more laid-back, affordable eats. See you when it’s warmer, maybe?

Tupelo Honey Cafe
12 College Street
Asheville NC 28801
828-255-4863

Chai Pani
22 Battery Park Ave
Asheville, NC 28801
(828) 254-4003

Sunny Point Cafe
626 Haywood Rd
Asheville, NC 28806
(828) 252-0055

So this year, G & I lived it up on a long weekend in the city, eating and drinking our way across it, and even catching an epic show at The Orange Peel. It’s so epic, I’m breaking it up into two parts. So bear with me. I promise I’ll post a recipe soon.

Our first night, we visited the fantastic Thirsty Monk–a bar with two floors, the upper celebrating American craft brews, the lower a dark, beer cave of Belgian varietals. I wheedled the bar tender into saving me one of their two glasses for Kwak which is served in this funky glass (hadn’t been able to have one since I lived in Atlanta many moons ago) and sampled a few other tasting portions. What they were, I have no idea. But, seriously, the beer list is pretty long (both bottles and on tap).

One can’t just drink dinner, though, so we sampled a few smaller plates off the menu–the Cheddar and Fat Tire Dip served with pretzel bites along with Stout Beef Sliders (aka burgers) with roasted poblanos and cheddar (that came with a side of Lusty Monk Potato Salad). The dip was cravingly good, I had issues not just mowing down on it alone and, for a bar snack, you couldn’t ask for anything better. Just don’t think that you’ll want to share it with more than one other person. The sliders were so-so, but I was also burgered out after one of my freelance assignments from the past month. I liked the smoky heat from the roasted poblanos and, for a burger snack, not bad, just not memorable. The Lusty Monk potato salad, though, is definitely worth ordering. It’s only the best mustard on the planet, don’t pass it up.

Afterwards, we ambled on to another brewery/bar that specializes in Belgian-style beer (and is also a newcomer to the scene)–Wicked Weed. I was impressed at everyone milling about in the giant courtyard (it was pretty chilly), though I was envious of the group who nabbed the chairs in front of the fire pit. Note to all restaurants: fire pits make you way cooler. Inside, we grabbed one of the last open bar seats and tucked into a few brews (pictured here: Kumquat Saison) and watched the everlong parade of hip 20/30-somethings come and go. This place gets packed, so plan on arriving early or making do without a table or seat.

The next morning found us at Mayfel’s for a pre-hike breakfast. G ordered something terribly usual (scrambled eggs, biscuit & gravy, bacon), but I opted for the fantastic sounding Karma Benedict–fresh spinach, tomato, and veggie sausage eggs benedict. I lose my cool every time I find a vegetarian eggs benny and this one hit the spot–the veggie sausage (Gimme Lean or something) made the benedict hearty without using meat. +10 for awesome vegetarian food.

After stuffing ourselves with breakfast fare, we hopped in the car and drove up the Blue Ridge Parkway with plans to hike Black Balsam. Nope, a total no-go since the Parkway was closed off a few miles in due to snow. Never mind that it was 75 degrees at this point, there was no way to bypass the road block. So we did what everyone else ended up doing–parking the car at an overlook and hiking a few miles of the Appalachian Trail. And you know what? Totally awesome. Since none of the trees had leafed out, the views were incredible and the trail simply rolled along the ridge. Did I get sunburned? Most definitely. Was it worth it for the first warm day of 2013? You know it.

But a hike is no hike without food to think about at the end of it (and a cold drink), so after cleaning up a bit, we headed over to White Duck Tacos in the arts district. It seemed like much of Asheville had the same idea–80 degrees, sunny, tacos–but it was worth waiting for a table to open on the patio (there’s limited seating indoors).

We started with some queso, which was kindof ‘meh’–too watery, not enough heat from the jalapenos–but the margarita definitely hit the spot. Loved the mason jar it was served in too.

For tacos though? Ohmygod that menu is just too tempting. I wanted (want) it all. Duck with mole? Yum. Mushroom, Potato, Romanesco? Uhuh. Lamb Gyro? Thai Peanut Chicken? Seriously, just give me one of each.

I ended up ordering the Bahn Mi Tofu Taco and the Baja Fish Taco–both exxxxcellent choices for those who want a lighter taco. The Bahn Mi was incredibly different. Tofo marinated in something like fish sauce (but veg-based), miso mayo, pickled daikon and carrot, some sriracha–it was utterly fantastic. I loved that it was served cold too–super refreshing. As for the fish taco? I wish I’d ordered three. Crispy white fish with a spicy mayo sauce, pico de gallo, and shredded lettuce, it was just a perfect study of a fish taco. I’m dreaming of this place now that it’s warmer here in Roanoke. Why oh why doesn’t someone open up a place like this?

I think we took a nap afterwards, but soon enough were up and ready for some more beer. Walking through downtown, we settled on Lexington Ave Brewing. The large open-air front of the pub made it seem like a good choice, but after trying everything in the sampler, nope, don’t go there. Plus the music is the most terrifying selection of Jimmy Buffett, Lionel Richie, and John Denver. Every brew tasted burnt or over-hopped and the vibe was middle aged touristy. Never going there again.

But, you might ask, where should you go? Most obviously The Imperial Life, the newly opened bar from the owners of Table. If you’re looking for an excellent cocktail, a few bites of food, and an open, breezy, lightfilled, classy bar, The Imperial Life is it. Pictured here: Del Boca Vista (Espolon Blanco Tequila, Zucca Amaro, Grapefruit), warm olives, in-house pigs-in-a-blanket. We only day drank at The Imperial Life, but from the open windows and warm breeze to the perfectly balanced cocktails (their whisky options are bar none as well) to the in-house sausage wrapped in pastry served with spicy mustard, I just want to go back. And back. And back. We drank/ate their twice in one weekend and I’m just in love with the place.

Later this week, Part II, and, then, a recipe, I promise!

Wicked Weed
91 Biltmore Ave
Asheville, NC 28801
(828) 575-9599

Mayfel’s
22 College St
Asheville, NC 28801
(828) 252-8840

White Duck Taco Shop
1 Roberts St
#101
Asheville, NC 28801
(828) 258-1660

Lexington Ave Brewery
39 N Lexington Ave
Asheville, NC 28801
(828) 252-0212

The Imperial Life
48 College St
Asheville, NC 28801
(828) 254-8980

But this Easter? It was cold. And rained all day. And I spent most of it in a bleary hangover.

Reality is bitter, right?

The hangover was the result of a fantastically fun evening with one of my girlfriends, but it’s also one of the reasons why I don’t love Easter these past few years–G is always gone (and thus I tend to replace him with going out and drinking just a hair too much with my friends–gotta learn to temper that some!). Easter is just such a family-centric holiday for me and the most important member of my family is never around to celebrate/enjoy it with me. No reason to make a mini-lunch feast or bake a breakfast bread. No one to frolic around outside with (ok, ok, I do know that I can–and often–do that with my friends when he’s gone…but still). It’s just not the same without him. (And, seriously, all the blogs get all whimsy-family-cute-spring-like leading up to the holiday, it’s enough to scream ‘shove it!’–like, where are my Passover blog posts to read? Or how about the completely non-religious-holiday ones? Ignore me, I’m grumpy today.)

(For the record, G always has to drive home to his uber religious, elderly mother and spend the weekend in church service after church service (there’s one every day–Byzantine Catholic)–with a lot of cleaning her house and taking care of her affairs mixed in. He’s not exactly galavanting around without me.)

But the food, the food.

Even though I was in a hungover daze this year–and even though it was disgustingly not spring-like–I did manage to throw together a feast for one (and a feast that will serve as lunch for the rest of the week–hooray!)–Indian style. These two curries are simple to make and time out perfectly together–just be sure to chop and measure out everything ahead of time so that you can throw each bit in at the correct moment.

It’s hard to pick a favorite given how different they are from each other, but I must admit I fell head over heels for the collard green curry. I’d never thought to prepare collard greens with Indian spices before, and those coupled with the coconut milk? Instant flavorful heaven. And butternuts and chickpeas are always a winning combination too, so it’s impossible to pick a loser. Just give in and make both and enjoy with some Basmati rice for your own Indian should-be-spring-but-feels-like-winter feast!

Collard Green Curry & Butternut Chickpea Curry

For the Collard Green Curry
Adapted from Curry & Comfort:

1 lb collard greens (2 bunches at the grocery store, generally)
1 medium yellow onion, sliced into thin moons
1 tbsp neutral oil (coconut oil preferred)
1 jalapeno peppers, de-seeded & minced
1 tbsp ginger, grated
1 tbsp garlic, minced (3 cloves)
1 tsp curry powder
1/2 tsp cinnamon
1 tsp yellow mustard powder
1 tsp ground cumin
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp red chili flakes
1 tsp salt
1 cup of coconut milk
1 cup of water

Wash the greens thoroughly to remove all dirt. De-rib and chop into bite sized pieces. Set aside.

Warm the oil over medium heat on the stove in a large dutch oven or stock pot. Add the onion and cook 5 minutes, until translucent and beginning to brown. Add the garlic, ginger, and jalapeño pepper. Cook 1 minute, until fragrant. Add the spices, cook 30 seconds, and add the coconut milk and water. Stir to combine.

Add the collard greens, stir to coat, and place the lid on the pot. Let steam down, stirring periodically. Once the collards have steamed down into the liquid, lower the heat and simmer 30 minutes until cooked. Add salt to taste.

Serves 4-6

For the Butternut Chickpea Curry
Adapted from Spicie Foodie:

1 lb butternut squash, seeded & peeled, then cut into 1/2″ cubes
1 tbsp neutral oil (coconut oil or vegetable oil)
1 medium onion, sliced into thin moons
1 tbsp garlic, minced (3 cloves)
2″ ginger, peeled and sliced thinly
1 tsp curry powder
1 tsp ground turmeric
1 tsp red chili flakes
1 tsp salt
1/4 tsp dried fennel seed
1 tsp dried yellow mustard powder
16 oz can of chickpeas, drained
1 c strained tomatoes
1 c water
1 c coconut milk

In a pot/large sauce pan, warm the oil over medium heat. Add the onion and cook 5 minutes until translucent and beginning to brown. Add the garlic and ginger and cook 1 minute until fragrant. Add the spices, cook 30 seconds until fragrant.

Deglaze with 1/4 of the water and add the butternut squash cubes. Cook 3-4 minutes until the butternuts begin to brown. Add the chickpeas, tomatoes, and remaining 3/4 cup of water. Bring to a boil, then lower to a simmer. Cook 20-30 minutes, until the squash is tender.

Add the coconut milk and cook another 2-3 minutes, stirring constantly. Adjust salt to taste.

Serves 4-6