Just when we thought the weather was on track to bring us an amazing Memorial Day weekend, it decides to show us something nasty like today. The oddly chilly humid weather outside make me crave something hearty. Homemade hearty shakshouka for two with crusty baguette was the perfect way to hole up at home where it’s warm and dry.
We started the day at the trail head with clouds overhead and a chill in the air. And after hiking outward and upward for a good 3 hours on the Appalachian trail in north Jersey, we finally reached the top of Mount Mohican. Time for lunch! For me, a health bagel from Murray’s Bagel in Chelsea with smoked salmon, avocado slices, cucumbers, tomatoes and onions. Hearty and fresh, this was perfect to refuel before we start the hike down the mountain.
In preparation for the hike on Saturday, I stopped by Breads Bakery in Union Square for some snacks for the trail. The granola cookies were kind of perfect. The thin cookies were buttery and delicate, crumbling in your mouth. What a great take on the boring old granola bars. No gorp in my backpack on the hike!
We finally have a taste of summer so SB and I decided to have something light for dinner at Num Pang in Flatiron. I love that this location offers so much more than just sandwiches. A refreshing grilled catfish salad and freshly blended watermelon juice tasted of summer days. Perfect for the 80 degree weather outside.
After an hour of jumping and kicking filled dance exercise class with coworkers in Tribeca, I swung by Juice Generation in West Village on the way home. I happily sipped on a peaches and dream smoothie as I continued uptown trying not to think about how sore I will be tomorrow.
(Side note: Baffled as to why I was denied a picture inside of Juice Generation. Strange policy for a juice bar)
I remember tasting this simple salad around this time last year at Co. The ingredients are seasonal and the preparation could not be simpler. Thin ribbons of asparagus with buttery avocado slices were brought to life with a squeeze of lime juice and chiffon of mint. The dressing is simply a drizzle of great quality olive oil and a sprinkle of fleur de sel. Having bought some beautiful asparagus this weekend, I decided to try replicating this salad for a quick compliment to the quiche from Patisserie Claude.
All it took was the time to warm up the quiche for me to prepare the salad. I shaved 6 spears of asparagus with a vegetable peeler, thinly sliced a quarter of Haas avocado, and tore up fresh mint leaves. Carefully arranging the asparagus ribbons on the plate, I layered the avocado on top and scattered the mint on top. A bit of lime juice, olive oil and coarse salt, I was ready to savor this light spring salad.
Asparagus, Avocado and Mint Salad
Inspired by Co.
- 6 thick spears of asparagus
- 1/4 Haas avocado
- Mint leaves, chiffonade
- Olive oil
- Fleur de sel
- Wash the asparagus and remove the coarse roots. Lay the asparagus spears on a cutting board and hold the tip steady, use a vegetable peeler to shave thin ribbons. Carefully lay the ribbons on the plate.
- Cut the avocado in half and then into quarter, removing the skin. Slice the avocado into thin slices and lay on top of the asparagus.
- Scatter the mint leaves and sprinkle a pinch of fleur de sel on the avocado and asparagus. Finish with a drizzle of olive oil and a squeeze of lime juice.
The little unassuming bakery, Patisserie Claude, on West 4th makes one of the best quiches in my opinion. They are always incredibly creamy and cheesy with a flaky buttery crust. I couldn’t resist picking one up for dinner tonight when I passed by. While I warmed up the individual ham quiche, I threw together a light spring salad with asparagus, avocado and mint inspired by Co. A simple healthy seasonal dinner for one ready in less than 10 minutes.
We found the Bluth’s Banana Stand on an intentional detour on the way to lunch. Or rather, we found the incredibly long and winding line of people waiting for a banana first and then the large bright yellow banana stand. Sadly, we didn’t have time to stand in line but managed to sneak up and snap a picture. Who needs chocolate covered banana anyways – I don’t even like bananas!
Twice a year, Doughnut Plant rolls out one of my favorites, a fluffy yeast doughnut topped with a rose glaze and rose petals. This time around, they are here just in time to celebrate Mothers’ Day. So with these beautiful fragrant doughnuts, we celebrate all the Moms, especially my own mother who is 3000 miles away.
I have been hammering to try the mazemen at Yuji Ramen ever since reading about their unique noodles. In lieu of a seat at their pop-up at the Bowery Whole Foods which has been sold out through the end of June, their stand at the Smorgasburg will have to make do. Mazemen is different than the typical ramen we are more familiar with. Instead of served with broth, thicker flat noodles are topped with a sauce and flavored oil. Since it is brunch time, the bacon and egg ramen is the most logical choice. The chewy noodles are topped with charred smoky bacon, a soft boiled egg, shredded kale and a pecorino shaving. I slurp this down quickly, breaking up the egg to form a sauce. This is definitely one of the best West meets East breakfast treats if you ask me.