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Season’s Harvest: Strawberry

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Nothing beats the taste of a juicy, ripe strawberry and if you are browsing your local grocery, you’ll notice they’re in season. You just can’t compete with the taste of fresh, local produce. While you can usually get strawberries year round, most of the time those strawberries are picked very early and are not given time to ripen on the plant and develop that irresistible sweet flavor.
You’ll also notice, when a fruit’s in season, it’s usually less expensive. {More abundant, less miles to travel, etc.} This is a great time to enjoy it and perhaps preserve or freeze it. My grocery store had fresh strawberries on sale so I decided to get a bundle and freeze them at their peak to enjoy later on in the year.
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How To Freeze Strawberries:
Begin by cutting off the tops of the berries to remove the stems/leaves. Thoroughly rinse berries and pat dry or spread them out on a paper towel to air dry. Once berries are dry, arrange on a baking sheet in a single layer and place in the freezer for 1 to 2 hours. Remove berries from freezer and place in a ziplock freezer bag. Mark the bag with the date and store in the freezer for use later in the year.

Posted 3/28/11, Topic: Eats

Pop Burger

If you’re roaming down 5th Avenue and your pockets are feeling a little light, I’ve got the place for you. New York City’s Pop Burger is such a stylish little burger joint. As soon as you walk through the door, (umm wait a second, there is no door, the entire storefront is open to the bustling streets) you feel about 10-degrees more stylish. You can’t miss the illuminated word wall created by Andy Warhol alum, Ronnie Cutrone or the other walls lined with the infamous Campbell Soup prints.
Just another sweet find by my little foodie sister. I need her on all of my getaways.

So if you’re in that neck of the woods, grab a burger…or two. Oh, their fries are really crispy, so don’t skip those.

And don’t forget to give this guy a high five on your way out..



Photos and graphics by {Blue Eyed Yonder}

Happy Weekend!

Posted 3/25/11, Topic: Eats

Season’s Harvest: Asparagus

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Daffodils blooming, birds chirping, and asparagus popping up in the grocery store – those are the sure signs of Spring. Asparagus is a veggie that’s often viewed as a little intimidating, but don’t let that sturdy little stem fool you. Asparagus is packed with nutrition and can be included in tons of delicious dishes. Do yourself a favor, bring some home today!

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How do I know if I’m picking out the best stems?

Look for bunches that have very tightly closed tips and no flowering. Asparagus should always be bright green and firm. (There’s a variety of white asparagus; in that case the color should be light ivory.) I’ve heard people claim that slender asparagus is more tender or that thick asparagus is more hearty, either way, size is a matter of preference. Determine what size works best for the dish you’re planning. In almost all cases, be sure to remove the “woody” portion of the stem. This portion tends to be very tough, fiberous and bitter.

How do I store asparagus?

Asparagus is always best when served the day you buy it, but we all know about “good intentions.” If you aren’t able to prepare it the same day, it will keep in the refrigerator for up to 5 days. Just stand the asparagus in a glass with a little bit of water and store in the fridge. You can also wrap the ends with a damp paper towel, place in a paper bag and store in your fridge’s crisper. Basically you want to keep the ends moist; this helps it from drying out and retains “freshness.”

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Do you have a favorite way of preparing asparagus? Please share your tips and recipes in the comment section or on Blue Eyed Yonder’s Facebook page.

Posted 3/21/11, Topic: Eats

Broccoli Soup with Crusty Herb Bread

Yesterday brought torrential rains and endless clouds in the sky and I could think of nothing better to warm the soul than a bowl of broccoli cheddar soup and crusty herb bread. 
Now for the soup I didn’t do anything fancy. I have to admit it was from a mix, all I did was add two heads of sauteed broccolini. It gives it a more hearty taste and livens it up a little. 

Let’s be honest… the real show stopper of this meal was the crusty herb bread. I saw this recipe on Joy the Baker, and have been dying to try it ever since. It’s super easy and SUPER yummy.
Just whip up the buttery spread…
Don’t be shy, you can’t put too much of this stuff. Trust me.
Throw it in the oven until it is golden brown and smelling delicious. When you pull it out of the oven it will look something like this…

If you make this bread, don’t try and be all hoity-toity and just nibble on a little piece. Go ahead, eat like no one’s looking. Don’t stop to wipe your fingers or dab at the crumbs on your face, just stuff it in there. Then go snuggle on your couch and listen to the rain fall. The end.
Photos by {Blue Eyed Yonder}

Not So Vegan Herb Bread

1 fresh baguette

3 tbsp unsalted butter, softened
3 tbsp coarsely chopped parsley
1 clove garlic
1 tbsp olive oil
3 tbsp fresh grated Parmesan cheese
salt and pepper to taste
Place rack in the upper third of the oven and preheat to 350 degrees F.
On a clean cutting board, use a fork to mash together softened butter, garlic, and chopped parsley. Once incorporated, drizzle the olive oil over the butter mixture and work in the olive oil. Add the parmesan cheese, salt and pepper and incorporate with the fork.
Slice baguette into thick slices, not slicing all the way through the loaf, but keeping the slices connected. Spread parsley butter in between bread slices. Wrap baguette in foil and bake for 10 minutes, or until butter is melted and fragrant.
Remove from oven and serve immediately.

Posted 3/10/11, Topic: Eats

Smooth

There’s so many things I love about the weekends. Like waking up after the sun for a change. I love the way it peeks through the blinds and gives you that gentle, “hello.” On days like this I actually have the time to go downstairs in my pj’s, concoct a delicious morning smoothie, sit at the breakfast table and give a proper welcome to the day. Nothing says good morning like a cool glass of blended goodness.

I don’t know about you, but pop a striped straw in almost anything and the yumminess goes through the roof!

Rise and Shine Smoothie

1 cup frozen or fresh blueberries
1 peach or a handful of frozen peach slices
1/2 ripe banana
2 heaping spoonfuls organic plain yogurt
2 cups organic soy milk (plain)
1 tbsp ground flax seed
1 tbsp organic honey

Combine the first six ingredients in a blender and blend until smooth. Add the honey and blend one final time. Add a peach slice and a fun striped straw and sip, sip, sip away!

All of the quantities are estimated and can be adjusted to suit your taste. I’ve learned if you want a sweeter smoothie hold back a little on the yogurt and add more milk. Also, the fruits can be substituted for just about any other fruits: raspberries, strawberries, you name it. 

So play around with the quantities and don’t be afraid to have a little taste test mid-blend. You can always adjust the quantities to make it your perfect morning “hello”.

Posted 2/23/11, Topic: Eats

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