Grubarazzi

Since my parents moved to Texas I am the lone wolf of my immediate family still living on the East Coast. Fortunately, my paternal grandparents, aunts, uncle, and cousins are close by, so I am happily surrounded by family during the holidays even with mommy and daddy so far away. ... Never judge a grown woman who still calls her parents “mommy and daddy". FYI  We all gathered at my grandparent’s house Easter Saturday, and I came prepared with this light and fresh Persian Cucumber and Brown Rice Salad. It got along great with rare filet mignon from the grill, baked potatoes, salad, and gorgeously cooked asparagus.  Make a boat load of this quick and healthy salad to eat for lunch or dinner throughout the week. It gets better and better as the ingredients mingle. Persian Cucumber and Brown Rice Salad Time in Kitchen: 60 minutes (including prep time for rice) Servings: 8 Nutrition information per serving: 220 calories, 26 carbs, 3 grams fiber, 4 grams ...

The Baltimore Farmer’s Market was beaming with pride as the stalls opened for the season on Sunday morning, and it has good reason to be prideful. It was recently voted #1 Farmer’s Market in the nation by Country Living.   Since it was 7:00 am after a long night out I was appropriately armed with coffee, sun glasses, and hippy-ass reusable tote bags. Asparagus has been in the forefront of my thoughts since eating a memorably crisp asparagus salad at Woodberry Kitchen . When I saw a pile of garden-fresh spears I couldn’t resist getting a few bundles for the week as well as my fair share of blue kale, foraged mushrooms, spinach, organic quail eggs, ramps, and a multitude of other goodies.   It is going to be a wonderfully food-filled week. Grilled Asparagus Salad with Fried Quail Eggs utilizes many of the seasonal ingredients I scored at the market. It’s only lightly seasoned to give the ingredients the stage. Fresh tarragon is laced throughout and the yolk from the gent...