By Sarah Rae — the lovely and delicious life of a lady named Sarah Rae

Turkey and Kale “Banh-Mi-ish” Sandwich

by bysarahrae on May 20, 2013

Thank goodness for sandwiches like this. A little fancier than your standard ham and cheese, but so easily whipped together when you’re craving just about every flavor in your refrigerator. Perfect for a hum-drum Monday in need of a little perk. (For the record, my Monday is anything but boring, we brought our newest family member home this past weekend (follow along on instagram for lots and lots of cute photos .) This recipe will make enough for 4, but I’ll admit I only bothered to make a sandwich for myself. The only craving I was worried about at the time was my own and I was more than happy to make due with what I had on hand.

Turkey and Kale “Banh-Mi-ish” Sandwich (inspired by Shutterbean’s Banh-Mi Recipe) Serves 4

Pickled Veggies

3/4 cups white wine vinegar

1/2 cup water

2 tablespoons sugar

1 teaspoon salt

1 large handful shredded carrots

1 large handful torn kale leaves

Bring all of the ingredients through the salt to a boil in a small saucepan. Stir to ensure the sugar dissolves. Add the veggies and remove the pan from the heat. Allow to cool to room temperature

Asian Dressing

1/4 cup soy sauce

2 tablespoons fish sauce

1 tablespoon dried ginger

3 cloves garlic, minced

juice from 1/2 lime

2 tablespoons brown sugar

1/2 teaspoon freshly ground black pepper

While the pickled veggies are cooling, whisk together all of the ingredients for the Asian dressing in a medium bowl.

Sandwich

4 buns or 8 slices bread of your choice (I went with whole grain)

8 slices deli turkey

Mayonnaise

Sriracha

1/2 cucumber, cut into spears

cilantro leaves

4 fried eggs (optional)

Start by lightly toasting your buns/bread and frying your eggs if you’re including them. Then to construct the sandwich lay out four slices of the bread and lay two slices of the turkey on each. Spoon a little bit of the Asian dressing on top of the turkey and continue your piles with the pickled veggies, cilantro leaves, cucumber spears and fried eggs. On the other four slices of bread, smear a little bit of mayonnaise and then drizzle some Sriracha before topping the sandwiches.

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Rum Roasted Strawberry & Rhubarb Whole Wheat Muffins

by bysarahrae on May 17, 2013

Once all of the farmer’s markets in Frederick County begin to open for the season, my weekend just isn’t complete without a visit. It is just about strawberry and rhubarb season and as soon as I saw some of the ruby stalks appear I excitedly snatched up quite a few. I also picked up a pound of strawberries with every intention of making some Strawberry Rhubarb Salsa for Cinco de Mayo. These happened instead and are perfect for leisurely weekend mornings. While I didn’t feel at all guilty about enjoying a few of these, I upped the health factor just a little more and served them with some bright green smoothies.

Roasted Strawberry Rhubarb Muffins

For the Fruit (inspired by this recipe)

2 cups hulled and quartered strawberries

3 cups chopped rhubarb

1/8 cup maple syrup

2 tablespoons golden brown sugar

1/4 cup spiced rum

1 tablespoon while balsamic vinegar

1 teaspoon sea salt

Preheat your oven to 350 degrees Farhenheit.

Line a rimmed baking sheet with parchment paper and make sure the edges are folded up, you’re going to want to contain all the juicy goodness.

In a large bowl mix the strawberries and rhubarb together and in a smaller bowl mix together the maple syrup, brown sugar, rum, vinegar and sea salt. Pour this mix over the fruit and gently toss. Spread the fruit (and all the juices) onto the parchment lined baking dish in a single layer.

Roast for about 40 minutes until the rhubarb is tender and the juices have become thick and rather syrupy.

For the muffins (inspired by this recipe)

1 cup oat flour

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup sugar

1/2 cup golden brown sugar

2 teaspoons baking powder

1 teaspoons kosher salt

2 tablespoons unsalted butter

1/2 cup canola oil

1/2 cup low or no-fat greek yogurt

1/4 cup egg whites

1 teaspoon vanilla extract

1/2 cup unsweetened vanilla almond milk

Preheat oven to 400 degrees Fahrenheit. Butter and flour 12 muffin tin cups.

In one large bowl, combine all the flours, sugars, baking powder and salt. Whisk until thoroughly blended.

Melt the butter in a small saucepan over medium heat and allow to brown lightly. Keep an eye on this, it could quickly go from brown to burnt.

In another bowl, vigorously whisk together the oil, browned butter, greek yogurt, egg white, vanilla and almond milk. Go at it for about a minute.

Make a well in the center of the dry ingredients and pour in the liquid mix. Stir until just combined.

Add the roasted fruit and juices to the batter and gently fold in until evenly distributed.

Spoon the batter into the muffin tins and then place in the oven to bake for about 20-25 minute or until you can insert a toothpick into the center of a muffin and have it come out clean.

Allow the muffins to cool for about 10 minutes before moving to a rack to cool.

Serve warm with a good smear of butter.

Enjoy!

What/where is your favorite Farmer’s Market?

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From this month’s Martha

by bysarahrae on May 16, 2013

Any other Martha-ites out there? I know I can’t be the only one? Yes it sincerely boggles my mind that her stint in prison really makes me think nothing less of her, because it doesn’t. That woman still knows whats up. Anyone else following her dating saga as it unfolds on the Today Show? OK I could be the only one there. Or just the only one willing to admit it . Anyway, my reason for bringing her up is the June issue of Martha Stewart Living made it’s way through our mail slot earlier this week (always a good mail day when that happens) and in less than 24 hours it was dictating my meals. I made this pasta dish for Rob and some friends and not one corn kernel was left uneaten.

Orecchiette with Sausage, Corn and Chiles (slightly adapted from Martha Stewart Living’s June Issue) Serves 4-6

1 pound orecchiette pasta

8 ounces mild Italian sausage, casings removed

2 tablespoons unsalted butter

2 jalapenos, diced

the kernels from 6 fresh ears of corn (or approximately 4 1/2 cups)

Greek yogurt for serving

Fresh cilantro, roughly chopped, for garnish

Coarse salt and freshly ground black pepper

Bowl of Orecchiette with sausage, corn and chiles

Start by bringing a large pot of water to a boil. Once its rolling add a generous amount of salt to flavor and pour in the pasta. Cook until al dente. Before draining, reserve 1 cup of the pasta water.

While the pasta is cooking, start on the sausage, cooking it in a large nonstick skillet over medium-high heat. Stir to break it into bite-sized pieces until it’s cooked through, about five minutes. Scoop sausage out onto a plate and add the butter to the skillet. Let it melt and scrape up any of the good brown bits that formed on the bottom. Add the jalapenos and cook for about one minute, stirring. Add the corn and continue cooking for about 2 minutes more, the corn will turn a deeper yellow. Pour the sausage back into the pan as well as the pasta and gently toss to combine. Add in pasta water a little at a time to create a smooth sauce that coats the pasta. Season the whole thing with salt and pepper and spoon out into bowls. Top each serving with a dollop of Greek yogurt and a sprinkle of cilantro.

Enjoy!

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Wedding Wednesday

by bysarahrae on May 15, 2013

I never kept a diary growing up and despite my Mother’s urging (she’s a therapist) I still don’t keep a journal. For some reason typing things out on my computer doesn’t feel as silly. Granted I don’t share a lot of feelings here, but one of my favorite things about creating this space has been documenting a few life events here and there in between all the food. One pretty big life event is coming up in just over a year and while we quickly jumped on a location, we didn’t worry about making too many other plans right away. That is, until now. We recently chose a wedding officiant and on Sunday will meet with the photographer we think will be documenting our big day (and hopefully soon snapping our engagement photos.)

I love planning them, but I am easily overwhelmed when it comes to planning events. Now that I’m planning one so personal I can’t even imagine. I’m hoping a little bit of weekly reflection on what I’m excited about, what I’m considering and maybe even a little about what I’m feeling will help me keep it together over the next 387 days . There will be a lot of excitement, hopefully a minimal number of tears and a whole lotta love.

Photography is on the brain today as we try to decide how we want to go with our engagement shoot. Here are a few shots that have been inspiring me:

The top and bottom left photos are both of couples enjoying a bite to eat. Food will of course be incorporated somehow. The glitter in the center bottom photo just gets me, yay sparkles! The bottom right photo was actually taken in a local bar. Rob and I met at a local bar (not this particular one) but I’d really love to incorporate “our” spot into our shoot too.

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Sweet Veggie, Ricotta and Mint Ravioli

by bysarahrae on May 14, 2013

Light and fresh. As the weather becomes steadily warmer these seem to be the terms that come to mind when I’m deciding on meals these days. These raviolis fit the bill perfectly. Some evenings might still be a little too chilly to spend outside (so taking the extra time to fill a few raviolis isn’t a drag) but each bite of these little cheese pockets will have you thinking you’re dining al fresco (pouring yourself a glass of crisp white wine will probably help too.)

Sweet Veggie, Ricotta and Mint Ravioli

(makes about 20 ravioli) inspired by the Mint-Ricotta Ravioli recipe from Relish

4 tablespoons olive oil

4 tablespoons butter

2 garlic cloves peeled and minced

3 garlic cloves garlic peeled and thinly sliced

1 cup ricotta cheese

1/2 cup sweet corn kernels (fresh or frozen)

1/2 cup sweet peas (fresh or frozen)

1/2 of a bunch or about 1/4 cup fresh mint, thinly sliced

sea salt

1 package wonton wrappers

1 pound asparagus spears, woody ends snapped off

dried chile flakes to taste

grated Parmesan for garnish

In a small saucepan, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add the minced garlic and saute, stirring constantly, until just golden brown. Remove from heat and place in a medium mixing bowl to cool. Once cool, add the ricotta, corn, peas, mint and a pinch of salt. Mix everything together.

While you’re working, keep the unfilled wonton wrappers under a lightly damp paper towel.

To make the raviolis, place a hefty 1/2 tablespoon of the ricotta filling onto the center of a wonton wrapper, wet the edge lightly with a fingertip dipped in water and place another wonton wrapper on top. Seal the edges well then place on a baking sheet lined with parchment paper. Do your best to avoid/remove any air bubbles. Repeat with the rest of the filling.

Bring a large pot three-quarters of the way full with water. Add 1 tablespoon salt. Keeping the water at a gentle, rolling boil, gently drop the ravioli in 5 or 6 at a time. The ravioli will rise to the top after about a minute and then let them cook for about 1 minute more. Using a slotted spoon remove the raviolis once their done and allow to drain on a clean dish towel.

In a large pan, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Working in batches lightly fry the raviolis. Halfway through heat an additional tablespoon olive oil and butter. As they are done divide the raviolis between 4 plates.

Once all the raviolis are cooked add the last tablespoons of olive oil and butter to the pan. Add the sliced garlic and saute for just about 1 minute, then add the asparagus and red pepper flakes and saute for 3 minutes, stirring constantly. Once the asparagus had just begun to soften divide between the four plates.

Grate a little Parmesan on top of everything to garnish and serve.