Posts tagged ‘Admin’

Settling In

Well, so much for my grand plans to blog everyday across North America. I did enjoy some great eating experiences on my trip and regret not blogging them all, but I am back now and things here at Peas and Cukes should be getting back to normal shortly. I’ve been exploring the town and I like its style. Rather than any large stores at all, there are lots of small locally owned grocery stores. I thought that this might be inconvenient, but the small stores seem to have everything that I need with less of the stuff that I don’t want. New Haven is also overrun with restaurants and nearly every place seems to have vegetarian options. The section of town informally known as the “restaurant district” is like a year-round international food fair, with choices ranging from Japanese to French to Turkish to Southwest and plenty in between. I can’t wait to explore everything and to tell you all about it.


August 21, 2008 at 8:28 pm Leave a comment

Moving Away!

As many of you already know, I’m moving to Connecticut and I’m leaving today. My parents and I are going on a fun road trip that I hope will produce many restaurant reviews from across Canada and the United States. I also have some recipe posts saved up, so hopefully there won’t be much of an interruption in posting, but please do forgive me if posting is a bit slow in the next few weeks. Thanks for reading!

August 5, 2008 at 9:06 pm Leave a comment

Roasted Beet and Candied Pecan Salad

Beet and Pecan Salad

I had a salad similar to this at the Delux Burger Bar on the west end (Restaurant Review in a Minute: The food was good but overpriced, the decor was minimal but tacky, the service was friendly but the polo shirt uniforms were off-putting). Having decided not to put the restaurant in my regular rotation, I still wanted to have the salad again, so here is my version. I made it for Mother’s Day this year and it was a big hit.

P.S. I’ve decided that after today, I’m going to start posting every other day rather than every day. I think that this will be better for me and for you, but please feel free to leave me a comment if you disagree.

Roasted Beet and Candied Pecan Salad

3 large beets, diced (about 2 cups)
2 Tbsp. olive oil
½ tsp. cumin
½ tsp. salt

½ cup pecan halves
2 Tbsp. butter or margarine
1 Tbsp. light brown sugar

¼ cup fresh dill, snipped
1 cup goat feta, crumbled
5 oz. mixed greens

¼ cup olive oil
4 tsp. balsamic vinegar
3 tsp. Dijon mustard
½ tsp. maple syrup
¼ tsp. freshly ground pepper

  1. Preheat oven to 450F. Cut the beets into ½-inch dice and put them in an 8-inch baking pan. Pour oil, salt and cumin over them and coat to toss. Roast the beets for 30 minutes, turning once during the process. Cool and set aside.
  2. In a large non-stick skillet. Heat the butter or margarine over medium high heat. Add the pecans and sauté until fragrant and toasty, about five minutes. Add the brown sugar and heat until it absorbs the oil and sticks to the pecans. Stir constantly throughout this process. Cool and set aside.
  3. Mix olive oil, vinegar, mustard, syrup and pepper. Set aside.
  4. Arrange greens in a serving platter or bowl. Arrange snipped dill, crumbled feta, beets, pecans on top. Pour on dressing. Toss immediately before serving.

June 29, 2008 at 8:00 am 1 comment

Hello Blogosphere!

Well, hello there. My name is Emily and this is my blog, “Mind Your Peas and Cukes.” It is a blog about vegetarian cooking and eating, which will one day include recipes, photos, restaurant reviews, cookbook reviews and commentary about food ethics for a small world. I hope that you will enjoy it, and that I will enjoy writing it. Thanks for stopping by!

May 26, 2008 at 8:16 pm 6 comments



*All entries tagged "vegan" and "gluten free" meet those dietary requirements to the best of my knowledge as long as the vegan or gluten free instructions are followed (where applicable). It is always wise to double-check ingredients (especially when dealing with packaged foods) and to confirm ingredients and preparation methods at restaurants.