Green Pea & Asparagus Soup with Poached Eggs & Toast

I love a flavorful soup that isn’t full of cream (although cream based soups are delicious too). This soup that I found while skimming the pages of Cooking Light magazine called out to me. It’s vegetable based & only has a little bit of butter. Plus, they recommend serving it with a poached egg & toast which is a no brainer for me that I was automatically going to love this recipe. I did. Chris did. You will. It’s a perfectly green & light enough for warm spring days or nights yet satisfying soup!

Sweet & Crunchy Wasabi Tuna Salad Sandwich

After a conversation with my girlfriends Allison & Natalie about jicama I had a craving to whip up some tuna salad that my sister & I used to live off of during our early post-college days when she managed a restaurant & filled our bellies with fresh food. Jicama if you have never had it is crunchy like and apple but not as sweet. I'd compare it to a love child between  an apple and a potato. You really must try it if you never have.

This recipe is inspired by Tossed's tuna salad but I jazzed it up with one of my favorite Trader Joe's products: wasabi mayo.

Read more for the full recipe.

Bird in a Nest Breakfast: Made with Love

Truth be told I'm not a huge Valentine's Day fan, but I do love incorporating graphic design elements into my daily life & food. This weekend I whipped up some birds in a nest (an oldie but goodie) but jazzed it up with some heart shaped cutouts.

If you are keen on Valentine's Day this is a great way to start your romantic day.

Make this recipe for your valentine with my easy recipe after the jump.

Mozzarella, Avocado, Tomato, Arugula & Mustard Toast

I really love toast. I think toasted bread  makes every sandwich better.  My brother is actually the one who schooled me on toasting my bread for sandwiches & layering the topping just so, so that when you cut through it there is a pretty cross section to display. This also feeds my need to make all of my food pretty. Chris will call it "fancy" but really I think it's just an  occupational hazard because I'm always picturing how it would look in (well) a picture.  I also think every meal deserves attention to how it looks, therefore breakfast, lunch & dinner may take a few minutes longer in our house.

Find out how you can start a toast addiction with this gateway version after the jump!

Tomato Toasts

I served these tomato toasts up with broccoli cheddar soup for dinner.  They'd make a delicious & quick lunch or an easy appetizer.

Ingredients:

• 6 slices of hearty bread
• 1 large heirloom tomato
• olive oil for drizzling
• 3 tablespoons white wine vinegar
• 3 tablespoons fresh taragon
• salt & pepper

Make it!

1. Drizzle bread with olive oil.
2. Toast the bread under a broiler until golden brown, be careful not to burn them(!).
3. Slice the tomato into 1/4 inch slices.
4. Lay the tomato slices out on a cutting board & pour vinegar over all of the tomatoes.
5. Sprinkle each slice with salt & pepper.
6. Place the tomato slices on top of the toast.
7. Top with fresh tarragon.