Property Sisters Update: Spring at the Blue Door

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We’ve been eyeing our flowers and trees for the past weeks, waiting for the little green buds to show some sign of blooming. May 1st came and now the colors are popping! It’s spring at the Blue Door and we property sisters are excited!

Last fall we planted tulips that our Dad brought back with him from, Amsterdam which FYI is the land of bright, beautiful tulips. And wow! The colors are vibrant! Yellow, pink, red. Dreamy.

Spring Flowers

We took a trip to Man Heaven this weekend (i.e we went to the Home Depot) and wandered through the green house. We bought hot red geraniums and surrounded them with yellow and green accents.

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We bought this cool window sill pot and planted indigo and lavender flowers, and placed it next to the old drift wood log in our garden bed.  

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 And of course we double dippers could not leave without something to be used in the kitchen! We planted flat leaf Italian parsley, sweet basil and Thai basil, butter leaf and red leaf lettuce. We can’t wait to fire up the grill and throw on our peanut butter chicken skewers and top them with the Thai basil.

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And the lilacs are blooming in our front yard next to our favorite birch tree. We can’t get enough of the deep purple hues!

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Happy planting from the Property Sisters!

Charred Cauliflower with Tumeric, Cumin and Parsley

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We are obsessed with roasted cauliflower right now. Like need-to-eat-it-every-night-or-I-will-be-missing-a-beautiful-piece-of-life obsessed. And the great thing about cauliflower is that it’s so simple and versatile.

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We’ve been experimenting with different spices and herbs to give some variety to our week-night meals. We’ve tossed it in everything from paprika and oregano, to lime and chili flakes, and our most recent favorite turmeric, cumin, and parsley. The turmeric gives an earthy flavor and the cumin provides a subtle bite, both which are complemented by the fresh crispness of parsley. It’s the perfect way to feed your cauliflower obsession and welcome spring.

Happy double dipping!

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Recipe – a Double Dipper original inspired by the latest cauliflower trends

Ingredients:

  •  1 head cauliflower (white, orange, green, purple…you choose!)
  • 2 tsp. tumeric
  • 1 tsp. cumin
  • 1 tsp. olive oil
  • 1 handful parsley, chopped for topping

Method:

Pre-heat oven to 400 degrees F. While oven is heating, chop cauliflower and place in a mixing bowl. Coat cauliflower with tumeric and cumin, tossing with hands to coat. Drizzle olive oil over cauliflower and transfer to a roasting sheet. Roast in oven for 30 – 40 minutes until the tops of the cauliflower is charred. Top with chopped parsley.

Enjoy!

Springtime Asparagus Pea Salad

Asparagus pea salad

Green is the color of the rug on our kitchen floor. Green is the color of our favorite water glasses from Anthropology. Green is the color of the half-empty wine bottle sitting on our counter (better get on that. It’s 5 o’clock somewhere). Green is the color we want our grass to be. Green is the color we wish our thumbs were (so much for that green grass…). Green is the color of our friend’s wedding invitation hanging on our refrigerator (can’t wait for June!).

Green is the color of this fresh, springtime dish!

Asparagus pea salad

This bright salad is a medley of spring veggies and comes together very quickly, less than 20 minutes including prep and cook time. It can definitely stand alone and is also amazing served over any grain (pasta, quinoa, barley), or as a side to a main meat or fish.

Asparagus pea salad

The asparagus is cooked until tender, but still crispy. The peas pop in your mouth and the lemon gives a burst of citrus, tying everything together. The parmesan cheese sprinkled on top, melts into the vegetables and provides a salty finish. This is everything a girl could ask for in a springtime salad. Happy double dipping!

Asparagus pea salad

Recipe – a Double Dipper original

Ingredients

  • 1 large bunch asparagus, sliced on a diagonal into 1″ pieces
  • 1 cup fresh or frozen peas
  • 1 bunch green onions, chopped
  • 1 lemon
  • handful of fresh pea shoots
  • 1 tbsp. extra virgin olive oil
  • freshly grated parmesan cheese
  • dash of ground pepper

Method

1. In a large skillet, heat olive oil over medium heat. Add green onions and let simmer until fragrant.

2. Add asparagus and sauté for about 4 minutes, until bright green but still slightly crisp. Sprinkle pepper over top.

3. Add peas and cook for another 2 minutes. Add pea shoots, squeeze lemon over greens and remove from heat. Top with parmesan cheese, so that it melts. Serve with fish, meat, over pasta or simply as is. Enjoy!

Fish en Papillote

Fish en Papillote

 What inspires you in the kitchen?

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Is it creating a dish bursting with bold and fresh flavors?

Is it the combination of a few simple ingredients and techniques to make an incredibly enticing meal?

Is it being improvisational and unguided by recipes and directions, just letting your senses guide you?

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Our inspiration tonight was bright flavors, ingredients on hand and spring fever.

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And so we give you, fish en papillote. Or said less eloquently, fish steamed in parchment paper. This meal is very easy. All it requires is a few chops, drizzles and folding. Serve it in the parchment paper and you have a fun, personalized meal and an easy clean up (added bonus!).

We used mahi-mahi (which we had on hand, but any white fish would be fabulous), grape tomatoes, radishes, onion and sugar snap peas. The fish is drizzled with lemon, ginger and parsley which creates alluring bites of bright spring flavors.

Happy double dipping!

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 Recipe – adapted from Power Foods Cookbook

Serves 2

Ingredients

  • 2 fillets of mahi-mahi, 4 oz each (or another white fish)
  • juice of half a lemon
  • 1/4 tsp. cumin
  • black pepper to taste
  • 1/2 tsp. minced ginger
  • 10 sprigs parsley, chopped 
  • 4 radishes, thinly sliced
  • sugar snap peas, about 12
  • 10 grape tomatoes
  • Vidalia onion, 1/8 of a small onion thinly sliced
  • 2 lemon slices
  • Parchment paper, 2 sheets 6×6 inches

Method

1. Pre-heat oven to 400 degrees F.

2. Season fish with cumin and black pepper. Place each fillet in individual parchment paper sheet. Fold into a half crescent shape, pinching in the edges.

3. Place veggies, ginger and parsley on top and around fish. squeeze 1/4 of a lemon on each packet.

4. Roast for 12-15 minutes, until fish is flakey and veggies are cooked, but still crisp.