Sprout Salad Recipe
A truck just pulled up in front of my house and dropped off a palette of flattened boxes. A tower, really. As tall as I am, and then some. I've spent a good amount of time staring at it. Formidable. But let me back up a bit - I'm standing here because a couple months ago I decided it would be fun to pull together an online pop-up shop. A summer thing - it'd be open for a couple weeks and consist of an incredibly short list of items I love. It'd be its own thing, and if I liked doing it, maybe I'd do it again later in the year. Minimal commitment, an opportunity for me to try something new, and at the same time collaborate with people and products I love. And, so far, it has been a blast to pull together. A different beast for sure, but fun. It'll be called QUITOKEETO (there's a story here I'll tell at some point), and if you want to know when the shop is open, updated, and whatnot - you can sign up for the mailing list on this page.
Here's a glimpse of how the packaging is shaping up (and what my office looks like right now). I've been working on the boxes with the lovely and talented shak/ti ladies.
And for any of you who might be interested in some of the details that emerge when setting up a store, here's a sample list of some of the things that have been on my to-do list lately: Settle on a name. Set up a bank account related to shop. Set up a merchant bank account. Get resellers license. Figure out what the boxes we're shipping in look like (above). Fine-tune product list (8-10 absolute favorites). Leave voicemails for the long list of people who didn't call me back yesterday. Figure out workflow once an order comes in. Place box order (how many? what sizes?) Talk to someone at UPS about pricing to label printing. Figure out a flat-rate shipping plan that makes sense. Work with Wayne to customize Shopify experience. Try not to make him crazy. Set up mailing list. Assemble boxes (& buy more Band-aids for paper cuts). The good news, is that as I'm typing this list, most items have been checked off :)! So it looks like we're on track.
In the midst of this, the farmers' markets here are absolutely booming. All kinds of greens, asparagus, favas, flowers, strawberries.....I brought a bunch of mung bean sprouts home on Saturday and made this for lunch. I know spouts aren't for everyone, and you can easily swap in cooked mung beans, or cannellini beans, or any lentils that will hold their shape when cooked.
That's it for now - excited to share more on the recipe (and shop) fronts over the next few weeks. xo -h
3/4 cup / 6 oz / 170 g plain Greek yogurt
1/4 teaspoon salt, plus more to taste
1 handful arugula, chopped
1 small bunch chives, minced
8 oz mung bean sprouts (or equiv. cooked mung beans), about 2 cups
a big handful of well-toasted, sliced almonds
1 ripe avocado, chopped
good extra virgin olive oil
to finish: chive flowers (optional)
In a small bowl combine the yogurt, salt, arugula, and chives.
In a larger bowl toss the mung beans and almonds with a splash of olive oil and a pinch of salt. Add the avocado, and gently toss once or twice more.
Serve the mung beans next to the yogurt mixture and drizzle with a bit more olive oil. If you had a few chive flowers in your bunch, sprinkle them across the top.
Serves 2 - 4.
Prep time: 5 min