Hi. I'm Sara!

Welcome to Mercer + Green.
I am a born and bred New Yorker, mom of two little girls who loves
all things New York and is passionate about healthy living.




The weather has shifted. There is a chill in the air. This morning I woke up to a clear, blue Tuesday. Always a little eerie on this particular day. I have lived in downtown Manhattan since I was 14 years old and can remember the events of another beautiful Tuesday, eleven years ago like yesterday. I was in college in Boston at the time. On Tuesday mornings I had acting class at 9:30. I remember walking into the studio and hearing buzz about NYC, planes, and the WTC. Being a zealous student I was mildly annoyed at the chatter and wanted nothing more than to get down to work. A few minutes later it was clear that there would be no class that day, or for most of that week. I remember hours and hours spent at a friends apartment glued to the television. I remember desperately trying to get through to my mom in TriBeCa. I remember the relief when I finally did. I remember when the news came through that lower Manhattan would be closed to those without ID proving they resided there. My driver's license had my Boston address on it. I would not be going home for many weeks. When I finally did you could still smell burning in the air. That lingered for a very long time.

Eleven years later I am still proud to call this neighborhood my home. If I open my windows and listen very closely I can hear the names of the fallen being read, as they are each year. I love this city, it is truly and extraordinary place to call home.

This grilled kale is extremely comforting to me. It is beautiful in it's simplicity, the perfect dish for a clear, blue Tuesday.

Image 4
Image 4

Grilled Kale 

  • 1 bunch of kale, washed
  • 1 T coconut oil
  • 1 T lemon juice
  • 1 T olive oil
  • sea salt
  1. Heat a grill or grill pan rubbed with coconut oil
  2. Place as many kale leaves as will fit on the grill pan
  3. Grill for 2-3 minutes each side until crispy
  4. Top with lemon juice, olive oil and sea salt before serving
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In The Spotlight- Rachel Winard of Soapwalla Kitchen

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