Farmer's Market Dinner

What’s better then walking to the farmer’s market picking up an assortment of foods and going home to cook dinner for a friend? Today I did just that. After a trip to the gym I headed over to the Union Square Farmer’s Market.

I picked up sorted squash, peaches, sheep’s milk feta cheese, a small watermelon, and basil after that it was a quick stop at whole foods for some shrimp.

After a long day it is nice to prepare a quick, easy, healthy meal with just a few ingredients and I did just that. My friend Heather came over and we sipped on some wine and caught up as I got to work in the kitchen.

To start the meal we had:

Peach, Watermelon, Feta and Basil Salad

Ingredients:

1 peach

Sliced watermelon

3oz feta cheese

Handful of basil

How to Prepare:

Slice up the peaches and watermelon into a bowl. Dice up basil and mix it in with the fruit. Cut up feta cheese and crumple on top of fruit and basil mixture. Serve.

Note: I like to eat this salad without dressing in order to let the flavors of the fruit speak for themselves. Should you want to add a dressing a splash of Balsamic Vinaigrette adds a nice kick.

For the main course:

Sorted Squash Pasta with Shrimp

Ingredients:

1 Zephyr Squash

1 Asian Cousa Squash

1 tbsp Lemon

1 tbsp EVOO

Salt and Pepper to taste

12 Large Shrimp

¼ cup chopped Basil

How to Prepare:

Julienne Squash (I have mentioned my love for my OXO peeler in the past, but a mandolin will also do the trick). Whisk together Lemon and EVOO and add in some salt and pepper to your liking. Add dressing to the squash. Chop up basil and add to squash mixture and let sit (the zucchini will soften when left to sit in the mixture). Next sprinkle a little salt, pepper and lemon on the shrimp and sauté in pan until cooked fully through.

Note: This dish can also be prepared without the shrimp. Great replacement’s for non fish eaters would be haloumi (a greek sheep and goat cheese that is excellent for grilling and holds the shape and texture)

Dinner was a hit! Both dishes where filled with fantastic flavors and it didn’t take more than 30 minutes to prep and cook this meal.

Have you cooked anything from the farmer’s market recently?

Farmer's Market - Part IV

Zucchini, Summer Squash, whatever you chose to call it just be sure to eat it. You may have read my earlier post on the nutritional benefits of summer squash in your diet and today I am back to tell you about a three types of squash from Lani’s Farm Inc. When I stumbled across Lani’s (formerly Yuno’s) I definitely hit the squash jackpot, I had never seen such a large variety. 

 

Avocado Squash – This unusual summer squash has a great nutty, creamy and rich flavor. The texture is much drier than other squashes and does not fall apart. A grower’s  favorite at Lani’s farm, tastes great when grilled or sautéed with olive oil, garlic or herbs, also great steamed, roasted or even raw in a salad. Need some inspiration? Try out this recipe for Stuffed Avocado Squash.  

Zephyr Squash - A straightneck summer squash, 'Zephyr' has a yellow stem end and is pale green at the blossom end. This hybrid has both a sweet and mild flavor. Steam, sauté, pan fry, boil or eat it raw. This hybrid has fantastic flavors and shouldn’t be missed this summer. 

Asian Cousa Squash – Similar to the Avocado squash, but has much lighter texture and sweeter flavor. This variety of squash can be cooked like any other. Try out this recipe for Cousa Squash Pasta.

Need more ideas? Try out my recipe for Sorted Squash Pasta with Shrimp.

Past Entries:

Farmers Market Part I / Farmers Market Part II / Farmers Market Part III

Bon Appétit Barbeque

What better way to spend a warm summer night then pouring a few drinks and cooking up some fabulous food with friends.

Last night a few friends and I got together for a fantastic BBQ meal. We picked out recipes early in the week and each had a list of ingredients to bring. 

Each dish was absolutely perfect and I wanted to share the recipes with you.

Grilled Halloumi with Watermelon and Basil-Mint Oil

Ingredients

1/2 cup coarsely chopped fresh basil

3 tablespoons coarsely chopped fresh mint plus thinly sliced mint for garnish

1 garlic clove, coarsely chopped

1/2 cup extra-virgin olive oil plus more for brushing

Kosher salt and freshly ground black pepper

3/4 pound cherry tomatoes on the vine

1 8-9-ounce package Halloumi cheese, cut crosswise into 8 slices

6 small triangles thinly sliced watermelon, rind removed

Preparation

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Purée basil, 3 tablespoons mint, and garlic in a blender. With machine running, add 1/2 cup oil. Set a strainer over a small bowl; strain, pressing on solids. Season with salt and pepper.

Brush grill rack with oil. Drizzle 2 tablespoons basil-mint oil over tomatoes and cheese; season with salt and pepper. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.

Arrange melon on a platter. Top with cheese and tomatoes. Drizzle remaining herb oil over; garnish with sliced mint.

Tuscan Kale Caesar Slaw

Ingredients

1/4 cup fresh lemon juice

8 anchovy fillets packed in oil, drained

1 garlic clove

1 teaspoon Dijon mustard

3/4 cup extra-virgin olive oil

1/2 cup finely grated Parmesan, divided

Kosher salt and freshly ground black pepper

1 hard-boiled egg, peeled

14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)

Preparation

Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD Dressing can be made 2 days ahead. Keep chilled.

Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD Can be made 6 hours ahead. Cover bowls separately and chill.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

 Grilled Zucchini and Bell Pepper Fattoush

Ingredients

On the grill

3 medium orange or red bell peppers (about 1 pound), stemmed, seeded, quartered

4 to 5 slender zucchini (about 1 pound), trimmed, cut lengthwise in half

2 5- to 6-inch pita breads, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread

Olive oil (for grilling)

For the dish

1 8-ounce cucumber, peeled, halved, seeded, cut into 1/2-inch cubes

12 cherry tomatoes, each halved

3 green onions, thinly sliced

1 cup (scant) pitted Kalamata olives, halved

1/2 cup (packed) fresh mint leaves

1/3 cup chopped fresh cilantro

1/2 cup olive oil

1/4 cup fresh lemon juice

1 teaspoon ground cumin

1 4-ounce piece feta cheese, cut into 1/2-inch cubes (scant 1 cup)

Preparation

On the Grill

Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.

For the Dish

Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad; toss to coat. Add feta and gently mix into salad.

Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired.

Yogurt-Marinated Grilled Chicken

Ingredients

8 skinless, boneless chicken breasts (about 3 pounds)

2 cups plain whole-milk yogurt

1 cup coarsely chopped fresh cilantro leaves and stems

1/2 large onion, coarsely chopped

1/3 cup olive oil plus more for brushing

6 garlic cloves, coarsely chopped

1 tablespoon fresh lime juice

1 tablespoon garam masala

2 teaspoons kosher salt plus more for seasoning

1 teaspoon freshly ground black pepper

1 2"piece fresh ginger, peeled and chopped

Preparation

Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.

Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

 

Each dish was full of fresh flavors and where perfect for a summer night barbecue, the best part of the whole meal was getting to cook with friends it adds to the fun of the meal!!! 

Will you be barbecuing with friends and family this weekend? What recipes will you be using?

Adventures in Juicing

After weeks of purchasing Blueprint Cleanse and Terri NYC juices I figured it was time to bite the bullet and purchase a juicer. I headed over to Bed Bath & Beyond and picked up the Breville® Juice Fountain® Plus. I had read great reviews online and the woman in the store pointed me in the direction of this juicer so I figured it was the right fit.

Once home with the juicer it was time to hit the gym and head to the Farmer’s Market and Whole Foods. I did not have any set recipes in mind I just wanted to play around and see what combinations I liked together so I grabbed some Kale, Cucumber, Apples, Celery, Parsley, Carrots and Lemons.

Returning home from the supermarket I was so excited to get the juicer out the box and start juicing!!!

Greens with A Hint of Lemon

Ingredients:

-          A few stalks of Kale

-          2 stalks of Celery

-          1 Granny Smith Apple

-          ½ Cucumber

-          ¼ Lemon

I was so pleased with the final product, just like the juices I have been spending $6-$9 dollars on each day. I am looking forward to trying out new recipes. This early birthday present to myself is going to be used for years to come!!!!

What are your favorite juice recipes???

Superfoods Part XIII

With summer in full swing I wanted to bring your attention to two more Super Foods available in grocery stores and farmer’s markets near you.

Cucumber – Growing up if I felt feverish my mom would always check and tell me “You are as Cool as a Cucumber” and there is no question about it these days. The flesh of cucumbers is primarily composed of water but also contains caffeic acid and ascorbic acid (vitamin C), both of which help soothe skin irritations and reduce swelling. Cucumbers' hard skin is rich in fiber and contains a variety of beneficial minerals including potassium, silica and magnesium.

How to Prepare: Stay cool by adding this to a green juice, slicing one into a salad, or just have it paired with some hummus as a healthy afternoon snack. If you really want to chill try this Cold Cucumber Soup recipe.

Grapes – This fruit is packed with flavor and has many benefits including the ability to prevent or slow down heart disease; they contain high levels of caffeic acid which is a very strong cancer fighting substance; they also help fight off viruses as well as aging. There are over 50 varieties of grapes that are cultivated , while the nutrients contained by grapes are different from one kind to another we can say that grapes are 70-80% water and 15-30% sugar (fructose and glucose). In addition, grapes also contain the following nutrients: phlobaphene, quercetine, gallic acid, silicic acid, anin, glucosides, salicilic acid, phosphoric acid, oxalic acid, pectins, tannic substances, calcium, magnesium, manganese, iron, vitamin B1, B2, B6, B12, A, C, P, PP, K, enzymes and folic acid.

How to Prepare: Eat them alone as a snack; freeze them for a cool treat. A personal favorite is adding them to homemade chicken salad for a sweet addition.

Be sure to check out my past Super Food Entries:

Superfoods Part I / Superfoods Part II / Superfoods Part III / Superfoods Part IV / Superfoods Part V / Superfoods Part VI / Superfoods Part VII / Superfoods Part VIII / Superfoods Part IX / Superfoods Part X / Superfoods XI / Superfoods Part XII

Don't Just Pump Iron...Eat It

In recent celebrity headlines Selena Gomez was hospitalized due to iron deficiency so I thought I would share with you a foods rich in Iron for both meat-eaters and vegetarians so you don;t find yourself in the same predicament. 

Meat-Eaters:

Red meat

Egg yolks - don't just eat the egg white the yolk has many benefits

Mollusks (oysters, clams, scallops)

Turkey or chicken giblets

Liver

Vegetarians:

Dark, leafy greens (spinach, kale, collards)

Dried fruit (prunes, raisins)

Iron-enriched cereals and grains (check the labels)

Beans, lentils, chick peas and soybeans

Artichokes

*Note - If you eat iron-rich foods along with foods that provide vitamin C, your body is able to better absorb the iron.*

Superfoods Part XII

Happy Summer!!!! It is June 21^st the first official day of Summer, and the longest day of the year. To help you beat the heat and the long day below are three Super Foods I turn to on the regular.

Summer Squash – This Super Food is filled with vitamin C, beta-carotene, folate and fiber making it a great food in helping to prevent cancers, heart disease and diseases caused by inflammation such as arthritis and asthma. If you are trying to lose weight or just adapt some healthier habits, summer squash's rich fiber content can help you get full faster while still providing many of the nutrients you need.

How to Prepare: There are many ways to prepare summer squash, grill, sauté, roast, or my personal favorite turn it into a healthy pasta dish! I like to julienne squash into long shreds and then I sauté in a pan with a little extra virgin olive oil until it gets soft and takes on the look of pasta. This is a great way to eat your favorite pasta dish without all of the carbohydrates and is a lighter option for summer, or all year round. Need a julienne peeler, try out the OXO version.

Carrots – Bugs Bunny had the right idea munching on carrots all day, he was loading up Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision.

How to Prepare: Have them as a snack, baby carrots or regular either way you are doing your body a favor. Shred them into a salad, roast them or steam them, like I mentioned you can’t go wrong adding this orange treat to your diet.

Figs – This tasty treat is one of my summer favorites and they happen to be full of calcium, potassium fiber and iron. While figs do contain some calories, they are extremely low in saturated fat, sodium and cholesterol making them an ideal choice.

How to Prepare: Eat them plain or add them to any salad. A personal favorite of mine, wrapping them in a thin piece of prosciutto with a little vinegar on top. When shopping for figs be sure to check that the skin is intact and that they are not to mushy.

Be sure to check out my past Super Food Entries:

Superfoods Part I / Superfoods Part II / Superfoods Part III / Superfoods Part IV / Superfoods Part V / Superfoods Part VI / Superfoods Part VII / Superfoods Part VIII / Superfoods Part IX / Superfoods Part X / Superfoods XI