Here’s a quick and easy quinoa salad for all of your spring and summer picnics and barbecues, your weeknight dinners, and your lunchbox fillers. Jam-packed with a rainbow of bell peppers, carrots, leek (or scallion), dried cranberries, and fresh cilantro, and dressed with a few squirts of lime juice and some olive oil. Quinoa cooks very quickly, usually within 10 to 15 minutes. The rest of the salad is just chopping, squeezing, and tossing, and that’s about all I want to handle when the sun is shining here in New York City after such a long winter. Easy, delicious, healthy, and portable. A salad that pleases vegans, gluten free-gans, and vegetable lovers. Continue reading
I made hummus this weekend. Classic chickpea-tahini-lemon-garlic hummus. I even went so far as to soak dried chickpeas the night before and I took the outer skins off the chickpeas before blending. All of those extra little steps lead me to the most sublime, or as Deb Perelman says, ethereally smooth, hummus. Continue reading
On Tuesday I picked up my first ever Community Supported Agriculture (CSA) box of produce from Corbin Hill Farm. Corbin Hill picks the produce based on what is in season, and all of the produce is grown in New York State using sustainable farming methods. There are options to add “extras” to the order, such as dairy, eggs, meat, bread, beans or extra fruit.
In my January box of produce, I received apples, butternut squash, cabbage, beets, potatoes, sweet potatoes, onions, shallots, sprouts, arugula and an enormous Macomber turnip.
While I like to go to the markets and pick out my own fruits and vegetables, I thought the CSA box would be a nice mini kitchen challenge.
First up: butternut squash. Continue reading
I returned to New York last night after a 10-day romp around Madrid and Berlin with some friends. A major highlight from the trip was the elaborate breakfasts enjoyed in Berlin.
Since we were staying in the neighborhood of Neukölln, we stuck to breakfast spots from that part of town. By the time we sat down for breakfast it was usually between 12:30 and 2:30pm, so we tended to have just two very large meals a day instead of the typical three.
The breakfasts were leisure in part due to the “relaxed” service at restaurants. While we were never really in a rush to eat, at some places it took a little coaxing and nodding at our server before we even received a menu. But the wait was worth it!
Most of the breakfasts consisted of a plate filled with fruit, cheeses, cured meats, egg, and spreads. An entire basket of warm bread would arrive at the table for us to use as a vehicle for eating all of the goodies on our plates.
The first real German breakfast experience was at a cafe called Ungeheur. I ordered the vegetarian breakfast which consisted of slices and curls of fresh fruit (papaya, persimmon, kiwi, apple, melon, orange, pineapple), cheeses (brie, swiss, mozzarella, sliced), a soft boiled egg, spreads (two types of vegetable cheese spreads, jam, and soft butter butter), and bread (baguette, seeded wheat, white, pumpernickel). The classic breakfast plate, pictured in the back, had the same things but with some cured meats on the plate, too.
Another breakfast spot, Lipopette, displayed the breakfast items on a board. My board had a fresh crepe, soft scrambled eggs, jam, butter, tapenade, salami, cheese, cucumber, arugula and sun-dried tomato salad, and orange. Continue reading
I recently became a member of a community of health and dietitian bloggers called The Recipe Redux. The Recipe Redux was founded by registered dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications). The Latin “redux” means to revisit or reinvent, and the aim of The Recipe Redux is to reinvent the idea of healthy eating with a taste-first approach.
On the 21st and 22nd of each month, members of this community receive a unique recipe challenge. This month’s challenge: Grab a Book & Cook. ReDux has been around for 42 months! To celebrate, the “reduxers” are playing a little party game this month: Grab a cookbook and ReDux the recipe on page 42 or 142. Continue reading