Ever get your CSA share, take a look inside and have no idea how you’re going to make the ingredients into a meal? Well that was my challenge this week. Local Roots NYC gifted me a lovely array of fresh vegetables for their Local Roots Cooking Challenge. I joined several food bloggers and photographers in an attempt to turn the ingredients below into a tasty dish. Ingredient included: 2 ears of corn 2 zucchini 2 tomatoes 1 bunch of savory herb 1 bunch of green leaf kale My recipe creation: Corn Fritter Salad Stack with marinated Tomato & Zucchini topped with Savory Herb Aioli All vegetables came from Bloominghill Farm in Blooming Grove, New York. Corn Fritter Salad Stack with Tomato & Zucchini Corn Fritters 2 cups cooked corn ½ cup+ 1 tbsp cornmeal 2 medium eggs 1 tbsp coconut flour ½ tsp salt 1-2 tbsp lard or coconut Read More
1 tbsp lard or coconut oil 3 cups okra 3 tbsp garlic – minced 1 cup onion – minced 1 tbsp ginger – grated ½ tsp all spice 1 tsp paprika ½ tsp nutmeg ¼ tsp cayenne powder ¾ cup vegetable broth 1 tbsp tomato paste ⅓ cup coconut milk ¼ tsp salt Melt lard over medium heat in a large skillet. Add onions, ginger, garlic and salt, and sauté for two minutes. Stir in the spices, vegetable broth, tomato paste, and coconut milk. Reduce heat to low and add the okra. Cover the pan and simmer over low heat for ten minutes. The okra is done when it is soft, yet still firm enough to keep it’s form. Serve over rice or as is. Leftovers will keep in the fridge for a few days and in the freezer Read More
SPRING ROLLS 1 papaya – sliced 1 pineapple – sliced 1 jicama – sliced 1 bunch fresh cilantro 1 bunch fresh mint rice paper GINGER DIPPING SAUCE 1 two-inch piece fresh ginger – peeled and finely chopped 2 tbsp honey 1 tsp Sriracha sauce 1 tbsp water To make the sauce, place all ingredients except the honey in a food processor. Pulse for one to two minutes. The honey will incorporate into the sauce better when it’s slightly warm. Place it in a small bowl and heat in the microwave for 10 seconds. Drizzle honey into the food processor and pulse a few seconds to incorporate. Set aside. Assemble the spring rolls. Soak individual sheets of rice paper in water until pliable. Gently move to a plate and begin layering fruit and jicama into the center of the paper. Include just a few leaves of mint and cilantro into each Read More
Makes 4 Servings 1 bunch asparagus 1 cup cherry tomatoes – halved 1 cup zucchini – chopped AVOCADO BASIL PESTO 1 large bunch of fresh basil 1 avocado 2 tbsp lemon juice 1 tbsp garlic – chopped ½ tsp salt 1 tbsp olive oil ¼ tsp fresh ground black pepper To make the pesto, add all ingredients to a food processor. Pulse for two minutes until all is well incorporated. Toss the pesto with the asparagus, tomatoes and zucchini. Serve immediately. Enjoy!
Confession time. Sports just don’t do it for me. I never know what team belongs to which city or any of the names of the top athletes. The only thing game day has going for it is the camaraderie and the food. Of course sports food is notorious for deep fried, high-carb and super processed. But it doesn’t have to be that way. Consider making a chili bar with a variety of toppings like: avocado red onion jalapeños sautéed onions roasted corn scallions fresh radishes fresh tomatoes cilantro bacon crumbles full fat sour cream cheddar cheese dairy-free cheese dip corn chips plantain chips You can make this chili vegetarian by leaving out the turkey and doubling the beans. Just serve the meat on the side. Enjoy!
This salad recipe is part of Selva Beat’s Farm to Table Challenge. The rules: “Make at least one dish, utilizing only items bought at the farmer’s market. Spices and oils excluded, of course.” And that’s exactly what I did. You can read more here about how I sourced the freshest produce at the farmers market and check out all the other fabulous recipes here.