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Real Food Recipes. Sustainable Living. Shining Health.

Posts tagged local eats project

20 Minute Meals / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Salad / Side Dish

Zucchini Noodle Greek Pasta

Zucchini Noodle Greek Pasta Makes 4 servings. 4 cups spiralized zucchini noodles ½ cup radishes, sliced 1 bunch asparagus, trimmed and chopped 14-16 shrimp, peeled, frozen or raw 1 tablespoon olive oil, divided ½ teaspoon salt 2-3 teaspoons seasoning mix (recipe below) ½ teaspoon fish sauce ¼ cup parsley SEASONING MIX 1 teaspoon salt ½ teaspoon basil ¼ teaspoon thyme 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon dill ½ teaspoon marjoram ½ teaspoon arrowroot starch ½ teaspoon black pepper 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Preheat oven to 375. Toss radishes and asparagus with ½ tablespoon olive oil and ¼ teaspoon salt. Roast 15 minutes. Set aside. In a large pot, bring 6 cups of water to a boil. Add the shrimp and boil 3 minutes until pink. Drain water and set aside. In a large skillet, add ½ tablespoon olive oil over medium heat. Add the zucchini noodles, sprinkle with ¼ teaspoon salt and sauté Read More

20 Minute Meals / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo

Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts

Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts Makes 4 servings. 1, 1-lb pork tenderloin, trimmed and cut crosswise into 12 medallions 6 parsnips, peeled and thinly sliced 1 cup brussels sprouts, finely shaved 1 cup red cabbage sauerkraut 2 tablespoons lard or olive oil, divided  1 teaspoon salt, divided Sprinkle each pork medallion with a bit of salt. Heat 1 tablespoon lard/oil over medium heat in a large skillet. Place the medallions into the pan in a single layer. Cook on each side for 2-3 minutes or to your desired doneness. I prefer mine a bit rare. Remove from pan and allow to stand for five minutes. Heat the remaining lard/oil over medium heat in the same skillet. Add the parsnips to the bottom of the pan in a single layer. Sprinkle on a bit of salt. Cook for 1 minute, then flip and cook on the other side Read More

20 Minute Meals / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / How-To / Local Eats Project / No sugar / Nut-Free / Paleo / Raw / Salad / Side Dish / Vegetarian

Massaged Kale Salad

Why bother massaging kale? Raw kale is super fibrous and tough to digest. Massaging it breaks down the tough leaves, transforming them into a smooth, delicate texture. Each leaf will hold more flavor from the salad dressing too. BEFORE: AFTER:   MASSAGED KALE SALAD Makes 4 servings.  1 bunch kale, any kind 1 teaspoon salt ½ tablespoon apple cider vinegar DRESSING 3 tablespoons olive oil 1 tablespoon apple cider vinegar 2 teaspoons honey ¼ teaspoon salt ½ teaspoon fresh ground black pepper SALAD ADD-INS ½ cup radishes, thinly sliced ¼ cup carrots, thinly sliced ½ cup apples, chopped into ¼” pieces Wash and dry each kale leaf. Remove the leaf from the stems by holding the stem end in the left hand, while pulling the leaf away with your right hand. Reserve the stems for another meal or make Steam Sautéed Kale Stems. Place all the kale leaves into a Read More

Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / Nut-Free / Paleo / Salad / Side Dish / Vegetarian

Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  1 medium-sized delicata squash 2 tsp coconut oil ½ tsp salt 1 cup lacinato kale – stems removed 1 cup arugula 1 cup radicchio – leaves separated ¼ cup dried cranberries Cranberry Vinaigrette Dressing 1/4 cup olive oil  3 ½ tbsp pure cranberry juice 2 tbsp red wine vinegar 1 tbsp water 2 tsp honey ½ tsp yellow mustard ¼ tsp garlic powder ½ tsp salt dash of pepper Preheat oven to 400°F. Peel squash and slice in half lengthwise. Scoop out the seeds and set aside. Slice squash into ¼ inch half moons. Toss in 1 teaspoon coconut oil and ¼ Read More

20 Minute Meals / Appetizer / Breakfast / Dairy-free / Dinner / Gluten-free / Local Eats Project / No sugar / Nut-Free / Paleo / Salad / Sauce / Side Dish / Vegetarian

Corn Fritter Salad Stack with Tomato & Zucchini

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

Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Side Dish / Vegetarian

Roasted Parsnip Soup with Oyster Mushrooms

The warmest year on record. What does this mean for our food? Five days ago we had over two feet of snow in Brooklyn. And now it is almost completely melted. The temperature keeps rising and I’m wondering how this is impacting our growing seasons. Our seasonal foods are going to change. An orange grove is going to pop up in the Northeast, tomatoes will be available year-round and we’ll have to begin planting in January. The plus side is that we’ll have a larger variety of foods available. And then there are the many down sides, which I won’t go into since I find it so depressing. By 2020, the US has committed to reducing greenhouse gases to no more than 1.5 to 2.0 degrees of warming, yet many scientists think it will be too late. Right now we can still categorize parsnips as a winter vegetable and I’ve Read More