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 pie dough recipe – I used cassava flour and palm shortening with a dash of salt. (Trisha Hughes has a great recipe.) ⅓ cup sweet onion – thinly sliced ½ tsp coconut oil 3 bosc pears – thinly sliced into ⅛” 1 tsp salt 1 tbsp lemon juice ½ tbsp flour (I use cassava) 1 tbsp fresh lemon verbena ½ tsp extra virgin olive oil 1 tsp honey ½ tbsp balsamic vinegar Prepare your pie dough and roll it out onto a piece of parchment paper. Preheat the oven to 375°F. In a medium-sized skillet, lightly sauté onions with ½ Read More
4 cups cucumber – seeded and chopped into 1” pieces 2 oranges – peeled, segmented and chopped 1 ½ cups jicama – julienned 1 cup red onion – chopped ¼ cup fennel – shaved 3 tbsp lime juice 1 tbsp orange zest ½ tsp salt Prepare all the vegetables and oranges. Combine everything into a large mixing bowl and toss together until fully incorporated. Refrigerate for one to two hours, allowing the flavors to blend into each other. Serve with grilled salmon or steak. Enjoy!
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
Tired of winter vegetables yet? There is only so much you can do with butternut squash, carrots, potatoes and kale. I’d love to have a fresh tomato right now… In February I begin to long for the diversity that summer will bring. Until then, we have to make do with what’s in season. For the February edition of the Local Eats Project, I got creative with turnips and pears in a one-pot meal. The broth, wine, onions and garlic all cook down to the most flavorful sauce. Good broth is the secret to making or breaking this meal. Check out this recipe if you’re new to the broth world. The vegetables in this dish are interchangeable so try apples, carrots, rutabagas or any type of potato. Everything in the pot soaks up the flavor of the sauce. Here are the farmer market ingredients I took home: 6 chicken thighs Read More
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!
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