MEATLESS MONDAY 8/27

A salad can be a satisfying meal for these warm late August evenings. With the range of market produce now available, you can transform a side salad of greens into a ‘dinner salad.’
For tonight’s dinner, I’m going to add some roasted cauliflower that I had cooked last night (I’ll sometimes cook an ingredient the night before I’ll be using it, particularly if I’m not planning to use the oven the next day). I cut up a head of cauliflower, tossed it lightly in olive oil, added some salt and pepper, and baked it on a sheet pan lined with foil. It baked at 375 for 25 minutes until lightly brown and tender. I transferred it to a storage container and now have it ready for tonight. I’m adding chickpeas and crisp romaine to the cauliflower and, after mixing in a homemade vinaigrette, my meal is complete.

I like the vinaigrette recipe below because the spicy greens add flavor and nutrients into the dressing. It is also versatile - delicious on fish, mixed into a grain salad, or even on a sandwich in lieu of plain mustard or mayonnaise.

You can substitute any greens for the watercress. Arugula, spinach, mustard greens all work well. Blanching the greens is optional – it tenderizes them and brings out flavor. It also eliminates some chopping – but if desired keep them raw and just lightly chop the greens before adding them to the blender.

Watercress Vinaigrette Dressing
1 cup watercress leaves
handful fresh mint leaves
handful fresh basil leaves
handful fresh parsley leaves
3/4 cup plain nonfat Greek yogurt
1/3 cup ‘veganaise’ (eggless mayonnaise)
2 tablespoons chopped shallots
1 teaspoon red wine vinegar
1 lemon, juiced
1 teaspoon Dijon mustard
pinch cayenne
salt and pepper

Cook watercress and herbs in a medium saucepan of boiling water for 30 seconds. Drain in colander and transfer to a bowl of ice water. Drain again. Transfer greens to blender. Add yogurt and all remaining ingredients and puree until smooth, thinning with more yogurt or water, if desired. Transfer dressing to bowl. Season to taste with salt and pepper.

Farmers Markets 8/18

We'll be at the Hastings and Larchmont farmers' markets today.


Some specials for the markets are:
Corn, Swiss Chard and Succotash Vegetable Tart
Mini Vegetable Pot Pies
Broccoli and Spinach Muffin
Mixed Berry Muffin with Hemp Seed
Watermelon Mint Lemonade

Hastings market
Hours: 8:30am-1:30pm Saturday
Location: Hastings Library Parking Lot at 7 Maple Ave.
See: http://hastingsfarmersmarket.org/

Larchmont market
Hours: 8:30am-1:30pm Saturday
Location: Metro North Parking Lot off Chatsworth Ave.
See: http://www.communitymarkets.biz/market.php?market=24

MEATLESS MONDAY 8/13

Late summer is typically a time for pickling fruits and vegetables as a way to make full use of the harvest, but I like to pickle in small batches as a regular part of my cooking to add extra flavor to a dish. In addition to the usual cucumbers, peppers, cauliflower and mushrooms, I like to pickle an assortment of vegetables such as kohlrabi, eggplant, green tomatoes, carrots, okra, green beans, celery and radishes.


Preparing homemade pickles is easy and allows you to customize the ingredients to suit your taste. Pickles can also be a versatile addition to your cooking. Add some pickles to a simple salad of greens. Blend homemade pickled vegetables in their flavorful juice with olive oil to create a salad dressing. Serve with a cheese platter in lieu of crudités. Add them into your favorite salsa for an extra flavor.

Store-bought pickles can be loaded with sugar and salt. Instead of sugar, try using apple juice concentrate, honey or agave syrup. Instead of salt, a more healthful alternative is seaweed such as dried wakame. Don’t forget to select fresh herbs and aromatics – basil, tarragon, parsley, rosemary and thyme for added flavor.

Basic pickling recipe

For quick pickling, cook root vegetables like carrots and turnips in the pickle brine with additional water until they are just tender and barely cooked.

4 cups vegetables, cut into 1” pieces
1 tablespoon salt (non-iodized) or 1 handful of dried wakame seaweed
2 tablespoons coriander seed
2 tablespoons mustard seed
1 bay leaf
1 sprig thyme
1/4 cup agave, apple juice concentrate or honey (or ½ cup raw sugar)
2 cups apple cider vinegar, champagne or white balsamic vinegar
2-3 cups water

For pickling raw vegetables, combine all pickling ingredients in a saucepan (except for the vegetables). Bring to a simmer over medium high heat. Remove the pan and allow the pickling liquid to cool. Place the vegetables in a glass jar or storage container. Pour the pickling liquid over the vegetables, cover and refrigerate to pickle overnight.

Farmers' Markets Saturday 8/11

We will be at the Chappaqua and Larchmont  farmers' markets tomorrow.

 

Some specials for tomorrow's markets are:

Corn and Swiss Chard Vegetable Tart
Broccoli and Quinoa Savory Pudding
Eggplant and White Bean Dip
Morning Glory Muffins

Chappaqua: 8:30am-1:00pm. St. Mary's Church. 

See:  http://chappaquafarmersmarket.org/

 

Larchmont: 8:30am-1:00pm.  Metro North Parking Deck off Chatsworth Ave.

See:  http://www.communitymarkets.biz/market.php?market=24

Farmers' Markets 8/4

We'll be at the Hastings and Larchmont farmers' markets tomorrow.

Some specials for the markets are:
Chili Bean Vegetable Tart with Cheddar Cheese
Summer Corn Puree
Zucchini Rosemary Soup
Lemon Coconut Ginger Tart (gluten free)
Banana Date Muffin (vegan)
Spelt Flour Chocolate Chip Cookies
Watermelon Mint Lemonade

Hastings market
Hours: 8:30am-1:30pm Saturday
Location: Hastings Library Parking Lot at 7 Maple Ave.
See: http://hastingsfarmersmarket.org/

Larchmont market
Hours: 8:30am-1:30pm Saturday
Location: Metro North Parking Lot off Chatsworth Ave.
See: http://www.communitymarkets.biz/market.php?market=24