August 6, 2013
Sauteed kale with tomatoes is a favorite late summer dish of mine. The ripe, farm grown tomatoes that show up in August at NYC farmer’s markets make this recipe extra special. And I just love how the balsamic vinegar sweetens the kale and compliments the saltiness of the parmesan cheese.
May 13, 2013
It is April in NYC, and beautiful artichokes flown in from California are starting to appear in grocery stores. I grew up eating artichokes, but it wasn’t until recently that I started preparing them myself. Artichokes are one of my favorite foods, but they are an intimidating vegetable to take on for the first time. The good news is that they are easier to prep than you’d think – you just have to be mindful of the sharp point on the tip of each leaf. If you are new to artichokes, basic steamed artichokes may be an easier first time approach.
February 27, 2012
For me, roasted sweet potato fries are just as good as deep fried. I like mine a little on the burnt side, and they do burn easily, so it can be a close call occasionally. I’ve made these in all different shapes – fries, planks, wedges, circles – doesn’t matter as long as you cut them in about the same thickness. If you don’t mind the skin, I recommend leaving it on to boost the fiber and nutritional value.
June 12, 2012
While supplies last! The strawberry growing season is so short in the greater NYC area. They arrive in late May and are usually gone by mid June. We stuff ourselves full of them while we can. They are delicious on their own, but my mom shared this recipe with me for Strawberries with Balsamic Brown Sugar Glaze, and it doesn’t get any better. Chris and I eat strawberries this way on top of yogurt, ice cream, and with our fingers straight out of the bowl.
March 28, 2012
Swiss Chard is a powerful looking green. The leaves are huge and sturdy and the rainbow variety is particularly stunning. Whenever I pick chard up at the store, I think, I’m really giving my body something to work with here.
July 17, 2013
This recipe is inspired by a dish my mom made recently with wild rice. The flavors are delicious, but I’ve never been crazy about rice. I love quinoa, however, so I wanted to try making a quinoa version with a few modifications.
January 18, 2013
I do a lot of things well with my diet – but I do struggle with eating more fish. I tend to gravitate towards beef, eggs, and poultry as my protein choices. I do love seafood, but it’s not my favorite thing to cook at home (except for shucking oysters – more on that in a future post!). However, canned salmon, I can manage. It is an easy and affordable way to eat wild salmon, even wild Alaskan Sockeye Salmon, which has a higher concentration of inflammation lowering omega-3 fats.
January 31, 2012
I love this dish for Corn and Quinoa Salad. The colors are beautiful and it tastes just as good as it looks. The corn, parsley, and lemon give it a fresh, summery taste. It is great warm (when the quinoa is still hot) or cold (if you bring leftovers into work for lunch).
March 11, 2013
The inspiration for this Squash and Arugula Salad with Wheatberries and Harissa came from the fall 2012 menu of Le Pain Quotidien in NYC. Their dish used Israeli couscous, and I wanted to make a more nutritious version with wheatberries. Their chewy texture and pearl size is similar to Israeli couscous. I already know this will be a favorite of mine – the sweet squash, chewy wheatberries, peppery arugula, salty cheese, and spicy harissa – yum.
February 7, 2013
Broccoli Rabe is a beautiful green. It has cute little broccoli florets nestled between large green leaves. The cuteness factor ends with its appearance however, because the taste packs a punch. Broccoli Rabe is a member of the Brassica family (think cabbages) and it has a bite that is similar to mustard greens (of which it is a close relative). Broccoli Rabe, and all members of the brassica family, are shown to have cancer fighting properties and are particularly effective against stomach, lung, and colon cancers. With a history of colon cancer in my family, I make a particular effort and use some cooking techniques to soften the bitter flavor.
