Greens & Grains

Chocolate Chia Pudding January, 2012

Almost everywhere you look at this time of year there is another cleanse to set you strait, loose a few pounds and help you feel lighter and brighter. Although I haven’t put myself on a cleanse yet, I have enjoyed simpler meals, happily trading out the cheese and rich holiday foods for more greens and whole grains. But, when asked what my secret food desires and dirty little secrets are, I find myself having to think hard… It might sound strange but nothing comes to mind.

Under Pressure November, 2011

I wish that my favorite kitchen tool were a compact little instrument that I could slip into my bag and carry to any kitchen I cook in. Alas it is not, and although it isn’t small, I have carried it to many kitchens near and far, as I know that the results are well worth the effort. This most valued piece of kitchen equipment is my pressure cooker. I actually have two now, one very old one that was given to me by my best friend when I was living in London. She was moving back to Amsterdam and decided not to take it with her.

A Sign of Autumn October, 2011

Have you ever asked yourself, how did it get here, that beautiful squash that suddenly appears at the farmer’s market just as summer is ending and fall is beginning to chill the air? Seeing the smooth, beige flesh of a butternut amongst the late summer harvest signals nature’s transition to fall and initially I panic, not wanting to accept the impending seasonal change; not knowing if I’m ready. There is still so much more I want to make with summer’s harvest.

August Abundance August, 2011

Right about now, just past the middle of August, surrounded by the abundance of the almost daily green market at Union Square, I realize how spoiled I am. As I walk through the green market I am hit by stands over-flowing with zucchini of every shape and size, shiny tender eggplant as dark as midnight, colorful heirloom tomatoes and every herb you would ever want, all freshly picked and begging to be cooked. “Cooked” might sound strange at the tail end of summer. But the truth is I have appreciated simply prepared tomatoes daily for weeks.

Meals for a Sunny Day July, 2011

As soon as we confirmed plans for a weekend at a friend’s lake house in Connecticut, I started planning the meals we would soon be enjoying on the sunny patio. Knowing there was a large grill awaiting us made packing pretty easy — lots of summer vegetables for grilling, feta and herbs. I would usually bring ingredients to make a vegetarian burger of some sort, but this time with tasty quesadillas in mind, I decided to pack some tortillas.

Meals for a Sunny Day July, 2011

The Best of the Season June, 2011

Salad is one of the most perfect dishes to showcase the best of the season’s ingredients. Made with shaved asparagus in spring, warm roasted vegetable in fall or a riot of tomatoes with basil in summer, salads are a tell tale of sign of their respective season. The truth be told, I am not prone to eating much in the way of salads in the colder months. Even though greens are available, they lack the vibrancy of my treasured, locally grown versions.

Seasonal Starters May, 2011

When planning a special dinner, I think it’s critical to be mindful in choosing the pre-dinner appetizer selections. Over the years, I have often opted to skip them all together, as I’ve learned that I prefer people to be really hungry when they sit down to a meal that’s taken a full day to prepare; especially one that involves many courses. Sometimes just a simple bowl of good marinated olives with wine or champagne is the perfect answer to the food,-or-no-food-before-the-meal question.

Farm Fresh Eggs from Nantucket April, 2011

My favorite way to enjoy eggs used to be poached, not lightly poached, but firm, with the whites absolutely cooked through and the yolk too. Ideally the egg would be firm all the way to the top with a thickened pool of golden yolk that would slowly drip down as it was cut into. The thought of a yolk like this is most likely too cooked for most people, but for me there was nothing worse than a runny egg.

Eating a leisurely breakfast featuring eggs used to be an occasion that would go something like this;

Plant Based Meals March, 2011

Putting plants at the center of my plate is nothing new, in fact I have been eating this way my whole life and have never found it restrictive or boring in any way. In fact, more often than not the vast possibilities that vegetables behold overwhelms me. The color, flavor, texture and visual appeal never cease to inspire me when dreaming up my next dish. And, don’t forget about the culinary delights that lie ahead once you start adding fresh herbs, spices, nuts, seeds and maybe some cheese! You have the potential to be transported to any corner of the globe.

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Greens & Grains