Here’s 2 recipes from the NY Dept of Health PDF that has healthy recipes in both English and Spanish! Click here to open it. Then click on the vegetable or fruit of your choice to view all the recipes. I clicked on tomatoes and here’s what came up: • For the best buy, choose firm tomatoes with smooth[…]
This recipe is from Gina Homolka, author, photographer and recipe developer at Skinnytaste.com. Massage raw kale salad 1 bunch kale, preferably dinasaur (lacinato), ribs removed and discarded (6 oz total without ribs) 1 tbsp extra-virgin olive oil 1/2 tsp kosher salt 1 tbsp freshly squeeze lemon juice (from 1/2 lemon) 1/3 cup fresh grated Parmesan[…]
I hope you were able to sample the amazing array of tasty food Friday June 1st at the first in the series of our monthly First Fridays with Chef Jen. She and awesome sous chef Suzanne Capone created 3 fresh salads, a batch of grits and greens, a chicken, vegetable stir fry, a chicken stuffed jalapeno[…]
This is great resource from the NY Dept of Health that has healthy recipes in both English and Spanish! Click here to open the pdf and then click on the vegetable or fruit of your choice to view all the recipes. I clicked on lettuce and here’s what came up: Lettuce & Bread Salad Ingredients: 6 cups[…]
Friends of the Market, Here’s another delicious recipe from Abby. Wilted Spinach and Rhubarb Salad Serves 2 1/2 pound fresh spinach — cleaned, stemmed, and dried ¾ c rhubarb, cut diagonally into thin slices ¾ c water 1 Tablespoon sweet red wine vinegar 3 Tablespoons Olive Oil Arrange the spinach leaves on a platter. Place[…]
¼ Cup Grape Juice (or any flavor of juice you prefer) ½ Cup Plain Yogurt (again, substitute flavor of choice) 1 Banana 1 Carrot A handful of frozen (or fresh) strawberries, blueberries, peaches, or any other fruit that catches your fancy 1 Tablespoon of honey ½ teaspoon of fresh grated or powdered ginger ½ teaspoon[…]
Chef Jen Cooks August 5th:
Hand mince the onion and rinse in cold water.( rinse anytime to you plan to eat an onion raw) Chop garlic and hot pepper in a food processor until fine. Add tomatoes and cucumbers and pulse until chunky or desired consistency. Add a splash of balsamic vinegar, extra virgin olive oil, salt, pepper, minced parsley and basil.
Squash with tomatoes and shiitake powder:
Saute sliced squash, chopped onions and minced garlic in a blend of butter and olive oil until squash is tender. Season with salt and pepper. Add chopped tomato and a tablespoon of shiitake powder from Baywood Organics. It adds flavor and thickens the sauce.
Pico de gallo:
Hand chop and rinse onion. You want ½ to 1 cup onion. Chop 2 cups of tomatoes and 3 Tablespoons minced hot peppers. Mince 2 cloves of garlic, add 1 to 2 tablespoons of apple cider vinegar or fresh lime juice, fresh cilantro and salt to taste. […]
COOKING DAY- June 1st: Biscuits and gravy: Jen started the morning with biscuits and gravy. She made the biscuits at home. Heartmoss Farm sausage was browned until done. Add a handful of flour and stir until the flour is browned and fat is absorbed, making a quick roux. Add milk gradually while stirring until thickened.[…]