Thursday, June 30, 2011

CSA Week Three

This week at my CSA, I received:

-Gorgeous sunflowers (not pictured)

Since I will be out of town 4th of July, I already gave a bit of my produce away, so it could be enjoyed during the festivities.

Last night I made blueberry pancakes with friends, and tonight I am planning to make a scape pesto pasta with spinach (still have my scapes from a while ago-whoops).

My friend plans on making this kale and white bean soup from Martha Stewart.

If you are looking for something to do with spinach, try these Spinach and Mushroom Enchiladas.

This Summer Zucchini Pasta is so easy and good, and perfect for leftovers throughout the week.

Raspberries are definitely going to be eaten as is, and same with the blueberries, but these are the perfect color combination for the Fourth of July.  I can't tell you enough, how I love this Blueberry Kuchen.  I might still make it and try to take it on the plane with me.

And if you are in the mood to use dill to make pickles, click here for McClure's Dill Pickle recipe, or here for other pickling ideas.

Wednesday, June 29, 2011

Baked Blueberry Oatmeal

I purchased Super Natural Every Day a while ago, but I have only made a few things out of the cookbook.  Hopefully with the start of my CSA, that will all change, because there are a ton of healthy recipes loaded with fresh fruits and vegetables in the Heidi Swanson's new book.  This past weekend I made baked blueberry oatmeal to go along with kale and potato gratin.

Tuesday, June 28, 2011

Cookie Afro

Just saw this Japanese cookie package on Design You Trust, and I laughed.

The Best Thing I Had In My Mouth - Dessert Truck S'mores Macaron

One of the great things about Clinton Street in New York, is that Clinton St. Baking Company, CultureFix, and Dessert Truck are all on the same block.  On Saturday, after a drink at CultureFix, we trotted across the street to Dessert Truck.  We got the S'mores macaron (soooo good) while we waited for their unbelievable fried doughnuts filled with Nutella and sprinkled with sugar to be made.  We took the doughnuts home and sat in front of the TV and ate the doughnuts in a blissful silence.  Best thing in my mouth.

Looking for things to make, try these Swiss Chard Tacos (you can substitute other greens as well).  Sharing a blueberry baked oatmeal recipe tomorrow, stay tuned.

Thursday, June 23, 2011

CSA Week Two

I am on to week two of my CSA, and I was very proud that I finished most of my produce from last week, except for the scapes, which I plan to make a pesto with.  Click here for the Scape Pesto recipe.

This week I received:

-Salad turnips

I have a loose idea of what I want to make:

-Black bean tacos tonight using the lettuce.
-Black bean salsa using the scallions and cilantro.
-Roasted beets and arugula salad with goat cheese.
-Kale chips (click here for the recipe) or this Kale and Potato Gratin.
-Blueberry Kuchen (click here for the recipe), or blueberry pancakes, or muffins, or this blueberry crumb cake!
-Strawberries are just to be eaten, or placed on top of homemade vanilla ice cream!  But you could make these Strawberry Greek Yogurt Pops.

Tuesday, June 21, 2011

10 Ways to Reduce Food Waste at Home

I love No More Dirty Looks blog and their book like no other.  I usually can't wait to read one of their daily posts about the cosmetic industry, or some healthy tips, or products they love, and I was especially excited today because they posted about ways to reduce food waste at home.  Click here to read, and definitely check out their other posts while you are on their site.  They always have something great to share.

Monday, June 20, 2011

Stewed Rhubarb and Berries

I meant to post about my stewed rhubarb and berries last week, but time got away from me.  If you have a hodgepodge of summer fruit, and you want to make something that can elevate a dessert or even breakfast, try this simple stewed fruit recipe, adapted from Jamie's Food Revolution, by Jamie Oliver.  You can use any berries or any summer fruit you like, just add or subtract the amount of sugar depending on how ripe and sweet your fruit already is.

Ingredients for Stewed Rhubarb and Berries:
-3 large stalks of rhubarb
-1 pint of strawberries, hulled
-1 pint of blueberries
-5 tablespoons of sugar
-1 teaspoon of cinnamon
-2 tablespoons of water

Place all the ingredients in a medium saucepan, and cook on medium high heat, with a lid covering.  
Once fruit has softened, remove lid, reduce heat to medium low, and cook until the juices reduce and you have a fairly thick compote.  The fruit will have melded together and created a lovely dark plum color.
Place your stewed fruit on yogurt, in your oatmeal, on a scone, or in ice cream, the list goes on.  This compote will keep for a week in an airtight container in the refrigerator.

For my frozen yogurt recipe, click here.

For a homemade vanilla ice recipe, click here.

And click here for a lemon curd recipe I made last year, or click here for this Sesame Pea Shoot Salad from the year before.

Friday, June 17, 2011

Le Parker Meridian Knave

My parents stayed at Le Parker Meridian during their visit a while ago.  After taking them to the Burger Joint on a previous visit, (I think my dad's heart was set on the possibility of having a burger everyday that he was here - and he did), we ended up stopping by the Knave, also connected to Le Parker Meridian.  I'll talk about the Burger Joint at another time, but on this dreary, rainy day, I want to chat about the Knave.

Thursday, June 16, 2011

CSA Week One

I cannot believe it is already CSA time!  These last few months have totally snuck past me.  Anyways, yesterday was the first day of my CSA, and I was surprised by all the variety.  This is my third year as a member of my CSA and it just seems to be getting easier and more fun.  I know my first year was exciting, but overwhelming trying to figure out exactly what to make.  I think this year will be much easier.

Here is what I got:

-Rainbow Swiss chard
-Salad turnips
-Brocoli rabe
-Braising greens
-Lavender (I added weekly flowers to my share)

Last night I made a simple salad with lettuce, radishes, salad turnips, and Parmesan.  I also stewed some of my fruit.  I will be sharing the recipe tomorrow.  Tonight, I am making my favorite Brocoli Rabe Pasta (click here to view the recipe).

I plan to try to make a Swiss chard baked omelette this weekend, and Braising Green Tacos (click here for the recipe) maybe this Friday.  And maybe this Zucchini Spice Bread, click here for the recipe.

And if you are looking for something to do with your rhubarb and strawberries, try these Strawberry-Rhubarb Shortcakes.  Or try this Quick Strawberry Jam.

Monday, June 13, 2011

The Best Thing I Had In My Mouth - L & B Spumoni Pizza

I went to Coney Island for the first time with my sister, and we stopped by L & B Spumoni Gardens on our way back to Manhattan.  We got a delicious Sicilian slice of pizza.  It is so good that I am closing my eyes and tasting the pizza in my mouth.  Thick and fluffy crust with a sweet tomato sauce over the cheese.   Out of this world good.  My only regret is only getting one slice.  Is it worth the hour trip out to Brooklyn?  Ummm...YES!  If you are at Coney Island, get the fries at Nathan's Hot Dogs, but save room for this pizza  for dinner.

Click here to read my Domino's Pizza review.

Monday, June 6, 2011

The Best Thing In My Mouth - Birch Iced Coffee

Birch Coffee on 27th Street, between 5th and Madison Avenue is selling these growlers of iced coffee, which they call BRRRCH (so cute).  I have been searching for a growler of iced coffee since last year.  At my BFF's wedding it was a staple while we were hanging out at the cabin, so I was quite excited when I realized I could purchase a growler in NYC, and it was so close to my office.  It is $20 for your first growler, and $15 for refills.  A perfect summer-time caffeine buzz, and definitely the best thing I have had in my mouth this week.

Click here to learn about the Bohemian Hall and Beer Garden - so much fun.

Thursday, June 2, 2011

Rhubarb Muffins

What better way to start the day than with a homemade muffin - especially these rhubarb ones!  Adapted from the Clinton St. Baking Company Cookbook, the sweet, sugary crumble mixed with the tangy rhubarb is the perfect balance.  These are great right out of the oven, but I actually liked them better the next day.