Thursday, September 15, 2016

Squash to Arugula, Basil to Beans – What to do with September Produce

Squash to Arugula, Basil to Beans – What to do with September Produce

September in Georgia is still warm, and we’re STILL getting lots of great fruits and veggies to pair up for dinner. (WooHoo!) Here are the three easy recipes to enjoy the best of the season that I shared with Christine and the fun folks at Atlanta & Company this morning.

Zesty and Cool Arugula Dip

1 Log (8oz) Goat Cheese
¼ - ½ Cup of Nonfat Greek Yogurt (depending on the consistency desired)
1 Bag (4- 6 oz) Arugula
1 Tsp Lemon Juice
Sea Salt and Freshly Cracked Black Pepper

Set aside a few leaves of arugula to chop for garnish. Whiz the goat cheese, yogurt remaining arugula and lemon juice in the food processor.  Season to taste with salt and pepper. 

Roasted Green Beans with Basil Vinaigrette

2 – 3 LBs Green Beans
1 TB Extra Virgin Olive Oil
1 Tsp Sea Salt
½ Tsp Freshly Ground Black Pepper
1 Recipe Basil Vinaigrette
Toasted Slivered or Sliced Almonds
*Basil-Balsamic Vinaigrette

Step One Preheat your oven to 400F. Put your sheet pan in the oven and let heat for 10 minutes. 

Step Two While the oven and pan are heating, Toss the green beans in a bowl with the olive oil and salt and pepper. Using an oven-proof mitt or potholder carefully remove the pan from the oven. Scatter the beans on the hot sheet pan and place back in the oven for 10 minutes or until green beans are browned on the edges

Step Three Remove the pan from the oven and drizzle the beans with the vinaigrette. Top with the almonds.

*Basil-Balsamic Vinaigrette

2 TB Prepared Basil Pesto (purchased or 2 TB of your own Basil Pesto)
2 TB Balsamic Vinegar
2 TB Extra Virgin Olive Oil
Sea Salt and Black Pepper to taste 

Shake the pesto, vinegar and olive oil together in a jar. Season to taste with salt and pepper. 

Creamy Red Lentil and Squash Soup

3 TB Olive Oil
1 Sweet Onion, chopped 
1 Tsp Grated Ginger
 2 Cloves Garlic, grated
1 Zucchini Squash, chopped 
2 Sweet Potatoes, peeled and chopped 
2 Parsnips, chopped

1 Tsp Garam Masala
 1 Tsp Turmeric
½ Tsp Black Pepper
½  Tsp Chili Powder
 ¼ Tsp Cinnamon
¼ Tsp Cayenne Pepper
 1 Tsp Sea Salt

 8 Cups Vegetable Stock
 2 Tsp Apple Cider Vinegar
1 Cup Red Lentils

¼ Cup Nonfat Greek Yogurt for Garnish
1 Finely Chopped Parsnip tossed with 1 Tsp Lemon Juice and ½ Tsp Garam Masala for garnish

Step One Sauté the onion in the oil until soft – about 6 minutes. Add the garlic and ginger and cook and stir until aromatic – about one minute. Add the additional vegetables and sauté for 5 minutes. Add the spices, sautéing for an additional minute. Add the broth, vinegar and lentils, stirring well to combine. 

Step Two Allow the soup to come to a boil, then turn down the heat and simmer for about 20 minutes (or until the lentils and veggies are completely softened). Puree using the immersion blender. Garnish with a dollop of yogurt and a sprinkle of parsnips and serve.

Thursday, September 8, 2016

Asian Inspired Greens and Noodle Bowl at the Buford Highway Farmers Market

Travel, discovery, good food, laughter, fun? That's all part of a Buford Highway Farmers Market tour.  Last night was no different! I led a group of culinary adventurers from Urban Explorers through my favorite spots in the market. As we toured, I pointed out tips, tricks and techniques of "working" the market.

The long runway of Asian greens and veg is one of my favorite landing spots in the store - where else can you find bamboo shoots, lotus root, Korean red leaf lettuce, Chinese celery and ten different kinds of choy? This salad was created by a variety of these glamorous and tasty greens and vegetables.

If you're not lucky enough to find all these greens - search out what you can! You can obtain napa cabbage, bok choy, green onions, purple cabbage, romaine, bibb lettuce, or the like almost anywhere. Just make sure to add add variety to make your salad colorful.

The base of the salad is cooked Asian noodles. I scored some fresh pumpkin noodles in the asian prepared foods section of the market, you can use rice noodles, too. We topped the salad with a couple of slices of lotus root, you could use sliced water chestnuts for the same kind of crunch.

Swap out the greens, switch out the veggies - don't let anything stop you from whipping up this gorgeous salad full of greens and noodles!

Asian Inspired Greens and Noodle Bowl

1 (12 – 16 OZ) Noodles
4 Cups Asian Greens, shredded
2 Cups Shredded Carrots
1 Cup Shredded Purple Cabbage
1 Cup Shredded Napa Cabbage
1 Cup Basil, chiffonade
1 Cup EACH Chopped Cilantro and Mint
1 Cup Chopped Peanuts
3 TB Lime Juice
2 TB Tamari or Braggs Liquid Aminos
1 TB Rice Vinegar
1 TB Avocado or Canola Oil
1 TB Dark or Toasted Sesame Oil
1 Tsp Honey
1 TB Minced Hot Chili
Sliced Lotus Root or Water Chestnuts
Toasted Sesame Seeds for garnish

Step One Cook the noodles as per the package and place in 6 individual bowls.

Step Two Combine the greens, carrots, cabbages, herbs and peanuts in a large bowl. Make the dressing by shaking the juice, vinegar, oils, honey and chili together in a jar. Toss with the salad and place on each bowl, garnishing with lotus root and sesame seeds. 

Healthy Chef Partyologist Nancy Waldeck loves sharing food, fun, adventure in her classes at Buford Highway Farmers Market, all over Atlanta and the world! If you like this recipe, you can have more like it when you sign up for the Friday Four, a weekly e-zine with a healthy recipe, two kitchen tips and a wine pairing under $20. Why don't you join me on Fridays? Check it out here - The Friday Four by Taste and Savor's Chef Nancy