Lighten Up with Fruit in Your Salad

Orange and Fennel Salad

I’m guessing it’s time for fruit and something much lighter than the fare you’ve been eating at your Seders.

I’m keeping it fresh and simple with this Orange and Fennel Salad from our Passover eBook, 4 Bloggers Dish: Passover. This vegan, pareve, gluten-free salad is so easy to make and so refreshing, you’ll want to make it all year round. Continue reading

Re-Thinking the Fish Course for Passover

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In collaborating on my recent eBook, 4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors, I thought a lot about how my tastes have shifted over the years and how in some ways, they haven’t at all.

During Passover, a lot of home-cooks turn back to traditional foods that may be outside of the scope of what they normally eat. This naturally brought me to contemplating gefilte fish.  And while I LOVE my gefilte fish, I’m totally  DIS-interested in making it. The stink of simmering fish broth in my home? No thanks. Continue reading

Greek Style Japanese Eggplant

Greek Stuffed Japanese Eggplant

 

Recipe and Photo courtesy of Marcia Selden Catering

The eggplant can get a bad wrap.  Those shiny purple orbs can often seem intimidating, but fear not, our baked stuffed eggplant is perfectly delicious!  Continue reading

Blue Hill Yogurt Takes Savory Turn

 

photo: Ben Alsop

photo: Ben Alsop

contributed by Katy Morris

Have you heard about Blue Hill Yogurt yet?

This trailblazing stuff is brilliant! Made with milk from 100% grass-fed cows from family-owned farms in the Northeast and flavored with simple, fresh ingredients, all natural Blue Hill Yogurt is available in 6 VEGGIE based flavors, beet, carrot, sweet potato, butternut squash, tomato, and parsnip. And they’re all gluten-free. Continue reading

Seasonal Snippet: Diggin’ Rutabagas

image courtesy of Fort Hill Farm, CT

image courtesy of Fort Hill Farm, CT

contributed by Katy Morris

In the bitter cold of February here in the Northeast, we are shining the spotlight on a locally grown, versatile root vegetable, the rutabaga.

 Ruta- What?

Rutabagas, otherwise known as swedes, are members of the Brassica family. Although not brightly colored or calling out for attention like some of your other winter favorites, don’t overlook this pleasantly earthy, mildly sweet veg. Continue reading

Vegetarian Wednesdays Deserve an A Plus

 

photo courtesy of  The Schoolhouse

photo courtesy of The Schoolhouse

Contributed by Katy Morris

In a charming New England setting alongside the whispering Norwalk River in Wilton, Connecticut, sits a quaint and humble looking one-room schoolhouse that is home to a superior dining experience. The Schoolhouse of Cannondale, owned and operated by Tim LaBant since 2006, offers hungry patrons an upscale yet homey surrounding in which to enjoy thoughtfully constructed fare using familiar, mostly organic, seasonal ingredients in creative ways. Continue reading

Gravlax: The Easy Cure for New Year’s

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contributed by Katy Morris

photos courtesy of Sugar and Olives

On an inconspicuous side street in Norwalk, CT, sits an eccentric French-inspired culinary “kitchen and lounge” that serves delicious, locally sourced, organic fare.  Sugar & Olives, owned by Jennifer Balin, opened after she bought and transformed a former factory space into an open commercial kitchen and dining area using sustainable and recycled materials when possible.

Continue reading

Warming Up with Hearty Lentil Soup

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At the end of my Thanksgiving cooking marathon, I began to squirrel away homemade turkey stock, turkey gravy and remnants of glistening tomatoey broth from my slow cooked brisket. Just as my freezer shelf was beginning to look like a frozen wonderland of rich liquid leftovers I was asked by Red Envelope, the nifty gift catalogue, to submit my favorite wintry recipe for them to share with their thousands of readers.

How could a food blogger resist? Continue reading

What’s the Skinny on Chestnuts?

chestnut risotto Marcia Selden Catering

Recipe courtesy of Marcia Selden Catering, Stamford, CT

Chestnuts roasting on an open fire… hard not to hum along, I know.  But what’s the skinny on chestnuts? And what about actually roasting them on an open fire?

Chef Robin Selden helped me out here with lots of interesting facts and useful tips in addition to the easy and fragrant recipe for Truffled Chestnut Risotto, below.

Let’s start with that oft referred to “roasting on an open fire”: Continue reading

Toasting Leftovers with Beer Braised Pulled Turkey Tacos

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Let’s be honest. The day after the big feast we are P-O-O-P-E-D.  Oh yea, the clean-up was one for the ages, too, with the splatters from frying latkes and stove-top smears from simmering sufganiyot (yes, doughnuts!) on this once in a life time Thanksgivukah.

 So when Kol Foods asked a eight bloggers to play with a couple of turkey legs and come up with a recipe for our post- Thanksgivukah leftovers, I was determined to hone in on something EASY.

And then my competitive spirit was aroused when I understood that this is a contest. And the winners get prizes. Oh yes, Happy Chanukah, indeed. Click here to vote on your favorite recipe and to have a chance to win a generous credit with Kol Foods. Continue reading