When I felt a little short on pomegranate recipes in this season of honey, apples and these seedy beauties, I turned to Shulie Madnick, food writer, blogger and photographer extraordinaire. I knew that she would have something big on unexpected flavor combinations and connected to the upcoming holiday of Rosh HaShanah in some way. Continue reading
We are always impressed with the magic Six Main casts on their inventive vegetarian and vegan creations! While they press walnuts or cashews and transform them into ricotta, ice cream, or even “chorizo”, we’ve been wondering what kind of summery deliciousness they’ve been whipping up now that their farm is bursting with ingredients that move from field to kitchen to table in a blink of the eye.
If you still haven’t made it up to the restaurant in Chester, CT, you can get a taste of Chef Rachel Carr’s cuisine by checking out her bright and oh-so summery salad recipe below.
But here is one more reason you might consider making the quick ride to this quaint New England town in CT…
The restaurant-owned, organic Upper Pond Farm that “grow[s] food to support our bodies, community, and ecosystem,”* and provides Six Main with its organic fruits and veggies is selling at the Chester Sunday Farmers’ Market on Sundays from 10am-1pm through October 12th.
If you are looking for a fun day trip this summer or early fall, head up to Chester for some Six Main Sunday brunch (the “Six Main Benedict” made with lemon tofu hollandaise, oven cured tomato, Portobello mushroom, avocado house made gluten free focaccia and organic eggs sounds particularly enticing) and then stroll through the market to bring home some of their farm’s organic fruits and veggies for the week.
You can also peruse the other vendors’ offerings while enjoying the live music; pick up some fresh fish from The Local Catch, as well as various breads and cheeses (including from Mystic Cheese – used in our favorite Skinny Pines pizzas!).
And if you need some inspiration for creating a perfect late summer meal with your Farmers’ Market bounty, you are in luck; Rachel’s blog, “The Raw & The Cooked” is packed with unique vegan and vegetarian dishes like Kohlrabi “Scallops” and a Raw Vegan Kimchee & Green Salad with Ume Plum Vinaigrette.
Consider attending one of her many seasonal ingredient inspired cooking classes, held on Fridays from 11am-1pm. Be sure to sign up way ahead of time as her classes are small and fill up very quickly.
*quote from Upper Pond Farm Facebook Page
Want to read more about Six Main?
Click here to read what we wrote a few months back. Somehow I forgot about that BLOOD ORANGE cheesecake (vegan and pareve)! Thank you, Rachel Carr, for another scrumptious recipe and for these gorgeous food shots!
When summer ingredients are perfectly ripe and only hours from the field, the simpler the better. This 4 ingredient recipe epitomizes that pleasure.
Thank you, Chef Rachel Carr, for this delicious summer salad.
This recipe is pareve, vegan, non-dairy
- 12 fresh local strawberries
- ½ cucumber, peeled and sliced
- ¼ cup mint, chopped
- 3 cups baby arugula
- Zest 3 lemons
- ½ cup lemon juice
- ¼ cup agave
- ½ tablespoon mustard
- 1 cups extra virgin olive oil
- 1 tablespoon poppy seeds
- Blend lemon zest, lemon juice, agave, mustard, and olive oil in a blender until fully incorporated. Fold in the poppy seeds by hand.
- Toss salad ingredients with the dressing and serve.
Photo and recipe contributed by Marcia Selden Catering, CT.
Here’s a delicious, vegetarian and vegan, room temperature pasta dish that requires little cooking and is light, easy, and delicious. For a gluten- free version, check out this Shirataki pasta and seek out soy-free soy sauce at your local Whole Foods. Continue reading
I’ve started dreaming about summer pies bursting with bright roasted strawberries and sunny cherry tomatoes. Wait, maybe I should head into savory territory and re-think dinner on the patio with a taco pie layered with black beans, mushrooms and tempeh and topped by shredded Romaine and red bell peppers. Easy As Vegan Pie has me spinning in all different directions and that’s a great thing. Continue reading
What could be better than a bowl of creamy, rich ice cream to cool you down as the temperatures rise? With NadaMoo! products you can have your ice cream and avoid dairy too. For a whole lotta folks, THAT’S what’s better!
Not only is this non-dairy ice cream gluten-free, sugar-free, soy-free, and certified organic, it is also kosher. Continue reading
April showers bring May flowers and asparagus! While local farmers are gearing up for their spring harvest, we found one veg that is in peak season now…Green Asparagus.
Eaten raw, stir-fried, boiled, or steamed, as a side, in salads or soups, this versatile, tender veggie of the Lily Family has been highly prized for centuries. It is packed with anti-inflammatory and anti-oxidant nutrients, provides digestive support, and is delicious.
What’s not to love? Continue reading
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
contributed by Katy Morris; photos by Liz Rueven
After their highly successful launch of O.A.T.S. Granola, Westport “mom-preneurs” Dana Noorily and Julie Levitt have jointly opened an “enlightened” Westport eatery called The Granola Bar where you can pick up some of their famous granola, sip on some delicious coffee from Tobey’s Estate in Brooklyn, or nibble on simple, clean, whole foods.
Why do we like this place so much? Continue reading
Lots of laughter, wild costumes, and of course, the re-telling of the Purim victory tale, are all part of the Purim celebration. The hamantaschen, triangular cookies filled with jam, are always a key component.
And while I’ve seen these favorite cookies in bakeries at other times of the year, nothing signals Purim more delightfully than the tradition of baking these sweet treats in your own kitchen. Continue reading