Winter salads can taste a little lackluster, we know. But colder months provide an opportunity to create pairings with dried fruits and nuts that sing differently but still shine in composed salads bursting with warm flavors and colors. Continue reading
By Katy Morris
Jicama (pronounced “hee-ka-mah”) has made its way up north to uplift our winter dishes with its welcoming crispness – a perfect textural contrast to all the root veggies we’ve been roasting lately.
And with Chanukah calories having settled into certain, ahem, body parts, it’s the perfect time to switch gears and think about raw, low-cal, seasonal salads. Continue reading
Are you still swooning over summer’s abundance of fresh bounty at your farmers’ market?
One of our favorites just made its seasonal debut, and luckily, this versatile fruit will keep us busy in the kitchen right into autumn. When it comes to August aubergines, we’re all in. Continue reading
I’ve decided to avoid breaking the calorie bank as we prepare for Shavuot this weekend. Maybe if I say it out loud and share it with y’all I will stick to my plan.
Since I suspect that some of you may be like-minded eaters as we try to drop those dreaded winter pounds, I’ve reconsidered our tradition of eating dairy kugels and blintzes by re-directing my focus.
Contributed by Katy Morris
We know it can be frustrating once the temperatures drop and your local farmers’ markets may seem, well, a little lack luster. But there are some interesting vegetables that thrive in the cold weather, resulting in a surprisingly bountiful winter harvest for locavores who know how to bring out the best of these ingredients. Continue reading
It’s that time of year when effortless cooking reigns supreme.
Between back to school meetings and trying to adjust to the busier rhythms of Autumn, simple is what we need now. Just be sure to jump on this easy Corn Salad before those pyramids of golden ears disappear from your local market.
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.
It’s an all recipe week here at Kosher Like Me, with Passover in full swing and the local farms starting to sprout.
Asparagus and radishes are among the earliest spring veggies and welcome harbingers of the abundance to come. Watch for our Seasonal Snippets ALL about asparagus next week. 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
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