Early Autumn Corn Salad with Jicama

Corn Salad- Rabbit's Garden (1)

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.

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Simple Summer Salad from Just Down the Road

photo courtesy of Six Main

photo courtesy of Six Main

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…

photo courtesy of Six Main

photo courtesy of Six Main

 

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.

photo courtesy of Six Main

photo courtesy of Six Main

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!).

photo courtesy of Six Main

photo courtesy of Six Main

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.

OR….

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!

Strawberry Mint and Cucumber Salad with Lemon Poppy Seed Vinaigrette

4 servings

Strawberry Mint and Cucumber Salad with Lemon Poppy Seed Vinaigrette

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

Ingredients

    Salad:
  • 12 fresh local strawberries
  • ½ cucumber, peeled and sliced
  • ¼ cup mint, chopped
  • 3 cups baby arugula
  • Dressing
  • Zest 3 lemons
  • ½ cup lemon juice
  • ¼ cup agave
  • ½ tablespoon mustard
  • 1 cups extra virgin olive oil
  • 1 tablespoon poppy seeds

Instructions

  1. Blend lemon zest, lemon juice, agave, mustard, and olive oil in a blender until fully incorporated. Fold in the poppy seeds by hand.
  2. Toss salad ingredients with the dressing and serve.
http://kosherlikeme.com/on-the-road/simple-summer-salad-from-just-down-the-road

Quinoa Salad with Spring Vegetables

Quinoa Asparagus Salad

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

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

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

Celebrating with Figs in Winter Salad

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Earth Day in January?  Well, in Israel, the promise of spring is waking up the senses as warmer air pushes buds forth, even in January. For those of us caught in the frozen tundra of the Northeast, we can try to connect with the beauty of Spring’s promise of regeneration by celebrating the holiday of Tu b’Shvat on January 15. Continue reading

Worldly Culinary Fusion and All that Jazz

 

photo courtesy of eleven 14 Kitchen

photo courtesy of eleven 14 Kitchen

contributed by Katy Morris

With its elegantly cozy ambiance, welcoming staff, and a distinctive menu chock full of locally sourced, seasonal options with a global twist crafted by renowned Chef Francois Kwaku-Dongo, the eleven14 Kitchen hits all the marks for a great dining experience.

Kosher Like Me was invited to try out the restaurant, located in Greenwich, CT, at  JHouse Hotel. We were delighted to learn that Chef Francois had created our very own vegetarian line up, taking us on a colorful veggie-loaded journey of American dishes inspired by cuisine from across the globe. Continue reading

A Fresh Spin on Summer Salads

multi colored beets

As the season heats up and farmers’ markets everywhere suddenly have heaping piles of crisp, rainbow hued salad ingredients to offer, I needed a little jump start to get me thinking about new combinations and uses for all those spicy greens and plump beans. So when I ran across an article about Haven’s Kitchen in the NY TIMES a few weeks back, I promptly registered for a class there,  called  ”All Sorts of Salad”. Continue reading