photo courtesy of Marcia Selden Catering
Contributed by Marcia Selden Catering
This colorful citrus salad will brighten even the dreariest mid- winter day. When the forecast calls for snow, this melange of veggies will be a welcome and vibrant addition to your table. Keep it simple and vegan (pareve) as tangy and fragrant blood oranges Continue reading
Contributed by Katy Morris
As we take refuge from the harsh February winds here in Connecticut, it’s difficult to envision what a blooming array of fresh greens in New England looks, smells, and most importantly, tastes like. But we have good news –thanks to Gilbertie’s Certified Organic Petite Edibles Herbs & Greens in Easton, CT.
Here are all the deets on this organic greenhouse grower and on what you should know about microgreens, petites and other superfoods growing indoors right now.
Contributed by Katy Morris; Photos- Liz Rueven
Collard greens are a staple in southern cuisine, but vegetarians and kosher keepers have generally steered clear of them since they have traditionally been paired with ingredients we don’t eat. Luckily, these nutritious greens have made their way nationwide and into lots of creative vegan and vegetarian dishes (see our vegan and gluten-free Curry Collard Wrap, below). Bursting with flavor and impressively versatile, we love collard greens! Continue reading
I heard the temptation before I inhaled it as I rounded the corner of 85th Street on Lexington Ave. in NYC. Two young Moms clasped each other’s well cloaked arms on a freezing January day and gasped, “Do you smell the butter? We’ve got to get one!”
Indeed the alluring aromas of warm, sweet pastries and strong coffee waft onto the Upper East Side sidewalk outside of Petite Shell, a three week old rugelach, croissant and coffee bar, beckoning anyone who falls hard for flaky pastries filled with irresistible sweet and savory flavors. Continue reading
Sharing Morocco: Exotic Flavors from My Kitchen to Yours by Ruth Barnes; Greenleaf Book Group Press, 2014
Interested in learning the basics of Moroccan cooking? We’re giving away one copy of Sharing Morocco: Exotic Flavors from My Kitchen to Yours by Ruth Barnes! Continue reading
Sharing Morocco: Exotic Flavors from My Kitchen to Yours, by Ruth Barnes, takes home cooks on an enthusiastic tour of the basics of her native culinary traditions and tools.
Barnes’ volume aims to simplify and make accessible techniques and basic components of traditional Moroccan dishes. And she succeeds. Continue reading
photo: Jennifer Abadi
Do you love to eat foods imbued with symbolism? With the Tu B’Shvat holiday approaching on the eve of February 3 we have an opportunity to pause and connect nature’s wondrous cycles with deeper meaning while enjoying tasty fruits and grains.
The holiday of Tu B’Shvat (15th day of the Hebrew month of Shvat) is often called the birthday of the trees. Continue reading
Delicious and creamy, this vegetarian and gluten-free Mushroom Polenta Lasagna from Marcia Selden Catering can be made in under an hour! Continue reading
photo: Gotham Greens
Contributed by Katy Morris
Did you know that there are farmers growing herbs, greens and veggies even in the coldest winter months? Thanks to some expert input from NYC’s Gotham Greens, who “see green fields where others see rooftops”, we’ve got the inside dirt on dirt-less growing so we can help you find a wide variety of fresh and local greens straight through the winter months.
photo: Liz Rueven
This week we’re making winter salads a whole lot brighter by using locally grown hydroponic greens. Be sure to check in tomorrow to see why hydroponics are a healthy, local, sustainable solution for growing greens, vegetables and herbs in poor soil or inhospitable climates (Ya- We’re talking about YOU, winter!)
I bought a hydroponically grown Mesclun mix at my local farmers’ market in Westport, CT and was psyched to have crisp greens to play with in January. Continue reading