Seasonal Snippet: Tomatoes Galore

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Contributed by Katy Morris

There’s nothing like perfectly vine ripened local tomatoes eaten with nothing but a dash of salt and a drizzle of your favorite olive oil.

Did you know that there are over 10,000 varieties that range in color from pink and white to black and purple? Continue reading

Fresh Tomato Soup with Yogurt & Chili Pepper

tomato soup

Still looking for more ways to get your fill of this season’s glorious tomato crop? Have you made soup yet? This super easy recipe allows the big juicy slicers to shine.

And I can’t think of anything better than a soup that tastes like Summer. Continue reading

The Prime Grill Cookbook Give-Away: Falafel Crusted Salmon

image courtesy of Prime Grill and Pelican Publishing Company

image courtesy of Prime Grill and Pelican Publishing Company

I’ve always been pleased to see so many non-meat alternatives for vegetarians dining at Prime Grill in NYC.

Chef David Kolotkin is as creative with apps and salads as he is with beef entrees. And with a fish section including rich entrees, like Teriyaki Glazed Chilean Sea Bass with Cauliflower Curry Puree and  Red Snapper en Papillote, there’s really something for everyone at Prime.

My favorite fish dish nods subtly to Middle Eastern ingredients in this recipe for Falafel Crusted Salmon. Continue reading

Gelato After Labor Day: Guilt Free & No Compromises

4-flavors angle

Contributed by Katy Morris

Labor Day weekend may be upon us but we have zero intention of packing away our white jeans or slowing down on our ice cream consumption.

We recently got hooked on Forte gelato- a nutritious, innovative and kosher frozen treat that will have your taste buds singing. And,  it’s uber cool that the founder is from my hometown in CT. How much do we love Forte gelato? Here are some of the ways. Continue reading

The Granola Bar Keeps Ideas and Eats Fresh

Simply Baked Salmon Salad

Simply Baked Salmon Salad

Contributed by Katy Morris

One (and we really mean just one) of the many reasons we flock to the The Granola Bar is that there really is something for all Westporters there.

Early morning, frothy cappuccino after dropping the kids off at school? Check. Fresh, simple, locally sourced seasonal ingredients? Check. Breakfast at lunchtime? Refreshing, healthy smoothie pick-me-up? Creative sandwiches (like one of our faves, the House Bubby) and plenty of other kosher-friendly, vegetarian, and even gluten-free choices? Check, check, check.

So maybe we are just telling you stuff you already knew…

In that case, you’re in luck, because there are some more things cooking in their kitchen that you might not have heard about yet! Continue reading

Peak of Summer with Stuffed Zucchini Blossoms

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Fiori di zucca or zucchini blossoms are a delicacy in Tuscany but with the farmers’ markets heaped with towers of zucchini here in the U.S. it’s easier than you may think to bring this very Italian dish to your own table.

If your favorite market vendor doesn’t sell these sunny, edible flowers, ask her to gather them for you. They are the flower at the end of the plant from which zucchini grows. Better yet, pluck them from your own vegetable garden or that of your best friend. Continue reading

Summer Baking with Advice from the Pros

Peaches

contributed by Katy Morris

Don’t let the thought of adding more heat to your kitchen deter you from baking this summer!  The bounty of local fruit in farmers’ markets is truly irresistible, making summertime the perfect time to express your creative genius.  Continue reading

Healthy Eats are Evolving at Food Evolution

Fiesta Nachos with eda-guacamole

Elizabeth Berney gladly guided me through the menu at her newly opened vegan cafe when I visited for lunch a couple of weeks back. I confess to heading out to Food Evolution when they had only been open for three weeks.

But with a scarcity of vegetarian cafes in these parts I just couldn’t resist. Considering my conversations and tastings with Berney and her chef, Rachel, CT is in for a solid and delightful outpost for tasty and thoughtfully prepared eats.

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Here’s THAT Easy Gazpacho Recipe

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I picked up about a dozen tomatoes from one of my favorite farms here in CT as I was heading home from an early morning walk at the beach today.  I am happy to go out of my way  to see what’s being offered at Stahursky Farm.

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Single words burnished into weathered plaques inform passersby about what has been picked from the field that morning.

Continue reading