May 12, 2011

Today at the Farmers’ Market

Most people don’t think that eggs have a season, but, indeed, they do! And Spring is the start of it as the hours of sunlight in a day grow longer, which triggers egg production on small farms where chickens roam free (unlike conventional factory production that uses artificial light to trick chickens into laying eggs year-round). By the way, we are not suggesting you need to spend $8 per dozen, as advertised in our photo…

The organic eggs you’ll find at the farmer’s market come in many colors (white, brown, green, speckled), depending on the breed, but the color makes no difference nutritionally.  Farm eggs are insanely fresh, often laid the day before they are sold. Supermarket eggs have a “sell by” date on the carton; once you get them home, it is considered safe to use eggs four or five weeks after this date. To really enjoy their amazing and pure flavor try them soft-boiled on toast (like the recipe below) or serve them over broiled sliced tomatoes or spring asparagus.

P.S. In 2010 the USDA released a study stating that since 2002, the amount of cholesterol in eggs has decreased by 14 percent and the amount of vitamin D increased 64 percent.

Eggs on Toast
Prep time: 5 minutes
Total time: 10 minutes
Yield: serves 2

Ingredients:
4 large eggs
2 slices French bread
2 tablespoons olive oil
kosher salt and freshly ground black pepper
fresh chives (optional), snipped with kitchen shears

Directions:
Place the oven rack in the second position from the top. Heat the broiler. Place the bread slices on a sheet pan and drizzle each with 1 tablespoon of the oil. Broil until the bread is toasted, 1 to 2 minutes per side. Transfer to plates

Fill a small saucepan with water (about 2 inches from the top) and bring to a boil. Using a large spoon, carefully lower the eggs, one at a time, into the pan. Reduce the heat and gently simmer. After 5 ½ minutes, drain the water from the pan. Carefully peel the eggs (if they are too hot to handle, pass them under cold running water as you peel). Serve atop the toasts and sprinkle with salt, pepper and the chives.

Posted by do it Delicious
Category: Seasonal Cooking
Comments (8)

May 11, 2011

Leafy Green Salad Combos

Do you love salad but dislike the labor involved in making them?  Or are you always making the same salad and need some new ideas? We’re here to snap you out of the salad rut and help you not short change this noble side dish with some easy and, hopefully, inspiring combinations. You can boost the protein of any one of the combos below with the addition of chicken, meat, tuna, lentils or chickpeas, or whole grains like bulgur wheat or barley, turning them into hearty dinner salads.

Arugula, sweet corn, cherry tomatoes and chives with Lime-Cumin Vinaigrette

Romaine, apples, blue cheese and toasted walnuts with Balsamic Vinaigrette

Baby spinach with hard-boiled eggs, cucumber and croutons with Anchovy-Rosemary Vinaigrette

Mixed greens with toasted almonds, dried cherries and carrots with Mustard-Tarragon Vinaigrette

Arugula, radishes, olives, Feta and mint with Lemon-Honey-Shallot Vinaigrette

Butter lettuce with avocado, orange and red onion with Red Wine Vinaigrette

Posted by Jessica Seinfeld
Category: Seasonal Cooking
Comments (6)

May 10, 2011

Salad Vinaigrettes

With Spring here and Summer just weeks away, I am dying to make salads from my garden, using fresh, crisp lettuces and veggies. I like to complement fresh produce with homemade vinaigrettes made in my kitchen instead of using bottled dressings. Yes, store-bought dressings are usually the default choice because they are fast and easy.  But, by trying some of our recipes below, you will find that you actually can whip up a flavorful and fresh vinaigrette in less time it would take to go to the grocery store (and for half the price, too!). Give these a whirl, and let us know what you think.

We like our vinaigrettes on the zesty side, but it’s up to you: adjust according to your tastes, adding more oil if it’s too sharp or more vinegar or citrus juice if you like your vinaigrettes a little more acidic. And, of course, always season to your liking with salt and pepper. All of these vinaigrettes will keep for up to two weeks in tightly sealed jars and even longer if they don’t contain fresh ingredients like shallots, fresh herbs or jalapeños.

Lemon-Honey-Shallot Vinaigrette
Yield: about ½ cup

Ingredients:
¼ cup fresh lemon juice (from about 2 lemons)
¼ cup extra virgin olive oil
2 teaspoons honey
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper (6 turns on pepper mill)
1 small shallot, chopped

Directions:
Put all of the ingredients in a small jar with a tight fitting lid and shake or combine in a small bowl and then whisk.

Red Wine Vinaigrette
Yield: about ½ cup

Ingredients:
3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
½ teaspoon dried oregano
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper (6 turns on pepper mill)

Directions:
Put all of the ingredients in a small jar with a tight fitting lid and shake or combine in a small bowl and then whisk.

Mustard-Tarragon Vinaigrette
Yield: about ½ cup

Ingredients:
4 teaspoons Dijon mustard
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
1 tablespoon chopped fresh tarragon
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper (6 turns on pepper mill)

Directions:
Put all of the ingredients in a small jar with a tight fitting lid and shake or combine in a small bowl and then whisk.

Balsamic Vinaigrette
Yield: about ½ cup

Ingredients:
3 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper (6 turns on pepper mill)

Directions:
Put all of the ingredients in a small jar with a tight fitting lid and shake or combine in a small bowl and then whisk.

Lime-Cumin Vinaigrette
Yield: about ½ cup

Ingredients:
¼ cup fresh lime juice (from 2 to 3 limes)
¼ cup extra virgin olive oil
1 teaspoon honey
½ jalapeño, seeded and thinly sliced
¼ teaspoon ground cumin
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper (6 turns on pepper mill)

Directions:
Put all of the ingredients in a small jar with a tight fitting lid and shake or combine in a small bowl and then whisk.

Anchovy-Rosemary Vinaigrette
Yield: about ½ cup

Ingredients:
2 anchovies (packed in oil), finely chopped
3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper (6 turns on pepper mill)

Directions:
Put all of the ingredients in a small jar with a tight fitting lid and shake or combine in a small bowl and then whisk.

 

 

Posted by Jessica Seinfeld
Category: Seasonal Cooking
Comments (5)

May 5, 2011

Basil Pesto

Intimidated by making your own pesto? Fear not! With the use of a food processor, making pesto couldn’t be easier: just add the ingredients, press the button…and pesto! You have one of the most versatile sauces around. Spoon it over roasted asparagus or grilled fish, use it as a sandwich spread or for dipping radishes and carrots, toss it into a potato salad or, of course, cooked pasta. The possibilities are endless!

Prep time: 10 minutes
Total time: 10 minutes
Makes ¾ cup

Ingredients:
2 cups loosely packed basil leaves
¼ cup pine nuts
¼ cup grated Parmesan
2 small cloves garlic
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
½ cup olive oil

Directions:
In the bowl of a food processor, combine the basil, pine nuts, Parmesan, garlic, salt and pepper (6 turns on pepper mill) and pulse several times until finely chopped. Scrape down the sides with a silicone spatula. Add ¼ cup of the oil and pulse a few times until combined. With the processor running, drizzle the remaining ¼ cup oil through the feed tube and process until the pesto is smooth and the oil is incorporated. Add more oil if you like a thinner consistency.

Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.

Tools needed:
Food processor, measuring cups, measuring spoons, paring knife, silicone spatula

Posted by do it Delicious
Category: Seasonal Cooking
Comments (9)

April 29, 2011

Farmers’ Market Finder

Spring is finally here on the East Coast which makes it one of the most exciting times to visit the farmers’ market. I don’t know how you feel after a long winter, but I am DESPERATE for fresh GREEN vegetables! I am seeing tons of gorgeous asparagus. We are lucky here in my beloved concrete city of New York, as we have easy access to wonderful markets that are just a subway ride away. If you are looking for a market nearest you, check out this great site that will locate one for you: Local Harvest. Farmers’ markets are a fun weekend activity - solo or with kids in tow. Have fun!

Posted by Jessica Seinfeld
Category: Seasonal Cooking
Comments (3)