Category: Uncategorized

Posted on

Farmshare Day 3: Avocado, Grapefruit, and Spinach Salad with Maple-Sherry Vinaigrette

100% Farmshare.  100% Delicious.  And a recipe that’s 100% foolproof.

Prep time: 10 minutes
Serves: 2, as an entree salad

For the Salad:
1 avocado, diced
1 grapefruit, sectioned, with pith removed, and juices from discarded sections reserved.  Good directions on how to do this can be found here.
1 handful baby spinach, rinsed and spun dry

For the Vinaigrette:
Juice from grapefruit sections
1-2T maple syrup
1-2 T EVOO
1 T sherry vinegar
Salt and pepper to taste

1. Arrange salad ingredients in a bowl.
2. Whisk together vinaigrette ingredients.  Pour over salad.  Depending on how much grapefruit juice you have, you might not need all of the dressing.
3. Top with some freshly ground black pepper and serve.

Posted on

Farmshare Day 2: Quick Lentils, Potatoes, and Spinach with Curried Tarka

Richly spiced, hearty lentils and a leafy promise of Spring make a dish that smells as good as it tastes.  A tarka is a delectable combination of fat and spices, added to the lentils just before serving.  Divine.  

I use olive oil in just about anything because it’s unequivocally a healthy fat, but you may wish to use vegetable oil or butter or ghee if you don’t like the olive oil flavor.

I had no cooked grains around and didn’t have time to wait to cook them, so I made this whole wheat/flaxseed flatbread with onion and cumin seeds to accompany our meal.  It had a nice onion kulcha effect. 

When I perfect the recipe, I’ll pass it on. In the meantime, try my Chickpea-Flax Skillet Flatbread.

I’m having so much fun with my Winter farmshare!  

Time: 30 minutes
Serves: 4 with rice or flatbread

1 onion, diced
2 T vegetable oil or olive oil or, if you’re feeling daring, ghee
2 potatoes, diced
1 c lentils, yellow or brown
2 1/2 cups vegetable stock or water
1 handful baby spinach
1/2 c milk, cream, coconut milk, soy milk, or soy creamer, or more to taste.  Yogurt might work here too.
salt

Tarka:
1 T curry powder
2 T butter, ghee, vegetable oil, olive oil, or “good fat” margarine like benecol or smart balance
zest of one lemon
1 pinch salt
freshly ground black pepper

1. In a medium saucepan over medium heat, sweat the onions and a pinch of salt for 3-5 minutes.  Meanwhile, chop and add the potatoes.
2. Add the lentils and stir.  Add the stock or water, bring to a boil, and reduce heat.  Simmer until lentils are just tender.  This can take as little as 10 minutes for yellow lentils and 20-30 minutes for brown lentils.  Add liquid if necessary.
3. Meanwhile, in a small skillet over medium heat, melt the butter/ghee/margarine or heat the oil until shimmering.  Stir in the lemon zest.  When fragrant, add the curry powder and a pinch of salt.  Stir, then turn off the heat.
4. Stir the tarka into the lentils.  Turn off the heat.  Add the spinach and stir in — it will wilt on contact.  Stir in about half of your milk of choice for richness.  Spoon into bowls, drizzle with additional “milk,” and serve.

Posted on

Food for Thought: Is it Possible to be a Locavore in a New England Winter?

Is it possible to be a locavore in a New England winter?  The Smart Green Gourmet is determined to find out.  After shopping at farmer’s markets throughout the Spring, Summer, and Fall, I searched for a way to continue buying local, seasonal, organic/sustainable produce in the winter months.  Last winter, the only thing I could find at Whole Foods, Shaw’s, and Wilson Farm in the winter were turnips.  My dedication to local foods crumbled when confronted week after week with their purply-white peels.

So I had initially shied away from joining a winter farmshare for fear that I would eat nothing but  turnips all winter long.  But this winter I stumbled upon Enterprise Farms, which takes an innovative approach to wintertime Community Supported Agriculture.  Enterprise has created a regional “food shed” to supplement local New England organic produce with partner organic/sustainable farms from the East Coast.  This way my food still travels a shorter distance and consumes fewer resources than if I had bought it at the grocery store, and I can still support small farmers, but I can eat citrus and parsley as well as turnips.   Jordan and Kelley at Enterprise were also very helpful and were willing to tolerate my crazy travel schedule and let us try out a small share from February 1 through May 1.  They had many pick-up locations, including one right near me, and they even deliver by bike in a pinch.  So we signed on for a small share, which easily fits in a canvas shopping bag.  It was great to meet all of my neighbors as everyone lined up to receive their boxes of delicious produce.  Many brought their kids along to learn about local food.  Perhaps they were taking a cue from Michele Obama, who introduces schoolchildren to her White House garden as part of her crusade against childhood obesity, using fresh veggies to teach kids about healthy food and the Earth from which it grows. 

This week, I received:

 
The produce did not disappoint.  Tonight, the fresh arugula brought a breath of Spring to my Winter table in a salad with crisp apples, walnuts, roasted fennel, fennel fronds, and a sweet sherry vinaigrette.  And after today’s news, I’m especially glad to know where my salad is coming from.  Maybe tomorrow I’ll tackle the turnips.
Posted on

Tamarind Meatballs

When I taste and smell these meatballs, I am whisked back across the Atlantic, where I am eating from gold plates on richly brocaded tables, served with unrivaled hospitality, and presented with endless plates of aromas and flavors that make each meal a sensual experience.

Aleppan cuisine is renowned throughout the Middle East for its rich flavors that result from the blending of Turkish, Armenian, Arab, and Jewish influences.  After experiencing it for the first time in restaurants in the Arab world, I devoured all I could and knew that when I came home, replicating it would become a consuming passion.  Fortunately, Poopa Dweck made my quest easier with her gorgeous cookbook and coffee-table book, Aromas of Aleppo, from which this recipe is heavily adapted. 

One hallmark of Aleppan cuisine is its use of the tamarind, a pod-vegetable which is treated as a fruit, and which is also common in Indian cuisine.  Tamarind is used as a digestive aid throughout the Middle East and South Asia, perhaps because 1 tablespoon of tamarind concentrate contains approximately 3 grams of dietary fiber.  Tamarind is also rich in anti-oxidants.  Many other health claims have been made about tamarind.  Look for tamarind concentrate in Middle Eastern or Indian groceries.  Tamarind is rich and naturally tart; add sugar or agave as you like to sweeten it.  

 
Another distinct feature is Aleppo pepper, a mild pepper which grows exclusively in the Levant and Turkey.   I find Aleppo pepper at the Armenian groceries in Watertown, MA such as Arax. 

I used beef to make these meatballs because that was what I had in the freezer, but bison or a half-beef, half-turkey combination would have worked nicely and would have been a healthier choice.  Turkey meatballs would also have worked with the addition of a minced onion to prevent the meat from drying out.

Total Time: 60 minutes
Work Time: 30 minutes
Serves: 4, with rice to soak up the exquisite sauce

Meatballs:
1 pound ground beef (or substitutions, per above)
3 eggs, or 1 egg and 3-4 egg whites, beaten
3 T fresh bread crumbs
1 t Aleppo pepper or 1/2 t crushed red pepper
1.5 T kosher salt or coarse sea salt
2 T pine nuts or walnuts, minced
2 handfuls parsley, minced
(tip: whir the last 3 ingredients in a food processor together to prepare)

Sauce:
1 6 ounce can tomato paste
1 T tamarind paste (also called tamarind concentrate)
Juice of 1 lemon
1 t kosher salt or coarse sea salt
1/2 t sugar or 1/4 t agave, possibly more to taste

1. Preheat oven to 350 degrees.
2. Combine all meatball ingredients.  Shape into walnut-sized balls and place on a lightly-oiled baking tray.  Bake for 30 minutes.
3. Meanwhile, in a medium-sized bowl, whisk together all sauce ingredients.
4. Transfer meatballs to a saucepan and cover with the sauce.  Simmer 15-30 minutes, until sauce thickens, flavors blend, and aromas entice you.

Tamarind

Images of tamarind pods used with permission under the Creative Commons license by Clemens PFEIFFER, 1190 Wien.  Image of Aleppo pepper used with permission pursuant to the Creative Commons license.  All other photos copyright 2010, Smart Green Gourmet.

Posted on

Cooking Class with Iraqi Refugees in Cairo!


Last weekend, I attended an Iraqi cooking class here in Cairo.  The event was a fundraiser for legal assistance for the refugee community in Egypt.  UNHCR, the UN Refugee Agency, has registered over 9,000 Iraqi refugees in Egypt, and countless other Iraqis are also here.  The Iraqi population in Egypt is highly educated, and many of these doctors, lawyers, and teachers can no longer work in their chosen professions.  Refugee legal aid helps provide refugees with legal protections in Egypt and helps Iraqis prepare their cases for resettlement elsewhere.  While Iraqis do not have permission to work or form self-help associations in Egypt, many Iraqis volunteer or through NGOs to help their community.  Their spirit is impressive.

It was lovely to spend a gorgeous January day taking a break from research and enjoying a the wonderful aromas of fresh herbs, the warmth of an outdoor barbeque, and endless cups of mint tea.  I’m looking forward to getting back to Boston to share the techniques and recipes that I learned.  Meanwhile, here are some photos to make you hungry!

After firing up the crackling grill (did I mention it’s January?), we carefully removed the meat from the skewers using fresh pita bread, which we then used to cover the meat and keep it warm.  The juice-soaked bread was delicious to eat with our fingers later on.

Shish Tawouk, or Grilled Spiced Meat, and Char-grilled Veggies.
Preparing the rice by sauteeing it in oil with onions, then adding the fresh fava beans.
Rice with Dill and Fresh Fava Beans.
Lamb and spices simmering in broth
Lamb stew served traditionally on a bed of fresh pita bread.
Plating the food

Salad with Tomatoes, Cucumbers, Bell Peppers, Scallions, and Mint

After the meat was removed from the grill, the tea kettle was filled with water and tea leaves and placed directly on the coals.   At the end of our meal, we poured this “tea kushari” over fresh spearmint leaves and savored the beautiful day.
All photos Copyright Smart Green Gourmet 2010.
Posted on

Arugula Salad with Chicken and Honey-Harissa Dressing

Exotically delicious. I always have some little pieces of chicken left over on the bones after I carve a roast, which are perfect for a salad the next day. Harissa is a North African chili-garlic hot sauce. You can buy it at Middle Eastern supermarkets, at Whole Foods, or make your own.

Try adding sectioned oranges to the salad, and/or maybe a shpritz of lemon or orange juice to the dressing. I give you permission to play with your food.

Salad:
8-10 ounces of arugula, rinsed, spun, and dried
Shredded chicken (leftover from a roasted chicken, or 1-2 shredded legs or breasts)
1 c walnut pieces, toasted
12 dried apricots, chopped

Dressing:
1 T harissa
1 T honey
4 T EVOO
Salt and pepper to taste

1) Toss arugula and chicken in a large salad bowl.
2) Whisk together dressing ingredients. Toss with chicken and arugula.
3) Toss in walnuts and apricots. Serve.

Posted on

Arugula Salad with Chicken and Honey-Harissa Dressing

Exotically delicious. I always have some little pieces of chicken left over on the bones after I carve a roast, which are perfect for a salad the next day. Harissa is a North African chili-garlic hot sauce. You can buy it at Middle Eastern supermarkets, at Whole Foods, or make your own.

Try adding sectioned oranges to the salad, and/or maybe a shpritz of lemon or orange juice to the dressing. I give you permission to play with your food.

Salad:
8-10 ounces of arugula, rinsed, spun, and dried
Shredded chicken (leftover from a roasted chicken, or 1-2 shredded legs or breasts)
1 c walnut pieces, toasted
12 dried apricots, chopped

Dressing:
1 T harissa
1 T honey
4 T EVOO
Salt and pepper to taste

1) Toss arugula and chicken in a large salad bowl.
2) Whisk together dressing ingredients. Toss with chicken and arugula.
3) Toss in walnuts and apricots. Serve.

Posted on

Pepperazzi


Baby you’ll be famous/chase you down until you eat this . . .

Sweet roasted red peppers and delicious cheese smolder atop a crispy cornmeal-flax crust. If you’re feeling more sinister than sweet, add some shreds of chili pepper to the mix.

Here I used sweet Jimmy Nardello peppers from my favorite farmer’s market stand, Ward’s Berry Farm of Sharon, MA. Jimmy Nardello peppers are thin and easy to work with, with easily digestable skins and seeds. My husband is lactose-int0lerant, so I used Soyakaas soy cheese (neither Ward’s nor Soyakaas have sponsored these statements). I find it melts better than the other lactose-free cheeses I’ve tried because it contains casein, or milk protein.

Total Time: 60 minutes
Work Time: 15 minutes
Serves: 2-4

8-10 Jimmy Nardello peppers, or red bell peppers
1/2 c cornmeal
1/2 c flaxseed meal
1/2-1 T salt
1 1/2 c water
3 T EVOO
1 c cheese or soy cheese

1) Preheat oven to 400 degrees.
2) Drizzle peppers with olive oil and roast 15-20 minutes until skins begin to blister. Remove from oven, cool, remove stems (and ribs, seeds, and skins if desired), and chop into bite-sized pieces.
3) Raise oven heat to 450 degrees.
4) Whisk together cornmeal, flaxseed meal, and salt. Slowly add water, whisking continuously to avoid lumps. Whisk in 1 T EVOO. Batter should be the consistency of heavy cream.
5) Heat 2 T EVOO in a 10″ ovenproof nonstick skillet. Add batter. When edges begin to crisp, transfer to oven. Cook until center is firm, ~30-40 minutes. Remove from oven.
6) Preheat broiler.
7) Top flatbread with 1/2 c cheese, peppers, and another 1/2 c cheese.
8) Broil 3 minutes and serve.

Posted on

Pepperazzi


Baby you’ll be famous/chase you down until you eat this . . .

Sweet roasted red peppers and delicious cheese smolder atop a crispy cornmeal-flax crust. If you’re feeling more sinister than sweet, add some shreds of chili pepper to the mix.

Here I used sweet Jimmy Nardello peppers from my favorite farmer’s market stand, Ward’s Berry Farm of Sharon, MA. Jimmy Nardello peppers are thin and easy to work with, with easily digestable skins and seeds. My husband is lactose-int0lerant, so I used Soyakaas soy cheese (neither Ward’s nor Soyakaas have sponsored these statements). I find it melts better than the other lactose-free cheeses I’ve tried because it contains casein, or milk protein.

Total Time: 60 minutes
Work Time: 15 minutes
Serves: 2-4

8-10 Jimmy Nardello peppers, or red bell peppers
1/2 c cornmeal
1/2 c flaxseed meal
1/2-1 T salt
1 1/2 c water
3 T EVOO
1 c cheese or soy cheese

1) Preheat oven to 400 degrees.
2) Drizzle peppers with olive oil and roast 15-20 minutes until skins begin to blister. Remove from oven, cool, remove stems (and ribs, seeds, and skins if desired), and chop into bite-sized pieces.
3) Raise oven heat to 450 degrees.
4) Whisk together cornmeal, flaxseed meal, and salt. Slowly add water, whisking continuously to avoid lumps. Whisk in 1 T EVOO. Batter should be the consistency of heavy cream.
5) Heat 2 T EVOO in a 10″ ovenproof nonstick skillet. Add batter. When edges begin to crisp, transfer to oven. Cook until center is firm, ~30-40 minutes. Remove from oven.
6) Preheat broiler.
7) Top flatbread with 1/2 c cheese, peppers, and another 1/2 c cheese.
8) Broil 3 minutes and serve.

Posted on

Rosemary-Saffron Root Vegetable Puree

Root vegetables are high in fiber, very filling, and generally low in calories. I like to buy a bunch of “storage vegetables” at the end-of-season farmer’s market and experiment with different kinds of root vegetable purees. I stumbled upon a great formula: anything + 1 parsnip = delicious. The root vegetable puree above features celery root (celeriac, which sounds significantly more disease-like than “celery root”) and parsnip. Below I provide more of a set of guidelines than a recipe.

Root vegetables vary significantly in size, so season to taste. I served this as a base for some spicy chicken, so I intentionally kept it mild. You could easily kick it up with some white pepper, red pepper flakes, or even cayenne.

1 Parsnip, peeled and cut into 1″ chunks
2 celery roots, peeled and cut into 1″ chunks
vegetable stock or water to nearly cover the veggies
1 t saffron, toasted (optional)
2 t rosemary
1 t dry mustard
2 T butter or heart-healthy margarine
salt and pepper to taste

1. Place the root vegetables in a large saucepan or dutch oven. Add vegetable stock or water to nearly cover the veggies. Use less water if you like a thicker puree. Bring to a boil, then simmer until veggies are just tender.
2. Add the toasted saffron, rosemary, dry mustard, margarine, and salt and pepper to taste. Puree with an immersion blender or in a blender or food processor. Taste to adjust seasonings. Serve.