iEat Green - David George Gordon - 10.19.17

October 19th, 2017

David George Gordon is the award-wining author of The Eat-a- Bug
Cookbook and 18 other titles about orcas and gray whales, cockroaches,
tarantulas, land snails and the Sasquatch. The New York Times called his
Field Guide to the Slug “gripping.”
He’s been featured in The Wall Street Journal and USA Today, Time
magazine and National Geographic Kids and has appeared on Conan
O’Brien, The Late Late Show with James Corden and The View.
As The Bug Chef, he’s shared his cuisine with visitors to the Smithsonian
Institution, San Francisco Botanical Garden, The Explorers club, Yale
University and Ripley’s Believe It or Not! museums in San Francisco,
Hollywood and Times Square.
Chef Gordon and his illustrator/wife Karen Luke Fildes live in Seattle.

 

Linguine with Pepper Cress Pesto, Broccoli

and Cherry Tomatoes

For 4-6 people
1 packages of linguine (organic, or GF, rice, etc)
1 batch of pepper cress pesto (see attached recipe)
2 cups broccoli florets
¼ cup olive oil
¼ cup white wine
4 cloves garlic, chopped
1 cup assorted cherry tomatoes, cut in half
Salt and pepper
10 sun-dried tomatoes- cut into strips
2 Tbs. fresh chopped parsley
Sauté the broccoli in olive oil for 5 minutes. Add the garlic, and sauté for 2
more minutes. Add the white wine. Add the cherry tomatoes and sauté a few
minutes, add the sundried tomatoes, along with some of the oil its packed in.
Meanwhile, Cook linguine in salted water, al dente, timing it so you can add
it to the broccoli pan. Finish cooking the pasta in the pan with the broccoli
and tomatoes. Drizzle in a little more olive oil and add a little of the pasta
water to finish the cooking. Add 1 cup of pesto mixture and toss together.
Then garnish with parsley.

 

Pepper Cress Pesto

2 cups Pepper Cress leaves
4 cloves garlic
½ cup walnuts
¼ cup Olive Oil
¼ teaspoon salt

In food processor, pulse the pepper cress until finely chopped. Add
garlic cloves, walnuts, and salt. Pulse some more, occasionally
scraping down sides to incorporate all of the mixture. When fully
pureed, add the olive oil slowly while processor is on. Adjust salt
and garlic to your taste.

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iEat Green - Guest: Hartman Deetz - 10.12.17

October 12th, 2017

Hartman Deetz is a member of the Wampanoag of Mashpee. He has recently returned to his homeland after spending 7 years in Huchin Ohlone territory, or Oakland/Richmond California. During his time in California, Hartman was an active part of Idle No More SF bay, the most active INM chapter in the US. Idle No More is an environmentalist and Native American group focused on issues in environmental and social justice. As a member of INM SF bay, Deetz organized with native community and allies against the Glen Cove development, Kinder Morgan, the Keystone XL pipeline and the Chevron Refinery. Deetz was a part of the creation of the Refinery Cooridoor Healing Walks in 2014, that highlighted the connected struggles of 5 refineries and the communities they impact along a 40 mile stretch of the San Francisco bay. Deetz traveled to the People’s Climate March in New York City 2014, and to Standing Rock North Dakota on 3 occasions spending more than a month combined in Oceti Sakowin camp. Deetz has also spent his life as an educator teaching 4 years in the Wampanoag language program, and as a teacher at Oakland’s Deecolonize Accadamy, an independent school focused on providing “quality, relevant and realistic education to black and brown youth.” In addition he has presented at various colleges and panels in 8 different states, and recently contributed to the book “Land Justice-Re- imagining Land Food and the Commons in the United States”

 

Butternut Squash Coconut Curry

To serve 6 to 8
1 Tbs. coconut oil
2 medium size butternut squash, peeled, seeded, and cut into 1” wedges
1 teaspoon, finely chopped fresh ginger root
1 teaspoon finely chopped garlic
1 onion, sliced into crescent moons
1 cup finely chopped potatoes
2 cayenne peppers
1 long Jamaican green pepper
1 teaspoons salt
2 teaspoon ginger powder
½ t. coriander
2 t. cardamom
2 t. cumin
½ t. turmeric
½ t. Garam Masala
1 Tbs. fresh coriander (cilantro) plus more for garnish
1 can coconut milk
¼ t. cayenne pepper (optional for spiciness)
1. In a heavy stainless steel pot, sauté the onions in coconut oil with the fresh garlic and ginger for a few minutes.
2. Add the butternut squash, peppers, potatoes and all of the spices, except the Garam Masala, and cook for 3 more minutes.
3. Then add the water, bring to a boil, and reduce the heat to a simmer. Stir well and cover. Let the pot simmer for about 10 minutes, stirring occasionally, not letting the bottomn stick.
4. Add the coconut milk, Garam Masala and fresh coriander, and cook for 5 more minutes.
5. Taste and adjust spices to your liking.
6. Garnish with more fresh coriander
7. Serve with Basmati Rice or Rice Noodles

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iEat Green - Guest: Nancy Romer - 10.05.17

October 5th, 2017

Nancy Romer is a life-long activist.  After serving in the Peace Corps in Colomiba, she came back to the US ready to join the movement to end the war in Viet Nam.  Since then she has continued working for peace and social justice, working in the feminist, anti-racist, public higher education, union, food justice and climate justice movements.  She was a professor of psychology for 42 years at Brooklyn College until she retired two years ago, started the Brooklyn College Community Partership that serves over 1500 youth each semester from under-served Brooklyn high schools and middles schools, using the arts as a way of advancing healthy development.  She was a founder of the Brooklyn Food Coalition and has worked closely with Brandworkers, a worker organization that organizes workers in the food processing industry in NYC.  She was on the Steering Committee of the Peoples Climate March, and is now on the Steering Committee for Sandy5, a grassroots organization demanding that our elected officials protect us from the dangers of climate change. She has been a member of the Park Slope Food Coop for 40 years.

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iEat Green - Guest: Steven Cecchini - 09.28.17

September 28th, 2017

Steven Cecchini, a farmer and activist working with Long Island Activists, to help promote the NY Health Act. LI Activists is a chapter of the NY Progressive Action Network, which is a coalition of over 25 grassroots progressive groups, working together to ensure that all people can live in a safe, just and fair environment. Steven’s focus is on healthcare, and he is a big promoter of the single payer system and the NY Health Act, which would provide health insurance for all New Yorkers. Steven works full time as an organic farmer at Restoration Farm, and helped start a farm for disables adults in Brentwood, Long Island. 

 
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iEat Green - Guest: Dan Marek - 09.21.17

September 21st, 2017

Dan Marek - School Programs Manager for Whole Kids Foundation, a Whole Foods Market Foundation. Dan runs Whole Kids Foundation’s Healthy Teachers Program which is designed to provide teachers and school staff with nutrition inspiration and healthy cooking techniques to transform their own wellbeing, serve as healthy role models for their students, and be change agents in their own communities.  The Healthy Teachers Program has trained nearly 15.000 teachers and food service workers with a fun, interactive class that breaks down simple nutrition into digestible information that everyone can use. Prior to his role with Whole Kids Foundation, Dan worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Cordon Bleu. He is also a regular volunteer cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.  Dan is a board member of Slow Food Austin and earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University.

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iEat Green - Guest:Jodie Lindsay Popma-09.14.17

September 14th, 2017

Jodie Lindsay Popma believes in the power of food. After completing the Nutrition Consultant Training Program at Bauman College, she launched Smart Food Made Simple, a consultancy focused on teaching parents that food is an extremely powerful tool. Her mantra is straightforward: simple changes and smart choices help our children’s bodies and brains function optimally. When children are encouraged to eat whole foods at an early age it promotes lifelong positive food behaviors.  A good foundation begins at home, and parents have the power to create healthy habits that will yield a lifetime of benefits. Jodie works directly with families, school districts and community organizations to design affordable healthy meal plans that children will love. As a recipient of Project Produce: a Fruit and Veggie Grant for Schools from the Chef Ann Foundation, Jodie has been able to introduce a new fresh fruit or veggie to over 900 students each month during the 2015-2016 and 2016-2017 school years. She also teaches cooking and nutrition courses at the Family Garden, a non-profit parenting center in Longmont, CO, as well as the Boulder County Farmers’ Market and preschool and middle school students at Flagstaff Academy. Jodie is a certified Share Our Strength, Cooking Matters® Instructor, an organization that educates parents and food service professionals on preparing foods for families on a budget. Originally from Downingtown, PA, Jodie moved to Colorado in 1995 and has lived there ever since, with her husband and two boys ages 9 and 11

 

Squash Vegetable Casserole
Preheat oven to 375*. You will need a 9” x 13” casserole pan.
olive oil
1 butternut Squash, de-seeded and sliced
1 eggplant
2 potatoes
2 Tbs. chopped parsley
2-3 red onions, chopped
2 cups cherry tomatoes, cut in half
1 can fire roasted tomatoes
2 Tbs. minced garlic
½ t. salt
3 Tbs. vegan pesto
¼ cup white wine

3 cups cashews, soaked for 3 hours
1 Tbs minced garlic
2 Tbs vegan pesto
2 Tbs. nutritional yeast
½ t. salt
2 small red onion, (1 cup diced)
2 stalks celery, (1/2 cup diced)
4 cups blanched Kale & Swiss Chard, chopped and water
squeezed out
2 small peppers- (3/4 cup diced)
1 cup walnuts, chopped and toasted
¼ t. salt
2 Tbs. minced garlic
¼ cup white wine
1. Sauté onion in olive oil with 2 Tbs. minced garlic. When onions are translucent, add the cherry tomatoes and
fire roasted tomatoes. Cook for 3 minutes, then add the salt, and ¼ cup of white wine. Cook for 3 more
minutes until the wine has evaporated. Add 3 Tbs. pesto and salt and cook for 1 minute.
2. Remove tomato mixture into a bowl and set aside.
3. Toast the walnuts for 5 minutes, until fragrant. Chop
4. Remove stems from kale. Chop the Kale and Swiss Chard and blanch for 5 minutes. Remove into ice bath
and let cool. Drain and squeeze out the water
5. In same pan, sauté the remaining onion, celery, peppers, and garlic. When soft, add the ¼ cup wine and
deglaze the pan. Add the blanched greens and walnuts.
6. Drain the cashews. In a food processor or Vita Mix, combine the cashews with 2 cups of water, nutritional
yeast, pesto, garlic and salt. Blend until velvety smooth.
7. Grease the bottom and sides of the casserole pan.
8. Line the bottom of casserole pan with the slices of potato
9. Add ½ of the tomato mixture to the casserole pan in an even layer.
10. Add ½ of the kale mixture in an even layer.

11. Add 1/3 of the cashew cream and spread out in even layer.
12. Add an even layer of the eggplant slices over the cashew cream.
13. Add the remaining kale mixture to the casserole pan in an even layer.
14. Add another 1/3 of the cashew cream.
15. Add the squash slices in an even layer over the cashew cream.
16. Cover the squash slices with the remaining tomato mixture and spread in an even layer on top of the
casserole.
17. Pour the remaining cashew cream on top and spread out.
18. Cover with tin foil and bake at 375* for 50 minutes. Remove tin foil and bake for 20 more minutes, until
golden brown.
19. Garnish with parsley

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iEat Green - Guest:Steven Satterfield - 09.07.17

September 7th, 2017

Steven Satterfield is the executive chef and co-owner of Miller Union, an award-winning, seasonally-driven restaurant located in Atlanta’s Westside neighborhood. Since opening in 2009, the restaurant has received various honors on many national lists including Eater, Bon Appetit, Food & Wine and Esquire. In 2015, Satterfield released his first cookbook, Root to Leaf, to broad critical acclaim. In 2017, after four previous nominations, Satterfield was named Best Chef: Southeast by the James Beard Foundation. Satterfield’s dedication to seasonal cooking and his unwavering support for local farmers is the driving philosophy behind his restaurant and everything he does.

 

Squash Vegetable Lasagna
Preheat oven to 375*. You will need a 9” x 13” casserole pan.
olive oil
1 butternut Squash, de-seeded and
sliced
1 eggplant
2 potatoes
½ t. salt
3 Tbs. pesto
2 red onion, chopped
1 shallot
2 cups cherry tomatoes, cut in half
2 Tbs. minced garlic
¼ cup white wine
¼ cup grated parmesan cheese
3 cups grated Gruyere cheese
1 red onion, diced
2 stalks celery, diced
2 cups packed, finely chopped Kale &
Swiss Chard
2 cups Swiss Chard stalks, diced
2 small peppers
1 cup walnuts, chopped
¼ cup garlic scapes, (if you don’t
have these, add 1 Tbs. more garlic)
1 Tbs. minced garlic
2 Tbs. white wine
½ lb fresh mozzarella, sliced

1. Sauté onion and shallot in olive oil with 2 Tbs. minced garlic. When
onions are translucent, add the cherry tomatoes. Cook for 3 minutes,

then add the salt, and ¼ cup of white wine. Cook for 3 more minutes
until the wine has evaporated. Add 3 Tbs. pesto and parmesan cheese
and cook for 1 minute.
2. Remove tomato mixture into a bowl and set aside.
3. Toast the walnuts for 5 minutes, until fragrant. Chop
4. In same pan, sauté the remaining onion, celery, Swiss Chard stalks,
peppers, garlic scapes and garlic. Add the 2 Tbs. wine. Add the
chopped greens and cook down. Remove from heat and add walnuts.
5. Grease the bottom and sides of the casserole pan.
6. Line the bottom of casserole pan with the slices of potato
7. Add ½ of the tomato mixture to the casserole pan in an even layer.
8. Add ½ of the kale mixture in an even layer.
9. Add the 1-1/2 cups of grated Gruyere cheese, and spread out in even
layer.
10. Add an even layer of the eggplant slices over the cheese.
11. Add the remaining tomato mixture to the casserole pan in an even
layer.
12. Add the squash slices in an even layer over the tomatoes.
13. Cover the squash slices with the remaining kale mixture and spread in
an even layer on top of the casserole.
14. Sprinkle the parsley over the kale and cover the top with a layer of
the remaining gruyere cheese
15. Cover with tin foil and bake at 375* for 40 minutes. Remove from
oven, and cover with slices of fresh mozzarella. Cover again and bake
for 20 more minutes, until cheese is melted.

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iEat Green - Guest: Laura Shapiro - 08.31.17

August 31st, 2017

Laura has written on every food topic from champagne to Jell-O for The New York Times, The New Yorker, The Atlantic, Slate, Gourmet, and many other publications. She is the author of three classic books of culinary history. Her awards include a James Beard Journalism Award and one from the National Women’s Political Caucus. She has been a fellow at the Dorothy and Lewis B. Cullman Center for Scholars and Writers at the New York Public Library, where she also co-curated the widely acclaimed exhibition Lunch Hour NYC.

She was a columnist at The Real Paper (Boston) before beginning a 16-year run at Newsweek, where she covered food, women’s issues and the arts and won several journalism awards. Her essays, reviews and features have also appeared in The New Yorker, The New York Times, Conde Nast Traveler, Gourmet, Gastronomica, Slate and many other publications. Her first book was Perfection Salad: Women and Cooking at the Turn of the Century (1986), which the University of California Press has reissued with a new Afterword. She is also the author of Something from the Oven: Reinventing Dinner in 1950s America (Viking, 2004), and Julia Child (Penguin Lives, 2007), which won the award for Literary Food Writing from the International Association of Culinary Professionals in 2008. Her work is represented in the Library of America’s American Food Writing, The Virago Book of Food, and Best Food Writing 2002.  She is a frequent speaker and panelist on culinary history, and contributed a regular column on a wide range of food topics to gourmet.com, the Gourmet magazine website. During 2009-10 she was a fellow at the Cullman Center for Scholars and Writers at the New York Public Library. In June 2012, the New York Public Library opened an exhibition called Lunch Hour NYC, co-curated by Shapiro and Rebecca Federman of the NYPL. Read Edward Rothstein’s review in the New York Times here. For more information about the exhibition, click here.More recently, Shapiro was featured in Michael Pollan’s Netflix documentary series Cooked (2016).

 

 

Peach Cobbler (GF & Vegan)
Makes 3- 10” Pies
Preheat oven to 375*
Filling-
24 cups of peaches, peeled and sliced
2 cups honey
2 Tbs. lemon juice
1 ½ t. cinnamon
4 Tbs organic corn starch
Crumb Topping
3 cups gluten-free oats
½ cup gluten-free flour
1-½ cup oil (half coconut and half safflower or organic canola)
3 cups chopped walnuts (can substitute pecans if preferred)
1-¾ cup brown sugar
1 t cinnamon
½ t salt
For Filling:
Combine all ingredients in large bowl. Pour fruit into 3 well greased 10” pie pans
To Finish:
Combine crumb topping ingredients into large bowl. Pour over fruit, and spread out evenly. Bake at
375* for 40 minutes or until juices bubble thru top. If the crumbs are starting to burn, cover with tin
foil and continue cooking until soft.

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iEat Green - Guest: Steve Brescia - 08.24.17

August 24th, 2017

Steve Brescia is the co-founder and Executive Director of Groundswell International.  Groundswell works with partners to spread farmer-led agroecology, strengthen sustainable local food economies, and promote enabling policy contexts from the ground up. Founded in 2009, Groundswell currently works with partners in Haiti, Honduras, Guatemala, Ecuador, Burkina Faso, Ghana, Mail, Senegal, Nepal and in the US. Mr. Brescia has over 25 years of experience in international development, social change and grassroots advocacy. From 1996-2009 he worked for World Neighbors, supporting people-centered rural development programs, initially in Central America, Mexico and Haiti and later on a global level. Prior positions included support for the restoration of the democratically elected government of Haiti after the 1991 coup d’etat; and as a consultant for the Inter American Foundation (IAF) supporting programs in the Peru, Ecuador and Bolivia. He holds an MA in International Development from American University (1991).

Glazed Korean Tofu with Squash Medley
1 lb Tofu, cut into thirds horizontally, then pressed between 2 dish towels to remove water, then cubed
olive oil
1 Japanese eggplant, cut lengthwise and then sliced into ¼” thick pieces
1 Onion, cut into slivers
1 green pepper, quartered, then sliced
½ pattypan squash, de-seeded and sliced 1/4” thick, then bite size pieces
1 summer squash, cut lengthwise and then sliced into ¼” thick pieces
2 Tbs. minced garlic
2 Tbs. minced ginger
1 yellow tomato, cut into wedges, then halved
1 red tomato, cut into wedges, then halved
2 + 2 Tbs. mirin
2 + 3 Tbs. Tamari
1 + 1 t. hot sesame oil
1 + 1 t. sesame oil
1 t., plus 1 Tbs. Sriracha
¼ t. salt
2 Tbs. scallions
1. Set up wok with steamer basket, and steam eggplant for 7 minutes. Remove basket and set aside.
2. Meanwhile, in cast iron frying pan, sauté tofu in a little olive oil, until golden brown on one side.
Turn over, and add 1 Tbs. garlic and 1 Tbs. ginger. Continue sautéing until golden brown on other
side. Add 2 Tbs. Tamari, 2 Tbs. mirin, 1 t. hot sesame oil, 1 t. sesame oil and 1 t. Sriracha. Set
aside.
3. Wipe out wok and dry. Add a little olive oil and heat over high heat. Add onions and sauté for 5
minutes. Add remaining garlic and ginger.
4. Add squash to onions and cook for 10 minutes, stirring constantly.
5. Add peppers, steamed eggplant, and tomatoes. Add 2 Tbs. mirin and 3 Tbs. Tamari, stir, lower
heat, and cover. Let simmer for 5-7 minutes, until squash is soft.
6. Add Sriracha Sauce and salt.
7. Taste and adjust spices
8. Place squash medley on platter, and top with glazed tofu.
9. Garnish with scallions and serve!

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iEat Green - Guest: Pascale Naessens - 08.17.17

August 18th, 2017

This week, my guest on the Progressive Radio Network is Pascale Naessens, Belgium Chef, Artist, and Author of Pure Pascale, Pure and SimpleThis is Pascale’s 6th book, all of which have reached the top of the Belgium charts. Her message is simple. She recommends a lifestyle that embraces only natural, unprocessed foods. Her approach has only one rule—no carbohydrates with protein. So, you can eat anything you want, but not together. She works with a basic series of food combinations: meat or fish + vegetables; carbohydrates + vegetables; or dairy + vegetables.  She does away with the need to count calories or restrict portion sizes., but promises you will lose weight. It’s said that Naessens has “taught her nation to eat healthily.” 

Baked Pesto Squash Casserole

Preheat oven to 375*. You will need a 9” x 13” casserole pan.
olive oil
1 patty pan Squash, de-seeded and
sliced
2 summer squash, sliced
½ t. salt
2 Tbs. pesto
1 onion, chopped
2 cups cherry tomatoes, cut in half
2 Tbs. minced garlic
3 Tbs. white wine
2 cups grated Gruyere cheese
4 cups finely chopped kale
1 Tbs. minced garlic
2 Tbs. white wine
3 Tbs. of pesto
3 Heirloom tomatoes, sliced
½ lb fresh mozzarella, sliced

1. Grease the bottom and sides of the casserole pan.
2. Cover the bottom of casserole pan with slices of the patty pan squash.
3. Sauté onion in olive oil with 2 Tbs. minced garlic. When onions are
translucent, add the cherry tomatoes. Cook for 3 minutes, then add the
salt, and 3 Tbs. of white wine. Cook for 3 more minutes until the wine
has evaporated. Add 2 Tbs. pesto and cook for 1 minute.
4. Add the tomato mixture to the casserole pan in an even layer.
5. Add the 2 cups of grated Gruyere cheese, and spread out in even
layer.
6. Add a layer of the summer squash slices over the cheese.

7. In a wok, sauté the kale in olive oil with the remaining garlic. Cook
for 5 minutes, then add the white wine. Cook until all liquid has
evaporated.
8. Spread the kale in an even layer on top of the casserole.
9. Cover with a layer of the sliced heirloom tomatoes.
10. Spread the remaining pesto on top of the tomatoes, and cover with the
slices of fresh mozzarella cheese.
11. Cover with tin foil and bake at 375* for 40 minutes. Remove tin foil
and bake for 10 more minutes, until cheese is golden brown on edges.

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