August 29th, 2013
This week, my guest on the Progressive Radio Network is Richard McCarthy, the new Executive Director for Slow Food USA.
Richard comes to Slow Food USA after successfully starting up, and running, the non-profit organization, Market Umbrella, which was a mentor organization for farmers markets, community building and sustainable economic development. I believe his previous experience will help inform his work in the Slow Food Movement, and help to make Slow Food USA, and the local chapters, more accessible to everyone.
Saffron Vegetable Paella
5 cups boiling water with 1 gluten-free vegetable bouillon cube and 2-teaspoons saffron threads dissolved
2 cups brussel sprouts, halved and roasted
1 broccoli head, cut into florets, roasted
1 cauliflower, cut into florets, roasted
3 carrots, cut into matchsticks
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 lg leak, trimmed, white portion, chopped
2 tablespoons garlic, minced
1 1/2 cups assorted bell peppers, large dice
3 cups organic White Basmati rice
2-tablespoon tomato paste
1-teaspoon sweet paprika
2 cups cherry tomatoes, cut in half
2 cups green beans, trimmed and cut in 1-inch lengths
2 portobello mushrooms, cut into strips
1 can cannellini beans, drained and rinsed,
1 cup fresh or frozen peas
½ cup white wine
3 teaspoons Salt and freshly ground pepper
1 ½ cup sugar snap peas
2 Tbs. chopped parsley
1. Dissolve 1 bouillon cube and 2 teaspoon of saffron threads in 5 cups boiling water. Set aside.
2. Meanwhile, toss the cauliflower, brussel sprouts and broccoli with olive oil, salt, and 1 tablespoon chopped garlic. Roast in 400 degree oven for 10 minutes. Remove and let cool.
3. Heat the oil over medium heat in a large, heavy, cast-iron or paella pan. Add the onions. Cook, stirring, until the onions are translucent, add the leeks and carrots and cook about five minutes. Add the garlic, peppers and 1 teaspoon of salt. Cook, stirring, until the peppers begin to soften, about three minutes.
4. Add the mushrooms and green beans and continue cooking for 5 more minutes.
5. Add the tomato paste, sweet paprika and rice. Cook, stirring, for one minute until the grains begin to crackle.
6. Add the white wine and cherry tomatoes and cook, stirring, until the tomatoes cook down slightly, about five minutes.
7. Stir in the saffron with its soaking water and vegetable stock. Add the remaining 2 teaspoons of salt and freshly ground pepper to taste.
8. Add the Cannellini Beans. Bring to a boil. Stir once, reduce the heat to medium-low, cover and simmer without stirring until the liquid has evaporated, about 20 minutes. Add the peas and sugar snap peas, roasted cauliflower, brussel sprouts and roasted broccoli. Cover and cook for another 5 minutes. Remove from heat. Scrape the rice that is stuck to the bottom of pan, which adds crispy rice into the dish. Serve out of pan, or transfer to large serving platter and garnish with fresh chopped parsley.
August 22nd, 2013
This week, my guest is Martha Page, the Executive Director of Hartford Food System, Inc. The Hartford Food System is a nonprofit organization devoted to food security programs, including urban agriculture, policy, and advocacy since 1978. The work that the Hartford Food System is doing in, and around, the Hartford area is so needed and has made a difference in so many people’s lives.
Summer Coconut Curry with Chick Peas
¼ cup coconut oil
2 tablespoon scraped, finely chopped fresh ginger root
2 tablespoon finely chopped garlic
1 onion, chopped or sliced
2 teaspoons salt
3 carrots, cut in bite size pieces
2 baby eggplants, ends removed, cut length wise, each half cut into thirds, and then into small chunks
2 cups green beans
1 can chick peas, drained
2 large or 4 small cooked potatoes, cut into chunks
2 cups collard greens, stems removed, cut into small pieces
1 can fire roasted tomatoes
1 Tbs red curry paste
1 can coconut milk
2 tablespoons chopped fresh cilantro
In a large wok, heat the oil over high heat until a drop of water flickered into it, splutters instantly. Stir in the ginger and garlic, and then add the onions, carrots, and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft and golden brown. Add the eggplant and green beans, and cook for another 5 minutes. Add the broccoli, and collard greens, and cook for another 5 minutes. Add the fire roasted tomatoes, potatoes and chick peas, and let cook down for another 5 minutes.
Make a mixture with the curry paste and the coconut milk. Add to the vegetables. Cover and reduce heat to low. Simmer for 10 more minutes. Adjust seasonings to taste, by adding more salt, garlic or ginger, or red curry paste. Sprinkle with the 2 tablespoons
of fresh cilantro.
Serve with Saffron Rice, or Saffron Quinoa!
August 15th, 2013
My guest this week is Iman Marghoob, a friend and colleague from the Long Island Good Food Movement. Iman is the Community Garden Coordinator in the Dept of Family Medicine at StonyBrook University, which is responsible for running their roof top garden, and helping to assist low income communities in starting Community Gardens. Iman is also a fellow member of the Suffolk County Food Policy Council, and is helping to set up a website that would streamline the process for establishing Community Gardens.
Pre-heat oven to 375 degrees.
6 summer squash, cut in half and hollowed out
2 shallots, minced
2 ribs of celery, finely diced
2 long Japanese eggplants, medium dice
1- 8 ounce package of shiitakes, sliced
2 Tbs. ginger, grated
2 Tbs garlic, minced
1 carrot, chopped
1 zucchini, medium diced
1 red pepper, diced
Salt and pepper
3 Tbs Tamari
1 tbs Mirin
2 cups cabbage
3 peaches, not peeled, and diced
2 cups cooked Brown Rice
With a spoon, remove the seeds of the summer squash, so that you are hollowing out the center. Lay them out in a casserole pan with just enough water to cover bottom.
In saucepan or wok, sauté shallots and carrots in olive oil for 5 minutes, until fragrant. Add celery, ginger and garlic and sauté for another few minutes. Add the shitake mushrooms and continue cooking for another few minutes. Add the eggplant, red pepper, zucchini and peaches, and continue cooking until soft. Add the cabbage, the tamari, and the aji marin, and let it cook down until the cabbage is soft. Add the brown rice and mix it in. Add more tamari or salt, if desired.
Stuff the zucchinis with vegetable rice mixture. Bake covered for 30 minutes, until the zucchini is soft when poked with a fork. Remove from oven and serve on a platter, garnished with oranges.
August 8th, 2013
Max Goldberg- Founder LivingMaxwell
Called an “organic sensation” by The New York Times and named as “one of the nation’s leading organic food experts” by Shape Magazine, Max Goldberg is the founder of Living Maxwell, one of the most widely read organic food blogs in the country, and Pressed Organic Juice Directory, the world's first pressed organic juice directory with over 800 listings in five countries. He has been featured in The New York Times, CNN, Forbes, Shape Magazine, Self Magazine, The Huffington Post, Veria Living, and numerous other publications.
An organic food activist, partner of the Just Label It! campaign, and speaker at industry trade shows, Max runs the Organic Food Industry Group on LinkedIn, where his weekly curated email is read by thousands of organic food CEOs, founders, and executives from all over the world.
Max received his BA from Brown University and his MBA from the Columbia University Graduate School of Business, and he is the author of the upcoming memoir CLEAR: Life After a Decade of Antidepressants and Other Escape Mechanisms.
He can be found on Facebook, Twitter, LinkedIn, Google+, YouTube, and Pinterest. To read his full bio, click HERE.
Grilled Striped Bass with Mediterranean Tapenade
4 - Wild Striped Bass steaks or fillets
drizzle of olive oil
lemon zest from 1 lemon
Salt and freshly ground pepper
2 t. dill, chopped
2 Tbs. olive oil
1 onion, chopped
1 cup tomatoes, diced
3 Tbs. white wine
½ cup Kalamata olives, coarsely chopped
2 Tbs. capers
2 Tbs. parsley, chopped
2 Tbs. dill, chopped
½ of a preserved lemon
In heavy skillet, sauté onions in olive oil until translucent. Add tomatoes, garlic and white wine, and let it cook down for 5 more minutes. Add olives, capers, and preserved lemon. Let simmer for 3 minutes . Turn off heat and add parsley and dill. Set aside. Brush fish with oil on both sides. Season with salt, pepper, lemon zest, and dill. Heat grill to very hot and spray grates with oil. Place fish seasoned side down on grill. Cook for 5 minutes on medium high heat. Turn over, and cook for 5 more minutes on other side. Transfer fish to a warm platter, and top with tapenade. Serve immediately. Enjoy!
August 1st, 2013
This week, my guest on the Progressive Radio Network is Kashia Cave, the Founder and President of My City Kitchen, a not-for-profit organization that teaches children, ages 6 to 17, about food. Kashia shares her passion for cooking, while teaching the children about healthy eating, building self esteem, and basic life skills. Kashia has been the recipient of many awards, and I am thrilled to have the opportunity to talk with her about My City Kitchen, and the work she is doing in the New Haven area. Please join me on Thursday morning at 10am, EST, for what promises to be a very insightful show.
Vegan Stuffed Peppers with Summer Vegetables
Pre-heat oven to 375 degrees.
10 bell peppers, assorted colors, tops cut off and seeds removed
1 large onion, chopped
2 carrots, chopped fine
1 broccoli, cut into small florets
2 summer squash, diced
1 zucchini, diced
1- 8oz box baby portobello mushrooms, diced
1 Tbs. garlic, minced
1 pint cherry tomatoes, halved
1 can cannellini Beans, drained
1 can aduki beans, drained
¼ cup basil, chopped
1 Tbs. fresh oregano, chopped
1 t. fresh thyme, chopped
2 Tbs. apple cider vinegar
2 Tbs. white Balsamic vinegar
2 Tbs. Pomegranate molasses
¼ cup white wine
½ cup parsley, chopped
½ cup pine nuts
2 t. Salt and ½ t. Pepper
1. In large pan, sauté onions and carrots in olive oil until soft and caramelized. Add broccoli and continue cooking until soft.
2. Add the diced mushrooms, garlic, squash and zucchini. Sauté until soft, about 5 minutes.
3. Add the beans, cherry tomatoes, basil, oregano, thyme, apple cider vinegar, balsamic vinegar and pomegranate molasses to sauté pan, and continue cooking for 5 more minutes.
4. Add the white wine and simmer for 5 minutes.
5. Add the cooked rice, pine nuts, and parsley and mix together.
6. Stuff the peppers with the filling, and stand them up, side by side in a casserole pan, using a pan that fits them all, so they won’t fall over. Pour 2 cups water around the peppers in bottom of pan.
7. Cover and bake for 1 hour.
8. Serve and enjoy!