My guest this week is Margaret Brown, NRDC’s (Natural Resource Defense Council) first Food Law fellow. She has been working to build a better food system in the New York region—specifically using legal tools and policy reforms to help sustainable farmers, encourage the development of key regional infrastructure, and leverage the power of large institutional purchasers for regional and sustainable food. Margaret also has a personal connection to farming—growing up on her family’s dairy farm in Maryland and working on an organic farm in Maine.
February 27th, 2014
February 20th, 2014
This week, my guest is one of the founders of a great non profit organization called hOurworld. hOurworld provides software and training to teach communities how to start a service exchange in their area. The premise is neighbor helping neighbor, where all service is considered equal and no money exchanges hands. I would love to see a program like this getting started in New York or on Long Island.
Moroccan Vegetable Tagine
Serves 8-10 people
6 tbsp olive oil
2 large onion, roughly chopped
6 cloves garlic, minced
2 inch fresh ginger, minced (or 1 tsp ground)
2 tbsp ground cinnamon
2 tsp cumin
2 Tbs. harissa paste (1/2 c. olive oil, ½ t. cayenne, 1 TB cumin, 2 TB tomato paste, ¼ c. lime. ½ t salt)
3 cans diced tomatoes
2 lemon, juice and zest
½ cup fresh cilantro, chopped
1 pumpkin, peeled and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
6 carrots, cut into 2-inch pieces
3 parsnips, cut into 2-inch pieces
1 broccoli, cut into florets
1 pk mushrooms, quartered
1 bunch kale, chopped
½ celeriac, cut into bite size cubes
4 baby blue potatoes, cubed
1 zucchini, cut into 2-inch pieces
1 yellow squash, cut into 2-inch pieces
20 dried apricots, diced
1 cup chickpeas/garbanzo beans, pre boiled
½ cup currants
½ cup pine nuts
If you have a large enough clay pot or Tagine, that is great! If not, you can cook it in a wok or frying pan in rounds, and transfer it to a large roasting pan, covered with tin foil, and roast it in the oven. Heat olive oil in a large sauté pan and add the onion. Cook for a few minutes until it softens. Then add the carrots, parsnips, celeriac, sweet potatoes, garlic, ginger and other spices. Cook until the root vegetables start to soften. Add 1 Tbs of the harissa, 1 can tomatoes, lemon juice and fresh cilantro. Bring the mixture to a boil and transfer to a roasting pan. Add more oil to the sauté pan, and add the pumpkin and potatoes. When they start to get soft, add the remaining vegetables, harissa sauce, tomatoes, chick peas, currants and apricots. Again, bring the mixture to a boil, and then add to the other vegetables in the roasting pan. Mix all of the vegetables together. Add the pine nuts. Tent the roasting pan with aluminum foil, and bake in the oven for 1 hour, stirring carefully once or twice, and then re-tenting it. Serve with quinoa pilaf or couscous, and fresh mint.
February 13th, 2014
This week, I have invited back, Dr. Richard Oppenlander, author of the award winning book,Comfortably Unaware, to talk about his new book, Food Choice and Sustainability: Why buying local, Eating Less Meat, and Baby Steps, Won’t Work. In his new book, Dr. Oppenlander outlines the devastation that animal and dairy production is having on our planet, and shows us how a plant based diet can change that, and help save our planet, and our health at the same time. Please join me for what promises to be a thought provoking discussion and conversation.
Grilled Portobello Mushrooms with Creamed Spinach and Roasted Asparagus
Marinade for mushrooms
½ cup olive oil 1 Tbs Tamari
¼ cup Balsamic Vinegar 1 t. minced garlic
8-10 large Portobello Mushrooms
1 lbs spinach
1 large onion, chopped
2 Tbs olive oil
1 t. minced garlic
1 bunch asparagus
½ teaspoon salt
¼ t. nutmeg
½ cup coconut milk
½ red pepper, sliced into strips
½ yellow pepper, sliced into strips
1. Whisk together the oil, vinegar, tamari and garlic. Place mushrooms in 2 large zip lock bags, and divide the marinade between the two. Let marinate for 1 hour.
2. Meanwhile, sauté the onions in heavy sauté pan until translucent. Add the garlic and spinach and continue cooking until soft.
3. Puree the spinach with the coconut milk, salt and nutmeg.
4. Toss the asparagus with olive oil and salt and roast in 350* for 5 minutes.
5. Remove the mushrooms from marinade. Grill for 5 minutes on each side
6. Grill the strips of peppers.
7. Assemble the mushrooms. Fill each mushroom with creamed spinach, top with asparagus and then peppers.
February 6th, 2014
This week, on The Progressive Radio Network , I am happy to welcome on as my guest, Will Allen, the Founder and CEO of Growing Power, a non-profit urban farm and teaching center in the heart of Milwaukee. Mr. Allen is a food advocate, believing that access to healthy food is a right for all people, regardless of one’s economic circumstance. Will Allen was our keynote speaker at the 2011 Long Island Small Farm Summit, and he has inspired thousands of people to grow food, to compost, and to eat well. Mr. Allen was the first to introduce the concept of aquaponics to me, and he has over 100 hoop houses raising fish and fertilizing plants in a closed circuit system. It is all inspiring!
Vegan Saag Paneer
To serve 6 to 8
1 ½ blocks organic extra firm tofu, cut into 1-inch cubes
½ t. salt
3 Tbs. olive oil
1 t. turmeric
½ t. cayenne
2 Tbs. coconut oil
1 lb spinach
2 onions, finely diced
2 inch piece fresh ginger root, minced
2 t. garlic, minced
1 bunch broccoli rabe, finely chopped in food processor
2 t. coriander
2 t. cumin
1 t. garam masala
1 Tbs. chili’s, pureed
¾ cup coconut milk
juice of ½ a lemon
- Combine olive oil, turmeric, salt and cumin together in large bowl to make a marinade.
- Place cubes of tofu into marinade and let sit for at least half an hour.
- Meanwhile, heat coconut oil in a wok and sauté the onions, chilies, ginger, and garlic.
- While that’s sautéing, pulse the spinach and broccoli rabe in a food processor until finely chopped.
- Add the rest of the spices to the wok. Let simmer to 10 to 15 minutes. If the onion, garlic mixture sticks to the pan, you can add a little water to the mixture.
- In a separate heavy skillet, sauté marinated tofu until golden brown on all sides. Drain and set aside.
- Add the spinach and broccoli rabe to the wok. Add ½ cup of water to help steam the greens. Once the greens are soft, add the tofu and coconut milk to the spinach mixture.
- Allow the mixture to cook down for 1o minutes. Squeeze in half a lemon right before serving.
- Serve with saffron rice.