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. 

Spinach and Cheese Frittata

Ingredients
2 onion, chopped
4 potatoes, rinsed, chopped
¼ c dill, chopped
butter or oil
2 lbs frozen chopped spinach, thawed
1 ½ lb feta cheese
1 lb gruyere, grated
4 eggs
2 ¼ c milk
1 tsp salt
½ tsp pepper
¼ tsp nutmeg
Directions
Preheat oven to 400°F.
1. In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper.
2. Sauté onions in olive oil in wok or sauté pan, until translucent. Add in potatoes and spinach, stir to combine and cover pot for 5 minutes so potatoes are fork tender. Turn off flame, add dill and stir.
3. In cast iron pan, melt butter or olive oil over medium heat. Pour in mixed eggs. Add kale, herbs and feta cheese. Place pan in oven. Cook for ten minutes until eggs are solid.
4. Cut in half and serve immediately.

 
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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.

 

Miso Squash Soup with Ramen Noodles
14 cups water
2 Tbs wakame (dried seaweed) soaked in 1 cup of boiling water.
7 cloves garlic
1- 4” piece of ginger
1 organic onions, chopped
1-1/2 cups diced butternut squash
2 burdock root, peeled and grated
2 organic carrot, washed and chopped
2 organic celery, washed and chopped
2 cups chopped kale
1 cup green beans, cut into ¾” length
½ package organic tofu (firm or soft) cut into small cubes
1/3 cup white miso
1/3 cup red miso
1- block of ramen noodles for every 2 people, cooked according to directions
1. Fill a large pot with 14 cups of water.
2. Add the onions, carrots and burdock root and bring to a boil.
3. Add the ginger and garlic and simmer for 15 minutes.
4. Meanwhile, chop the other vegetables and soak the wakame.
5. Cook the ramen noodles according to directions in a separate pot, then drain and run under cold water to stop the cooking. Set aside.
6. Add the remaining vegetables and tofu to large soup pot.
7. Cook for another 10 minutes.
8. Drain wakame and add to soup.
9. In a separate bowl, dissolve the miso with 2 cups of soup broth. Make sure all of the miso is dissolved before adding it back to the larger soup pot. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!
10. Place ramen noodles in the bottom of each individual bowl. Laddle hot soup on top.
11. For a little spice, serve with Shichimi Togarashi (red pepper mix, found in Japanese food stores or International aisle of supermarket)

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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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