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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iEat Green - Guest Michael Vitti - 07.27.17

August 10th, 2017

Vegetarian Mountain Biker, Hiker, Surfer, Yoga Practitioner, Husband, Father and Grandfather. Studied Sustainable trails design in the Smokey Mountains, British Columbia and the Rocky Mountains. He is the President of Concerned Long Island Mountain Bicyclist (CLIMB) and Long Island Greenways and Trails (LIGHT) - non profit advocacy organizations that help create recreational trails away from traffic and the concrete jungle. CLIMB has built and currently maintains over 175 miles of mountain bike trails across Long Island without a mountain in sight! He is also a delegate of NY State Trails Council that helps create statewide policies on recreational trails -Affiliate of Trips For Kids a non profit organization that helps gets kids from the inner city out on mountain bikes where they learn how to get over obstacles on the trail and hopefully they can these skills later on to overcome obstacles in life. He built the first legal mountain bike trails in NYC. He is the winner of 2009 Federal Award from the Coalition of Recreational Trails in the Environmental and Wildlife Compatibility of trails category for the Highbridge Park mountain bike trails project in NYC.

Thai Cucumber Salad

4 cucumbers
1 teaspoon salt
½ cup sugar
½ cup rice vinegar
1 lime
2 jalapeño peppers
¼ cup chopped cilantro
½ red onion, thinly sliced
½ cup peanuts
2 Limes

Toss the cucumbers with 1 teaspoon salt and let drain for 30 minutes. In a small saucepan, dissolve the sugar in the vinegar. Make a dressing with the sugar, vinegar, lime juice, and cilantro. Toss well and refrigerate for 2 hours. Garnish with the chopped peanuts.

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iEat Green - Guest Grace Gershuny-07.27.17

July 27th, 2017

Grace Gershuny is widely known as an author, educator and organic consultant. In the 1990's she served on the staff of USDA’s National Organic Program, where she helped write the regulations. She learned much of what she knows through her longtime involvement with the grassroots organic movement, where she organized conferences and educational events and developed an early organic certification program for the Northeast Organic Farming Association (NOFA). A reformed market gardener, Grace still grows her own veggies and chicken in Barnet, Vermont. She currently teaches in the Green Mountain College online Masters in Sustainable Food Systems program and serves on the Board of the Institute for Social Ecology. She has a Masters in Extension Education from the University of Vermont, with a self- designed concentration in Ecological Agriculture. Doing business as GAIA Services, Grace works as an independent organic inspector as well as consulting for private and non-profit clients on all aspects of organic certification, developing related standards and certification systems, and training
programs.

 

 

 

 

Raspberry Cheesecake with Chocolate Drizzle
Crust ingredients:
1 cups macadamia nuts
1 cup raw almonds
1 cup dates
1 pinch sea salt

Filling:
2 cups cashews, soaked in water for 3 hours
1- 10 oz. package of frozen raspberries
½ cup lemon juice
3/4 cup maple syrup
½ cup coconut oil
1 tablespoon vanilla

Raspberry topping:
½ pint raspberries- washed and dried
½ package of semi sweet choc chips

Directions
1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and
process until the mixture sticks together.
2. Press the crust mixture into the bottom of a 10”tart pan with removable bottom., and press up
along the sides. Use another finger to press down on the top of the side, to create an even flat edge.
3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and
continue blending until completely smooth.
4. Pour the filling mixture into the pie crust and put into freezer for 1 hour .
5. In double boiler, melt ½ bag of the chocolate chips with 1 Tbs. coconut oil. When completely melted,
put into a squeeze bottle for decorating.
5. Garnish the top of the cheesecake with the raspberries. Drizzle the melted chocolate on top.
6. Return to freezer, until ready to serve.
7 Remove from freezer 10 minutes before serving.

IMG_2745

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iEat Green - Guest Grace Gershuny- Gaia Services - 07.27.17

July 27th, 2017

Grace Gershuny is widely known as an author, educator and organic consultant. In the 1990's she served on the staff of USDA’s National Organic Program, where she helped write the regulations. She learned much of what she knows through her longtime involvement with the grassroots organic movement, where she organized conferences and educational events and developed an early organic certification program for the Northeast Organic Farming Association (NOFA). A reformed market gardener, Grace still grows her own veggies and chicken in Barnet, Vermont. She currently teaches in the Green Mountain College online Masters in Sustainable Food Systems program and serves on the Board of the Institute for Social Ecology. She has a Masters in Extension Education from the University of Vermont, with a self- designed concentration in Ecological Agriculture. Doing business as GAIA Services, Grace works as an independent organic inspector as well as consulting for private and non-profit clients on all aspects of organic certification, developing related standards and certification systems, and training
programs.

Raspberry Cheesecake with Chocolate Drizzle
Crust ingredients:
1 cups macadamia nuts
1 cup raw almonds
1 cup dates
1 pinch sea salt

Filling:
2 cups cashews, soaked in water for 3 hours
1- 10 oz. package of frozen raspberries
½ cup lemon juice
3/4 cup maple syrup
½ cup coconut oil
1 tablespoon vanilla

Raspberry topping:
½ pint raspberries- washed and dried
½ package of semi sweet choc chips

Directions
1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and
process until the mixture sticks together.
2. Press the crust mixture into the bottom of a 10”tart pan with removable bottom., and press up
along the sides. Use another finger to press down on the top of the side, to create an even flat edge.
3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and
continue blending until completely smooth.
4. Pour the filling mixture into the pie crust and put into freezer for 1 hour .
5. In double boiler, melt ½ bag of the chocolate chips with 1 Tbs. coconut oil. When completely melted,
put into a squeeze bottle for decorating.
5. Garnish the top of the cheesecake with the raspberries. Drizzle the melted chocolate on top.
6. Return to freezer, until ready to serve.
7 Remove from freezer 10 minutes before serving.

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iEat Green - Guest Rene Rodriguez Carazas - 07.20.17

July 20th, 2017

Chef Rene Rodriguez is the owner and chef of Tawa Restaurant located in the heart of the Sacred Valley in Peru. It is a small, family operated, intimate restaurant, specializing in local, Peruvian cuisine, using organic ingredients with many vegetarian and gluten free options. Chef Rene has cooked in some of the finest restaurants in Lima, before deciding to open his own restaurant in Yucay. Chef Rene is also a sommelier and pairs your food with some of the finest wines from Chile, Argentina, Peru and Spain.

Vegetable Curry Quinotto

To serve 4 to 6
 1 cup red and white quinoa ( ½ cup each)
 1 onion, chopped
 6 cloves garlic, minced
 1” piece ginger, grated
 2 carrots, diced
 1 organic yellow pepper, diced
 2 cups small broccoli florets
 2 cups bok choy, chopped
 2 cans organic Coconut milk
 2 teaspoons Curry powder
 2 teaspoon Red Curry paste
 Salt and pepper
 1 Tbs. Coconut oil
 Cilantro for garnish
Preparation:
Rinse quinoa and cook according to directions.
In a wok over medium heat, add the coconut oil. When hot, add the chopped
onions, and cook until translucent. Add the carrots, garlic and ginger and
cook for a few more minutes. Add the peppers and broccoli and continue
cooking until soft. Add the bok choy and cook another 3 minutes. In a small
bowl, mix the curry paste with the coconut milk, and then add to the wok.
Add the curry powder, and salt and pepper. Add the cooked quinoa and
continue cooking for another 10 minutes, stirring often, allowing the quinoa
to absorb the coconut milk and curry flavor. Garnish with cilantro.

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iEat Green - Guest Josh Morgenthau - 07.13.17

July 17th, 2017

Josh Morgenthau is the owner and operator of Fishkill Farms, a Hudson Valley family farm in operation since 1913. He produces eco-certified apples and orchard fruit, organic berries, vegetables and pastured poultry on 150 acres of land. Since 2008, Josh has overseen the farm’s expansion, putting 100 acres of land back into production, starting a 400 member CSA, attending five local farmer’s markets, and expanding the store and pick-your- own operations. In 2009, Josh and his family permanently conserved the 270 acre property with assistance from the state and Dutchess Land Conservancy. Most recently, Fishkill Farms has begun producing craft hard cider using homegrown apples, and is planning out the construction of an on-farm cidery and tasting room. Josh serves on the board of the the Hudson Valley Agricultural Research Laboratory, on Glynwood Farm's Advisory Committee, and American Farmland Trust’s New York Council.

Garden Primavera with Quinoa Fusilli and Shrimp

Option

1 package Quinoa Fusilli or other pasta of choice

Olive oil

1 onion chopped (optional)

2 carrots, chopped

2 Tbs chopped garlic

1 bunch broccoli

2 organic tomatoes, de-seeded and chopped

¼ cup white wine

¼ cup fresh Italian parsley, chopped

3 Tbs. Pinenuts

¼ t. red pepper flakes

Salt and pepper to taste

For the Shrimp

In separate cast iron pan, sauté the shrimp in olive oil with 6 cloves of minced garlic. Add 2 Tbs. white wine and fresh parsley for garnish.

For Pasta Primavera

Cook pasta according to directions, al dente. Meanwhile, in large wok, add olive oil. Add onions, cook a few minutes until translucent, then add the carrots and garlic. Add the broccoli and cook for 5-7 minutes. Add more olive oil, if needed, by slowly pouring it around the rim of the wok. Add more garlic if desired. Add white wine and let the vegetables steam a little in it, then add the tomatoes, parsley and pinenuts. Add Red Pepper flakes, if desired, and Salt and Pepper to taste. Mix in Pasta and garnish with more parsley and pinenuts. Add the shrimp on top if desired, and serve immediately!. Enjoy!

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iEat Green - Guest Darryl Benjamin - 07.06.17

July 6th, 2017

Author and Professor Darryl Benjamin is a passionate advocate for and educator about sustainable food. He cares deeply about social justice, the environment, and nature. His book, Farm to Table: The Essential Guide (Chelsea Green), co-written with Chef Lyndon Virkler, was published in October 2016. Benjamin lectures and blogs about sustainable food systems. He also documents the struggle to attain sustainable balance through his photographs. Benjamin holds an MFA in Writing as well as a Certificate of Leadership in Sustainable Food Systems (University of Vermont). He is principal of The GMO Breakthrough Education Project, a nonprofit dedicated to transforming global food systems through education. Benjamin taught writing, marketing, and sustainable food issues at New England Culinary Institute for seven years. Benjamin currently teaches in the Online MS in Sustainable Food Systems graduate degree program at Green Mountain College, as well as English at Norwich University. He also lectures and conducts seminars on sustainable food systems, food security, the future of food, and Farm to Table challenges and solutions at conferences and in classrooms.

Peach- Blueberry Pie

Preheat oven to 425*

Crust-

2 cup organic Whole Wheat Pastry Flour

2 cup organic unbleached White flour

2 t. salt

2 sticks, plus 2 tbs. unsalted butter,

½ cup, plus 2 Tbs. cold water

Filling-

Approx. 6-7 organic peaches, blanched, peels removed, and sliced

1 Granny Smith apple, grated

1 pint fresh organic blueberries

1/3 cup honey or org. sugar (or substitute 1/3 c maple syrup)

1 tbs. lemon juice

1 ½ t. cinnamon

3 Tbs organic white flour

To make Pie Crust: Put flour in large bowl. With pastry knife, cut in butter, until all the butter is incorporated into the flour (it will look like little pebbles) Make a well in center of bowl, and pour in water. Using your hands, mix the flour and water together, until it forms a dough. Form two balls for crust. Sprinkle counter with flour, and roll out one ball. Add more flour onto the counter, as needed, to prevent the crust from sticking. Start rolling in the center, and work out, keeping the crust circular. Fold bottom crust in half, and transfer to pie pan. Trim crust, so that it hangs over the edge by 3/4”. Repeat process for the top crust, except after rolling it out, cut slits in crust (to allow steam to escape)

For Filling: Combine all ingredients in large bowl. Add to bottom crust.

To Finish: Cover with top crust, and trim the top crust to match the bottom crust. Roll both crusts under together, and then pinch for decoration and to seal. Brush the crust with an egg wash. Bake at 425 for 15 minutes,, lower oven to 375* and bake for 30 minutes more or until juices bubble thru top

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