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Summer Sauté with Corn

August 25, 2014 //
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Summer Sauté with Corn

This vaguely titled recipe came to be when I was trying to come up with a new way to eat corn. Treating corn as you would any other grain (pasta, quiona, rice, couscous, etc.) allows you to be really creative, and you can incorporate whatever you think looks good at the farmers market. I’ve used fresh green beans, tomatoes and sausage one night and then another night I was inspired by this New York Times recipe which called for greens, red pepper, scallions and bacon. Both were great and really quick. The key, of course, is using fresh ingredients that are in season.

Summer Saute the NY Times way

Summer Saute with Corn the NY Times way

1 TB. olive oil
1 lb. of Italian sausage, crumbled
1 shallot, minced
4 ears of corn, kernels cut off the cob
1/2 lb. green beans, trimmed and cut in half
1 large tomato, chopped

Heat olive oil in a large skillet over medium-high heat. When hot, add sausage and cook until no longer pink. Remove sausage from skillet.

In the same skillet sauté the shallot for 1-2 minutes. Add corn and green beans and sauté for another 3-4 minutes. Add tomatoes and sausage and toss carefully. Season with salt and pepper.

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Salmon with Peach and Tomato Salsa + Corn on the Cob

August 22, 2014 //
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Salmon with Peach and Tomato Salsa

Salmon with Peach and Tomato Salsa

 

As usual, begin by preparing the salmon the Pioneer Woman way (olive oil, salt and pepper on a filet, pop in a cold oven turned to 400 degrees for 20 minutes).

While the salmon is roasting start the salsa. Peach salsa is a great example of how awesome it is to cook in the summer because the preparation takes no time at all and there is literally no cooking involved – just mixing. 

1 peach, pitted and chopped
1 large tomato, chopped
1/4 red onion, sliced thin
several basil leaves, ripped (or mint – whatever is on hand)

Soak red onion slices in a bit of red wine vinegar for 15-20 minutes. Drain and toss with peach, tomato and basil.

Corn on the cob

Boil water in a pot, put shucked corn in the water, turn off the heat and put a lid on your pot. Wait 10 minutes or so. Eat with lots of butter, salt and pepper.

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Striped Bass with Green Beans and Tomatoes + Corn on the Cob

August 22, 2014 //
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Striped Bass with Summer Beans and Heirloom Tomatoes
Fish w Green Beans and Tomatoes_Web

This recipe is from The New Greenmarket Cookbook, which is near and dear to my heart. This labor of love was written by my former manager and mentor Gabrielle Langholtz, who is also the editor of Edible Manhattan and former editor of Edible Brooklyn. It is a compilation of seasonal recipes from New York’s best chefs and even some of the farmers who grow our produce, needless to say, I couldn’t wait to get my hands on it! Fortunately, as someone with close ties to Greenmarket, even eight years after my departure, I was able to purchase one of the first copies at the book release party. Very exciting! It was spring when I first thumbed through the cookbook, but I, of course, longingly turned to summer’s recipes. So, the minute I saw the season’s first green beans and tomatoes at the market I made this dish.

I couldn’t find stripped bass that day so I substituted it with halibut. Just make sure to use a thick(ish) white fish.

2 TB. olive oil
4 5-ounce fillets striped bass
1/2 lb. green beans, trimmed and halved
2 garlic cloves, sliced
1 medium shallot, peeled and sliced
1 TB. thyme leaves
2 large heirloom tomatoes, diced, juices reserved
salt and pepper to taste
half a lemon

Preheat the oven to 400 degrees.

Heat a 12-inch oven-safe saute pan over medium-high heat. Add 1 tablespoon of olive oil to coat the bottom. Season the fish with salt and pepper and place in the pan, skin side down. Cook for 4 to 5 minutes or until the skin is crispy. Transfer to the oven until just cooked through, 8 to 10 minutes.

Meanwhile, heat another 12-inch skillet over medium-high heat. Add the remaining tablespoon of olive oil and the green beans, season with salt and pepper, and cook until slightly charred, 3 to 4 minutes. Add the garlic, shallot and thyme. Add the tomato and its juices and cook until the tomato stews down, 2 to 3 minutes. Season with salt and pepper to taste.

Serve the stewed tomatoes and green beans in a shallow bowl and top with the stripped bass. Finish with a squeeze of lemon.

Corn on the cob

Boil water in a pot, put shucked corn in the water, turn off the heat and put a lid on your pot. Wait 10 minutes or so. Eat with lots of butter, salt and pepper.

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Summer’s Contradictions

August 22, 2014 //
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Isn’t summer funny? My memories of summer as a kid are of endless days playing in the yard, swimming in backyard pools, riding waves at the beach and catching fireflies. It was the ultimate season of slack and it felt like it went on forever. But as an adult, summer flies by and is packed with planned events and activities. Most everything is fun, but there’s no slacking anymore….

Summer ‘s bounty also provides us with all of the ingredients we need to eat right and get healthy. Almost every fresh vegetable and fruit are ready for harvest and many of them can be enjoyed raw or with minimal preparation. Everything tastes great. Is there anything better than eating a peach so ripe that you have to stand over the sink or risk ruining your shirt? Summer even makes exercising seem like a great idea. I like to run, and my favorite time  to run is on a summer morning when the sun is up early and the temperature is still a bit cool. At the same time there are so many excuses and temptations in the summer. There’s ice cream, fruit crisps and crumbles, hamburgers, beer, rose and gin and tonics. How can you resist? You can’t….

So, the best you can do is embrace the season. Eat as well as you can during the week and indulge on the weekends and during vacation. Hopefully, these summer recipes are just the right amount of healthy, while still being delicious and fast enough to prepare that you have time to go out and catch some fireflies…

Luscious peaches you can indulge in guiltlessly

Luscious peaches you can indulge in guilt-free

Meal #1: Striped Bass with Green Beans and Tomatoes + Corn on the Cob
Meal #2: Citrus Asian Marinated Chicken Thighs + Sesame Broccoli
Meal #3: Salmon with Peach and Tomato Salsa + Corn on the Cob
Meal #4: Gnocchi with Chicken Sausage and Tomato + Kale Caesar Salad

Your grocery list, excluding the usual pantry items:

cilantro – 1 bunch
basil – 1 bunch
thyme – 1 bunch
limes – 2-3
lemons – 2
orange – 1
green beans – 1/2 lb.
scallions – 1 bunch
shallot – 1
red onion – 1
heirloom tomatoes – 3 large
cherry or grape tomatoes – 1 pint
peach (or nectarine) – 1
corn – 1 per person for 2 meals
Tuscan kale – 1 bunch
broccoli – 1 lb.
gnocchi – 1 to 2 packages, depending on size
sesame seeds (if you don’t already have them)
Parmesan cheese (if you don’t already have it)
reduced sodium soy sauce (if you don’t already have it)
skin-on, bone-in chicken thighs – 2 lb.
chicken sausage – 9 oz. (about 3 links)
striped bass fillets – 4 5-ounces each
salmon – 1 1/2 lb.

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Pork Tenderloin with Plums and Red Onion and Corn on the Cob

July 24, 2014 //
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Pork Tenderloin with Plums and Red Onion
Plums_web

I posted this recipe in the winter using apples instead of plums and apple cider vinegar instead of red wine vinegar. Here’s the original. As you can see, this recipe is wonderful because you can adapt it (are you sensing a theme here?) and even use a combination of peaches and plums, or just peaches.

Note 1: If you are serving this dish for four people I would probably use 1 1/2 to 2 lb. of pork (probably two tenderloins). One pound for four adults doesn’t seem like enough.

Note 2: I think that 2 TB. of vinegar is plenty. Remember, you can always add more but you can’t take it away!

Corn on the cob

Boil water in a pot, put shucked corn in the water, turn off the heat and put a lid on your pot. Wait 10 minutes or so. Eat with lots of butter, salt and pepper.

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Hello Summer!

July 22, 2014 //
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This is the best time of the year to cook and I’ve left you all stranded – I’m sorry! The thing is that while it is the easiest time to throw something delicious together, for me it has also been the busiest. In the last four weeks, I’ve been to Ottawa, Omaha, Vermont, Boston and Baltimore! Consequently, I have not had a chance to cook as much as I would like. But in Vermont, which was vacation, I had a chance to make a bunch of great, summertime dishes, many of which will show up here throughout the next several weeks.

Upon my return to New York I was greeted with all of summer’s best – green beans, peaches, blueberries, raspberries, corn and even the season’s first tomatoes! Total inspiration. This week’s recipes take advantage of the season’s bounty and none of them take too long to prepare so you have plenty of time to get out there and catch some fireflies!

I've been waiting all year for this!

I’ve been waiting all year for this!

Meal #1: Grilled Sausages and Summer Beans with Herbs, Tomatoes and Caramelized Onions
Meal #2: Fish Fillets with Tomatoes, Squash, and Basil + Corn on the Cob
Meal #3: Summer Pasta with Fresh Tomato Sauce and Mozzarella
Meal #4: Pork Tenderloin with Plums and Red Onion + Corn on the Cob

Note: For the next several weeks you will see a LOT of corn here. The season is so short so we tend to eat either corn on the cob or corn salad every night. You’ve been warned.

Your grocery list, excluding the usual pantry items:

summer squash (such as zucchini and yellow crookneck) – 2-4, depending on size
shallots – 2
red onion – 2 large
thyme – 1 bunch
parsley – 1 bunch
basil – 1 bunch
cherry tomatoes – 2 pints
green and/or wax beans – 1 lb.
tomatoes – 3-4
corn – 1 per person for two separate meals
plums – 4
pasta (penne or rigatoni work well) – 1 box
fresh mozzarella – 1/2 lb.
sausages – 2 lb.
pork tenderloin – 1 1/2 – 2 lb.
skinless white flaky fish fillets (such as Atlantic cod or halibut) – 4 6-ounce fillets
white wine

 

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Fish Fillets with Tomatoes, Squash, and Basil and Corn on the Cob

July 22, 2014 //
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Fish Fillets with Tomatoes, Squash, and Basil 

I LOVE this recipe, especially in the summer. It is so healthy and fresh-tasting and lets the best of summer’s produce shine. Some variations:

  • I’ve made this with halibut, cod, salmon and arctic char. You can really use any fish, although I’d probably stick to something on the thicker side so that it holds up.
  • Cooking time varies depending on the fish, so check it after 10 minutes, and plan for it needing a few more minutes if the fish is thick.
  • As you know, I don’t have a grill so I always do this in the oven, but I still use foil and it is fine.
  • If you don’t have white wine on hand you can substitute some lemon juice.

Corn on the Cob

My Mom taught me this method and it is tried and true. Please, no microwaves…

Boil water in a pot, put shucked corn in the water, turn off the heat and put a lid on your pot. Wait 10 minutes or so. Eat with lots of butter, salt and pepper.

 

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Chicken Fajitas with Black Bean and Corn Salad

April 18, 2014 //
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I love ordering chicken fajitas and being presented with a sizzling plate while everyone in the restaurant looks on in envy. Ever since our neighborhood Mexican place feel prey to a luxury condo building we have been sorely in need of some at-home fajitas. I’ve been making this recipe, adapted from Weight Watchers, for over a decade. They lack the presentation drama of restaurant fajitas, but they are just as good, and I bet this is a meal that kids would love.

IMG_1098 web

 Chicken Fajitas 

2 TB. fresh lime juice
1 TB. soy sauce
1/2 ts. chili powder
1/4 ts. ground cumin
pinch of crushed red pepper flakes
1 lb. skinless, boneless chicken breasts, cut into thin strips
2 TB. vegetable oil
1 red bell pepper, thinly sliced
1 yellow or orange bell pepper, thinly sliced
1 onion, thinly sliced
tortillas

In a quart-sized sealable plastic bag, combine lime juice, soy sauce, chili powder, cumin and pepper flakes; add the chicken. Seal the bag and turn to coat the chicken. Refrigerate, turning bag occasionally, at least 2 hours or overnight. Drain the chicken and set aside; discard the marinade.

In a large skillet, heat 1 TB. of vegetable oil. Saute the peppers and onions until softened, about 8-10 minutes, adding a bit of water if the mixture gets too dry. Transfer to a plate and keep warm.

In the same skillet, heat the remaining tablespoon of oil. Saute the chicken until cooked through, 3-5 minutes. Add the pepper and onion mixture to the skillet to re-heat.

Soften tortillas according to the package directions. Serve fajitas with whatever condiments you desire – I like guacamole and sour cream (you can use plain, greek yogurt to keep it healthy).

Black Bean and Corn Salad

This is very much a mix and taste kind of salad. I never measure the salsa or oil and vinegar – I just add a little at a time and taste it until I am happy with the end result.

1 can black beans, rinsed and drained
1 can or bag of corn, rinsed and drained (defrosted if frozen)
3 scallions, chopped
1 cup of cherry or grape tomatoes, halved
salsa
olive oil
red wine vinegar

Toss the first four ingredients in a bowl. Add salsa (maybe 1/4 cup?), oil and vinegar (1 TB each?) and mix. Taste and adjust to your liking.

 

 

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Is it spring or is it winter?

April 15, 2014 //
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Well this has been a crazy weather week! We started off with an absolutely beautiful weekend in NYC where it would not have been crazy at all to wear shorts and then bam – 30 degrees slams you in the face! Some of you probably even got some snow. Sorry about that. With Passover and Easter so late this year I thought we were guaranteed a holiday meal with local asparagus, but it looks like we’ll have to wait a few more weeks for those beautiful stalks to hit the farmers markets. Fortunately the first ramps of the season have been spotted and it is only a matter of time before everything else starts rolling in.  I can’t wait! I’ll be the first to say that I am pretty sick of what I’ve been cooking lately and I am ready to prepare and share with you some new recipes. In the meanwhile here’s a new meal plan with two new recipes and two repeats.

Eliza enjoying the sun at Brooklyn Bridge Park

Eliza enjoying the sun at Brooklyn Bridge Park

Meal #1: Chicken Fajitas + Black Bean and Corn Salad
Meal #2: Brussels Sprouts and Pork (or Beef) Stir Fry + Rice
Meal #3: Penne with Swiss Chard and Kielbasa
Meal #4: Fennel and Garlic Shrimp + French Bread

Your grocery list, excluding the usual pantry items:

limes – 2
red bell pepper – 1
yellow or orange bell pepper – 1
onion – 1
scallions – 1 bunch
carrots – 2
jalapeño – 1
grape or cherry tomatoes – 1 pint
Swiss chard (preferably red) – 1 large bunch
fennel – 2 bulbs
Brussels sprouts – 1 lb.
parsley – 1 bunch
ginger – 1 small piece
can of black beans – 1
can (or bag) of corn – 1
salsa
tortillas
penne
rice
French bread
soy sauce (if you don’t already have it)
chili powder (if you don’t already have it)
ground cumin (if you don’t already have it)
crushed red pepper flakes (if you don’t already have it)
parmesan (if you don’t already have it)
oyster sauce (if you don’t already have it)
rice vinegar (if you don’t already have it)
skinless, boneless chicken breasts – 1 lb.
kielbasa – 1/2 lb.
shrimp – 2 lb.
skirt steak – 1/2 lb.
Pernod (optional)

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