Polenta is a ground yellow maize, meant to be cooked slowly over low heat, with lots of stirring. In this dish I combine rich vegetables and cheeses with a soft, creamy polenta to create a hearty vegetarian meal.
I know what you’re thinking, “there’s no way making homemade gnocchi is an easy weeknight dinner”, but you’re wrong! If you have a food processor (and I realize not everyone does….but they’re on sale at Lowes this week so maybe you could look into it), then making these light and delicious gnocchi will take you about 20 minutes. And if you don’t have a processor, then save this recipe for a rainy weekend afternoon when you have an hour to kill and make them by hand.
Pico de gallo (or “Rooster’s Beak”) is a raw Mexican salsa of finely chopped tomato, onion, chile, lime, cilantro, and usually some type of fruit such as mango or papaya. I use it on everything and I always have some in my fridge. It will stay fresh in the fridge, in an airtight container, for several days.
Fried Catfish with Pico de gallo: Serves 4
Pollo a la Sidra (or Chicken in apple cider) is a traditional Spanish dish made with alcoholic apple cider, or, Sidra. You can choose to make this dish with non-alcoholic cider if you prefer.
As a general rule, foods that are brightly colored are really good for you. Pumpkin is no exception. Beta-Carotene is the nutrient that turns produce orange (carrots, bell peppers, etc..) and obviously pumpkin is loaded with it. Why do you want to consume lots of Beta-Carotene? Because it protects you against cancer and heart attacks, and keeps you looking younger.
Pumpkins are native to Mexico (dating back to at least 5500 BC), and are now grown and eaten all over the world, excluding Antarctica. I love Fall partly because I love roasted pumpkin. If you do too, try my easy weeknight Pumpkin and Lentil Salad.
This time of year I look for Wild Alaskan Coho Salmon. It’s really sweet and mild, perfect for people who think salmon is too “fishy”. High levels of cholesterol-reducing Omega 3s make it a healthy choice, and It’s a certified sustainable fish so it’s great for the environment. At about $10 per pound, it will help you eat right through the recession. Pick some up on the way home from work and try my quick and easy Red Wine Salmon tonight.
There is still a month or so left to make a weekend trek to Maine and have Wild Lobster at its peak. If you don’t have time to make the trip, The Lobster Place (in NYC’s Chelsea Market or by mail order) sells Wild Maine Lobster year round. My recipe for spicy Lobster Fra Diavolo with Spaghetti is an easy way to enjoy the end of the lobster season in your own home.
Sesame Seeds are insanely good for you. Adding a sprinkle of them on top of your salads and Hamburger buns gives you a nice boost of iron, magnesium, calcium, Vitamins E and B, and antioxidants. My Asian Chicken Salad is the perfect vehicle for your daily dose;
This is the only salsa recipe you’ll ever need- its delicious and takes less than 10 minutes to prepare. You can use it as a base and add whatever you like, maybe jalapeno, mango, or pineapple. Make it on the weekend and use it all week on grilled fish and chicken, in burritos, and with grilled Steak Fajitas (recipe below).
Eating broccoli regularly (more than once a week) has countless health benefits; It reduces the risk (by up to 45 %) of bladder, ovarian, lung, colon, breast, and prostate cancer, it helps correct sun damage to the skin, it helps prevent cataracts, it contributes to building strong bones, it fights birth defects in pregnant women, and it boosts the immune system. I feel healthier already just thinking about it!
Grilled Chicken Rigatoni with broccoli: Serves 4 [Read more →]
I just bought the most delicious bunch of bok choy. This is the peak season for Long Island grown bok choy, also known as Chinese cabbage. It’s a great source of Vitamin C, Vitamin A, and Calcium, and so easy to saute in five minutes or less. Serve it alongside my crunchy lamb chops for a simple weeknight treat.
Gazpacho is a refreshing “liquid salad” originating in Southern Spain, made by blending seasonal raw vegetables into a cold soup. It is best made with the highest quality vegetables you can find since you really taste each individual flavor. I top my gazpacho with chunks of shallow-poached wild Gulf shrimp and a sprinkle of fresh cilantro. [Read more →]
This is a great time of year for a simple, heirloom lettuce salad. Heirlooms are special because they are grown from seeds which have been around for decades at least, and sometimes for hundreds of years. They have been neglected by the big American factory farms because they require a little more care than mass produced varieties, but with the renewed interest in small family farms, these heirlooms are making a big comeback. Once you get them home, all you need is a little extra virgin and a squeeze of lemon to dress them. Unlike much of the lettuce that you buy at the grocery store, this lettuce actually tastes like something and is full of nutrients. An heirloom lettuce salad with a ripe, locally-grown tomato is the perfect weeknight side dish. Serve it alongside my recipe (below) for Orecchiette pasta with cauliflower and bacon;
When purchasing Lemon Sole (a type of flounder), make sure it is wild and Domestic- it is widely available throughout the U.S. and Canada. You can broil it, bake it, saute it, steam it,….and the naturally sweet flavor means minimal spices are needed if you’re in a rush. Simply season the fillets with salt, pepper, and olive oil and put them under a broiler for a few minutes. If you have a little more time, try my recipe for an easy, healthy, weeknight meal; Stuffed Lemon Sole with Pineapple Couscous.
There are six weeks left to enjoy wild (Florida) Red Snapper before the end of the season. Below is a simple, healthy way to prepare this nutritious fish.
If you are having company this weekend and you don’t know what to cook, I wrote this for you. An easy three-course meal that won’t stress you out.
There are certain foods that belong together; Pork chops and apples, prosciutto and melon, macaroni and cheese, peanut butter and jelly…. This salad focuses on another great team, shrimp and avocado. Use wild domestic shrimp and perfectly ripe avocado (just barely squeezable) and you can’t go wrong with this one.
Shrimp, Avocado, and Corn Salad: lime-cilantro vinaigrette
“Nature alone is antique, and the oldest art a mushroom.”
This week the star of my local Farmers Market was undeniably the mushroom! Portobello, Shiitake, Morel, Oyster, Maitake, Crimini….all that and more! [Read more →]
You should eat Wild Alaskan salmon for three reasons: 1.It is arguably the best tasting salmon in the world. 2. It is packed full of nutrients like omega-3 fatty acids and antioxidants. 3. It is an ecologically responsible choice. In fact, the Alaskan wild salmon industry is a model for sustainable seafood practices all over the world. This month, Alaskan King salmon is at its peak. The King salmon is the most highly prized variety of wild salmon. It has a vibrant flavor and color and it is highly nutritious. I recommend purchasing Wild Alaskan King Salmon at the following locations until the end of the season (about 4 more weeks);
I love broccoli. Sautéed, roasted, steamed, mashed, broccoli in all its forms is fine with me. This weekend at my local Farmers Market I was giddy to buy the first broccoli of the season, and it seemed like my farmer friend was pretty giddy to be selling it to me. I went home and made a delicious broccoli soup. Filling, nutritious, and so easy to make, what else could you ask for!? [Read more →]
Take advantage of the fresh veggies at the Farmers Market right now when making these simple vegetarian burritos!
Summer Veggie Burritos: Serves 2
Ingredients: One ear of fresh corn (kernels removed from the cob), 4 large flour tortillas, 2 handfuls of shiitake mushrooms (you can substitute another mushroom variety), 2 cloves of garlic, 1 minced jalapeno without the seeds, 1/4 of a red onion, 4 ripe tomatoes, a few sprigs of finely chopped cilantro, salt and pepper, 1 cup of cotija cheese, 2 ripe avocados, and 2 Tbsp of butter or olive oil.
Copyright © 2008-2009 by When Falls the Coliseum, Inc. All rights reserved. Header design and additional graphics provided by Turner Design. Wordpress theme design by Anthony Baggett.
