Summer Garden Casserole

Hey guys, I posted a new recipe on Food 52! Food 52 is an amazing recipe sharing community that I am in love with. If you are looking for something healthy to cook tonight, head over to Food 52 for … Continue reading

Blueberry Pie with Almond Crust

Recently, we went blueberry picking at a friends. Well after getting home and washing the 15 pounds of blueberries we seemed to accumulate, I began getting crafty. Continue reading

Date Night Dinner

Sometimes, date night is better suited in a warmly lit, comfortable kitchen, or on a nicely dressed picnic table in a field, surrounded by citronella and torches. Now that I have your visual imagination thinking, heres whats for dinner:::   … Continue reading

Gluten Free Spring

So these past few weeks I have really been trying my best to have enough time to cook dinner (or at least eat it). It is a challenge to get home at a decent hour to do so! On my days off, though, I love to make it. It’s considerably my playtime. This past friday I stopped in at Whole Foods and remembered why I oh so adore spring! So many beautiful vegetables! This pasta dish is entirely gluten-free, dairy free, and can easily be vegan without the egg. I used local eggs, all organic vegetables & aromatics, and homegrown herbs.

ImageSpring Pasta Dish: (4-6p)

1 lb. Gluten Free Pasta

1 bu. Asparagus

4-6 Eggs (1 per)

1 Myer Lemon

1/2 bulb fennel (and fennel fronds to garnish)

4 clv Garlic

1 tsp chili-garlic sauce

1/4 c vegetable broth

6 sprigs Thyme

8 leaves Basil

3 Tbs Olive Oil

2 Tbs Vegan Butter

Sea Salt & Cracked Pepper

Mise en Place:

First, get two pots of hot water going for the pasta and the eggs; fill a smaller pot 2/3 of the way and a large pot completely. Wash the fennel and asparagus then slice into 1/4″ pieces.  Zest the lemon and cut in half. Mince the garlic, thyme, and half the basil. When the water (for the eggs) comes to a boil, turn it down to a simmer and add 2 tablespoons of vinegar. Gently crack the egg into the water once it has dropped in temperature. With a wooden spoon, hold the egg white over the egg yolk gently for about a minute; this is so when the egg has finished cooking it will be more rounded and less flat. Once the white of the egg is 95% cooked, remove it and place on a paper towel. Keep the water heated at a lower temperature to re-heat the egg.

Cook the pasta according to the box instructions. In a pan, combine the garlic, herbs, vegan butter, olive oil and allow to heat, once the garlic starts to perfume, add the Asparagus. Once it starts to become tender, add the Fennel, vegetable broth, and chili. Turn down the heat and add the cooked pasta. Toss the pasta, season with S&P, then allow to cook in the pan slightly (to meld all the ingredients together). Add the lemon zest and a little juice at the last-minute, give it a toss, and plate into a warmed pasta dish. Put the egg on a spoon and re-warm it for 30 seconds in the hot water. Place on top of the pasta. Garnish with the fennel fronds and some of the zest. A little salt atop will finish the dish.

 

Bon Appetite!

Vegan Shortcake

Herb Shortcake with Roasted Heirloom Strawberries

Many of my gluten free baking recipes have been, or are easily adapted, to be vegan. This shortcake recipe is simple, just how I like it, but more importantly tasty.

On another note, it is a major growing season here in the North East. I used herbs and heirloom strawberries from right outside which is so refreshing; No trips to the market were necessary! For the herb shortcake I used lemon balm and spearmint. This added a complex flavor to the cakes which I was rather fond of. The heirloom strawberries are much smaller then what you will find in the market, but they are sweeter and full of flavor. I prefer them over the strawberries that you find in regular grocery stores and I recommend trying to grow them in your garden.

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Vegan Herb Shortcake:

1 c Bob’s Red Mill flour

1/3 c sugar

1/4 t salt

1 1/2 t baking powder

3 T Smart Balance Light (vegan butter alternative)

1 t vanilla

3 oz. Coconut milk yogurt

1 sprig each of Lemon Balm and Spearmint

Preheat oven on Convection to 350°F. In a bowl combine dry ingredients. Scoop in the 3 Tablespoons of butter alternative. With your hands, rub the butter into the flour mixture until it is mealy. Add in the vanilla and yogurt. Wash and chiffonade the herbs then add to the batter. Spoon the batter onto a greased cookie sheet. Sprinkle sugar ontop and bake for 10 minutes or until the bottom is golden brown.

Wash the strawberries, remove the tops and quarter them. Sprinkle desired amount of sugar (I used 1 tablespoon) onto the berries. Roast them on a baking sheet for five minutes while your cakes are baking. Scoop onto a halved shortcake with fresh lemon balm. A wonderful summer treat.

The Culinary Institute of America News

Check out my recent article on Going Green with Elizabeth Meltz in the C.I.A’s Newspaper! She is the Food Safety and Sustainability Director at Batali and Bastianich restaurant group.

This issue also introduces me as the Editor in Chief, which I will be taking on from now on. This is a new, fabulous step in my life and I’m excited to see where this will take me!

Happy Memorial Day! Looking forward to cooking this weekend? Grilling is on my to do list for sure!

Cheers