Out and About - Meatless Monday Edition

Eating vegetarian isn't only about reducing animal cruelty - it's also about limiting your environmental impact. One of the easiest (and tastiest) ways to do this is to frequent your local farms and farmer's markets and buy what's in season. The shorter the distance between your produce and your plate, smaller your carbon footprint, so on this Meatless Monday, I'll take you on a tour of two of my favorite local places to buy fruits, vegetables, and other vegetarian products.

Terhune Orchards - Princeton, NJ

Blueberries, peaches, nectarines, and watermelon are delicious in July

Try incorporating summer vegetables like squash, beets, carrots, and radishes into your salads and side dishes

The Wrightstown Farmer's Market is open May - Mid-November from 9am to 1pm and features locally grown (often organic) produce and other vegetarian offerings such as cheeses, honeys, baked goods, and breads from Bucks County area farms.

Curried Lobster Roll with a side of Cabbage Carrot Apple and Jicama Cole Slaw

Curried Lobster Roll 

Makes 2 generously filled sandwiches

8 oz. cooked lobster meat cut into bite-sized pieces (I used Cozy Harbor frozen fresh cooked Maine lobster)

2 tbs. light mayonaise

1 stalk celery, chopped fine

1/2 shallot or sweet onion, minced

1/8 tsp. fresh ground pepper or to taste

1/4 - 1/2 tsp. curry powder (depending how strong you want the curry flavor)

Salt if you need it (my lobster was already slightly salted so I didn't need any extra)

2 soft hot dog rolls (I prefer potato rolls or Challah rolls)

Combine lobster meat with mayo, celery, shallot, and spices. Can be done ahead and refrigerated. Serve mixture in toasted hot dog rolls coated in Curry Mayo Relish (recipe follows).

Curried Mayo-Relish

3 tbs. light or regular mayonaise

1/8 tsp. curry powder

1/8 tsp. each garlic powder and onion powder

1/2 tbs. ketchup

1 tbs. sweet pickle relish

Salt and fresh ground pepper to taste (optional)

Combine all ingredients and use as a spread for the lobster roll. Can be made ahead and stored in the fridge for about a week.

Cabbage Carrot and Jicama Cole Slaw with Apple

1/2 bag (about 3 cups) shredded cabbage

1 carrot, grated

1 medium apple, grated

1/2 medium jicama, peeled and grated

1 tbs. wasabi mayonnaise (I bought this at Trader Joe's but you can also make it by using regular mayo and about 1/8 tsp. wasabi powder - more if you like it stronger)

1/4 cup light mayonnaise

1 tbs. apple cider vinegar

1 tbs. organic sugar

1/2 tsp. salt or to taste

1/2 tsp. each garlic powder and onion powder

Fresh ground pepper to taste

Juice of one lemon

Combine the mayo, vinegar, lemon juice, sugar and spices in a medium sized bowl. Add cabbage, carrots, jicama, and apple and toss to coat. Can be done ahead - in fact it's better if it sits for at least a half hour. Serve with Curried Lobster Rolls.

I paired this meal with a nice, crisp Rose wine - 2009 Chateau Montaud but it would also be delicious with the Kono Wine of New Zealand 2009 Marlborough Sauvignon Blanc from my previous entry.

Additional Summer Wine Picks:

2009 Reserve de la Saurine Rose

2005 Muga Reserva

2009 Kim Crawford Sauvignon Blanc Marlborough

Seafood Youvetsi and Summery Strawberry Mint Low-Fat "Ice Cream"

Last week I ate at Avra, a wonderful Greek restaurant in New York City, and had what they called Garides Youvetsi (shrimp with feta). Here's my own attempt at recreating their dish - I must say it turned out equally as tasty, and was probably much easier and quicker to make!

Seafood Youvetsi

1/2 - 1 pound jumbo shrimp, peeled and deveined.

6-8 sea scallops

12 mussels, cleaned and scrubbed (do not use any that are already opened)

12 little neck clams (optional, do not use any that are already opened)

1 can (28 oz.) San Marzano diced tomatoes (you can use whole tomatoes and crush them yourself)

1 1/2 cups dry white wine

1 cup uncooked orzo

3 cloves garlic, chopped

1/2 - 1 tsp. salt or to taste

4 tbs. fresh oregano, chopped

3 tbs. fresh parsley (Italian parsley is best)

3/4 cup good quality feta cheese, crumbled

Fresh ground pepper to taste

3 tbs. olive oil (plus extra to drizzle on top)

In a small bowl, marinate cleaned shrimp in 1 tbs. olive oil, 2 tbs. of the fresh oregano, 1 chopped garlic clove, and a sprinkle of salt for at least 30 minutes up to overnight. In a large pot or deep-sided pan, heat olive oil over medium heat. Season scallops on both sides with a little salt and pepper and saute them until lightly brown on both sides (they don't have to be cooked through yet, they will finish later). Add marinated shrimp and 2 cloves chopped garlic. Saute lightly for 2-3 minutes. Add orzo and stir to coat with oil. Cook for about 30 seconds to get it toasty. Add wine, tomatoes (with their juice), and half the fresh herbs. Stir to combine, then add mussels, clams, and feta. Cover and cook about 20 minutes on medium-low heat until the shellfish have opened up. If any fail to open during cooking, discard them. Stir in remaining fresh herbs and drizzle with a touch of olive oil before serving. The youvetsi should be brothy, so if it needs more liquid you can add a bit more wine, water, or even seafood stock if you have it on hand. Serve in bowls with a nice, crusty bread. 

Wine suggestion: Kono Wine of New Zealand 2009 Marlborough Sauvignon Blanc. Inexpensive, citrusy, and delicious! 

Strawberry Mint "Ice Cream"

This is low fat, refreshing, and very quick to make.

1 quart fresh organic strawberries, washed and tops removed (frozen strawberries will work as well)

3/4 cup - 1 cup organic sugar (I am going to try a version with agave syrup tomorrow and I will report back on the freezing results)

1 container
2% Greek yogurt (fat free or full fat yogurt would work as well)

1 tsp. fresh grated lemon peel

2-3 tbs. fresh mint leaves

1 tsp. vanilla

1 tbs. fresh lemon balm (if you have it - I happened to have a plant growing in my herb garden)

Put everything into a blender and puree until smooth. Adjust sweetness to taste. Transfer to a freezer-safe container (it should fit into a 1 quart tupperware with a little left over) and freeze until solid.

If you don't want to freeze the mixture, you can drink it as a smoothie! 

Fun Foodie Fact: American's consumed 422 million servings of smoothies between April 2009 and March 2010, according to an article by the NASFT.

Meatless Monday - Chorizo Corn Quesadillas and Mexican Black Beans

Quesadillas with Soy Chorizo, Roasted Corn, and Queso Fresco

1/2 package (about 6 oz.) soy chorizo (I used Trader Joe's brand, which is very 

crumbly but works well in this application. Yves and LiteLife also offer good soy chorizos)

Frozen or fresh roasted corn - or regular corn if roasted is unavailable (seasoned with chipotle-lime butter, if you have it)

1/2-1 tbs. chipotle-lime butter (optional)

2 tbs. fresh chopped cilantro

2 tbs. grated Cotija cheese (this is  like a Mexican Parmesan)*

About 1/4 cup shredded Mexican Blend cheese (I used Horizon's organic)

About 1/4 cup crumbled Queso Fresco*

4 small-medium sized whole wheat tortillas

1 tbs. olive oil + a drizzle for heating each tortilla

Avocado, crema or sour cream, and your favorite salsa (optional for garnish) 

*For those in the Northeast, Shop Rite supermarkets usually carry a variety of Mexican cheeses

Heat 1 tbs. olive oil in a skillet over medium heat. Add the soy chorizo and cook, stirring occasionally, for 1-2 minutes. Trader Joe's brand soy chorizo is very flavorful and shouldn't require any extra seasoning, but if you use a different brand you may want to add salt, pepper, onion powder and/or garlic powder to taste.  Add the corn and the chipotle-lime butter. Cook until mixture is heated through, then sprinkle in Cotija cheese and 1 tbs. of the cilantro. Stir, then set aside. (This can be made ahead)

In another pan, heat a drizzle of oil over low heat. Fry the tortilla on one side until it just barely turns brown, then flip it over and sprinkle on an even layer of Mexican Blend. When it starts to melt, add a bit of the soy chorizo/corn mixture (not too much or the tortilla won't fold over), followed by a sprinkle of Queso Fresco. Make sure you keep an eye on the heat, as the tortilla will burn if the pan is too hot. The Queso Fresco won't melt fully like most cheeses, but when it begins to soften, add a dash of fresh chopped cilantro and fold the tortilla in half. Serve with avocado, crema/sour cream, and salsa. (I love either fresh homemade salsa, or Frontera Grill roasted tomato salsa. *the roasted tomatillo salsa from the previous weeks posting would be delicious as well)

Varation: Filling can be layered with corn tortillas for a Mexican Casserole, or used in soft or hard tacos.

Chipotle-Lime Black Beans

1 can organic black beans, drained( I used Goya organic black beans, no extra salt needed for me)

Salt to taste (the amount of salt you'll need depends on the brand of black beans you use)

1/2 tsp. cumin

1/4 tsp. chipotle chili flakes or chipotle chili sauce (or to taste)

1 small onion, diced

2 cloves garlic, minced

Juice of one lime (or to taste)

1 tbs. olive oil

1-2 tbs. fresh chopped cilantro

Sprinkle of oregano (optional)

Crumbled Queso Fresco or Cotija for topping (optional)

Add olive oil to a pot or saucepan over medium heat. Saute onions until they begin to soften, then add garlic. Cook for about a minute - don't let the garlic burn. Add the beans and seasonings (reserving half of the cilantro) and simmer on low until heated through, about 3-4 minutes. Add remaining cilantro and cheeses (optional) before serving.

This meal pairs well with Mission Street Blond Ale or any summery beer.

NASFT Summer Fancy Food Show Review

Last week I attended the 56th Summer Fancy Food show at the Jacob Javitts Center in New York City. "The three-day event is the largest marketplace for specialty food in North America" with over 2,400 American and International exhibitors representing over 80 countries. Basically, I tasted my way into oblivion.

Executive Chef Dan Barber of Blue Hill restaurant delivered the keynote address, focusing his speech on the importance of "connecting consumers with the story behind their food." "Pleasure is affected by more than the food's taste," said Barber, "when you connect people to where their food comes from, it tastes better." I say amen to that!

Three cheers for this news - the most common words seen on products at this Fancy Food Show were "organic" "vegan" "fair-trade" "anti-oxidant" and "gluten-free."

The SOFI (speciality outstanding food innovation) awards honor excellence in specialty foods. Some of the SOFI Gold winners which were also my personal favorites included:

-Stonehouse 27 - Cashews and Cream Indian Cooking Sauce

-Soy Vay - Veri Veri Teriyaki Sauce 

 (A great product I always keep in my refrigerator)

-Food Should Taste Good - All Natural Chips

-The Ginger People - Chocolate Covered Ginger Cookies, Ginger Chews (great for a tummy ache) and Ginger Sodas

-Nielsen Massey - Madagascar Bourbon Pure Vanilla Bean Paste 

-Sticky Toffee Pudding Co. - Sticky Toffee Pudding

-Antonio Mozzarella Factory - Hand Ladled Ricotta

(The ricotta is great with some truffle honey. Pictured below is their Mozzarella)

-Cypress Grove Farm - Humboldt Fog Goat Cheese

(This is one of my favorite goat cheeses ever. I also love their Truffle Tremor)

 

-Bellwether Farms - Vanilla Sheep's Milk Yogurt

-Sabatino Tartufi - Truffle Honey and Summer Truffle Carpacio

-Knipschildt Chocolate Co. - Burnt Caramels with Hawaiian Sea Salt

-Amy E's Bakery - Almond Toffee

-Tate's Bake Shop - Whole Wheat Dark Chocolate Cookies

(I've mentioned Tate's in previous entries as the best packaged cookie I've found)

-Effies Homemade - Oat Cakes 

-Ciao Bella Gelato Co. - Key Lime Graham Gelato Squares

and last but not least, my friends at  

-The Kitchen Table Bakers won for their Rosemary Parmesan Crisps 

(low-carb, gluten-free, and delicious)

I also really enjoyed products from the following companies:

-Stonewall Kitchen - Delicious and all-natural products with lovely packaging. They also feature a line of products by Ina Garten (The Barefoot Contessa).

 

-The French Farm - Imported gourmet condiments from Europe. All natural and beautifully presented mustards, nut oils, jams, honeys, and assorted sauces.

-Bella Cucina - Gourmet Italian pestos, pastas, oils, spreads, desserts, and more.

-Robert Rothschild - Assorted dips, jams, sauces, and other condiments. Please note that not all of their products are all natural, so check the labels.

-King's Cupboard - Specialty desserts and sweet condiments. Their organic hot fudge and caramel sauces are to die for!

Some more sights from the show:

Meatless Monday - Summer Grilling Edition part II

Grilled Quorn Cutlets with Roasted Tomatillo Salsa

2-4 Quorn Naked Cutlets (or more depending on how many you will be serving), defrosted

1 tbs. olive oil for the grill or pan

1 red or yellow pepper (or 1/2 of each)

1 medium onion, sliced 

Mexican crema or sour cream  (for topping)

Brush an outdoor grill or indoor grill-pan with olive oil. Grill onions and peppers until just charred. Season with salt and pepper to taste. Grill Quorn cutlets until heated through and grill marks appear. Top with tomatillo salsa (recipe to follow) and a dollop of crema or sour cream.

Roasted Tomatillo Salsa

4-5 tomatillos, peeled, washed, and grilled (you can do this at the same time as the peppers and onions)

1 poblano pepper, seeded and grilled (optional)

2 cloves fresh garlic

1 cup fresh cilantro

1 tsp. salt

Juice of one lime

1/8 tsp fresh ground pepper

1/2 cup water

In a blender or food processor, mix all ingredients until smooth and adjust salt to taste. Can be made 1-2 days ahead. Salsa would also go nicely with chicken, fish, tempeh, or as a dip for tortilla chips.

This dish pairs well with Roasted Corn with Chipotle Lime Butter

Fresh Pineapple and Coconut "Ice Cream" with Lemon Thyme

1 fresh pineapple, peeled, cored, and cut into chunks

1 container of non-fat, 2% or 4% plain Greek Yogurt (Fage or Trader Joe's brand is good)

1/2 cup light or regular coconut milk

3/4 cup organic sugar (more if you like it sweeter)

1 tsp. pure vanilla extract

1/2 cup shredded coconut

3-4 sprigs lemon thyme leaves

Blend all ingredients in a blender until smooth. Adjust sweetness to taste. Pour into a large tupperware and freeze 3-4 hours or overnight.

Summer Wine Recommendation:

During these months I love to drink chilled Roses with just about any dish. Here's an inexpensive favorite - La Vieille Ferme Cotes Du Ventoux 2009. Fruity, dry rose "from the slopes on Mont Ventoux" in France. I found it for $6.79/bottle on sale at Wegman's but I have seen it for even less at Trader Joe's. Another wonderful choice is a sparkling wine called Gruet Rose.

Stay tuned tomorrow for more pictures and favorite products from the Fancy Food Show 2010!

Quick and Delicious Summer Dinner: Spiced Turkey Burgers and Cucumber Tomato Salad

Tonight was a beautiful night for grilling, so I whipped up these fast, flavorful turkey burgers with sweet and tangy toppings and paired them with a cool summer salad.

Indian Spiced Turkey Burgers

1 lb. ground organic turkey

1 tsp. salt

1/4 tsp. ground pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 garam masala

1/4 cup your favorite brand mango chutney

1/4 cup fresh chopped cilantro (optional)

Mix all ingredients together until well combined. Refrigerate 30 min - 24 hrs. (best done ahead so the flavors develop). Form into patties and grill outdoors or indoors on a grill pan until cooked through. Top with vidalia onion marmalade, chutney mayo spread, or ketchup. I like to put these on soft potato or challah buns. 

Vidalia Onion Marmalade (Confit)

3 large vidalia onions, sliced thin

1/2 cup dry red wine

1/4 cup balsamic vinegar (good quality)

1/4 cup light or dark brown sugar

1/8 tsp. ground cardamom

1/8 tsp. ground coriander

1/8 tsp. salt or to taste

1 tbs. olive oil for sauteing

In a saucepan or pot, saute onions with salt and spices until they begin to caramelize - about 10 minutes. Add the wine, vinegar, and sugar. Cook, stirring often, for about 20 minutes until liquid is condensed and the mixture has the consistency of a marmalade. Let cool and store in a glass jar. Can be made ahead and kept for up to two weeks.

Mango Chutney Mayonnaise Spread

1/2 cup organic mayo

2 tbs. mango chutney

Pinch of garlic powder

Pinch of onion powder

Pinch of curry powder 

Combine all ingredients until well blended. Use on your burger buns or even as a vegetable dip.

Cucumber Tomato and Feta Salad

1 medium sized English (seedless) organic cucumber

1/2 pint or 1 cup assorted cherry tomatoes (I used heirloom multi-colored cherry tomatoes I found at Trader Joes) sliced in half

1/2 cup ricotta salata cheese, cubed

4-5 fresh basil leaves, chiffonade

Salt and fresh ground pepper to taste

1-2 tbs. good extra virgin olive oil

Combine all ingredients until evenly mixed. Serve instead of a salad or on top of mixed greens.