• Summer Produce Guide
    Summer Produce Guide
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    • Summer Produce Guide

      Summer Produce Guide

    Summer is a great time of year to be a cook. Markets and gardens are bursting with gorgeous fruits and vegetables in their prime: sweet corn, juicy ripe tomatoes, jewel-like berries, and many, many more. In our comprehensive guide to summer produce, we’ve got expert tips for buying, storing, and preparing the best of the season, plus recipes for everything from warm cherry and blueberry cobbler to watermelon salad with cilantro, radish sprouts, and Cotija cheese.

    All photos: Vanessa Rees

    Avocados

    Cherries

    Cherries

    Berries

    Eggplant

    Figs

    Figs

    Green Beans

    Green Beans

     

    Click here for the full listings from SAVEUR

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  • Oven Roasted Eggplant with Tomato
    Oven Roasted Eggplant with Tomato
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    Oven Roasted Eggplant with Tomato

     

    Ingredients:

    • 1 Large Eggplant
    • ½ Cup Tomato Sauce
    • 1 small clove of fresh garlic, minced
    • ½ Cup shaved mozzarella
    • 1 tsp. Olive Oil
    • salt

    Directions:

    • Cut ends off the fresh eggplant.
    • Cut the eggplant in half-length wise.
    • Set the oven to 375 degrees Fahrenheit.
    • Wrap each half of eggplant in foil and then place each half on cookie sheet.
    • Cook eggplant until it is tender, 25 minutes.
    • When the eggplant is cooking, heat a pan with 1 tsp olive oil.
    • Add minced garlic and slowly sauté.
    • Once garlic is cooked, add ½ cup tomato sauce and let simmer until eggplant is done.
    • Once eggplant is tender, scoop out the centers of the eggplant in a mixing bowl.
    • Add warm tomato sauce to the mixing bowl and mix eggplant with the sauce.
    • Add salt to taste.
    • When serving, sprinkle a little bit of cheese on top of eggplant then enjoy.

     

    Goes well with:

    >> Pan seared Salmon or Chicken.

     

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  • Oven Roasted Brussel Sprouts w/ Butternut Squash Puree
    Oven Roasted Brussel Sprouts w/ Butternut Squash Puree
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    Oven Roasted Brussel Sprouts with Butternut Squash Puree

    Butternut Squash Puree Ingredients:

    • Butternut Squash
    • Olive Oil
    • Salt
    • Chicken Stock

    Directions:

    1. Cut both ends of the butternut and then cut in half length wise.
    2. Scoop out seeds and toss.
    3. Set oven to 400 degrees.
    4. Drizzle olive oil on the flesh of the butternut then sprinkle a little salt over each half.
    5. Wrap each half of the butternut in aluminum foil and place on a cookie sheet.
    6. Put in the oven and roast until butternut is soft, 3o minutes.
    7. Scoop out flesh and add to blender.
    8. Add a little bit of chicken stock, blend.
    9. Repeat step 8 until you have reached your desired consistency.
    10. Add salt to taste.

    Brussel Sprout Ingredients:

    • Brussel Sprouts
    • Olive Oil
    • Salt

    Directions:

    1. Cut the bottoms of the brussel sprouts and then cut in half length wise.
    2. Spread brussel sprout out evenly on cookie sheet.
    3. Set oven to 400 degrees.
    4. Drizzle olive oil on top of brussel sprouts then sprinkle a little salt over them.
    5. Place the brussel sprouts in oven.
    6. Roast until brussel sprouts turn golden brown, about 10 minutes.
    7.  Add salt to taste.

    Enjoy Mommy’s Fitness Time’s Oven Roasted Brussel Sprouts!

    Chef’s notes:

    >> To round out these beautiful fall ingredients, don’t be afraid to add dried cranberries on top.

     

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  • FALL PRODUCE GUIDE
    FALL PRODUCE GUIDE
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    Fall is the time when we’re really excited to get back into our kitchens and spend some time tinkering again: making long-simmered stews and sauces, braising, baking, and other forms of cooking that we eschew in hotter weather. Luckily, the cooler temperatures bring a whole slew of seasonal goodies to cook with, from crisp apples and juicy pears to hearty greens, sweet root vegetables, and sturdy winter squash. Make the most of what you’ll find at the markets this autumn with our comprehensive guide for buying, storing, and preparing the season’s best produce, plus plenty of recipe ideas to put it all to use.

    Photos: Vanessa Rees

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  • Roasted Salsa Roja Recipe
    Roasted Salsa Roja Recipe
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    Ingredients:

    • 6 Large Tomatoes
    • ½ of a Red Onion, sliced
    • ½ of a Jalapeno
    • 2 small clove of fresh garlic, smashed
    • 1 cup water or chicken stock
    • 1/2 tsp olive oil
    • 2 tbsp Fresh Cilantro
    • Salt to taste

    Directions:

    1. Slice the 6 tomatoes.
    2. Spread tomatoes out evenly on cookie sheet with parchment paper on the bottom.
    3. Set oven to 400 degrees.
    4. Drizzle olive oil on top of tomatoes then put tomatoes in oven.
    5. Add Jalapeno, red onion and smashed garlic clove on top of the tomatoes after first 10 minutes.
    6. Roast everything until edges of tomatoes are turning black, about 15 minutes.
    7. Take everything out of the oven once tomatoes are roasted.
    8. Put everything in a blender.
    9. Add water or chicken stock to blender.
    10. Add Fresh Cilantro to blender.
    11. Blend everything together.
    12. Taste.
    13. Add salt to your own taste.

    Enjoy Mommy’s Fitness Time’s Salsa Roja!

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  • Homemade Fat-Free Tzatziki
    Homemade Fat-Free Tzatziki
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    Ingredients:

    • 1 cup fat free greek yogurt
    • 1/2 cup pealed cucumber
    • Dill, finely chopped
    • 1 small clove of fresh garlic, minced
    • 1/2 tsp olive oil

    Directions:

    1. Put 1 cup fat-free greek yogurt in a mixing bowl.
    2. Peal and dice the cucumber into small squares.
    3. Finely chop the dill.
    4. Mince clove of garlic.
    5. Add cucumber, dill, garlic, and olive oil to the yogurt bowl.
    6. Salt to taste (always taste as you go along. REMEMBER it is easier to add talk to things, not take them out).
    7. Stir.
    8. Set in fridge until ready to serve.

    Goes well with:

    >> Pan seared Salmon, Chicken, or Lamb.

    >> Sliced cucumber for a Healthy Snack.

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