Romesco roasted potatoes

I'm a big condiment and sauce person. I love a good salsa, chutney, relish, pesto, and this tahini-yogurt yogurt dip. A good sauce adds so much flavor to a dish, and I make sure to savor every last drop.

When I first encountered romesco sauce I was blown away. Where has this bold, smokey goodness been all my life? Roasted bell peppers. Garlic. Hazelnuts. I wanted to (and have) eaten it on everything from omelets to potatoes to polenta cakes to sandwiches to spoonfuls by itself.
I was excited to see that this week's Food Matters Project was a recipe for romesco. Check out the original recipe by Mireya and see what creative ideas others made here.
I roasted off some red potatoes with a generous glug of olive oil, salt, and pepper. Then I generously topped them with romesco before digging into a bowl myself. This is the perfect condiment for an omelet with a side of roasted potatoes and cold brew on a lazy weekend morning.

Romesco sauce
Adapted from The Food Matters Cookbook
2 red bell peppers
1 medium tomato (or a handful of cherry tomatoes)
1/4 c hazelnuts
2 garlic cloves, minced
1/2 c parsley
1/4 tsp smoked paprika
1/4 tsp red chili flakes
1/4 tsp salt
fresh cracked pepper
2-3 tbsp red wine vinegar
2 tbsp olive (or walnut) oil
parsley to garnish

Preheat your oven to 400. Cut the tomato into wedges (or halve the cherry tomatoes) and drizzle with olive oil, salt, pepper. Add tomatoes to a baking sheet along with the two bell peppers. Roast for about 30 minutes. The bell peppers should be browned and starting to blacken in spots. Remove from oven, put into a plastic freezer bag, and seal. Set aside and let cool. Remove tomatoes from the oven and let cool on the baking sheet.

Keep the oven on and toss the hazelnuts onto a baking sheet. Bake for 8 minutes or until they start to release their sweet, nutty smell. Remove from the oven and put onto a kitchen towel. Gently cover with the other side of the towel and lightly rub the hazelnuts, so some of their skin will fall off. Set aside.

After the peppers have had time to cool, remove from the plastic bag and peel their skins off. Remove the stem and the seeds inside. Cut into strips.

Mix all the ingredients, except the oil into a food processor. Process until smooth. Drizzle in the olive (or walnut) oil and taste for salt. Eat on everything.

Corn & heirloom tomato salad

I thought I'd share another tomato recipe today. I've used heirloom tomatoes but feel free to substitute cherry or sungold tomatoes instead.

This salad came together because of two leftover ears of corn. The night before I boiled them before rubbing with butter, sprinkling with smoked paprika and a squeeze of lime. I didn't think the corn could taste much better until I whipped up this salad the next day.

I cut the kernels from the cob, mixing them with heirloom tomatoes, avocado, cucumber, basil and a simple lemon vinaigrette. This salad is perfect eaten as is or added to your veggie tacos like salsa.

Corn & heirloom tomato salad
2 ears of corn (I used red corn)
2 medium heirloom tomatoes, diced
1 small cucumber, diced
half an avocado, diced
2 tbsp basil, chiffonaded
half of a lemon, juiced
1 lime wedge, juiced
1/4 tsp chili flakes
sea salt and pepper to taste
2 tbsp olive oil
2 tbsp pumpkin seeds, toasted

Boil the 2 ears of corn in a pot of water until tender. Slice kernels off the cob into a large bowl (omit this step if you're corn is already cooked). Stir in the tomatoes, cucumber, avocado, and basil.

Mix the lemon and lime juice into a smaller bowl. Add the chili flakes, salt, pepper, and olive oil. Stir well and drizzle over the corn and tomato salad.

Sprinkle with pumpkin seeds and serve.

Thanks again for your participation in Tomato Tuesday. Hopefully you signed this petition and are spreading the word about buying slave-free tomatoes from the right sources (Whole Foods, Trader Joe's, farmer's markets, CSAs). Happy Friday friends!

Tomato Tuesday

All year I wait year in anticipation of eating that first sun-ripened tomato of the summer. Cherry, sungold, romas, early girls, and a variety of heirloom varieties start to show up at the farmers markets in NC late June. A sun-ripened tomato in the heat of summer is far superior to the ones you find at the supermarket all year long. You can definitely tell a difference in taste and appearance. Tomatoes grown by local farms come in different shapes, sizes, and colors. The store-bought ones lack in flavor as well as vitamins and minerals. I don't purchase tomatoes in the winter unless they're heirloom or organic from Whole Foods or grown in hothouses by local farmers.

I love tomatoes and always have. Eating a tomato sandwich in the heat of the summer sun was one of my favorite sandwiches as a kid. I didn't think much about where that tomato came from, but I knew it was special, since we only ate tomato sandwiches in the summer. As an adult, I pay close attention to where our food comes from. That's why I joined a CSA and support my local farmers markets as much as possible.

Nicole at The Giving Table has encouraged food bloggers to raise awareness about the modern day slavery that takes place in U.S. tomato fields. That's right, people are treated inhumanely to bring you those tasteless tomatoes year around in the supermarket.

The Problem

Slavery is not just happening overseas. Chief Assistant U.S. Attorney Douglas Molloy once called Florida’s tomato fields “ground zero” for modern-day slavery in the United States. In the past 15 years, over 1,000 people have been freed from slavery in U.S. tomato fields.

The Solution

Recipe for Change–a campaign led by International Justice Mission in partnership with the Fair Food Standards Council and the Coalition of Immokalee Workers–is targeting three major supermarket chains this summer (Ahold, Publix and Kroger’s), and asking its CEOs to support the Fair Food Program. Corporations that join agree to pay a small price increase for fairly harvested tomatoes (1.5 cents more per pound), and promise to shift purchases to the Florida tomato growers who abide by these higher standards–and away from those who won’t.

Major fast food companies, like McDonalds and Subway, have already endorsed the Fair Food Program, but the largest U.S. supermarket chains have yet to support this collaborative effort to eradicate modern-day slavery.

Ways to take action
Supermarkets can help eliminate slavery and other serious abuses from the tomato supply chain when they join the Fair Food Program. But in order to change its policies, CEOs need pressure from consumers.

Please take 30 seconds, raise your voice, and sign your name to help ensure that supermarket tomatoes are slave-free! If you'd like to read more about this, follow Nicole here or pick up a copy of the book, Tomatoland.

Purchase slave-free tomatoes at Trader Joe's, Whole Foods, or by buying locally at your farmer's market.

Here's my favorite gazpacho recipe made with tomatoes from our CSA (which I picked myself). I've been making a batch of this almost weekly. I've also made variations by adding a stalk of celery and half a cup of shredded carrots. If you like your gazpacho thinner, add half a cup of tomato juice.

Gazpacho!
2 cups tomatoes, diced
3/4-1 c watermelon chunks
1 jalapeño, diced (optional)
half of a red onion, diced
1 small cucumber with skin, diced small
1 small bell paper, diced
1/4 tsp chili powder
1/4 tsp cayenne
1/4 sea salt
2-3 tbsp red wine vinegar
1 tbsp olive oil
jalapeño slices to garnish
cilantro to garnish

Put all the ingredients in a food processor, except the olive oil. Blend for 10-15 seconds for a chunkier soup, and longer for a thinner soup. Slowly drizzle in the oil from the top of the processor. Garnish with jalapeño slices and cilantro.

Raspberry malbec sorbet

Today's Food Matters Project recipe is a raspberry cabernet sorbet. This sorbet is done in minutes, and the blender does all the work. Recently I had a blackberry cabernet sorbet that I really liked, but honestly I wasn't that crazy about this recipe. I think next time I'll use blackberries and blueberries instead.

I had a bottle of malbec open, so I used that in place of the cabernet. See the original recipe here and what others made here.

Raspberry malbec sorbet
2 c frozen raspberries
1/2 c frozen blueberries
2 tbsp raw sugar
1/2 c organic plain yogurt
3 tbsp malbec (or cabernet)

Blend all ingredients until smooth. Enjoy immediately or freeze for later. I think this is best eaten immediately though.

Check back tomorrow as I'm part of Tomato Tuesday and will be sharing a recipe with slave-free tomatoes. Make sure to follow along here.

A bowl of goodness

This bowl is full of goodness. It starts with a bed of brown rice, then pinto beans and sautéed summer vegetables before it's topped with avocado cream and jalapeño slices. This bowl is packed with fiber, protein, vitamins and minerals. It's easy to prepare and is budget-friendly making it the perfect dinner for a crowd. Plus it's a way to use up all of that summer squash hiding in your crisper.

I love bowls like this. It's hearty without being heavy. I cook extra, so I can easily whip up a healthy lunch or dinner in minutes. This bowl is also gluten free and dairy free.

Cook brown rice according to the package. Then make all these yummy toppings. Cheese is optional, but would be an excellent addition as would homemade pico or tomatillo salsa.
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Pintos & peppers
1 red bell pepper, roasted (do ahead)
1 tbsp olive oil
2 cups cooked pinto beans (or 1 15-oz can) and their liquid
1 jalapeño, minced
half of a red onion, diced
1/4 tsp sea salt
2 garlic cloves
1/2 tsp chili powder
1/4 tsp ground coriander
1/4 tsp dried oregano
1/2 tsp whole cumin seeds
1/2 c cilantro
1 lime wedge

Preheat oven to 400. Put the bell pepper onto a baking sheet. Roast the bell pepper whole until it's browned all over and starts to blacken in places. This should take 30-45 minutes depending on the size of your pepper. Remove from heat and put into a sealed plastic bag. Once it's cool to touch, remove from the bag, and peel the skin off the pepper. Dice the pepper into small pieces. Do this step ahead of time. It can also be done the day before.

Heat olive oil over medium heat. When it's warm, add the onion, jalapeño, and salt. Stir often, cooking until the onions are translucent. Add the garlic, chili powder, cumin, oregano, coriander, roasted red pepper, and half of the cilantro. Cook until the spices are fragrant. Add the beans and their liquid (from the can or saved from cooking them). Cook over low heat for 20-25 minutes. Remove from heat and add the remaining cilantro and a squeeze of lime.

Sauteed summer squash & zucchini
1 tbsp olive oil
1/4 of a red onion
1 summer squash, sliced thinly into rounds

1 zucchini, sliced thinly into rounds

2 garlic cloves, minced

Heat olive oil over medium heat. Add the onion and a pinch of sea salt. Cook until the onion is translucent, then add the squash and zucchini. Cover, cooking for about 5-8 minutes. Uncover, add the garlic, stir well. Cook for another few minutes, and remove from heat. 

Avocado cream

2 avocados

1/4 c cilantro

1/4 c ice cold water

1/4 tsp salt

1/4 tsp pepper

Blend all ingredients together until smooth. Eat on everything.
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Now assemble your bowls and serve with this michelada. Happy Friday friends!

Watermelon Agua Fresca & Gin Fizz

It's very hot and humid in North Carolina these days. There's no escaping it, unless a thunderstorm pops up and cools it down temporarily. It's the type of heat you don't really want to do anything in. I've lived in NC all my life, but the heat still gets to me. These days I cool down with bowls of gazpacho (recipe next week!) and watermelon.

This recipe happened because we found ourselves with two watermelons. Not the enormous oblong variety where you need two hands to hold it, but more the size of soccer balls. I decided to puree half of one of the watermelons, straining out the seeds and flesh, to make juice. From there I topped it with ice, soda, and limes. Cold and refreshing. No additional sugar needed. I let the natural sugars of the watermelon play the sweetener in this drink.

And if you're having friends over or in the mood for a cocktail, this Watermelon Gin Fizz is the perfect drink for these hot summer nights.

Watermelon Agua Fresca
Serves one
4 oz watermelon juice
2 oz club soda
2 lime wedges

Pour watermelon juice and soda over ice. Squeeze one lime wedge into the glass and use the other for garnish. Mix well.

Watermelon Gin Fizz

Serves one

3 oz watermelon juice

1-2 oz gin

1 oz club soda

2 lime wedges

Pour watermelon juice and gin over ice. Top with soda. Squeeze one lime wedge into the glass and use the other for garnish. Mix well before enjoying.

An easy summer meal

Stuck with too much basil on your hands? Make this health promoting pesto (it contains miso!), then eat it on everything in sight. Fill up an ice cube tray or a small ziplock bag to freeze the rest for a later day.

This is one of my favorite, easy summer meals when I don't have time to think about what's for dinner. If you have pesto this salad can be made in less than half an hour. We're big pesto fans, so I usually have some made.

Simply cook Israeli couscous according to the package. When it's done, mix a few spoonfuls of pesto into the hot grains (substitute millet for the couscous to make this gluten-free). Sometimes I mix in sautéed onions, garlic, and diced zucchini, but I think it tastes best eaten cold the next day with a large mixed salad. Or try Kelsey's version which looks perfect for summer.

Cold roasted vegetable salads

I've been reading Tamar Adler's book An Everlasting Meal: Cooking with Economy and Grace and can't get enough of it. I had several friends recommend it months ago, but I just got around to buying it. I bought it to read on the beach over the weekend, but quickly realized this isn't a book for mindless summer reading. This is a book that should be on your nightstand, each word relished, pages read and reread, notes scribbled into the sidebars. Tamar waxes poetically about the simplicity and beauty of cooking.

“An Everlasting Meal is beautifully intimate, approaching cooking as a narrative that begins not with a list of ingredients or a tutorial on cutting an onion, but with a way of thinking… Tamar is one of the great writers I know—her prose is exquisitely crafted, beautiful and clear-eyed and open, in the thoughtful spirit of M.F.K. Fisher. This is a book to sink into and read deeply.” — Alice Waters, from the Foreword

It's simply a must read. Run to your local bookstore (or drop into your amazon cart) and buy it now.

Today's post is inspired by Tamar's chapter on How To Stride Ahead. She talks about roasting sheet pan after sheet pan of the best vegetables to enjoy all week long. I heard her loud and clear when she sang about eating cold vegetable salads.

Turning up the oven to 400 degrees when it's 100+ degrees outside, might sound stupid. But after I took a bite of those chilled roasted golden beets, tomatoes and zucchini, and cauliflower dipped in yogurt, I knew it was worth it. I also whipped up some garlicky lacinato kale along with onion, garlic, and the stems (diced small) while the other veggies were roasting away.

I roasted all my vegetables and sautéed the greens last night, so today's lunch was easy. I pulled out all the veggies, and piled them on a plate. I enjoyed this lunch tremendously. I'll definitely be doing this more as cold vegetable salads are perfect for the summer heat or when you want a lighter meal. This is also a great way to use up those CSA veggies you have piled up in the crisper.

Cold roasted vegetable salads:
Preheat oven to 400 for all recipes.

Cherry tomatoes + zucchini 
1 pint cherry tomatoes, halved
1 zucchini, .5 thick coins
1/2 tsp dried oregano
1 tbsp balsamic vinegar

Spread tomatoes and zucchini onto a baking sheet. Drizzle with olive oil, and sprinkle generously with oregano, sea salt, and pepper. Roast for 45 minutes or up to one hour. Remove from oven and drizzle with balsamic vinegar. Set aside to cool.

Crispy cauliflower 
1 head cauliflower, cored and sliced 1 in. thick

Spread cauliflower onto a baking sheet. Drizzle with olive oil, and sprinkle generously with sea salt and pepper. Roast for almost an hour. Remove from heat to cool. Serve with this yogurt-tahini dip.

Golden beets 
1 bunch of beets

Prick each beet with a knife a few times, then wrap each beet in foil. Roast for an hour or longer, depending on the size. Beets are done when a knife easily pierces through the skin. Remove, let cool, and peel the skins off. 24 hours later, mix chilled beets with this pickled red onion.

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This week's Food Matter Project recipe is beet sandwiches. See what the host, Meg, made here and the rest of the participants whipped up here. I wrote about my favorite sandwich filling, the humble beet, last week. If you haven't tried it yet, you should. Simply roast, slice, cool, and pile onto a hearty veggie sandwich. Or eat the remaining beets as a chilled salad like above.

Edamame hummus

I spent last weekend with my aunts and cousins at my parents' house—swimming in the lake, making smores, grilling pizza, and riding on the boat. It was a nice break and awesome to visit with them, since they all live in Georgia. It made me realize how quickly time is passing. I've watched my cousins grow from infants to toddlers and now to kids and teenagers (I'm the oldest cousin). It reminded me to enjoy the moment, relish the details, and have more fun.

So with that in mind, I give you edamame hummus. I've made edamame hummus before, but it's been awhile. I had forgotten how much I liked it. I've tinkered with this recipe a bit more and believe I have perfected it. It's that good.

Tamari departs a great earthy note while the lemon and vinegar lighten it up. The miso adds healing power and umami flavor. I love the crunch of the sesame seeds and the heat of the chili flake garnish.

This hummus is perfect with raw summer veggies for a snack or used as a spread for a veggie sandwich. And it's a great way to change up your hummus routine.

Edamame hummus
1.5 c frozen edamame
1/4 red onion
1/4 tsp ground coriander
2 tsp tamari
juice of one lemon
1 tbsp rice vinegar
1 tbsp tahini

1/4 c cilantro

1 tsp miso

1 tbsp warm water
1 tbsp walnut or olive oil
sesame seeds to garnish

If your edamame is frozen, cook according to the package.

Add cooked edamame, onion, coriander, tamari, lemon juice, vinegar, tahini, and cilantro in a food processor. Blend until smooth. You might have to scrap the sides down a few times. Put the miso in a small bowl, add the warm water, and mix until the miso has dissolved. Add to the food processor along with the oil, and blend for another minute or so. Remove from the processor and eat or refrigerate until later. Garnish with sesame seeds and chili flakes.

I didn't make this week's Food Matters Project recipe, so head on over to see what everyone made here and Lexi who hosted it here.

Thomas' tomato salad

Every summer my mom would pack us three kids into the white Ford Aerostar. We'd drive eight hours south before arriving in a very small town in Georgia to visit her side of the family. My grandparents were divorced and lived 40 minutes apart, so we spent half of the week with each of them.

His name was Thomas, but to us he was Grandaddy. A jovial man with a heart of gold. He'd whip up amazing farm-to-table meals before I even understood what that meant. There would be a low country boil thrown out onto newspaper-covered picnic tables and freshly-caught catfish shaken in paper bags of cornmeal and flour before throwing into the deep fryer. The man could cook.

One of my favorite things he would make was probably the simplest. He would cut ripe tomatoes from the garden into wedges, cover with Italian dressing, and set aside to marinate on the lazy susan in the middle of the dining table. Oh, how I loved those tomatoes.
Slowly tomatoes are starting to appear at the farmers market. I've been anticipating this moment for months. Last weekend I decided to make my Grandaddy's tomatoes for an afternoon snack, but instead of store-bought Italian dressing, I made my own vinaigrette. I think he would approve.

Thomas' tomato salad 
Serves one
1 large local ripe tomato, cut into wedges
2 tbsp olive oil
1 tbsp white wine or champagne vinegar
pinch of sea salt & cracked pepper
1/4 tsp oregano, dried
1 tbsp fresh dill
2 basil leaves, chiffonade

Put the tomato into a small bowl. Mix the oil, vinegar, salt, pepper, and oregano. Pour over the tomatoes and sprinkle with dill and basil.

I prefer the tomatoes at room temperature, so I eat them immediately. A few goat cheese crumbles wouldn't hurt either.

A simple summer treat

This weekend was low-key. We ate a tasty breakfast here, saw this exhibit, biked to the market, hit the pool with friends, and spent a lot of time reading. I called my dad on Father's Day, but we won't celebrate until I go to my parents' house later this week.

When I saw this week's Food Matters Project recipe, I was excited. All I could think about was how perfect the flavors of sweet, juicy cherries are with rich, bitter dark chocolate. I first thought I would make scones—and I did end up making blueberry ones—but I decided to share a simple summer treat instead. See the original recipe hosted by Margarita and see what others made here.

All you need is fresh, ripe cherries and your favorite dark chocolate bar. That's it. Seriously. There's no oven or appliance needed for this dessert. There's no gluten or dairy involved (if you get dark chocolate, it shouldn't contain milk). Just break this out after dinner (or anytime really), and let the cherries and chocolate do their thing. Sometimes the simplest things are the best.

Oh, and I wanted to share what I've been spending a lot of time on the past month. The second magazine I designed for Society Social is now online! Part two will be coming soon...

Try new things

I was introduced to this salad by the farmer (and a friend), Ollie, who runs our CSA. I honestly have never had radicchio until she gave me a huge beautiful head of it a few weeks ago. The leaves are deep magenta, similar to cabbage, with thick white veins. Radicchio is a chicory which is part of the daisy family. Its leaves have a bitter flavor, which is mellowed by grilling or roasting. 

But the salad I'm suggesting is raw, making it perfect for summer barbecues. You don't need to turn on the oven or fire up the grill. It's easy, almost too easy.

Simply drizzle—rinsed, dried, chopped leaves—with raw honey, balsamic, and olive oil. Don't be stingy with the honey, it helps cut the bitterness. Add a dash of sea salt and pepper, and a handful of pistachios to garnish. Enjoy! 

A Colorful Indian Feast

I've hijacked today's Friday Favorites to share one of my favorite foods or cuisines rather, Indian. I received this cookbook for Christmas and I haven't spent enough time with it yet. Not only is it beautiful—most recipes are printed on colored newsprint!—but it holds over 1000 recipes. As we were eating tasty dosas at an Indian restaurant in Vancouver, I vowed to cook from it more when we got home.

The fresh spices, herbs, and condiments make the dishes irresistible. I love a spicy curry, tangy mint chutney, and refreshing raita to cool the palette. Shopping at an Indian market in your area can help you find those exotic spices or ingredients your supermarket doesn't carry. We picked up store-bought papadum, since the husband loves the super thin lentil cracker. Plus it was convenient and I didn't have time to make the paratha recipe I was eyeing.

The South Indian potatoes and spinach (to the left) had much more flavor than I thought it would. It was savory, yet had a hint of sweetness from the coconut. I'll definitely be making this dish again soon.

Just look at that vibrant green chutney! I love all the textures here too. Serve the spicy cauliflower, potatoes and spinach, and condiments with brown rice and papadum or these yogurt flatbreads. A lentil dal would be a great addition too.

Cucumber raita
1.5 c plain yogurt
1 small cucumber, seeded, diced small
juice of half a lemon
1/2 tsp cumin, toasted and ground
2 T cilantro, minced
1/4 of a red onion, diced small
dash of pepper

Combine all ingredients, stir well, and refrigerate until ready to eat.

Coconut cilantro chutney
Adapted from India Cookbook
1 large bunch cilantro, rinsed, with stems
1/2 c shredded coconut, unsweetened
1 jalapeño, minced
1/2 tsp cumin, toasted and ground
1/2 tsp sea salt
juice of 2 limes
juice of 1 lemon
1/4-1/2 c of water (or coconut water)

Toss the cilantro, coconut, jalapeño, cumin, sea salt, lime, and lemon juice into a food processor. Add the water little-by-little until you reach the consistency you like. Refrigerate and eat (on everything!).

South Indian potatoes and spinach
Adapted from India Cookbook
2 T coconut oil
1 small onion, white or red, diced
1 tsp mustard seeds
2 red potatoes, diced small

1 T ginger, grated

1 garlic clove, minced

1/2 tsp sea salt
5-6 c spinach, chopped
1/4 c shredded coconut, unsweetened
lemon wedges for garnish

Heat the coconut oil over medium heat. Add the onions, cooking until transparent. Then add the mustard seeds, stirring, until they begin to pop. Mix in the potatoes, cooking for five minutes. They should be almost fully cooked. Add the ginger, garlic, and salt. Cook for a minute before tossing in the spinach and coconut. Cover with a lid and cook until the spinach starts to wilt. If you need to add the spinach in batches, go right ahead. I would stir every minute to help the spinach wilt. Remove from heat when all the spinach is wilted and serve with lemon wedges.

Spicy cauliflower
1 T coconut oil
1/2 tsp cumin seeds, whole
1 tsp coriander, ground
1/2 tsp garam masala
1/2 tsp yellow curry powder
1/4 tsp sea salt
1 head of cauliflower
1 T ginger, minced
1 garlic clove, minced
1 jalapeño, minced (to taste)
3 medium tomatoes, diced small
1 T lemon juice
Cilantro to garnish

Heat the coconut oil. Add the whole cumin seeds, stirring until fragrant. Add the coriander, gram masala, curry powder, and sea salt. Stir well. Add the ginger, garlic, and jalapeño. Cook for a minute. Add the tomatoes, and cover. Cook for 8-10 minutes. The cauliflower should be cooked and the tomatoes should have cooked down to a thick paste. Remove from heat, stir in the lemon juice, and garnish with cilantro.

A different kind of salad

Do you love salads, but get tired of the same ol' lettuce and carrot mixture? Then this recipe is for you.

This salad is closer to the slaw family. It's easy to prepare and can sit dressed overnight without wilting. I substituted green cabbage instead of lettuce, and made it heartier by adding some cooked brown rice. Sesame oil, cilantro and rice vinegar give it a light and refreshing flavor. Walnuts add healthy fat to keep you full longer.

Cabbage, walnut and rice salad
1/2 head of green cabbage, thinly sliced
1 c cilantro, chopped
1/2 red onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
1/2 c cooked brown rice

1/4 c sesame oil

4 tbsp rice vinegar
dash of sea salt
dash of red pepper flakes
1/4 c chopped walnuts

Mix the cabbage, cilantro, onion, carrot, celery and cooked brown rice into a large bowl. In a smaller dish, whisk together the sesame oil, rice vinegar, salt and red pepper flakes. Then pour over the salad and mix well. Fold in the walnuts. I garnished with avocado slices too. Enjoy this hearty, yet refreshing salad on these hot August days.

Words of wisdom

We went to my parents' house this weekend for a pre-wedding party. It was great catching up with old friends and family. We were lucky to receive generous gifts, but my favorite were the homemade goods and recipe for the best potato soup. I love the words that were scribbled onto the card even when you are married, food is always a must. 

Be sure to check in tomorrow as I have some exciting news of what I've been working on the past few months!

Shishito peppers

Saturday morning I was making my normal rounds at the farmers market. I said hello to familiar faces, picked up eggs and filled my bag with a variety of summer vegetables. I was at one of my favorite farmers' tents ready to pay for lemon cucumbers, when they asked me to try their Japanese shishito peppers. They had just sauteed the peppers in sesame oil and finished them with a splash of soy sauce. I picked up one of the small peppers, browned on both sides, and took a bite. Wow. They tasted like bell pepper and jalepeno, minus the heat. As you can see, I returned home with a carton of them. I cooked them with dinner that very night.

As I put the peppers on the table, I told Josh not to worry, they weren't spicy. He took a bite approvingly, but said he thinks they want to be spicy. I laughed, ate another one, and wham! That little pepper had some heat! There was only one pepper in my bunch that was spicy, so be careful as you're nibbling on these tasty treats.


Shishito peppers
1 tbsp sesame oil
1 bunch shishito peppers
dash of tamari (or soy sauce)

There is no need to peel, chop or dice these peppers. These small peppers are cooked and eaten whole. They have a thin, delicate skin, so they cook quickly.

Heat sesame oil over medium heat. When the pan is hot, toss in the peppers. Now let cook, stirring, so they don't burn. Keep a close eye on them. When the peppers have cooked down and are browned all over, remove from heat. This should take 5-8 minutes. Toss with a dash of tamari. If you don't have tamari or soy sauce, finish with sea salt and lemon. A great appetizer or afternoon snack.

NC fish tacos with pickled red onion

When a friend offers you freshly caught fish (from the NC coast), you accept and make fish tacos. Well at least, that's what we did the other night.

I was never a big seafood person growing up. But after studying holistic nutrition and reading about the benefits of fish, I've tried to incorporate it into my diet more. Fish contain omega-3 fatty acids that improve brain and memory function, help with inflammation, lower cholesterol and support healthy skin and hair. I know what you're thinking, aren't you vegetarian? I eat that way most of the time, but I also listen to what my body needs. And sometimes that includes organic, local chicken and fish.

NC fish tacos with pickled red onion
Adapted from Epicurious
Marinade for the fish
1 tbsp cumin, whole seeds
1 tbsp oregano
1 tsp red pepper flakes
1tsp paprika
2 tsp sea salt
dash of cracked pepper
1/4 c olive oil
1/4 c cilantro, chopped & rinsed

~1 lb of mahi mahi (or a mild, white fish)
1 lime

Mix all ingredients in a small shallow dish. Add fish, flipping a few times to get the marinade on both sides. Refrigerate for at least 30 minutes. Heat saute pan over medium heat. Add fish. Cook for a few minutes on each side. The fish should be lightly browned. Squeeze lime over the fish.

I've made these pickled onions before. They involve just two ingredients, onions and vinegar. I could eat them on everything.

Pickled red onions
1 small red onion, thinly sliced
Red wine vinegar

Put onion slices into a small bowl. Cover almost completely with vinegar. Let macerate, while you're cooking the fish or making guacamole.

Now assemble your fish tacos. Grab a corn tortilla (make sure to heat up first), fill with guacamole, a handful of pickled onions and fish.

Serve with guacamole, chips, and a black bean salad like this one.

Fresh tomato juice

Did you drink those little cans of V8 as a kid? I did. Unlike most kids, I actually enjoyed them. Maybe that explains why I love bloody marys so much. For me, it's more about the tomato juice than the vodka.

This is the easiest tomato juice recipe ever. You can make this faster than going to the grocery store. That is, if you have ripe tomatoes at home. I highly recommend using local tomatoes from the farmers market.

Simple tomato juice
Recipe by Deborah Madison, Local Flavors
3 large tomatoes, quartered (heirloom are my favorite)
1/2 c ice cubes
lemon juice, to taste
dash of sea salt & cracked pepper
dash of cayenne
1 tbsp apple cider vinegar (optional)

Blend tomatoes and ice on high. Pour through a sieve–to remove the tomato pulp and skins–into a mason jar. Using the back of a wooden spoon, push the liquid out of the mixture. Stir in the lemon juice, salt, pepper, cayenne and vinegar. Since the juice was blended with ice, it will be nice and chilled. Pour yourself a glass and garnish with a celery stick or fresh basil. Makes about 2 cups, depending on the size of your tomatoes.

Tomato-watermelon salad with feta

Hope you all had a great holiday weekend. I can't believe it's already July. That means the year is already half way over, and we're getting closer to getting married (!).

Here's what I whipped up for a Fourth of July potluck. This salad screams summer. I love the combination of tomatoes and watermelon, especially with fresh herbs and salty feta. A great seasonal salad and a nice change from the regular ol' green salad.

Like tomatoes, watermelon contains the amazing antioxidant, lycopene. Watermelon is also an excellent source of vitamin C. I love how refreshing watermelon is on hot and humid Carolina days (which is everyday lately).

Tomato-watermelon salad with feta
3 large ripe heirloom tomatoes
4 cups watermelon, cut into cubes
1 small cucumber, chopped
2 tbsp balsamic vinegar
juice of 1 lime
3 tbsp olive oil
1/2 cup of herbs (basil, mint, cilantro)
dash of sea salt & cracked pepper
Garnish with feta

Mix the tomatoes, watermelon and cucumber into a large bowl. Drizzle with balsamic, lime juice and olive oil. Toss in the herbs, salt and pepper. Mix well. Garnish with feta. Feel free to omit the feta and add avocado to make this vegan. Enjoy!

Snack on this: Sungold tomatoes

I love picking these orange beauties off the vine and popping them straight into my mouth. Our garden will be overflowing with them soon, and I couldn't be more excited. I found a recipe for chilled Sungold soup in Local Flavors by Deborah Madison that I can't wait to try.

Eat more tomatoes!
Everyone probably knows that tomatoes contain lycopene. Lycopene is a powerful red carotene that protects against certain types of cancer. Lycopene also neutralizes free radicals before they can damage cells and it helps prevent heart disease. Eating tomatoes with fat, like olive oil, helps the body absorb more lycopene. So try this great dish with roasted tomatoes. Tomatoes are also high in vitamins C and A, potassium and fiber.

Enjoy these tiny tomatoes eaten alone or dipped into hummus. Yum.

Sources: 
Murray 2005, p. 241-242
whfoods.com