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edgewaterfarmcsa · 10 months

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CSA WEEK 3

p i c k l i s t

strawberries - garlic scapes - cilantro - lettuce - fennel - broccolini -

cucumber - summer squash - zucchini - plants!

This was a very hard rain. Too hard of a rain. We are at that point in berry season where so many strawberry varieties are ripening up and ready for the picking. Strawberries want sunny days, therefore we want sunny days. The rain was expected to come on Sunday, but somehow it held off until Monday around noon, at that point we knew we were working under borrowed time. Enter Monday morning, A chance to pick off as much fruit as possible before the inevitable. Right as our bellies called us to lunch, the heavens opened up, and the rain came crashing down. Within the first hour, there were little rivers everywhere pooling up around the farm draining into flood zones.

This does not make for the end of strawberry season- there is still a lot of good fruit out there, and late season berries to come, BUT it will make for slower picking for the field crew and there is a very good chance you will find a few extra ripe and soft berries in your quart this week, nothing a little cream and biscuit can't fix (hello strawberry shortcakes!). These berries are meant to be eaten the same day as they are picked. Our hearts are a little heavy after this rain, but hopefully some good jam and smoothies will come out of it, and fingers crossed that by next week the fields will dry out and the next flush of berries will be primo.

In other news, the field cucurbits have arrived! Summer squash, zucchini, cucumbers galore.

FARMY FOODIE PRO-TIPS:

This is a perfect week to grill or to salad

Crops to grill: Garlic scapes! Fennel! Summer squash! Zucchini! broccolini!

Crops to salad: Lettuce! Fennel! Cucumber! Cilantro!

Also I bet if you grab a cuisinart, some garlic scapes, cilantro, olive oil, salt, and pepper you could make some real dippy-spread magic happen for all that grilled veg.

Depending on how much you like (or should I say love?) garlic flavor, you can swap the green stalks for half or all of the basil in your go-to pesto recipe. Blitz in a food processor with Parmesan, pine nuts, olive oil, and salt and pepper.

Fold chopped and sautéed garlic scapes into frittatas, omelets, or our best-ever scrambled eggs.

Swap thinly sliced garlic scapes for the scallions in your next batch of crispy fried rice.

Cut garlic scapes into coins and add them to a hot pan to make all sorts of stir-fries.

Mix finely diced garlic scapes into a vinaigrette or green goddess dressing to instantly upgrade your next salad.

Blister whole garlic scapes on the grill for a lightly charred snack or side dish to serve at your next barbecue.

Stir finely chopped garlic scapes, olive oil, and salt into Greek yogurt to make a dip for crackers or crudités. Or, thin the mixture with a spoonful of water and drizzle it over grilled meat or roasted veggies.

Pickled garlic scapes are a revelation. Cut the green shoots into 6-inch pieces and process them the same as pickled ramps.

Sauté sliced scapes to use as a homemade pizza topping. Save any leftover oil from the pan in the fridge for your next salad dressing.

Use the scapes whole in a hearty, warm-weather-friendly braise.

Add a few diced garlic scapes with the chopped onion the next time you make risotto. Feeling fancy? Save one finely sliced green stalk to garnish each bowl.

Mix chopped scapes with room-temperature butter and roll it into a log to make a versatile compound butter. Use it on grilled or pan-fried fish, roasted veggies, and garlicky grilled cheese. Or stash it in the freezer and pull it out a few months down the road to make a truly special Thanksgiving turkey.

2 cups all-purpose flour 1 tablespoon plus ½ teaspoon baking powder ¼ cup plus 3 tablespoons sugar, divided ¼ teaspoon kosher salt, divided 6 tablespoons unsalted butter, cut into cubes and chilled 2 hard-boiled egg yolks, mashed with a fork or pushed through a small-mesh sieve 1¾ cup chilled heavy cream, divided 1 tablespoon unsalted butter, melted

3 pints fresh strawberries, washed, hulled and halved or quartered, depending on size

Preheat oven to 400˚F.

In a large bowl, sift together the flour and baking powder. Mix in ¼ cup sugar and the salt.

Add the chilled butter cubes and, using your fingertips, work the butter into the flour mixture until it has the consistency of coarse crumbs. Add the mashed hard-boiled egg yolks.

Add ¾ cup cream, little by little. Gently mix until the dough just comes together.

Turn the dough onto a lightly floured board and gently knead into a smooth ball (about two or three turns). Gently pat down the dough to make a flat 1-inch-thick slab. Using a lightly floured 2½-inch-round biscuit cutter or an overturned glass, cut straight down to create 6 shortcakes. Place the shortcakes on a plate lined with waxed paper or plastic wrap and refrigerate for an hour, or overnight.

Just before baking, brush the tops of each shortcake with melted butter and sprinkle with 1 tablespoon sugar.

Transfer the chilled shortcakes to a parchment-lined baking sheet. Bake on the center rack of the oven until golden and firm to the touch, 15–20 minutes. Remove from the oven and let cool.

While the shortcakes cool, prepare the fruit filling and whipped cream. Place the strawberries in a large bowl. Gently toss with 2 tablespoons sugar and let sit until macerated, up to 10 minutes.

In the bowl of a stand mixer fitted with a whisk attachment, whip the remaining chilled heavy cream on low and gradually increase speed until it begins to thicken. Reduce speed, add remaining 2 tablespoons sugar and begin to slowly increase the speed until the whipped cream is thickened, about 4 minutes total.

Alternately, vigorously shake cream and sugar in a large Mason jar until desired consistency is reached, 10–15 minutes, depending on upper-body strength and determination.

Using a fork or serrated knife, cut the shortcakes in half. Place the bottom halves on plates and generously spoon the macerated strawberries and juices over them. Top with a heaping dollop of whipped cream. Top with the other half of each shortcake, or serve open-faced with the top halves on the side. Serve immediately, if not sooner.

BROCCOLINI:

Yes yes, the broccolini has flowered but it is still good! Just quickly stirfry with sesame oil and a pinch of salt. We had to pick off these shoots to keep the plant production going, and figured it would be better to share with you then toss in the compost pile. They are delish, enjoy!

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thefoodarchivist · 4 years

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Family picnic 🧺 featuring avocado, hard boiled eggs, homemade granary bread, olives, crudités and fruit salad

#picnic food #food #balanced eating #healthy food #healthy living #healthy eating #food ideas #food inspiration #meal ideas #meal #meal inspiration #packed lunch

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seedertitle0-blog · 5 years

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How to Get Organized for Dinner: Part 2 – Meal Prep

We’re on a mission to simplify family dinner and today’s post is all about setting yourself up for success by meal prepping.

If you thought a meal plan was the same thing as meal prep, don’t worry, most people confuse the two life hacks, and truthfully, you need one to do the other. Your meal plan outlines meals and helps organize your grocery haul for the week, but your meal prep is the pre-processing of those groceries into ready-to-go elements for dishes throughout the week.

If you are able to put in an hour or two of meal prep after you bring the groceries in, your life will change. You’ll be two steps closer to getting a wholesome meal on the table on a busy weeknight, because you will a) already have decided what to make, and b) have prepared a portion of the meal in advance.

Read on for a clearer explanation about this gift to your future self, as well as a list of some of my favourite meal prep foods and recipes.

Here’s an example of how meal prep can ease your week:

On the same day that you shop for groceries, set aside an hour or two for kitchen work. Instead of shelving everything in the pantry and fridge, you work on a bit of advance preparation for those recipes in your week’s meal plan.

Perhaps you wash and dry lettuce, whisk up a salad dressing and make croutons for a Caesar salad. You cook off quinoa for a salad, and chop vegetables for a stir fry. Next you make a batch of pesto for Friday night pizza, and grate the cheese while you’re at it. You get a batch of cookie dough in the fridge, wash grapes for lunches and toast a big tray of nuts for snacking. If you’re feeling like you want to keep going, make Bircher Muesli or chia pudding for breakfasts.

Before you know it, you’ve got the building blocks for a handful of meals later in the week – not just dinner, but breakfast and school lunches, too.

(Side Note: Yes, meal prep is similar to batch cooking. In this series, we’re going to classify batch cooking as preparing whole meals – like trays of enchiladas and lasagna – but we will cover batch cooking in the next post!)

How to Get Organized for Dinner: Part 2 – Meal Prep

1. Start by cleaning out the fridge. Actually, this can happen at the same time as you are making your weekly meal plan, for those multitasking over-achievers.

2. Make your prep list. Turn on the oven, if you’re going to need it for roasting vegetables, then write up a quick list of what you need to do while it is pre heating.

3. Get down to work. Shoo everyone out of the kitchen, plug in a podcast and get busy. Give it an hour, and if you are in a groove, go for two.

4. Stash everything away in jars and clear plastic or glass containers. You want to be able to open the fridge and see at a glance what you have on hand.

Here’s an idea of what can be prepped in advance for an average week.

Condiments – Salad dressing, marinades, pancake syrup, nut/seed butters, hummus, tzatziki, spice blends & rubs.

Grains, Pasta and Legumes – cooked quinoa + farro, rice pilaf, cooked red lentils, cooked beans and chickpeas.

Vegetables – roasted vegetables, fresh crudité, grated carrots, spiralized sweet potato or zucchini, slow-roasted tomatoes, pumpkin puree, washed salad greens.

Fruits – Washed grapes, cubed honeydew melon, sliced cantaloupe, apple chips.

Baking – Muffins, granola bars, cookies, power bites, ricotta pound cake, sweet breads.

Misc – Cold brew iced tea, boiled eggs, crostini/croutons, cooked bacon, peach lemonade concentrate, trail mix.

I haven’t been just writing about meal prep this week, I’ve also been in the kitchen getting things in order before I take a little trip. The folks at the Prince Edward Island International Shellfish Festival have kindly invited me to come feast and frolic with them, as well as judge a junior chefs cooking challenge.

So I leave today for PEI, and in preparation, I have filled the fridge with all sorts of food to help Danny and the kids get their school lunches and hot dinners. Meal prep comes to the rescue in the form of spaghetti sauce, banana bread, chopped fruits and veggies and a batch of butter chicken. There’s also chia pudding, boiled eggs, salad dressing and washed lettuce. I think they will be okay.

Meal Prep Recipes

Here are a handful of my tried and true favourite recipes that are meal prep building blocks. Each and every one makes me feel like a rockstar in the kitchen.

Condiments

Mains

Snack/Lunches

Breakfast

The photo above was my meal prep shot for the week of Christmas last year. I was hosting Christmas Eve dinner and Christmas morning brunch, as well as attending various pot-luck dinners. Everything got done in the end, thanks to specific food prep, plenty of organization and many, many lists.

I didn’t start out with such extensive spreads, of course, but by incorporating a little meal prep into my week here and there, I’ve worked up to be able to take on major holidays with ease. Goals!

Do you meal prep? A lot or a little?

Source: http://www.simplebites.net/how-to-get-organized-for-dinner-part-2-meal-prep/

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dietauthority · 6 years

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7 Day Weight Loss Diet Plan For Vegetarians

A vegan diet is just one of the healthiest strategies to weight management. Plant-based foods such as vegetables, fruits, and also entire grains teem with fiber, which maintain you satisfied with less calories and also avoid weight gain. Furthermore, vegan diet plan for fat burning also reduces the threat of heart diseases.

Below are some suggestions for morning meal, lunch, evening snack and dinner for a vegetarian diet prepare for weight loss.

What Is Vegetarian Diet

A healthy vegetarian diet plan is apt for people of any ages. Whether it is youngsters, elderly, expecting ladies, breast feeding moms, contending athletes, or even recovering patients, a vegetarian diet regimen has all the nutrients, minerals, protein, calcium, vitamins, irons, and zinc required by the body for its appropriate functioning.

Many physicians prescribe a vegan diet regimen plan for the prevention as well as treatment of different sort of illness. Heart disease, diabetic issues, blood stress, cancer, renal conditions, weakening of bones, diabetes, dementia, gallstone, arthritis, etc. can be protected against with a healthy vegan diet regimen plan.

Following a healthy vegetarian diet strategy is a lot easier than adopting other diet strategy. A progressive adjustment to a vegan diet plan can be a lasting relocation and a lifestyle modification. A gradual boost of fruits and also vegetables in your everyday diet can assist you lower your meat intake. You could after that graduate to an entirely vegetarian diet.

Types Of Vegetarian Diet

The vegan diet regimen plan could be segregated right into four types:

1. Lacto-Vegetarians

The lacto-vegetarians take in milk items however do not consume eggs. They also eat honey.

2. Ovo-Vegetarians

The ovo-vegetarians are people that eat eggs, however no milk products. They likewise consume honey.

3. Lacto-ovovegetarians

The lacto-ovovegetarians are individuals that consume eggs, dairy, as well as honey.

4. Vegan

The vegans are those who do not consume any kind of milk items from pets, or eggs or honey. They only eat plant-based foods.

7 Days Vegetarian Diet plan Plan For Weight Loss

Day 1

Early morning - (6 am)

Start your day early with lemon water or lemon water blended with honey. This will help the body to obtain eliminate damaging acids created by the body.

1. Breakfast - (8 am)

1 poached egg, 3 pieces of brownish bread toast, 1 banana and 1 cup of environment-friendly tea.

2. Lunch - (1 pm)

1 section of brownish rice with tofu and smoked tomatoes

3. Evening snack - (4 pm)

Egg and also mayo sandwich: 2 pieces of brown bread full of pieces of steamed egg, sliced tomatoes, and low-fat mayo.

4. Dinner - (8 pm)

1 section of chickpea curry served with 2 chapattis, fresh eco-friendly salad with yogurt dressing.

Day 2

1. Breakfast - (8 am)

1 bowl of corn flakes or wheat flakes topped with a handful of raisins as well as 125 ml of skimmed milk as well as 1 apple.

2. Lunch - (1 pm)

1 offering of pea and also pumpkin curry, 1 cup of brown rice and salad 3. Evening snack - (4 pm) 2 slices of whole grain toast with baked beans as well as reduced fat grated cheddar cheese.

3. Dinner- (8 pm)

Vegetable stir fry with rice and salad

Day 3

1. Breakfast - (8 am)

1 dish of unsweetened muesli with skimmed milk, a piece of multigrain bread and also 1 orange

2. Lunch - (1 pm)

1 bowl of veggie soup, 1 toasted bagel with hummus and salad.

3. Evening snack - (4 pm)

Vegetable crudités with low-fat cheese

4. Dinner - (8 pm)

1 little dish of veggie dalia as well as 1 cup of veggie curry with 1 chapatti

Day 4

1. Breakfast - (8 am)

2 pieces of entire grain bread, 2 clambered eggs, grilled tomatoes and also 1 cup of tea.

2. Lunch - (1 pm)

1 mug dal with 1 mug brownish rice, 1 chapatti and 1 plate of green salad

3. Evening snack - (4 pm)

1 bowl of fruit salad as well as 1 mug of low-fat yogurt

4. Dinner - (8 pm)

Stuffed peppers (peppers stuffed with wild rice and vegetables) with 1 plate of upma.

Day 5

1. Breakfast - (8 am)

1 level or masala dosa with chutney and two idlis

2. Lunch - (1 pm)

2 chapattis made with whole wheat, along with combined vegetables and also 1 bowl of eco-friendly salad.

3. Evening snack - (4 pm)

1 little can of baked beans, smoked mushrooms as well as 3 slices of brownish bread.

4. Dinner - (8 pm)

2 chapattis with 1 mug of vegetables as well as 1 dish of dal

Day 6

1. Breakfast - (8 am)

1 bowl of immediate gruel covered with chopped fresh fruits as well as 1 boiled egg.

2. Lunch - (1 pm)

1 dish of mixed vegetable pulao, 1 mug of soy curry as well as lettuce salad

3. Evening snack - (4 pm)

Puffed rice with tea or coffee

4. Dinner - (8 pm)

2 chapatti, 1 cup of dal and 1 cup of paneer sabzi

Day 7

1. Breakfast - (8 am)

Muesli pancakes with a glass of grapefruit or Satsuma juice.

2. Lunch - (1 pm)

Fresh carrot as well as coriander soup with 2 pieces of multigrain bread as well as 1 cup of nonfat yogurt.

3. Evening snack - (4 pm)

1 cup of sprouts with pomegranate arils and also tea

4. Dinner - (8 pm)

Pumpkin, eggplant and also chickpea curry with 2 chapattis.

Varied Diet

The vegan diet regimen plan could be quite diverse. Thousands of plant-based foods make a vegan diet regimen plan interesting. You can make it as interesting as your palate and also calories allow. Various mixes as well as spices make sure that you do not obtain bored of the vegan diet plan. Vegetarian dishes are satisfying also. You can pick a diet regimen plan based upon your needs. A low-calorie diet strategy to drop weight, a diet strategy to recover from a condition or condition, or a well-balanced diet regimen prepare for a healthy and also in shape body - pick the one that fits your requirements.

Proper Meal Planning

It is important to have a proper meal planning when on a vegan diet plan. Only after that could you have a nutritionally well balanced diet. Numerous whine that people miss Vitamin B12, which comes from a meat-based diet plan. There are supplements offered that could aid strengthen your requirement for Vitamin B12.

Staples Of Vegetarian Diet

A regular healthy vegetarian diet regimen is high in fiber as well as complex carbohydrates, as well as low in saturated fat. A healthy vegan diet should include:

1. Fruits And Vegetables

You can have all sort of fruits and also vegetables in your diet. Five portions of vegetables and fruits is the advised day-to-day dose for a specific on a finest vegetarian diet strategy. These vegetables and fruits have all kinds of minerals and nutrients needed by the body.

You could eat them raw, prepared or as juice to suit your taste. They are a rich resource of fiber. They have a good amount of antioxidants. These are efficient for weight management as they have less calories in them. For greater weight loss, it is most ideal to decide for vegetables and fruits rich in water content.

You have to eat a range of vegetables and fruits to acquire all the essential nutrients and also minerals required by the body. A dietitian would certainly inform you to consume throughout the rainbow, i.e., you need to consume veggies as well as fruits in all colors. This method you can get optimum nutrients from these plant-based foods.

2. Grain And Cereals

You could consist of entire grains, grains, brownish rice, muesli, oats, barley, etc. You can eat bread, pasta, as well as lots of foods made from these whole grains as well as grains. They are highly healthy and also have good quantities of zinc as well as iron.

3. Legumes, Nuts, And Seeds

There are various kinds of legumes, nuts as well as seeds that you can include in your diet plan. Products like kidney beans, soya beans, lentils, chickpeas, split peas, almonds, walnuts, flax seeds, sesame seeds, peanuts, and so on are good resources of iron, carbohydrates, fats and also healthy fats. They help to lower cholesterol and maintain our heart healthy. They also include good quantities of omega -3 fatty acids.

4. Diary And Soya Products

Milk, cheese, yogurt are resources of minerals and also vitamins that could be consisted of in your diet. These are abundant resources of calcium as well as healthy protein for the body. Numerous fat-free and decreased calorie options are readily available in the market.

5. Fat

Fat is an important component called for by the body. Fat aids the joints to be oiled and also makes motions simpler. You have to have unsaturated fats, which can be located in nuts, avocados, as well as particular other foods. This can actually be very advantageous forever health and wellness. You can prevent saturated fat that is normally offered through pet meat. Saturated fat is bad for the body.

Benefits Of A Vegetarian Meal

1. Low On Calories

Plant-based food is low in calories as compared to meat. Meat makes up a bigger part of the dish. The vegetarian sections are smaller sized as the stomach gets complete faster in a vegan diet regimen. This, in turn, leads to intake of much less food, which suggests much less calorie intake.

2. Fewer Diseases

People on a vegetarian diet regimen have reduced occurrences of diseases. High blood pressure, diabetes, cardio diseases, cancer cells, strokes, and so on are more common in people who consume meat.

3. Less Body Mass

Individuals on a vegan diet plan have low body mass, and as they expand older, they have the tendency to put on less body weight compared with meat eaters.

4. Better Cholesterol Level

It has actually been kept in mind that individuals on a vegan diet have a much better cholesterol degree. People dealing with cardiovascular disease had lower LDL degree when they switched over to a vegetarian diet. LDL is the primary reason behind the blocking of arteries in people.

5. Lower Risk Of Cancer

Studies have actually confirmed that individuals on a vegan diet have reduced risks of establishing cancer when compared to meat eaters.

6. Live Longer

People on a vegetarian diet regimen often tend to live longer compared to those on a non-vegetarian diet plan. They are much less prone to chronic illness and also obesity.

7. Boosts Metabolism

A vegetarian diet regimen plan is high in fiber and also facility carbs, which assists enhance the metabolism. This, in turn, aids you to melt even more calories. By doing this, you have the ability to preserve a healthy and balanced weight.

8. Higher Energy

People on a vegan diet regimen have greater power degrees when compared with individuals on a meat-inclusive diet plan. They are additionally normally more active compared to others.

9. Healthy Skin

Nuts, vitamins, and also various other nutrients from vegetables as well as fruits play a massive part in endowing an individual with healthy and balanced skin. You will certainly notice that people on a vegan diet plan normally have great glowing skin with few blemishes.

10. Reduces Body Odor

People who eat meat generally often tend to have a body smell. In warm as well as damp weather condition, individuals would not prefer to stand beside you. Individuals on a vegan diet have decreased body odor.

11. Healthy Nails

People who are on vegetarian diet regimens have healthy and balanced nails. This is an indication of general health. Their nails are much stronger.

12. Bad Breath

Vegetarian dieters have a reduced occurrence of halitosis. With this diet regimen, you will have not a problem standing close to a friend and talking.

13. Healthier Hair

If you desire much longer, thicker and also healthier hair, switch to a vegetarian diet plan. Lots of research studies have actually shown that a vegan diet regimen is excellent for the health and wellness of the hair.

14. Lesser Allergies

People not eating meat as well as other animal products show less allergies and its signs. They have less possibilities of blockage and also runny noses.

15. Fewer Cataract Incidences

Much of the macular degeneration is avoided by a vegan diet plan. Cataracts can be prevented via the consumption of fruits as well as veggies. Produce high in antioxidants are additionally believed to aid prevent cataracts. These fruits and veggies are high in nutrients and also minerals that benefit the eyesight.

16. Osteoporosis

Bone health relies on an equilibrium of neither excessive nor inadequate. It needs an ample intake of calcium, healthy protein, high potassium, and also low salt. With a healthy and balanced vegan diet regimen, these could be established to a best balance. This helps to stop osteoporosis, making the bones stronger.

17. Arthritis

Reducing dairy usage has actually long been attached with reducing joint inflammation signs. A new study points out that a mix of gluten-free as well as vegan diet regimen is good for boosting the physical condition of those struggling with rheumatoid arthritis.

18. PMS

Women who have actually switched to a vegan diet plan have experienced their PMS signs becoming less serious or vanishing completely. The removal of dairy is taken into consideration in order to help with those experiencing PMS. No pains or bloating is experienced by such females on a vegan diet.

19. Diabetes Reduction

There is a decrease in situations of diabetic issues in people on a vegan diet.

20. Immunity

A vegan diet plan boosts the resistance of an individual. They are much less most likely to fall sick or agreement microbial infections.

If you are a hardcore meat eater and also intend to change to a vegetarian diet regimen, it is constantly much better to look for the insight of a doctor first. He could assist you to make a way of life modification in an appropriate way. It is a lot easier to switch over to a vegetarian diet regimen. There may be first missteps of irregularity or irritable bowels. The physician can direct you well right into this healthier diet. Complying with a vegan diet regimen aids one to stay fitter as well as healthsome permanently. It likewise assists one to live a longer life. A plant-based diet plan is not only great for your body, however is environment-friendly too.

Tips For Vegan Effective weight loss Diet regimen Plan

A well balanced vegan diet regimen is a must for a healthy and balanced weight-loss. A balanced vegetarian diet plan is based upon the MyPlate plan. The plan guarantees that you get the appropriate percentage of nutrients without taking in meat, fish or their derivatives. You must consume five portions of fruits, veggies, and fiber-rich food like potato, entire grains, cereals pasta, bread, and also rice. You need to likewise include milk products like milk, curd, paneer, and cheese.

The ideal method to lose weight is by lowering calories. Enhance the quantity of calories you melt via workout. Workout for 20 to Thirty Minutes everyday to increase the metabolic rate and also melt fat. You could take up high-intensity exercises like aerobics, swimming, and cardio exercises to shed calories faster.

Breakfast is one of the most vital meal of the day. Eat a protein as well as fiber rich morning meal to remain complete for a much longer time.

Drink 2 litres of water every day. Water aids in food digestion as well as eliminates the harmful toxins and metal from the body. Replace your chilly drink and alcohol with fresh fruit juice, water, buttermilk, and also coconut water.

Reduce your oil, sugar and salt consumption. 2 tablespoons of improved or olive oil each day suffice. Avoid consuming butter, margarine as well as ghee in high quantities.

Processed and also unhealthy food like chips, cookies, biscuits as well as instantaneous noodles should be avoided. Extremely processed foods are reduced in nutrients, which could result in overeating.

Fiber abundant foods are superb in weight-loss administration. Consist of fiber abundant foods like cereals, whole grains, oats, veggies and fruits in your diet plan. Fiber is needed to keep bowel movements and prevent constipation. It will certainly additionally keep you complete for a much longer period.

Include antioxidant-rich foods in your diet plan. Vibrantly colored veggies and also fruits like carrot, beetroot and also spinach are abundant in biotin, a powerful anti-oxidant. High levels of antioxidants in the body will certainly boost resistance, shielding from a number of diseases.

This vegan weight-loss diet regimen plan will not just offer you the power to continue with the daily tasks, but will additionally supply resistance from wellness problems. Please keep in mind that this is a generalised concept. Seek advice from a diet professional or nutritional expert for a tailored weight-loss plan.

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unsoundedcomic · 6 years

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Uh this isn't an unsounded question so not sure if it's appropriate to ask here, but I remember you saying you had a strict and healthy diet for reasons, and I'm wondering if you have any favorite recipes for veggies. Trying to eat healthy but also I'm poor and I'm really tired of eating cooked carrots with everything. Anything come to mind offhand?

Haha, my diet hasn’t been as strict and healthy in the last six months... I’ve been so busy with work that I’ve been eating out waaaay too much.

But vegetables still rock. My favourite prep and probably the easiest is roasting them. Broccoli, carrots, cabbage, brussel sprouts, red potatoes, squash, pumpkins, beets, zucchini all roast amazingly. Buy what’s cheapest. Chop them into bite-size bits then spread them on a baking sheet in a single layer and let them go for twenty to thirty minutes at 400F. Throw a few cloves of garlic in there with them. Some people will say to coat them in olive oil first but that just adds calories. Doesn’t need it. Dash with salt though. Salt brings out the flavour of things. For afterwards you might consider looking in the spice aisle for a good seasoning blend. I have a spice shop I visit now and then that has a lemon garlic herb blend that I put on roast veggies, but also just black pepper is nice. Or if you’re feeling fancy, buy a bottle of balsamic reduction. Alessi makes some nice flavoured reductions. They are a little pricy (less so at Walmart, look for them by the vinegar) but just use one tbsp at a time and a bottle will last a long while. Put said tbsp into a bowl with your roasted veg and toss to coat. Hopefully your garlic is soft enough it breaks open and joins the party. Scrummy! Bonus status effect: your garlic-infused tongue can be used like a Belmont’s whip.

Might be more effort than you’re into though on any given night though, so look in the frozen veg section for the single serve veggie sides. A lot of them come sauced and are quite tasty and low in calories. Just pop that in the microwave.

Salads are also very nice. I don’t usually use greens in my salads just because it’s hard to get through a whole bag before it starts wilting and that’s a waste of money and food, so I usually do more of a crudités: cucumber, carrots, cherry tomatoes, celery, maybe a chopped apple or berries depending on what dressing I have and if they were on sale. A pretty typical meal for me is a whole bowl of chopped veg with like a piece of fish or a few boiled eggs.

Or at least it should be. I gotta lay off the donuts and Italian market!

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nemodernmama · 6 years

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Sweet Summertime

This time of year the quality and variety of produce is obscene here in New England. The farmers markets and road side stands are bursting with tomatoes, cucumbers, and one of my summer favorites zucchini! Zucchini is fantastic in the am with your eggs, fried and dipped in marinara for a snack, raw as a great crunchy addition to your crudité plate and my personal favorite as the star of my homemade zucchini parm. If you love eggplant parm but not the gas that comes after then meet your new best friend; eggplants cousin, the zucchini! Zucchini tends to have less bite than eggplant, it is easier to digest and easier to get my kids to eat. There are always little hands reaching onto the counter when I am frying zucchini in my kitchen 😊 I like to serve this with a nice light arugula salad with a simple EVOO/lemon juice dressing and Italian Spritzer. Ciao ciao mi amici xoxo

*MMH=Modern Mama Hint 😉

Zucchini Parmesan

-2 lbs zucchini

MMH*: zucchini should be about size of a banana, the larger ones have less flavor and can get very seedy. I used 5 organic zucchinis. Check to make sure it is free from dark spots and still firm to touch

-1 cup flour for dredging

-3-4 large eggs

-Oil for frying

-Jar of marinara sauce or homemade (recipe to follow)

-Grated Parmesan Cheese

Preheat oven to 350 degrees

Cut zucchini into rounds or strips, I like to do a combination because I am indecisive LOL

Beat eggs in shallow dish with about ¼ cup of water, this is your egg wash

Pour about 1 cup of flour into shallow dish

MMH*: I use zip lock bag for easy clean up

Heat oil of choice over med/high heat

Dredge zucchini in flour then into egg wash

Fry until golden brown and salt once removed

In a casserole dish layer: fried zucchini, marinara sauce, parmesan

MMH*: I like to start with a small amount of marinara before my first layer

I make sure to use about a ladle full of sauce for each layer; if you use too much sauce it will fall apart when you cut it. I sprinkle about a 1/3 c of parmesan on each layer. I often use already grated cheese and it comes out just as amazing but grate your own to take your casserole to the next level!!

Bake at 350 until top layer of cheese is golden and casserole is bubbling (about 30 min)

MMH*: if casserole is bubbling but top not as brown as I like I will put it under broiler for about a minute (do not walk away!!!) instead of cooking longer.

I like to garnish with extra chopped parsley

Let your casserole sit at least 20 minutes before cutting, it is even better the next day if you can wait that long to dive in!!!

Homemade Marinara

-2/3 cloves garlic minced

-2 tbsp. EVOO

-2 Tbsp.. tomato paste

-1/3 cup red wine

-whole canned tomatoes (one large 28 oz.)

-Fresh herbs chopped or dried herbs

MMH*: I used parsley and spicy oregano from my herb garden. Dried oregano, fresh basil or pepperoncini all work well here.

Sautee garlic + pinch of salt in EVOO until fragrant, about 1 min

Add tomato paste + pinch of sugar and sauté another minute

Add wine and stir to combine

Pour whole tomatoes into a bowl and crush with your hands (oh this feels so good!!)

Add tomatoes to pot (season with salt and add about 1/3 cup of water to can and slosh out rest of tomato juice, add to pot and bring to a boil

If using dried herbs add now

Simmer sauce for 20 min

If using fresh herbs add chopped parsley and oregano now

#NEModernMama

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bluemagic-girl · 4 years

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🔥Stay healthy at home: the nutritionist-approved working from home diet🔥

The latest lifestyle, fashion and travel trends

No more commuting and the opportunity to wear your pyjamas to work. Working from home might sound like a dream come true on paper. But if you’re not used to the structure of setting up a home working routine, it can be difficult to keep things in order.

Aside from the isolation and lack of structure, diet can be one of the biggest challenges when you work from home. Nutritionist Kim Pearson is here to help, with advice to ensure working from home doesn’t derail your diet.

Keep Structure

With easy access to your kitchen, cupboards full of snacks and nobody else waiting until 1pm to eat their lunch, it can be easy to eat your way through your new working from home day. But just because your day isn’t broken up by commutes, meetings and lunch hours doesn’t mean you shouldn’t structure it as if it is. Set a time for breakfast, lunch and to finish working and stick to them.

Repurpose Your Commute

If you are used to a lengthy commute, it can be tempting to use this time to lie in bed scrolling for pandemic updates. Instead, aim to use this time productively. Get out for a walk in your nearest park or use your commute time to meal plan and prep. How about switching that 30-minute central line journey for putting on a healthy slow cooker dinner that you can enjoy that evening?

Stock Up

Buy (a sensible amount of) healthy ingredients to stock up your cupboards for the week so that you can throw together something quick and easy for lunches. Boil eggs and roast some veg (in your repurposed commute slot) to throw together with salad leaves and olive oil dressing for a quick lunch later in the day.

Clear Out

As well as making sure your cupboards are stocked with healthy essentials, if there are trigger foods that will tempt you to snack or over-indulge, make sure they’re not in the house. In an office full of people around it’s a lot easier to just take one biscuit, but when you’re working from home, once you open the packet the people to biscuit ratio isn’t so favourable from a health point of view.

Beat Boredom

It’s normal to break up your office working day with coffee breaks, chats with teammates, trips to the shops and meetings. Your at-home work day will look very different, and boredom can turn into snacking. Learn what your triggers are for eating when you’re not actually hungry and break up your working day with things like meditation, going for a short walk or domestic tasks like putting the washing on or doing the hoovering.

Don’t Eat at Your Desk

Turning your home desk into a snack table is not the best idea. Eat any meals in the place you’d usually eat and avoid grazing, set out times for eating and try to avoid getting into the habit of completing a task and rewarding yourself with a snack.

If your desk is right by the kitchen this will be even harder – if you can position yourself further away you might want to consider this. Overcoming the urge to snack really is the biggest challenge. If you are a chronic snacker, make sure you have healthy options, such as olives, unroasted nuts and vegetable crudités, all of which are better than crisps, nuts and biscuits.

Coffee Breaks

As well as constant grazing, it can be easy to punctuate your new working day with a lot of coffee breaks. Try to be mindful of how much caffeine you’re consuming, and when, as drinking it too late into the day can affect your sleep. Try switching to decaf or try some new herbal teas.

from Moose Gazette https://ift.tt/2J578bz via moosegazette.net

#Moose Gazette

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riverheadbooks · 7 years

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Riverhead Table: THE STARS IN OUR EYES

When we decided to build our next Riverhead Table around THE STARS IN OUR EYES—“a fast, fun look at celebrity culture” (Washington Post) by the luminous Julie Klam—we knew immediately that we wanted to host a Classic-Hollywood-Steakhouse-Slash-Oscars-Viewing-Party style cocktail event. There would be glitz! There would be glam! There would be mini steaks on toast and lots of champagne!

So we gathered a couple dozen friends—just the usual pals like Meg Wolitzer and Roz Chast to name a few (excuse us while we fan girl in the corner)—at the beautiful Upper East Side home of New Yorker writer Patricia Marx to celebrate Julie’s new book with cocktails, crudités, and more. We hope you’ll try some of these fun party recipes during award season!

Shrimp Cocktail

Crudités Vegetables with Remoulade Sauce

Crostini with Steak and Horseradish Cream

Mini Wedge Salads

Chocolate Mousse

+ a cheese platter from Whole Foods because, well, it isn’t a Riverhead party without a cheese platter.

(Julie Klam channeling Ina Garten)

INA GARTEN’S SHRIMP COCKTAIL (Recipe from Food Network)

Total Time: 15 minutes

Yield: 6 servings

1 lemon

Kosher salt

2 pounds large shrimp in the shell (about 30)

1/2 cup chili sauce (recommended: Heinz)

1/2 cup ketchup (recommended: Heinz)

3 tablespoons prepared horseradish

2 teaspoons fresh lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce (recommended: Tabasco)

Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and de-vein them. Keep cold until ready to serve. For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

CRUDITÉS VEGETABLES WITH REMOULADE SAUCE (Recipe from Epicurious.com)

Total Time: 15 minutes

Yield: Makes 8 to 10 servings; dip makes 3/4 cup

1 bulb fennel, sliced

1 bunch radishes, trimmed

1 bunch small young carrots, trimmed and peeled

2 Belgian endive heads, trimmed and leaves separated

2 small Persian cucumbers, quartered lengthwise

4 teaspoons kosher salt

For the remoulade:

1/4 cup plain yogurt

1/4 cup mayonnaise

1 tablespoons capers, rinsed and chopped

1 tablespoon lemon juice

2 tablespoons Dijon mustard

1 tablespoon chopped flat-leaf parsley

Kosher salt and freshly ground pepper, to taste

In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day). In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.

DO AHEAD: The vegetables can be prepared, covered, and refrigerated up to 1 day ahead of time. The sauce can be made up to 2 days ahead of time.

CROSTINI WITH STEAK AND HORSERADISH CREAM (Recipe from Williams Sonoma)

Total Time: 30 minutes

Yield: 28 servings

1 1/2 lb. flank steak, trimmed of excess fat

3 Tbs. olive oil

Salt and freshly ground pepper, to taste

2 Tbs. prepared horseradish

3 Tbs. sour cream

1 French or sourdough baguette, cut into 1/2-inch-thick slices (about 28)

Paprika for garnish

Season the steak and make the horseradish cream

Preheat an oven to 350°F. Place a rack in a roasting pan. Brush both sides of the steak with 1 Tbs. of the oil. Season generously with salt and pepper. Place on the rack and let stand at room temperature. In a small bowl, whisk together the horseradish and sour cream. Make the crostini Arrange the baguette slices on a baking sheet and brush lightly with the remaining olive oil. Season with salt and pepper. Bake until golden, 10 to 15 minutes. Transfer to a platter. Cook the steak Preheat a broiler. Broil the steak until firm but still quite pink in the center, about 6 minutes per side. Let rest for 5 minutes. Cut the steak with the grain into slices about 2 inches thick, then thinly cut the slices crosswise across the grain.

Arrange 1 or 2 slices on each crostini, top with a dollop of the horseradish cream and sprinkle with paprika. Transfer to a platter and serve at room temperature.

MINI BACON AND BLUE CHEESE WEDGE SALAD (Recipe from Brit&Co)

Total Time: 1 hour (mostly spent assembling!)

Yield: 12 servings (more if you’re conservative with your lettuce leaves)

Ingredients for the salad

1 heads iceberg lettuce

1 pint cherry or baby plum tomatoes, each one sliced in half

1 package of bacon, cooked crispy and crumbled

1/2 red onion, chopped (optional)

Blue cheese dressing (store-bought or homemade)

Blue cheese crumbles

cocktail toothpicks

Ingredients for the dressing

3 ounces blue cheese crumbles

3 tablespoons buttermilk

3 tablespoons light sour cream

2 tablespoons Lemonaise Light (or mayo)

2 teaspoons white wine vinegar

Juice from 1/2 lemon

Pinch of sugar

Pinch garlic powder Salt and freshly ground black pepper

Preheat the oven to 400°F. Place your slices of bacon on a baking sheet and bake in the oven for 15-20 minutes, or until it reaches your preferred level of crumbliness. Slice your tomatoes and onions according to the above guidelines while the bacon is cooking.

Make Blue Cheese Dressing

Full disclosure, we used store bought blue cheese dressing. (We had a limited amount of time to cook so we had to take some short cuts!) But here’s how to make the dressing if you have the time: In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, lemon juice, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

Mini Salad Assembly

Slice a head of lettuce in half through core. Cut each half into three wedges. Cut each wedge in half again. Keep in mind that each mini salad needs around 3-4 lettuce leaves. Spear 2-3 tomato halves with toothpick and secure into each lettuce wedge or stack. Drizzle with blue cheese dressing and sprinkle with bacon bits, chopped onion, and more blue cheese if desired. Season with salt and pepper and serve!

CHOCOLATE MOUSSE DESSERT (Recipe from Chowhound.com)

Total Time: 2.5 hours

Yield: 15 cocktail servings

**We highly recommend using an electric mixer for this recipe (unless you intend to replace “arm day” at the gym with the making of this recipe—in that case by all means use a regular whisk)

5 ounces semisweet or bittersweet chocolate, coarsely chopped

1 cup very cold heavy cream

3 large egg whites (no traces of yolk), at room temperature

Sweetened whipped cream, for serving (optional)

Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. Place chocolate and 1/4 cup of the heavy cream in a large heatproof bowl. (Place remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Melt chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan and set aside to cool slightly.

Place egg whites in a second large bowl and whisk vigorously until stiff peaks form, about 3 minutes (make sure the bowl and whisk have no trace of oil or fat, or the whites will not whip properly); set aside. (Alternatively, you can use an electric mixer.) Clean and dry the whisk (or your beaters if you’re using an electric mixer). Place the remaining 3/4 cup heavy cream in a third large bowl and whisk until stiff peaks form. (Alternatively, you can use an electric mixer.)

Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix).

Spoon the mousse or pipe it from a pastry bag into serving cups and refrigerate for at least 2 hours. Serve with additional sweetened or flavored whipped cream if desired.

We have to admit -- we’re pretty good at catering parties. Give us a call if you’re interested in hiring us for your next event.

Just kidding about that. But, seriously, keep scrolling to enjoy some photos from our classic Hollywood cocktail party and don’t forget to go buy a copy of THE STARS IN OUR EYES by Julie Klam!

(Riverhead Books Executive Editor Jake Morrissey raises a glass to Julie Klam.)

(Roz Chast.)

(Meg Wolitzer.)

(Patricia Marx says a few words about THE STARS IN OUR EYES and Julie Klam.)

(A dedicated reader.)

#RiverheadTable #food #cooking #julieklam #thestarsinoureyes #celebrity #hollywood #partyideas

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reciperenovator · 5 years

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Caesar salad cheese board! #Repost @thedelicious with @get_repost ・・・ caesar. but make it fashion. . caesar salad board with: 🥬 little gem lettuces 🥖garlic croutons 🍳soft boiled eggs 🍡snap peas 🌳capers 🧀parmesan crisps 🐟anchovies 🥒cucumber 🍋lemon 🌱celery 🧀crumbled parmesan 💦anchovy vinaigrette, slightly thicker so you can pull from this board and make a salad, or just go all in like it’s crudités and dip . inspired by @galuten. did i do it right?! https://www.instagram.com/sweavermph/p/BxJI_YThryY/?igshid=p712usq6vb1f

#repost

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tonyduncanbb73 · 7 years

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The Art of the Meal at the Isabella Stewart Gardner Museum

Being surrounded by constant beauty helps chef Peter Crowley create some beauty of his own

Before the Isabella Stewart Gardner Museum expanded in 2012, its restaurant, Café G, was tucked away in the building’s east wing, adjacent to the Spanish cloister. The space was cramped and ill-equipped — the kitchen, which provided enough space for three bodies and three bodies only, possessed just four electric burners and a single hotel pan-sized electric oven — and to access the storage space and walk-ins, one would have to exit the restaurant altogether, walk through the Spanish cloister, and then walk through the gift shop. It’s not surprising then that chef Peter Crowley has spent an awful lot of time staring at the the Spanish cloister’s centerpiece: John Singer Sargent’s El Jaleo.

“It’s my favorite painting in the museum,” explains Crowley. “I’ve looked at it countless times, and every time I do I notice something different. My eye was always drawn to the woman dancing — the focal point — and to the men playing guitar to the left. But we got to come in here one night for a flashlight tour, and suddenly I realized the brilliant white at the bottom of the dancer’s dress. I also thought, ‘Who’s that woman in the orange dress to the right? She’s having such a great time!’”

Sargent’s masterpiece El Jaleo hangs in the Gardner’s Spanish cloister

Crowley spends less time with his favorite painting these days, but he can can be forgiven — cooking for 250 covers on a Saturday leaves little time for loitering among the art.

“We’re just bombed on the weekend,” says Crowley. “And we’re cooking for a wide clientele. We’re serving some people who are probably hoping to have a hamburger and a Coke and get on with their day, and we’re serving other people who are maybe celebrating something and want to have a three-course meal and a bottle of wine.”

The expectation for lunch at a museum might be a soggy sandwich wrapped in cellophane or a salad of wilted greens with an egg that was hard-boiled the previous day. The reality at Café G is a little different: Think vegetable crudités with chickpea purée to start, followed by roasted Atlantic cod with local squash, pumpkin arancini, and pepitas.

Vegetable crudités at Café G

Roasted cod at Café G

And for those diners looking for a quick, simple bite after gawking at Raphael’s Count Tommaso Inghirami or Diego Velásquez’s King Philip IV of Spain, Crowley’s menus include sandwiches, flatbreads, and salads. Crowley is accustomed to catering to different tastes — he and his wife Patricia, who Crowley says manages the business and “keeps my sometimes over-the-top ideas in check,” literally worked at a catering company before they endeavored to run the show at Café G. Crowley has certainly found his groove at the Gardner, but running a restaurant wasn’t part of the original plan.

“We worked in catering for three years, and finally Trish and I said, ‘Let’s do something on our own; let’s open something,’” explains Crowley. “We wanted to create restaurant-quality meals that could be transported and reheated at home. We looked for a space for about nine months and couldn’t find anything. We were getting frustrated, and then the broker we were working with told us the chef at the Gardner Museum’s cafe was leaving, and they needed someone to operate it.”

It wouldn’t be the Crowleys first adventure together — after they were married, they honeymooned in Paris and the French Alps, where they ended up staying to cook at a ski resort run by an English tourist company. They cooked through the winter; traveled through France, Germany, and Italy; and returned for the summer season. They did this for two years, returning to the States for quick catering gigs before heading back to the French Alps. They learned to ski; they learned some French; perhaps most crucially, they learned how to run a restaurant.

Still, Crowley’s initial response was, “Absolutely not.”

Crowley with scallions in Café G’s lower kitchen

“There were 22 seats, the tables were tiny, the kitchen was a closet,” says Crowley. “But then we went to visit and we were taken by the beauty of the space. We thought, ‘This could actually be pretty great. It’s this little cafe that nobody really knows about. If we screw it up, we can probably just slink away and no one will even know we were ever here.’”

It’s been 15 years since Crowley began cooking at the Gardner Museum, and people definitely know he’s there. When the Renzo Piano Building Workshop architectural firm — whose projects include the Centre Pompidou in Paris and the new Whitney Museum of American Art in New York City — completed its expansion and preservation of the Gardner in 2012, it included a bright new space for the cafe. Twenty-two seats turned into 60; a staff of five or six turned into a staff of about 40 (a staff Crowley describes as “indispensable” and “terrific”); a closet of a kitchen turned into a kitchen with two levels. A cafe that visitors passed as they shuffled toward El Jaleo has turned into a cafe visitors notice before setting foot in the Spanish cloister. This isn’t lost on Crowley.

“There is so much greatness over there,” says Crowley, looking over his left shoulder. “The building itself, the courtyard, what’s hanging on the walls, the music. Our contribution to this whole thing is to do a good job over here. That’s our responsibility. It may sound a little hokey, but that’s it.”

The courtyard at the Garner Museum

Crowley’s commitment to being a part of the museum’s overall beauty is reflected on his menus and sometimes even dictates them: He’s looked back at menus from parties Gardner threw around the turn of the century — parties that might have been attended by artists like Sargent and the Swedish Belle Époque painter Anders Zorn — and interpreted them for modern palates.

“Last year in the Tapestry Room, the museum had an installation called the ‘Holiday Table,’ which was a recreation of what a formal dining table would have looked like for a Gardner dinner,” explains Crowley. “We interpreted a menu in conjunction with the exhibition — oyster stew, roasted quail, gateau St. Honoré. We riffed on these — lighter, more modern versions. The idea was that you could go and see the holiday table, get there in your head, and then come here and connect with it and eat it.”

During the holidays, this table in the Gardner’s tapestry room is dressed for a feast

This sort of looking back and reinterpreting the past is rare, though — mostly, Crowley is just trying to feed people lunch. But not just any lunch.

“We’re trying to do dinner quality food and service — something different from what people usually perceive as ‘let’s grab some lunch.’”

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instantdeerlover · 4 years

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Small Wedding Menu Ideas added to Google Docs

Small Wedding Menu Ideas

We have featured some beautiful small weddings lately. Some couples are choosing to postpone their dates and some are choosing to reduce their guest numbers and crack on. Small but perfectly formed guest lists with celebrations in boutique venues, private dining and quirky places with charm, character are taking place up and down the country.

With the potential savings being made on not feeding the masses, we’re seeing even greater creativity and attention to food and drink on the menu.

Whether you’re planning your wedding day with just a few friends and family and celebrating with a dinner party for 8. Or perhaps gathering your nearest and dearest in a hired house with a sea view and 30 or so guests gathered on a beach for seafood inspired street-food, we’ve got some great tips and ideas for your wedding catering.

Taken from award-winning caterers Caviar & Chips experience of crafting bespoke menus for weddings all over the UK and creating food and drink exactly how couples imagine. Co-founder, Marc Hornby, talks us through some of the trends they’re seeing for small weddings and some of the menus they’ve created that guests will be enjoying in the coming months.

Note that this article was written with all small weddings (present and future) in mind. You and your caterer can work together to plan a small wedding that complies fully with the COVID restrictions at the time of your celebration.

Canapés and Bowl Food – The Main Event

We love creating menus that include canapés. It’s a great part of the menu where you can get really creative and playful with the ingredients and presentation. A part of the day that works really well as an ice breaker and also sets the tone for what guests will enjoy for the rest of their menu. Canapés are designed to be a one or two bite and this in itself can often be a topic of conversation in our briefings with couples. Some want substantial canapés that are at least two bites and then others much prefer a delicate taster that is quick and easy to eat …i.e. not messy!

We’ve had a few briefings from couples recently planning small gatherings where canapés are going to be the main event. They don’t want a sit-down meal, but rather a cocktail party theme with guests mingling, moving around and the food moving around with them. Serving champagne, sparkling wine and cocktails throughout the day and evening and with a steady flow of delicious canapés continuously being served to guests.

We’ve had Great Gatsby themes, New York Jazz bar and summer garden parties all with a broad range of canapés. We often suggest some bowl foods too as these can be a nice way to break up the menu and give guests some slightly more substantial dishes to enjoy, but still be light, quick and easy to eat without the need to sit down.

We’ve created some really fun canapés with heart-warming backstories such as mini-shepherds pies that we created for a couple celebrating their wedding under a stretch tent in the garden. Their first meal at the groom-to-be’s grandparents’ was Shepherd’s Pie when they were just 16 years old….and the bride-to-be was vegetarian at the time! It was something the groom-to-be forgot to tell his grandparents, but the meal was enjoyed anyway and so it made it on to their wedding menu!

We’ve created mini-meals with canapés such as mini fish & chips or mini Yorkshire pudding and beef. We’ve taken inspiration from holidays such as Lamb Kofta & Tzatiki from Greece. Inspiration from street-food such as Fish Taco, Green Chilli Mayo & Shredded Vegetables or of course there’s our signature canapé Caviar & Chips!

We’ve created bowl foods that include things like King Prawn Laksa Curry, with boiled rice toasted chapati, Crispy Lamb Salad, Coq au Vin and even sweet ones with mini Eton mess!

Then you can add a little more pizzaz with an amuse bouche and perhaps think of Butternut Squash & Chilli or even a pallet cleanser towards the end of the menu and try a Pousse Café. A Pousse Cafe is a layered drink with whipping cream, Jack Daniels, maple syrup, egg yolks, and fresh chives. Certainly a mix of ingredients, but served in a shot glass your guests will wonder what on earth it is and then want a second and a third!

Table Picnics From Around The World

Let’s imagine your wedding day with a small gathering of guests coming together for a garden party. Quite often we have clients explaining that they’d like something relaxed and informal like a buffet, but want to avoid making guests queue and creating a food table that looks more like a food fight after 10 minutes of service!

One of our suggestions is a table picnic. With our chefs on hand to help serve guests and a selection of beautifully presented dishes that work well together and enable guests to try a variety of delicious ingredients that they can eat at leisure. A great example of a table we created recently included:

Salami, Prosciutto & Mortadella

Nocellara Olives & Sun-dried Tomatoes

Hummus & Crudités

Honey-roast Ham & Pink Beef

Feta & Red Pepper Tart

Garden Salad, Mustard Vinaigrette

Charred Mediterranean Vegetables

Harissa Artichokes

Blue Cheese & Caramelised Onion Sausage Roll

Mushroom & Leek Sausage Roll

Chicken, Lemon & Herb Mayonnaise Finger Sandwich

Spiced Hummus, Red Pepper & Pickled Vegetable Finger Sandwich

Smoked Salmon, Cucumber & Watercress Finger Sandwich

Blue Cheese, Cheddar Cheese, Apple, Celery & Grapes

This selection of ingredients has a great variety of flavours with influences from both Mediterranean, almost tapas-style format, through to traditional English picnic and classic ingredients.

Street-food Inspired BBQ

We’re seeing small gatherings of friends and family working nicely with a relaxed almost mini-festival vibe especially when celebrating outside in a garden, courtyard or field near a river.

Choosing foods from favourite pop-up restaurants, festivals or street-food vendors has been a popular choice and our chefs really enjoy getting creative with “no rules” style cooking. Preparing everything from tacos to bao bun and dirty burgers to American style BBQs.

Going street-food for your wedding day doesn’t mean basic food from a box, but you can get really creative and have a great variety too. We’ve had some weddings where we’ve created a food station for each course of the wedding breakfast. One great example is Pad Thai to start, Chicken Balti Pie for the main course and then crepes for dessert. We prepared this on a small farm courtyard and guests really enjoyed the relaxed nature and simplicity of ordering food when they wanted it throughout the day.

Fine Dining Menu

Moving to the other end of the spectrum we’ve seen some couples looking to save money on inviting hundreds of guests and instead choosing to cater for their wedding with a Michelin-star experience tasting menu instead.

We’ve had six, eight and even 10-course menus taken from couples’ favourite food experiences. Sometimes using nostalgia from the food they ate as children and even dishes using ingredients that they love getting our chefs to create a truly unique dish.

The wedding breakfast becomes the entertainment and the meal in one and we often pair each dish with a wine or drink that enhances the food and experience. The tasting menu is like a story unfolding as guests make their way through canapés, aperitif, amuse bouche, starter, fish course, bowl food, meat course, dessert, cheese course and digestif and after-dinner chocolates.

For one couple who met in London, but lived in California and both travelled extensively, we created a 10-course tasting menu for 15 guests that was inspired by food from their favourite places. Their wedding breakfast was hosted in a vintage coffee shop basement with bare-brick walls and vaulted ceiling and had a great intimate feeling to the meal.

Our menu briefing was informed by how their relationship grew from their first date to their first holiday together. The first meal they had in their new home and from the restaurant they ate at on the day of their engagement, the menu really was a taste of the experiences that led them to their wedding day.

Wedding food in your local

Now, this may be unique to us at Caviar & Chips as not many caterers also run a pub, but we have had couples ask us if we can recreate their favourite pub foods. Hearty, wholesome, traditional pub classics such as a classic Prawn Cocktail, Pie of the Day, Warm Chocolate Brownie and great tasting ales.

We have a 16th century pub in Warwickshire in the old town of Kenilworth. A stone’s throw from Kenilworth Castle our pub, The Famous Virgins & Castle, is a lovely old, wonky inn with a private dining drawing room, cosy snugs and enclosed courtyard garden that guests can enjoy great tasting, freshly prepared pub food with beers, ales and spirits on tap.

We had a small wedding for 30 guests recently where the couple just loved spending time with friends and family in the pub. It was their weekend tradition and so we welcomed guests with a glass of English Sparkling Wine and they enjoyed canapés in the garden while chatting and talking about the ceremony.

We then moved into the pub drawing room and the bride and groom had chosen what their Soup of the Day and Pie of the Day would be for their menu. Our chefs prepared everything fresh in the kitchen and guests enjoyed wines and beers from the bar as well as the cosy atmosphere of the historic building.

Afterwards, we prepared a delicious Mac ’n’ Cheese with a variety of toppings that our chefs prepared in the beer garden for guests to enjoy outside and it became their pub for the day.

For more menu ideas and inspiration for your wedding breakfast and food and drink catering, you can see examples on our website www.caviarandchips.co.uk. We start all of our menus with a blank piece of paper and craft a menu with you to create your perfect menu.

Other Helpful Links

We thought you might find these articles useful if you’re planning a double celebration.

RELATED: How To Have A Registry Office Wedding

RELATED: How To Have A Socially Distanced Wedding & Reducing Your Guest List

RELATED: Wedding Ideas & Prep To Try In Lockdown

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Created September 13, 2020 at 02:50PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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thefoodarchivist · 5 years

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What kinds of things do you use as meat free healthy fats other than eggs? I work in a nut free school so I can’t add a portion of cashews to my lunch box (as much as I love them! 😭) after a day at work I regularly feel more drained than ‘normal’ and think it’s caused by my favourite food choices being very low in healthy fats, which is obviously unsustainable as I find myself reaching for processed snacks for a quick fix!

Hi friend! My go-to meat free healthy fat is avocado, which is a veritable wonder food in my opinion and is ever so delicious. I’ll have it on toast, mashed with a boiled egg in a wrap/sandwich or on a jacket potato/with boiled new potatoes. The avocado makes it taste like a creamy egg mayo (egg salad) but is so much healthier.

How about seeds instead of nuts? If you can use them, try pumpkin or sunflower seeds, lightly toasted in a dry pan, sprinkled on a salad or as a snack with some fruit. Or on that avocado toast! Sunflower seed butter is very yummy and can be used in energy balls, in a sandwich in place of peanut butter or indeed any other place PB would be used.

I use coconut oil (coconut isn’t a nut so is probably allowed? Do check first of course) for cooking, baking and in place of butter in general, as I’m dairy free. You could roast some veggies in coconut oil, perhaps- skinny carrots are amazing roasted whole in coconut oil with some fresh thyme, a splash of lemon juice, salt and freshly ground pepper, for example.

If you can have tahini (sesame based) it’s amazing mixed with honey and stirred into yoghurt or on toast. My Greek in-laws always eat it for breakfast! Tahini reminds me of hummus, which is great with crudités, too, or with roasted veggies on a salad.

You don’t mention avoiding dairy so you could try what my baby daughter has recently been enjoying; full fat Greek yoghurt with fruit purée (cherry, prune and dried apricot have been her favourites to date), or cream cheese or cottage cheese are other options.

Fat intake does definitely factor into how well I feel in myself, for sure, so do give it a go. Hope the above ideas help a bit 😊

Edited to add: how about a black bean/lentil/tofu and butternut squash curry made with coconut milk? Throw in some spinach and tomatoes, et voila! Meal in a bowl 👍

#food #healthy food #healthy living #balanced eating #healthy eating #food ideas #food inspiration #lunch ideas #lunch at work #meat free #vegetarian lunch #vegetarian food #healthy fats

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fakharshah786 · 4 years

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Diet: 3 good hormones on our plates How do hormones work?Hormones work together to maintain harmony in our body. They are produced by the endocrine glands. The hypothalamus and the pituitary gland, small endocrine glands located in the heart of the brain, are involved in the major functions of our body such as hunger, thirst, emotions ... They will trigger hormones which, once in our blood , have an impact on our body which affects our mood. By consuming certain foods at certain times of the day, we can optimize their benefits to stay in good shape. But in case of dysregulation, consult an endocrinologist, the specialist in glands and hormones.• Dopamine, the energy boosterMotivation, the desire to embark on projects, concentration, openness to others, curiosity ... All this you owe to dopamine. This small neurohormone produced by the hypothalamus is synthesized from an amino acid that comes directly from the diet: tyrosine and phenylalanine.Am I deficient?If you find it hard to concentrate, if you feel a loss of interest in things you used to love, if you lose confidence in yourself and become withdrawn, you are surely lacking in dopamine! In case of advanced deficit, you may observe a tremor in the legs.My typical plateBreakfast:Wholemeal sourdough bread1 boiled eggHumusGreen teaLunch:Beetroot and arugula salad with rapeseed oil (1 tbsp)Duck breast, celeriac purée and endives and buckwheatCup of strawberries and kiwiSnack:Fruit, dark chocolate with more than 75% cocoaHaving dinner:In Chervil soupTomatoes stuffed with lentilsI optimizeTo boost dopamine, start the day with a breakfast rich in animal proteins - egg, cheese, ham - or vegetables such as hummus or tofu. Ditto for lunch: protein is essential for its production. Choose meats from the Bleu-Blanc-Coeur or Omega 3 channels. At the start of the day, avoid excess sugar. In addition, be careful with vegan diets, at the risk of lacking in protein. Do you take medication regularly? Know that they inhibit the production of stomach acids (PPI) and prevent the proper digestion of proteins: think of digestive enzymes (a food supplement)!• Melatonin, a passport to sleeping wellMelatonin is the key hormone in the regulation of circadian cycles. That is, the alternation of day / night cycles over a period of twenty-four hours. It is secreted only in the dark.Am I deficient?Main signs: difficulty falling asleep and waking up in the middle of the night. A melatonin deficiency also leads to a decrease in immunity which causes colds ... Frequent headaches can also alert you: this hormone has anti-migraine properties!Note: it decreases the risk of heart attacks and thrombosis by reducing the formation of clots.My typical plateBreakfast:Sourdough breadHomemade hummus and squash seedsYoghurt and mixed flax seedsGreen tea prepared with Hepar or Contrex water (magnesium)Lunch:Crudités salad with apple vinegar and rapeseed oil (1 tbsp)Poultry from the Bleu-Blanc-Cœur label, broccoli and cauliflower duo, whole basmati riceMango and kiwi saladSnack:Cashew nuts, natural yogurt, bananaHaving dinner:Lentil soup, sardines, sweet potatoes, pan-fried peppers, milletPassionflower or valerian herbal teaI optimizeThe recommendations for melatonin are the same as those for serotonin. No wonder, these two hormones are related: melatonin is made in the dark from serotonin and then activates sleep! Vitamins B9, B12 and B6 are essential for this process. Legumes, whole grains, quinoa and green leafy vegetables, rich in vitamin B9, combine with foods of animal origin that contain vitamin B12. Finally, sunflower seeds, oilseeds, wheat germ, sesame seeds, flax and fish will provide vitamin B6. At bedtime, think of herbal teas of valerian, poppy, lime blossom ...• Serotonin… what happiness!We have two types of serotonin: one made in the brain, the other in the gut. The one that makes us in a good mood is serotonin, known as “brain serotonin”. It is made from an essential amino acid: tryptophan. These essential amino acids can only be obtained through food. A lack can have several causes: a lack of tryptophan, zinc, iron or 5-HTP. A chronic stressthat may also be responsible.Am I deficient?Yes, if you have feelings of sadness, but also aggression, impulsiveness, constipation sets in, trouble falling asleep. And that you have irrepressible cravings for sugar!My typical plateBreakfast:Sourdough bread, homemade hummus and squash seeds, yogurt and mixed flax seedsGreen tea with Hepar or Contrex water (magnesium)Lunch:Crudités salad with apple vinegar and rapeseed oil (1 tbsp)Poultry from the Bleu-Blanc-Cœur label, broccoli and cauliflower duo, whole basmati riceMango and kiwi saladSnack:Cashews, plain yogurt and bananaHaving dinner:Lentil soupSardines, sweet potatoesSautéed peppers and milletI optimizeTo boost serotonin, have a snack around 5 p.m. including a handful of almonds, 2 squares of dark chocolate, a piece of fruit and possibly yogurt (cow, sheep or soy). This snack will give you tryptophan and allow you to fight against cravings at the end of the day. Carbohydrates are also important: fruits and vegetables, essential, but also whole grains and legumes. Ensure the right intake of omega 3 with, for example, 2 tbsp. of rapeseed oil per day or 400 g of fatty fish (sardines, salmon, etc.). Avoid: aggressive cooking and alcohol which can create vitamin B1 deficiency.

http://goodhealthtipsideas.blogspot.com/2020/09/diet-3-good-hormones-on-our-plates.html

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catherindonald · 4 years

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Harbinger of Spring Look-Alikes: Dead Nettle & Henbit

By Susan Belsinger

The first spring wildflowers, herbs, and weeds are popping out all over. Two that frequently appear together are both members of the mint family, Lamiaceae: dead nettle (Lamium purpureum) and henbit (Lamium amplexicaule). Since they often grow in a patch together, are about the same height, and both have bright green leaves and purplish-pink flowers that bloom at the same time, at first glance, they are often mistaken as the same plant. However, held side-by-side and inspected a bit closer, they are very different in appearance. Similarities also include how and where they grow. Their early spring blooms are some of the first food for honeybees, and the tubular shape of their flowers attract hummingbirds.

Both of these spring harbingers prefer sunny spots where the land or garden soil has been disturbed, along roadsides and in meadows and lawns, and will tolerate some shade. They are often found growing side-by-side and intertwined together in patches in moist, fertile soil. I’d say that they grow anywhere from 8-to 12-inches tall, sometimes being the same height in a group together, though occasionally the henbit stretches just a little bit taller than the dead nettle. The henbit is a bit rangier and will even sprawl along the ground, whereas dead nettle is upright.

Henbit (left) and dead nettle (right) have obvious differences when compared side by side.

Harvest unsprayed, tender spikes early in the season—both the leaves and flowers are edible— and be sure of the correct identification of the plants before you eat them (dead nettle has some look-alike plants before it flowers). Both plants are easy to identify once they bloom. I find that many of our weedy harbingers taste green and earthy; I get strong mineral flavors from nettles and henbit similar to chickweed. Although they are members of the mint family, there is no mint to their flavors. If the stems are tough, then I remove them; if tender, I often add them to my Wild Greens Salsa Verde recipe (see below) since it will be pounded or pureed.

Wild, edible greens are powerful, good food and offer a variety of flavors for free; they are nutritious and usually high in vitamins and minerals. In Europe, the gentle word “potherb” is given to wild greens that offer the knowledgeable forager herbs for the cooking pot. Both of these plants can be eaten raw in salads, sandwiches, wraps, and salsas, or cooked in soups and sauces, or combined in a mess o’ greens with other potherbs or green leaves like kale, spinach, chard, tat soi, etc. I prefer to combine them with other greens rather than eat them in quantity on their own.

Dead Nettle (Lamium purpureum)

Dead nettle

Sometimes called red nettle, purple nettle, and even purple archangel, it is thought that this is called dead nettle because its leaves resemble stinging nettle (Urtica dioica), though they do not have the stinging characteristic of Urtica. Spotted nettle (Lamium maculatum) is closely related, however its leaves have whitish spots or blotches.

The foliage of purple dead nettle is wrinkled and hirsute (hairy), and the edges of the heart-shaped leaves have rounded teeth. The leaves grow opposite one another on their noticeably square stems, mostly on the lower stem and at the top (leaving the center stem bare), where they overlap and give the appearance of being overcrowded. Foliage is a medium, bright green although depending upon growing conditions, the leaves clustered at the very top are often purplish-red in color. It is quite attractive against the dainty, single, tubular, lavender-pink flowers. Beginning foragers might want to wait to harvest when the plant is in flower—that way there is no mistaking it for another plant.

In doing research on the medicinal aspects of dead nettle, there are many actions listed: antibacterial, anti-inflammatory, astringent, diuretic, diaphoretic, purgative, and styptic. Since it has astringent and styptic qualities, the fresh leaves are recommended for external wounds or cuts. Tea from the leaves is purported to aid in digestion and is used as a mild laxative. It is also used for women’s issues for heavy menstrual flow and cramps. Caution: dead nettle should not be taken while pregnant or trying to become pregnant.

Henbit (Lamium amplexicaule)

This plant is often mistakenly called dead nettle (L. purpureum). I’ve read that henbit gets its name because chickens like it and seek it out, though I am not sure about that—the chickens that I know don’t pay it much attention—though they have lots of other plants and insects to forage. While dead nettle has petioled leaves (little leaf stems attaching the leaves to the central stem), henbit’s lower leaves grow on short stalks, and the mid-to upper, ruffled and scallop-edged leaves appear in a half-circle, clasped around the square stem.

Henbit

I love how Billy Joe Tatum perfectly describes the flowers of henbit in Billy Joe Tatum’s Wild Foods Field Guide and Cookbook: “The tiny flower buds look like beet-colored velvet beads, as small as a pinhead at first. As the buds open you see silken purplish flowers with long corollas, looking like Jack-in-the-pulpits in miniature.” Often upon close inspection, the tiny flowers are pale pinkish inside with deeper-colored spots; each flower turns into a four-seeded fruit.

Chickens in the dead nettle.

Henbit’s properties are somewhat similar to those of dead nettle and include: anti-rheumatic, diaphoretic, diuretic, febrifuge, laxative and stimulant. Henbit has been used to support good digestion, whether consumed raw or made into a tea, and has also been used to reduce a fever.

To prepare foraged greens:

To quickly capture the best flavor and nutrients, bring the greens to the kitchen as soon as they are harvested. Assemble a salad spinner or washing bowl, a cutting board, and the compost bucket. Run one gallon of water into the spinner or bowl. Add about 1/4 cup distilled white or apple cider vinegar to the water.

Methodically pull the tips or tender leaves from the stems. Pinch off leaves with yellow edges, or brown or black spots. Place the edible parts in the vinegar water as you work and submerge the mass in the water, plunging up and down several times to loosen foreign matter. Let the greens soak in the water for several minutes and the grit will fall to the bottom of the container. Lift them out and drain them. Discard the vinegar water and spin or pat the greens dry. Use fresh or cooked. If not using all of them, wrap them in a kitchen towel and store in the crisper drawer of the refrigerator for a few days.

Wild Greens Salsa Verde

(Makes about 2 1/2 cups)

This traditional green sauce goes well with any type of vegetable, whether it is grilled, steamed, oven-roasted, or crudités; it is also good with simply-prepared meat, chicken, fish, and pasta, or even tortilla chips. Vary the herbs that you have on hand or what is in season. When I can, I make this a wild green sauce by adding whatever I can forage: dead nettle, henbit, sorrel, chickweed, dandelion greens and/or flowers, purslane, lambs’ quarters, violet leaves, field cress, monarda, wild onions, or garlic. You can fill in with any seasonal greens from the garden if need be like parsley, fennel fronds, cilantro, arugula, spinach, etc. Sometimes, I add other ingredients—about 1 tablespoon of capers, a chopped boiled egg, or a handful of nuts, like pine nuts, walnuts, or pecans. The sauce can be made without the bread; it just helps to thicken it a bit.

1 1-inch slice country bread, crusts removed

3 large garlic cloves, slivered

About 1/2 cup olive oil

About 3 to 4 cups of mixed edible green leaves, picked over, washed and spun dry

1/4 cup minced sweet-tasting onion

2 tablespoons white wine vinegar

Salt and freshly ground pepper

Soak the bread in a little water for 10 minutes, then squeeze most of the liquid from it. Add the bread and the garlic to the mortar or food processor and pound or pulse to coarsely chop.

Rough chop the greens. Add them a handful at a time, and pound them in a mortar and pestle or chop in a food processor. Use a little olive oil to loosen them.

Add the olive oil to the herbs as if making a mayonnaise, a few drops at a time, blending or pulsing to incorporate.

When most of the oil has been added, blend in the onion and vinegar. If you want to add capers, nuts, or a hardboiled egg, now is the time; pulse or pound to mix. Season the sauce with salt and pepper, and taste for seasoning. The sauce should be a little thinner than pesto—add a bit more oil, vinegar, or even a bit of water if need be.

Let the sauce stand at least 30 minutes before using—that way the flavors will develop and meld. Adjust the seasoning and serve at room temperature. The olive oil will not emulsify completely; a little will remain on top of the sauce. Store any leftover sauce in a tightly-covered glass container in the refrigerator for up to a week.

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.

Susan is a culinary herbalist, food writer, educator, and photographer whose work has been published in numerous publications. She has authored a number of award-winning books. Her latest book, The Culinary Herbal: Growing & Preserving 97 Flavorful Herbs, was co-authored with the late Dr. Arthur Tucker. Susan is passionate about herbs and her work, sharing the joy of gardening and cooking through teaching and writing, and inspiring others to get in touch with their senses of smell and taste.

Harbinger of Spring Look-Alikes: Dead Nettle & Henbit published first on https://marcuskeever.blogspot.com/

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healthy-food-beauty-fitness-blr · 4 years

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How To Make Delicious Vegan Meals: 5 Recipes - Part 3

Tempeh Gyros with Tzatziki! Serves 4;

Indulge your fast-food craving with a healthier gyro that captures the spirit of the traditional meaty street cart meal. Tempeh’s firm texture and boundless flavor adaptability makes it an excellent stand-in for lamb meat. Braising the tempeh removes its bitter edge and infuses it with herbaceous umami flavor. Silken tofu blends into a naturally smooth consistency, lending rich creaminess to tangy tzatziki sauce. Our plant-forward version packs 22g quality protein and saves 300mg sodium over the Greek classic. Serve it on a whole-grain pita or Flatout Light flatbread to keep calories in check; you can find them at most supermarkets, usually in the bakery section.

Ingredients:

1 package tempeh, 1 tablespoon olive oil, 1/2 cup water, 1/4 cup minced yellow onion, 2 tablespoons reduced-sodium soy sauce or tamari, 1 teaspoon chopped fresh rosemary, 1 teaspoon chopped fresh oregano, 4 garlic cloves, minced and divided; 1/4 teaspoon black pepper, divided, 3/4 cup silken tofu, 1/2 cup peeled and grated English cucumber, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill, 1/2 teaspoon white wine vinegar, 1/4 teaspoon kosher salt, 4 whole-grain flatbread wraps, 1/2 cup vertically sliced red onion, 1 medium tomato, thinly sliced.

Instructions:

Slice tempeh lengthwise into 8 (1/4-inch-thick) slices.

Heat oil in a large nonstick skillet over medium. Place tempeh slices in skillet, and cook until golden-brown, 3 to 4 minutes on each side.

Meanwhile, stir together 1/2 cup water, minced onion, soy sauce, rosemary, oregano, 2 minced garlic cloves, and 1/8 teaspoon black pepper in a small bowl.

Add soy sauce mixture to tempeh in pan. Cover, and reduce heat to medium-low. Braise tempeh, turning occasionally, until liquid has mostly evaporated and tempeh has absorbed the flavors, about 10 minutes.

Process silken tofu and remaining 2 garlic cloves in a high-powered blender until smooth. Place in a bowl. Stir in cucumber, lemon juice, dill, vinegar, salt, and remaining 1/8 teaspoon black pepper.

Divide tempeh evenly among flatbreads, and top each with about 2 tablespoons tzatziki. Divide onion slices and tomatoes evenly among gyros.

Pasta with Chickpea Sauce! Serves 4;

Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. It’s a satisfying dish that just happens to be vegan. Try to let the blender run for a minute or two when pureeing the ingredients; the smoother the sauce, the better the dish. A flourish of fresh herbs at the end brightens and freshens the dish; you can use all parsley or all basil if you don’t have both on hand.

Ingredients:

3 tablespoons olive oil, 1 cup chopped onion, 1 cup chopped carrot, 4 garlic cloves, minced; 1 cup drained canned unsalted chickpeas, 3/4 cup water, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 4 cups hot cooked whole-grain penne, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil.

Instructions:

Heat olive oil in a skillet over medium.

Add onion, carrot, and minced garlic; cook 8 minutes.

Place onion mixture, chickpeas, water, salt, and pepper in a blender; process until smooth.

Toss with hot cooked penne; sprinkle with parsley and basil.

Fingerling Potato Salad with Mustard Vinaigrette! Serves 4;

Little fingerling potatoes are fantastic in potato salads, in part because their skin-to-flesh ratio is much smaller than big potatoes, so there’s more interesting textural difference in every bite. Like with any potato salad, one key to success is dressing the potatoes while they’re still hot so they fully absorb flavorings.

Ingredients:

1/4 cup extra-virgin olive oil, 3 tablespoons white wine vinegar, 2 tablespoons grainy mustard, 3/4 teaspoon freshly ground black pepper, 1/4 teaspoon kosher salt, 1 1/4 pounds multicolored fingerling potatoes, halved; 1/2 cup thinly sliced red onion, 2 tablespoons finely chopped fresh chives.

Instructions:

Combine first 5 ingredients in a large bowl.

Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium-low; cook 20 minutes or until potatoes are tender. Drain well. Add hot potatoes to dressing; toss gently to coat. Add onion and chives; toss.

"Huevos" Soy-Cheros! Serves 5;

Our plant-powered riff on huevos rancheros is just as flavorful and hearty as the classic. Cooking crumbled firm tofu in a skillet achieves the fluffy texture of scrambled eggs, while turmeric adds the quintessential golden hue. Soy chorizo is full of zesty south-of-the-border spice, making it almost indistinguishable from traditional Mexican pork chorizo. Look for logs of soy chorizo (or find it crumbled) in the refrigerated section of the produce department. Our version saves 20g saturated fat over the classic meat-filled dish, and comes equipped with one full serving of vegetables (and 40% of your daily fiber goal) in one serving. Serve this satisfying vegetarian main for brunch or breakfast-for-dinner.

Ingredients:

10 ounce extra-firm block-style tofu, drained; 1 teaspoon ground turmeric, 1 teaspoon garlic powder, 1/2 teaspoon chili powder, 1/4 teaspoon kosher salt, 2 tablespoons water, 2 teaspoons olive oil, 1 cup sliced red bell pepper, 1 cup sliced green bell pepper, 5 ounces soy chorizo, diced or crumbled; 1 can fire-roasted diced tomatoes, undrained; 1 cup rinsed and drained canned unsalted pinto beans, 10 corn tortillas, 2 tablespoons lime juice, 1 ripe avocado, sliced; 1/4 cup packed cilantro leaves.

Instructions:

Press tofu with paper towels until very dry. Place on a cutting board; use a fork to crumble. Set aside.

Combine turmeric, garlic powder, chili powder, and salt in a bowl. Stir in 2 tablespoons water. Set aside.

Heat oil in a large nonstick skillet over medium. Add bell peppers; cook 5 minutes or until softened. Move peppers to one side of skillet, and add tofu to empty side. Cook 2 minutes; add turmeric mixture to tofu, and stir to evenly distribute. Cook 5 minutes or until tofu is lightly browned. Gently toss peppers with tofu.

Heat a separate large skillet over medium-high. Add soy chorizo; cook 3 to 4 minutes or until browned. Stir in tomatoes and beans; cook 2 minutes or until heated through.

Working 1 tortilla at a time, heat over medium-high directly on eye of a burner until warmed and charred, about 15 seconds per side.

Place 2 tortillas on each of 5 plates. Top each with 2/3 cup chorizo mixture and 1/2 cup tofu mixture. Drizzle evenly with lime juice. Top with avocado slices; sprinkle with cilantro.

Grill-Smoked Baba Ghanoush! Serves 12 (about 1/4 cup);

This classic Middle Eastern eggplant dip is known for its smoky flavor and creamy texture. The smoke here comes from four components: charred eggplant, green onions, garlic, and a dash of smoked paprika. To grill the garlic, pull the cloves off in a clump from the bulb so the bundle won’t fall through the grates. Don’t worry if the clump contains more than 4 cloves—you’ll surely find a use for the roasty-toasty extras. Serve with pita bread wedges, pita chips, or crudités.

Ingredients:

4 medium eggplants, 3 green onions, trimmed; 4 unpeeled garlic cloves, removed from head in a bundle; 1/4 cup fresh lemon juice, 3 tablespoons tahini, 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, 1/4 cup extra-virgin olive oil, 1/2 teaspoon smoked paprika, 1/4 cup chopped fresh flat-leaf parsley.

Instructions:

Preheat a gas grill to medium-high (about 450°F, 230°C) on one side, or push hot coals to one side of a charcoal grill. Place eggplants, green onions, and garlic on grate over hot side of grill. Grill onions 3 minutes or until well marked and just tender, turning occasionally. Remove from grill; chop into 1/2-inch pieces. Grill garlic 4 minutes or until mostly blackened, turning occasionally. Remove from grill; cool 10 minutes. Peel. Grill eggplants over direct heat 10 minutes or until skin is well charred, turning occasionally; move to cool side of grill. Cover grill; cook eggplant 20 minutes or until completely tender. Cool 10 minutes.

Remove eggplant skin and scoop flesh into a medium saucepan; discard skin. Place pan over medium heat; cook eggplant 10 minutes or until liquid has evaporated, stirring occasionally. Place eggplant and garlic in a food processor or blender. Add juice, tahini, salt, and pepper; process until smooth. With processor on, slowly add oil; process until well blended and creamy. Place eggplant mixture in a serving bowl. Top with, or stir in, chopped green onions. Sprinkle with paprika and parsley.

Have a nice meal!

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