I’m gonna blow your mind right now: Zucchini is — botanically speaking — a fruit. I’ll let that sink in for a sec … OK, all good? A versatile plant, zucchini lends its fruity side to sweet baked goods, like muffins and bread, but it is most often used in savory dishes since it’s usually treated as a vegetable. And if you haven’t acquainted yourself with this bright green squash, you’re missing out because we just so happen to be in the middle of zucchini season. Read More
While in Ohio for our latest lookbook shoot, The Heart of it All, we had an incredible dinner at Warwick Farm attended by the shoot crew and a group of store and FP Me girls. The meal was provided by Two Caterers Contemporary Cuisine, who were kind enough to share the recipe for this incredible red, white, and blue salad with us for the blog! This is the perfect salad to serve all summer long, but particularly around the 4th of July with its festive colors :). Read More
This week’s Kitchen Confidential comes from Adrian, a cook at our 543 cafeteria who hails from Harlem, New York. Adrian grew up with a diverse group of friends and neighbors who all taught him a little something about food. This week he’s making a tempura battered zucchini flower, stuffed with crab and laid over a bed of mixed greens with orange and fennel, all dressed in red wine vinaigrette. Read More
In this episode of Kitchen Confidential we caught up with Chef Jamie as he prepared a charred fennel and roast carrot salad with lemony herbed agave dressing for our prepared salad station. Read More
I don’t know about the rest of you, but I tend to find that in the weeks following Thanksgiving I’m in major need of detox. After letting my gluttony run wild, I turn to the juicer and salads for almost every meal. Plates get piled high with antioxidant and vitamin-rich ingredients to get myself feeling normal again. That’s not to say that things get boring. Au contraire. This recipe is one of the creations I put together when in need of salad creativity. The combination of flavors sounds absurd, but one taste and it’s more like absurdly amazing. Each bite is full of mouthwatering freshness – making it tough to stop eating, but with such healthy ingredients, it’s okay. (Did you know that the calcium in Kale is easier for the body to absorb than milk? And, both butternut squash and pomegranates are FULL of antioxidants.) I swear you’ll fall in love with this one…
1 Butternut Squash
½ Cup of Sunflower Seeds
1 Medium Bunch of Red Kale
½ a Lemon
2 Tbsp. Dijon Mustard
1 Tsp. Sea Salt
3 Tbsp. Sesame Oil (1Tbsp. for squash and 2 Tbsp. for dressing)
Preheat oven to 400F. Peel and cube your butternut squash, then toss it in a bowl with sesame oil, and spread it out on a tinfoil-lined baking sheet.
Place the butternut squash into the oven to cook until tender (approx 25 min). While it’s cooking, seed your pomegranate, chop your kale, and place it into a large bowl. Squeeze your half lemon over the mixuture, sprinkle with salt, and stir it up. This will help to begin softening your kale so it’s not extremely stiff and crunchy.
Once your squash is cooked, let it cool for about ten minutes, and then mix all of the rest of your ingredients together, and serve.
Most people do not eat many lentils, but they’re a great food to try and incorporate into your diet more often. Technically legumes, they are high in protein (especially great for vegetarians), and have a multitude of vitamins like magnesium, iron, zinc and vitamin B. They’re also good to lower cholesterol, but perhaps the best part is that these little guys are extremely filling which isn’t always the case with healthy foods.
I’ve been trying to eat lentils more often, and this week’s recipe is my first stab at a chilled lentil salad. I used to think that lentils were hard to cook, and generally stayed away from them. After reading up a bit, I realized I was wrong – they’re just about as easy to cook as rice. Some might think lentils can get a bit bland, but that’s why I’ve added some kick with Serrano peppers for this recipe. The onions throughout help to add a bit of crunch, and the spinach is just plain tasty. This is a great to-go lunch or side dish for dinner.
photo incorporates tomatoes which aren’t in this recipe, but feel free to add them in! (via the grub daily)
2 Cups of Dried Green Lentils
6 Cups of Hot Water
5 Cups of Spinach
3 Serrano Peppers
1 Red Onion
½ Tbsp Cumin Seeds
½ Tbsp Minced Ginger
2 Tbsp Grapeseed Oil
Pour dried lentils into a strainer and pick over for any bad looking bits.
Rinse a few times, mixing around with your hand to be sure every piece gets rinsed well.
Throw into a pot, with 6 cups of hot water, and let cook for about 25-30 minutes.
Slice onion and peppers, mince ginger, and throw into a saucepan with grapeseed oil to sauté.
While that is sautéing mix cumin seeds into your lentils, and then begin to stir in spinach. You’ll have to stir it in bit by bit as bulky spinach moistens and wilts, creating space to add more.
Once onions begin to appear transparent, mix everything in the sauce pan into your lentils. Let sit until they reach room temperature, and then stick them in the fridge to chill overnight.
Okay, it’s not the prettiest food out there, but it sure is delicious – and good for you!
This week’s recipe is part 2 of my coverage on Julie Morris’s recipe book, Superfood Cuisine. This time around as a big sushi lover, I decided to replicate her Sushi Salad Bowl. I’d never thought of putting a salad like this together before, but with the first bite, I quickly fell in love. I think what makes it so delicious is a combination between the Nori sheets and ginger dressing (I’m a huge love of ginger dressing). These two ingredients combined, I just couldn’t get enough. Dare I say, I might even like it more than sushi. I paired the salad with a side of edamame, put my new Hong Kong-purchased chopsticks to use, and had a wonderful dinner. It was simple to throw together, and I can’t wait to share this guilt-free dinner with friends.
3 ½ Cups of cooked brown or wild rice (about 1 ¼ cups uncooked)
3 Cups of Sunflower Sprouts (or any other sprouts you’d like to use – I used an alfalfa blend)
1 Handful onion sprouts (or scallions)
4 Nori Sheets
Ginger or Shoyu dressing to taste
Throw sprouts into a large bowl. Grate carrot, (if you’re using scallions) chop scallions, and throw them into the bowl along with sprouts.
Cut 4 Nori sheets in half.
Make one pile, and cut in half again.
Make one pile, and now cut them going the other way to make lots of small strips.
Scatter the Nori sheets around. Once you add the dressing they will clump together if they’re all in one place.
Make sure rice is room temperature, and add it to the mixture.
Mix it all up.
Add dressing & mix again.