Twist on a Classic

I've stolen this post from Street Cred (my food blog), because a lot of my friends - I'm looking at you Numie - will remember this one from our college days. It's also hands-down one of my favorite salad recipes, and I'm obsessed with figs at the moment, so why not combine the two? Enjoy. 

Each season brings with it new weather, endings, beginnings, and most importantly, new foods! Shopping at farmers' markets are a perfect way to see what is fresh and in season right now.

With September blending now into October, a few of my favorite foods are fresh from the harvest. 

Butternut & acorn squash, pumpkin (of course), artichokes, pears, beets, and figs, just to name a few. Here's an unusual use for a bounty of figs, using one of my favorite vegetarian salad recipes. 

I've always had the opinion that "salad" doesn't only have to refer to "lettuce + toppings + dressing". No, to me, salad is the combination of a variety of vegetables and cold items (and even some warm), tossed together with plenty of complimentary flavors, colors, and textures. It can be made of vegetables, proteins, grains - anything that tastes good and is whipped up without actually cooking. 

Some of my very favorite salad recipes don't involve any type of lettuce or greens at all (and this is one of them!) I actually came up with this classic in my college days, when I lived with several vegetarian roommates, and today I thought that these ripe figs would be a perfect addition. It's a hearty, filling white bean salad with floral-y herbs de provence and a tangy balsamic vinaigrette. There's a bite from some fresh onion, and the mellow sweetness of the figs blends in just wonderfully. It would also be fantastic with some feta cheese sprinkled on top (but leave that out if you're opting for the vegan version). 

Buh-buh-buh-BEETS!

A combination of summer's finest seasonal ingredients, and my recent wanderings in Brighton Beach (known as "Little Russia" to the Brooklyn locals), has left me with a craving for beets.

Red, ripe, naturally sweet - I love them picked or steamed, in salads and soups. One of my favorite summer foods from my childhood was my mom's pickled eggs & beets, the eggs stained burgundy with the vinegary sweetness of the beet-infused pickling liquid.

This time, I whipped up a quick beet soup - it's super simple and, if you omit the yogurt or sour cream garnish, it's vegan too!

You'll Need:
2 medium sized red beets, peeled and diced into 1/2" cubes

1/2 one yellow onion, chopped

3-5 cloves garlic, chopped 

1tbsp fresh parsley, chopped

1/2 tsp lemon zest 

White pepper

Black pepper

Sea salt 

For the Garnish: 

Greek yogurt (or sour cream) 

Fresh dill (or parsley)

Add beets, onion, garlic, parsley, salt and pepper to a medium saucepan.
Fill with water just to the top of the beets, and bring to a boil.
Simmer until the beets are fork tender (the softness you'd want potatoes to be for mashed potatoes)
Add lemon zest just at the end, and remove from the heat.

Using a stick (immersion) blender, puree until smooth.
Garnish with Greek yogurt, or sour cream, and some fresh dill.
Enjoy!

      

Fresh.

I've posted before about the Broadway French Market, where I stop by each Tuesday and Friday on my lunch break to pick up amazing local produce and eats. 

This Tuesday's haul brought Romanesco cauliflower, fresh onions, a beautiful bunch of radishes, and a stunning head of purple cabbage. 

Thanks to a few of my favorite spices and seasonings, they all came together into a wonderful meal. 

Knowing that I've made something delicious from fresh, local, organic produce makes me feel great before I even eat it. 

Find a farmers market! Go local! Go fresh!!

Need A Granita?

So.... This is pretty much the simplest dessert you can imagine, and is the perfect refreshing, healthy alternative to ice cream and other summer treats. The best part? 4 ingredients, and it basically makes itself. No special equipment necessary! 

PINEAPPLE, CITRUS, AND BASIL GRANITA

Ingredients:

1 1/2 cups cubed fresh pineapple

Juice of 1/2 a lemon 

1/2 tsp lemon zest

4-5 basil leaves

-Chiffonade basil

-Add all ingredients to blender

-Increase speed in increments until all ingredients are well blended 

-Strain liquid from blender into flat baking dish, not exceeding 12" in diameter

-Place dish in freezer

-Stir, break up, and mash mixture with a fork every 30-40 minutes until it is completely crystallized and can be fluffed with a fork 

-Transfer to lidded storage container, or serve immediately and enjoy! 

Happy summer:)