Tag: summer fest

Summer Fest: Marrying the Apple With New Flavors

by in In Season, September 12, 2012

When you think of apples, two classic combinations come to mind: apples and cinnamon and apples with peanut butter. Who doesn’t love a hot, gooey apple cinnamon cobbler? Or some crisp, fresh apples dipped in creamy peanut butter? These popular pairings are certainly delicious, but the repertoire of our tart and fruity friend certainly does not end there.

This week, we are highlighting some ingredients you might not have thought to pair with apples, but that nonetheless make for a perfect—not to mention tasty—marriage. I now pronounce you apple and wife. You may cook the bride.

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Summer Fest: Going Meatless With Eggplant

by in Uncategorized, August 29, 2012

I was vegetarian for about 16 years of my life. It was the lifestyle my parents were used to, so that was just the way they raised me. While I was vegetarian, I operated primarily on the Indian lentils-rice-vegetable diet. In other words, whatever my mother fed me was what I ate. Unfortunately, the one vegetable my mother hated was eggplant, so I went the majority of my childhood and young adult life unexposed to what I later realized was a truly fabulous vegetable. These babies are actually a vegetarian’s best friend. They are hearty, flavorful and actually filling on their own in a way that few other vegetables are. They are also currently in season. Take advantage of this tasty vegetable by trying it as a substitute for meat in some classic dishes – whether or not you are vegetarian, you won’t miss the meat with these healthy and flavorful recipes!

Love Chicken Parmesan? Make Eggplant Parmesan instead

This one may be the most obvious, but Robin’s version is lightened up and given a kick of chili pepper.

Recipe: Robin’s Neapolitan Eggplant Parmesan

Craving a Ham and Cheese Tortilla? Try a Vegetable Tortilla instead

Eggplant, along with onions, tomatoes, zucchini and green bell pepper give this frittata loads of interesting texture and flavor.

Recipe: Vegetable Tortilla (above)

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Summer Fest: Melon Refreshers

by in Uncategorized, August 22, 2012

Oftentimes, we go to great caloric lengths to cool down, whether it’s slurping down a fluorescent margarita by the pool or downing a teetering ice cream cone. But it doesn’t have to be this way.

If there’s anything that melon’s good for, it’s cooling you down. And the refreshing capabilities of cantaloupe, honeydew and watermelon go far beyond the category’s prominent presence in fruit salad. On the contrary, melon does wonders in a salad, adds creaminess to a cool soup or can be transformed into something entirely unexpected. Melon fettuccini, anyone? Unlike other ultra-tangy, sugary fruits, melon serves as a foundation for bigger things. Seriously, the options are endless.

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Summer Fest: What To Do With Overripe Peaches

by in Uncategorized, August 15, 2012
Ellie's Peach Pie Smoothie is a healthy and refreshing take on a classic dessert.

Peaches are one of the top reasons I love summer. There is nothing quite like biting into a ripe, juicy peach on a hot day and feeling the sweet nectar dribble down your mouth. Napkin? No, thank you.

Unfortunately, peaches are the kind of fruit that can get overripe pretty quickly. Forget them in your crisper for even a few days, and you are stuck with mushy, bruised fruit. Luckily, there are loads of healthy ways to prepare overripe peaches that still bring out all the same delicious summery, peachy flavor. Here are Healthy Eats’ top 5 uses for peaches that are past their prime.

1. Make a chutney – The peaches are already mushy, so they will cook quickly. Plus, you are cooking them with loads of other pungent flavors like shallots, mustard and cherries, so you don’t have to worry about tasting any sourness that might have developed in your peaches.

Recipe: Food Network Kitchens’ Peach-Mustard Chutney

2. Freeze them and blend them into smoothie – Freeze overripe peaches and blend them into a refreshing fruit smoothie. The final product will have great peach flavor and color, and no one will be able to tell they were bruised or mushy to begin with. Freezing peaches generally is also a great way to preserve them past the summer months.

Recipe: Ellie’s Peach Pie Smoothie (above)

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Summer Fest: A Day of Peppers

by in Uncategorized, August 8, 2012

Sliding a knife through its glossy skin, the pepper’s crunchy disposition is immediately audible. We hear it when we’re chomping away on a raw slice and we relish it still when it’s cooked off into a sweeter, softer version of itself. Unlike a scorching hot chili pepper, the bell pepper is known for its unique, refreshing sweetness. Whether red, green, orange, purple or yellow, bell peppers can take us from breakfast to dinnertime, breathing color and texture into our meals.

Looking for ways to incorporate abundant, in-season bell peppers into three main meals? Take a peek out our list of breakfast-to-dinner recipes.

Breakfast
Roasted Red Pepper Frittata
Breakfast Burritos

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Summer Fest: Summer Squash, Any Way You Slice It

by in Uncategorized, July 25, 2012
Zucchini Rounds: Like pepperoni, but different!

The summer squash is like a Little Black Dress: it’s one of the more versatile items in your fridge (or closet). It comes in many different varieties like zucchini (cylindrical and green), crookneck (usually yellow and bent) or pattypan (white-ish and flat). So what is it that makes this glorious summer vegetable so multipurpose? In the end, it comes down to how you slice it. Grate it, and it becomes hash; thinly slice it, and it becomes carpaccio; halve it, and it becomes a base for stuffing. It is the quintessential chameleon vegetable, and as long as you know all the ways you can cut it, the possibilities are truly endless.

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Summer Fest: 6 Ways to Cook With Plums

by in In Season, July 18, 2012

There are more uses for the juicy plum than eating around the pit and nose-crinkling when a prune comes into view. People love plums, of course, but they haven’t reached the status of the heavy hitters: the oranges, apples and bananas. Even when it comes to antioxidants, that pesky pomegranate gets all of the attention. However, like many of our favorites, this stone fruit has some serious culinary chops, especially when they’re in season and literally overflowing with ambrosial juices. Not to mention, this purplish-red beauty is brimming with nourishment and health benefits. It’s about time we rethink the perks of the plum, people.

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Summer Fest: A Day of Potato Recipes

by in In Season, September 15, 2010
Potato Frittata
Potato Frittata

Summer Fest

We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Potatoes definitely weren’t my favorite veggie as a kid. Give me a pile of mashed potatoes, and I was just in it for the gravy. I turned my nose up at baked potatoes, and forget about French fries. Now that I’m older (and a little wiser) I see what all the fuss is about: Besides being delicious, versatile and cheap, potatoes are packed with nutrients and fiber.  Sure, they’re good fried and mashed, but spuds have more to offer. Here’s how to eat potatoes for breakfast, lunch and dinner.

3 meals of spud recipes »

Summer Fest: Our Top 6 Fresh Herbs

by in In Season, August 11, 2010

herbs

We’ve said it before and we’ll say it again — herbs are an easy way to give low-cal flavor to many dishes. Better still, you add extra nutrients such as vitamins A and C, fiber and phytochemicals. With herbs overflowing in our backyards and in our patios, we’re celebrating our favorites while they last! We polled all our contributors to find out what’s on the top of their lists, plus our favorite ways to use them.

Summer Fest

We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

See all 6 herbs, and join the conversation about herbs, beans and greens »

Summer Fest: Cukes and Zukes

by in In Season, July 28, 2010

zucchini carpaccio

Summer Fest

We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Cucumbers and zucchini are in the same family, but they each have characteristics all their own. Cucumbers are classified based on whether they’re good for slicing and eating fresh or for pickling. We love cucumbers because of their nutritional benefits: Each medium cuke is 96 percent water and has only 40 calories, plus more than 60 percent of your daily vitamin K needs. Although you can find cucumbers at your market year-round, the peak season is from May through August. We love them in a simple cucumber salad — our nutritionist Toby’s version has only 5 ingredients!

See our favorite cuke and zuke recipes »