The holiday season has fully enveloped us in a milieu of twinkling lights, evergreen, and seasonal foods. For some, this time of year causes us to veer off track with eating healthfully and maintaining routine workouts. Our nights and weekends become packed with holiday parties, family festivities and friendly visitors, but the overabundance of celebratory activities should not invite excuses to lose control of good dietary habits.Read More
I have always been one who cares far more about the sides than the poultry centerpiece on Thanksgiving. Luckily, my family hosts an enormous gathering, which is bombarded with side dishes. Like most Thanksgivings, it turns into somewhat of a potluck, and everyone contributes something. Despite my passion for health, I have never been one who enjoys rich, cream and butter-laden dishes. I hate that feeling of overstuffed food guilt which can strike you post-engorgement. So, I am happy to contribute this vegetable and hearty grain side dish with just the right amount of decadence.Read More
I recently had the opportunity to spend a lovely long weekend with family in Longboat Key, which is right outside of Sarasota, Florida. Not only did we spend time taking in the gorgeous views of the bay and the ocean, but we indulged in leisurely lunches outdoors and utilized the fresh local seafood to prepare dinner. We stuck with tradition and made fish tacos with local grouper. The grouper was dusted in blackening spices (chili powder, turmeric, garlic, cumin, chili flakes, oregano, onion, coriander, salt and pepper), pan seared, and served with black bean corn mango salsa, guac, warm tortillas, and some garnishes of jalapeno, cilantro, radishes, and lime. Somehow the fish tacos always taste better when we are down there; whether it is the salty ocean air, the palm trees blowing in the breeze, or the great company, I am already longingly looking forward to my trip next year.Read More
Our recent trip to Vieques, which is an island off Puerto Rico, was just what was in order after an intense and grueling few months. The few days that we spent on the island were full of sun drenched hours laying on the pristine and untouched beaches, gazing at multicolored sunsets, devouring Latin flared Caribbean cuisine, becoming entranced by the bioluminescent bay, and of course indulging in a few cocktails. The food on the island was simple, fresh, and delicious. Many of our meals were enjoyed with the sand between our toes and we had the opportunity to enjoy fresh caught local fish, ceviches, the best rice and beans and sweet plantains I had ever had, and even a Caribbean curry! My fading tan is a reminder that it is time to get back to reality and brace myself for the cold…but I can still imagine the Caribbean heat tickling my face.
(Above photo "The Best" rice and beans and sweet plantains along side some conch ceviche)Read More
Hi there friend of the radish...thank you for checking for recent updates. We are taking a break and heading down to Vieques for a few days for some research on Latin Caribbean cuisine and some much needed R and R! Check back soon for some inspired dishes and photos!
If your worried about Henry don't be, he will be off on his own vacation to a farm in the Catskills! Just what a spoiled little city boy needs!
Happy Holidays and Have a Happy and a Healthy New Year!
All pies made by Betty! (Apple pie with cheddar cheese crust, pumpkin, and pecan!)
Blackened Wild Striped Bass with Kale and Avocado Relish
If you are fully loaded from hitting the stuffing a little hard this year, here is a recipe that is light and filling and will relieve you of any over gorging regrets you might have the day after. Additionally, I’ve demonstrated two super green side dishes that are both filling and tasty and can be served along side your poultry.Read More
It has been a long time dream/obsession of mine to make pumpkin soup and serve it inside a pumpkin. Trying to create my vision the night before Halloween during a pumpkin shortage, caused me to put my dream on hold. Luckily, I was able to think on my feet and found this gorgeous Carnival Squash. I simply sawed the top off, scooped out the innards (reserving the seeds), placed a tbsp of Earth Balance spread, cinnamon, salt, pepper, and a tbsp of pure maple syrup into the cavity and a little on the top half and roasted at 350-degrees for around 30 minutes. Once the meat was soft, I allowed the squash to cool slightly and gently mashed the soften core until it was a smooth consistency (It might be easier to take everything out, mash it, and refill the squash.). To make use of the seeds, I washed them and made a mixture of olive oil, cayenne pepper, paprika, garlic powder, salt, and pepper. I tossed the seeds with the mixture and toasted them for 10 minutes in a 350-degree oven. I topped my squash mash with the spiced seeds and dove into this scrumptiously sweet and delicious fall side. Accompanied by a little Sunday “gravy”, light mixed greens, and my Sunday was complete!Read More
On my most recent venture to the Union Square Farmer’s Market, I found myself constantly fighting to focus on procuring useful ingredients. I get so distracted by the beauty and bounty of fresh produce, that I loose track of what I need to aquire for my next meal. That day was definitely one of those occasions. I arrived home with a plethora of gorgeous fresh and somewhat unique produce and I wanted to delineate a little from my normal grilled corn or zucchini and tomato salad. To step out of my comfort zone, I flipped through my handy Moosewood cookbook and found an intriguing recipe for carrot and mushroom "loaf", which was perfect since I had snagged a bunch of carrots and a bag of cremini mushrooms. I also gathered some sweet potato greens, pimento padrao peppers, and what is a trip to the summer green market without corn, tomatoes and fuzy peaches.Read More
Heirloom lettuce salad with chickpeas, celery, local cherry tomatoes and white balsamic dressing, fresh New Jersey summer tomato sauce with yellow and red tomatoes, garlic, chili pepper, olive oil, and basil with Ezekiel Sprouted Grain Pasta, toasted sourdough with earth balance spread, diced garlic and basil. Raw cows milk Landoff cheese.
Keeping it simple is sometimes the best…especially when you have a three month pup on your hands! Please welcome the newest member of The Crunchy Radish, Henry Pepper!