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.
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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!
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As the end of October begins to encroach upon us and each evening seems to begin a litter earlier, the abundance of fall produce shines in the farmers' markets and groceries. Squash is the quintessential fall vegetable, and there are numerous types that all have unique and delectable attributes. For my pasta recipe, which I actually got from the Today Show (don’t judge), I settled on the ever faithful, delicate, and delicious butternut squash. It was simply roasted with olive oil and then combined with vegetable stock, garlic, chilies, broccoli rabe, a little pasta water, and tossed with the fresh pasta and cheese. The fresh pasta made it relatively light and the sweet butternut squash balanced really well with the peppery bitterness of the rabe.
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Not everything turns out the way you want it to, and my attempt at the picture perfect roast chicken left me thinking that I should have saved my energy and called up Pio Pio. Needless to say, the evidence of the roast will not be making an appearance on TCR anytime soon. But alas, I was left with a hefty quantity of roast chicken that serendipitously was mainly dry white meat. To amend this cooking faux pas, I gave the bare and juiceless chicken the equivalent of a spa getaway to the Berkshires. He came back refreshed and glowing and was ready to win back my respect.
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In honor of my good friend’s visit, I threw together a little gathering to welcome her home. Having excess time is not something I am familiar with anymore, as the demands of school and my dietetic internship have taken priority of my life. Luckily, I was able to throw together two very simple and nutritious dips to accompany my cheese platter, crudités, and home made pita chips. At the end of the day, all you need is some wine and good company.
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Sprouted grain bread, reduced fat organic cream cheese, wild smoked salmon, red onion, scrambled eggs and oscietra caviar
After a refreshing loop around the park, this was a just reward on this fall-like day and a great way to utilize some leftover caviar.
This weekend was supposed to be filled with fun and revelry with friends as we tried to clasp on to the bittersweet end of summer on Fire Island, but alas the gargantuous amount of schoolwork bound me down to my desk. To lighten up my mood, I called on my "good friend" The Barefoot Contessa, to shake me out of my disappointment. I was feeling a little fried, so I simply followed her guidance and created 3 light and healthful dishes that put me back on track.
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Whole faro with sun dried tomato anchovy pesto, broccoli, peas, boston lettuce, red onion with an apple rhubarb spritzer
Let the studying beginning…..but I couldn’t continue without refueling with my favorite grain…FARRO!
Farro is a whole grain and contains, fiber, protein, and iron and when paired with legumes create a complete protein.
I can not seem to get enough of these nutty chewy Italian morsels!
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.
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Irene came and went and caused most of us to hibernate in our houses for most of the weekend. To our great disappointment, a member of The Crunchy Radish had their birthday festivities put on hold due to the storm. To make the best of things, we made a birthday dinner with some goods that we loaded up on the day before at the farmers’ market.
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