Bruschetta

Grilled Bread, in-season veggies, fresh herbs, creamy cheese.  A delicious way to enjoy the foods of our summer season.  Of course the classic Plum Tomato-Basil-Garlic topping is a must, but think outside of the box too. Step away from this standby and try something different from the famers market, chop it up and top a sliced baguette - you will love this just as much.  Here's a few ideas:

Heirloom tomatoes - each have their own unique flavor - mix it up.

Grilled Veggies - Onions, zucchini, eggplant.....

Cucumber - add in complementary fresh herbs like Mint or Dill

Local cheese - Chèvre with honey or creamy sheep.

   - top with some Shaved Beets or Carrots

Roasted Red Peppers - do this at home for the best flavor

Sautéed Greens

Melon and aged cheese

The possibilities are endless.  Walk the market and be inspired about what might top a great bruschetta. 

Find me on Facebook: Lara McNeil on Nutrition and Food
And Twitter@LaraMcNeil

Ratatouille

Tomatoes, eggplants, peppers, squash..... they are all fresh in the market right now.  After all, it is the height of the summer!  Here’s a super quick ratatouille recipe so you can enjoy the best of this season.  Serve over pasta, as a side to grilled chicken or fish, or on it’s own if you’d like.  Thin-skinned eggplant will serve you best if you are in a rush because you don’t have to bother peeling it.  Try a Japanese version of eggplant if you can find one in your farmers market.  Make a double batch - it freezes beautifully too.

Makes 4-6 servings

2 tablespoons Extra virgin olive oil
2 cloves Garlic, thinly sliced
1/4 teaspoon Red pepper flakes
½ Red onion, chopped 
1 Red bell pepper
1 Green or Frying pepper
1-2 Eggplants, cubed
2 Zucchini, cubed
4 medium Tomatoes, chopped
1/4 cup Fresh Herbs, chopped - such as Basil, Oregano, Parsley
Sea Salt and Ground pepper to taste
Grated cheese

In a large skillet heat oil over medium heat, add garlic, red pepper flakes, onion, red and green pepper.  Cook until softened, about 4 minutes.

Add eggplant and zucchini and cook until tender, about 4 more minutes.

Add tomatoes and herbs.  Cook until just heated though: retaining the freshness of the herbs and the shape of the tomatoes, about 3 more minutes.  Add sea salt and ground pepper.

Serve hot or room-temp with grated cheese.

Find me on Facebook: Lara McNeil on Nutrition and Food
And Twitter@LaraMcNeil

Grilled Vegetables

Does it get any better?  Any easier? Any fresher?

This is summer!  Get the beautiful grill-able vegetables this Saturday at the farmers market; toss them with olive oil, fresh herbs, salt and pepper. Then grill and serve - hot * cold * or room-temp = it's all good!

What are some of the season’s best vegetables to grill?

Summer Squash

Both Zucchini and the Yellow variety hold up famously on the grill – slice them lengthwise or quarter them on a kabob.

Green & Wax Beans

Beans grill very nicely and develop a nutty flavor – just got to use a grilling basket to keep them out of the fire.

Eggplant

Just like squash slice them or skewer them up.  Make sure to marinate.

Bell Peppers

Char them whole for wonderful ‘roasted’ peppers, or grill them up in a medley basket.

Tomatoes

Quickly grill halved tomatoes, mix cherry tomatoes with other veggies, or slice them up and toss them with the hot grilled veggies off the grill – they will hold most of their shape and add flavor and moistness to the bunch (the latter is what I did above)

Mushrooms

Marinate and grill – easy and delicious.

Onions

Grill thick rings for a sweet caramelized flavor, or slice them up with your other veggies.  Grilled Scallions are great too!

Corn

On the cob or shucked – however you like it.  Make extra for a wonderful salad or salsa component.

Potatoes

Yes. Great on the grill.  Parboil first, or slice and wrap in foil.  So good.

This is just the beginning and the possibilities are endless.  Why not carrots, beets, or grilled lettuce?  I would love to hear about your unconventional vegetable grilling success.  Please share.

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil

Pink Potato Chips with Lavender

I walked away from the Farmers' Market yesterday with some wonderful fresh produce. Among the veggies were some medium-small sized pink potatoes grown by Deep Roots Farm in Orient, NY. At first glance they appear to be a simple red skinned potato, but the flesh of the potatoes are a beautiful pink color! So, I decided to make some fresh potato chips and added lavender from the garden (Lavender is in the rosemary family so it is a great complement for these chips). They held their crisp and color too - they will be part of our next party for sure!  They are about 100 calories for 12 chips depending on the potato size.

Pink Potatoes, skin on, sliced very thinly ~ preferably on a mandolin
Olive Oil Spray*
Sea Salt
2-3 sprigs of Lavender, finely minced

Heat a large non-stick pan over medium high heat, spray well with olive oil. Cook potatoes in batches in a single layer and fry about 3 minutes, flip each potato slice and cook 3 minutes more or until crispy. Remove cooked chips to a paper towel or bag and sprinkle with sea salt and lavender. Serve immediately.

* I use a refillable pump olive oil sprayer ~ these can be found in the oil section of your grocery store.


Find me on Facebook: Lara McNeil on Nutrition and Food
And Twitter@LaraMcNeil

Cucumber Gazpacho

This summer has been a scorcher so far!  What better on a hot day then a chilled soup?  Cucumbers are in abundance at the farmers market so a refreshing gazpacho recipe seemed very appropriate to share this week.  Spice it up to your liking, you can even garnish with some cooked shrimp!

Makes 6 servings

8 cups Cucumbers, peeled, seeded, and chopped (about 4 large)

2 cups Green peppers, seeded and chopped*

2 Scallions, white and green parts, chopped

1 clove garlic

1 cup Vegetable stock

2 tablespoons Red wine vinegar

Juice of 1/2 Lemon

1 tablespoon Fresh mint

2 tablespoons Fresh Italian parsley

1 teaspoon Kosher salt

1 teaspoon Tabasco sauce (or more to taste)

Extra Virgin Olive Oil

Ground Black pepper

Process all of the ingredients except the olive oil and black pepper in a blender or food processor until smooth (you may have to process in batches).  Taste for heat and salt preference, cover and chill at least 4 hours or overnight.

Serve in individual bowls, top with fresh ground pepper and drizzle with a good quality olive oil.

* Feel free to add a spicy pepper too.

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil

Mushroom Lettuce Wraps

Mushrooms are full of nutrients and low in calories.  The actual micronutrients differ by variety, but can include potassium, selenium and copper. Mushrooms also have energy releasing B-complex vitamins riboflavin, niacin and pantothenic acid.  Mushrooms can even include vitamin D if they are exposed to UV light at harvest time. Want to learn more about some benefits of mushrooms? Check out this Food and Nutrition Magazine article: Mushrooms: Taste of the Earth.

Here is my quick lettuce wrap preparation that includes mushrooms and other local veggies.  This is a delicious choice on a hot summer evening or a Meatless Monday.  This is one of those recipes where you have carte blanche and can include any extra veggies you may have on hand too!

Makes 4 servings

Boston or Butter Lettuce leaves, washed

Sauce:

½ cup vegetable stock

1 tablespoon Low sodium Soy sauce

1 teaspoon Sesame oil

1 teaspoon Sherry or Rice Wine

½ teaspoon Fish sauce

1 tablespoon Rice wine vinegar

1 teaspoon Cornstarch

Filling:

2 tablespoons Canola oil

1 cloves Garlic, minced

1 teaspoon ginger, grated

2 Scallions, white and green parts, sliced

1 cup cabbage (any variety), finely diced

1 cup celery, finely diced

2 cups assorted mushrooms (shitake, oyster, etc.) finely diced

Garnish ideas:

Grated Carrot

Cilantro

Bean spouts

Grated Cucumber

Sriracha

In a jar, or other screw-top container, add all sauce ingredients and shake to incorporate cornstarch.  Reserve.

In a wok or large skillet heat oil over medium heat, add garlic and ginger.  Cook about one minute.

Add remainder of filling vegetables and stir-fry until vegetables are just tender, about 5 minutes. 

Push filling to one side of the pan to expose the bottom and creating a place to cook the sauce. Shake the sauce in the jar again then raise the heat in the pan and add the sauce to the exposed area.

Once the sauce comes to a boil, incorporate it with the vegetables and serve on a platter along side the lettuce and garnishes.  Allow your guests build their own wraps.

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil

Summer Squash “Noodles”

The squash of summer are beginning to make their appearance at the farmers market.  I learned this use of one of our popular summer vegetables during several seasons as a CSA member and having an abundance of beautiful summer squash in several varieties of yellow and green.  Here I have used a minimalist approach of fresh basil, olive oil, and grated cheese, but you can also use this preparation and add your favorite pasta sauce or pesto for a gluten-free and low-calorie option to traditional pasta. 

Makes 4 servings

2 tablespoons Extra virgin olive oil

1 cloves Garlic, minced

4 cups Summer Squash, julienned (about 4 med or 2 lg squash*)

¼ cup chicken stock or water

10 Fresh Basil leaves, chiffonade

Sea Salt and Ground pepper to taste

Grated Pecorino Romano

Wash squash and cut into thin julienned strips using either a knife or a mandoline. *Even easier with larger squash

In large skillet heat oil over medium heat, add garlic.  Cook about one minute.

Add squash and stock or water, toss, cover, and cook until just tender, about 4 minutes. Add sea salt and ground pepper.

Serve on a warmed platter.  Top with grated Pecorino Romano and drizzle with additional olive oil.

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil