The Big Chill: Soups and Adventures in Tahoe

My fiancé and I were recently invited to the birthday celebration of my fellow Soul Cycle freak and clean eating nut. There had been talk of the calmness and serenity of Lake Tahoe, but nothing prepared me for the tranquility and beauty that engulfed us upon arrival. The sun-filled days started with morning yoga and slowly progressed to sipping chilled wine while sailing the majestic crystal blue lake that was surrounded by snow-tipped mountains. Evenings were spent congregated around the fire pit with s'mores, liquid libations, melodic chatter, and good tunes. For the culminating meal and birthday celebration, the host arranged a jaw dropping seafood feast. I hope that the pictures below do some justice to the beautiful food and unforgettable scenery that we were fortunate enough to experience.

Now as I sit in my windowless office on a scorching summer day, I reflect back longingly on painted sunsets, crisp rose, and the cool lake breeze. Thanks LP for an unforgettable trip.

Keep it Clean

Clean eating can mean a multitude of things to different people but, at its core, the ideals of eating pure, real food remain. In essence, clean eating is centered around whole foods and the avoidance of anything processed or refined. I try to eat this way for the most part, but understandably it's not possible to be a purest all the time. My most common "hick up" is during the 3pm post-lunch almost done with work slump, when I retreat to the cafeteria for a pre-packaged Sabra with pretzels and an iced double espresso. However, by focusing on eating foods in their most unadulterated state, you maintain control over what you put into your body and hence your overall health. The recipes I share here, on The Crunchy Radish are my attempt to "keep it clean". Although nothing is quite overtly complex, the recipes remain true to the "real" ingredients which I use and always focus on overall wellness and of course flavor.

            

Saucealicious

This dip/sauce/dressing, what have you, is delectable and I could literally drink it. I hope you find it as scrumptious as I do.

This recipe was inspired by a dressing from Raw Food, Real World

Green Gremlin Dressing

1 small avocado

¼ cup tangerine or fresh orange juice

2 limes, zest of 1, juice of both

½ cup roughly chopped cilantro and chives

Pinch of sea salt

¼ cup olive oil

Black pepper

In a blender, combine the avocado, citrus juices, herbs, and sea salt. With the blender running, slowly add the olive oil until the dressing is creamy and emulsified. Finish with pepper.

You can toss it with your salad, smother it over your fish or just dip some veggies into it.  Here I served it with grilled salmon over greens with grilled zucchini and roasted red pepper. Tangy, creamy, yummy! I hope you enjoy.

                  

Don't Get Your Coconuts in a Twist

 

Recently, I have been feeling highly motivated to experiment with creative vegetarian cuisine. If I had to put a label on my dietary habits, I would fall along the lines of a pescatarian who dabbles in Pio Pio’s deliciously roasted and flavorful chicken and someone who fully embraces the comfort of turkey meatballs on a Sunday night. To find inspiration, I flipped through a lovely cookbook called Super Natural Every Day by Heidi Swanson. It is a vegetarian cookbook devoted to wholesome natural recipes. I found the author's philosophy about ingredients and cooking very in tune with my beliefs and was immediately consumed with decisions on which recipe to attempt first.

On a recent bone chilling evening, I decided on a curry and coconut accented split pea soup to serve alongside wheat berries with broccoli pesto and avocado. Both dishes turned out excellently and pushed me to experiment with ingredients that had been somewhat foreign to my pantry until now. Lite coconut milk and coconut oil added great depth to my soup, yet I was wary about coconut oil, which is full of saturated fat. After conducting some research and consulting with my fellow dietetic intern, I learned that not all saturated fats are created equal. The fat that is found in coconut oil is digested differently than that of saturated fat from animal skin, meat, and dairy. The medium chain fatty acids found in coconut oil are immediately used for energy, and therefore are not stored in the body as fat (like long chain fatty acids). Additionally, they can boost the rate of metabolism, allowing for more lean body mass and can increase the rate of calories burned. Some studies have also demonstrated that coconut oil reduces total and LDL (bad) cholesterol. Coconut oil is also a good alternative to butter for vegans and works well in baked goods. (1,2) Everything in moderation they say, and coconut oil is still a fat, and even good fat should not be taken advantage of.

Both recipes adapted from Super Natural Every Day by Heidi Swanson

Serves 4-6

Split Pea Soup with Curry Brown “Butter” and Coconut Milk

2 tbsp coconut oil

1 large yellow onion, chopped

3 cloves garlic, chopped

1 tsp red pepper flakes

5 ½ cups vegetable broth

1 ½ cups green split peas, rinsed and picked over

3 tbsp Earth Balance Spread

1 tbsp hot curry powder

½ cup lite coconut milk

Sea Salt

1 bunch chives, minced

Combine 2 tbsp coconut oil, onion, garlic, and red pepper flakes in a large soup pot over medium heat and cook until onions soften.

Add broth and split peas and cook until peas are tender, around 45-50 minutes

Once the peas are almost cooked, make the brown “butter”. Warm 3 tbsp of Earth Balance in a saucepan and let brown. Stir in curry powder and cook for 1 minute.

Remove split peas from the heat and add the lite coconut milk, ¼ tsp salt and blend with an immersion blender.

Stir in 1/2 of the curry “butter” and season with a little more salt if needed

Serve with minced chives and a drizzling of the extra spiced “butter”

 

Wheat Berries With Broccoli Pesto

1 ½ cups organic wheat berries

5 cups raw broccoli cut into small florets and stems

2 gloves garlic

2/3 cup of toasted pine nuts

1/3 cup grated Parm

Juice of 1 lemon

¼ cup extra virgin olive oil

grated zest of 1 lemon

1 small ripe avocado, sliced

Cook wheat berries for 45 minutes or until cooked (soften but still semi-firm with a slight crunch) in boiling salted water and drain.

Blanch the broccoli for 1 minute in boiling water, drain, and run cold water over to arrest the cooking.

Pesto: combine 2 cups cooked broccoli, garlic, pine nuts, cheese, ¼ tsp salt, and 2 tbsp lemon juice in a blender and drizzle in olive oil until smooth.

Toss wheat berries with the rest of the broccoli, 2/3 of the pesto, and lemon zest.

Fold in avocado and finish with the rest of the lemon juice.

If you celebrate Valentines Day or not, treat yourself to one of these delicious recipes that are good for you inside and out...your heart will thank you.

 

1) St-Onge MP, Jones PJ. Greater rise in fat oxidation with medium-chain triglyceride consumption relative to long-chain triglyceride is associated with lower initial body weight and greater loss of subcutaneous adipose tissue, International Journal of Obesity & Related Metabolic Disorders, 2003 Dec;27(12):1565-71.

2) Traister J. Coconut Oil and Medium Chain Triglycerides 2011 Aug. www.livestrong.com

Spread the Joy

Spice Rubbed Wild Salmon Over Buckwheat Soba with Avocado Sauce

The recipe for this pasta dish was given to me by one of my loyal readers (the number of which I can probably count on one hand). It is simple, smooth, and scrumptious, and tastes decadent despite its healthful ingredients. Whipped avocado becomes a creamy and dreamy sauce and was the perfect foundation for my spiced rubbed salmon.

Spiced Rubbed Salmon Over Buckwheat Soba with Avocado Sauce

Recipe emulated from Joy Belamarich

Serves 2

1 Avocado

2 cloves of garlic

1 tbsp olive oil

Juice from ½ a lemon

¼ cup of pasta water

pinch of salt

½ package of buckwheat soba

¼ cup parm

½ tbsp lemon zest

Black pepper

Chili flakes

Cook soba noodles or any long whole-wheat pasta as package indicates. As the pasta cooks, blend avocado, garlic, olive oil, lemon juice, and salt in a blender. Transfer to a serving bowl and mix in pasta water and gently add the cooked soba, insuring adequate sauce distribution. Finish with freshly ground black pepper, lemon zest, parm, and chili flakes. (The soba was a tad sticky, but adding olive oil to the cooking water should help)

1 lb wild salmon filet

½ tbsp paprika

1 tsp cumin

½ tbsp cayenne pepper

1 tbsp onion powder

½ tbsp black pepper
pinch of salt

Canola Spray

Mix spices, salt, and pepper together on a plate.

Clean and thoroughly dry the salmon and coat the top with a layer of the spice blend.

Heat a cast iron pan with canola spray and sear salmon for 5-8 minutes a side depending on thickness of filet and temperature preference (I like my salmon on the medium rare side). Serve on the avocado pasta or on the side.

For my vegetable accompaniment, I roasted some cauliflower with whole cloves of garlic and 1 tbsp of olive oil for 20 minutes. Prior to placing my cauliflower in the serving bowl, I made a mixture from the juice of ½ a lemon, chili flakes, black pepper, and a little parm and tossed in the hot florets.

This protein rich meal was loaded with the bountiful benefits of mono and polyunsaturated fatty acids. The benefits of monounsaturated fat and omega 3 and omega 6 from polyunsaturated fat help reduce total and LDL cholesterol (the bad kind), in particular when substituted for saturated fat in the diet (1). Studies have also demonstrated that MUFA intake decreases the risk for coronary heart disease, increases HDL cholesterol (the good kind), and improves gylcemic control in diabetics (2). Avocado, which is a monounsaturated fat, also contains vitamins E, C, B6, folate, potassium, and soluble fiber, nutrients that aid in vision and are cancer protective.

Salmon is well touted for its omega 3 rich qualities, which are essential for the diet and are needed for brain function and proper growth and development. Salmon is also one of the few foods that contain vitamin D, which promotes calcium absorption, helps maintain adequate calcium and phosphorus levels, as well as reduces inflammation.

In essence this meal was loaded with healthful attributes, it tasted delicious, and was super simple. Thanks for spreading the “Joy”!

I look for inspiration everywhere...so feel free to send me a recipe!

1) Lada A, Rudel L. Dietary monounsaturated versus polyunsaturated fatty acids: which is really better for protection from coronary heart disease? Current opinion in lipidology. 2003;14(1):41-6.

2) Lunn J, Theobald HE. The Health Effects of Dietary Unsaturated Fatty Acids. Nutr Bull 2006;31(3):178-224.

Taco, Taco Night, I Love it When, its Taco Night

Sprouted corn tortillas, seared wild grouper, vegenaise crema, salted cabbage, pico de gallo, guac, and organic broccoli sprouts

Although not the most seasonal meal for this frosty weather…I wanted to be transported by my food to a warmer “happier place”, and my fish tacos did the trick!

I used wild grouper for my protein, but any mild flaky white fish could do. I had a really thick cut of fish, so my cooking method consisted of searing and roasting. I rubbed the fish with olive oil, salt, and peppered both sides of the flesh and pan seared both sides for around 4 minutes or until browned. I then popped the fish in the oven at 375 degrees for 15 minutes or until it was white throughout and flaked. Before I popped the fish in the oven, I threw in some whole garlic cloves so I’d have some roasted garlic to stuff inside my taco as well. Once cooked, I topped the grouper with some chopped cilantro and a squeeze of lime.

To stuff my taco, I made a variety of sides:

Serves 2

Vegenaise Crema adapted from My Father's Daughter by Gwyneth Paltrow (Mindfulmayo is a mayo alternative. I used a version made by Earth Balance which is vegan and contains no soy or preservatives and is made from canola oil and contains mono and polyunsaturated fats. A delicious alternative to mayo that can be utilized in a multitude of ways.)

I mixed ¼ cup Mindfulmayo with a tablespoon of lime juice and a pinch of salt for a tangy and creamy foundation for my taco.

Pico de Gallo

½ cup cherry tomatoes diced

¼ of a red onion diced

2 tbsp cilantro finely chopped

Juice of 1 lime

Sprinkling of salt

Mix all ingredients together and allow flavors to meld for 20 minutes

Guac

1 avocado

1 tbsp cilantro coarsely chopped

1 tbsp red onion diced

juice of 1/2 a lime

Salt and pepper to taste

Score and scoop out the flesh of the avocado and mix with the rest of the ingredients. I like my guac on the chunky side so I do not mash too much.

Cabbage

1 ½ cups of green cabbage sliced

2 tbsp lime juice

Sprinkling of salt

Mix ingredients together and let sit for at least 15 minutes for a crunchy taco topper.

I also added broccoli sprouts to my taco to add a nutritive boost to this light and healthful meal. Broccoli sprouts are similar in taste to alfalfa spouts, but are a little less stringy and have more of a radishy taste. The sprouts of broccoli are extremely nutrient dense and small amounts of the phytochemical rich sprout are 10-100 times more cancer protective than larger quantities of vegetables in the same family (1). Broccoli sprouts are a great way to not only boost tacos, but also salads, soups, and sandwiches with added calcium, and vitamins A, E, and C.

For the base of my taco I used Food For Life’s sprouted corn tortillas, which I seared for a minutes a side in a hot pan. These tortillas only have 4 ingredients (sprouted corn, filtered water, sea salt, and lime) and less is usually more. Sprouted grains are more nutrient rich than your typical grain and these tortillas were low calorie (60 calories a tortilla) contained calcium, iron, protein, and fiber!

With a chilled corona light in hand and my nutrient dense and flavorful taco in the other, I was transported to the Baja coast complete with salty air and seagulls…unfortunately once I returned to reality I was greeted by iced flecked sidewalks and rats with wings.

1. Fahley J, Zhang Y, Talalay P. Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogen The National Academy of Sciences of the USA 1997; 94 (10):10267-10372

Curry Lane and French Fry Dreams

Sweet Curry Roasted Delicata Squash Fries with Curry Mustard Dip

The festive celebrating has continued into January as many of my friends celebrate their birthdays this month…which also means the convivial eating and drinking continues as well. With that in mind, I tried to recreate a light and refreshing salad that I had while on vacation. The salad was called the Simply Grilled and it was from the restaurant Veritas in Vieques. The salad is a variation on a Cobb, but the fresh lightly seasoned fish replaces the greasy fat-laden bacon. To accompany my large salad, I made fries from Delicata Squash. These fries were inspired by a lovely lunch I recently had with a good friend at a vegan restaurant called Peacefood Café on the UWS. We ordered their signature chickpeas fries and were enamored by their deliciousness. The fries were made of blended chickpeas and were bursting with Indian spice. For my variation, I kept it simple and sliced 2 squashes with the skin intact, and seeds removed, into fry-like shapes and coated them with 2 tbsp sweet curry powder, 2 tbsp olive oil, and a sprinkling of salt and pepper. The fries were roasted at 425 degrees for 40 minutes. While the fries roasted, I simply mixed extra strong Dijon mustard with 2 tsp sweet curry powder and chopped cilantro and chives for a tangy curry laced dip. These fries were delicious and hard to put down! Luckily they contained beneficial potassium, which is an essential mineral that aids with normalizing blood pressure. Yellow squash also contains lutein and zeaxanthin, which are vital for maintaining eye health and reducing damage from free radicals.

"The Simply Grilled" Salad (Serves 2)

12 oz Fresh Wild Red Snapper fillets

I box organic romaine hearts chopped

1 roasted red bell pepper chopped

2 sticks celery thinly sliced

¼ red onion thinly sliced

½ avocado diced
1/2 cup chickpeas rinsed

10 cherry tomatoes sliced in half

¼ cup Stilton or Gorgonzola crumbled

Salt and Pepper

Parsley and chives for garnish at your discretion

Anchovy Dressing

6 anchovy fillets

2 tbsp strong Dijon Mustard

2 tbsp red wine vinegar

1/3 cup extra virgin olive oil

Ground black pepper

For the dressing:
Blend anchovies, mustard, and vinegar together in a blender. Slowly stream in olive oil with the motor on and season with pepper.

Wash and thoroughly dry the fish and season lightly with salt and pepper

Heat a pan with canola spray and pan sear each fillet for around 5 minutes a side or until the center is opaque and skin is crisp

Meanwhile, toss together all the salad components and about 2 tbsp of dressing

Serve fish on top of salad, garnish with herbs, and enjoy this light, healthful, and filling salad

Snapper Cobb

I know it is practically sacrilegious to serve cheese with fish in some elite circles, but this combo deliciously breaks the rules. 

Happy Birthday to all you January babies…. I have definitely enjoyed continuing the celebrations!

Everything but the.... Tuna Melt

Kitchen sink tuna melt on sprouted grain and seed english muffin, low sodium pickle, and Yerba Matte Tea

For my tuna salad, I usually throw in whatever I can find, sans mayo. Today I had celery, tomatoes, kidney beans, onion, pickled jalapeño, and mustard. I topped it off with some sliced avocado, melted some shredded cheddar and jack cheese under the broiler and I was in business. Most importantly, I used Italian tonno canned in olive oil (which I drained before adding)…it is exceptional quality and really elevates a simple sandwich into something special. 

Egg Mcmuff Muff

Sprouted Grain and Seed English Muffin, Williamsburg Mayo, Egg Over Medium with Cabot Clothbound Cheddar and Chili Flakes 

Wakey Wakey

Mixed berry and banana smoothie with fat free plain yogurt, almond butter, chia seeds, and a splash of OJ with Ezekiel sprouted grain and seed english muffin, Williamsburg Mayo, finished with sea salt. 

"Its Turkey Lurkey Time"

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.

Blackened Wild Striped Bass with Kale and Avocado Relish

Blackening seasoning can be purchased or prepared and can be mixed to suit your taste preferences. I combined 1 tsp each of cayenne, paprika, garlic powder, onion powder, thyme, salt, and pepper and coated the top of a cleaned and thoroughly dried filet with the mixture.

I heated a pan with canola spray, and placed the filet skin side up, and pan seared each side for about 2 minutes in order to get a crisp crust. The fish was transferred to a 350 degree oven for around 12 minutes or until the center was opaque. While the fish cooked, the kale was braised in sautéed garlic and 1/2 cup low sodium vegetable stock for 5 minutes and then drained. For the avocado relish, I simply diced the cado and mixed it with lime juice and a little salt. The limey relish cut the spice of the fish and was a lovely contrast.

Brussel Sprouts With Shallots

To get a nice crust and color on the brussel sprouts, I halved them and quickly pan seared the B.S. in a hot pan for about 3 minutes, cut side down. I then transferred the sprouts to a sheet pan and roasted them with sliced shallots and a tbsp of olive oil for 15 minutes or under tender, but slightly firm to the bite. The pan searing before the roasting is an extra step, but it really gave the B.S. a nice crispy slightly smoky outer layer that elevated the little lettuce heads. Although B.S. have a nasty rap, they are always a hit when I bring them to my family’s Thanksgiving (or maybe my family is just being nice). 

Sprouted Lentil and Escarole Salad with Toasted Walnuts

Another lovely and light side idea for your Thanksgiving table is sprouted lentil and escarole salad with toasted walnuts. I used sprouted lentils which only needed to cook for 13 minutes; they were tender and iron loaded. While the lentils quickly cooked, I caramelized some fennel with thyme and garlic and then threw in a chopped head of escarole to wilt. Once the lentils were cooked to my liking (tender with a slight bite), I drained and combined them with the escarole and fennel mixture. I stirred in 1 tbsp of chèvre, which added a deliciously tart and tangy finish, and topped the whole thing with 1/4 cup chopped toasted walnuts.

These recipes contain cruciferous vegetables aka kale and brussel sprouts. These vegetables are nutrient dense and are loaded with fiber, which keep things going and flowing, vitamins, and minerals. Cruciferous veggies are also antioxidants and help prevent free-radicals (harmful cells) from proliferating.  

• Both kale and B.S. contain high levels of Vitamin C, which aids with wound healing and is an important component in maintaining bone and teeth integrity. 
• Kale is an excellent source of Vitamin A, which is beneficial for eye health, and aids in forming and sustaining teeth and skin. 
• Brussel sprouts contain Vitamin E which boosts the immune system and helps form red blood cells. Brussel sprouts also have high levels of folic acid and are loaded with plant healthy omega-3s. 

When making any type of vegetable, be sure to not overcook them since it can leach out most of the nutrients. Additionally, most brussel sprouts get a bad rap for being sulfurous and unappealing, which occurs when they are overcooked. 

Your Thanksgiving doesn’t have to be all about butter landed mash, creamy potato gratin, and cornbread stuffing. It’s easy to integrate nutritious sides that taste good and make you feel good too!

Happy Thanksgiving from The Crunchy Radish and Henry too!

Quick Fix Mexi Night

Sometimes you just can’t help but get those cravings for gooey, cheesy, spicy goodness. Instead of going to the local greasy fryalator restaurant, I opted to make these simple, healthy, and tasty quesadillas that fulfilled my mexi craving. Obviously, to no one’s surprise, I had to take a healthful spin on these quesadillas and chose Ezekiel’s sprouted grain tortillas as my foundation. These tortillas are more substantial than your average white flour variety and offer a more robust flavor while providing essential vitamins, minerals, and fiber which are not always offered in your run of the mill refined form. For the interior, I used canned low sodium fat free vegetarian refried beans and spread the mash down as my base. For my layers, I caramelized some onions, blanched some asparagus, and roasted a poblano pepper. To top it off, I used about a tablespoon and a half of shredded monterey and cheddar cheese per quesadilla and some organic Muier Glen corn and black bean salsa. I placed another tortilla on top and pressed down slightly and baked for 10-15 minutes or until the cheese was gooey. I topped off these fiestas on a plate with some sliced avocado and pickled jalapeño and was in spicy cheesy Mexican heaven. I am sure these quesadillas are an insult to any Mexican quesadilla purest, but these were great, very simple, and up for a variety of interpretations.

Additional fillers:

Sautéed mushrooms

Blanched broccoli

Roasted red peppers

Sundried tomatoes

Black beans

Spinach

“Beans, beans the magical fruit, the more you eat the more you toot!” Well, that being said, beans are not a fruit but are a legume and are considered part of the vegetable and protein family. They definitely do have some magical attributes! Beans are loaded with calcium, protein, iron, folate, and phosphorus. They are a great source of fiber and can get things flowing, hence the lovely rhymes. Depending on the preparation, beans can be fat free and are a great food choice to help fill you up without being calorically dense.

To accompany my quesadillas, I made an uncomplicated smoky and spicy tomato soup that completed my fiesta….all I needed was some chilled Patron with lime and a mariachi.

3 cups diced onions

1 clove garlic diced

1 tablespoon olive oil

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon dried oregano

1 quart low sodium vegetable broth

1 28 ounce canned San Marzano diced tomatoes

3 teaspoons minced canned chipotles in adobo with 2 teaspoons of adobo sauce

Optional Garnishes:

Fat free sour cream

Sliced avocado

Shredded cheese

Cilantro

Scallions

Crumbled baked blue corn tortilla chips

Sauté onions in oil until softened, 5 minutes.

Add garlic, cumin, and oregano and stir for 3 minutes.

Add broth, tomatoes, and chipotles, cover and bring to a boil.

Reduce heat and simmer for 30 minutes.

Turn soup off, allow to cool slightly, and blend in either a blender or with an immersion blender.

Serve and garnish

Boo! So Creepy

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!

Squash is on my mind! On another occasion, I made butternut squash and black bean chili with swiss chard, chipolte peppers topped off with parm, avocado, red onions, and lime

Happy Halloween everyone! Can you guess who Henry is? This was the best shot I could manage. Its not easy getting a 4 month old pup into a frog prince costume…let me tell you his breath is not all that (Prince) Charming!

Thank God For Ina!

Wild Salmon Tartare

Mediterranean Salad

Roasted Cauliflower with Lemon Parsley Dressing

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.

All of these dishes appear in Barefoot’s book How Easy Is That? and, true to her words, everything was extremely simple, unfussy, and tasted great. The only addition I would make is to prepare some garlicky, cumin accented whole wheat pita chips to go with the Mediterranean salad.

The salmon tartar gained a lovely tang from two types of mustards, capers, lime juice, and dill, the Mediterranean salad offered a cooling crunch, and the garlic roasted cauliflower got an upgrade with the addition of a lemony parsley dressing to finish.

To my buds frolicking on FI, have a great time…I’ll be immersed in leftovers, study guides, and an itching feeling for sand in my toes. 

Goodnight Irene

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.

Grilled avocado was a unique spin on the traditional avocado and tomato salad. Marinating the avocado in lemon juice and then grilling the halves with a little olive oil for two minutes a side really brought an interesting complexity to the fruit and intensified the flavor. The avocado was layered with red onion, (which was also tossed in lemon juice), heirloom and beefsteak tomatoes, olive oil, some aged balsamic, salt, and pepper.

Usually not a potato person, I couldn't help myself at the farmers’ market. These little nuggets were calling out to me to be simply roasted to the point where their skins were crisp and finished with a garlicky dressing. Potatoes are underrated and do possess some essential nutrients, particularly in their skin. Potatoes are a complex carbohydrate and are naturally low in calories. Potatoes with the skin not only have fiber, but contain B Vitamins, Vitamin C, iron, calcium and potassium.

The petite blue and fingerling potatoes were roasted with rosemary and olive oil and then mixed with a "paste" of roasted garlic, rosemary, cayenne pepper, olive oil, salt, and pepper.

The birthday boy grilled himself up a  New York Strip steak, and we toasted with some bubbly.

For dessert I was able to utilize my bounty of peaches and Italian plums and made a crisp with whole wheat flour, oatmeal, brown sugar, cinnamon, nutmeg, walnuts, currants, and some Earth Balance spread. The crisp wouldn't be complete without some organic vanilla bean ice cream.

We were able to have a pre-birthday celebration the night before at Fedora. We had a lovely meal filled with oysters, chicken liver on toast with pickled onions, sautéed chanterelles with a poached egg, and their take on a surf and turf which consisted of chicken meatballs and scallops. We finished the meal in style with a delicious ice cream sandwich-Van Leeuween ice cream sandwiched between chocolate cookies dipped in chopped peanuts!

Looking forward to continuing the birthday celebration with friends later this week at Roberta's.

Happy Birthday to the biggest Radish Head I know!