Tonno e Pomodori aka Tuna and Tomatoes

I am well overdue for a post, but I am finally mentally ready to re-devote myself to The Crunchy Radish. For the past 6 months I have been immersed in the clinical rotations of my dietetic internship. Now that I have finally completed that phase, I am moving forward and will soon take the RD exam and, fingers crossed, find a job. In the meantime, I hope to continue to be able to offer some nutritive tips and recipe ideas. Post internship, I am even more versed on nutrition and overall wellness, and ideally can serve as a unique and intelligible source of nutrition information and cooking basics. So, thank you to those who continue to follow my updates despite my recent lapse.

To kick off my return, I am writing about an elemental summer pasta dish. We all know that a perfectly juicy, sweet, and succulent tomato can emulate the essence of summer and, when simply sprinkled with a little sea salt and paired with the simplest of ingredients, can cause an eruption of happiness in your oral cavity.  Since joining a CSA, those tomatoes of my fantasies have yet to reach my kitchen due to the drought which has impacted our farm. Luckily, I was able to find some beauties at our local farmers market which provided a superb foundation for this summer pasta.

For the fresh tomato sauce with tuna; some garlic and an onion were sautéed in olive oil, skinned, chopped, fresh tomatoes were added. (To remove tomato skin, X the base of the tomatoes and plop them into boiling water for 30 seconds. Blanch them in an ice bath, and the skin should peel right off.) From this point, you can cook your tomatoes as much or as little as you please. I added the almost-cooked whole-wheat rigatoni into the sauce, chunks of tonno (originally in olive oil, drained) and chopped black olives. Once everything is incorporated, top with torn basil, chili flakes, and serve.

Whether I am simply making a sandwich or something more complex, the tuna I always opt for is Italian tonno in olive oil. I always drain the oil to limit the fat and liquid content. The depth of flavor and quality of the tonno is always far superior than your run of the mill chunk white in water, but this type of tuna does contain added fat due to the oil. Although tuna serves as a great source of protein, omega-3, and vitamin D, it is important to not consume too much due to levels of mercury. According to the Academy of Nutrition and Dietetics and the FDA, it is safe to consume a total of 12oz of canned light tuna per week, but albacore, big eye, and chunk white tuna should be limited to only 6oz total per week due to their higher levels of mercury. (A typical can of tuna is 5oz)

Kale Caesar alongside my Rigatoni 

Should you be concerned about mercury? Mercury is mainly a concern for pregnant women since it can build up in the blood and affect the development of an unborn child. In addition, excessive mercury intake for an adult may lead to neurological impairment. It is advisable to avoid consuming tilefish, shark, swordfish, and king mackerel- all of which possess the highest levels of this organic element. But don't let this detract you from eating fish. For a healthy individual, mercury is not too much of a concern and the benefits of consuming fish typically outweigh the risks.

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.

Skate Skate Baby

Chickpea flour encrusted-pan seared skate with caper mustard sauce and roasted cauliflower 

Fresh pappardelle with roasted butternut squash, broccoli rabe and parmigiano reggigano

Sauteed mixed mushrooms with rosemary and garlic

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.

Butternut squash is a great source of beta-carotene, which is the precurser to Vitamin A. Beta-carotene is an anti-oxidant and helps flight free radicals, which are damaging substances that attack healthy cells in the body. If healthy cells are damaged, they are more prone to cancer and disease.  Other sources of beta-carotene include: tomatoes, broccoli, dark leafy greens, carrots, sweet potatoes, and spinach.

On a separate occasion, I picked up some skate for a quick and simple supper. Skate is a fish that is part of the ray family. It is mild in taste, has medium firmness, and is tender to the bite. For the skate preparation, I took a spin on the traditional prep and  coated my skate in chickpea flour, a fiber and iron rich alternative to traditional wheat flour. It gave the skate the same desired crisp texture on the outside and enhanced the flavor with a slight nuttiness. I pan seared the skate in Earth Balance vegan all natural spread for about 5 minutes a side. I took the skate out and made a sauce with the pan remnants. I added a little more Earth Balance, some Dijon mustard, white wine, and capers, and let it slightly reduce. After about 3 minutes the sauce was done, and the skate was ready to be devoured. A quick, simple, and healthful meal on a crisp fall night. 

Check back soon for black bean and butternut squash chili with swiss chard and pumpkin spiced cookies...mmmm fall!

Simple Summer Supper

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!

Fruitophile's Unite!

Grilled peach and arugula salad with mozzarella cheese, red onion, aged balsamic, olive oil, salt and pepper. 

Grilled summer squash with mint and balsamic vinegar

Fregula with clams

Still dreaming of my Italian getaway, I tried my hand at interpreting a traditional Sardinian dish. Fregula or fregola is a type of Sardinian pasta that is similar to pearled couscous. It is traditionally made with semolina dough that is rolled into little balls and toasted before boiling. The outcome is nutty little morsels that are slightly firm to the bite. We had fregula a few times on our trip and it was always accompanied with shellfish.

For this dish, fennel, onions and garlic were sautéed in a little olive oil. Once the ingredients were translucent, white wine was used to deglaze the pan. Cleaned cockles and diced tomatoes (pulp removed) were added to the pot and allowed to steam. Once the cockles were partly opened, the almost completely cooked fregula was added along with about a 1/2 cup of pasta water. When the cockles were fully opened, the fregula was finished with a little coarse pepper and parsley. Although “sacrilegious”, a sprinkling of Parmesan could have really elevated this light and simple dish.

Summer is a wonderful time to swing by the farmer’s market. It is abundant with summer squash, tree ripe peaches, and the beginnings of succulent summer tomatoes. The market pickins’ were the inspiration for the two accompanying dishes. Three types of summer squash were simply grilled with olive oil, salt and pepper and were then tossed with mint and balsamic vinegar. The simplicity really showcased the freshness of the buttery squash. For the salad, the peaches were lightly grilled and tossed with peppery arugula, creamy fresh mozzarella, red onion, and a simple drizzle of olive oil and aged balsamic. Grilling the peaches really brought out the sweetness and balanced exceptionally with the smooth cheese, spicy greens, and crunchy onion. I am usually not a fruit in salad person, but this dish converted me!

Who does not love a juicy succulent peach or a nectarine in the summer? The kind that you take one bite out of and the juice drizzles down your chin, but you are in such a state of euphoria that you could care less about the sticky sweetness dripping onto your shirt. Not only does summer offer the deliciousness of berries and stone fruit, but also along with the scrumptiousness, there is a plethora of nutritional benefits. Nectarines and peaches contain carotenoids and vitamin C, which promote eye health, immunity, and protection from certain cancers. Blueberries, blackberries and purple plums contain anthocyanins, which give the fruit their hue as well as anti-aging properties, aid with memory, and urinary health.

Fruitophile’s unite and savor summers sustenance! 

Easy Peasy Pesto

Buckwheat pasta with spinach basil pesto, oven roasted tomatoes, broccoli and peas

Gazpacho

After consulting with the family chef about proper tomato usage for this summery soup, San Marzano puree was used over fresh tomatoes or tomato juice. Unless the tomatoes are extremely ripe, high quality canned is recommended. At first, I felt like I was cheating, since this soup was intended to encapsulate summer, but once chilled, the gazpacho was the pure essence of tomatoey, cucumbery, and garlicky peppery goodness.

Besides swapping the tomato juice for canned, I relied on my trusty Moosewood Cookbook for guidance for the Gazpacho. A cucumber, red bell pepper, small yellow onion, garlic, parsley, scallions, lemon and lime juice, basil, cumin, and cayenne pepper were gently pureed with the tomatoes, white vinegar, olive oil, salt and pepper and chilled.

For a spin on another summery favorite, I pulverized a box of organic spinach, basil, parsley, four garlic cloves, two tablespoons toasted walnuts and a little drizzling of olive oil to create a pesto. I found that spinach has a high level of water content, so you really only need a little olive oil to meld the sauce together. I mixed in parmesan cheese, salt and pepper to finish. To bolster up the buckwheat pasta, I added roasted cherry tomatoes and organic broccoli and peas (both frozen). The cherry tomatoes were oven roasted with oregano, basil, canola oil, garlic and onion powder, salt and pepper. This created a nice slightly charred and sweet tomato that burst with flavor.

The buckwheat pasta not only had a lovely hue, but also added a nutty quality and provided added fiber. The pasta was also loaded with vegetables from the spinach; which is packed with folate, beta-carotene, vitamin K, fiber, magnesium and calcium, the broccoli; which also has beta-carotene, fiber and calcium, along with iron and vitamins A, C and D, and peas, which are a good source of protein. Walnuts provided omega-3 and antioxidants.

This was a lovely summery meal that left plenty of leftovers…. too bad my fridge is broken.

Creamy and Dreamy, Not Necessarily a Coronary Bypass

Whole Wheat Orcchiette with Ricotta Walnut Sauce, Broccoli Rabe and Spicy Sausage

Sometimes you just can’t help but get cravings for gooey goodness that usually can only be found in calorically dense, high fat foods. Think again. I emulated this NYTs recipe Pasta with Walnut Sauce and bolstered it up with some spicy casing free, all natural chicken sausage. To slim it down, I used fat free ricotta cheese and to kick it up, I added an extra clove of garlic, chili flakes and freshly ground black pepper.

This pasta was creamy and delicious. The pureed walnut ricotta mixture tasted nutty and decadent and the broccoli rabe added a nice peppery balance to the velvety texture of the sauce.  The use of fat free ricotta not only slimmed down the pasta, but combined with the ground walnuts created a viscous quality that was smoothed out with some pasta water. This dish had a nice balance of polyunsaturated fat from the walnuts, which lowers cholesterol, lean protein and calcium from the fat free ricotta and antioxidant, cancer fighting qualities from the broccoli rabe. Broccoli rabe is actually a member of the turnip or Brassica family and has vitamins A and C, folate, potassium and fiber!

Some people fear cheese for its high caloric and cholesterolly dense content, but at times it is imperative to let yourself indulge and enjoy the deliciousness and sometimes stink of cheese. It is important to keep in mind the key of moderation, as 1 oz (which looks like four dice) of most regular cheeses have 100 calories and 8+ grams of fat. Cholesterol and saturated fat in food have the ability to raise blood cholesterol levels, which can lead to the development of heart disease. There are some good alternative low fat and fat free cheese sources, such as laughing cow light, alpine lace and Jarlsberg lite, but unfortunately at the end of the day nothing really taste the same, so live a little…well just a little, 1 oz every now and then to be precise. 

Rustic and Spicy Balls

Spicy Turkey Balls

Food has the ability to transcend time and emotion. Certain meals, smells, and tastes can transport you and provide comfort. From the perspective of a nutritionist to be, having an emotional relationship with food and using it as a crutch is obviously a hazard, but for someone who loves to cook and enjoys food and sharing the eating experience, certain meals become staples in our repertoire for more reasons than great taste. 

This is my go to recipe that is simple and comforting. By using ground white meat turkey instead of beef, veal, and/or pork, you create a leaner dish with a great deal less saturated fat. To insure moistness and flavor, I mixed the ground turkey meat with diced Bilinski’s all natural mild Italian, casing free, chicken sausage. The blend creates a nice texture to the meatball and adds a great flavor and a little fat.

Here is my recipe for a spicy and healthful version of turkey balls!

6 servings

2 tbsp canola oil

1 1/2 lb lean all natural hormone-free ground white meat turkey

1 package diced Bilinski’s all natural chicken sausage

2 1/4 cups chopped Spanish onions

1 head of garlic, diced

1 egg, beaten  

1 tbsp fennel seed

1 tbsp dried oregano

1 tbsp dried thyme

1 1/2 tsp cayenne pepper

1 1/2 tbsp of tomato paste

1 green bell pepper, diced

2 28 oz cans crushed San Marzano tomatoes

1/4 cup red wine

16 oz thinly sliced baby bella mushrooms

salt and pepper

1 cup torn fresh basil

Toast fennel seeds, oregano, thyme and cayenne pepper in a nonstick pan. Remove from heat once you can smell the spices.

Mix diced sausages, turkey meat, egg, 3/4 cup of onion and 3 tablespoon of garlic in a metal bowl. Add 1/2 of the toasted spices, salt and pepper.

Form turkey balls to your size preference.

Heat a cast iron pan with 1 tbsp of canola oil and add the balls. Cook the balls until the outside has a nice brown color, but the meat is not completely cooked through, about 5 minutes.

Remove the meat.

Add the rest of the canola oil, onion and garlic and deglaze the pan. Add the peppers. Once the garlic, onion, and pepper have softened, add the tomato paste and the remaining toasted spices. Once the paste has caramelized, add the red wine and let it reduce.

Add the two cans of tomatoes.

Bring the sauce to a boil and then down to a simmer.

Remove the sauce from the heat and blend using an emulsion blender. Blend the sauce until smooth.

Return the sauce to the heat and bring back to a simmer. 

Add the balls back into the sauce, 1/2 the basil and allow the sauce to cook for at least an hour.

10 minutes before serving add the mushrooms. 

Serve over your favorite whole-wheat pasta or vegetables and garish with freshly grated parmesan cheese, torn basil leaves and chili flakes.

For a spin on leftovers, I added the “aged” and more flavorful sauce and balls over steamed strips of kale.