In honor of America's birthday, I celebrated Independence Day at the ball park. Just like any other holiday, a menu was needed. Below is the traditional tailgate with Verde taste.
- Flank Steak bagets with arugal, goat cheese, sundried tomatoes, and red onion.
- Cabbage and blue cheese cole slaw
- Heirloom tomoatoe salad ( heirloom tomoatoes, evoo, vineger, basil, radish, mint, salt and pepper)
- Tortellini Pasta salad with basil and grape tomotatoes (salt and pepper for seasoning)
- Fruit medlody with strawberries, mango, blueberries, and apples.
Tuesday, July 6, 2010
Thursday, April 22, 2010
Baked Lemon and Garlic Artichoke
Inspired by the Spring vegetables I will be creating recipes off off the below list. Hope you enjoy!
You will need:
- Artichokes( 2-3, depending on how many people you are serving)
- 1 Lemon
- EVOO
- Balsamic vineger
- Salt
- Pepper
- 2 cloves of garlic
* Preheat oven to 425 degrees
* Rinse and trim artichokes. Remove thorns with scissors.
* Sparingly, drizzle evoo, balsamic vineger and minced fresh garlic between artichoke petals. Squeeze a 1/4 of a lemon onto the artichokes, and rum the outside petals with the remaining lemon.
* Double wrap and seal each artichoke with foil.
*Bake medium sized artichoke for 60 minutes and large sized artichokes 90 mins.
* Let cool before unwrapping and serving.
You will need:
- Artichokes( 2-3, depending on how many people you are serving)
- 1 Lemon
- EVOO
- Balsamic vineger
- Salt
- Pepper
- 2 cloves of garlic
* Preheat oven to 425 degrees
* Rinse and trim artichokes. Remove thorns with scissors.
* Sparingly, drizzle evoo, balsamic vineger and minced fresh garlic between artichoke petals. Squeeze a 1/4 of a lemon onto the artichokes, and rum the outside petals with the remaining lemon.
* Double wrap and seal each artichoke with foil.
*Bake medium sized artichoke for 60 minutes and large sized artichokes 90 mins.
* Let cool before unwrapping and serving.
Spring Foods
* Locally produced, seasonal foods cut energy use and therefore lease a smaller impact on the environment*
apricots
artichokes
asparagus
avocados
carrots
cherries
chicory
chives
collards
dandelion greens
fennel
mangoes
mustard greens
new potatoes
peas
rhubard
spinach
spring lettuces
strawberries
sugar snap peas and snow peas
watercress
apricots
artichokes
asparagus
avocados
carrots
cherries
chicory
chives
collards
dandelion greens
fennel
mangoes
mustard greens
new potatoes
peas
rhubard
spinach
spring lettuces
strawberries
sugar snap peas and snow peas
watercress
Friday, April 2, 2010
Jamie Oliver's Food Revolution : Interview from Gwenith Paltrow with Jamie Oliver
Be sure to catch Jamie Oliver’s TV show, Jamie Oliver’s Food Revolution on Fridays at 9 pm on ABC.
Interview with Jamie OliverGOOP: What inspired you to start this movement?
Jamie Oliver: So many things, it’s hard to know where to start. Working with a family, rich or poor, that has a terrible relationship with food, and seeing how even the simplest bits of information can completely change their future is inspiring. Seeing kids learning how to cook and knowing they’ll be able to feed themselves when they grow up because of it also inspires me.
Heart disease and other diet-related illnesses are some of the biggest killers in the US, way bigger killers than homicide though you’d never know that from the news. These diet-related problems are really hurting people and it upsets me because if people knew how to cook, they’d be able to make better choices and feed their families better, and for less money than the local takeaway charges them. There’s not enough proper food education out there, and no limit to how many fast-food restaurants are allowed to open. We are so obviously in a place where we care more about dollars and pounds than we do about the health of ourselves and our kids. Being upset about all these things inspires me.
This whole Food Revolution movement isn’t about taking away your burger, or telling someone they can’t have candy floss at the fair; it’s about sharing information and knowledge so we can change the day-to-day stuff and get back to having healthy, happy communities.
GOOP: Give us a little bit of knowledge on what is happening to us as we are eating more and more fast and processed foods? What are the real risks here?
Jamie Oliver: Well, I think it’s pretty simple really: forty years ago we ate mostly fresh, local food, and we knew where that food was coming from. But then fast and heavily processed foods crept in and totally changed our palettes and food businesses. And ultimately, this food is killing us. Obesity and weight gain are the most obvious symptoms, but the problem I have in telling this story is that there are also loads of skinny people suffering because the garbage they are eating is affecting them in a different, but equally dramatic way.
Another real risk I see is that we’re in danger of completely losing touch with all the best things about food. I’ve worked all over the UK and the US and I’ve been in many homes with no kitchen table at all. I know that’s got nothing to do with health directly, but it means there’s no sitting down together, no conversation, no family meals. I’ve gone into schools where kids are eating with their hands instead of knives and forks, and they can’t tell me what a potato or a tomato is… I think that’s pretty shocking. If our kids aren’t learning about food at home, we’ve got to make sure they learn at school in a contemporary, relevant, and exciting way.
GOOP: What can we each do individually to ensure that our kids are eating good food in school?
I honestly believe signing my petition is a move towards ensuring this in the long run so please, if you’re reading this, go straight to the petition and sign it.
But also, whether you’re a parent or a kid, you need to know that it’s alright to be aware of where your food comes from and what’s in it. If your food is massively processed and full of e numbers and things you can’t pronounce you absolutely have a right to ask for, and expect, change.
As a parent, now is the time to be paranoid and have an opinion. Everyone may say “It’s all good.” but if you go into most school freezers and look on the boxes you’ll see it’s not all good. Talk to other parents about what’s going on with the lunches at school because if we put the effort in now we’ll be able to sort things out. Milk isn’t even safe! The majority of milk drinks consumed in American schools have as much sugar in them as a can of fizzy pop! Just remember, when it comes to your kids you have every right to know about what they’re being fed.
GOOP: Your big thing is getting people into the kitchen to make homemade food for the family. Are there any super easy recipes that you could recommend people start with that pack a good nutritional punch?
Cooking is a life skill you’ll use every day of your life and, aside from the mortgage on your house, your local supermarket is where you’ll probably spend most of the money you earn in your life. That’s why I think getting your head around the basics is a really cool thing to do.
Interview with Jamie OliverGOOP: What inspired you to start this movement?
Jamie Oliver: So many things, it’s hard to know where to start. Working with a family, rich or poor, that has a terrible relationship with food, and seeing how even the simplest bits of information can completely change their future is inspiring. Seeing kids learning how to cook and knowing they’ll be able to feed themselves when they grow up because of it also inspires me.
Heart disease and other diet-related illnesses are some of the biggest killers in the US, way bigger killers than homicide though you’d never know that from the news. These diet-related problems are really hurting people and it upsets me because if people knew how to cook, they’d be able to make better choices and feed their families better, and for less money than the local takeaway charges them. There’s not enough proper food education out there, and no limit to how many fast-food restaurants are allowed to open. We are so obviously in a place where we care more about dollars and pounds than we do about the health of ourselves and our kids. Being upset about all these things inspires me.
This whole Food Revolution movement isn’t about taking away your burger, or telling someone they can’t have candy floss at the fair; it’s about sharing information and knowledge so we can change the day-to-day stuff and get back to having healthy, happy communities.
GOOP: Give us a little bit of knowledge on what is happening to us as we are eating more and more fast and processed foods? What are the real risks here?
Jamie Oliver: Well, I think it’s pretty simple really: forty years ago we ate mostly fresh, local food, and we knew where that food was coming from. But then fast and heavily processed foods crept in and totally changed our palettes and food businesses. And ultimately, this food is killing us. Obesity and weight gain are the most obvious symptoms, but the problem I have in telling this story is that there are also loads of skinny people suffering because the garbage they are eating is affecting them in a different, but equally dramatic way.
Another real risk I see is that we’re in danger of completely losing touch with all the best things about food. I’ve worked all over the UK and the US and I’ve been in many homes with no kitchen table at all. I know that’s got nothing to do with health directly, but it means there’s no sitting down together, no conversation, no family meals. I’ve gone into schools where kids are eating with their hands instead of knives and forks, and they can’t tell me what a potato or a tomato is… I think that’s pretty shocking. If our kids aren’t learning about food at home, we’ve got to make sure they learn at school in a contemporary, relevant, and exciting way.
GOOP: What can we each do individually to ensure that our kids are eating good food in school?
I honestly believe signing my petition is a move towards ensuring this in the long run so please, if you’re reading this, go straight to the petition and sign it.
But also, whether you’re a parent or a kid, you need to know that it’s alright to be aware of where your food comes from and what’s in it. If your food is massively processed and full of e numbers and things you can’t pronounce you absolutely have a right to ask for, and expect, change.
As a parent, now is the time to be paranoid and have an opinion. Everyone may say “It’s all good.” but if you go into most school freezers and look on the boxes you’ll see it’s not all good. Talk to other parents about what’s going on with the lunches at school because if we put the effort in now we’ll be able to sort things out. Milk isn’t even safe! The majority of milk drinks consumed in American schools have as much sugar in them as a can of fizzy pop! Just remember, when it comes to your kids you have every right to know about what they’re being fed.
GOOP: Your big thing is getting people into the kitchen to make homemade food for the family. Are there any super easy recipes that you could recommend people start with that pack a good nutritional punch?
Cooking is a life skill you’ll use every day of your life and, aside from the mortgage on your house, your local supermarket is where you’ll probably spend most of the money you earn in your life. That’s why I think getting your head around the basics is a really cool thing to do.
Tuesday, March 2, 2010
Yes! I want soda and junk food out of our nation’s schools.
"Congress is currently considering national legislation to improve the nutritional quality of foods and beverages in schools. Please sign the petition below to ask your members of Congress to take junk food out of schools by requiring the U.S. Department of Agriculture (USDA) to update its nutrition standards for foods and beverages offered from vending machines, a la carte in the cafeteria, and in school stores on the whole campus throughout the school day.
USDA’s current school nutrition standards were developed in the 1970’s and are no longer consistent with nutrition science or current concerns regarding children’s nutrition. For example, USDA does not consider candy bars, snack cakes or French fries to be junk foods in schools."
Please sign the petition to let your members of Congress know:
Yes! I want soda and junk food out of our nation’s schools.
http://takeaction.cspinet.org/campaign/schoolfoodspetition?rk=Nps96-11EsaUW
http://www.schoolfoods.org/
USDA’s current school nutrition standards were developed in the 1970’s and are no longer consistent with nutrition science or current concerns regarding children’s nutrition. For example, USDA does not consider candy bars, snack cakes or French fries to be junk foods in schools."
Please sign the petition to let your members of Congress know:
Yes! I want soda and junk food out of our nation’s schools.
http://takeaction.cspinet.org/campaign/schoolfoodspetition?rk=Nps96-11EsaUW
http://www.schoolfoods.org/
You are What You Eat
The wise old saying you are what you eat, is something that everyone should consider before putting food into their mouth. It also goes hand in hand, with why I believe buying and eating organically it SO imporantant.
Think about it, what makes something organic?
Basically an organic produce is raised without sythetic pesticides, petroleum-based fertilizers, or sewage sludge. Animals that are consisdered organic have consumed organic feed and had access to the outdoors. There is no gentetically engineering or treatment with radiation.
Paying attention? If you choose to eat food that is non-organic you and your family will consume pesticiedes, fertilizers, sewege sludge, and radiation. These treatments can lead to Alzheimer's, Parkinson's, Cancer, etc.
On the contrary, consuming organic produce, meats and dairy will provide you with MORE antioxidents, heart-healthy fatty acids, iron, magnesium, zinc, omega-3 fatty acids,CANCER FIGHTING conjugated linoleic acid CLA, and much more.
Are you a new mom? Consider drinking and eating organic products, such as organic milk, which will give you higher CLA in your breast milk. Only helping you and your baby :)
Healthy plants and animals, make for a healthy and happy consumer!
You are what you eat.
Think about it, what makes something organic?
Basically an organic produce is raised without sythetic pesticides, petroleum-based fertilizers, or sewage sludge. Animals that are consisdered organic have consumed organic feed and had access to the outdoors. There is no gentetically engineering or treatment with radiation.
Paying attention? If you choose to eat food that is non-organic you and your family will consume pesticiedes, fertilizers, sewege sludge, and radiation. These treatments can lead to Alzheimer's, Parkinson's, Cancer, etc.
On the contrary, consuming organic produce, meats and dairy will provide you with MORE antioxidents, heart-healthy fatty acids, iron, magnesium, zinc, omega-3 fatty acids,CANCER FIGHTING conjugated linoleic acid CLA, and much more.
Are you a new mom? Consider drinking and eating organic products, such as organic milk, which will give you higher CLA in your breast milk. Only helping you and your baby :)
Healthy plants and animals, make for a healthy and happy consumer!
You are what you eat.
Wednesday, January 27, 2010
Edamame Hummus
2 cups of edamame (frozen or fresh)
1 clove of garlic, minced
1/2 cup of water
1 tbs Sea Salt
1/4 cup of Extra Virgin Olive Oil
2 tbs of fresh Lemon Juice
1 tbs of Black Ground Pepper
This recipe is so easy and delicious! Great for a snack with crackers, veggies, or in a wrap. You can also serve this warm with crabcakes, chicken, etc. Makes about 12 oz.
If you are using frozen edamame, please defrost before using. Take the edamame pods and dispose of the shells.
Combine the edamame, garlic, water, pepper, salt, evoo, and lemon juice in a blinder. Puree on a high speed until all ingredients have been brought to a paste. Add additional salt or pepper depending on taste*
1 clove of garlic, minced
1/2 cup of water
1 tbs Sea Salt
1/4 cup of Extra Virgin Olive Oil
2 tbs of fresh Lemon Juice
1 tbs of Black Ground Pepper
This recipe is so easy and delicious! Great for a snack with crackers, veggies, or in a wrap. You can also serve this warm with crabcakes, chicken, etc. Makes about 12 oz.
If you are using frozen edamame, please defrost before using. Take the edamame pods and dispose of the shells.
Combine the edamame, garlic, water, pepper, salt, evoo, and lemon juice in a blinder. Puree on a high speed until all ingredients have been brought to a paste. Add additional salt or pepper depending on taste*
Roasted Red Pepper Creole Sauce
1 Red Pepper
3 tbs of Organic Sour Cream
1 tsp of Creole Seasoning
1 tsp of Black Ground Pepper
1 tsp of Sea Salt
1 clove of garlic, minced
3 tbs of Extra Virgin Olive Oil
1/4 cup of Organic Skim Milk
To begin remove the steam, seeds and ribs of the red pepper. Then cut the pepper into 5 large strips (depending on the size of your pepper). Roast the pepper strips in the oven, at 400 degrees for 20 mintues. Rotate the red pepper strips periodacally. When the peppers are finished they should be tender and darkened on the skin side.
In a blinder, combine the roasted red pepper strips, sour cream, creole seasoning, black pepper, sea salt, garlic, milk and evoo. Blend on "puree" speed, until the mixture is in a liqueid form, about 1 minute.
Take the mixute, and heat in a sauce pan on low until warm (do not allow sauce to come to a boil). Makes about 2 cups.
Serve heated*
This is a great sauce to serve on crabcakes, or for a side sauce for any seafood! Enjoy.
3 tbs of Organic Sour Cream
1 tsp of Creole Seasoning
1 tsp of Black Ground Pepper
1 tsp of Sea Salt
1 clove of garlic, minced
3 tbs of Extra Virgin Olive Oil
1/4 cup of Organic Skim Milk
To begin remove the steam, seeds and ribs of the red pepper. Then cut the pepper into 5 large strips (depending on the size of your pepper). Roast the pepper strips in the oven, at 400 degrees for 20 mintues. Rotate the red pepper strips periodacally. When the peppers are finished they should be tender and darkened on the skin side.
In a blinder, combine the roasted red pepper strips, sour cream, creole seasoning, black pepper, sea salt, garlic, milk and evoo. Blend on "puree" speed, until the mixture is in a liqueid form, about 1 minute.
Take the mixute, and heat in a sauce pan on low until warm (do not allow sauce to come to a boil). Makes about 2 cups.
Serve heated*
This is a great sauce to serve on crabcakes, or for a side sauce for any seafood! Enjoy.
Monday, January 18, 2010
Winter Squash Soup
2 pounds of winter squash, peeled and cut into chunks
4 cups vegetable broth
2 tbs. of extra virgin olive oil
½ cup of white onion, chopped
½ tbs. garlic, minced
¼ teaspoon ground red peppers (cayenne)
Sea salt and ground pepper for taste
* 1 tbs. of organic raw cane sugar
In large sauce pan, combine squash, onion and broth. Bring to boil, and then reduce heat to medium. Simmer until squash and onions are very tender, about 20 min.
Remove from heat and let stand until slightly cooled; add in garlic and then puree in batches in blender.
Return puree to saucepan and place over medium low heat. Stir in olive oil and red pepper, then season with salt and pepper.
Stir until heated through (do not allow to boil). Taste soup, and add additional salt and pepper depending on taste. *If you would like the soup to be sweeter you can add sugar
Makes 4-6 servings
4 cups vegetable broth
2 tbs. of extra virgin olive oil
½ cup of white onion, chopped
½ tbs. garlic, minced
¼ teaspoon ground red peppers (cayenne)
Sea salt and ground pepper for taste
* 1 tbs. of organic raw cane sugar
In large sauce pan, combine squash, onion and broth. Bring to boil, and then reduce heat to medium. Simmer until squash and onions are very tender, about 20 min.
Remove from heat and let stand until slightly cooled; add in garlic and then puree in batches in blender.
Return puree to saucepan and place over medium low heat. Stir in olive oil and red pepper, then season with salt and pepper.
Stir until heated through (do not allow to boil). Taste soup, and add additional salt and pepper depending on taste. *If you would like the soup to be sweeter you can add sugar
Makes 4-6 servings
Tis' the season...
So the holidays are over, and yet we still have the urge to celebrate. Well, I think it is time to celebrate the fresh fruits and vegetables that this winter season offers.
I am talking about buying fresh in season fruits and vegetables, and taking them home to create a delicious meal for your family, your friends, or just you!
Why should you buy in season produce? It saves money (which everyone enjoys), helps you stay local (connect to your community, and what it has to offer), and buying in season helps you create the most amazing and full of taste meals.
This is not as hard as you are thinking it is at this current moment.
You’re thinking it is winter, what could possibly be in season. Well for starters, swiss chard, beets, parsnips, kale, potatoes, carrots, broccoli, cabbages, spinach, winter squashes, pomegranates, grapefruits, oranges, and many more. Check out the vegetable and fruit chart below, to give you a break down of what is in season.
My challenge to you, find a local market this week or weekend, and buy some fresh produce that is in season and then make a delicious meal for everyone to enjoy!
Verde!
http://www.cuesa.org/seasonality/charts/vegetable.php
http://www.cuesa.org/seasonality/charts/fruit.php
I am talking about buying fresh in season fruits and vegetables, and taking them home to create a delicious meal for your family, your friends, or just you!
Why should you buy in season produce? It saves money (which everyone enjoys), helps you stay local (connect to your community, and what it has to offer), and buying in season helps you create the most amazing and full of taste meals.
This is not as hard as you are thinking it is at this current moment.
You’re thinking it is winter, what could possibly be in season. Well for starters, swiss chard, beets, parsnips, kale, potatoes, carrots, broccoli, cabbages, spinach, winter squashes, pomegranates, grapefruits, oranges, and many more. Check out the vegetable and fruit chart below, to give you a break down of what is in season.
My challenge to you, find a local market this week or weekend, and buy some fresh produce that is in season and then make a delicious meal for everyone to enjoy!
Verde!
http://www.cuesa.org/seasonality/charts/vegetable.php
http://www.cuesa.org/seasonality/charts/fruit.php
Thursday, January 14, 2010
Roasted Garlic Broccolini
1 package of Organic Broccolini*
1 fresh garlic clove
1 tsp. of sea salt
1 tsp. of crushed red pepper
3 tbs. of Olive Oil
Slice the garlic clove into thin pieces, (do not mince or chop). In a sauce pan, combine the garlic, olive oil, sea salt, and crushed red pepper. Then cook on medium heat until the garlic is a roasted (the garlic should be medium brown in coloring). Lastly, add the broccolini and sauté for about 10 minutes or until Broccolini is tender.
This makes a delicious side to any meal! Last night I served this with Maryland crab cakes. It was a fresh and simple dinner for two! (More than two? Just double the ingredients, and enjoy.)
*Broccolini: This unique vegetable resembles broccoli or asparagus in physical appearance, with long stalks topped by delicate buds. In flavor, broccolini reminds me of asparagus, being sweet and tender with a hint of broccoli-like bite.
1 fresh garlic clove
1 tsp. of sea salt
1 tsp. of crushed red pepper
3 tbs. of Olive Oil
Slice the garlic clove into thin pieces, (do not mince or chop). In a sauce pan, combine the garlic, olive oil, sea salt, and crushed red pepper. Then cook on medium heat until the garlic is a roasted (the garlic should be medium brown in coloring). Lastly, add the broccolini and sauté for about 10 minutes or until Broccolini is tender.
This makes a delicious side to any meal! Last night I served this with Maryland crab cakes. It was a fresh and simple dinner for two! (More than two? Just double the ingredients, and enjoy.)
*Broccolini: This unique vegetable resembles broccoli or asparagus in physical appearance, with long stalks topped by delicate buds. In flavor, broccolini reminds me of asparagus, being sweet and tender with a hint of broccoli-like bite.
“To invite… or not to invite?"
So it is officially the start of wedding season; or at least for me it is. I have several friends who are now in the process of planning there wedding nuptials, and all the fun festivities that go along with them. The joy of planning weddings!
Recently, I had a friend ask me about the etiquette in regards to how to handle the actual inviting of a guest when to include the “and guest,” and when not too. Here is my solution that I was taught and that I practice when in comes to art of invites.
When inviting your guest, if he or she is married, in a serious relationship, engaged, a member of your bridal party this is a way to thank them for standing by your side on your big day), etc., their invite should include the “and guest.” Now, I know that the guest list is the hardest part of planning, no matter the size of your event. So a good rule of thumb in my opinion, if you would expect to get an “and guest” from them, then you should include one for them as well.
In conclusion, when receiving an invitation to a party, dinner, wedding, etc, and the words “and guest” appears next to your name, feel free to invite a date!
Recently, I had a friend ask me about the etiquette in regards to how to handle the actual inviting of a guest when to include the “and guest,” and when not too. Here is my solution that I was taught and that I practice when in comes to art of invites.
When inviting your guest, if he or she is married, in a serious relationship, engaged, a member of your bridal party this is a way to thank them for standing by your side on your big day), etc., their invite should include the “and guest.” Now, I know that the guest list is the hardest part of planning, no matter the size of your event. So a good rule of thumb in my opinion, if you would expect to get an “and guest” from them, then you should include one for them as well.
In conclusion, when receiving an invitation to a party, dinner, wedding, etc, and the words “and guest” appears next to your name, feel free to invite a date!
Monday, January 11, 2010
Verde!
Go Green, a term that we have all heard many times over the past few years. The term go green has become the new fad. For me as a food enthusiast and an event consultant, I have decided to look into the ways of “Going Green,” and to make it truly apart of my life and career. Not only is it important to Go Green, but for me you need to Live Green; Its simple Eat Green and Live Green!
My inspiration developed from my own desire to live green through life, though food, and through events; three of my passions. In the course of this blog I hope to share recipes that are eco friendly, not only for the earth but also for your health, give you ideas and assistance with your event planning needs, and share my experiences in life living green.
Verde!
The fresh side of …
Cooking, Catering and Events
Verde! Live it.
Ashley
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