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*
Wednesday, January 27, 2010
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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