Farmers Market | A Conscious Feast by Nicole Aloni

Posts Tagged ‘farmers market’

Tomato Tips and Summer Harvest Tomato Soup

This is national Farmers Market Week and what could be more identified with the glories of a summer farmers market than those juicy globes of goodness —vine ripened tomatoes.
12 Steps to Cooking Up a Green Life, complete

Some days it feels like the flood of information I’m absorbing about how I should eat is going to drown me. I want to do the right thing and I also want to be able to plan dinner without consulting six websites and a Ouija board. So, here is the complete list (so far) of my top 12 steps for making your kitchen and table sustainable and delicious.
BEST OF THE MARKET COOKING PARTY

BEST-OF-THE-MARKET COOKING PARTY
I really, really love parties. I love going to them and (hey, it’s my job) I love giving them. And I’m as lazy and overworked as you are. So this new age kind of collaborative cooking party has become my favorite way to entertain.
I invite 6 to 10 friends over to [...]
Roasted Vegetables with Harissa

Harissa, a Tunisian sauce, is one of the most flavorful hot sauces in the world. It is a traditional accompaniment to couscous, but I use it for everything from energizing guacamole to drizzling on a simple bowl of bean stew. It is also a great on roasted veggies. Be careful—a little goes a long way! These roasted vegetables are a great accompaniment to the Middle Eastern Lamb Kebabs.
Apple Bread and Butter Pudding

Good bread pudding is just so rainy-day yummy and gratifying; mom and hearth personified. It is also very simple to prepare and economical since it is based on stale bread. This should be served warm topped with rum-raisin ice cream, whipped cream, or warm caramel sauce.
Pesto Four Ways

With a little sense of adventure, pesto can become one of the most versatile sauces in your kitchen. Like everyone else, I began with the classic pesto based on fresh basil. However, since I can never leave well enough alone (in the kitchen, for sure) I began to experiment with other fresh herbs in my garden. I mean, I love basil as much as the next herbophile, but why couldn’t cilantro or arugula step into this simple garlic/cheese/oil formula? The answer is— they can!
Tomato-Orange Jam

I started out with a lot of tomatoes to use up. I canned some, I made salsa and pasta sauce. And then I started to think about ketchup. Why couldn’t I make some kick-ass ketchup? Surely I could improve on this condiment that’s become such a staple it’s a commodity.
Middle Eastern Chopped Salad

I’ve been making this salad for over 30 years with undiminished enthusiasm. Honestly. And I’ve always treasured the way it came into my kitchen. When she found out that I really loved to cook, an elderly Armenian neighbor described this intriguing salad from her parents village in vivid detail. No recipe, just hand gestures and sound effects.
What’s a Foodie To Do? September ‘09

A short list of some of the great things for a Foodie to do in Seattle this month.
Peach Amaretto Frozen Yogurt

Frozen yogurt may or may not have less fat than your favorite ice cream, but it definitely has a bright, tangy flavor that dramatically enhances fresh fruit. And if course if you use one of the Greek style yogurts I recommend, you’re getting all of that nice acidophilous bacteria, too.