(Courtesy of Nasssau St. Seafood & Produce Company)
Ingredients
¼ cup extra virgin olive oil
1 ½ Tbsp fresh lemon juice
½ tsp hot sauce
Salt and pepper to taste
1 ½ lb. seedless watermelon rind removed sliced ½” thick
½ small red onion thinly sliced
¼ cup coarsely chopped flat parsley
¼ cup pitted Kalamata olives, coarsely chopped
½ cup crumbled feta cheese
Instructions
In small salad bowl, whisk olive oil, lemon juice, hot sauce and salt and pepper.  Arrange watermelon on platter and sprinkle with onion, parsley, olives and feta.  Drizzle dressing over all and serve.
 
 
(Courtesy of Nassau St. Seafood & Produce Company)

Ingredients
-2 medium Delicata squash cleaned, sliced
(any winter squash may be substituted)
-1 Naval orange, zest & juice
-¼ cup brown sugar
-1 Tbsp cinnamon
-Salt to taste
-Vegetable spray or olive oil

 Instructions
-Preheat oven to 375 degrees.
-Scrub clean two Delicata squash and slice in half lengthwise with strong butchers knife.  Scrape seeds from inside and slice halved squash in rings approx ½” thick. (further slice if you prefer)
-In medium sheet pan or baking dish, lightly oil or spray bottom of pan.  Take squash & mix in bowl with the remaining ingredients.  Add a dash of oil so that the sugar and cinnamon will coat the squash.  Pour mixture out on to baking pan and roast for 20 minutes until tender.


 
 
 
 
(Courtesy of:  Nassau Street Seafood & Produce Company)
Ingredients
  • 6 large Jersey tomatoes (3 red; 3 yellow, or heirlooms)
  • ½ small red onion, diced
  • 1 large garlic clove, sliced
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 3 tablespoons fresh basil, chiffonade
  • Salt & pepper to taste

    Instructions
  • Quarter the tomatoes, then cut each wedge in half
  • Toss red onion in with tomatoes
  • Whisk together olive oil, vinegar, garlic salt & pepper and pour over tomato and onion mixture, toss together to fully coat
  • Sprinkle with fresh basil
 
Sweet Corn Salad 08/18/2009
 
SWEET CORN SALAD
(Courtesy of: Nassau Street Seafood & Produce Company)
Ingredients
-4 ears of Jersey corn, quick-steamed
-2 scallions, chopped
-1/2 red pepper, diced
-3 tablespoons fresh basil, chiffonade
-¾ cup buttermilk
-Salt & pepper to taste
Instructions
-Shave corn off the cob
-Combine corn with remaining ingredients
-Refrigerate for 30 minutes  before serving
 
SPINACH PAKORAS 08/11/2009
 
SPINACH PAKORAS
(Courtesy of:  Kalluri Corner)

Ingredients
·        2 cups chickpeas
·        1 cup spinach (finely chopped)
·        1 cup potatoes (cooked and diced)
·        1 cup onion (diced)
·        2 tablespoons fresh cilantro
·        1 cup vegetable oil

Instructions
·        Mix chickpeas, spinach, potatoes, onion and cilantro together thoroughly by hand, until a dough-like consistency
·        In a large skillet, heat the vegetable oil on medium-high.
·        Scoop heaping tablespoons of mixture into the skillet
·        Fry until lightly crisp
·        Scoop out and drain on paper towel
 
 
(Courtesy of:  Tiger Noodles)

Ingredients
·        1 lb string beans
·        1 cup Chinese pickles
·        ½ cup sesame or vegetable oil
·        1 scallion, chopped
·        1 clove garlic, minced
·        1 teaspoon fresh ginger, grated
Instructions
·        Over medium-high heat, sauté string beans and garlic for 1 minute
·        Add remaining ingredients and continue to sauté until string beans are tender-crisp
 
Scallop Ceviche 08/03/2009
 
(Courtesy of Elements)

Ingredients
·         1 lb local scallops, chopped
·         1 torpedo onion, small dice
·         1 tomato
·         1 jalapeno, minced
·         2 limes
·         2 tomatillos, small dice
·         2 tiger shrimp, cooked and diced
·         Salt & pepper to taste


Instructions
·         Mix all ingredients together and let rest for 30 minutes
·         Serve chilled
 
 

(Courtesy of Nassau Street Seafood & Produce Company)
Ingredients
·         6 farm-fresh plum tomatoes
·         3 tablespoons fresh basil, chopped
·         1 tablespoon fresh garlic, diced
·         ¼ cup olive oil
·         salt & pepper to taste

Instructions
-Preheat oven to 400 degrees F.
-Cut tomatoes in half, lengthwise and align on cooking sheet
-Combine olive oil, garlic, basil, salt & pepper
-Drizzle olive oil mixture over tomatoes
-Roast in oven for 15 minutes

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(Courtesty of Witherspoon Grill)
Ingredients
·         3 medium beets
·         Salt & pepper (to taste)
·         Mixed baby field greens
·         Red Wine Vinaigrette (see recipe below)

Instructions
-Pre-heat the oven to 375 degrees and arrange a rack in the middle. 

-Rinse the beets and trim off any leafy tops.  Wrap the beets in aluminum foil and place in the oven.   Roast until tender and easily pierced with a knife (about 1 hour).  Remove from the oven and let cool.

-When the beets are cool enough to handle, peel using a paring knife or by pushing the skin back with your fingers.

-Dice the beets and season with salt and freshly-ground black pepper.  Arrange atop mixed baby field greens; lightly toss with red wine vinaigrette.

Red Wine Vinaigrette
Ingredients
·         2 oz diced shallots
·         ½ cup honey
·         1 oz chopped garlic
·         ¼ cup beet juice
·         1 qt vegetable oil
·         ½ cup red wine vinegar
·         1 tablespoon Dijon mustard
·         Salt & pepper to taste
Instructions
-Whisk ingredients together and toss with beets and mixed baby field greens.

 
First Post! 07/15/2009
 
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