September, and a few good side dishes

I don't know if it's something in the gorgeous crisp September air, or the thrill of a new season, but the creative energy is flowing these days.  And thankfully, is directing me right into my kitchen.  I whipped up a few new side dishes for a dinner with friends last week celebrating the Jewish New Year.  New year, fresh flavors and colors with a little mystery and flair thrown in for fun.  So, for your viewing/cooking pleasure...

Quinoa with Pomegranate, Apple & Scallions 

*As I've mentioned before, quinoa is an exceptional source of whole grains and a quality source of plant-based protein.  If you're looking for an energy-dense, nutrient-packed, good-for-you carb, look no further. 

Serves 8

2 cups quinoa

seeds from 1 pomegranate*

4 to 5 scallions, chopped

2 tart apples, diced

juice from 1 lemon

salt to taste

freshly cracked black pepper

3 tablespoons Dijon vinaigrette (recipe follows)

vinaigrette 

1 teaspoon shallot, minced

1/2 teaspoon Dijon mustard

1 tablespoon red wine vinegar

3 tablespoons extra-virgin olive oil

salt and pepper to taste

Combine quinoa with 4 cups of salted water.  Bring to a boil, reduce heat to a simmer, cover and cook for about 20 minutes.  Fluff with a fork, remove from heat and allow to cool for 5 minutes.
Toss cooled quinoa with pomegranate seeds, scallions and diced apple.  Season with lemon juice.  For the vinaigrette, whisk together shallots, mustard and vinegar.  Slowly and continuously, whisk in olive oil.  Season with salt and pepper.  Drizzle dressing over quinoa and mix well.
*To easily remove the seeds from a pomegranate without permanently staining your fingers a vibrant shade of magenta, cut the pomegranate in quarters and place them in a bowl of water.  With your fingers, remove the seeds in the bowl.  Water works magic!

Green Beans with Toasted Breadcrumbs, Lemon Zest & Hazelnuts

*who knew, those little delicious hazelnuts are packed with heart-healthy antioxidants!

serves 6 to 8

1 ½ pounds green beans, trimmed

2 slices crusty day-old whole wheat bread, smashed to tiny pieces

1 teaspoon butter

2 teaspoons extra virgin olive oil

1 garlic clove, minced

zest of 1 lemon

1/3 cup toasted hazelnuts, halved

In a large pot of boiling water, blanch the green beans for 2 minutes and transfer to a bowl of water and ice to stop the cooking process and keep the beans nice and crisp and emerald green.

In a small saute pan, heat the butter over medium-high heat and add bread crumbs, toast for 3 to 4 minutes and set aside.  

Heat a large saute pan over medium-high heat, add olive oil and garlic, cook for 1 minute.  Add in lemon zest and green beans, saute for 3 to 4 minutes.  Add in hazelnuts and toasted breadcrumbs, toss and serve.  

fish tacos & a fabulous fall weekend

Warm sunshine + crisp air = the makings for a gorgeous September weekend in NYC.  I can't imagine better weather for savoring a light meal outdoors with good friends and decided it was perfect time to call upon my recent craving for grilled fish tacos -- the perfect pick for a simple meal that beckons a final taste of summer.  Thanks to fresh ingredients from my neighborhood farmers market and the unbelievably tasty handmade corn tortillas from Hot Bread Kitchen along with a little of my own ingenuity, these puppies are delish, quick and easy. 

*FYI -- check out Hot Bread Kitchen at the Union Sq greenmarket on Wednesdays & other local retailers.  They're a non-profit bakery that helps low-income women the skills to launch food businesses...and their breads, etc are amazing!)

Grilled Fish Tacos with Fresh Tomatillo Salsa

serves 4

the fish

1 lb red snapper fillets (or other white flaky fish)

1 clove garlic, minced

2 tablespoons cilantro, chopped

juice from 2 limes

juice from 1 orange

1/2 teaspoon cumin 

tomatillo salsa

1 pound fresh tomatillos, finely chopped

1/2 cup water

1/2 cup cilantro, chopped

1/2 jalapeno pepper, seeded and minced

1 small-medium white onion, finely diced

2 small garlic cloves, minced

1 teaspoon salt 

cabbage & red bell pepper slaw

2 cups green cabbage, thinly sliced 

2 cups red cabbage, thinly sliced

1 red bell pepper, cored, seeded and thinly sliced

1/2 red onion, thinly sliced

1/2 jalapeno pepper, seeded and minced

2 tablespoons white or red wine vinegar

juice of 1 lime 

1/3 cup cilantro, chopped

spicy crema fresca

2 tablespoons mayonnaise

1 cup creme fraiche

2 to 3 teaspoons hot chili sauce (or more for desired hotness)

1/2 teaspoon chili powder

1 avocado, peeled and thinly sliced

8 corn tortillas  

additional lime slices for serving

Let fish marinate for 20 to 30 minutes.  Meanwhile, combine all ingredients for tomatillo salsa in a large saute pan and cook over medium high until soft and thickened, about 15 minutes. *Alternatively add all ingredients to a blender for a smoother salsa and cook over medium heat for about 7 to 10 minutes.

Toss all ingredients for the cabbage-bell pepper slaw in a mixing bowl and set aside.  

Mix all ingredients for crema fresca in a small mixing bowl and set aside. 

Once fish is done marinating, grill over medium-high heat about 4 minutes on each side in a grill pan or on a prepared outdoor grill.  Remove skin, break into small pieces or strips.

In a skillet, warm tortillas until soft, about 2 minutes on each side.

Top each tortilla with a few pieces of fish, slaw, 2 to 3 avocado slices, a spoonful or two of salsa and a light drizzle of crema fresca. Serve with additional lime slices.

For more weekend fun, here a few photos to feast on...

fall fashion week is in full swing.  get your style on this weekend and see what everyone hitting the shows is wearing thanks to Harper's Bazaar's Street Style updates

vintage culinary inspiration at its best

blooming beauties by KatFlower at the Brooklyn Flea in Greenpoint

cocksumb from KatFlower...the crowd favorite

dahlias, some of my personal favorites

one of the many reasons I love NYC...spotted Saturday 4pm :: 

a community art installation in Tompkins Square Park

even the little ones are taking part in the painting

St. Marks & Tompkins Square Park, bursting with energy...always

images via: citified.blogspot.com, katflower.blogspot.com