friday finds :: 5 things we love

It's a weekend chock full of farm fresh and foodie events and activities throughout the city, eat up!

1. Ice Cream Festival & Tomato Tasting at New Amsterdam Market :: This Sunday from 11am to 4pm celebrate summer in Manhattan with some of the best ice cream this city has to offer. Vendors include The Bent Spoon, Robert's, Early Bird Cookery, Marlow & Daughters, MilkMade Ice Cream and Van Leeuwen Artisan Ice Cream. From 12-3pm, there will also be a Tomato Fest Benefit going on where you may taste an astounding variety of tomatoes at their prime. All proceeds will be donated to the New Amsterdam Market and to the New York City Food Systems Network: couldn't ask for a more delectable way to support some great causes! 

2. Epicurious Farmers Market Tour :: Head over the Union Square Greenmarket today and tomorrow to check out Epicurious.com's stand where you can browse countless summertime recipes on their new iPhone app, taste-test a little chocolate and receive a free eco-friendly tote bag to boot.

3. Kelvin Natural Slush Co. :: Because it's going to be steamy weekend here in the city (and because the guys in the truck are pretty darn cute), scout out the Kelvin Slush truck around town and grab a gourmet, all-natural icy treat that's bound to remind you of childhood summers.  Choose a unique flavor base like Spicy Ginger, Tangy Citrus or Green & Black Tea and then pair it with real pureed fruit and fresh herbs.  The strawberry-basil-tea combo comes highly recommended. Find the truck's location on Twitter - @kelvinslush

4. Brooklyn Kitchen Labs :: If you're wondering what to do with all that mouthwatering seasonal produce you picked up at the greenmarket (post-Epicurious's farmers market tour) or at New Amsterdam Market, a class solely devoted to tomatoes or to canning and preserving might be your answer.  Just this week, I took the canning class with Kelly Geary of Sweet Deliverance.  Her tri-star strawberry jam, and the step-by-step techniques demonstrated to make it, rocked!  Check out upcoming class listings here.    

5. Sam's pick of the week - burrata :: Why do we love this silky, creamy type of fresh mozzerella? Because it’s scrumptious and what could be better paired with the juicy crop of heirloom tomatoes that’s hit farmers markets across the city. The opportunities are endless with these two ingredients. Take some toasted ciabatta bread or any crusty Italian bread, sprinkle it with garlic, rub in the juice from the tomato so the flavor absorbs, spread on a generous amount of burrata and eat! Also works well with pasta dishes, homemade pizza and even tossed into a salad. 

*Who's Sam?!  Please meet our newest contributor, Samantha, who's a budding young foodie and clearly knows good cheese when she tastes it.  She'll be including a favorite food or ingredient - and some ideas of what to do with it - each Friday.

And to leave you with a morsel more of weekend eating inspiration, here are a few photos one of my clients was kind enough to send me.  Check out Chris's awesome array of summer's best after a very successful trip to the greenmarket...and his gorgeous heirloom tomato, basil and feta tart that followed.  Delicious (and sneakily healthful), thanks C!  Have pictures of some delectable, seasonal dishes you've been cooking up?  Send over your favorite summer food photos (and the recipe if you've got it) and we'll post one each week with your name on it!  For the remainder of summer, each week's chosen entry will receive a free copy of my new book, The Cheater's Diet!  Email your pics to: marissa@nourish-nyc.com   

*photos courtesy of: eater.com, thebrooklynkitchen.com, coolhunting.com, epicurious.com, prouditaliancook.blogspot.com, Chris! 

in season: fried squash blossoms stuffed with herb ricotta

I'm back!  Apologies for the mini-hiatus, sometimes life and work get a bit out-of-hand and my plate becomes a little too overrunith (not sure if that's word, but I'm using it).
First off, if you haven't caught it already, here's Monday's clip from The Today Show with Kathie Lee & Hoda, featuring some deliciously healthy summer recipes from The Cheater's Diet.  A BIG thanks to everyone at the show...KLG and Hoda, you two made it so easy and comfortable!
http://www.msnbc.msn.com/id/21134540/vp/38522660#38522660

Secondly, with just a few weeks of August left, summer entertaining is in high gear. If you're looking for a gorgeous appetizer to start the party off and totally wow guests, squash blossoms are your answer. A summer delicacy, squash blossoms are the golden orange flowers of zucchini plants and come into season in late June/early July. They're high in beta-carotene as a nice nutritional bonus.  

The stuffing-frying process may appear to be a bit complicated, but this squash blossom recipe is amazingly easy. And yes, this nutritionist is actually frying something, gasp! Not to worry, the blossom batter is so light and barely absorbs any oil. The end result is a lovely appetizer that looks unbelievably gourmand and is the perfect start to a warm August evening. Enjoy!

Fried Squash Blossoms Stuffed with Herbed Ricotta over Roasted Tomatoes

roasted tomatoes 

preheat oven to 325 degrees.

toss 1 pint cherry tomatoes with olive oil, salt to taste and 2 to 3 cloves of smashed garlic.

place tomatoes on a cookie and roast for about 30 minutes, stirring once halfway through.

place warm tomatoes in a large bowl and smash lightly with a spoon or masher to create a chunky puree.

ricotta filling 

1 cup fresh sheep's milk ricotta

1 Tbsp chives, finely chopped

1 Tbsp basil, finely chopped

1 teaspoon tarragon, finely chopped

salt and freshly ground black pepper to taste

mix all ingredients together in a small bowl, set aside.

squash blossom batter

1/2 cup flour

salt and freshly ground pepper

dash of cayenne pepper

1/2 cup whole milk

extra virgin olive oil, for frying

whisk all but milk together. slowly pour in milk while whisking.

stuff 8 blossoms with ricotta filling and twist the tips to create a closure. dip blossoms in batter to fully cover.

heat about 1-inch of extra virgin olive oil in a large saute pan over medium-high heat (temperature should reach about 375 degrees). fry blossoms in oil for about 1 to 2 minutes, turning once, until golden brown. place on plate covered with a paper towel to absorb any extra oil. serve blossoms on a large platter (or individual appetizer plates) over a bed of roasted tomatoes.

sunday saute :: summer squash, fresh corn, feta & mint

After coming back late last night from a relaxing weekend in the Hamptons, I wanted to do nothing more than make a quick, light and fresh dinner (to rebound a bit from my cocktail consumption over the course of the weekend) and cozy up to my couch for the season premiere of Mad Men - which was pretty amazing if you've yet to see it.   Inspecting my fridge, I pulled together a few ingredients--heavy on the summer produce.  Some zucchini, yellow summer squash, local corn, garlic scapes, fresh mint and feta cheese and you've got the makings for a refreshing (and super fast) saute when it's a little too late (and definitely far too hot outside) to eat a full-on heavy meal.  The veggies pack in nutrients after a long weekend, garlic scapes provide a punch of antioxidants and great flavor and the feta...well, the feta's just creamy and delicious.  Just a tiny dollop of it is all you need to elevate the dish and make it even more interesting.  Before I detail out the recipe, I will note that while sauteing away, I had the opportunity to test out a brand-spanking new non-stick titanium (and eco-friendly) saute pan from Scanpan CTX Cookware, a Danish brand.  My review: love the weight and the ease of cooking with this pan as well as its sleek, streamlined Scandinavian design.

  

ingredients prepped...

a simple dinner for a hot Sunday night

summer squash saute with corn, feta & mint

ingredients

2 teaspoons extra-virgin olive oil

1 garlic scape, minced

2 small zucchini, diced

1 yellow summer squash, diced

1 ear fresh corn, kernels shaved off

1 teaspoon fresh lemon juice (or about 1/4 of a lemon)

a pinch or two of red chili pepper flakes

salt to taste

about 1/4 cup fresh mint leaves, julienned

about 2 tablespoons mild and creamy feta (like French or Australian)

breakdown

in a medium or large saute pan, heat olive oil over medium-high heat.  add garlic scape and saute for about 1 minute.  add zucchini and squash, saute for 1 minute.  add corn kernels along with lemon juice, red pepper flakes and salt.  saute for about 5 to 7 minutes longer until squash and corn are lightly browned in some areas.  turn off heat and toss in mint and feta.  mix gently and serve.    

What's in Season Near You?

I spent a good amount of time sauntering through NYC's farmers market in Union Square this past weekend and I can confidently say that summer produce is finally on the horizon (fingers crossed with this gray, rainy weather we've been having). Depending on where we live however, summertime, seasonal produce may vary. Just because peaches are out by the bushel in early July in Virginia, doesn't mean you'll find them at your local greenmarket in Vermont. Weather and agriculture is certainly unpredictable, but I think it also makes the shopping experience that much more exciting, intriguing and creative (well, it often forces you to be more creative!). Go with what your geographic area gives you and you won't be disappointed in terms of flavor and taste. Wondering what's in season near you during June, July and August? Checkout Epicurious.com's fantastic Farm-to-Table Seasonal Cooking guide -- seasonal recipes, tips, 10 of the nation's best locavore restaurants, AND a peak-season map for produce around the country. See what's happening right now in your state. For NY, we've just hit strawberry season. Sugar snap and shell peas, rhubarb, asparagus, radishes and spinach are on overdrive at the greenmarket. Eat up! Here's one of my favorite early summer recipes that plays up the perfect pairing of strawberries and rhubarb in an indulgently healthful dessert.

Strawberry Rhubarb Crisp

Serves 10-12

3/4 cup sugar

1 Tbsp cornstarch

3 cups chopped rhubarb (about 1" pieces)

4 cups strawberries (halved or quartered, about 1 1/2 pints)

1 tsp lemon juice

1-2 tsp vanilla extract (my secret ingredient)

1/2 cup brown sugar

1/2 cup butter

1/2 cup flour

1/2 cup quick cooking oats

2 tsp. cinnamon

Preparation:
In a large mixing bowl, toss the sugar, cornstarch, rhubarb, berries, vanilla and lemon juice. Mix well and transfer to a lightly buttered 13x9 glass baking dish. Mix the remaining ingredients to form coarse crumb and sprinkle over the fruit mixture. Bake at 350º for 30 to 40 minutes or until the crumb topping is lightly browned. Serve warm with a small scoop of vanilla bean ice cream or frozen yogurt.

The tumult around tomatoes

If you haven't already heard, tomatoes are the latest produce item to cause a nice little food-borne illness scare. Multiple outbreaks of salmonella have been reported in the past few days with tomatoes, specifically roma, plum and round red, being the primary suspect. The outbreak seems to be most prominent in areas of Texas and New Mexico along with 15 other states. Have no fear, your favorite summer fruit (yes, tomatoes are actually a fruit) to throw into salads or pair with basil and fresh mozzarella isn't a total wash. Grape, cherry and vine-ripened tomatoes are perfectly safe to continue eating. And to drive home the benefits of farm-to-plate eating even further, if you're lucky enough to grow your own tomatoes or purchase them from a local farmer/greenmarket, you can really rest-assured that your health's in the clear.