Monday, October 17, 2016

Whats IN (season) at The Farmers Market!?

This time of year when the trees become bare and the air crisp,you can always find the most savory veggies at your local Farmers Market! The best herbs,veggies and spices,making every meal and snack something to look forward too! This is also the season when family and friends get together to  catch up on their busy year or express their goals for the New Year to come! So for your next trip to the Farmers Market keep your eyes peeled for these seasonal treasures!

Fall Season Produce
Dressing up the dinner table has never been so tasty! 

Monday, September 26, 2016

Fall in Love with Acorn Squash!!!

Hooray!! It's Fall!! Even though here in southern california the temperatures are insisting it's still summer,i've been looking forward to dressing up my meals and table with fall inspired dishes!! One in season veggie that i'm loving is Acorn Squash!! They make any meal look impressive to any guests or foodie instagrams yet are so easy to cook! You can spice them up or cook them up sweet which makes the festive veggie so versatile! Check out this simple,tasty and gorgeous recipe! 

Wild-Rice Stuffed Acorn Squash!
2 acorn squashes,halved with seeds removed.
2 tablespoons of butter
1 shallot minced
2 garlic cloves minced
1/2 teaspoon of dried rubbed sage
coarse salt and ground pepper
6 oz of wild rice blend
1/2 cup of dried cherries
1/2 cup of pecans,chopped

Preheat oven to 450 degrees. On a rimmed baking sheet,arrange squash cut side facing down (Cover baking sheet tightly with aluminum foil.) Roast until tender,when you're able to pierce with a knife,so about 40mins.

While that's baking,in a large saucepan,heat butter over medium. Add shallot,garlic and sage,season with salt and pepper. Cook while stirring occasionally,until tender 3 to 5 mins.
Add rice and 1 3/4 cup of water,bring to a boil,cover and reduce heat to low,cook until tender,without stirring for about 25 mins.

Remove rice from heat and stir in cherries and pecans! Season the stuffing with salt and pepper. Divide evenly into halves of acorn squash and serve!!! 

Monday, September 12, 2016

Trying New Foods!

I found a few vegetables at the Farmers Market over the weekend that looked familiar but were much longer than what is usually found. The Yardlong green bean! although just about everyone knows and has eaten them before,these yardlong green beans looked like something out of a scary movie! So I had to buy them! Turns out there are tons of online recipes,especially with indian cuisine! Here is the recipe I used to cook these bad boys!!

 Sautéed Yardlong Green Beans with Mushrooms and Caramelized Onions!!

4 tablespoons of unsalted butter
1 pound of yellow onions,trimmed and peeled
kosher salt and black pepper
2 pounds of yardlong green beans,cleaned and cut into halves
2 tablespoons of vegetable oil
1 pound of button mushrooms,cleaned and chopped into quarters
1 medium shallot finely chopped
about 4 teaspoons of minced garlic
1 fresh picked thyme leaf
1 teaspoon of soy sauce
1 teaspoon of juice from a lemon

Melt 3 tablespoons of butter in large non stick skillet,over medium heat. Add onions,season well with salt and pepper,reduce heat to low and cook until onions are a deep caramel brown,about 40mins.
Meanwhile,bring a large pot of salted water to a boil. Add beans and cook until beans are tender yet crisp,about 3 minutes. Drain and rinse under cold water then set aside.

Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook while stirring occasionally,so for about 10 mins. Season to taste with salt and pepper,add shallots,garlic,thyme and remaining tablespoon of butter and cook while stirring. Add soy sauce,toss and combine in the mix.
Combine green beans,mushrooms,onions and lemon juice,heat all tougher over medium heat and serve immediately!

Tuesday, August 30, 2016

Collard Greens,The New Kale!

Anytime is a good time for soup! Who's with me?? Soup is inexpensive,filling and the left overs can be reheated while still tasting fresh!!!
Also it's safe to say that the nutrients ratio in collard greens is really giving kale a run for its money! So why not combine delicious soup with natures super food,collard greens!!

                                   Minestrone with Collard Greens and White Beans!!
             1 tablespoon of olive oil
             1 medium onion,chopped
             2 cloves of garlic,minced
             2 tablespoons of tomato paste
             1 pound (about 2 bunches)collard greens,stalks removed,leaves coarsely chopped
             1/2 teaspoon dried thyme
             1/4 teaspoon of red pepper flakes
             2 cans (19 oz) of white beans,rinsed and drained
             1 diced tomatos in juice
             Grated parmesan after serving (optional)

1. In a large saucepan,heat oil over medium. Add onion and garlic,season with salt and pepper. Cook,stirring occasionally,until onion begins to soften,5 to 6 minutes. Add tomato paste,cook while stirring until onion is coated,about 30 seconds. Add collard greens,thyme and red pepper flakes.Cook until collard greens start to wilt,2 to 4 minutes.

2.Place 1/4 of beans in a bowl,and mash with a back of a spoon,this will help thicken the soup. Add all the beans to the soup,as well as the tomatos in juice and add 4 cups of water. Bring to a boil,reduce heat,cover and simmer,until collards are tender 10 to 15 minutes. Season with salt and pepper,serve with grated permesan and enjoy!!

Have You Heard!!?

Heritage Farmers Market has another market!!! Every Wednesday at The Shoppes at Chino Hills from 4-8pm in the City Of Chino Hills!!! There you'll find a few familiar faces and a few new faces but same great locally grown and organic produce,specialty food vendors and of course local foodie vendors!! Honey,eggs,fruit,veggies,hummus,yogurt,fish,ceviche,baked goods,bread,fresh squeezed lemonade,frozen custard,tamales,roasted corn,pupusas,jam etc! So mark your weekly calendar for a midweek outing with the whole family!! We'll see ya at The Farmers Market!

Thursday, July 28, 2016

Cauliflower Ceviche!!

If you're looking for a delicious,refreshing and inexpensive meal or snack this summer this Cauliflower Ceviche recipe is for you!!! Ideal for a summer get together or those one the go meals during a fun packed summer schedule! 

1 head of cauliflower finely chopped
1 cucumber seeded and chopped
1/2 onion chopped
1 large tomato
1/2 cup fresh cilantro chopped
4 large limes,juiced
1 teaspoon of worcestershire sauce
salt to taste
2 serrano peppers,seeded and finely chopped
1 1/2 cup of spicy vegetable juice

Bring a large pot of lightly salted water to a boil. Cook cauliflower in the water until cooked all the way through but still firm to the bite. So about 5 mins,drain and rinse in cold water.
Mix cauliflower,onion,cilantro,cucumber,tomato and serrano peppers in a large bowl.
Then add the lime juice,worcestershire sauce,chili powder and spicy vegetable juice. Continuously stir while adding each ingredient. Season with salt to taste and enjoy!!!

Tuesday, July 5, 2016

Staying Healthy During Summer Vacation!

Summer is here! With the long sunny days and packed schedules of fun plans we tend to start skipping out on exercise regimens and healthy meals! Here are a few tips to keep us mindful of our health during the fun days of summer!

Plan Ahead: Pack proper clothes,sunscreen and shoes used to workout. Map out local spots to eat,try to avoid chains,they tend to not offer many healthy options,bike routes,walking trails,side walks or if you belong to a popular gym,look up locations. Many hotels also offer an onsite gym!

Keep it Fun: Book a bike tour,surf lessons,yoga classes. Kids love to be busy and it also sets a great example for them,to see you staying committed to your health.

Schedule Times: If traveling with small children that can make the workout a bit distracting,plan a set time to maybe switch off watching the kids with your spouse to make time to get a workout in,even if its minimal.

Balance: It all comes down to balance,staying active without over working yourself,treating yourself without over doing it. And of course plenty of water and rest! Don't take a vacation from your health habits this summer and remember summer is the season when daylight is on our side!