Latest Developments at DishingWell

by Elizabeth on September 17, 2014

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It’s been a busy summer between class, getting ready for the arrival of Baby T and a few new writing gigs that I’ve been fortunate to pick up. Even though I’ve been writing a ton this hasn’t left me much time (guess I better get used to that right?) to log separate DishingWell articles – so I decided to start posting links to my articles from ThankYourBody and Lohud Small Bites here. That way I can post all my writing in one place and an added bonus is that hopefully it will turn a few of you onto these websites if you’re not already familiar with them; ThankYourBody is a health/nutrition/wellness website with loads of great info and new articles posted daily so I highly recommend browsing around. Lohud Small Bites is our local Lower Hudson Valley food blog and whether you live in the area or not, you’ll be sure to discover some must-try recipes and other interesting food-centric happenings.

Here are the links to my recent articles:

This week read about:

Some of the healthiest vegetable components you might be throwing out

Previous articles from Thank Your Body:

Why We Should All Start Eating More Turmeric

5 Reasons to Start Loving Lard

5 Nutritious and Sustainable Alternatives to Your Favorite Seafood

Previous articles from Lohud Small Bites:

How Busy Bees Help Your Health

Gluten-Free Restaurants in Westchester and Rockland 

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Wild Salmon with Fresh Herb Salsa Verde

by Elizabeth on August 14, 2014

 

Fresh  Herbs Collection / Vintage Style

It seems like there is always a little of that feast or famine aspect of summer gardening in the Northeast; you spend what seems like months anxiously awaiting the glorious day you can pick your first homegrown ripe tomato and then before you know it there are dozens ripening at once and you are scrambling to find ways to use them all. The same goes with herbs. (I’m not complaining, this is a great “problem” to have.) We’ve been trying to incorporate herbs into every meal and this salsa verde is an excellent option for two reasons:

Salmon Steak

First, the rules are there are no rules. You decide what goes in and how much.  Last night I used basil, mint, chives, tarragon, cilantro and a smaller quantity of dill, thyme, sage, rosemary and oregano. You don’t need to use that many, a smaller variety works well. It just happened that all our herbs were due for a good trimming (thank you compost tea!).  Second, no need to measure. Just follow your instincts and/or use what’s abundant. There are endless ways to eat salsa verde-as a dip, slathered on grilled vegetables, paired with meat or fish.  If you want a little more guidance in terms of which kinds of herbs to use, a good rule of thumb is to consider what you are eating with the salsa verde. I like David Lebowitz’s suggestion to emphasize bolder flavored herbs like mint and cilantro when pairing with stronger flavors like lamb or salmon.

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David Lebovitz’s Salsa Verde  (My Paris Kitchen)

2/3 cup roughly chopped herbs of your choice
1 tablespoon rinsed and dried capers, minced
10 green olives, pitted and minced
*1 teaspoon garlic, minced
1 small shallot, minced
**6 tablespoons extra virgin olive oil
zest from 1 lemon
juice from one lemon (he says optional but I think it’s a must!)
salt and pepper to taste

*I used 1/2 teaspoon garlic
**This is a pretty chunky consistency, add more olive oil if you prefer to thin it out

Combine all ingredients in a bowl and (ideally) let sit for an hour so the flavors marry together. Though not to worry if you don’t have time, I made this last minute and we ate it right away with no complaints.

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10 Summer Mocktails

by Elizabeth July 2, 2014
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This is a new theme for me since I’m not partaking in adult beverages at the moment. I’ve compiled a small collection of some of my favorite summer mocktail recipes plus a couple on the list to try.  And by all means, go ahead and jazz these up with the real thing. Frozen Coconut Limeade […]

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My Perfect Winter Comfort Food

by Elizabeth January 22, 2014
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Cook’s Illustrated makes me giddy. It combines two of the things I love: food and science. I haven’t talked a lot about my geeked-out science passion because, as odd as it sounds, I’m just putting it together myself. This isn’t the first time I’ve sung the praises of Cook’s Illustrated (CI). As I see it, […]

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3 Things to Try Before Writing Off Brussel Sprouts

by Elizabeth December 17, 2013
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I know a lot of people have bad associations with brussel sprouts, often drawing upon memories of being forced to eat them as kids – I remember my first experience was with brussel sprouts that had been boiled, the result of which was watery brownish-green lumps that tasted like something that might live in a […]

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Holiday Ready Pear Thyme Martini

by Elizabeth November 26, 2013
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I’ve been spending a lot of time at Stone Barns Center for Food and Agriculture recently; I started volunteering for their school farm to table program and we’ve also really been enjoying their public classes. A couple of weekends ago we attended their Thanksgiving Cocktails demo/tasting and it gave us all sorts of mixology inspiration […]

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Halloween Inspiration

by Elizabeth October 23, 2013
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While working on my next recipe post I compiled some of the things that are inspiring me and making me laugh this Halloween season. HALLOWEENIES! DIY CLEMENTINE CANDLE Click image above to see video PUMPKIN PUNCH BOWL VAMPIRE KISS MARTINI  HALLOWEEN STUFFED PEPPERS Five Uses for Pumpkin Seeds Halloween Party Playlist 18 DIY Ideas for […]

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Everything Bagel Vinaigrette

by Elizabeth October 11, 2013
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“If you were to identify one taste that best represents New York, you could do worse than the everything bagel, with its frenetic coating of poppy, caraway, and sesame seeds, plus salt, garlic, and onion. An everything bagel, like the city itself, is not shy. It’s brash, aggressive, over-the-top, and utterly polyglot, both an emblem […]

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Almost as Good as Bacon (but Healthier)

by Elizabeth October 2, 2013

I’ve wanted to post this one for awhile – it’s one of the coolest and easiest recipes I learned at Natural Gourmet: Shiitake Bacon. I’m not going to lie and say it’s 100% the same because (at least in my opinion) does anything beat the taste of real bacon? But it’s a very good alternative. […]

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Gluten-free Sweet Potato Pancakes

by Elizabeth August 4, 2013
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Serves 2 (with leftovers!) I gluten-freed this version of sweet potato cakes from one of my favorite vegetarian cookbooks, Plenty, by Yotam Ottolenghi – but of course you can sub regular flour (for gf flour) and soy sauce (for tamari) if you aren’t avoiding gluten. INGREDIENTS Pancakes: 1 lb sweet potatoes, peeled and diced into […]

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