Delectable Discovery: Kohlrabi

Photo Credit: The New York Times

I am always excited when I make a new (new for me, anyway) foodie discovery, especially when it involves a food that's both delectable and refreshing.  Such was the case during a recent business trip to Chicago, which included a fabulous and indulgent dinner with colleagues at The Publican, in Chi-town's Meat Packing District.  And it was there, while enjoying the vibrant energy and farmhouse fare, that I discovered kohlrabi.

Kohlrabi can be eaten raw or cooked, and my introduction to it was in the raw state, accented with little more than citrus acid to awaken its natural goodness.  Simple. Fresh. Goodness.  Not soon forgotten, I'm already looking forward to days to come when kohlrabi will surely make its mark in my salads, slaws, and more. 

I love sharing my discoveries with you and invite you to join me in exploring fresh and delicious takes on this quirky vegetable.  Also, let me know what's your latest foodie discovery.

Happy Eating!

A Taste of Spring: Basil Pesto

What can I say about basil pesto?  Other than it's fresh, full of flavor, versatile--and perfect for Spring!  Oh, and it's to be enjoyed in more ways than the classic pasta and pesto preparation.  So check out my latest guest post on RecipeLion.com and get my recipe + a host of ways to indulge.

Then, let me know how you best like to serve up your pesto.

Happy Eating!

Shine Supper Club: Orzo Pasta Salad with Grilled Shrimp and Vegetables

I truly love the fresh and delicious flavors that welcome Spring into our kitchens and cuisine.  Fresh herbs, summer squash, zucchini, cherry tomatoes and peppers are just a few of the many tastes that make their way front and center into my cooking during this time of the year.  And that's why I was so excited to join in with Yahoo Shine Supper Club's April theme for Spring Cleaning My Supper!  In fact, that's exactly what happened recently when I decided to make a delicious pasta tossed with grilled vegetables and shrimp. 

A favorite dish for healthy, lite and delicious noshing, that constitutes a meal-in-one, this recipe was the perfect wind-down to my busy weekend.  With little more effort than chopping some vegetables, aromatics, and herbs, grabbing some shrimp from the freezer for a quick defrost ( I like to keep these on hand for quick and easy meals, like this), whisking up my favorite vinaigrette, and boiling the pasta, I was ready to chow down in a matter of minutes rather than hours.  I was pleased to sit down to 'fast food' that wasn't an assault on my waistline and wouldn't leave me murmuring, "why did I just eat that?".

This recipe is simple, yet it offers the best of flavors we love, especially as the days become longer and lighter fare is in order.  It's pasta salad 'elevated' with the use of the often overlooked orzo variety that's frequently mistaken for rice at first glance.  Cooked to al dente perfection, then dressed with the vinaigrette to give it extra savory punch and finally tossed with the grilled vegetables and shrimp and garnished with fresh dill, this is one dish you'll want to keep close at hand for long days and busy nights.  It's also great for picnic and bbq fare when the weekend beckons us to enjoy dining al fresco.

By now, it's obvious that I'm a fan. And when it's this easy, quick, delicious--and perfect for Spring--there's no reason not to be.

So here's to Spring Cleaning Your Supper....and Happy Eating!

Orzo Pasta Salad with Grilled Shrimp and Vegetables

Ingredients: 
1 pound of orzo pasta
Bell peppers, chopped (recommended: red, orange or yellow)
Summer squash, sliced
Zucchini, sliced

Cherry tomatoes, halved
1 red onion, chopped
2-3 tablespoons fresh dill, finely chopped
Shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 recipe for champagne vinaigrette

Instructions:
Pre-heat grill (or grill pan)
Prepare vinaigrette and set aside 
Bring a large pot of water to a boil

Season vegetables, except for tomatoes, with salt and pepper and lightly coat with some of the vinaigrette.  Place on the pre-heated grill and grill until lightly cooked through, but still somewhat firm in texture.  Remove from grill and set aside.

Repeat with shrimp, seasoning and grilling until shrimp are light pink. (Be careful not to overcook!)

Season boiling water with salt and add in pasta.  Cook according to package instructions for al dente doneness.  Drain pasta and pour remaining vinaigrette onto warm pasta.  Add in the grilled vegetables, shrimp and tomatoes and toss to combine.  Finish with a garnish of fresh dill.

Serve warm, room temperature or chilled.  Enjoy!

Natural Goodness: Farmers Markets

Photo Credit: Gadling

Now that Spring has sprung, local farmers markets are once again opening their "doors" and spreading their tents far and wide to offer the best in fresh, locally-sourced, and seasonal eats.  

The glory of the local farmers market can't be emphasized enough when you consider just a few of the myriad benefits they bring to a community such as: boom for the local economy, the ability to buy direct from the farmer/producer, access to certified organic foods, and enjoyment of quality, in-season eats.  It presents the world of food in its most basic, yet satisfying, form.  

And these days, there's more and more of them to love.  From Manhattan to Los Angeles to Atlanta to Portland, and indeed country and worldwide, the local farmers market is increasingly becoming a community staple and a great way to take in the best of a local area. 

I'm always excited to dive into local markets and take advantage of all the goodness they offer up.  I encourage you to do the same, if you're not already, knowing that your support has far-reaching impact for the producers, as well as the communities, at-large.   

To help you get started, the Department of Agriculture has provided a farmers markets search tool to assist you in finding a market in your area, throughout the United States.  A great resource, alike, for home base and when your travels take you away from home.  If you're outside of the U.S., check the web and ask locals, to help in finding markets near you.

Now, all that's left to do is to get going!

Happy Eating!

When Food Speaks for Itself: Bright and Beautiful Macarons!

My love for macarons is no secret. And the beautiful, bright colors that are synonymous with Spring are on full display in this gorgeous macaron tree design.

A yummy dose of sunshine to brighten the day!  

Happy Eating!
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HOW TO EAT: Eggs

The incredible, edible egg!  This small wonder is the base for some of our most beloved dishes and equally delectable all on its own.  Whether we're talking souffles, omelets, frittatas, poached, hard-boiled or deviled varieties, and more, it's true that eggs are all around superstars in the world of good eats.  

While vacationing recently, I enjoyed eggs almost every morning for breakfast, so you could say I've had "eggs on the brain" for the last little while, and I'm excited to feature them in our latest "how to eat" series.  In addition to our dining tutorial, you can up your egg game by diving into Bon Appetit's Egg Primer for great recipes, tips, videos and more on the fabulous egg!

Happy Eating!

Eating Eggs:

Eat hard-cooked eggs with a fork.  To eat soft-cooked eggs served in an egg cup, slice off the cap with a knife and eat directly from the shell with a spoon.  Soft-cooked eggs may also be scooped out of the shell into a small dish and eaten with a spoon. 
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