Recipes – Page 39 – Not Eating Out in New York

28 Jul 2010

Peach and Roasted Beet Salad

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 22

I don’t know anything that doesn’t taste good with a slice of a fresh, juicy and tree-ripened summer peach. It doesn’t need anything to accompany it, but it sure can give other ingredients a boost. For example, ricotta or goat cheese with a peach slice on crostini. A bowl of vanilla ice cream with peaches. Grilled peaches on shishkabob sticks, in salsa and gazpacho, on a pizza instead of tomato slices, peanut butter and peach sandwiches. I’m eating buckwheat pancakes … Read More

23 Jul 2010

Stuffed Summer Squash

by Cathy Erway | posted in: Recipes, Sides & Salads, vegetarian | 13

Stuffed with what, it really matters little. Do a crab dip type thing, spinach, bacon or pancetta, or this: lots of herbs with breadcrumbs, onion, and the scooped-out squash sauteed first. Sprinkle cheese on top before roasting, or not. Or stuff it with “surprise,” what happened to that fun tradition? The object is using the summer squash — particularly the rounder species, like these lovely eight-ball varieties just in season — in ways we haven’t before.

20 Jul 2010

Saru Gazpacho, and a Food Obstructions IV Recap

by Cathy Erway | posted in: Beans, Cook-Offs, Events, gluten-free, Recipes, Soups & Stews, vegan, vegetarian | 8

We have a new champ of the Food Obstructions, and a winning recipe that I hope everyone cooks up real soon. But first, a big, fat thank-you from Karol, David and myself to everyone who came, ate, and cooked. Together, we raised almost $600 for Just Food, the nonprofit promoting access to fresh, good food for all residents of NYC. It seems that definitely includes us, because what was even more impressive about Sunday was the smorgasbord of delicious, summery … Read More

18 Jul 2010

Grilled Carrots with Carrot Greens Pesto

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 42

I love it when a dish just makes sense somehow. Feels more efficient. This can often be achieved by using two parts of the same plant, or animal, if in unsuspecting ways. Hey, if eating meat from head to tail is all the rage, then how about vegetables from shoot to root? Stalk to flower? Waste not, want not, and why not cook ’em both together? That’s what I thought when I bought a bunch of these lovely tri-colored carrots. … Read More

6 Jul 2010

Garlicky Marinated Zucchini with Soy and Sesame

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 14

Growing up, a summertime party spread was never complete without these usual suspects: a bowl of cold sesame noodles, and a batch of marinated, peeled cucumbers that had been chilling with soy sauce, vinegar, tons of chopped garlic, and a dash of sesame oil. The latter had no name really, it was just my mom’s homestyle pickles, or quick-pickles. No fermentation, no cold-packing, just a long sit in the fridge was all that was needed to make them (although a … Read More

24 Jun 2010

Let’s Get UnFancy this Sunday

by Cathy Erway | posted in: Recipes | 3

What would the beginning of another sweaty summer in Brooklyn be without the UnFancy Food Show? It seems this event traditionally falls on a heatwave. Two years ago, it poured, but it was still stinking hot. Last year, the sun shone at full blast and the red tents over everyone’s head (in case of rain, like the previous year) made everyone look orange. This year, it’s actually going to be inside, in the air conditioned comforts of the Bell House. … Read More

13 Jun 2010

Ginger Stir-Fried Sugarsnap Peas & Fish

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 11

This is just one of those really simple yet satisfying weeknight meals. It took all of three minutes to cook, though that’s not counting the rice you might want to serve it with. It was light and tasty as anything could be. And it’s currently my favorite way to enjoy sugarsnap peas. That’s saying a lot, since snap peas are so good prepared so many different ways.

6 Jun 2010

Rhubarb, Chile & Lemon Peel Preserves

by Cathy Erway | posted in: Desserts, gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 8

Sweet, spicy and sour, what a wallop for your morning toast. What a surprise for a spread with cheese on crackers. This jar will surely sit a special place in the fridge, one of the wacky, must-think-before-eating creations, right there with the kimchee-pickled beets. The good thing: one slick will go a long way. The bad thing: your tastebuds will become more tolerant to heat, as you’ll want to slick on more and more.

2 Jun 2010

Rainbow Chard on Toast, Two Ways

by Cathy Erway | posted in: Recipes, Sides & Salads, vegan, vegetarian | 15

I often shop with my eyes rather than my head when it comes to local food at the Greenmarket. This leads to a fun culinary game later of what to do with strawberries, fiddleheads, and a rainbow trout, for instance. Not the most practical method, I’ll admit, but I’ll stand by it just for the unexpected little solutions to those puzzles like this. Plowing through a bustling Saturday market at Grand Army Plaza, my eyes settled on some of the … Read More

28 May 2010

Spelt Pilaf with Pickled Radish, Pumpkin Seeds, Golden Raisins & Parsley

by Cathy Erway | posted in: gluten-free, Grains, Recipes, vegan, vegetarian | 9

In the past couple months, I have gone off such the deep end into Eastern philosophy it’s embarrassing. I’ve traded coffee for tea, drunken bike crashes and homemade hangover brunch parties (as recalled in The Art of Eating In) for bikram yoga and granola with soy milk. I don’t know what’s going on. My latest obsession is with macrobiotics. It stresses the importance of many of the things we’re already privvy to about food (unprocessed, well-balanced), but much more, like … Read More