FrugivoreMag.com: Red Bean Salsa Nachos with Avocado Yogurt

Red Bean Salsa Nachos with Avocado Yogurt

Let’s hope your New Year’s resolution includes a game plan for a gradual lifestyle change for the better. February is probably the first true challenge of maintaining healthy goals. The football weekends leading to Superbowl are exciting events to spend with friends and family. Such celebratory events have unhealthy nibbles, bites and treats. Who’s winning? Read more

Cornbread Chili Pot Pie with Oregano Corn

Cornbread Chili Pot Pie with Oregano Corn

A season or two ago, Cornbread Chili Pot Pie was made with Oregano Corn as a side dish. Every time I tried to schedule it for publication, another recipe with an immediate seasonal ingredient became a priority. Slowly, it became a forgotten recipe, but it’s a lovely dish. When late autumn arrived, I looked at the recipe, and scheduled it for Superbowl season. Such a hearty recipe is better for extremely cold weather. How was I to know about this year’s unusually mild winter season? Read more

Appetizing Events: A Feast Inspired By Flushing, Queen’s Chinatown

The Kitchen Island at Brooklyn Belly, hosted by Chef Sung K. Kim

As Brooklynites, we rarely visit Flushing, Queens because of its distance. Queens is known for its authentic, ethnic cuisines mostly from Greece, China, Thailand and India. When we heard of an upcoming SoupNextDoor.com’s dinner inspired by Chinatown in Flushing, Queens, we signed up. After all, the dinner date was a few days before the Chinese New Year. Read more

FrugivoreMag.com: Shredded Kohlrabi, Watermelon Radish, Pear Salad with Arugula

Shredded Kohlrabi, Watermelon Radish and Pear Salad with Arugula

A winter farmers market initially looks deserted, but it has plenty of unusual root vegetables and varieties of dark leafy greens. The apples and pears overflow their crates. Some markets, such as New York City, also serve goat cheese, yogurt, cured and cuts of meats, milk, honey, bread, eggs, grains, and dried beans. Heirloom carrots in purple and varieties of potatoes are visual reminders of whole food’s diversity.

When visiting a winter farmer’s market, search for the unexpected vegetable. Pick up the strange, knobby root vegetable–the unfair of them all. Write down the name and buy it. Once at home research the new vegetable and a recipe to use it. With this method, I’ve discovered rutabagas are savory substitutions to potatoes in stews. Turnips–with an unfair bad reputation–roast well with chicken. Thinly sliced beets make a sweet topping to homemade pizza with ricotta cheese. Celeriac root mashed with potatoes have a mild celery taste.

Shredding some root vegetables is winter’s version of fresh, crisp and light–characteristics missed from summer produce. They’re excellent garnishes or side dishes to many cold weather, slow-cooked meals. While visiting Union Square’s Greenmarket in New York on a mild cold day, purple kohlrabi and watermelon radish are brought with a few bosc pears. Read more

Yellow Beet and Parsnip Wheat Pizza

Yellow Beet and Parsnip Wheat Pizza

My boyfriend and I have similar diets, but there’s plenty of compromise. We eat at his favorite family-style restaurants using factory-farmed meat. He eats less greasy breakfast sausage and bacon sandwiches from the corner bodegas. With his viewpoints about animal cruelty, he only buys lobster dinner for special occasions. We may never share the same level of passion for locally grown, organic and other sustainable food trends, but he’s more conscious about it. Read more