When Two Seasons Collide on a Plate

August might just be the best month for food (at least here in my region). There are still some tomatoes and summer squash on the vines. Some herbs and leafy greens are perking up again thanks to cooler temperatures. A few peaches and cantaloupes are left.  And now the first of the winter squash is being harvested. You can never really get bored when eating seasonally. Something new is always cropping up at the farmers market (or in the garden). And when two seasons collide on a plate, it’s a culinary dream. This week I have been successfully keeping things seasonal and simple. I don’t think I spent more than an hour on a single meal this week. (Well maybe the gnocchi, but that was my fault. Keep reading.) I cooked in bulk, made use of leftovers and kept recipes simple.

On Sunday we had chilli made with browned ground pork and cooked beans straight out of the freezer and tomatoes that had already been pureed and canned. (Why do they call it canning, if you put it in a jar?) All I had to do was chop some onions, peppers and herbs and throw it in a pot with my precooked beans and ground pork and a little seasoning. I did make cornbread from scratch (adding jalapenos and frozen corn for more yum).

“Meatless Monday” consisted of a stir-fry with seasonal veggies and shiitakes served with brown rice (cooked a double batch) and the best thing I’ve eaten in awhile: grilled okra. The simple recipe came from a friend. (Thanks Nisa!) I washed and dried the whole okra then tossed it in olive oil, salt and pepper. I skewered it, then grilled it on medium high heat for about 2 minutes on each side. So simple and delicious – it blew my mind. I thought I hated slimy okra. Now I can’t wait to get some more at the farmers market tomorrow! Revisiting foods you thought you hated, only to discover that you really love them… priceless.

Porkchops were on the menu Tuesday. I could eat vegetarian nearly every day, but after a Meatless Monday the rest of the family was ready for something meaty. I used my favorite pork chop recipe. I browned them, then let them braise in their own juices and some red wine, garlic and rosemary. They braised for two hours, but I wasn’t in the kitchen for that! I also made one of my kids favorite sides, potato wedges (olive oil, rosemary, salt and pepper – 25 minutes in a 400 degree oven), and their not-so-favorite sauteed swiss chard (onions, garlic and olive oil). We also had a salad with homemade mustard vinaigrette (olive oil, apple cider vinegar, mustard, honey, rosemary, salt and pepper).

Wednesday we had Baked Delicata Squash with Lime Butter. Delicata is a winter squash that looks kind of like a mini watermelon. I served it with leftover brown rice, lima beans (cooked in a broth made with leftover juices from Monday’s pork chops). We had salad again with homemade avocado mojito dressing (avocado, olive oil, a few tablespoons of Greek yogurt, mint, lime juice and zest, salt and pepper and a little milk to thin it out a bit). I also toasted the seeds from the squash (seasoned with olive oil and chilli powder). We sprinkled them on our salad to add a zesty crunch. The salad dressing was so refreshing and complimented the squash with it’s chilli-lime-butter.

Yesterday we had ricotta gnocchi. I always thought gnocchi was some fancy, technical Italian dish. It was so easy. Well… it should have been. I made it hard by trying to use a piping bag (which was way too small) instead of just rolling it into a thick rope and cutting it like the recipe instructed.  This was the most time consuming recipe of the week, but it can be done quickly if you don’t get in your own way. I used this recipe as a template for the gnocci, but replaced the nutritionally deficient and refined all purpose flour (bleh!) with 1/2 whole wheat flour and 1/2 brown rice flour. This made a dense, yummy gnocchi. But the sauce is what really made it tasty. I chopped and browned half a package of bacon, then removed the bacon bits and added  a couple tablespoons of chopped sage, about two ounces of gorgonzola and aji dulce peppers to the bacon drippings. I let that cook for a minute, then turned off the heat and added some broccoli I had steamed in the microwave and some thawed chopped spinach. When the gnocchi floated to the top of the boiling pasta water, I just tossed them straight into the spinach and broccoli mixture. I topped each plate with the reserved bacon bits. Oh, and I’m giving myself a pat on the back for remembering to double the gnocchi recipe so that I could freeze a batch for later.

Aji Dulce Peppers - Sweet and fruity like habeneros, minus the heat!

Tonight we’ll be finishing off the avocado dressing with our fish tacos (cod seasoned with lime, tequila and chilli powder, served with lettuce, tomato and green onions). And as for lunch, we’ve been enjoying leftovers and sandwiches. We had baked potatoes for lunch one day, which was a big hit with the girls. For breakfast we’ve had Greek yogurt which we flavor ourselves, cereal (not the junky, sugary ones), burritos (eggs, cheese and veggies) and stone ground grits with bacon, goat cheese, kale, tomatoes and onions (not those quick cooking southern style grits – mine are more like risotto and could easily be served for dinner). I’ve been snacking on another one of my seasonal favorites – goat cheese stuffed figs. They don’t have a lot of flavor on their own, but I’ve found that marinating them in a little bit of balsamic vinegar for just few minutes really brings out their flavor. I add a tiny bit of goat cheese and some walnuts then drizzle them with a little honey. Yum. So sad that fig season seems to be winding down. The balsamic marinated figs are also a great addition to salad.

A Taste of Autumn

The tomatoes are almost done. Preseason football starts today. I’m already anticipating autumn. As far as seasonal eating goes, it’s as exciting as spring. Even if it’s the polar opposite. Rich, heavy, warm meals. Soups. Stews. Warm spices like cinnamon, clove, nutmeg, cumin… We’ll be watching the football game on Saturday with a big bowl of chilli. (What else?) It’s supposed to rain all day, which suits me just fine. But a couple of weeks ago (and again tonight) I got a little taste of autumn, in the form of butternut squash.

I was delighted to find it at the farmer two Saturdays ago. I had never tried it until last fall, when I first discovered it there. It’s kind of strange that I had never seen it in the grocery store. It was there of course. I just hadn’t noticed it. There are a lot of things I never noticed until I started shopping farmers markets. Anyway, it’s now one of my favorite fall foods.

It tastes similar to pumpkin, but the texture is more dense like a sweet potato. If you’ve never tried it before, you should. Especially now that it’s in season. Like most winter squash, it can be prepared savory or sweet. Either way I like to cube it and roast it. My favorite savory recipe is simply olive oil, salt and pepper. Maybe some herbs or garlic to spice it up. Tonight I wanted something sweet. I squeezed some lime over it, then tossed it in butter and a little vanilla infused sugar and sprinkled a bit of salt and pepper over it. Then I roasted it in a 400 degree oven for about 45 minutes. I served it with chicken legs, which I roasted simultaneously in the oven with the squash, steamed broccoli (a little bit of water, covered in the microwave for about 4 minutes) and leftover beans (soaked over night, then cooked for two hours in water, onions, garlic and thyme). Very economical and nutrient dense. Simple. Delicious.

Healthy Food Doesn’t Cost More. It Costs Whatever You Want It To.

I’m beginning to think that the cost of eating healthy is just another excuse used to defend apathy and poor eating habits in America. As a matter of fact, I’d even venture to say that, in general, around the world, including here in America,  the middle and upper class actually have poorer eating habits than those less fortunate. Those eating for survival and nourishment know how to find (and grow or raise)  inexpensive, nutrient dense foods. Eating healthy only costs as much as you want it to. EVERYONE can afford it.

The trick is to seek out foods that are nutrient dense and economical. Get the most for your money – whether you shop at the farmers markets (so doable, with a little common sense and practice) or a large discount super store. When it comes to produce, buy in season. Food is cheaper, more nutritious and tastes better when it’s in season. Don’t forget frozen fruits and vegetables, which are picked and frozen at the peak of their season and usually less expensive than fresh produce. Check the reduced section of your produce department for some really great bargains. If you can get there mid morning, you’ll find the best deals. Broccoli, peas, leafy greens, sweet peppers, squash, tomatoes, onions, garlic, sweet potatoes, winter squashes, cabbage, lettuce,  berries, bananas, peaches, plums, apples, citrus are all affordable (in fact, usually on sale when they are in season). When they are out of season, your budget (and your taste buds) will take the hit.

Buy less meat and refined carbs and buy more beans! Dried beans are the most under rated, most economical, nutrient dense food money can buy. They can easily be served as a main protein at a meal. They are so versatile and easy to prepare – it’s plain crazy. Why Americans don’t eat more beans is beyond me.  Meat and refined carbs, on the other hand, are the least economical foods you can buy and too much of either is not good for you. Buy less and buy better quality. I don’t mean buy expensive cuts of steak or lamb. In fact I suggest very little red meat at all. Pork is a less expensive red meat choice. What I mean by better quality is pastured, grass fed, free range, organic, natural… whatever you can afford. But stick with cheaper cuts or ground meat if you are on a budget. Whole chicken is very inexpensive. You can easily learn to butcher it yourself. As for refined carbs, avoid them entirely. Instead eat small amounts of whole grain versions of pasta and bread. Make them from scratch (especially the sweet stuff) whenever possible. I’ve found recipes that are simple and delicious as well as some time consuming, artisan quality recipes. Cooking from scratch is the easiest way to self regulate consumption. The things that take the longest are usually the ones you should eat less often.

Buy less dairy and when you do buy it, don’t short change yourself by buying fat free or low fat. You pay the same amount either way, but since you are eating less meat, you can use that fat. Rich, full fat dairy products like whole milk and real butter are more satiating and less processed than their watery counterparts. The mantra is the same – buy less, but better quality. Choose more flavorful, protein rich varieties. A little bit of strong cheese goes a long way – sharp cheddar, Parmesan, goat cheese, blue cheese. Save even more by shredding your own cheese. $10 may seem like a lot for a unimpressive  block of Parmigiano-Reggiano, but it will probably last two or three weeks (at least). Cottage cheese is a little milder, but has a ton of protein and is very inexpensive. You can find ways to add it to just about any meal to increase the protein – something else you’ll need more of if you are cutting meat consumption. Greek yogurt is another nutrient dense dairy product that is not only high in protein, but also good for your gut. It’s the easiest way to get a daily dose of probiotics.

Don’t waste money on processed junk foods like breakfast cereals and pastries, snack bars, chips, crackers, sweets, sugary yogurts, boxed meals, frozen dinners, soft drinks (diet or regular), sugary “juice”  and koolaid. There are very little nutrients left in them that your body can actually use and they do more harm than good. VERY EXPENSIVE when you consider you aren’t really feeding your body anything nourishing.

Will work for food! Grow your own. Duh. This is by far the best way to get clean, fresh, local, in season food. Start small if this seems too daunting or you don’t have much space to work with. At least grow your own herbs. My garden is my favorite place to “shop”. Barely puts a dent in my food budget.

The other important point I want to make is this: be frugal. Make the most of ingredients. Use every part and everything that you buy. I am guilty of spending at least an extra $20 to $40 on food that we don’t need. It either gets wasted or it gets waist-ed (usually the latter). I now realize that it’s better to go shopping again if I run out of food, than it is to force feed the surplus to my family or throw it away. Be smart about what you buy and how much you buy. Americans typically consume too many calories anyway (in case you haven’t noticed.) Make stocks with scraps. Stretch expensive foods, especially meats and cheeses. Again save some money and do the work yourself. Cook from scratch. Make your own salad dressings (mind-blowingly easy) and sauces. Add beans often. Hummus (made from chickpeas) is cheap and easy to make, yet rich in protein.

“I don’t have time” is another excuse I just don’t get. It doesn’t have to take a lot of time to make a tasty, nutritious meal. It only takes as much time as you are willing to spend. There are tons of books and websites to get inspiration from. You can easily substitute fresh, more wholesome ingredients. Take a more “rustic” approach to cooking. Less knife work (big chunky ingredients), simple ingredients and cooking methods, no fancy presentation. Slow cookers are a good way to save time. This book – Make It Fast, Cook It Slow – is an amazing book full of delicious, easy recipes. (Thanks Monica!) Cooking gets easier the more you do it, so dive in.