Archive for April, 2011

April 27, 2011

United States Food Map

When I stumbled upon this food map, created by Lucy Stephens, a graphic artist and book designer, I was amazed. The detail within the map is awesome, and I found myself peering into the corners of each state to find it’s treasured food. California’s  avocados and figs, Washington’s salmon, coffee and apples, Oklahoma’s pecan pie, Georgia’s grits, Maine’s blueberries and lobster, and New York’s pretzels and bagels!

I think this print would look beautiful framed in any kitchen or dining room, and it makes a great gift for a foodie!

You can read an interview with the artist here
Or buy the print (in multiple different colors!) here

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April 21, 2011

Sweet Potato Black Bean and Spinach Quesadilla

This is – hands down – the best quesadilla I’ve ever had!

I had grown weary of quesadillas, the vegetarian versions always have too much cheese and limp soggy squishy vegetables all folded into a greasy tortilla.

This version is light, healthy, delicious and a great dinner for one! Sweet potatoes are one of my favorite ingredients – they are considered one of the healthiest vegetables in the world, and are so flavorful!

Ingredients:

  • 1 small sweet potato
  • 1 tortilla – I recommend Mission’s Jalapeno & Cheddar
  • about 1/2 can of black beans
  • 1/3 cup shredded extra sharp cheddar cheese
  • spinach, a few handfuls
  • cooking spray

Necessary condiments:

  • medium/hot salsa  (I love trader joe’s fresh hot salsa)
  • sour cream
  • fresh guacamole (it is a good idea to ALWAYS have an avocado laying around)
  • A couple of slices of lime
  • and of course you can always spice it up with fresh jalapeno slices, crushed red pepper, or a spicy tomatillo salsa verde :-)

Directions:

1) Stab sweet potato with a fork, and cook in microwave until soft, let cool
2) Grate cheese – you’ll almost never ever see me using pre-shredded cheese because it doesn’t have enough flavor, and is usually dry and bland.
3) Cook spinach on low heat with a very minimal amount of olive oil, just a drop will do! The spinach will cook down drastically (and quickly!)
4) Mash up sweet potato – you can cut it in half and spoon out the flesh, or mash it with the skin on if you prefer.
5) Spray pan with non-stick cooking spray (or use butter), and place tortilla face down – pan should be at medium heat.
6) Spread sweet potato on one half of tortilla (this is how I prevent over-stuffing of my quesadilla), add spinach and black beans. After about 3 minutes add cheese and close quesadilla. It will cook quickly – about 4-5 minutes on each side, max.
7) Once the tortilla is crispy, remove quesadilla, slice and eat with the above-mentioned delicious accompaniments! Fresh lime juice really helps to bring it all together!
*I mixed all extra sweet potato and black beans together and it made a great snack for the rest of the week  :-)

nutritionally speaking:
excellent source of dietary fiber, vitamins A, B6, C, E, K,  potassium, zinc, thiamin (vitamin b1), folate, calcium, iron, manganese, protein

April 13, 2011

Welcome to Spring!

Spring is finally here! Over the past few weeks we’ve had quite a few sunny days, and I do have to say that there is nothing like a bright blue spring sky to uplift spirits. I’ve started to see leaves on trees and colorful flowers beginning to bloom all over the city. With the onset of warmer weathers things begin to get exciting in food again – I’m (almost) done with squash, root vegetables, and potatoes, and I am ready to move on to lighter fruits and vegetables.

Summer is my favorite food season – grilling, fresh fruit, seafood, and my favorite part – farmer’s markets! Boston is lucky to have an abundance of wonderful farmer’s markets throughout the city neighborhoods, and I plan to visit as many as possible this summer and feature them here.

So, in honor of a new season, this week’s edition of What’s in Season Wednesday is dedicated to spring! A variety of fruits and vegetables are in season in New England throughout spring and into early summer. I have listed a few of my favorite spring produce items below and included their individual harvest seasons:

Arugula – mid May – late September
Asparagus – late April – late June
Beets – mid May – late September
Broccoli – mid June – late October
Cabbage – early June – late October
Chard – mid May – mid September
Collards – mid May – mid November
Fava beans – May – late June
Garlic greens – mid May – late June
Mint – early April – early September
Onions – early June –  September
Parsley – mid May – October
Rhubarb – mid May – late August
Spinach – April – early July
Strawberries – mid May – mid July
Thyme – mid May – September