Green Market Meals

One of the great joys of summer in New York City is the incredibly beautiful variety and abundance of fresh produce at the Union Square Green Market. It's an absolute feast for the senses to stroll among the farmer's tents stopping to sample a sweet juicy chunk of tomato or pick up and smell and warm fuzzy peach. The hardest thing for me is trying to decide what to make...the options are endless! (Oh, and also not going overboard and buying more than I can carry home. For some women it's shoes, for me it's squash:)

A couple of weeks ago, I finished a 2 week cooking intensive at The Natural Gourmet Institute for Food and Health. I loved every minute and came away with some fine-tuned knife skills and tons of wholesome recipes. It really inspired me to hit the market after class and try some things out in my own kitchen.

Here are three of my favorite Green Market Summer Vegetable Dishes: a beautiful Tricolore Salad with Mint Pesto Crostini, a Ratatouille of zucchini, eggplant, bell pepper and tomato, and a side dish that I created after spotting some crazy looking cauliflower that I just couldn't resist. I'm calling it Sicilian Roasted Cauliflower. Try adding any of these to your dinner table. All of these recipes are vegan (yes, even the pesto!) but would be fantastic alongside chicken, meat or fish to add a fresh touch of the season. Stay cool and enjoy these dog days...
To your health!
xox
Leigh

Tri-Colore Salad with Mint Pesto Crostini
Time: 15 min Serves: 4-6
This recipe makes plenty of pesto for leftovers which are awesome on just about anything from the classic plate of pasta to any vegetables to a spread for sandwiches. Y.U.M.
If you don't have mint available, you can certainly use fresh basil leaves or even parsley. You can also substitute pine nuts, walnuts or almonds for the pistachios. Play around with the combinations to find your favorite. One thing is for sure: you won't miss the cheese here. The umeboshi and miso pastes add that salty flavor and creamy texture that makes pesto so heavenly. You can find umeboshi in the Japanese section of specialty markets or health food stores. It's expensive but lasts forever in your fridge. Click on umeboshi to read more about its incredible history and medicinal properties.

For the pesto crostini:
2 cloves garlic
1 extra large bunch fresh mint (about 5-6 oz), washed and dried
1/2 cup extra virgin olive oil
2 tablespoons white miso
1 teaspoon umeboshi paste
1/2 cup pistachio nuts
1/2 teaspoon sea salt (if needed after tasting)
1 whole wheat or spelt baguette, cut into 1/2 inch slices on the diagonal

1. Blitz the garlic and mint in food processor while slowly adding the olive oil.
2. Add miso and umeboshi and process until combine, about 10 seconds. Add nuts and process for 10 additional seconds until desired consistency. (I like my pesto a bit grainy with the pieces of nut still visible). Taste and add sea salt if needed.
3. Toast sliced baguette on a baking sheet under the broiler for about a minute. Watch carefully! When cool, top each crostini with 1-2 teaspoons of the pesto.

For the salad:
1 large head romaine, chopped
1 large bunch arugula, stems removed and torn into pieces
1 head radicchio
1 large carrot, cut into match sticks or half moons
1 kirby cucumber, thinly sliced into rounds
sea salt and pepper to taste

For the Lemon-Shallot Dressing:
2 tablespoons plus 2 teaspoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 small shallots, minced
1/2 cup extra virgin olive oil

1. Wash and spin dry the romaine, arugula and radicchio. Cut into bite size pieces.
2. Toss greens with carrots and cucumbers and season to taste.
3. In a blender, combine all ingredients for the dressing until creamy. Taste and adjust seasonings.
4. Drizzle dressing over the salad and toss well. Serve with the pesto crostini.


Ratatouille
Time: 45 mins Serves: 4-6
(As an alternative, try this recipe on the grill instead of the stovetop. Simply omit the bouquet garni and substitute whole cherry tomatoes for the large tomatoes. Brush all the veggies lightly with olive oil before grilling 3-4 mins on each side. Then toss the warm vegetables with the remaining olive oil, salt and pepper and torn basil and a drizzle of balsamic or red wine vinegar.)

1/2 cup extra virgin olive oil
1 lb onions, coarsely chopped
2 teaspoons sea salt, plus more to taste
1 lb eggplant, cut into 1 inch dice
1/2 lb red bell pepper, same dice
1/2 lb yellow bell pepper, same dice
1 lb ripe tomatoes, peeled seeded and coarsely chopped
(for instructions, view the Concasse of Tomato video)
4-5 cloves garlic, peeled and thinly sliced
bouquet garni (2 sprigs fresh thyme, 2 bay leaves and 1 small stalk of celery with leaves tied in a cheesecloth)
1 lb zucchini, quartered, cut into 1-inch dice
freshly milled black pepper, to taste
fresh torn basil leaves for garnish

1. In a 5 quart heavy pot over medium-low heat, warm the olive oil. Add onions and salt and sautee for 10 min until softened, but don't brown. Add eggplant, red peppers, yellow peppers, tomatoes and garlic.
2. Bring everything to a boil and bury the bouquet garni under the vegetables. Then lower heat to a steady simmer and cook for 30 min. Add the zucchini. Continue to simmer, partially covered for 3 mins more or until zucchini is cooked. Discard bouquet garni.
3. Season with additional salt and pepper to taste. Allow ratatouille to stand until cooled to warm or room temperature. Garnish with torn basil leaves. Serve over pasta, polenta or rice or as a side dish on its own.


Sicilian Roasted Cauliflower
Time: 30 min Serves: 4-6

1 head orange or white cauliflower
1 head Romanesco or Purple Cape cauliflower
1 tablespoon extra virgin olive oil, plus more for drizzling
1 clove garlic, peeled and minced
zest and juice of 1/2 organic orange
1/4 cup pitted kalamata or gaeta olives
1/4 cup walnuts, broken into pieces
1 tablespoon capers
sea salt and freshly milled black pepper to taste

1. Preheat oven to 450*F.
2. Cut off stem from both heads of cauliflower and cut into florets. Toss the florets in the olive oil and sprinkle lightly with sea salt. Spread out on a jelly roll pan and roast for 20 minutes, flipping florets halfway through the time until browned on both sides.
3. Remove the cauliflower from the oven and immediately toss in garlic, walnuts, olives and capers and add zest and juice of half of the orange. Put back into the oven for 2 mins more just to soften the olives and lightly toast the walnuts.
4. Season to taste with sea salt and pepper and drizzle with a touch more olive oil. Serve warm or at room temperature.