Category — Vegetables

The chopped salad phenomon has taken over the urban American lunch scene and I’m not complaining. I find myself regularly choosing these cut up meals from a menu and I’ve noted that it’s not as much the ingredients that please me as it is the fact that’s it’s chopped. Does this mean I’m lazy? Is cutting food with a fork and knife such a huge stumbling block? Maybe it’s chewing food that’s the turn off.

I’m going to convince myself that these mixed salads just taste better. I feel like they do, don’t you? All the flavors come together in this perfect, evenly proportioned way. And the fact that you can spoon-feed yourself raw veggies is somehow comforting, I’ll admit it.

So, here’s my advice for your home: Buy a food chopper and get creative. Summer has so many fresh veggies to offer and almost all of them taste better in managable, bite-sized pieces. Picture these ingredients: lettuce, tomatoes, cucumber, onion, egg, cheese bacon. Now picture them chopped. You feelin’ me now?

Have you noticed these delightfully odd tomatoes in your grocery yet?  I discovered these beauties last year and have become a faithful purchaser ever since.  Heirloom tomatoes have gained popularity recently, but why?  Where did they come from?

That’s a debatable subject as the definition of what makes a “heirloom” tomato is not agreed upon yet.  Some say it must be a seed that has a 100 year legacy, others say fifty years is enough to get the stamp of approval.  There are some who argue that the tomato comes from the end of World War Two.  And still others that define the seeds as ones which have been passed down through the family for generations.

None of those definitions interest me however as much as that fact that it is generally agreed that no genetically modified organisms can be considered heirloom cultivars.  That says a great deal about why these tomatoes taste better than other varieties.  And that fact that people are out there arguing about the bloodline of this tomato means somebody gives a crap about quality!

Rotisserie chicken and salad is one of the easiest and most satisfying meals you can make, or not make, since you can buy the chickens at almost any grocery store these days.  This meal will still satisfy and take advantage of all the fresh bounty summer has to offer.

Consider the recipe from Real Simple for chicken with grape and blue cheese salad.  Just looking at the picture is all the inspiration you’ll need to jump off you tail and whip that one up.  Or try roast chicken with The Rosenthal salad.  This gets the “tried and true” stamp from our household.  You could serve the chicken with fresh corn on the cob and sliced heirloom tomatoes.  It dosn’t get easier than that nor is there a better time of year to get the delicious produce!

My mom grew up on a farm in Indiana, the corn capital of the U.S. I grew up eating corn on the cob… ear after ear after delicious, buttery ear of it. I stuffed myself on it. There was none of this “one ear per person” business. That was probably because this treat came to us in late July and August only since that’s when it was ready in our garden. My mom thinks people are crazy to eat corn from the grocery store that’s out of season. Maybe you will too once you taste her recipe.

Here’s how it’s really supposed to go down. You take a big pot, fill it with water and put it on to boil. Then you go outside, pick the corn and shuck it. You put it in the boiling pot of water for one minute only and serve it hot. I thought it was fun to use corn holders as a child, but whatever you do, roll that sweet corn in butter and put salt on it. It’s the best!

I have my husband to thank for this helpful tip. For health reasons, he avoids using oil when cooking. He always cringes when he sees me making a stir fry and I’m like, “What up!? I’m only using a little oil and tons of vegetables. What’s your problem?”

But then the other day when I was making tofu scramble I couldn’t be bothered to steam the vegetables in advance (or wash the extra pots afterwards) so I thought, “I’ll use the old man’s trick.” I put the seasonings in the skillet like normal plus the veggies that needed steaming. I threw a little water on top, put the lid on and voila! Two minutes later I had perfectly steamed veggies. By taking the lid off again, the extra bit of water cooked away so it wasn’t soupy. You can use this method for Chinese stir-fries, scrambled eggs or anything else you want to make in a skillet with cooked veggies.

And, without the extra pots to wash, you’re conserving water too. With a single move I’ve made my husband three times happier!

Here’s another debatable topic. Once again, The PH Miracle and many other veg junkies claim that the secret to increased health and vitality is a diet of raw, plant-based foods. According to some, this type of menu can even cure diseases such as juvenile diabetes and cancer…

But according to others, lightly steamed vegetables are highly superior to raw vegetables. I first read this in Dr. Motha’s book The Gentle Birth Method. This comes from the guidelines of an aruvedic diet. Again I fell upon this advice when reading a book on Chinese medicine. The theory being that, yes, raw vegetables do have more vitamins but they are also harder for the body to digest. Lightly steamed vegetables are easier on our digestive system therefore the rate of absorption of vitamins is higher.

I’ll probably continue to eat both raw and steamed, that way I’m covered!

I made this the other night for the first time and we loved it. Perfect for summer. It’s fresh, tangy and sweet enough to make those who avoid eating vegetables get down on them. Use a food processor and make a huge amount in a snap to bring along to picnics and potlucks. To get in your greens, try it on a bed of watercress - a sophisticated delight. You will need:

• 2 medium celery roots
• 2 apples, I used golden delicious
• 5 green onions
• 4 tbsp olive oil
• 3 tbsp red wine or balsamic vinegar
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 lemon for juice
• salt
• 1/4 walnuts, roasted

Wash the vegetables and apples. Cut the skin off of the celery root and apples then cut into one inch slices. Feed through the food processor using the grate blade. Cut the green onions about half way down then feed the bottom portion through the food processor. Empty it all into a salad bowl. In a smaller bowl mix the ingredients for the dressing. Taste and adjust until it pleases your palette. Mix the dressing thoroughly into the salad. Top with walnuts and crunch away!

I learned this simple recipe in a Parisian kitchen from a friend named Jacques. Apparently, it has been passed down for generations and once you make it you’ll see why. You will need:

• 1 bunch of Swiss chard
• 2 cloves of garlic, chopped or pressed (with a garlic press)
• 1 medium sized tomato, chopped
• olive oil
• sea salt
• 1 lemon for juice
• 1 deep pot or pan with a lid

Wash the chard thoroughly (often there will be dirt stuck to it so make sure you give it a good scrub). Cut each stalk long ways down the middle, then chop the stalk and leaves into inch pieces (The leafy parts will be longer than the stalk parts but it will all be nice bite sized pieces once cooked). Heat 1-2 tablespoons of olive oil in the pot. Add the garlic and cook until translucent – do not let the garlic turn brown because it will become bitter! Add the tomato and cook for a minute or two. Add the chard and salt to taste. Stir then cover with the lid. Keep over medium heat for a few minutes. The steam will cook and shrink the chard. You’ll know it’s ready to eat once the leaves are floppy like cooked spinach. Stir it again to coat the chard with the tomatoes evenly. THE FINISHING TOUCH: This makes the dish so don’t skip this part! Serve it hot with the juice of a lemon slice squeezed over each portion. It’s so delicious you won’t believe you’re eating green vegetables!

My husband came up with this recipe when we were experimenting with completely alkaline meals. This also just happens to be totally satisfying and delicious! You will need:

• 1 jicama
• 1 cucumber
• 1 bunch parsley
• 1-2 ripe avocados , mashed
• 1-2 tbsp olive or flaxseed oil
• 1 tbsp veganaise or mayonnaise
• 2 tbsp tahini
• 2 lemons for juice
• sea salt

Peel and chop jicama and cucumber into bite size cubes. Wash and chop parsley by hand or using an herb chopper. Mix all ingredients in a salad bowl along with the mashed avocado, oils, tahini, lemon juice and salt to taste. ATTN: This salad is not an exact science. Use your good sense when mixing. It should be creamy and delicious! You can also add any other vegetables or beans you think might taste good: chick peas, tomato, or even seeds like sesame or pumpkin. Enjoy! And if you don’t eat it all, this salad will save in the refrigerator for a day or two, just give it a stir and you’re good to go.

Continuing with my respect for vegetables theme, this week I’d like to talk about some lesser-known alkaline friends. Like Hollywood actors, these background players have a lot to offer. They just need that first break so they can become star names. Let’s give these extras a lead role in your next kitchen production!

• JICAMA - We all have Mexico to thank for introducing us to one of their star players: the crunchy, mild, sweet tasting, not weird at all, easy to use… jicama (pronounced hik-a-ma). This root vegetable is gaining popularity in North America and Asia and can be used in a variety of salads and stews. Once peeled, it’s reminiscent of a potato or apple and what makes this vegetable top notch on my favorite picks list is that when refrigerated, it can stay good for up to a month!

  

• SWISS CHARD – Now is the time to get your hands on this giant of green goodness. Available through out the year, the best season for it runs from June through August. You’ll recognize it by the tall stalk that may be white, yellow or red and it’s dark green, fan-like leaves. Don’t be scared by the greenness of it! I’ve got a recipe that will get you hooked on it like sugar sticks.



• CELERY ROOT - A star in France and Germany, this interesting root is not as well known in American cuisine. It can be used in salads, soups and gratins and it also gets major points for it’s long time storing freshness: up to three months if refrigerated!



• WATERCRESS – One of the oldest known leaf vegetables consumed by human beings, watercress is a significant source of iron, calcium and folic acid. It also appears to have cancer-suppressing properties and is widely believed to help defend against lung cancer.

These vegetables aren’t just a pretty face. They’re packing loads vitamins. To check out a list of nutrition facts go to the Whole Foods siteand get the stats. Don’t let corporate America control what you eat. Employ an out-of-work vegetable today!