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farmers’ market

grilled fairytale eggplant with lemony-tahini dressing

by Jackie Newgent  |  August 10, 2017  |  0 Comments
I spotted some of the cutest-ever eggplants at Union Square Greenmarket. They had an adorable name to match … fairytale eggplants! So, I brought a big bagful home and this is the first recipe I created! It’s a Middle Eastern-inspired warm grilled eggplant appetizer. (Though, I actually ate the entire platter at once as an entrée!) I hope you can find these itty-bitty eggplants so you can fix this dish. But if not, do try it with baby zucchini, baby pattypan squash, or just slices of regular or Italian eggplant. Serve it at a special meal for two—or anytime. And do enjoy on Meatless Monday. Hope you like it as much as I do! Why it’s good for you? Eggplant...
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sweet potato pappardelle with greens and goat cheese

by Jackie Newgent  |  July 23, 2017  |  0 Comments
On a recent trip to the Quad Cities, I visited Freight House Farmers’ Market in Davenport, Iowa and picked up some really cool pastas, including sweet potato pappardelle, dark chocolate linguine, lavender fettuccine, and Tunisian harissa fettuccine. I was so excited to see that it all made it back in my suitcase without breaking, too! This is what I made with the pappardelle. (Hint: If you’d like to prepare this recipe with the same pasta I used, order it here.) I kept this recipe pretty simple so the sweet potato flavor still remains a highlight. But thanks to the flavorful noodles, caramelized onions, and a just-right amount of goat cheese for creaminess and tang, this pasta dish tastes downright decadent…even...
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almond lover’s hummus

by Jackie Newgent  |  June 26, 2017  |  0 Comments
You’ll adore my new velvety, contemporary take on hummus. I do! It keeps the traditional chickpeas, lemon and garlic of classic Middle Eastern hummus, then goes uniquely “almond-forward” from there. You’ll find almond butter, sliced almonds and almond milk! The most intriguing part of this hummus is the almond milk since you’ll simmer it to create a rich almond milk reduction, enhancing the dip’s creaminess and nuttiness. I love almond milk’s versatility! Serve this almond lover’s hummus with crudité and whole grain pita or pita chips as a nutrient-rich snack or party dip. (Hint: Make it for Meatless Monday and enjoy as a plant-based way to punch up protein intake.) It’s memorable! Why it’s better for you? Traditional hummus and...
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seasonal farmers market fried quinoa

by Jackie Newgent  |  May 29, 2017  |  0 Comments
I love fried rice. But I realize when I do Chinese takeout that it’s typically made with white rice and can be overloaded with sodium and greasiness. So, here’s my latest interpretation on it. I’ve made it seasonal by basically choosing whatever veggies catch my eye at the farmers market. And I’ve used quinoa rather than rice to punch up the fiber and protein. (Hint: 1 cup dry quinoa prepared with 2 cups water = 3 cups cooked quinoa.) Cook then chill the quinoa the night before you plan to fix this dish … meaning make the quinoa (or any whole grains of choice!) on Sunday so you can enjoy this for Meatless Monday. Or prepare extra whole grains whenever...
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