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summer

orzo, greens & pan-charred corn salad

by Jackie Newgent  |  August 21, 2016  |  2 Comments
I recently had a mini-getaway to the Hamptons for a badly needed stress break. Clean air and a beachy breeze does wonders for the psyche! I also get slightly giddy over the farmstands and fresh produce that’s so readily available there. One of the local dishes that a friend served me while visiting was a corn and orzo salad picked up from my favorite little market, Round Swamp Farm. That provided the inspiration for this seasonal vegan salad. It’s a perfect fit for the Recipe Redux theme this month: “A Vacation-Inspired Recipe!” And it’s absolutely scrumptious! Calories saved: 62 Why it’s better for you? I used a whole grain orzo rather than the “white” version–plus added arugula–to boost an array...
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lebanese salad with lemony tahini dressing and za’atar pita chips

by Jackie Newgent  |  August 8, 2016  |  1 Comment
I actually thought Lebanese food was American food as a kid. I guess that’s what happens when you grow up with a Lebanese mother (who was also a caterer)! When I’m wanting a little taste of comfort, I don’t think first about things like mac ‘n’ cheese; I crave Middle Eastern cuisine. So here’s a salad I created that’s inspired by fattoush, a simple salad that ideally takes advantage of leftover pita bread. But I’ve given it a tasty twist with freshly-baked za’atar pita chips, a tahini-spiked dressing, and plenty of chickpeas. It’s a refreshing luncheon entrée salad (perfect for Meatless Monday!) that’s surprisingly comforting. Hope you enjoy it as much as I do! Calories saved: 128 Why it’s better...
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grilled mango salad with avocado & pistachios

by Jackie Newgent  |  July 21, 2016  |  2 Comments
I crave salads in the summer. How about you? When that urge strikes, here’s a new salad for ya. If you’re a mango lover like I am, it’ll literally make your mouth water! The Recipe Redux theme this month is “Get Your Fruits and Veggies in Shape.” Rather than cutting up this salad’s fruit into a new shape, I decided to add shape on it. I created crosshatch grill marks on mango “cheeks.” Using grilled fruit is a simple way to upgrade a recipe! Not only does it add eye appeal, it adds smoky flavor interest. What’s more, I used grilled mango in two ways here—as cubes and pureed into the dressing. Enjoy it! Hint: Add black beans, edamame, or...
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beet, greens and goat cheese linguine

by Jackie Newgent  |  August 22, 2015  |  8 Comments
I don’t think I could live without pasta! How about you? I’m always trying to find new ways to enjoy it. So I hit my local farmers’ market and filled up my sack with all of the fresh vegetables that “called out” to me, including some amazing beets. (I seem to be on a beet kick lately!) Then straight to my kitchen I went. Actually, I take that back. Straight to my building rooftop I went where I snipped a day’s worth of fresh basil. (Yep, that’s how we do it here in Brooklyn!) Then off to my kitchen I went. This is what I got when I married pasta with the classic tastes of a beet and goat cheese...
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red beet baba ghanoush

by Jackie Newgent  |  August 3, 2015  |  2 Comments
Beet hummus is a thing. But beets can be showcased well beyond hummus. So I picked up a couple beets from my farmers’ market and transformed them into a different Middle Eastern dip … baba ghanoush. I roasted the beets to bring out their full flavor. A hint of smokiness is provided with a pinch of smoked paprika. And you’ll definitely detect the refreshing citrusy notes by way of both fresh lemon juice and zest. Though I usually prefer traditional eggplant baba ghanoush rather homestyle and lumpy, this red beet version with its stunningly gorgeous fuchsia color looks more beautiful when pureed until velvety. (Hint: The vivid color is from phytonutrients naturally found in beets, called betalains, which have anti-inflammatory...
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