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Culinary Insights - Nicole Cormier

Local Lunchbox Ideas | Nicole Cormier RD, LDN

Courtesy | Nicole Cormier RD, LDN – Delicious Living Nutrition..

This week I was invited to the Culinary Insights at the Plymouth Farmers’ Market located at Plymouth Plantation. Over the years, I have become a regular at this market and a prior culinary guest. My first appearance included Local Quesadillas filled with local ingredients from fruit to vegetables and local cheeses. If you haven’t paid a visit to this market this season, there is still plenty of time. They are open every Thursday through October from 2:30pm – 6:30pm. Below are a variety of nutritious school lunches that are made with local ingredients from the farmers’ market. Go ahead, give them a try and localize your lunchbox!

Apple Cheddar Sandwich

2 slices of whole grain bread
½ apple, sliced
1 slice of cheddar cheese
1 tsp honey (optional)

Place sliced apple on one slice of bread, then place cheese on other slice of bread. Drizzle honey and place one slice on top of the other. Serve with celery and Red Pepper Jelly Dip.

Red Pepper Jelly Dip

1 cup of plain yogurt or local soft cheese
1TB of Red Pepper Jelly

Mix ingredients in a small mixing bowl. Serve with celery or crackers.

Egg Sandwich with Cheese, Greens & Eggplant Bacon

1 egg, fried
1 slice of cheese (cheddar or goat)
Pinch of greens
Drop of Balsamic Vinegar
1 tsp Olive oil
3 slices of eggplant bacon (see below)

Using a frying pan, place olive oil in pan over medium heat. Cook egg as desired. Toast bread, then spread cheese onto slice and place egg on top. Then, place eggplant bacon, greens, balsamic vinegar. Serve with sliced Asian pears drizzled with honey

Eggplant Bacon

1 Asian eggplant
4 TB Organic tamari
1 TB maple syrup
1 tsp liquid smoke
1 tsp olive oil

Preheat oven to 425 degrees. In a small mixing bowl, combine all ingredients except eggplant and oil. Slice eggplant into 1” wide strips Toss eggplant in marinade until coated, and then refrigerate for 2 hours.

Line a baking sheet with natural parchment paper and brush with olive oil. Place strips on top of parchment paper and brush with marinade and oil. Bake for 8 minutes, then flip and bake for an addition 8 minutes. Cook another 3 minutes on opposite side and flip one more time for 3 minutes until browned. Let cool and they will harden. If your strips cook faster than expected, place aside on a plate to cool and they will be just fine.

Pear, Preserves & Goat Cheese Sandwich

½ Pear, sliced
1 TB Fruit Preserves
1 TB Goat Cheese
2 Slices of Whole Grain Bread

Spread goat cheese onto 1 slice of bread, and then top with pear slices. Spread fruit preserves onto another slice of bread, and then place one slice on top of the other. Cut and Serve with tomatillos & cauliflower.

 

Insights and Recipes Courtesy of Nicole Cormier RD, LDN

chimchurri

Locally Pastured Steak with Kalamata Chimichurri Sauce | Steven Dunn of Oui Chef

Adapted from: Bon Appetit Magazine – February 2009 and made available by Steven Dunn at Oui Chef

“I love my grill.  I love the act of cooking just about anything on my outdoor grill, from the freshest swordfish, to thick, fat-marbled, beef rib-eye steaks.  Every man I know is the same, even guys that avoid cooking in their kitchens at all costs.  Put them next to a screaming hot grill and they have an almost instant primal reaction to the thing…..it’s like we’re all back living in a cave and trying to tame fire for the first time….” – Read the rest of Steven’s meaty musings on the Oui Chef Network and discover a world of inspiration through excellence in food making and food writing. You will not be disappointed.

Ingredients

  • 4 tablespoons fruity olive oil, divided
  • 4 garlic cloves, finely minced
  • 1/4 teaspoon dried crushed red pepper
  • 1 bay leaf, broken in half
  • 1/3 cup finely chopped shallots
  • 1/3 cup finely chopped fresh Italian parsley
  • 4 tablespoons roughly chopped, pitted Kalamata olives
  • 3 tablespoons red wine vinegar

Preparation

Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add shallots, red pepper, and bay leaf. Stir until fragrant, about 1 minute. Add garlic and sauté, about 2 minutes. Remove from heat; stir in parsley, olives, and vinegar. Season chimichurri with salt and pepper, and add a little water by teaspoonfuls to thin as needed. Let sit at room temperature while you cook your steaks, remove the bay leaf before serving.

For the Steaks

Preheat oven to 425°F. Season steaks on both sides with kosher salt and freshly ground pepper. Brush heavy, large oven-proof grill skillet (preferably cast-iron) with vegetable oil. Heat over high heat until just smoking. Add steaks. Cook until nicely browned, about 4-5 minutes. Turn steaks and transfer skillet to oven. Roast until instant-read thermometer inserted horizontally into steaks registers 125°F to 130°F for medium-rare, about 10 minutes.

 

Let steaks rest at least 5 minutes. Thinly slice crosswise, and spoon chimichurri over.

 

brown basmati rice

Brown Basmati Rice Salad | Authentically You! Wellness

This recipe comes courtesy of Lara from Authentically You! Wellness.

Ingredients

  • 10 oz Brown Basmati Rice (uncooked)
  • 20 oz Boiling h20
  • 1 TBL EVOO
  • 3 Scallions, finely chopped
  • 1 Organic Cucumber (chopped into bite size pieces, leave peel on)
  • 2 Large Tomatoes, finely chopped
  • 1 Red Pepper, finely chopped
  • 1 Red, Sweet Apple, cored and chopped, unpeeled (optional)
  • ¼ cup Raisins (optional) Or Dried Cranberries
  • 10 oz Raw Walnuts, Unsalted, finely chopped (optional)
  • Avocado (optional)
  • Any Dressing (optional): Balsamic Vinaigrette or Raspberry Vinaigrette or Extra Virgin Olive Oil & Balsamic or just plain sea salt, is the way I love this!
  • Sea Salt
  • Freshly ground Black Pepper (optional)

Preparation

Cook the brown basmati rice as directions indicate (I like to coat the rice in the oil prior to adding in water), bring to a boil, cover and simmer for allotted time, which is typically about 40 mins, until water has been absorbed. Also, feel free to double this recipe as it stands up well in refrigerator throughout the work week. It is essentially a 2:1 ratio (H20 to rice).

Meanwhile, chop / dice vegetables  into small bite size pieces and place into large bowl to mix.

Once rice has cooked, drain excess H2O in colander and allow to cool a bit. Once on cool side (you can always stir everything together whilst warm, it is delicious!),

Add rice to chopped vegetables, give a stir and plate up.

This is great served over raw spinach and mixed greens, along with individual serving sizes of diced up pre-boiled or grilled chicken (mixed right into the rice serving, before going onto plate), chopped up avocado (1/2 per individual serving, if you like) and then a bit of dressing or perhaps just sea salt and freshly ground black pepper.

Experiment. See what feels right for you. Tofu is also a nice alternative to this (as opposed to chicken). Sometimes I skip the apple, raisins and walnuts and keep it on the purely vegetable side, depending upon what feels right that day.
Top it off with some fresh chopped parsley, if you’ve got it on hand.
This recipe stores really well by keeping the chicken/tofu/avocado separate.
Be Well. Eat Healthy. Love.