Orange Vanilla Corn Cakes with Bacon Miso Eggplant
As the weather begins to cool, this is the perfect savory dish, full of flavor, and simple to prepare. For lunch or a side, it’s a rich, delicious way to eat your eggplant!
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It might not be a traditional side dish for the holidays, but with family in town with many meals to share, Chef Jes recommends giving this side a try. Now, whatever preconceived notions you might have of okra…we ask you let go and trust in the genius of Jes. These okra are by far the tastiest we’ve had..even some of our okra-fearing staff couldn’t put them down! So, before they are out of season, grab a couple pounds from the farmers market for a treat!
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In our last post, we went “fooding” and delved into the details of zucchini. Inspired by this month’s featured ingredient, East End’s Chef in residence created this delicious and healthy recipe, Zoodle Salad. With the fun prep involved, it’s the perfect meal to make with your guests while they are in town. So, as holidays come near keep this refreshing dish in mind. As they say, families that cook together stay together!
Quiche can be a difficult meal to master if you’re looking to keep it relatively healthy. In our next Balance. Nourish. Connect class which is this Saturday, March 28, after an hour of rejuvenating yoga, Culinary Nutrition Expert, Katinka Bencs will demonstrate her favorite healthy quiche recipe and explain the health benefits of the ingredients chosen.
Since we’re so excited for this class, we thought we would share with you our Top 5 Favorite Spring Quiche recipes! We scoured a plethora of blogs in order to bring you what we believe are great spring quiche recipes. While you cook your way through these recipes, feel free to incorporate your favorite vegetable or herb! And of course, we’d love to hear what your favorite quiche recipe is and if you’ve tried any of these. We look forward to seeing you at our next Balance. Nourish. Connect class this Saturday. Sign up here!
Make sure to buy your fennel with the feathery leaves intact, as these can be added to the final stages of a dish or used as a garnish. The larger, tougher fennel bulbs are perfect when braised, as here.
2 large fennel bulbs
1/4 cup light olive oil
1 onion, chopped
2 garlic cloves, chopped
1 small red chile, chopped
1 handful of fresh parsley leaves, roughly chopped
2 tablespoons freshly squeezed lemon juice
2 tablespoons sweet white wine
2 cups vegetable stock
1 handful of kalamata olives
shredded Pecorino Romano cheese, to serve
1 handful of baby brussel sprouts creamy polenta
2 cups whole milk
4 cups vegetable stock
1 1/4 cups instant polenta
3 tablespoons butter
1 cup shredded Pecorino Romano cheese
Cut about 1/4 inch from the gnarly stem on the bottom of the fennel bulbs. Cut off the fronds, cut finely, and reserve. Cut off and discard all but about a 1/2 inch from the dark green stems. Thinly slice the remaining white fennel bulb lengthwise. Put the oil in a heavy-based saucepan and set over high heat. Add the onions, garlic, and chiles and cook for 2-3 minutes until softened. Add the parsley and fennel bulb and fronds and cook for 2-3 minutes, stirring often so that the fennel becomes coated in the oil. Add the lemon juice, wine, and stock and bring to a boil. Cover with a lid and turn the heat down to a low simmer for 20 minutes, stirring occasionally. Add the olives, remove the lid and boil rapidly until there is only a little liquid left and the fennel is very soft.
Meanwhile, to make the polenta, put the milk and stock in a saucepan and bring to a gentle simmer over medium heat. Slowly pour in the polenta in a steady stream and beat with a whisk until smooth. Reduce the heat to low and continue to beat for 4-5 minutes. When the mixture thickens, discard the whisk and use a wooden spoon. Add the butter and cheese and stir until melted into the polenta. This is a good time to steam the brussel sprouts in the microwave for 3-5 minutes. Spoon some polenta onto serving plates, top with the braised fennel and brussel sprout leaves and sprinkle with shredded Pecorino to serve.