Roasted Root Vegetables w/Rosemary Sea Salt Q's Nuts

Does anyone else find it difficult to relax after a long work week?  I tend to wake up on Saturday morning with the same vigor as a work day with the need to fit in all I need to get done.  Morning run, errands, cleaning, and laundry..makes me tired just thinking about it. Luckily, my errands yesterday included the stopping by the last Winter Farmers Market, sampling some amazing salted caramel ice cream from Batch at Whole Foods and concluding the afternoon by tasting delectable ravioli from Nella Pasta at Sherman's...so I can't complain!

Anyway, after a late night Friday and running around Saturday morning/afternoon, I was happy to spend the rest of the day at home.  Since I was going to be in, I had all the time in the world to prepare a comforting, warm dinner.  I had some fantastic and colorful carrots from Winter Moon Farm that were in need of some slow roasting.  Since they are so fresh (even after being in my fridge for a week) and full of flavor, I really wanted to showcase them in the most natural form.  I sliced them thickly along with purple potatoes, some fresh butternut squash (from RI) and superb Spring onions (from GA).  I tossed them in a bowl with some extra virgin olive oil and sea salt.  I then laid them on a baking sheet.  The reason I laid it out on a sheet like this instead of a roasting pan is that I did not want to cook the veggies in oil.  This way, I tossed them in a bowl and left the excess oil behind.

So colorful it looks like art! 

I roasted these for 2 hours at 300 degrees.  If you live in a small lofty apartment like I do, you cannot escape the magnificent aroma.  Not a bad thing but it will make you hungry!  It is totally worth the wait to let them roast to perfection..they were perfect!  I could have just ate them as is but I already had the quinoa cooking so I stayed with the original plan of mixing them together.  I used quinoa because it is a nutrient packed super grain and not as heavy as brown rice.  It also has a mild flavor so it would be detract from the veggies.

Now, while I was at the Farmers Market I was chatting with my new favorite vendor Brian Quinn of Q's Nuts.  I first tried his product at a tasting a few weeks back at Dave's Fresh Pasta.  I believe he has the best job...he spends his day creating new flavors to put on various nuts!  He agreed.   I sampled many flavors and all are delicious.   He has a great savory creation of sea salt and rosemary cashews and almonds.  What better way to add a little extra kick to some already remarkable local veggies than with some local nuts (made here in Somerville!)?  He ran out of the cashew but he was nice enough to give me the remaining samples.  I also bought the almonds. I chopped up a good handful combination of both and added in some dried cranberries.

Crunchy, sweet, savory and fresh.  What a great combination of ingredients to mix together for a tasty dish.

As I mentioned, I had a sample of Batch ice cream while out shopping..which of course I had to purchase!  It was fabulous treat for dessert after this wonderfully healthy dinner.   I had a little piece of 60% Taza chocolate that I decided to grate over the ice cream...it was not necessary as the ice cream is flavorful and tasty as is...but little Taza chocolate never hurts!

How I saved by spending $10 to support Somerville Local 1st

There is only one thing that beats my love for good healthy food..and that is my love for a good healthy deal.  I am totally that person that cannot just "thank you" when someone complements a new dress or pair of shoes.  Oh no, I must tell you how much the item was originally, how much of percentage I saved from sales and coupons and the final amount.  I may even force you to guess the final cost.  I am a sucker for a buy one, get one sale..even when it is on something I do not need at all.  If there is one thing my mother (and Fran Drescher) taught me..never pay retail.

When I heard that Somerville Local First  was releasing a coupon book with $1,000 in saving for the low price of $10, I was one of the first in line to get it.  This book is filled with great discounts at all my favorite stores plus new places that I have yet to try...but will now because I got me a coupon.  The bonus is that the $10 goes to supporting an organization that supports local businesses who in turn support the local community..by shopping there we are supporting the local economy...it is a local love-fest!

I have had this book for about a month now.  Within days I recouped the cash I laid out for it, so now I am 100% making out on these deals.  Me and my iPhone camera will show you what great savings and items have come our way...

1. Davis Squared, Somerville: 20% of a single item.  I got this item...a wonderful brown (faux leather) bag. Stylish, yet simple...and large enough to fit all the junk I accumulate  I wanted something like this and the coupon was the little extra push I needed to make the purchase.   Complements galore..and yes, I talk about the coupon. Savings: $6.00

2. Harvest Co-op, Central Square Cambridge. 20% off of $50.00
I shop here regularly, so spending $50 was a breeze.  They carry tons of local items from 21st century Tofu (JP) to Teddy's peanut butter (Everett, MA)...you can find many great items.  They also carry a huge selection of bulk grains, spices and teas.  My personal favorite thing is being able to grind my own almond butter..fabulous.  You can become a member for only $20 a year (includes free parking after 5 and on weekends!) and help support the community.  I went with my coupon and loaded up on tofu, almond butter, spices, Taza chocolate and other grocery items.  I spent almost exactly $50, so a great savings of $10 on items I would have bought anyway...  Take your coupon on over and give this market a whirl...I am sure you will love it.

3. Dave's Fresh Pasta, Davis Sq. Somerville.  20% off 1 item.
You can use this to try out that fancy cheese that has been out of your price range or on many lbs of pasta for a large party you are throwing..or you can be like me and use it on wine.  On a regular day I buy wine on the cheap because that is what the budget allows..but a splurge once and a while is good for the soul.  I wandered into the shop after work one Friday just in time for a wine and Butter Girl Bakery tasting.   The wine was amazing and the Butter girl peanut butter  brownie was like a taste of heaven.  I bought both..the 20% coupon was applied to the more expensive of the two (as any good place would do)...I think the wine was up in $20 range.  I am saving it for something..a special occasion or maybe just a bad Monday.  The brownie was almost totally consumed on the car ride home....

4. Mass Metta Massage, Broadway Somerville.  $20 off a massage (60 mins; Reg. $75)

Some time at the end of last year I started to develop pain after running a long distance...an awful thing to happen to a distance runner!  My doctor cannot exactly pinpoint the issue.. arthritis? tendonitis?  Who knows..I just call it over-running-itis.  I continue to run and just live with the pain, so any help is welcome.  So what is helpful for this issue?  A wonderful massage.   Massages are definitely on the once in a great while luxury list ...but something that I felt I needed now.  Mass Metta is a place I may not have tried without the incentive of the local first book.  Called for an appt and the owner Emily was super friendly and extremely knowledgeable.  The massage was fantastic and really helped out with the pain.  I love that there is only 1 massage room and 1 masseuse...which means only the 2 of you are there..which truly adds to the relaxation of the hour.  She  also has great taste in music that is relaxing but not boring...no waterfall sounds at this place!

p.s...notice that this stop alone gets you your money back and then some from the book purchase!

5. Eat @ Jumbos, Ball Sq. Somerville. 15% off meal purchase
Maybe you walk by this place and think it is just another pizza joint.  You would be so wrong!  All of the ingredients are fresh and purchased local (when possible)...nothing frozen or precooked!  The pizza comes in either white or the healthier option of whole wheat dough.  Wing lover?  This guy has got wings..apparently the hottest in town!  Vegetarian?  All items can be substituted with tofu or seitan.   I love the "seitan bomb" sandwich..it is just like a traditional steak and cheese sub but with the meat substitute seitan.  I actually took a piece out the sandwich and examined it because I could not believe it was not steak.  This is a great neighborhood shop..
I would also like to note that Eat @ Jumbos will be donating 20% of their lunch (11am-4pm) sales on March 23rd to Meals on Wheels..supporting the elder population in Somerville and Cambridge.  If the coupon does not get you there..than their commitment to the community should!  Try this place out on that day..then go back with your coupon and try it again!

6. Greenward, Mass Ave Cambridge $5 off of $20.
Yet another store that I love to shop in.  Small yet filled with many wonderful items to help you green-ify your life. Always greeted with a smile and a hello..the owner and workers are helpful but not overbearing.  I went specifically to purchase a new travel mug as my previous one took a bad fall out my car door.  Since that was below the minimum amount, I also decided to upgrade my lunch bag.  When you are at work for 8 hours a day, I think you need to pack a good amount of food, so by upgrade I mean buy a larger bag.  I love the colors and the design..who said lunch cannot be fashionable?

So that is what I have bought so far...I estimate I saved ~$47.00.  Subtract the cost of the book..$37.00.    I am  looking forward to $5 off a VIP pass to this year's Harvest Fest, $5 off of $20 at poor little rich girl,  and 20% off of $50 at Sherman's Market..plus all the other cool savings!

If you love a deal and you love to shop local...support Somerville Local First in their efforts.  Buy a coupon book today!  Available at: Sherman's Market, Blue Cloud gallery, Davis Squared, Grand/poor little rich girl and Dave's fresh Pasta.  Learn more about book here.

Spinach Pesto Pizzetta

Happy Spring loyal blog readers!  

I hope you have been out and about enjoying the wonderful weekend weather...I made the declaration today that the NorthFace winter coat will not make another appearance until sometime in November. A bold statement for a New Englander to make in March (especially with the threat of flurries tomorrow) but I am sticking to it. 

Along with hanging up the winter wear, I also want the winter vegetables to make an exit. I loved the Winter Farmers Market this year and all the local root vegetables that it has brought my way, but the Winter was long and my need for new vegetables is strong. Since I cannot magically make this happen, I will work with what I have in the best way possible. 

I had two new ideas for using pesto, but fresh local basil is not going to be in season for a few more months.  Thinking outside the pesto box, can't any leave green become a pesto?   I have been buying baby winter spinach weekly from North Star Farm and it is rather fantastic.  I am not a fan of traditional pesto to begin with, so I am happy to substitute with this amazing spinach.  This recipe yields about 1/2 cup of pesto.  Some was used on lunch today (see below).  The rest will be part of an old traditional dish that will have an updated twist...look for that posting soon!

Spinach Pesto:

adapted from Real Simple

1 tbps crushed walnuts
1 garlic clove
2 oz baby spinach (North Star Farm)
1tbsp olive oil

salt to taste

Place the walnuts and garlic in a processor and grind.  Add spinach, oil and a dash of dash and grind until smooth.  You can add this to any pasta.

Today, this went on a pizzetta.   I cut about half of a ball of whole wheat dough I purchased from Dave's Fresh Pasta and then cut that half in half to make two pizzettas.  Use about 1 tbsp of the pesto and spread.   I topped one with Fiore di Nonno Fig Burrata and left one plain.  The cheese one was a perfect little lunch.  The second one will be added to dinner.   By the way, this is a good way to get in a vegetable without even trying!

Enjoy!

Mushrooms w/Butternut Squash Ravioli

The last couple months of the indoor Farmers Market in Somerville has been a great experience.  I feel very old world walking through the market and creating a menu based on what is there..it keeps things simple, but interesting.  This week one of the farmers were not there, so no golden beets for me.  No need to worry because something just as great was there..the maitake mushroom.  You may have seen these growing around random trees..don't eat those unless you know for sure.  Also known as Hen of the Woods, some research has shown this fungus may have breast cancer fighting super powers, but nothing concrete.  Until that is proven true, they are just pretty cool to look at and tasty to eat...good enough.  They are pricey, but worth the few dollars.  Besides you should treat yourself once and a while!
I am using them sparingly...on top of butternut squash the other night..maybe a risotto later in the week.  I also pick-up some shiitake mushrooms.  The combo is fantastic and it is fun to same the names together..maitake/shiitake..maybe that is just me...

Maitake/Shiitake with Butternut Squash Ravioli

1 tbsp olive oil

1 sm shallot (MA)

1 cup white cooking wine 

3 oz torn Maitake Mushrooms (purchased from Enterprise Farm MA, grown in PA)
3 oz torn Shiitake Mushrooms (purchased from Enterprise Farm MA, grown in PA)
1/2 tbsp herb de provence (can be found in spice aisle)
butternut squash ravioli (plain pasta will do!) (Dave's Fresh Pasta)
Fiore de Nonno burrata (optional)

Saute shallots in olive oil for a few minutes on low-med heat.  Add mushrooms and herb de provence.  The herb de provence contains savory, basil, thyme, sage, rosemary, oregano, and fennel.  Keep on low-med heat and add about 1/2 cup of the wine and let it simmer until the liquid is absorbed.  Then add the rest of the wine and cook for a minute or 2 and then remove from heat.

Top over ravioli or pasta of your choice.  Very flavorful with the herbs..avoid adding salt as I think the savory is enough.  I topped it with garlic and onion burrata.  Mainly because it was there and I wanted to eat it.  It ended up adding a nice additional flavor to the dish.  This was an off the cuff recipe...feel free to add more veggies if you are so inclined!

Enjoy!

Lisa

The new "it" product in my kitchen

I am happy to report that Local Lisa has received her first sample to test in the kitchen.   My wonderful coworker, friend and owner of Ant & Bee products (the maker of the only facial soap I let near my skin)  has passed on to me her equally talented daughter's line of amazing syrups.  I was lucky enough to obtain two bottles: Maple Wild Blueberry and Blood Orange.  The company, The Stand Brooklyn, is making a grass-roots effort to become recognized...and it is working.   Beautifully bottled and "made by hand in small batches", this product is hitting it's stride and is in high demand at local restaurants and markets in NYC.

One taste and you will understand why...with a touch of wonderful sweetness, it is the flavors of the fresh local fruits that truly shine through.  It is a perfect topping to a tart frozen yogurt or addition to flavorless seltzer water.

I have not yet opened the maple wild blueberry because I am saving that for when the weather is warmer and the Fro-Yo is back in the freezer.  I have, however, dived right into the blood orange. I loved the idea of mixing it with a savory dish to see the outcome.   I used it the other night to sweeten some tofu but I was too hesitant with the syrup and too over zealous with other ingredients that the flavor got lost.  I will try again very soon.  

What was a success was my attempt at a simple vinaigrette.

As I was shopping at the Winter Market yesterday, I over heard the farmer from NorthStar Farm, MA explaining the best way to eat brussels sprout leaves.  "Roll the leaves and cut with a sharp knife, add walnuts and cranberries..or whatever you have and toss with a vinaigrette.  Homemade is best, but if you have a store bought one it will work, I guess."
I have never had a brussels sprout leaves, so this had to become the new veg of the week.  I cannot find much about them online, but I am going to assume they are as good a source of Vits K, A and B as well as iron, much like the sprouts themselves.  I also agreed that a homemade vinaigrette was a much better way to go..but what to use?  Oh yeah..how about blood orange syrup!?  Yes!

So here is the recipe for Blood Orange Ginger Vinaigrette as well as a great brussels sprout salad..

Salad:
1 bunch brussels sprout leaves (NorthStar Farm, MA)
1/4 chopped walnuts
1/4 dried cranberries
1 diced carrot (Winter Moon Farm, Hadley MA)
1 raw golden beet (Winter Moon Farm, Hadley MA)

Vinaigrette:
1/4 olive oil
1/4 The Stand Blood Orange Syrup
2 tbsp White wine vinegar
1 sm shallot
1/2 tsp fresh grated ginger
dash of salt and pepper

Toss all the chopped salad ingredients into a bowl.

Add all the ingredients for the vinaigrette into a blender and mix.  You can hand whisk as well, but remember to finely chop the shallot!    I found this dressing to be extremely well-balanced and packed with real flavor.   I always find store brand dressings to be either 1. too salty; 2. too acidic.  Not the case here.   Not to mention the combination of the blood orange syrup and ginger is just out of this world delicious!

Add a few tablespoons of the vinaigrette to the salad.  You will make more than you need for this salad.  Keep the rest in a container to liven up your next salad!

Vinaigrette..

Brussels Sprout Leaves Salad..so colorful!

Cover the salad and place in the refrigerator.   Tip: the longer you let the flavors marinate, the better this dish will taste!  I took a small bite last night after prepping and it was tasty..this morning even better!  By the time I chow down on this tonight or tomorrow it will surely be amazing!

For more purchasing or general information about The Stand, check out the website: http://thestandny.com/  or follow on twitter thestandny.  There are many other products to check-out from this brand new and exciting local business!  Hopefully we will be seeing these products at the local Farmers Markets in MA this Summer!

Enjoy!

~L