The Season Food Guide - Winter

I can just imagine you walking around the grocery store past anemic tomatoes, tasteless strawberries, and unripe cantaloupe thinking, "I can't wait until Spring so I can get some ripe fruits and vegetables." Don't succumb to winter vegetable doldrums. You can find produce that is at it's peak this time of year too. You just have to know what to choose.

When you think about winter produce, try to imagine a fruit cellar filled with hearty items designed to last until spring. Winter produce can be satisfying, comforting, and delicious. Seasonal crops include: avocados, broccoli, brussel sprouts, cabbage, fennel, grapefruit, greens, kale, mushrooms, oranges, pears, rutabagas, sweet potatoes, and watercress.

Here are some of my favorite ways to enjoy winter vegetables:

• Watercress Salad with Avocado and Grapefruit
  This salad is filled with bright flavors to liven a cold winter palate.
  
  Using a sharp chef's knife, trim away the peel and excess membrane from a ruby red grapefruit. Carefully remove the individual segments by slicing along both sides of the separating membranes. Set grapefruit segments aside. Halve an avocado lengthwise, remove the pit and slice the fruit into lengthwise segments. (Hint: If you aren't going to assemble the salad immediately, squeeze a little grapefruit juice from the remnants of the fruit over the avocado slices to keep them from browning.) Toss 4 handfuls of watercress, or other bitter greens, with your favorite balsamic or champagne vinaigrette. Divide greens among 4 plates. Arrange avocado and grapefruit slices on top of the greens, alternating slices for color. Top with a bit of freshly cracked black pepper and serve.

• Sautéed Brussel Sprouts with Pancetta
  Fresh brussel sprouts are nothing like the sour, overcooked vegetables of your childhood. If possible, buy them on the stalk.
  
  Blanche brussel sprouts in boiling water for about 5 minutes. Drain and set aside. Dice 4 oz. pancetta or thick-cut bacon. Sauté pancetta in 2 tablespoons of olive oil over medium heat until lightly browned. Add 1 minced shallot, about 1 tablespoon, and sauté until translucent. Use a slotted spoon to remove the pancetta and shallots from the pan and set aside. Add 1/4 cup balsamic vinegar to the pan and reduce until it is slightly syrupy, about 3 minutes. Reduce the heat to low and add 2 tablespoons of butter to the pan. When the butter is melted, return the brussel sprouts and pancetta mixture to the pan. Toss or stir to coat. Season with salt and pepper and you are done.

• Creamed Cabbage
  I learned this recipe while working at a resort on Mackinac Island after college. It's simple and tastes amazing.
  
  Sauté 1/2 cup diced red onion in 2 tablespoons of butter until translucent in a large sauté pan. Mix in 1 cup heavy cream, and white pepper and salt to taste. Simmer for about 10 minutes to thicken. Stir occasionally to avoid scorching. Shred or chop half a small head of green cabbage. Blanche the cabbage in boiling water for 1 to 2 minutes until tender. Add cabbage to the thickened cream. Finish with a touch of cracked black pepper and serve.

What are your favorite winter vegetable recipes?

The Seasonal Food Guide - Summer

Originally posted on shespeaks.com July 31, 2009

Summer, more than any other season, offers a variety of fresh produce options. I would argue that summer is as much about eating as the holiday season. The only difference is the type of eating we are doing.

Summer is filled with picnics, barbeques and outdoor events. Sure we might eat hot dogs and hamburgers galore, but our side dishes include green salads, and fresh fruits and vegetables.

Okay then, hurray for summer and all its abundance! Remember eating seasonally not only ensures optimal flavor and ripeness, but prices also drop when there is plenty. Some items that will be easy on your waistline as well as your pocketbook this season include: apricots, beans, berries, cherries, corn, cucumbers, melons, peaches, peppers, summer squash, tomatoes, and watermelon.

Here are a few of my favorite summer-inspired dishes:

Grilled Peaches With A Drizzle Of Aged Balsamic Vinegar And Crumbled Blue Cheese Or Feta
Cut peaches in half and remove the pit. Then, brush them with a tiny bit of olive oil just before grilling to keep them from sticking to your grill. You’ll be surprised how delicious this combination is. (If you don’t have aged balsamic vinegar, simmer any balsamic vinegar for about 10 minutes to create a thicker “balsamic syrup” for your drizzle.)

Lasagna With Shredded Zucchini Instead Of Pasta
Shred zucchini on a box grater/cheese grater and drain on paper towels for a half an hour. Assemble the lasagna as you normally would except instead of using pasta, layer shredded zucchini. By substituting the zucchini, you’ll decrease the overall calories and increase the fiber.

Shortbread Crostini
For a quick and delicious summertime dessert, combine mascarpone cheese or cream cheese with sugar and lemon zest to taste. Spread the cheese mixture on shortbread cookies and top with fresh blueberries or homemade blueberry jam. Top with extra lemon zest if you want to be fancy.

Watermelon with Mint and Feta
Here’s a new way for us to increase watermelon consumption! Cube watermelon as you would for a fruit salad. Add a handful of torn or chopped mint leaves, and crumble in a good amount of feta cheese. The mint is refreshing while the saltiness of the feta compliments the sweetness of the watermelon.

And here’s a fun watermelon fact: according to the USDA, the United States consumes about 3.9 billion pound of watermelon each year. That’s almost 13 pounds per person! If you’re filling up on watermelon, that ought to reduce your calorie intake overall.

What are some of your favorite summer recipes?