Korean Miso Broth with Steamed Winter Vegetables

Miso Broth and Vegetables Photographed in Bowl by Corby Hall

This is a very easy recipe that combines colorful vegetables which simmer together in a miso broth.  I
prefer a Korean miso, but the a Japanese white miso works too.  The finely designed soup dish, by Cory Hall, adds to the beauty and sensation of the dish.

Recipe:
In a large saucepan over medium heat, combine water, garlic, anchovy paste, scallions,and Korean miso. Bring to a boil and let boil 3 minutes. Stir in carrot, zucchini, peas, snow peas mushrooms, jalapeños, and delicate squash then let simmer for 25 minutes.  Stir in tofu and  simmer for until squash is tender.  Add a pinch of salt and pepper to taste.

Autumn Fig Salad

Figs with Baby Greens

Inspired by the mission fig and the autumn landscape of northern New Mexico, I delicately combined some baby greens, walnuts, dill, and Manchego cheese to make a salad.  For a final touch, I drizzled on some agave nectar to add a touch of sweetness. 

Purslane Potato Salad with Greek Yogurt and Dill

Purslane Potato Salad

Purslane in Potato Salad

While I used to find purslane in all of the uptown farmer's markets in Manhattan,  I now find it growing wild in my garden in Rio en Medio.  Purslane is a succulent, that can be used in stews, soups, salads or sauteed.  Here, I added some to my potato salad.

Purslane Close-up

Potato Salad with Purslane Recipe

 Ingredients:

1 pound purple,red and white finger potatoes, sliced in half

1 medium onion, diced

1 cup Greek yogurt

1 cup purslane,  loosely chopped

salt to taste

1/4 cup dill, chopped

red chili flakes to taste

Instructions:

1.  Roast the finger potatoes, cool.

2.  Slice the potatoes, then place in a bowl.

3.  Add the onions, yogurt, purslane, dill, chilli flakes, and salt.

4.  Stir then serve.

Summer Salad with Blueberries and Papitas

Freshly Picked Greens with Blueberries and Papitas

Summer Salad with Blueberries and Papitas

Mixing baby arugula with avocado, blueberries, melon, red onion, a little hot spice, then sprinkling with some toasted papitas work nicely to make a light, colorful and refreshing summer salad.  Toss these summer fruit flavors,  fresh greens, and papitas with some lemon juice and salt for a quick and healthy meal for you and a friend.

Ingredients for 2 servings:

1 avocado, sliced
1/4 cup blueberries
1/4 melon,  chopped
1 small red onion, thinly sliced
1/2 cup baby greens
1/4 cup papitas, toasted
2 tablespoons lime juice
1 serrano pepper,  finely diced
Salt to taste

Meatless Monday: Mango, Chayote snd Sunflower Seed Salad

Link:  mango-chayote-sunflower-seed-salad

Soft Boiled Egg with Baby Greens and Strawberry Vinaigrette

Strawberries from the Farmers Market

Strawberry Vinaigrette with Cilantro

Soft Boiled Egg on Baby Greens with Strawberry Vinaigrette

Close-up

The first of the berries were at this week's farmers market.  Sweet, tangy and delicious, they add a burst of summer to my Sunday morning breakfast.
                                                 
Vinaigrette Ingredients:


1/2 cup of strawberries
2 tablespoons fresh cilantro
2 tablespoons lime juice
1-2 tablespoons honey


Directions for Vinaigrette:


1.  In a blender, puree all ingredients


Ingredients for Hard Boiled Eggs with Macro Greens:
Serves 2


1 handful per serving macro greens
6 asparagus stems, chopped
2 small spring onions, chopped
2 medium sized red potatoes, sliced
2 hard boiled eggs, cut in half
Black pepper and salt to taste


Directions for Hard Boiled Eggs with Macro Greens:


1.  In a skillet, brown red potatoes with asparagus.  Let cool.
2.  In a bowl, toss the macro greens, spring onions with the asparagus and potatoes.
3.  Serve tossed vegetable mixture on a  plate with the egg, then drizzle the strawberry vinaigrette on top.
4.  Add salt and pepper to taste.

The Perfect Red Wine with Overwintered Broccoli Rabe

Overwintered Broccoli Rabe

 Overwintered Broccoli Rabe, Sauteed

This spring weekend, I found overwintered broccoli rabe at the Union Square Farmers market.  This crop was planted in fall and then harvested in early spring.  After a cold winter, the roots awaken and then grow into a sweet broccoli rabe with no bitterness.  

The flavor of overwintered broccoli rabe is particularly arresting when the vegetable is served with a perfect full-bodied red, such as the Los Braceros from the Robledo Vinyard.  The wine has a oak flavor with a spicy pepper finish and goes perfectly with deep greens and legumes.

-  My next blog entry will have details on how you can order a bottle at a wholesale price.

A Robledo Red Wine with Overwintered Broccoli Rabe

Easy Recipe for Wintered Over Greens with Whole Wheat Pasta:

Saute the greens with a lot of garlic, and olive oil on medium heat then add some legumes, whole wheat pasta, and salt, pepper to create a well balanced healthy meal.  For a final touch, You can garnish with some grated Parmesan Reggiano.

Whole Wheat Pasta with Kidney Beans and Overwintered Broccoli Rabe

Watercress Salad with Citrus and Peanuts

Watercress Salad with Citrus

First of all, I would love to congratulate my friend Matt for losing 50 pounds though "Lifestyle 180", a Cleveland Clinic wellness program designed to encourage healthy eating and activity.  It is such a compliment to hear that my photography has inspired Matt to keep thinking about healthy food ideas - thank you Matt!  I try to make all my recipes low calorie, since I need to be around healthy, highly nutritional food to keep my weight under control.

Watercress Salad

Watercress Salad:

With the feeling of spring in the air, I was craving a salad with a little color - (I am tired of the winter drabness).  The salad above was prepared by combining some wild watercress, papaya and mango chunks, a blood orange, red onion and roasted peanuts.   For the dressing, I just squeezed on a little lime and orange juice with salt.  Color can always make a salad a little more festive, especially with spring around the corner.

Black Rice with Tofu and Indonesian Styled Curry

Black Rice with Vegetables, Tofu and Indonesian Styled Curry

Black rice, rich in texture and flavor,  is a little more exotic than your plain white rice.   Here is a coconut curry recipe that works great with the black rice.

Coconut Curry Ingredients:

1 can coconut milk
1 bunch scallions
1 red pepper, sliced thin
2 plum tomatoes
1 pound of tofu, cut in small cubes
1 stalk lemon grass,  finely chopped
1/2 cup shitake mushrooms
1 tablespoon ginger, grated
2 cloves garlic, finely diced
1/4 cup cilantro
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander, ground
1 teaspoon soy sauce
1 teaspoon fish sauce
1 tablespoon sesame oil

Directions:

1.  In a sauce pan add coconut milk, tomatoes, lemon grass, ginger, cilantro, turmeric, cumin, coriander, soy and fish sauce then bring to boil, then simmer. 
2.  In a skillet, heat the sesame oil, then brown the scallions,  mushrooms, red peppers, garlic and tofu. 
3.  Combine the ingredients with the coconut milk mixture.
4.  Serve on a bowl of black rice.

Couscous Salad

Couscous Salad

This simple-to-make salad combines nutty, salty, and  sweet flavors with crispy and crunchy textures.  The spices in the couscous combined with dried fruits, roasted pine nuts, kalamata olives and greens makes the salad so flavorful that dressing is not needed. Add a little turmeric when preparing the couscous for a more vibrant and colorful presentation.

Ingredients for Couscous:

1 1/2 cup couscous

2 1/2 cups water

1-2 teaspoons turmeric

1/2 teaspoon cinnamon

A pinch of red pepper

1/2 cup raisins or other dried fruit

A pinch of lemon zest

Ingredients for Salad:

1 bunch watercress

1/2 cup sprouted broccoli shoots
1 small onion, finely diced

1/2 of roasted pine nuts

1/2 cup Kalamata olives, sliced thin

Directions for Couscous:

1.  Boil water, then add the spices, raisins and couscous.  Let simmer for 5 minutes on low heat.

2.  Let couscous mixture sit and cool, then serve on plate.

3.  Top with salad ingredients, the serve.

Quinoa Salad

Sometimes it is better to follow your instincts rather than a recipe:  Rely on your taste buds and sense of smell. You cannot go wrong if you use fresh ingredients and consider what flavors and spices will produce the most inspiring taste.  I just fixed the most delicious breakfast using my leftover veggies and adding some quinoa.  I simmered the quinoa on the stove, while I chopped and quickly sautéed some of my market veggies.  I then mixed all ingredients together for a low calorie and healthy meal.

Quinoa Salad