Sweetest Corn Bisque

Summer’s Sweetest Corn Bisque

Corn has gotten a bad rap lately, and that’s a shame. It’s true that adulterated versions, from high-fructose corn syrup to corn oil, are downright unhealthy. But freshly shucked corn is amazingly rich in phytonutrients, and in flavor. Believe me, I know good corn. There used to be huge cornfields within walking distance of my childhood home. I vividly remember coming home with a bushel of summer corn, planting myself outside our back door, and ripping away the husks with glee. Flash forward just a wee bit and now I have my Gen Y kitchen angels Jen and Katie out on my back porch, sipping lemonade and giggling over how they’re knee-deep in husks. In this soup, shaved corncobs make for an outrageous broth, and the whazzed-up kernels create a richness that lets the honey-like flavor linger on the tongue like a slow sunset. If you could put summer in a pot, this would be it.
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VIBF Summer Berry-Coconut Milk Ice Pops

Summer Berry–Coconut Milk Ice Pops

This recipe was featured in the Weekly Yum, on Stirring the Pot radio. Cookbook author and culinary translator, Rebecca Katz joins the conversation with Stefanie Sacks to deconstruct Summer Berry-Coconut Milk Ice Pops from Vibrant Food by Kimberley Hasselbrink. Sacks and Katz lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.
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BRAS Romanesco Summer Salad

Romanesco Summer Salad

This recipe was featured in the Weekly Yum, on Stirring the Pot radio.  Cookbook author and culinary translator, Rebecca Katz joins the conversation with Stefanie Sacks to deconstruct Romanesco Summer Salad from Brassicas by Laura B. Russell. Sacks and Katz lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.

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Roasted Strawberries with Basil

Roasted Strawberries with Basil

Roasting strawberries reminds me of Carly Simon’s song “Anticipation.” When you can take your time in the kitchen—or at least wait awhile for something to cook—magic happens. When you roast strawberries sloooooowly—I’m talking for 90 minutes—the alchemy that occurs is wondrous. Their flavors become so condensed and intense as they shrink. In this recipe, the strawberries are bathed in pomegranate molasses and maple syrup before roasting, for even more flavor. The last step, post-roast, is a mouth-blast of basil (a super anti-inflammatory).

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Walnut, Date, and Herb Salad

Walnut, Date, and Herb Salad

If you’re familiar with that famous scene from I Love Lucy, where Lucille Ball freaks
out on the chocolate assembly line, that’s the way I feel about making finger food. I get overwhelmed, I grow two left thumbs, and I want to cry. (It’s really pitiful how cooking calamities can make me feel like a three-year-old.) This salad started off as an appetizer for company, but as their arrival approached, I had made only a few. So I said (and this is the mild form of what I really said),“Screw it!” and threw everything into a bowl. Honestly, 
the format doesn’t matter in the least because the flavors work so well together, with sweet dates, peppery arugula, creamy goat cheese, toasty walnuts, and sprightly mint do a lovely dance together. One of the longevity stars here is dates, which first made their earliest culinary appearance (as date honey) in the Old Testament. Who knows, maybe I’ve stumbled upon Methuselah’s secret for a long, long, long life.
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Strawberry, Fennel and Arugula Salad

Strawberry, Fennel and Arugula Salad

Variety isn’t just the spice of life; it will also keep you from falling into a food rut. People often tell me that they love salad but get bored with the same old version they always make. This disenchantment can lead folks away from the greens their bodies really need. If that sounds like you, let this salad serve as a springboard for endless seasonal varia- tions. Eating with the seasons isn’t just a catch phrase. Each season brings new foods just hitting their peak; in this case, strawberries and arugula, some of the welcome early harbingers of the spring. In addition to having an incredibly sweet taste, strawberries have anticancer and anti-inflammatory properties. Plus, when combined with mint and a lemony balsamic vinaigrette, they make for a salad that feels like Pop Rocks going off in your mouth.
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Lemony Balsamic Vinaigrette

Lemony Balsamic Vinaigrette

This dressing lends a light, refreshing flavor to all manner of foods. Since it could hardly be easier to make, I recommend keeping some on hand at all times. I know I do.
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Brassicas - Kale and Sweet Potato Saute

Kale and Sweet Potato Sauté

When Hippocrates said “Let food be thy medicine, and medicine be thy food,” there’s little doubt in my mind that he was referring to foods drawn from the brassica family. Ounce-for-ounce, brassicas contain more healing properties than any other branch of food.

However, it takes a certain amount of culinary courage to go one-on-one with a brassica for the first time. You can feel like you need a machete, thankfully Laura Russell author of Brassicas: Cooking the World’s Healthiest Vegetables, so wonderfully explains, a sharp large knife and a good cutting board can whittle any brassica down to size quickly and efficiently. Aside from their sheer bulk, brassicas have a reputation for being bitter tasting. Let’s face it, most of us encountered brassicas when we were young, and if the cook didn’t know how to counter the pungency–something Russell excels at–we ended up looking at the brassica with disdain, a nasty ‘pill’ of culinary medicine to be swallowed versus a dish to be savored.
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