April 23rd, 2013 - Jill Ettinger
The Environmental Working Group’s EWG’s 2013 Shopper’s Guide to Pesticides in Produce—the annual list of most pesticide-contaminated produce was released yesterday, and sees apples at the top of the list once again.
Read More:EWG’s 2013 Dirty Dozen and Clean Fifteen Lists Highlight Pesticides in Produce
April 6th, 2010 - Barbara Feiner
Radicchio, known for its gorgeous red leaves, was first cultivated in Italy in the 15th century.
A member of the chicory family, it spices up any salad. (Check out our previously posted recipes for Romaine, Pecan and Pear Salad and Chicken, Strawberry & Fennel Salad.)
Radicchio can be pricey in mainstream and organic supermarkets (about $5 for a small head), so it’s a great item to add to your farmers’ market shopping list. Click here to find a location near you.
Today’s recipe comes from Chef Michael Chiarello, host of the Food Network’s Easy Entertaining With Michael Chiarello and author of several cookbooks, including Michael Chiarello’s Casual Cooking and Napa Stories: Profiles, Reflections and Recipes from the Napa Valley. The salad pairs wonderfully with his recipe for Home-Style Minestrone, which I posted in October 2008.
As for wine, Chef Chiarello advises readers to serve the salad with a Cavit Riesling or Pinot Grigio.
Makes 4 servings
3 tablespoons fresh lemon juice
3 tablespoons honey
1/4 teaspoon sea salt (preferably gray salt)
Freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
1 small head radicchio
1 bunch watercress
1 unpeeled Granny Smith apple
- In 8-inch skillet, mix lemon juice, honey, salt and pepper. Cook over medium heat, beating occasionally with wire whisk, until honey is dissolved.
- Remove from heat; beat in olive oil. Taste and adjust the seasoning. Let cool to room temperature.
- Cut radicchio through the core into quarters; remove core. Next, cut radicchio crosswise into thin ribbons, and place in a large bowl.
- Remove thick stems from watercress; mix watercress with radicchio.
- Cut apple in half lengthwise; remove core. Next, cut apple crosswise into paper-thin slices. (A vegetable slicer is handy for this.)
- Add apple to radicchio and watercress. Toss with enough dressing to moisten salad.
Recipe courtesy of Chef Michael Chiarello and Blackstone Winery
Read More:Radicchio Salad
October 23rd, 2009 - Barbara Feiner
Organic cabbage is available year-round, and organic apples are at their best this season.
Our weekend recipe combines the two ingredients to make a healthful, tasty and kid-pleasing slaw. One serving contains only 60 calories, while meeting 80% of your daily vitamin C requirement.
Prep time is 15 minutes, and all of the ingredients should be available at your local natural and organic food store.
Confetti Apple Slaw
Makes 8 servings
2 tablespoons orange juice concentrate, defrosted
1 red apple, unpeeled, cored and diced
4 cups shredded cabbage
2 small red onions, finely shredded
1 red or green bell pepper, thinly sliced
3 tablespoons raisins
1 tablespoon reduced-calorie mayonnaise
1/2 cup plain low-fat yogurt
1/2 teaspoon dry mustard
1/8 teaspoon paprika
1/8 teaspoon freshly ground black pepper
- In a large bowl, stir together juice concentrate and diced apple.
- Add cabbage, onion, bell pepper and raisins.
- In a small bowl, stir together mayonnaise, yogurt, mustard, paprika and ground pepper. Add to vegetable mixture.
- Cover tightly, and refrigerate until ready to serve.
Recipe courtesy of the CDC
Read More:Confetti Apple Slaw
September 3rd, 2009 - Barbara Feiner
You’ll make the most nutritious—and delicious—produce choices when you buy locally grown organic fruits and vegetables that are in season. It’s also the most economical way to shop the produce aisle.
So, what’s in season this month?
Apples and sweet potatoes join the peak-season list, while cucumbers, tomatoes and summer squash move off.
Choose firm apples with no soft spots. Sweet potatoes should be firm, dark and smooth.
Here are the Centers for Disease Control and Prevention’s top choices:
- Bell peppers
- Sweet potatoes
Click here to find a farmer’s market near you.
Recipes to Inspire You
- Grilled Sweet Potato Steaks with Maple Pecan Butter
- Sweet Potato Pie Smoothies
- Curried Sweet Potato
- Granny Smith Guacamole
- California Waldorf Salad
- Warm Griddle Salad with Chicken and Apples
- Apple-Celery Stuffing
Photo courtesy of the Louisiana Sweet Potato Commission
Read More:Organic Produce: September Report
May 7th, 2009 - Gerald "Gerry" Pugliese
New findings in the Journal of Agricultural and Food Chemistry claim organically grown apples, in this case Golden Delicious, are more nutritious than conventional produce.
During the study, organic apples were found to have greater antioxidant capacity:
Bernhard Watzl from the Federal Research Institute of Nutrition and Food in Karlsruhe and his co-workers compared the polyphenol content and antioxidant capacity of Golden Delicious apples grown under organic and conventional conditions over a three year period (2004-2006).
According to their findings, in 2005 and 2006 the antioxidant capacity was 15 per cent higher in the organic fruit than the conventionally produced fruits. Organic apples grown in 2005 also had a higher polyphenol concentration, said the researchers.
And at the end of the 3-year study, scientists say organically grown apples had a 10% higher concentration of phytochemicals then conventional apples.
Via Food Navigator.
Read More:Organic Apples Have More Antioxidants!
January 12th, 2006 - Barbara Feiner
Photo: North Carolina Sweetpotato Commission, Inc.
“Of all of the spices, I find cardamom one of the most intriguing and impressive, with its distinctive floral aroma and unique clean flavor,” says Al Goetze, chief spice buyer for McCormick & Company, Inc. “Cardamom has a rich history, which originated in the tropical rainforests of Southern India. References to cardamom are found in Hindu scriptures dating back thousands of years. New plantings spread the cultivation to Sri Lanka and Guatemala; however, India remains a major producer—and the largest consumer—of cardamom.”
Each 6′ to 9′ plant has multiple stems, Goetze notes, that “yield the ribbed pods containing the cardamom seeds. Each pod has four to six tiny dark seeds, which are the source of cardamom’s wonderful perfume-like aroma and taste. To ensure minimal loss of color and splitting, immature parrot-green pods are picked just prior to them turning yellow and opening. The pods are then carefully dried in hot air chambers for 16 hours. The cuisines of India and the Middle East favor the whole, immature green pods, which represent about half the crop. Fully ripened yellow pods contain the mature seeds, which have the highest volatile oil content and flavor. They are highly prized for use here in the States.”
Goetze and his family enjoy the following recipe this time of year.
Mashed Sweet Potatoes and Apples with Pecan Streusel Topping
Makes 8 servings
2 pounds sweet potatoes, peeled and cut into 1″ chunks
2 large Granny Smith apples, peeled and cut into 1″ cubes
2 tablespoons butter, softened
2 teaspoons pure vanilla extract
2 teaspoons ground cardamom, divided
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup (1/2 stick) butter
1/2 cup chopped pecans
- Preheat oven to 350°F.
- Place sweet potatoes and apples in large saucepan. Add cold water to cover 1″ over sweet potatoes. Bring to boil on high heat.
- Reduce heat to medium-low. Cover and cook 15 to 20 minutes or until tender.
- Drain well and return to saucepan. Add 2 tablespoons softened butter, vanilla, 1 teaspoon of the cardamom and salt. Mash until well blended and smooth.
- Spoon into lightly greased 1½-quart casserole dish.
- Mix brown sugar, 1/4 cup butter and remaining 1 teaspoon cardamom in small bowl until coarse crumbs form. Stir in pecans. Sprinkle over sweet potato mixture.
- Bake 30 minutes or until lightly browned and heated through.
Read More About Cardamom
A Passage to India
White Hot Chocolate
Read More:Mashed Sweet Potatoes and Apples with Pecan Streusel Topping