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Posts from the ‘In Season’ Category

Recipe of the Week: Summer Bruschetta

summer bruschettaWhether you’re going out or staying in this Labor Day, these summer bruschetta will help make the vibrant tastes of summer last a little bit longer.

Corn and Peach Bruschetta

Corn (2 ears cooked)

White Peaches (1-2 chopped)

Cilantro (1 Tbs chopped)

Salt, Pepper and Cayenne Pepper

Lemon Juice

Olive Oil

Ricotta Cheese

Toasted baguette or your favorite bread

Mix corn, peaches and cilantro and season to taste with the salt, pepper, cayenne pepper and lemon juice. Use a small amount of olive oil to help hold everything together, place a generous amount on top of toasted baguette and top with ricotta cheese.


Traditional Tomato Bruschetta

Plum, cherry or heirloom tomatoes (or all 3!)


Minced Garlic (1 tsp)

Olive Oil

Salt and Pepper

Toasted baguette or your favorite bread

Mix the tomatoes with your preferred amount of basil, the garlic and a touch of olive oil. Season to taste, spoon on top of toasted baguette and let the rich tomato and basil flavors shine through in the simplicity of the mix.

Recipe of the Week: Roasted Delicata Squash

delicata squash2For a simple dish that encompasses fall in every bite, look no further than delicata squash. This creamy, buttery squash is easy to pull together and will impress everyone at your table (even if it’s just you). What sets this winter squash apart is its thin, edible skin, making it even easier to prep and eat.



Roasted Delicata Squash
serves 2

1 Delicata squash
olive oil
salt and pepper

1. Pre-heat oven to 350 degrees
2. Cut squash in half lengthwise and scoop out the seeds
3. Cut squash into 1/2″ thick half moon shapes
4. Toss with olive oil, salt, pepper
5. Spread pieces in a single layer on a baking sheet
6. Bake for 30-35 minutes, turning once until pieces are a rich golden brown

The darker pieces are excellent! Note that many recipes call for a 400 degree oven and reduced cooking time of 20-25 minutes. I made this with baked salmon which is why I used a lower temperature.

I think this squash would work well with toasted hazelnuts and fresh thyme or with wild rice, cranberries and Brussels sprouts. What are some of your favorite recipes?

In Season: Apples











It’s time to enjoy the crisp fall air and get apple picking before it’s too late! We love picking apples at DuBois Farms north of New Paltz, NY, but there are many other farms in the tri-state area to choose from.

Does an apple a day really keep the doctor away? It can certainly help! Apples contain phytonutrients that help control blood sugar and are a good source of fiber. The fiber plus the phytonutrients also help lower your LDL or “bad” cholesterol. Plus, with the countless ways to eat apples, they will help increase your daily fruit intake in the sweetest way possible.

picking applesIf kids are involved with picking or cooking foods they are more likely to eat them, which is good news when it comes to apples.

  • Kids of all ages will love picking apples, and the smallest kids are the best for getting the ones at the top
  • Have young children help place apples in a baking pan, sprinkle cinnamon or spices on top before baking, or help mash apples for sauce
  • Older children can help chop apples for a compote or cake
  • Have an “apple taste test” to determine which apples your child or kids like best (bonus- they will definitely meet their daily fruit requirement with this game!)


With over 7,000 varieties (!) of apples to choose from it may be hard to pick a favorite. Red delicious is still the most widely produced, but it’s also the most widely exported as newer varieties such as Honeycrisp gain popularity. Try to choose your apples based on eating vs cooking. The more tart varieties such as Granny Smith and Pippin are typically used for baking because they hold their shape, while Honeycrisp, Braeburn (my favorite), Fuji and Gala are popular for snacks. Store your apples in the crisper drawer of your refrigerator to keep them for a few weeks.

What’s your favorite apple or apple recipe?


Herbs and Spices: End of Summer

Hold on to the fading flavors of summer with these easy recipes:

Heirloom Tomato Salad: Toss together a variety of chopped heirloom tomatoes, roughly torn basil, mozzarella cheese, olive oil, kosher salt and pepper.

Summer Succotash: Combine 1 cup of fresh corn kernels, 1/2 cup chopped tomatoes, 1/2 cup fava beans, 1 Tbs chives, 1 clove garlic (minced), 1/2 small onion (minced), kosher salt and pepper.

Chimichurri: Finely chop or puree the following in a food processor: 1 cup fresh parsley, 1 Tbs fresh oregano, 1 clove garlic, kosher salt and 1 tsp red wine vinegar. Mix or drizzle in olive oil until smooth.

Roasted Carrots with Dill: Peel and slice carrots on the bias to 3/4″ thickness. Drizzle with olive oil and toss to coat with Kosher salt and pepper. Roast at 375 degrees for ~25 minutes or until carrots are browned. Remove from oven and top with chopped dill and a drizzle of olive oil if needed.

In Season: Grapefruit

It’s citrus season, and this year I am all about grapefruit. And clementines. But that’s for another post. I always find citrus to be a refreshing counterbalance to heavy winter comfort foods.

Grapefruits come in many varieties, with the most popular (in my opinion) being the pink and ruby red. I had white grapefruits when I was younger, but I haven’t seen them in stores recently. I’m sure some people like grapefruit straight-up, but I’ve always put a sprinkle of sugar on top to take away some of the tartness and create the perfect balance. And, what is my favorite single-function kitchen tool? The grapefruit knife.

Grapefruits come in different sizes, but one half of a pink grapefruit provides ~50 calories, 2g of fiber, over 20% of the recommended daily value for vitamin A, and over 70% of the daily value for vitamin C. Adding to the health benefits, pink and red grapefruits obtain their color from lycopene, a phytonutrient that may have anti-tumor properties. When shopping, look for grapefruits that have smooth skin and seem heavy. As with most fruit, heavier = juicier (and more delicious).

While grapefruit can be a healthy part of your diet, if you take certain prescription drugs it can also be a serious threat to your health. Grapefruit can interact with over 85 medications and while not all have the potential for life threatening consequences, some do. A few of the more popular drugs it interacts with are Lipitor, Allegra and Zoloft.  One of the chemical compounds in grapefruit interferes with an enzyme that helps metabolize the drug, which then leads to an increased concentration of the drug in your bloodstream and potential adverse affects. Consult with your doctor or pharmacist to see if grapefruit will interfere with any of the drugs you’re taking.

Ready to add grapefruit to your diet?  Check out these recipes:

Roasted Salmon with Shallot Grapefruit Sauce

Avocado and Grapefruit Salad

Ruby-Red Grapefruit Cocktail