Archive for the ‘at market’ Category

Fennel Slaw {#PicnicGame}

Wednesday, June 18th, 2014

With an unusual stretch of pleasant weekends here in DC, we’ve been getting really good use out of our picnic blanket. (Even laying it out to watch the USA match on the big screen at Mosaic District Monday night — so fun!)

Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.

I’m going on a picnic and I’m bringing…
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking

and

Fennel Slaw!

fennel and grape slaw | foodietots.com

This tangy, cool salad is a perfect complement to grilled fish or chicken. The foodie tot joined me in the kitchen to whisk together the yogurt dressing and assemble the salad. While she’s no fan of yogurt on its own, she agreed that the finished dressing was tasty and even took a few bites of the salad at dinner. More proof that kids who cook are more likely to try something new. And serving up new foods in a fun and laid back setting, like a picnic, is even better!

foodie tot makes fennel slaw

Recipe: Fennel Slaw

Makes 4-6 servings

Ingredients:

  • 2 bulbs fennel, core removed and thinly sliced
  • 1 small white onion, thinly sliced
  • 1 cup red grapes, halved
  • 1/2 cup Greek-style yogurt
  • 2 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon sea salt

Instructions:

1. Place sliced onion in a bowl of water and let soak for 10 minutes, while preparing salad. (This helps take the bite off.)
2. In a small bowl, whisk together yogurt, vinegar, honey and salt. Set aside.
3. Drain onions and pat dry. Gently toss fennel, onion and dressing in a separate bowl. Fold in cut grapes. Chill until ready to serve.

What’s your favorite salad for a picnic?

Red, White & Blueberry Pizzas {#FoodieTotsWorldCup}

Monday, June 16th, 2014

While strawberry season is sadly winding down, there were plenty of new berries at the farmers market this weekend — namely blueberries, raspberries and both sour and sweet cherries. As we get ready to cheer on the US in the World Cup, these red, white and blueberry sweet pizzas are a perfect project for the kids in the kitchen.

red white and blueberry pizzas | foodietots.com
Recipe: Red, White & Blueberry Pizzas
Makes 4

Ingredients:
4 whole wheat tortillas
1/2 cup whole milk ricotta
1/2 cup blueberries
1/2 cup raspberries
2 tablespoons olive oil
cinnamon-sugar

Instructions:
1. Preheat oven to 425. Place 2 tortillas on each of 2 baking sheets. Brush to coat with olive oil.
2. Spread ricotta over each tortilla and arrange berries on top. Sprinkle generously with cinnamon-sugar.
3. Bake about 10 minutes, until berries begin to burst and ooze juices. Let cool and slice into wedges with a sharp knife or pizza cutter.

Stay tuned — our goal is to cook one dish from each country Team USA plays. And of course the host country, Brazil! Care to join us? Post a picture of your global dish on Instagram, Twitter or Facebook with the hashtag #FoodieTotsWorldCup.

Scenes from Mosaic Central Farm Market

Friday, May 16th, 2014

May, as you locals know, brings opening day to the rest of the DC region’s seasonal farmers markets. Brand new this year is the Mosaic Central Farm Market in Merrifield’s Mosaic District. If you follow us on Instagram (@foodietots), you know the Mosaic District is one of our family’s new favorite hang-outs. From fast, healthy lunch options at Cava Grill, Sweetgreen and Chipotle to Friday night outdoor movies on the big screen — last weekend I enjoyed a date night with the foodie boy to watch E.T. — it’s not hard for us to find an excuse to stop by. You’ll likely catch us there on sunny weekends, in particular, when the kids can be found splashing in the water fountains while mom and dad enjoy iced coffee from Dolcezza. (And yes, there’s also a big Target there for those less glamorous essentials and MOM’s Organic Market for our organic pantry staples. And an Angelika Theatre, where we escape for date nights without the kids.)

Mosaic Central Farm Market from Colleen | GlassBottle on Vimeo.

Central Farm Markets, which currently operate locations in Bethesda and Rockville, is now operating a Sunday market along District Avenue each week from 9am to 2pm. The first week was bustling, and I was pleased to recognize a few favorites from other markets, like Toigo Orchards, Twin Springs Fruit Farm and Westmoreland Berry Farm (they’ve got asparagus & strawberries) and two new-to-me, certified organic farms, Bending Bridge Farm and The Farm at Our House. All-natural meat vendors include Cibola Farms and Springfield Farm. One of our favorite pickle stops, Number 1 Sons, is there too.

Mosaic Central Farm Market -- Opening Day -- FoodieTots

There are prepared foods, too — I brought home asparagus ravioli from Ovvio Osteria — and Nicecream, the made-to-order ice cream sensation that launched last year. Rumor has is it their new shop is now open in Clarendon, too. We enjoyed the strawberry ice cream at market and look forward to sampling many more flavors as the weather heats up.

Nicecream at Mosaic Central Farm Market | FoodieTots.com

Did you hit the market this weekend? We finally scored some strawberries! All our cold and rainy weather has put a damper on strawberry season, but local pick-your-own farms are opening very soon. Asparagus season lasts for a few more weeks, so stock up while you can.

MeatlessMonday: Roasted Cauliflower Tacos with Avocado Crema

Monday, May 5th, 2014

Mix up your Taco Night routine with these smoky, mildly-spicy Roasted Cauliflower Tacos with Avocado Crema….

Roasted Cauliflower Tacos #MeatlessMonday recipe | FoodieTots.com

Years and years ago, almost too many to count ;) , the husband, some friends and I had this great idea to head to the local Irish pub on St. Patrick’s Day. Which fell on a Saturday that year. Upon discovering that the pub had a line down the block, we quickly changed course and enjoyed some festive Mexican food next door. And thus was born our tradition of Mexican food on St. Patrick’s Day and Irish food on Cinco de Mayo — perfect to avoid the crowds on each holiday. Now, with kids in tow, we tend to do our Cinco de Mayo celebrating at home anyway. And since this year, it falls on a Monday, these meatless roasted cauliflower tacos will be perfect. You can even make these again next St. Patrick’s Day and cover your something-green bases with the avocado crema. Which, by the way, is so good you’ll be tempted to eat it by the spoonful. Fortunately this recipe makes more than you’ll need for the tacos, so you can have the crema, say, for breakfast the next day.

And if you’re not in the mood for tacos, this roasted cauliflower is our new favorite side dish –perfect along side chicken or fish. I’ve also mixed it into a quinoa salad for another meatless meal.

Roasted Cumin Cauliflower Recipe | FoodieTots.com

Recipe: Roasted Cauliflower Tacos with Avocado Crema

Makes 8 tacos

Ingredients:

For the crema

  • 1 avocado
  • 1/3 cup organic sour cream
  • sea salt
  • lime juice

For the tacos

  • 8 corn tortillas
  • 1 head cauliflower
  • 1 tablespoon olive oil + additional for tortillas
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • pickled red onions
  • shredded lettuce, optional
  • cilantro, optional

Instructions:

1. Make the crema: Place avocado flesh and sour cream in a small food processor and blend until smooth. Add pinch of sea salt and squeeze of a lime wedge, and pulse a few more times. Place in a serving dish, cover and chill until ready to use.

2. For the cauliflower: Preheat oven to 425 degrees. Cut away leaves and stalk and cut cauliflower florets into large chunks. Place in a large bowl.

3. In a separate small bowl, stir together cumin, chili powder, paprika and salt. Drizzle olive oil over cauliflower, then sprinkle with spice mixture and toss to coat the cauliflower.

4. Pour cauliflower onto a rimmed baking sheet and roast, stirring occasionally, until browned, about 15 to 20 minutes.

5. To assemble tacos: Pour olive oil to coat bottom of a small frying pan and heat over medium. Place tortillas in pan, one a time, and warm them for about a minute on each side. Keep warm on a plate in the oven while frying remaining tortillas. Place avocado crema, pickled onions and a spoonful of cauliflower on each tortilla, folding to form a taco. Garnish with lettuce and/or cilantro if desired.

Happy Cinco de Mayo!  And please share — what’s your favorite vegetarian taco filling?

Squash Farro Salad {#MeatlessMonday}

Monday, November 11th, 2013

Have you been to the farmers market lately? So many colors and varieties of winter squash are on display at ours right now. When I came home with the Kabocha squash I used for tacos a few weeks ago, the boy was disappointed it was not an acorn squash. So we’ve been getting acorn squash once a week, and I decided to use this week’s in a warm grain salad. I discovered quick cooking grains at Trader Joe’s recently and wanted to give the farro a try. I simmered it in water with a pinch of salt and splash of olive oil and it was ready in just 15 minutes — not bad! If you have regular farro, though, be sure to cook according to the package directions.

Squash Farro Salad | FoodieTots.com

Recipe: Squash Farro Salad

This warm grain salad can be made with barley or rice if you prefer. We used acorn squash, which is easier to peel after cooking. If you’d rather use butternut, peel and cube it before roasting. And cranberries add a nice color contrast, but golden raisins are equally tasty in a pinch!

Makes 4 servings

Ingredients:

  • 1 cup uncooked farro
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 1 acorn squash
  • 1/3 cup dried cranberries or raisins
  • 2 tablespoons sunflower seeds

Dressing:

  • 1 tablespoon maple syrup
  • 1 tablespoon champagne or cider vinegar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons olive oil

Instructions:

1. Prepare farro according to package instructions. If using quick-cooking farro, place farro and two cups of water in a medium saucepan. Add 1/4 teaspoon salt and 1 teaspoon olive oil. Bring to a boil over high heat, then reduce to low, cover and simmer for 10 minutes. Turn off heat and let stand for another 5 minutes, then drain any excess water. Keep covered while preparing the remaining ingredients.

2. Preheat oven to 350 degrees. Cut acorn squash in half lengthwise and remove seeds. Place cut side down on a greased or parchment-lined baking sheet. Cook 25 to 30 minutes, until tender when pricked with a fork. Remove and let cool slightly before cutting off peel and cutting into small pieces.

3. In a small bowl, whisk together salt, maple syrup and vinegar. Drizzle olive oil, whisking until smooth. Set aside.

4. Combine farro, squash, cranberries or raisins and dressing in a large bowl, stirring to evenly distribute dressing. Sprinkle with sunflower seeds and serve warm.

squash at Homestead Farm | FoodieTots.com

Looking for more squash inspiration? Savory Simple has a round-up of dozens of food blogger recipes using all types of squash. I can’t wait to try these three, in particular:

cheesy pumpkin quinoa stuffed peppers from What Jew Wanna Eat
Asian peanut spaghetti squash stir-fry
from Snappy Gourmet
winter squash pies
from Adventures in Cooking

This post has also been shared with Meatless Monday blog hops hosted by Recipe Renovator and The Midnight Baker.