Wednesday, July 23, 2008

Recipe: Easy Mango Salsa

Mango Salsa

-1 mango, not too ripe
-2 green onions - green & white parts thinly sliced
-2 small, fresh shallets, chopped
-spoonful, local raw honey
-some salsa (from a jar is OK)
-red wine vinegar
-juice of 1/2 to 1 lime
-salt, pepper
-dried red chili pepper flakes

-Peel mango, and cut flesh into chunks. Place in bowl. Add the rest of the ingredients (to taste) and mix together.

Delicious on a quesedilla, or over brown rice & black beans or even scrambled eggs! Add a dollop of sour cream, if desired.

Recipe: Sweet Beet Salad

Beet Salad

-bunch small beets, roasted and peeled
-non-fat plain Greek yogurt
-raw local honey
-soft goat's cheese
-raw walnuts

-Cut off greens from beets (save to cook as a side dish). Wrap tightly in tin-foil, and roast in hot (400 degree) oven for about 1 hr, until soft. Let cool a bit, then rub off skins. Refrigerate.

-Mix spoonful of honey in with yogurt.

-Slice beets, and arrange on plate(s). Drizzle with yogurt sauce. Crumble goat cheese on top. Finish with walnuts.

You will love this!!

Tip: Saute greens in olive oil, sprinkle with salt and red wine vinegar, and serve on side with meal.

Tuesday, July 22, 2008

Weekend Drinks - Afternoon (Chelsea Galleries)

Trestle on Tenth

So you had a fabulous brunch in the Meatpacking, and now your mimosas have worn off after long hours of dutifully walking all the galleries in Chelsea, taking in ALL the new art! Relax, take a seat along the red cushioned bench by the bar and order a delicious, refreshing cocktail to calm down and get your energy back! Hey you never know who you will run into either! (Last time - Francisco Costa!)

Trestle on Tenth
242 10th Ave
New York, NY 10001
(212) 645-5659

Recipe: Fabulous Summer Ginger Iced Tea!!

Ginger Tea

Delightful Summer Elixor!

-small piece of ginger, peeled and sliced
-fresh lime juice (or lemon)
-sliced fresh mint leaves

Place in a large mug or a tea pot. Pour boiling water over, and let sit 10 minutes.

Drink hot or over ice. If over ice, top of with seltzer water.

Very refreshing!

Recipe: Zucchini Flower Omelet

Zucchini Flower Omelet

-3 eggs from the Farmer's Market, slightly beaten
-10 zucchini flowers, stamen removed, rinsed
-3 small white onions, thinly sliced
-vegetable oil / olive oil
-salt / pepper
-sliced tomato from the Farmer's Market, sprinkle with salt / pepper
-sliced baguette or toast
-soy or regular mayonnaise
-sprinkle of fresh lemon juice

Saute onions for several minutes in vegetable oil in a pan until translucent. Add flowers for several seconds until soft.

Add salt and pepper to beaten eggs. Add onions / flowers. Heat olive oil in small pan with sloped sides.

Cook, lifting sides for uncooked egg to slip through. Place plate on top of pan and flip. Place back in pan and cook other side.

Place half of omelet on plate. Garnish with toast with thin spread of soy mayonnaise, slices of fresh tomatos, and wild arugula.