My Winter Salads Featured in The Costco Connection Magazine

I have to admit, I spent quite a bit of time complaining about the wild, warm weather this winter and the people who were declaring their love for it without considering the real impact of global warming. Now that it is officially f-f-f-freezing, I'm singing a bit of a different tune. Brr!

Even though the temps have plummeted, you can still continue to enjoy eating seasonally.  The current issue of The Costco Connection magazine includes two of my recipes and photographs with an article about my ideas for winter salads.

A reader in California made one of them and posted a gorgeous photo on Instagram.

My friends around the state are reporting the Costco in Hazlet and Edison are stocking my book, New Jersey Fresh: Four Seasons from Farm to Table. If you see it elsewhere, let me know.

Please enjoy the recipes. I'd love to see or hear about your results.

Moroccan Carrot Salad
Quinoa, Kale, Butternut Salad

10 New Jersey Winter Farmers Markets You Don't Want to Miss

Rutgers Gardens Winter Farmers Market,  Third Friday of the month, Jan 15, Feb 19, Mar. 18, Apr. 15. 11 a.m. - 3 p.m. Rutgers Gardens, 112 Ryders Lane, New Brunswick. (outdoors) Stop by and congratulate farmer Jess Niederer of Chickadee Creek Farm for being named NJ’s Outstanding Young Farmer of the Year. She's off next month to compete in the national round. Whoohoo! I already knew she was great when I profiled her in my book but I am so thrilled to see her being recognized in this big, big way.

Cranford Indoor Winter Market, Saturdays Jan. 16 - Mar. 19. 10 a.m. - 2 p.m. Cranford Community Center, 220 Walnut Ave., Cranford. The only winter market in Union County. Score some jam-tastic joy from Jams by Kim, scoop up pickles, pierogies, honey and more delights from Judith's Dessert Boutique, Norz Hill Farms, Hoboken Farms and Paolo's Kitchen.

Hunterdon Land Trust Farmers Market - Third Sunday of the month,  Jan. 17, Feb. 21, Mar. 20, Apr. 17. 11 a.m. - 1 p.m. Dvoor Farm, 11 Mine St., Raritan Twp. Now inside their snazzy new classroom.

Princeton Farmers Market, Jan. 21, Feb. 18, 11 a.m. - 4 p.m. Princeton Public Library community room, 65 Witherspoon St. Princeton (indoors)

Denville Farmers Market- Jan. 24, Feb. 7& 21, Mar. 6&20, Apr. 3 & 17, 10 a.m. - 1 p.m. Bloomfield Ave lot, Denville (outdoors)

Slow Food Northern NJ Indoor Winter Market- Feb. 7. 12-4 p.m. The Woodland, 60 Woodland Road, Maplewood (indoors)

West Windsor Community Farmers Market- Second Saturday of the month-  2/13, 3/12, 4/9. 10 a.m. - 1 p.m.Windsor Athletic Club, 99 Clarksville Road, West Windsor (indoors). Be on the lookout for ghee from Pure Indian Foods.

Montclair Farmers' Market-  Every Saturday. 9 a.m. to 2 p.m.Walnut Street Train Station, Montclair (outdoors)

Morris County Winter Farmers' Market- Every Sunday. Over 25 local food vendors, 10 a.m.-2 p.m. Alexander Hamilton School, 24 Mills St., Morristown (indoors)

Ramsey Farmers Market- Every Sunday through March. 10 a.m. - 2 p.m. Eric Smith School, Monroe St., Ramsey (indoors)

It is Time to Plan your Edible Garden

Join me for two talks this month about unusual edibles being grown by farmers locally and learn how to get started on growing them in your garden at home. Growing edibles in New Jersey has never been more exciting. Grains, heirloom fruits, ingredients for numerous ethnic cuisines are all possible. Get some inspiration and some new resources for growing interesting edibles for the 2016 season.

I'll be sharing some of my favorite seeds and signing books at both events.

 Jan. 14- Allentown Garden Club

 Jan. 19 - Shrewsbury Garden Club

I am available for speaking engagements, cooking classes, demonstrations and private events. Email me to schedule an event for 2016.

My Holiday Gift to You

I love holiday gift guides. I've had fun writing them in the past. This season, I am so honored to find my own book on a few lists out there. My blushing face may be as red as Santa's pants! Please take a look at a great list of farm and local gift ideas from Robson's Farm and a holiday cookbook gift list from the Princeton Packet's Faith Bahadurian.

To celebrate all this holiday cheer, I'm offering the gift of free shipping on signed copies of my book New Jersey Fresh: Four Seasons from Farm to Table.  As Faith points out, my book is not so much a cookbook as it is a resource-packed guide to cooking over fifty kinds of fruits, herbs and vegetables grown in the Garden State. Your friends and family will quickly learn how easy it its to enjoy meals year round made with their favorite produce and where to shop directly from farmers such as Rose Robson at farmers markets all over the state.

Cooking shouldn't be stressful and neither should holiday shopping. With a few easy clicks, cross off anyone on your list that loves to cook, is a member of a CSA (Community Supported Agriculture) program, a farmers market fan, or someone who wants to help support local food businesses. My pen is poised to personalize your gifts. Just leave a note in the comment section on what you'd like to say.

Order now. Free shipping on signed copies of my book is only available between 12/08/15 and Friday 12/11/15 to ensure copies arrive in time for Chanukah or slipping under the tree. During checkout, use the promo code HOLIDAY2015.

If you are also in the market for some cookbook gifts, take a gander at my own list of holiday cookbook picks.

Happy Holidays!

Quinoa, Kale, Cranberry, Walnut and Butternut Squash Salad

Quinoa, Kale, Cranberry, Walnut and Butternut Squash Salad

1 1/2 cups quinoa
3 cups water
2 Tbsp. olive oil
1 red onion, diced
2 garlic cloves, minced
1 1/2 cups butternut squash, peeled, ½ inch dice
1 1/2 cups kale, ribs removed, ½ inch ribbons
½ cup dried cranberries
½ cup chopped walnuts
kosher salt and freshly ground pepper

Dijon vinaigrette
1 Tbsp balsamic vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon raspberry jam
¼ cup olive oil

Directions:
In a large saucepan, bring the quinoa, ½ teaspoon salt and the water to a boil. Reduce the heat to low, cover and simmer for approximately twenty minutes until the tail of the quinoa unfurls. Remove from the heat, fluff with a fork and place in a large bowl to cool for 20 minutes.

While the quinoa is cooking, heat the olive oil in a large skillet, add the onion and cook until it turns translucent. Add the garlic and butternut squash. Cover with a lid and cook for about 10 minutes on medium-low heat until the squash is tender when tested with the tip of a knife. Season with salt and pepper to taste. Let cool to room temperature.

In a small bowl, whisk together the garlic, vinegar, Dijon mustard and jam. In a steady, slow stream add the olive oil while whisking continuously. Season with salt and pepper to taste.

Gently fold the cooked vegetables, quinoa, kale together with the vinaigrette, dried cranberries and walnuts. Serve room temperature or cold.

Moroccan Carrot Salad

In late September, I hosted a Moroccan dinner party for over thirty guests at Cherry Grove Farm in Lawrenceville, NJ. With a three course menu that included chicken and beef from the farm, couscous tossed with dried fruits, nut and orange blossom water and a rice pudding, the recipe I've been asked about most is the carrot salad. For that event, I made preserved lemons to use in the dressing. Those take several days or ideally weeks before they are ready to use. I've modified the recipe, so this dish can be enjoyed anytime the mood strikes you. Which in my case, is pretty often.

This salad is one of my favorites in the cooler months. Incredibly easy to make, yet redolent of spices and citrus, it wakes up the senses on a cool day. I am partial to using the wonderfully sweet, organic carrots grown by Chickadee Creek Farm. I'm always happy to find them at the farmers market. Now as the market season is winding down to the few last weekly markets and a smattering of monthly winter markets, stock up on local carrots. They store very well in the crisper drawer of the fridge. Carrots from the supermarket will yield delicious results, too.

ROASTED CARROT SALAD WITH CINNAMON AND CUMIN
Makes 4 servings

Ingredients for the salad:
1 pound carrots, peeled, cut into sticks
2 tablespoons olive oil
1 teaspooncinnamon
1 teaspoon cumin
Salt and pepper to taste
4 cups mixed salad greens

Ingredients for the dressing:
1 teaspoon honey
1 tablespoon lemon juice
¼ cup olive oil
Salt and pepper to taste

DIRECTIONS:
 Preheat oven to 375 degrees. Spread cut carrots in single layer on a sheet pan. Drizzle with olive oil. Sprinkle with spices, salt and pepper. Toss to coat. Roast until tender, about twenty minutes.
Combine honey and lemon juice in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste.  Gently dress the greens with the dressing. Top with the spiced carrots.

SCRAPTACULAR TIP: If you peel the carrots, store the trimmed stem ends and peels in a freezer bag. When I have accumulated two or three gallon sized bags ofvegetable scraps and bones, I make a big batch of stock.

Free shipping special for season's change

To celebrate the changing of seasons, I'm offering free shipping on signed copies of my book New Jersey Fresh: Four Seasons from Farm to Table. Today is the last official day of summer. Don't be sad! Fall begins tomorrow. Are you excited? I am! We can start cooking with apples, pumpkins, vibrant greens and all the other fall fruits and vegetables coming to the farmers markets now. My book  is loaded with recipe ideas for fall favorites including butternut squash, kale, apples, cranberries, string beans, sweet potatoes, broccoli, celery, cauliflower and many more farmers market finds. Let me be your guide on how you to make every meal interesting and fresh this fall. Plus where to shop all over the state.

Order now. Free shipping on signed copies of my book is only available today, 9/22/15 and tomorrow 9/23/15. 

Treat yourself or get your holiday shopping started early. Happy Cooking!

Coconut Curry Peach Salad with Papadum Crisps

6 firm peaches
1/2 cup red onion, diced small
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
2 cups fresh spinach or Swiss chard

1 can coconut milk
1 Tbsp. Madras curry powder
2 Tbsp rice wine vinegar
1/4 cup unsweetened shredded coconut
dash of Magma Powder or cayenne
kosher salt, to taste

1 package papadum lentil cracker

Prepare the dressing by combining curry powder, coconut and Magma Powder in a bowl. Gradually whisk in the coconut milk and vinegar. Taste and season with salt. Set aside to let the flavors develop.

Crisp up some store-bought papadums in a skillet. I like to use my trusty cast iron pan. Get it hot and place the brittle dough into the pan. Rub it lightly with a flexible spatula to get good contact with the pan. When small bubbles appear, flip to the other side. Transfer to paper towel lined platter to cool.

Using a mandoline, thinly slice the peaches into rounds. Gather them together on a cutting board and then cut them into 1/4 inch sticks with a knife. Put them in a large bowl with the chopped herbs, red onion and greens that are cut into thin ribbons.

Spoon dressing over the fruit and toss until well coated. Serve with a papadum. There will be additional dressing for another batch or use.

Papadums can be found in Indian grocers and some supermarkets. I find them at Wegmans regularly.