stuffed zucchini blossoms

March 20th, 2014

chef morgan zucchini blossoms

spring has sprung

“GREEN IS THE NEW BLACK”

zucchini blossom farce with veal, spring greens and herbs

I knew the question was coming. Then it came.

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cheers to the slippery slope of age and making our calories count

August 27th, 2012

 

 seafood “zucc-ghetti“  ( zucchini spaghetti ) with fresh herb and walnut pesto

cheers to the slippery slope of age and making our calories count:
seafood “zucc-ghetti“with fresh herb and walnut pesto.

It the honesty of my youngest daughter — one of those parent-child moments — that was the inspiration for this week’s simple pleasure: seafood “zucc-ghetti“with fresh herb and walnut pesto.

 

girl eating seafood “zucc-ghetti“  ( zucchini spaghetti ) with fresh herb and walnut pesto

 

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seafood “zucc-ghetti” with fresh herb and walnut pesto

August 27th, 2012

 

seafood “zucc-ghetti“with fresh herb and walnut pesto

 stats:

serves 4-6 
30-35 minutes active time
if serving 4, one serving equals 365 calories (322 calories
 of which from the olive oil & walnuts)

 

seafood “zucc-ghetti“with fresh herb and walnut pesto zucchini pasta

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it’s hot; it’s cold; it’s both: zucchini and sorrel velouté

April 29th, 2012

 

Healthy Soup warm or cold

it’s hot; it’s cold; it’s both:
zucchini and sorrel velouté

Raining one day; hot and sunny the next. While the calendar says spring, the weather weaves in and out of winter (and apparently this will continue). Unpredictable weather can be problematic when menu planning (and ordering) because the temperature necessarily affects how and what we eat. You would not want to eat cassoulet in July any more than you would crave a tomato-based gazpacho on a cold December day. Generally speaking, the beauty of nature is that if we eat seasonally, the food “in season” mirrors what our bodies need and crave: heavier, more filling foods in the winter to keep us warm (i.e., winter squashes and cauliflower) and lighter, hydrating foods in the summer (i.e., watermelon and tomatoes). But the climate change is throwing off our “food-dar.” It was the need to create meals that combine chilly-weather comfort with the lightness of spring (and that can be enjoyed whatever the temperature) which inspired this week’s simple pleasure: zucchini and sorrel velouté (served hot or chilled). Read the rest of this entry »

zucchini and sorrel velouté

April 29th, 2012

zucchini and sorrel velouté, simple soup by chef morgan

zucchini and sorrel velouté

yields 16 ounces (4 cup servings)

what you need:

1 tablespoon unsalted butter
1 pound chopped zucchini, trimmed
2 cups water
2 handfuls sorrel, stems removed
1-2 tablespoons nonfat Greek yogurt
1-2 tablespoons olive oil
1 bouquet garni (fresh Italian parsley, thyme, 1 bay leaf) 
½ teaspoon kosher salt (and to taste)
4 turns on a pepper mill (and to taste) Read the rest of this entry »

summer provençal tian: more than a dish

August 3rd, 2011

Eggplant, zucchini and squash

summer provençal tian: more than a dish

In Provence there is a regional speciality simply known as “tian.” The name actually refers to the dish the food is cooked in rather than the food itself  (a “tian” is a shallow baking dish). This week we are modifying the classic tian but staying true to the flavors of provence and a provençal tian is this week’s simple pleasureRead the rest of this entry »

green vegetable vichyssoise

July 7th, 2011

bathing suit ready: a vichyssoise to dive into

“Soup is good food.” Hot soup warms you in the winter and chilled soup refreshes you in the summer. I often devote entire classes to soup-making and the classes are always full. Vichyssoise is cold potato and leek soup thickened with heavy whipping cream and garnished with fresh chives. It is a classic. However, when the temperature is in the 90’s (Fahrenheit), starchy potatoes ladened with cream sounds neither light nor refreshing. So I updated this classic: I kept it cold but made it vegetarian and turned it green and this green vegetable vichyssoise, light in texture and calories, is this week’s simple pleasure.

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Spring vegetable pancakes

March 3rd, 2011

Spring vegetable pancakes

stats:

makes 8-10 pancakes

what you need:

1 tablespoon olive oil
1/4 cup finely minced fennel bulb
1/4 cup soybeans (fresh or frozen), shelled
1/4 cup spiral cut carrots (or grated)
1 cup grated potatoes, large grate with skins Read the rest of this entry »

asparagus salad (video)

October 22nd, 2010