I semi-regularly work with the Meyer corporation, makers of cookware including Analon, Circulon, and Farberware, developing recipes and doing food photography. Here’s a set of recipes and photos I developed for Winter 2015-16. (For more photography samples, see my Food Photography page.)
New Year Cleansing Juice
This refreshing juice is easy to make at home in a blender. It’s earthy with beets, sweet with fruit, and deliciously bright with fresh ginger.
2 red apples, cored and coarsely chopped
2 carrots, coarsely chopped
1 beet (8 ounces), scrubbed and coarsely chopped
1 orange, peeled and coarsely chopped
1 cup water
1 2-inch piece fresh ginger, peeled and sliced
Yield: 2 servings (1 cup each)
In a blender, combine the apples, carrots, beet, orange, water, and ginger; blend until smooth. Strain and, if necessary, thin with water to desired consistency.
Serve immediately or refrigerate for up to 2 days.
Healthier Macaroni and Cheese
The secret weapon here is pureed winter squash—it substitutes for some of the cheese. We’ve also walnuts to the topping, for heart-healthy omega 3s. And yet the whole dish cooks up as rich, creamy, and satisfying as ever.
1 pound elbow macaroni, regular or whole wheat
2 (10- to 12-ounce) packages frozen pureed winter squash
2 cups low-fat milk
6 ounces shredded cheddar and Jack cheese blend
4 ounces (about 1/2 cup) reduced calorie cream cheese (neufchâtel cheese)
1 teaspoon salt, plus more to taste
1 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper
6 tablespoons panko, regular or whole wheat
3 tablespoons grated Parmesan cheese
3 tablespoons finely chopped walnuts
3 tablespoons olive oil, plus more for the casserole dish
Yield: 8 servings (about 1 1/2 cups each)
Preheat an oven to 375°F. Oil a 2 1/2- to 3-quart casserole dish; set aside.
In a large saucepan or small stockpot, cook the pasta according to package directions.
Meanwhile, in a medium saucepan over medium heat, combine the squash and milk, stirring and breaking up the squash. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Remove from the heat and add the cheddar, cream cheese, salt, mustard, and cayenne, stirring until smooth.
When the macaroni is done, drain it, then return it to the pot. Stir in the cheese sauce and additional salt to taste. Transfer the entire mixture to the prepared casserole dish.
In a medium bowl, combine the bread crumbs, Parmesan, walnuts, and olive oil. Sprinkle the bread crumb mixture over the macaroni and cheese. Place the casserole dish on a baking sheet and bake for 20 minutes, or until the top is nicely browned.
Chicken Soup with Freekah, Carrot, and Parsnip
Freekah, sometimes called green wheat freekah, is similar to bulgur and adds an earthy wholesomeness to this simple, satisfying soup. It’s available either cracked or whole—if you can’t find cracked freekah, use whole, but simmer it in the broth, covered, for about 20 minutes, before adding them both in step two.
1 tablespoon olive oil
1/2 large onion, cut into 1/4-inch dice
1 cup 1/4-inch diced carrot
1 cup 1/4-inch diced parsnip
1/2 teaspoon curry powder
8 cups chicken broth
2/3 cup cracked freekah
1 1/2 cups cooked shredded chicken
Salt and ground black pepper to taste
1 tablespoon chopped fresh dill
Yield: 4 to 6 servings
|In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the onion, carrot, parsnip, and curry powder and cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes.
Increase the heat to high, add the broth and freekah, and bring to a boil. Reduce to a simmer, cover, and cook until the freekah is tender, 15 to 20 minutes.
Stir in the chicken to heat it through. Add salt and pepper to taste; serve garnished with the dill.