What's on my plate?

Every Sunday I collect my fruit and vegetables from my CSA (community supported agriculture). It's the cheapest way to eat healthy in the city. For 5 months for $420 I receive 2-3 bags of local and organic vegetables. While I don't know what's being delivered from week to week as it comes direct from a farm in upstate NY (and there is a tiny 2 hour slot to collect the produce), it's radically changed the way I shop and cook. If you don't have a CSA, get on the program next Spring as they sell out quickly. See www.justfood.org for more information.

Here's what was in my goodie bag this week:

Nectarines; peaches; plums; pole beans; fairy eggplant; heirloom tomatoes; cucumbers, basil and cabbage. All seasonal and all organic, what more could one want? Simple recipes to make ends out of the unsystematic array of fruit and vegetables. I love to cook, so meals come instantly to me, but I'm aware that's not the case with all of you. So here's what I did for Sunday lunch and dinner.

Moroccan eggplant with bison meatballs (lunch) and nectarine and heirloom tomato salad with bison meatballs (dinner). While variety is key, let's be practical here, I live in NYC and I'm utterly time pressed. Cook once, eat twice is my motto!

Moroccan Eggplant and Bison Meatballs
-7oz of grass-fed bison
-pinch of cumin (x 2)
-coconut oil
-2 fairy eggplant, thinly chopped
-water
-pomegranate molasses

Add ground cumin to bison. Roll into tiny meatballs (about the size of a quarter). Heat cast iron pan, add coconut oil, then add meatballs and cook until browned. Rest aside.

Add eggplant to pan (no need to wash it, let the eggplant soak up the juices from the meatballs); add water to stem the eggplant; once the eggplant has started to turn golden add the pomegranate molasses for a hint of sweetness and to caramelize the eggplant. If you don't have pomegranate molasses, balsamic vinegar will do the trick. Cook until a deliciously golden brown. Add cumin for a hint of spice. Simply serve with 1/2 bison meatballs layered on top. Save remaining meatballs for dinner.

Nectarine and Heirloom Tomato Salad
3.5 oz Bison meatballs
1 x nectarine
1 x heirloom tomato

Got to love simple food. Slice both the tomato and nectarine, crack some pepper, add some sea salt and top with bison meatballs. I had some basil so added that too. Just perfect for a Sunday night dinner.

Fall Snack Ideas

The one question I am continually asked by my clients is "what can I snack on that is healthy?". While I provide my clients with simple snacks that are easily picked up from a local deli, I thought I'd right this post for my clients (and others) that enjoy the sensuous pleasures of food. Yes, even a stressed New Yorker needs to indulge their senses. Shop at the local farmers market and you'll no longer feel like you're in the city (which is a good thing). You'll be immersed in the intoxicating smell of fresh seasonal produce as well as the vibrancy of the different colored fruit and vegetables. Get out there and experiment. Your snack options are only limited by your lack of creatively. Think of throwing different colors together to enliven the plate. Add different textures to excite your tastebuds...The only Food Coach nutritional rule is that your carbohydrate is matched to a protein.

Fall Snack Ideas
- fresh pomegranate seeds with organic Greek yogurt topped with fresh mint leaves
- pomegranate with prosciutto and fennel
- roasted pear halves with golden feta cheese
- stewed apples with cinnamon and pecans served with buffalo yogurt
- fresh apples slices with parmesan shavings
- persimmons with pecans and organic sheeps yogurt
- roasted quince with Greek yoghurt
- gold and purple beets tossed with crumbled feta cheese
- heirloom tomatoes with buffalo mozzarella with fresh basil
- sliced watermelon beets with edamame hummus
- diced sweet potato with organic tofu, onions and cilantro
- porcini mushroom soup
- Winter squash soup
- chickpeas with red onion, olive oil, lemon and mergeuz
- spicy pumpkin seeds

Fresh Pomegranate Seeds

When purchasing pomegranates, select fruits that are have a fresh rind with no mold.  The pomegranate should feel heavy for its size. To use the pomegranate, submerge it in a bowl of water and slice it in half.  The seeds will sink to the bottom.  Remove them from the rind with your fingers.  Strain the water to liberate the seeds.

Pomegranate with yogurt: distribute the fresh seeds on a white plate.  Serve with a scoop (or 2) of Greek yogurt such as Trader Joe's 2% Greek yogurt and top with torn fresh mint leaves and fresh lemon juice.