Early Fall Roasted Vegetables, E.A.T. # 19

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Coming home with a sack of leftover vegetables is not unusual for me. At the end of many of my food styling projects there are often random vegetables left over…one red bell pepper, one onion, a few new potatoes, a lemon, a handful of beautiful okra and a box of arugula along with a half carton of heirloom baby tomatoes were the recent jewels….I just cannot bear to leave them unused and wasted.

The last thing I really want to do at the end of a long day is cook at home after cooking all day while working. But roasting vegetables isn’t really cooking…it is a technique that requires little effort and the reward is a healthy, colorful,  relaxing, easy-as-this dinner.

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Oven turned to 400 degrees. Longer cooking vegetables go in first after being tossed with olive oil, salt & pepper…..

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….quicker cooking vegetables added to the pan halfway through cook time along with a sprinkling of Herbes de Provence. Easy enough to make your own or purchase at most supermarkets or on-line.

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Eat healthy and be well.

Early Fall Roasted Vegetables

  • Time: 30 minutes
  • Difficulty: easy-as-this
  • Print

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Ingredients:

  • any random selection of vegetables, rinsed & roughly chopped
  • suggestions: new potatoes, red bell peppers, heirloom cherry tomatoes or sun-dried tomatoes, okra pods, asparagus, onions, beets, cauliflower, broccoli…whatever you have
  • olive oil
  • sea salt or kosher salt & freshly ground black pepper
  • Herbes de Provence or Italian Seasoning
  • freshly grated parmesan cheese
  • arugula leaves or baby spinach

Directions:

  1. Turn oven to 400 degrees.
  2. Toss roughly chopped vegetables in olive oil, salt & black pepper.
  3. Spread vegs that take longer to cook out on a baking sheet & roast for 15 minutes. Remove pan from oven and add vegs that take less time to cook to pan. Sprinkle over all with Herbes de Provence.
  4. Return pan to oven and roast another 12 minutes. Remove pan from oven.
  5. Serve roasted vegetables with a dusting of grated Parmesan and fresh greens.

Teresa Blackburn    www.teresablackburnfoodstyling.com      www.foodonfifth.com

Chilled Crookneck Squash & Pea Soup – Bounty shared from a West Tennessee Garden

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West Tennessee folks have always been proud of their gardens. I have known this since a young child when everyone, rich or poor or in the middle,  had a vegetable garden…some small…some very large…all very neatly planted. Rows and rows of succulent peas, beans, tomatoes, corn and squash!

Your vegetable garden reflected who you were and your connection to your community. Sharing the bounty was a big part of it as well. One neighbor grew too much corn so it was shared with neighbors…another grew too many cucumbers to eat or pickle so the extra got passed on.

This beautiful cold soup was made from yellow crookneck squash grown in the West Tennessee garden of my friends, Anita & Larry Mullins.  A gift from their garden is an always a very deliciously welcome gift! The sharing tradition continues all the way to my Middle Tennessee kitchen.

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I combined these squash with some green peas from the Nashville Farmer’s Market I had frozen a month or so ago with an onion and some low-fat & low sodium chicken broth. Quickly simmered together until softened……

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….then blended until smooth & chilled for an hour or so.

Right before eating I stirred in a dollop of cold cream. Topped off with a handful of chopped up homegrown cherry tomatoes, sea salt & cracked black pepper.

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Every bite deliciously creamy and cool…every spoonful a “West Tennessee summer day! A big thanks to my garden friends!

  • Servings: ”4″
  • Time: ”1
  • Difficulty: ”very
  • Print

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Ingredients:

  • 4 cups of chopped Yellow Crookneck Squash
  • 2 cups fresh, shelled green peas
  • 1/2 cup chopped onion
  • 4 cups low-fat, low-sodium chicken broth (or veggie broth)
  • 1/4 to 1/2 cup chilled cream
  • 1 cup chopped cherry tomatoes
  • sea salt & cracked black pepper

Directions:

  1. Add chopped squash, green peas, chopped onion, salt & pepper to a pan along with the broth. Cook just until vegetables are softened. Remove from heat.
  2. Blend in batches in a blender until smooth.
  3. Chill until ready to serve. Right before serving stir cream into soup. Taste and adjust seasoning. Top each serving with some chopped cherry tomatoes & more pepper & salt if desired.

Recipe: Teresa Blackburn     http://www.teresablackburnfoodstyling.com

Wine Coolers & Website Wrangling When It’s Hotter Than Hell, Y’all”

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It’s a bit cooler here in Nashville, but while it was so bloody hot I managed to get lots of indoor stuff done..homey chores…office work. I cleaned up my desk….I found this little tag I had attached to a pitcher of “Basil-Limeade Wine Spritzer” that I had taken to a potluck gathering last summer and remembered how refreshing it was…maybe it’s time to make another batch.

There are no real measurements, just gather the ingredients in the tag and mix and taste until you like it. Serve over an ice packed glass. Sip and cool down.

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I also finally got to finish up my new website design and get it live…see images below and hop over for a visit when you have a second…www.teresablackburnfoodstyling.com. I really love working on things like this…noodling…especially on a hot days.

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August is now a lot of memories and September is before us. There is lots of turmoil as well as goodness in the world. We are soon having an election for a new President here in the United States. I support Hillary Clinton for President and I hope you will ponder this and vote for her as well. Do the most good for the most people as often as you can. Read between the lines…ask questions…think peace. Do right.

Happy Labor Day Y’all.

Basil-Limeade Wine Spritzer-Cooler

  • Servings: 8-10
  • Time: 10mins
  • Difficulty: easy
  • Print

Limeade cooler

Directions:

  1. Chill a bottle of Pinot Grigio white wine or a Rose.
  2. Slice 2 limes into wheels & cut these in half. Squeeze the juice from 4 more limes and add to a pitcher.
  3. Add some sugar…about 1/4 cup at the most… to the pitcher along with some fresh basil leaves and stir until sugar has dissolved.
  4. Pour chilled wine into the pitcher & stir well. Add lime slices.
  5. Right before serving add seltzer water to the pitcher. Pour mixture over glasses filled with ice. Garnish with basil leaves. Ahhhhhh….aren’t you cooler already?

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(Almost No Cooking) E.A.T. Late Summer Salad with Crowder Peas, Homegrown Tomatoes & Cucumbers

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 The so-called “dog days of summer” have gotten to me and when it comes to cooking I am giving in. Salads and variations-on-the-salad will be my mainstay for a bit. Cool foods that I can quickly and easily put together with ingredients  that are readily and locally available. I will make foods that do not require breaking a sweat.

This colander of fresh Crowder peas in where we start today. I quickly cooked them in a plastic bag in the microwave…no hot water steaming up the kitchen on this 90+ degree day,  then I rinsed them in cold water and let them drain for a bit.

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Hmmmm….homegrown tomatoes & cucumbers from the Duren-Kemp garden of earthly delights. (That’s my son-in-law and daughter’s garden.)

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A splash or two or three of this fab balsamic vinegar purchased down the street from Lazzaroli’s Pasta emporium.

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Easy as this Lemon Salt  & freshly ground black pepper added to taste… served with glass of chilled white wine and a baguette from Dozen’s Bakery.

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 A late summer, no oven or stove-top dinner, healthy & fresh, cool as a cucumber meal! Keep it simple, don’t work up a sweat with this “Crowder Pea, Homegrown Tomato & Cucumber Salad”. It’s another “E.A.T. ” (easy as this) meal brought to you from my little Food on Fifth kitchen.

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(Almost No Cooking) E.A.T. Late Summer Salad of Crowder Peas, Homegrown Tomatoes and Cucumbers

  • Servings: 6
  • Time: 30mins
  • Difficulty: E.A.T. (Easy as This)
  • Print

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Ingredients:

  • 2-3 cups fresh, shelled Crowder peas, lady peas or any other summer pea
  • 4 medium size home-grown tomatoes cut into bite-size chunks
  • 1-2 fresh smallish size cucumbers, peeled or unpeeled, sliced or cut into chunks
  • a good balsamic vinegar, as much as you like to coat
  • lemon salt & freshly ground black pepper (or just regular sea salt)

Directions:

  1. Rinse & drain peas & put in a zip-lock bag left slightly open. Cook in microwave for about 8 minutes on high. Dump into a colander and rinse with cool running water. Leave to drain for 10 minutes.
  2. In a large bowl toss together the cooled peas, tomato chunks & cucumbers.
  3. Season with salt & black pepper. Drizzle with balsamic vinegar to taste. Serve at room temp or chilled. Delicious with a crusty baguette and, of course on a hot day, a glass of chilled white wine. Bon Appetite.

Teresa Blackburn   teresablackburnfoodstyling.com    foodonfifth.com

A Shero Inspired Summer Peach Tart with an Almond Shortcrust Pastry

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These are the last of the local summer peaches for this year. Aren’t they just beautiful? Recently while out walking I spotted a peach tree in my neighborhood with limbs heavy with ripe peaches. The tree belongs to my neighbor, Nancy Hardaway, who has moved away and has her house for sale. I did not think she would mind if I helped myself to a few which you see here that were perfectly ripe and luscious with lots of juice. Thanks Nancy!

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This peach tart recipe with a shortcrust pastry is based on one I ran across while looking through some older cookbooks in my collection, Donna Hay’s “Modern Classics” Book 2 from 2003. She has for a long time been one of my culinary “Sheroes” & has always been way ahead of her time in her approach to modern cooking. She was doing things in 2003 in Australia that we had only begun to think about when it comes to cooking & food style. I made a few small tweaks but as with most of her recipes it was already close to perfect.

Do you have a favorite culinary Shero?

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Good quality butter cut into small pieces and frozen…plain & almond flour…pastry quickly made in a food processor….kneaded a bit before rolling…..

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…rolled out and fitted into a tart pan with a removable bottom….blind-baked (see this article for more explanation on this) using parchment & dried beans (or pie weights)…

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…a simple Greek yogurt-sugar-egg filling….topped with peach slices tossed in slightly sweetened beaten egg whites….

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…and baked until peaches & crust are golden brown. Missed peach season? Plums would be yummy as well.

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Summer Peach Tart with an Almond Shortcrust Pastry

  • Servings: 6-8
  • Time: 1hr 30mins
  • Print

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Ingredients for Pastry:

  • 1 cup almond flour
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 6 tablespoons butter, cut into small pieces & frozen
  • ice water to bring the pastry together

Ingredients for Tart:

  • 3/4 cup plain or vanilla Greek yogurt
  • 2 tablespoons brown sugar
  • 1 egg
  • 1 egg white
  • 1 tablespoon granulated sugar for egg white
  • 6 peaches, stones removed and sliced, drained & patted dry
  • 3 tablespoons raw sugar

Directions:

  1. In a food processor blend the almond flour, all-purpose flour, sugar & butter until it looks grainy.
  2. With motor running drizzle in ice water by tablespoons just until a smooth dough forms. Remove dough from processor and knead gently a few times, form into a flatten ball, wrap with plastic wrap and chill for a half hour.
  3. Roll chilled dough out on a floured surface, lay over the top of a tart pan with a removable bottom (9 or 10 inch), fit down into the pan using your fingers and cut off excess around the top edge.
  4. Preheat oven to 350 degrees. Place a sheet of parchment paper over the pastry and fill with dried beans or pie weights. Bake pastry shell for 10 minutes with weights, remove and bake another 10 minutes or until crust is a light golden brown.
  5. Whisk together the yogurt, brown sugar & egg. Pour into warm baked pastry shell & bake for 10 minutes. Remove from oven. Turn oven up to 400 degrees.
  6. While filling is cooking whip egg white with 1 tablespoon sugar until soft peaks form. Add peach slices to the whites & toss gently until coated. Pile peach slices on top of the filling, sprinkle with raw sugar and bake for about 20 minutes or until golden brown. Remove from oven to a rack to cool and sprinkle with additional crunchy raw sugar or powdered sugar if desired. You can double this recipe easily and make two tarts like I did!

Note: Recipe based on a Donna Hay recipe from her book “Modern Classics” Book 2, 2003 Harper Collins Publisher.

teresablackburnfoodstyling.com      foodonfifth.com

New-Classic Iceberg Lettuce Wedge Salad with Blue Cheese Ice Cream Dressing

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Today’s temperature in Nashville, Tennessee as I post this at 6:34pm CST:      94 degrees and feels like 104 degrees (official report!). Let’s eat something cold, really cold like a chilled iceberg wedge with a frozen blue cheese dressing.

A cold blast-from-the-past with an updated twist.

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As you know blue-cheese dressing is a must for this salad, but frozen blue-cheese ice cream dressing is even better!

I had a version of this salad while working on a photo shoot in Florida a few years ago. It was late in the day, I was hot & tired. I walked to a nearby restaurant close to my hotel for dinner at the end of the day. I lazily chose the “classic wedge salad” and when it arrived at my table the dressing was frozen….a blue-cheese ice cream dressing right on the top of my wedge slowly melting down into & between the leaves. Ingenious.

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A good blue cheese with lots of veins….yogurt…hot sauce…my homemade lemon-salt and…….

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….a generous grinding of my friend Jesse (Food Sheriff) Goldstein’s very own invention “Flower Pepper”. To be more exact “Uncle Daisy’s Organic Flower Pepper”. Jesse gave me a jar of his special pepper chock full of dried flowers as a gift and it added just the right flavor to this recipe.  It is not available in stores but you can make your own. Go to Jesse’s blog post that tells you how.

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Ingredients blended together and frozen in my ice-cream freezer but left a bit soft to scoop onto the top of the wedge!

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Pancetta cooked until very crisp and most of the fat rendered in my Lodge cast iron skillet.

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Updated….Neo-Classic Iceberg Wedge Salad…for hot days to cool you down.

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Neo-Classic Iceberg Lettuce Wedge Salad with Blue Cheese Ice Cream Dressing

  • Time: 30mins
  • Difficulty: easy
  • Print

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Ingredients & Equipment:

Electric ice cream freezer ready to make ice cream according to package directions for your particular machine.

Directions:

  1. In a bowl mix together Greek yogurt, blue cheese crumbles, a healthy pinch of lemon salt, a generous grinding of Flower Pepper and a few shakes of hot sauce to taste. Stir until well blended.
  2. Scrape mixture into the ice cream freezer and freeze according to package directions or until mixture is “ice cream frozen”. Scrape blue cheese ice cream dressing in a plastic container and pop in the refrigerator freezer while you prepare the salads. Don’t let the dressing get too frozen as it will be hard to scoop.
  3. On four plates place one Iceberg Lettuce wedge. Sprinkle tomato halves & crisp pancetta over the wedges.
  4. Add a scoop (or two) of Blue Cheese Ice Cream Dressing over each wedge right before serving.

Teresa Blackburn    teresablackburnfoodstyling.com

“The Peace, Love & Potato Salad” Cookbook Giveaway

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photo by: Danielle Atkins Photography

 With good, easy recipes, a crusty loaf and a chilled beer or glass of wine potato salad quickly enters the world of entrees in one fell swoop. “The Peace, Love & Potato Salad Cookbook” has seasonal potato salads deliciously influenced by American and International cuisines. Down home & far away. There are recipes for using leftover potato salad to make Latkes, fall and winter recipes with sweet potatoes & ginger, corn & chipotle peppers, recipes with black-eyed peas & pickled okra for New Years. Potato salads for all seasons.

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 In celebration (hooray) of today’s….July 15th…. release of “The Peace, Love and Potato Salad Cookbook”, The Story of A Crowd-Sourced $55,492 Bowl of Potato Salad published by Spring House Press and co-authored by yours truly and Zack Brown I am going to give away a few books to 5 of my wonderful readers. Also for each comment left on this giveaway post I will donate $5 to Second Harvest Food Bank Middle Tennessee. This is my first ever giveaway which is doubly exciting!

 So without further adieu……Announcing…..(drum roll)….

“The Peace, Love & Potato Salad Cookbook” Giveaway!”

Here is all you  and I need to do:

  1.  Leave a comment! That’s all. The first 5 readers who comment on this post will receive a copy of this book. I will get in touch for your mailing address.

2. Here is the second part of this Giveaway….. For each and every comment left here on this post Food on Fifth will donate $5 to Second Harvest Food Bank Middle Tennessee.

Giveaway ends: July 22nd, 2016 midnight.

A few other posts that will tell you more about this book here and here.

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To continue with my shameless promotion you can purchase one, or two, or three books which make great gifts at the following:

Spring House Press -Until September 1, 2016 you will receive a 35% discount on your order by entering this promo code FOF35

Amazon 

A few “teaser” pages below just to get you excited! Spread the word…Potato Salad, it’s not just for picnics anymore!

978-1-940611-38-9

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All of the photos in this post were done by the fabulously wonderful & talented Danielle Atkins. 

 Eat More Potato Salad, Peace & Love.