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Food Recipes

How to: Easy spring veg pasta

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This recipe is as green as spring! Cook enough pasta for 4 people. Meanwhile, cut 8 oz snap peas and 1 lb asparagus into 1-inch pieces. Add 2 tbsp butter and 3 cloves chopped garlic to a pan over medium heat, then follow with snap peas, asparagus, 4 oz fiddleheads, salt and pepper. Cook 5 mins. Stir together cooked pasta and 6 oz crème fraîche or ricotta, then fold in cooked veggies, 1 c Parmesan, 1/4 c chopped ramps or scallions and 1/2 c chopped basil. Season with salt and pepper.
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Long Island fish chowder recipe

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This recipe for a tomato-based fish chowder is a great way to explore our local seafood bounty! Try it with monkfish, clams, striped bass, or squid from nearby waters. : Heat 6 tbsp extra virgin olive oil over medium heat in a large pot. Add 1 sliced onion, 1/2 c sliced leek, 2 cloves minced garlic, 2 stalks sliced celery, and 2 medium potatoes cut into a large dice. Cook, tossing often. While veggies cook, place 1 lb fish fillets and 1 lb squid in a bowl and cover with cold water, 1 tsp salt, and juice of 1 lemon. Gently mix, then let sit 1 minute. Rinse, separate fish and squid, and dry with a paper towel. Cut squid into small bite-size pieces, then add to pot with veggies, Cook 3 minutes. Stir in 5 c veggie broth or water, 1 small can tomato paste, and 1 pint halved grape tomatoes (or a 14 oz can of tomatoes). Gently mix fish into soup, letting it form chunks. Add 1 large sprig minced rosemary, 1 tbsp fresh thyme, 1 tbsp fresh oregano. Let simmer until potatoes are soft, 20-30 minutes. Season with salt, pepper, and lemon juice to taste. Garnish with chopped parsley. Recipe by Stephanie Sacks, MS CNS CDN.
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Sheet pan chicken cacciatore

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We took nonna's chicken cacciatore recipe and made it weeknight dinner friendly. One sheet pan, zero fuss. Here's how: Preheat oven to 450 F. Dice 2 red bell peppers into 1-inch pieces. Cut 1 large onion into 8 wedges. Add to a large bowl red peppers, onion wedges, 1 1/2 lb Roma tomatoes, and 1 package baby bella mushrooms. Drizzle in 4 tbsp olive oil and 1 tsp kosher salt; toss well to coat all over. Spread out contents of bowl on a large sheet pan. Add to the empty bowl 1 chicken, cut into parts, or an equivalent amount of drums and thighs. Toss with 3 tbsp olive oil and 1 tsp kosher salt. Nestle chicken among the veggies on the sheet, along with a few sprigs of rosemary or thyme. If you like, you can also add a few sweet or hot Italian sausages. Roast everything on the sheet until cooked through, about 30 minutes. Once ready, enjoy with pasta or polenta.
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Eco-friendly seafood: Monkfish

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Did you know? Currently, monkfish is above target population levels in our local waters. That means it is in abundant supply and requires fewer resources to catch, making it one of the most sustainable, environmentally conscious seafood choices available. Monkfish is delicious, with buttery flesh that lives up to its rep as the poor man's lobster. This recipe for coconut curry monkfish is a great intro to this versatile seafood: Cut 1 1/12 lb cleaned monkfish into roughly 2-inch pieces and place in a zip top bag. In a bowl, mix 1 can coconut milk, juice from one lime, 1 tbsp curry powder, 1 tsp salt, 1 minced jalapeno, and 1/4 c roughly chopped cilantro. Measure out 1/3 c of mixture and set aside in a container. Pour remaining mixture over fish in bag and let marinate in fridge 1 hour to overnight. When ready to cook, heat a grill or saute pan over medium-high. Remove fish pieces from marinade and sear until cooked through, 5-7 minutes per side. Place fish on a serving platter and pour over reserved marinade. Recipe by Stefanie Sacks, MS, CNS, CDN.
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Recipe: Rigatoni with Spicy Marinara by Colavita

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In a large, heavy pot, heat 3 tbsp Colavita olive oil over medium heat. Add 1 finely diced onion and cook, stirring occasionally, until softened, 3-5 minutes. Stir in 3-4 cloves minced garlic, 1 tsp salt, 1/4 tsp pepper, and 1 tbsp Colavita hot chilis. Cook until fragrant, about 30 seconds, then pour in 14 oz crushed tomatoes and 14 oz marinara sauce. Bring the mixture to a bubble, then lower heat to a gentle simmer; let simmer at least 20 minutes. Meanwhile, fill a large pot with salted water and bring to a boil. Add 1 lb rigatoni and cook until al dente (about 1 minute less than suggested). Reserve about 1/2 c of the pasta water before draining. Stir the pasta into the simmering sauce and let cook about 1 minute. Add a splash of the reserved water for a saucy consistency. Roughly chop 1/2 c basil, then stir most of it into the pot. Divide the pasta among bowls and garnish with remaining basil and grated Parmesan or Pecorino.
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The easiest lemon garlic chicken

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A lemon garlic marinade on chicken packs a bright and tangy punch. Make your own by combining olive oil, minced garlic, and fresh lemon, or use a ready-made version like Tessemae's for a shortcut. Coat your favorite chicken cut in the stuff, then let it sit in the fridge for a few hours. Roast it until it's cooked through and bursting with juicy flavor, then serve with veggies on the side..
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Air-fryer cod with Burlap & Barrel Sumac

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Seasoned with Burlap & Barrel Cured Sumac, this fish is perfect with rice, veggies, or in tacos. Use cod or another flaky, white fish fillet: Preheat your air fryer to 400 F. Rub 1 fish fillet with 2 tsp olive oil. Season fillet all over with 1 tbsp Burlap & Barrel Cured Sumac and 1/2 tbsp Burlap & Barrel Dried and Ground Black Garlic. Then, season filet with salt and pepper to taste. Place the fillet in the air fryer basket (use parchment for easier clean up). Air fry for 10 minutes and finish with a squeeze of lemon juice before serving.

Recipe by Radhika Sharma and shared by Burlap & Barrel.

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