FOOD REVOLUTION DAY WITH JAMIE OLIVER AND FOODSTAND
This month, we’re partnering with Jamie Oliver’s Food Revolution Day to do our part to fix the food system. We know hyper processed food makes our communities and our planet unhealthy, but we can take charge in our own homes and kitchens, and cook a meal to fight back. It’s not always easy, so all month long, we’re challenging you to share your best kitchen tips and recipes using #FoodRevolution to help us all get in the kitchen more often. Join today and get a starter pack of recipes and tips from Jamie and Foodstanders to help you master the kitchen.
How can you participate?
1. Join Jamie Oliver on the Foodstand app and share recipes and tips that have saved your life using #FoodRevolution. Every tagged post counts as an entry to win an autographed copy of Jamie’s new book.
2. Once you share, invite 3 of your friends to join the Revolution on Foodstand—each friend you bring to Foodstand enters you to win.
3. Meet at a Food Revolution Day x Foodstand event! We’re celebrating around the country, all month long. Our next event is in everyone’s backyard—it’s online! We’re co-hosting a Twitter chat with CSPI and Moms Rising, talking about all things sugar. See you there!
EAT & DRINK
SALMON & PESTO-DRESSED VEGGIES by Jamie Oliver
1 1/4 pounds baby white potatoes
8 ounces fine green beans
8 ounces broccolini
4 x 5-ounce salmon fillets, scaled and pin-boned, from sustainable sources
For the pesto:
3 tablespoons pine nuts
1/2 a small clove of garlic
2 ounces fresh basil
extra virgin olive oil
1/2 ounce Parmesan cheese
To make the pesto:
Place a small, non-stick frying pan over medium heat, tip in the pine nuts and toast until very lightly golden—keep them moving so they don’t burn, then place in a small bowl and put to one side.
Peel the garlic, then place in a pestle and mortar with a pinch of sea salt. Pick and tear in the basil leaves. Bash the mixture to a paste, then add the pine nuts and pound again, leaving a little bit of texture. Scrape the mixture into the small bowl.
Add 2-3 tablespoons of extra virgin olive oil—you need just enough to bind the pesto and give it an oozy consistency—then finely grate and sir through the Parmesan.
Add a squeeze of lemon juice. Have a taste and season with a pinch of black pepper and a squeeze more lemon juice, if you think it needs it.
To cook the vegetables:
Scrub the potatoes well, then trim the beans and broccolini. Fill a large sauce pan three quarters of the way up with water, add a pinch of salt and bring to a boil. Once boiling, carefully add the potatoes and cook for 15 minutes, adding the beans and broccolini for the final 5 minutes. Meanwhile…
To cook the fish:
Heat a large non-stick frying pan over high heat. Rub the salmon fillets all over with olive oil and season with salt and pepper.
Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath. Use a slotted spatula to turn them over, then cook the fillets for a further 2 to 3 minutes, or until just cooked through.
Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice, and give the pan a good shake.
To assemble your meal:
Drain the vegetables well, then tip into a large bowl. Add the pesto, then use tongs to coat everything nicely.
Divide the fish fillets and vegetables between your plates, drizzle over the juices from the frying pan, then serve with lemon wedges for squeezing over.
Serves 4; Ready in 30 minutes
SPICY SZECHWAN EGGPLANT by palaknyc
3 Asian eggplants, about 2 pounds
3 tablespoons coconut oil
1 tablespoon dark sesame oil
3-4 dried red chilies
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1 inch piece fresh ginger, grated
3 garlic cloves, minced
2 fresh red chilis, sliced
1/3 cup vegetable broth
¼ cup soy sauce
2 tablespoons sweet soy sauce
1 tablespoon rice vinegar
Thai holy basil and fresh culantro or cilantro leaves, for garnish
Cut the eggplants in half lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant, adding more oil, if needed.
3. After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chili to the pan; stir-fry for a minute until fragrant. Add the broth, and mix in the soy sauces. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with Thai basil, and cilantro and serve.