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Ingredient Feature

Ingredient Feature

Shake you Matcha-Maker

May 20, 2015

Green lattes, cookies, cocktails, and the likes are cropping up all over Foodstand. So what’s the skinny on this green antioxidant-rich pixie dust called MATCHA? Here are 9 things to know to get better acquainted…

What is it really?

  • It’s ground up green tea leaves. “cha” means tea and “ma” means powder. Profound, isn’t it?
  • It’s not new. At all. It’s actually older than the sandwich. Monk Eisai was the first person to grind up green tea leaves and drink it in powder form in the 12th century. For generations after, the Japanese tea ceremony, an elaborate ceremony that takes much longer than your 3pm tea run, has carried on the matcha tradition.
  • It tastes / smells like freshly ground baby veggies, with a hint of sweetness.

What’s the bandwagon about?

  • Matcha has three times more cancer / heart disease / virus-fighting antioxidants as green tea.
  • It’s versatile. You can use it for hot and cold beverages, ice cream, hummus toppings, smoothies, and everything in between.
  • It’s balanced. Monks and matcha-lovers love the balance between caffeine and the calming effects of L-Theanine, an amino acid.

How do you handle it? 

  • Matcha stays good for a year on the shelf, but once the package is opened, it should be used in 3-4 weeks.
  • Store it in the fridge or a cool, dark, dry place in an air tight container.
  • The powder should be bright, electric green. If it’s dull or yellow, it probably has gone bad.

Adapted from: The Kitchn and Greatist

Matcha Tea

Photo Credit: 5th Joy Photo Credit: 5th Joy

This is the traditional preparation of matcha tea- you’ll need the tea, a bowl, a small scoop, a sifter, and a bamboo whisk, known as a chasen. The bamboo whisk will help you get the right froth, so probably worth investing!

Ingredients: 1 tsp Matcha green tea powder; hot water

Method: Scoop about 1 tsp Matcha powder onto the sifter over your small bowl. Little tea pebbles will remain in the sifter- break these until they’re small enough to pass through the sifter. Add a small amount of hot (but not boiling) water- just enough to make the tea into a paste. When the matcha is mostly dissolved, add hot water to about 2/3 your bowl’s capacity. Whisky briskly, making Ms or Ws in the bowl, until you have an even covering of bubbles.

Adapted from Fifth Joy

Matcha, Matcha Rice with Pistachio and Chocolate

Photo credit: Matcha Los Angeles Photo credit: Matcha Los Angeles

Matcha is used a lot in desserts and beverages, but here’s an interesting recipe for a dinner dish! The combination is matcha, pistachio, and chocolate is amazing.

Ingredients: 1 cup Arborio rice; 2 1/3 tbsp Matcha green tea powder; 2 1/2 cups water; 3 tbsp sugar; 1/2 tsp cornstarch or flour; 100g dark or milk chocolate, melted; 2 tbsp ground pistachios; chocolate flakes for sprinkling

Method: Mix 2 tbsp Matcha and 2 tbsp sugar with 2 cups of water. Cook cup of rice with green tea mixture until rice becomes soft and liquid has been absorbed. Stir 2 tbsp of pistachios into the rice. In two bowls, divide 1/3 rice in one bowl and 2/3 rice in the other bowl. Mix the melted chocolate with the 1/3 rice and let cool. With a round mold for shaping food, put a layer of green tea rice. Flatten, put a layer of chocolate rice, and then green tea rice again. Sprinkle with pistachios, chocolate flakes and matcha. In a small saucepan, boil 1/2 cup water. Add one tsp matcha, one tsp sugar, and the cornstarch. Stir vigorously until you reach a dense consistency. Serve with the rice.

Adapted from Matcha Los Angeles

A Match-a Made in Heaven Julep Cocktail

Photo Credit: The Bojon Gourmet Photo Credit: The Bojon Gourmet

Ah, the caffeinated cocktail, truly in a league of its own. Matcha goes well in many cocktails- try this not-too-sweet, citrus-y one to start!

Ingredients: 2 tsp matcha; 1/2 cup bourbon whiskey; 1/2 cup lightly packed fresh spearmint leaves; 3/4 cup cool water; 2 tbsp organic blonde cane sugar; 2 tbsp fresh lemon juice; ice

Method: Place matcha in a bowl, and gradually work in 1 tbsp of water, until it is a smooth paste. Gradually stir in rest of water. Mash mint leaves and sugar with a muddler in a jar or measuring cup until sugar is dissolved and leaves are bruised. Stir in the bourbon and 2 tbsp of lemon juice. Strain the mixture through a fine mesh sieve, pressing on the mint. Pour into two ice-filled tumblers and garnish with mint leaves.

Adapted from The Bojon Gourmet

Matcha-Makers Shakin’ Around Foodstand

Matcha Protein Pancakes- recipe up on
Ingredients: Banana, Flax Seeds, Spinach, Egg white, Protein powder, Matcha

Homemade by NiaTrition

Match green chia seed pudding layered with banana and plain greek yogurt.  An excellent post-workout energy boost and packed with protein!
Ingredients: Almond Milk, Almonds, Banana, Chia seeds, Greek Yogurt, Matcha

Homemade by nhoesterey17

Addicted to Matcha
Ingredients: Almond Milk, Coconut Sugar, Matcha, Love
Location: Matcha Cafe Wabi

By Simply Seema

Never tried Matcha before? Let us know if this week’s post inspired you to give it a shot. Drop us a line at

Ingredient Feature

Whole Fish – Tips from Foodstander Cathy Erway

May 13, 2015

Yes, eating nose-to-tail is a great way to limit how much of our food goes to the landfill. But what do you do with the nose… or the tail? If you are working with fish, try prepping a whole fish. It can be a bit intimidating, but a whole fish is usually is cheaper by the pound and most fishmongers will clean and gut the whole fish first to take care of the dirty work! You can pan-fry a whole fish for a quick, one-pot meal. We love this post from fellow Foodstander, author, and radio show host Cathy Erway, author of The Food of Taiwan featuring her pan-friend whole fish recipe from her latest book. 


Yes, you can try this with ramps too! Pan-fried whole fish with ginger and scallions from #thefoodoftaiwan.

Yes, you can try this with ramps too! Pan-fried whole fish with ginger and scallions from #thefoodoftaiwan.


Give this a try and let us and Cathy (@cathyerway) know how you did. 


This is Taiwan’s style of pan-frying a fish: with copious fresh herbs, and plenty of sauce. Salty, pungent, and slightly sweet, the sauce is made just after pan-frying the fish in the same pan, to drizzle liberally on top. It’s a one-pot dish fit for the finest banquet tables, but also commonly served up at seafood market vendor stands.

Ingredients (Makes 4 to 6 servings)

  • 1 (1 1/2- to 2-pound) whole white-fleshed fish (such as black bass)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup vegetable or peanut oil
  • 1 (2-inch) piece fresh ginger, peeled and julienned
  • 4 garlic cloves, thinly sliced
  • 1 cup rice wine
  • 1 tablespoon sugar
  • 1/4 cup light soy sauce
  • 4 whole scallions, trimmed and thinly sliced

Rinse the fish and pat dry with paper towels. Lightly score the fish with 2 slashes on each side (not deep enough to hit the bone). Rub the salt and white pepper across its surface and inside its cavity.

Heat the oil in a large skillet or wok big enough to fit the whole fish over medium-high heat. Once the oil is very hot and beginning to pop and sizzle a little, carefully place the fish on one side in the oil. Cook undisturbed until gently browned on the bottom, 2 to 3 minutes. Carefully flip the fish over (with the help of two spatulas if necessary). Brown the opposite side of the fish for another 2 to 3 minutes. Touch the top of the fish to check if it feels firm, and peek inside the slash to ensure that the flesh appears to be entirely opaque and not clear white toward the center. Once fully cooked, transfer the fish carefully to a serving platter.

To the same pan, add the ginger and garlic and stir until fragrant, about 10 seconds. Add the rice wine and bring to a boil. Stir in the sugar and soy sauce until the sugar is thoroughly dissolved. Stir in half of the scallions and remove from the heat. Pour the sauce over the plated fish. Garnish with the remaining scallions and serve immediately.

Recipes and photography from THE FOOD OF TAIWAN by Cathy Erway. Copyright © 2015 by Cathy Erway. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.



Ingredient Feature

RAAAAAAAMMPS (fist in air)!

May 6, 2015

Ahh ramps, a beautiful symbol of spring! You may have witnessed the hushed whispers, or the full-on mobs at the farmers market when ramps appear. Ramps are foraged and have a very short season, which has made them elusive, exclusive, and a spring staple at every hip restaurant. It’s safe to say, many wait at baited breath all year long for these. Oh, and speaking of breath, some worry about the bad breath that the strong garlicky/ onion-y smell of ramps could give you, but we think it’s well worth it 🙂 It’s go time!

How are they different from: scallions/ leeks/ shallots? Ramps are smaller, more delicate, and more leafy than scallions, stronger than leeks, and more pungent/ garlicky than shallots.
Tips for buying: Be ready to shell out a little cash- ramps may be more expensive than other similar greens, since they are typically foraged. And go early in the day to the farmers market- they often go fast because of their short season!
Tips for cooking: Don’t assume they’ve been washed- these little guys have a lot of crevices, so rinse thoroughly. You can eat both the leaves and the bulbs- the bulbs are great to freeze (as they freeze much better than the leaves).

Adapted from: Eater and 

Lady and the Ramp Pasta Carbonara

Photo Credit: Food52

Photo Credit: Food52

Wishing you a lady and the tramp pasta sharing moment with this one 🙂 This calls for a pound of ramps, which is a lot, but makes it the star of the dish. Cut the ramps into long ribbons, so they get intertwined with the pasta when you twirl.

Ingredients: 1lb spaghetti; 1lb ramps; 1 cup chopped pancetta; 2 tbs olive oil; 1/3 cup white wine; 1/2 cup grated parmesan; 1/4 cup grated pecorino romano; 1/2 of a lemon; 5 large eggs

Method: Slice ramp leaves into 1/4 inch ribbons and separate bulbs. Whisk together eggs, parmesan, and pecorino in a bowl. Cook pasta in a large pot of well-salted boiling water and leave al dente. Heat olive oil in medium skillet, add pancetta and cook until crispy. Add white wine and cook until reduced by half. Remove pancetta and add ramp bulbs. Cook until soft (about 5 mins). Add ramp leaves, cook until wilted (about 2 mins). Add drained spaghetti to skillet, pancetta, and pour the egg/cheese mixture into the hot pasta. Remove from heat, and stir for 1-2 mins until eggs are cooked. Squeeze your lemon over pasta and enjoy!

Adapted from Food52

Ramp-ing up your pesto

Photo Credit: Food and Style

Photo Credit: Food and Style

Pesto is a great use of your ramps, and will give you a slightly different flavor than using garlic. Spread this on almost anything- the possibilities are endless.

Ingredients: 6oz sliced ramps; 2 tbs unsalted butter; 2 tbs pine nuts; 1/3 cup grated parmesan; 1/3 cup extra virgin olive oil; 1 tbs lemon juice

Method: Heat butter in a pan and sauté ramps for 2-3 mins. Cool to room temperature. Add ramps, lemon juice, pine nuts, parmesan, olive oil, and salt to food processor. Process for 1 to 2 mins. Refrigerate to up for up to 3 days, or freeze.

Adapted from Food and Style

Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini

Photo Credit: Nerds with Knives

Photo Credit: Nerds with Knives

A heavenly crostini treat, with ramps doing what ramps do best. They pair beautifully with mushrooms and ricotta, and this one will be ready in under 30 mins!
Ingredients: 10-12 ramps; 1 cup fresh ricotta; 3 tbs unsalted butter; 8 oz oyster mushrooms, sliced; 4 1/2 inch thick slices of rustic bread; salt and pepper to taste
Method: Slice ramps into 2 inch pieces, separating green leaves from white bulbs. Toast bread and set aside. Melt half of the butter in a medium skillet, and add the white ramp bulbs. Cook 3-4 mins, until brown. Add green leaves and cook 30 seconds more, until leaves are wilted. Pour into bowl and set aside. Melt the rest of the butter and sauté oyster mushrooms until brown (about 5 mins). Spread ricotta onto toast, arrange mushrooms and ramps on top, and enjoy!

Adapted from Nerds with Knives

Ramps around Foodstand

Ramp and feta pesto- the first taste of spring.   Ingredients: Ramps, Feta Cheese, Garlic, Pine Nuts Homemade by RealFoodRealKitchens

Ramp and feta pesto- the first taste of spring.   Ingredients: Ramps, Feta Cheese, Garlic, Pine Nuts Homemade by RealFoodRealKitchens

Wood fired pizza with ramps, pecorino romano, nduja.  Ingredients: Ramps, Pecorino Romano, Nduja Homemade by LannyGoLightly

Wood fired pizza with ramps, pecorino romano, nduja.  Ingredients: Ramps, Pecorino Romano, Nduja Homemade by LannyGoLightly

Farmers market breakfast Ingredients: Beef, Feta Cheese, Ramps, Fiddlehead Ferns, Egg By MargaretG

Farmers market breakfast Ingredients: Beef, Feta Cheese, Ramps, Fiddlehead Ferns, Egg By MargaretG

Ingredient Feature

What’s up, doc? Carrots Galore!

April 1, 2015


Crazy for Carrots!

Photo credit: One Hundred Dollars a Month

Bugs Bunny was on to something- and your Doc will be happy to hear that you’re adding more carrots to your diet.  You’ve probably seen carrots popping up as a go-to ingredient in your friend’s daily juice, but we’ve got them trending and adding a pop of color all around Foodstand.

Carrots have been known to improve eyesight and reduce the risk of everything from leukemia to cardiovascular disease. Carrots are actually so nutritious that people originally grew them as a medicine, not a food.  They also used to all be purple!

Carrots are some of our favorite unique veggies. When you go to the farmers market, you’ll find 2-legged ones, curly ones, and other beauties. Don’t be afraid to buy them – these are special, not ugly. 

Pro / Lazy tip: You don’t need to peel them! You can just scrub with toothbrush and roast. 

Adapted from: Medical News Today and Heal with Food

Carrot Fritters

Photo Credit: Oh My Veggies

A fun way to serve carrots as an appetizer, or even as a whole meal with a nice side salad. Crunchy, easy to make, and goes well with a variety of sauces. 

Ingredients: 2 cups shredded carrots (about 5 carrots);  1 cup chopped cilantro; 1/2 cup chickpea flour; 1/2 cup diced red onion; 2 eggs, lightly beaten; 2 tablespoons coconut oil

Method: Combine the shredded carrots, cilantro, chickpea flour, and onion in a large bowl. Add in eggs and stir + salt and pepper to taste.  Heat the coconut oil in a skillet, scoop mixture in 1/4 cup portions, and lightly flatten with a spatula.  Serve with yogurt-dill sauce or garlic aioli.

Adapted from Oh My Veggies

Curly Carrot “Noodles”

Photo Credit: The Roasted Root

Okay, so it’s not pasta.  But you can twirl it, and maybe even lady-and-the-tramp it.  You’ll probably need a spiralizer for this one to get those fancy carrot noodles (maybe we have some expert carrot curlers out there!), or you could just grate the carrots.

Ingredients: 5 large carrots; 2 tablespoons peanut butter; 4 tablespoons coconut milk; 2 tablespoons soy sauce; 2 cloves garlic; 1 tablespoon fresh ginger; 1 tablespoon lime juice

Method: Make carrot noodles using spiral slicer or peeler. Combine all other ingredients to make peanut sauce, and mix together until smooth and creamy.  Add chicken and green onions for extra flair if desired.

Adapted from: The Roasted Root

“Peter Cottontail” Cocktail

Photo Credit: Drinkwire

You can juice even at happy hour with this refreshing beverage. Bourbon and carrot juice compliment each other to make a fresh, silky, cocktail treat. 

Ingredients2 oz fresh carrot juice; 2 oz bourbon; 1 oz lemon juice; 1/4 oz Montenegro amaro; 1 egg white; a few dashes orange bitters; freshly ground toasted cumin

Method: Mix all ingredients, except for the orange bitters and cumin in a cocktail shaker with a handful of ice.  Double strain into a cocktail glass, add orange bitters and cumin on top!

Adapted from: Drinkwire

Carrots trending with Foodstanders

Roasted carrot soup with carrot top pesto. Great way to incorporate carrot tops into a meal. Recipe:

Homemade by Mokalocks


Sibu Carrot Inspiration with a little help from Greenblender)
Carrots, Pineapple, Orange, Mint, Cashews (Raw), Fresh ginger, Hemp seeds, Sibu Omega 7 Pure

Homemade by AJD


Colorfest #irresistable #vegan #delicious #spices #yum
Avocado, carrot, beets, kale, onion, parsnips, quinoa, purple potatoes

Homemade by SimplySeema


Carrot shishito And potato At #misfits
Carrot, potato, shishito

Posted by Rachna


Ingredient Feature

Pour some Maple Syrup on me

March 25, 2015


Photo credit: Beanilla

Maple syrup – it’s not just for pancakes! We have seen this sweet stuff popping up in unlikely recipes everywhere- and we’re loving it.  You don’t have to be Canadian to indulge your maple syrup obsession either (although Canada does now produce 80% of the world’s maple syrup!)

Maple syrup is trending on Foodstand because of its versatility and ability to bring a unique kind of sweetness.  As a natural sweetener, we can take advantage of maple syrup as a replacement for sugar, while reaping health benefits too. In moderation, maple syrup can keep you looking young and it shares similar health benefits to wine. It contains 54 antioxidants that keep eyes and skin in good shape, and 5 of these antioxidants can’t be found anywhere else in nature.  An added bonus: the maple syrup tapping process doesn’t hurt the maple trees or affect their lifespan at all, so no need to worry about our tree friends. =)

 Adapted from: The Daily Meal


Maple Pesto: It’s the Best-o

Photo Credit: Kirsten Rickert

 The sweet, spicy bite of this pesto is the perfect spread on sandwiches… or crackers… or literally anything.

Ingredients: 1 bunch of fresh basil; 2/3 cup of olive oil; 1 cup of walnuts (or pecans); 1/4 cup maple syrup; 1/2 cup parmesan or pecorino cheese; 1 garlic clove

Method: Blend the basil, garlic, and nuts in a food processor. Add the oil and maple syrup.  Mix in the grated cheese. Add to your favorite sandwich, pasta, or meat dish for some sweetness!

Adapted from Kirsten Rickert


Maple Bourbon Sweet(-er) Potatoes

Photo Credit: Bon Appetit

Ingredients: 1 ½ cups strong hot coffee; 9 tbsp pure maple syrup; ½ tsp instant espresso powder; 3tbs dark brown sugar; ⅓ cup bourbon, 9 tbsp unsalted butter; 5 lbs red-skinned sweet potatoes

Method: Stir coffee, maple syrup, sugar, and espresso powder. Bring mixture to a boil, cook 6-7 minutes. Remove syrup from heat; add bourbon and 2 tablespoons butter. Simmer 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky). Melt remaining butter in large rimmed baking sheets.  Add potatoes and maple mixture. Bake 30-35 mins at 425°

Adapted from Bon Appetit


Maple trending with Foodstanders

Blueberry cashew cheesecake! Totally vegan and gluten free.

Ingredients: Blueberries, Maple Syrup, Salted Dry Roasted Cashew Nuts, Walnuts, Rolled Oats

Homemade by chefshauna





Nothing says Happy Birthday like a maple bacon cupcake.

Ingredients: Bacon, Maple Syrup

By ChrisCavanagh




Vegan cashew cheese featured in Lemon-Banana “Ricotta” Pancakes. So satisfying and fresh! Gluten-free & Vegan.

Ingredients: Banana, Maple Syrup, Oat Flour, Cashew Cheese

Homemade by foodbymars

Ingredient Feature

Broth Is The New Black

March 12, 2015

Broth. Yes, It’s a Thing.

Photo credit: Eater

Photo credit: Eater

Broth is trending in the Foodstand community, so we had to write about it.

In fact, even famed restauranteur Danny Meyer couldn’t resist citing broth as a culprit behind the emergence of casual fine dining. Cars and tires also play an important role. But you can watch him say more about that here

The history of broth runs deep. In mid-eighteenth century France, travelers would stop at inns to rest for the night. Eventually, innkeepers began doling out bowls of broth — then called restoratifs. This practice and name gave rise to the word restaurant: a place to restore one’s health and wellness.

As history repeats itself, it is not surprising restaurants like Brodo are popping up, serving up hot broth and asking us to rethink our comfort food. And this weekend, Foodstanders get access to the first ever BROTHFEST in South Street Seaport. Details below. 

If you want to venture on to create your own broth, we’ve got a few varietals for you to try below!

Adapted from: Eater

Veggie Wonderland

Photo Credit: One Green Planet

Photo Credit: One Green Planet

Make no bones about it, this is a nurturing vegan broth rich in minerals. The sea vegetable arame adds an abundance of nutrients. This recipe can be enjoyed as the base to your favorite stew, risotto, alone while fasting on liquids, or any other time you wish to give your digestive system a rest. Chop the vegetables as small as possible to have the flavor come out with less cooking time.

Ingredients: 14 cups cold water; 2 large onions, chopped small; 5 garlic cloves, crushed; 4 large celery stalks, chopped small; 1 large potato, chopped small; 1 large carrot, chopped small; 10 sprigs parsley; 1 large zucchini, chopped small; 1 large parsnip, chopped small (optional); 3 bay leaves; 1/2 tsp black peppercorns; 1 corn cob (optional); 1/4 c diced green onion; 1/2 c arame; 1/4 tsp liquid smoke or smoked paprika, optional; Sea salt and fresh ground pepper

MethodPlace the cold water in a large stockpot over high heat. Begin chopping the vegetables and placing them in the pot as you go, along with the arame. Add bay leaves and peppercorns. Cook for 25 minutes, stirring occasionally. Strain well before using. Add liquid smoke if using, and salt and pepper to taste before serving. 

Adapted from One Green Planet

Gimme that meat

Photo Credit: Jane's Healthy Kitchen

Photo Credit: Jane’s Healthy Kitchen

Here’s a traditional Italian recipe for bone broth from Venice. It is different from American bone broths in that it uses plenty of vegetables, and focuses on the flavorful tail bone or “coda”. Tail bones are high in cartilage and spinal meat, which must be boiled to extract. There’s nothing like homemade soup from real tail bones. Commercial broths are usually made from animal skin with sugar or ingredients like MSG.

Ingredients: 1 – 2 lbs. beef tail bones – grass-fed; 1 lb. organic chicken feet; 2 lbs. beef long bones or knuckles; sliced crossways; 2 carrots, scrubbed and coarsely cut; 2 stalks celery, washed and coarsely cut; 1 onion, peeled and cut in half; 3 cloves garlic, smashed; 1 tsp black peppercorns; 1 – 2 tbsp apple cider vinegar; 3 bay leaves; 2 tsp salt; parsley 1/2 bunch; 1 gallon filtered water or more to fill pot.

Method: Put the ingredients in the pot and add filtered water. Heat on high until it barely begins to boil. Just before it goes into a full rolling boil, turn the heat down. Use a large flat spoon to remove the surface foam. Called “schiuma” in Italian, this contains impurities, and is best removed to make your broth pure and clear. Cover and simmer on very low heat from 8 to 72 hours. When finished the broth will be rich and flavorful. The bones will be disintegrating. Allow it to cool a bit and then strain it into another pot. The finished broth will be beautiful and clear with a layer of liquid fat on the top. Chill it in the pot 4 hours or overnight. Then using a large flat spoon, scrape the fat off the top. If the animal is grass-fed and properly raised without toxins, you can use the fat in other dishes. Spoon the gelatinous broth into storage containers. Or freeze in BPA-free ice-cube trays, and then store the cubes in plastic freezer bags. Frozen broth cubes can be used in a hundred ways, in any savory dish just as you’d use water. Maybe you deserve a delicious bowl of hot broth right now! 

Adapted from Jane’s Healthy Kitchen

Broths trending with Foodstanders

Our friends at Imagination in Space are throwing a one-day celebration of broth and have offered special access to the Foodstand community! Here’s a note from them:

Winter may be cold, but bone broth is so hot right now. Pro B-baller Kobe Bryant swears by its medicinal properties. Magic elixir of youth? Ancient Paleo rediscovered? We’re not sure but what we do know is that it’s DELICIOUS. This Saturday, Big Cheesy alumni Imagination in Space, FAME by Alex Mitow and Time Out New York host the world’s first BrothFest at The Seaport. This one-day festival inside the Sugarcube inflatable pop-up pavilion celebrates bone broth with heavy hitters like the venerable Katz’s Deli, funky newcomer Belle Reve, Caracas Arepa Bar, Spur Tree, Baz Bagel, Bone Deep & Harmony and FAME by Alex Mitow. Each chef is whipping up a special broth, like Belle Reve’s blackened butter broth topped with chilis, Bone Deep’s DIY chimichurri, kimchi or thai basil and FAME’s Kobe beef broth simmered with lemongrass, herbs, dry sake and thin-sliced scallions. (See sneak peak photos of our chefs and broths below!) 

Tickets Here. Use code FOODSTAND for special discount and access

Ingredient Feature

Do Walnuts Grow on Trees?

March 4, 2015


Photo credit: Bohringer Friedrich

In the US, walnuts are harvested in late August through November in California and then stored in cold storage to maintain freshness for consumption throughout the year. Walnuts are trending in the Foodstand community, and we thought you should know about these 10 random things you didn’t know about walnuts:

  1. Walnuts are the oldest known tree food — they date back to 10,000 BC!
  2. English walnuts (also known as Persian walnuts) originate in Central Asia and were introduced to California in the 1700s.
  3. 99% of the commercial U.S. supply and 3/4 of the world trade of walnuts now come from California.
  4. Leave the orbitz at home. Walnuts cure bad breath. 
  5. More recently the nutritional benefits of walnuts have become well-known, especially their omega-3 fatty acid content.
  6. The Greeks called walnuts karyon, meaning “head,” because the shell resembles a human skull and the walnut kernel itself looks like a brain!
  7. Like today, a common culinary use of walnuts in the 17th-19th centuries was in salads.
  8. California has about 227,000 walnut-bearing acres, which is almost half as many wine grape acres in the state. 
  9. You can maintain the fresh taste of walnuts by keeping them cold. Walnuts go rancid when exposed to warm temperatures for long periods of time. 
  10. Walnuts also share an interesting history with tree nuts, contributing to one of the most common food allergies seen in children and adults. Less than 1% of people have tree nut allergy, so if you don’t we invite you to indulge below:

Adapted from: Walnuts.orgACAAI, & Nutrilicious

Walnut Cream Sauce

Photo Credit: Framed Cooks

Pick your protein or vegetables of choice to mix into this decadent, nutty cream sauce. 

Ingredients: 2 tbsp butter; ¼ c coarsely chopped walnuts; ¼ c chopped shallots; 3 tbsp chopped fresh sage, plus extra for garnish; ¾ c white wine; ⅔ c heavy cream; ½ c grated parmesan cheese; Salt and pepper. 

MethodPrepare your pasta, protein, and/or vegetables of choice. Set aside. Begin sauce by melting butter in skillet over medium heat. Add walnuts and stir until lightly toasted, about 2-3 minutes. Remove with slotted spoon, keeping butter in pan. Add shallots and chopped sage to skillet and stir for one minute. Add wine and cream and bring to a low boil. Simmer for 5 minutes. Stir in parmesan cheese, and season to taste with salt and pepper. Pour sauce on top of your desired ingredients, garnish with walnuts, sage leaves and freshly ground pepper to serve at once.

Adapted from Framed Cooks

Candied Espresso Walnuts

Photo Credit: Epicurious

Protein and bits of caffeine? This could be a win-win for coffee and health aficionados out there. The combination also makes a great entertaining cocktail munchie, workday snack, or seasonal gift. 

Ingredients: vegetable oil spray; 2/3 c sugar; 2 tbsp coffee beans (finely ground espresso); 1 tbsp instant espresso powder; 1/2 tsp ground cinnamon; 1/4 tsp kosher salt (coarse); 1 large egg white; 4 c walnut halves (about 12 oz). 

Method: Preheat oven to 325°F. Spray large rimmed baking sheet with nonstick spray. Whisk sugar and next 4 ingredients in small bowl. Whisk egg white in large bowl until frothy. Add walnuts; toss to coat. Sprinkle walnuts with espresso mixture and toss to coat. Spread coated walnuts on prepared sheet in single layer. Bake 5 minutes. Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer. Bake until walnuts are dry to touch, about 5 minutes longer. Loosen walnuts from sheet again; cool on sheet. Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.

Adapted from Epicurious

Walnuts trending with Foodstanders

Ingredient Feature

Saved By The Bell

February 13, 2015


Photo credit: Organic Facts

Photo credit: Organic Facts

Bell peppers are a delicious combination of tangy, crunchy, and fresh tasting. While all these peppers originate from the same Capsicum annuum plant, different colors reflect different flavor profiles. For example, green and purple peppers have a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity. Red peppers lend themselves to paprika, the smokey, sweet, and chili spice. Bell peppers are also an excellent source of carotenoids and vitamin C, especially when fully ripened. 

In the United States, official bell pepper season is from July to September. However, you can purchase your bell peppers responsibly at the greenmarkets in Union square, Park slope, Carroll gardens and Queens from the lovely farmers at Norwich Meadows FarmJohn D. Maduro Farm, and Katchkie Farm. While you’re at the markets, also look for Dolce Nonnas line of artisanal agri-dolce peppers. 

Gorgonzola & Sausage Risotto Stuffed Peppers

Photo Credit: The Brooklyn Ragazza

Photo Credit: The Brooklyn Ragazza

When we’re in mood for a hearty meal, we hope that stuffed peppers just fall from the sky. But alas, that isn’t possible, so here is one of our favorite renditions of the beloved heartwarming dish — from the folks at Brooklyn Ragazza, using classic Italian flavor combinations like sausage and pepper. 

Ingredients: 2 tbsp olive oil; 1 med onion, chopped; 2 c uncooked Arborio rice; 6 c chicken broth (or veg); ½ cup of Pino Grigio (or any white cooking wine); ¾ c grated gorgonzola cheese; 1 c of shredded mozzarella cheese; 1½ c of browned Italian sausage (or flavored tempeh can work too!); 4 bell peppers; sliced lengthwise. 

Method: Preheat oven to 400 degrees. Prepare peppers by slicing in half, seeding, and rubbing with a little olive oil. Place in oven for about 20 minutes. Remove and set aside for filling with risotto and baking. Heat the olive oil in a saucepan over medium heat. Add chopped onion and cook until soft. Add the 2 c of rice all at once, add the wine, stir and simmer for a few minutes. Add the broth, 1/2 cup at a time, stirring the rice until the broth has been absorbed between each addition. In large sauté pan on medium heat, brown the sausage and transfer to a paper towel-lined plate. Once the risotto is cooked and creamy, remove from heat. Add gorgonzola cheese and stir to incorporate. Fill each pepper half-way with the risotto and top with a couple spoons of mozzarella cheese. Bake in a 350 degree oven for 25 minutes. Serve immediately.

Adapted from The Brooklyn Ragazza

Roasted Red Pepper Dip

Photo Credit: Smitten Kitchen

Photo Credit: Smitten Kitchen

We love the vibrant orange of this Smitten Kitchen classic dip — chock-full of healthy nutrients and perfect for entertaining.

Ingredients: 1 15-ounce can of white cannelini or navy beans, drained and rinsed; Red Peppers, roasted; 3 ounces cream cheese, softened; 1 clove garlic, minced; juice from half a lemon; Salt and pepper to taste

Method: Remove the stem and seeds from the roasted red pepper. Slice and combine ingredients. Puree in a food processor until smooth. 

Adapted from Smitten Kitchen

Bell Peppers are trending with Foodstanders

Ingredient Feature

Popeye Was Onto Something

January 29, 2015


Photo credit: Newsday

Photo credit: Newsday

Popeye may have learned of this highly nutritious green somewhere during his trips to Southwest Asia, spinach’s place of origin. Being a good source of vitamin A, B2, C and K, spinach is also rich in magnesium, manganese, folate, iron, calcium and potassium.

Popeye is most often seen eating spinach out of a can, but that’s not how we roll. Especially since it’s grown locally in the wintry Northeast with incredible farm systems such as Bright Farms. More on them below!

Now, for your delicious Spinach eats:

Spinach Gnocchi, shall we say more?

Photo Credit: IAdoreFood

Photo Credit: IAdoreFood

Because pasta should be chalk full of antioxidants, too. 

Ingredients: 2 lbs of just boiled potatoes; 2 cups of lightly boiled spinach, chopped; 1 large egg; 1 cup flour of your choice; salt

Method: Peel and mash boiled potatoes until smooth. Spread across a cutting board to cool, then drizzle a beaten egg on the potatoes, sprinkle spinach and 3/4 cup of the flour. Incorporate flour, eggs, and chopped spinach into the potato mixture. Knead gently, add remaining flour. Dough should not feel sticky. If still sticky, add a bit of flour. It should feel billowy. Divide dough into 8 pieces and roll into logs about 1/2 wide. Slice into 1/2″ thick pieces. Dust with flour and shape gnocchi with fork as seen above. Fill a large pot with salted water and bring it to a boil. Cook the gnocchi in batches by dropping them into the boiling water. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water with a slotted spoon. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you’ll be serving on the gnocchi.

Adapted from IAdoreFood

Savory Spinach Brownies

Photo Credit: Chow Vegan

Photo Credit: Chow Vegan

We know, finally, a savory brownie you can feel amazing about. 

Ingredients: 1 leek, white and pale green parts only, coarsely chopped; 2 garlic cloves, minced; 5 oz fresh shiitake mushrooms, thinly sliced; 1 bunch fresh spinach (about 6 ounces cooked), 4oz cooked bacon or bacon tempeh, crumbled; 1 c all-purpose flour; 1 tsp salt; 1 tsp baking powder; 1 1/2 c milk of choice; 1/2 c firm tofu, water pressed out; 1/4 tsp ground nutmeg; 1/2 tsp dried thyme; 1 tsp nutritional yeast; Olive oil

Method: Preheat the oven to 375 degrees. Heat a skillet or wok until hot, lightly drizzle with olive oil and sauté leek and garlic until translucent. Transfer to a dish and set aside. Heat the skillet again and sauté the mushrooms until cooked, drain any water and set aside. Sauté the spinach until just wilted. Set aside until cool enough to handle. Squeeze out any water and coarsely chop. In a food processor or blender, combine the tofu, 1/2 cup of the soy milk, nutmeg, thyme and nutritional yeast. Process until smooth. In a large mixing bowl, combine the flour, salt and baking powder. Add the vegetables, tempeh, tofu and the rest of the milk and mix well. Pour into a well-greased 8-inch square baking pan and spread evenly. Bake for about 30-35 minutes, let cool before slicing.

Adapted from Chow Vegan

Spinach seen around Foodstand + the good food community