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Late Summer Harvest and Spice- Top Posts of the Week!

September 18, 2015



Cravingsinamsterdam Roasted butternut squash, zucchini & corn quesadillas for dinner tonight!




gingerandchorizo This has to be the best toastie I ever had!! Figs and Parma ham on toasts with a drizzle of honey. I can eat this everyday!

Ingredients: Fig, Parma ham, gluten-free bread, butter without salt, organic honey





sugardetoxme What’s up butternut? My gram shows what a good squash looks like: fresh from the garden!

Ingredients: Butternut squash




Marcy Holiday baking begun!

Ingredients: Pluots





Tara Street tacos in Tulum + Fresh squeezed pineapple juice = 

Ingredients: Al pastor taco, Lichon pork taco, pineapple juice

Where? Taqueria Honorio


Sweet and Savory Top Posts of the Week!

September 11, 2015


kellydee Peach and blueberry galette made from locally grown fruits from the Farmers’ Market in Pleasantville, NY

Ingredients: Blueberries, peach



megjoneswall Can’t have too many pizzas, especially when they’re as good as these. #yum

Ingredients: Fresh basil, pork sausage, ricotta cheese, tomatoes, mushroom, extra virgin olive oil, pizza dough, red onion, homemade tomato sauce



simplywithout Sautéed shishito peppers!

Ingredients: Shishito peppers, extra virgin olive oil, red hot chili pepper, sea salt



Cravingsinamsterdam I went to my favorite French bakery to get a baguette for dinner and I couldn’t help myself & got one extra for lunch. Goat cheese, figs & thyme. Goat cheese, heirloom tomatoes & basil.





jkwynn Green Smoothie Bowl with fixins #plant-based #plantpower

Ingredients: Banana, chia seeds, coconut water, cucumber, kale, parsley, strawberries, bee pollen, maca, hemp seeds, cacao nibs


Your Weekly Guide to Good Food Events: Sept 8th-Sept 13th

September 8, 2015

What we’re reading this week…
Current events in food + food for thought!

>Class-Action Suit Alleges Chipotle’s GMO-Free Campaign is Deceptive
>In honor of Labor Day, FoodTank features 5 Ways to Improve Workers’ Rights in the Food System

Next Foodstand Spotlight

Monday, Sept 21st, 6PM
115 5th Avenue, 6th Fl | Manhattan

Join us for an evening of drinks and collaborative thinking, as we invite entrepreneurs, creators, and innovators in good food to showcase business and develop ways to help good food pioneers be the best they can be. Tickets are $15. Use the code: foodstandfriend for free entry! 

NYC Events:

1. Wed, Sept 9th, 7PM-10PM
Wythe Hotel| 80 Wythe Ave| Brooklyn
Slow Food NYC’s 2015 (s)low down fundraiser

Slow Food NYC’s big fundraiser bash- artisanal cocktails, seasonal dishes, oysters, wine, beer, hard cider, a coffee bar, live bluegrass music, raffles, silent auction, and more! The evening’s proceeds will benefit Slow Food NYC’s program, Urban Harvest in the Schools, which provides financial and organizational support for 16 public schools throughout the city (primarily Title I), helping to initiate, maintain and expand garden and food education programs. General admission for non-members is $150.  

2. Thurs, Sept 10th, 7PM-9PM
Pioneer Works| 159 Pioneer St. | Brooklyn
Mole Negro- The Pride of Oaxaca

The state of Oaxaca is called “the land of the seven moles”. Join this class and learn how to make mole negro (the most complex and delicious of the sauces) with Jessica Hayden Mattheus of Hearth & Table. The class includes a meal and a glass of mezcal.  Tickets are $45.

3. Friday, Sept 11th, 6:30PM- 8:30PM
Crown Finish Caves| 925 Bergen Street #101| Brooklyn
The Art of Natural Cheesemaking With David Asher and Slow Food USA

 This Friday night lecture and reception hosted by Slow Food NYC is the kick-off to a weekend-long exploration with author and educator David Asher.  Enjoy tasty nibbles highlighting seasonal produce from The Pixie and The Scout alongside small-batch tipples and cheeses. Tickets for the Friday night event are $35.  The events continue with workshops on Saturday andSunday, see link for more info!

4. Sat, Sept 12th, 12:30PM-5PM
Governor’s Island
Vendy Awards 2015

That’s right! “The Oscars of street food” is back at Governor’s Isalnd for their 11th year! Get your food cart craze fix with 25+ vendors. General admission is $100, which includes food, unlimited Brooklyn Brewery beer, Santa Cristina wine bar, and a variety of non-alcoholic beverages. 

5. Sun, Sept 13th, 12PM- 2:30PM and 2:30PM-5PM
50 Kent Avenue |Brooklyn
Taste Talk’s All-Star BBQ

Celebrate a day of discovery and indulgence at Taste Talk’s All-Star BBQ, a sampling feast that brings together world-renowned chefs making signature dishes at the beautiful 50 Kent Avenue. Expect to mix & mingle with cult-status chefs at 12+ different grilling stations, while dining on their delicious BBQ creations.  Tickets are $45- only available in advance, no tickets available at door. 


Greek, Malaysian and more- Top Posts of the Week!

September 4, 2015


AMK We got some kale out of the garden for dinner tonight – about 12lbs of it. I only managed to hold up half of it. #auriasmalaysiankitchen #thesamballady #kale #homegrown



JenniferEmilson Baby marrow, feta and spicy chorizo quiche. Almost made it Meatless Monday

Ingredients: Baby marrow, chorizo, feta cheese, fresh mozzarella, Greek yogurt, heavy cream, egg, all-purpose white wheat flour unbleached




Cravingsinamsterdam Breakfast: Greek yogurt topped with caramelized wild peaches, mint, almonds & pumpkin seeds. And more fruit on the side.




AMK Monday night dinner was homemade Roti Canai, leftover egg curry, dhall and greens. Excuse the messy plate, I began eating and then remembered to take a pic. Oooooops. #auriasmalaysiankitchen #thesamballady #malaysian #brooklyn #nyc #dinner #roticanai



JenniferEmilson Stuffin’ muh Peppers Greek style. Chicken, brown rice, feta, zucchini, tomato, oregano, chilli flakes, lemon and kefir. Opa!

Ingredients: Sweet red peppers, zucchini, Roma tomatoes, yellow onion, chicken, brown rice, garlic, lemon zest, dried oregano, feta cheese, kefir


Out of the Ordinary Top Posts of the Week!

August 28, 2015


Mokalocks When you can’t decide which kind of toast to have for breakfast: Heirloom tomato, mayo & edible flowers. Brie, peach & honey. Kalamata, shallots & micro basil. Brie & jam. Avocado, wasabi mayo, furikake & yuzu powder. Nutella, strawberries & blueberries. Peanut butter, banana & red currant.



JenniferEmilson Building my breakfast stack, layer by layer.

Ingredients: Quinoa, tomato, avocado, egg, micro arugula, radicchio




Mokalocks Market beauties




Hannah Probably one of the better sandwiches I’ve had– Build your own at The Natural Sisters Cafe near Joshua Tree. You might even find yourself sitting next to Terry Richardson as you eat it, as we did… #awkwardeats

Ingredients: Avocado, cheddar cheese, grapes, hummus, romaine lettuce, red quinoa, alfalfa sprouts


henrydonahue Growing their own peppers at the food trucks in Portland. Great breakfast burrito!

Ingredients: Poblano peppers


Everybody’s talkin’ about the herb

August 26, 2015

Photo Credit: Foodstander Parke5

So here we are at the end of August, a transitional period when summer crops are in the last of their glory days, and winter and fall crops are still a little way out. Hot days, slightly cooler nights. What keeps our mouths watering and tastebuds intrigued during these times of change? Herbs! And what’s the one thing that almost everyone has the ability to grow, even if your city apartment barely has enough room for your clothes? Herbs!

We eagerly anticipate summer days with fresh basil leaves in our salads and on our tomato toasts. And we all long for those cozy winter nights with rosemary and thyme roasted meats and potatoes out of the oven that can’t help but smell like the holidays.

There’s nothing more tragic than an herb garnish on a plate at a restaurant that goes uneaten and is tossed in the trash. While some of the most widely used ingredients, herbs are often overlooked, seen as a garnish as opposed to a central component when the herb’s flavor is often what makes a dish.

So it’s time for herbs to be the stars of the show, whether it be in Elana Amsterdam’s Lemon Basil Cookies or Alison Roman’s Lime-and-Cilantro-Stuffed Black Bass. Herb-centric recipes are everywhere, and should celebrate the stuff that keeps flavors popping, all year-round.

To Grow

Sun. Good soil. Water. Sun. Good drainage. Sun.

To Store

…Delicate herbs: Trim off the ends and place them in a jar with an inch or two of water at the bottom (think bouquet of flowers). Cover the top of the herbs with a plastic bag and secure the bag to the jar with a rubber band before placing them in the fridge. (This is a great way to recycle your farmer’s market plastic bags!)
…Woody herbs: Wrap them in a damp paper towel, then seal your bundle in plastic wrap before placing it into the fridge.



Photo Credit: annefood

With over 160 varieties, basil is extremely versatile. It is used in cuisines from many different countries including India, Thailand and Italy! Your coconut curry and bruschetta do have something in common after all!





Photo credit: Johannyc

A member of the allium family (check out the beautiful flowers!), chives are related to onions, garlic, and leeks, among others. Give them a try if you’re looking for something slightly more mild.






Photo Credit: the kitchn

Does chervil look like carrot tops? That’s because it’s a member of the carrot family! Try delicate chervil in an Omelette aux Fines Herbes, as it is delicious with eggs.




Photo Credit: annefood

Savory and sweet! Mint is the most commonly used herb in desserts, but it plays a significant role in the dishes that come before, as well. Try making a mint sauce with red wine vinegar, shallots, garlic and olive oil to serve on grilled lamb chops.




Photo Credit: annefood

The ultimate herb for infusions! If you’re feeling adventurous, make lemon verbena ice cream by soaking the fresh herbs in your ice cream base. Or for a quick fix, make tisane by soaking the leaves in hot water for an after-dinner decaffeinated tea.


Photo Credit: annefood

A classic herb in Béarnaise sauce, tarragon’s strong flavor can stand up to the richest of flavors. But don’t let that fool you, as tarragon is also perfect for a fresh dish like salmon. Just check out the recipe below!


Roasted Herbed Salmon

Photo Credit: Foodstander blog Anne food.

I suggest serving the fish with a simple green salad dressed with a lemon vinaigrette. And if you need a little extra heartiness, quinoa makes a great side dish. Or try some steamed baby potatoes tossed with extra vinaigrette from your salad. Or a crusty piece of bread.


2 lbs wild salmon fillets, skin-on
1/2 cup shallots, finely diced
1/4 cup flat-leaf parsley, minced
3 tablespoons dill, minced
1 tablespoon tarragon, minced
2 teaspoons lemon zest
3 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper


Preheat the oven to 325 degrees and place a shallow pan of water inside (it helps keep the fish moist).

Mix the shallots, herbs, lemon zest, and oil together in a small bowl.

Rub the salmon fillets with EVOO and place skin-side down in a Pyrex baking dish. Season with sea salt and black pepper, then top the fillets with the herb mixture. Season again with salt and pepper.

Place the salmon in the oven with the pan of water, and roast for approximately 15-25 minutes depending on thickness of fish. To see if it is done, check between the flakes- the center will still be slightly translucent.

Serves 5-6

Featured Herb Recipes from Foodstand Posts!

Wondering how to make that inspiring post you saw on Foodstand?
Here are your fellow Foodstand friends with their recipes!


Cucumber Basil Avocado Soup

Homemade by rawbox
This recipe is super fast and easy to make!


1 ripe avocado
1 cucumber
2 small bunches of fresh basil
1 clove of garlic
2 scallions
2 cups filtered water
1 teaspoon sea salt
1 lime, juiced


Blend the ingredients until smooth with a few specks of green.


Salade Niçoise with Parsley-Anchovy Vinaigrette

Homemade by Mokalocks
This is my take on the traditional salad niçoise. I make it with seared tuna, quinoa instead of potatoes and I take the anchovies out of the salad and incorporate them into the dressing by making a parsley-anchovy vinaigrette.


½ cup of quinoa
100gr of Kalamata olives
A big handful of green beans
8 tomatoes, sliced (I used a mix)
3 soft boiled eggs
300gr of fresh tuna
Olive oil
Garlic powder
Lemon pepper (optional)
Cayenne (optional)
For the anchovy-parsley vinaigrette:
5 tablespoons of chopped parsley
8 anchovies, chopped
Zest of 1 lemon
Juice of 1 lemon
1/3 cup of extra virgin olive oil
1/3 cup white vinegar


Cook the quinoa first. Rinse it under cold water and then boil it for 12 minutes. Drain and set aside.

Then start making the vinaigrette. You can place all of the ingredients in the food processor and just pulse until you get your desired consistency. Or you can just chop the parsley and anchovies together. Then place them in a jar with the rest of the ingredients, cover with a lid and shake it until it emulsifies.  Set aside until ready to use.

Sautée the green beans in a pan with some olive oil, garlic powder, lemon pepper, salt and black pepper. Do this until they become tender- crisp.

Place the eggs in a pot with boiling water and boil them for 7 minutes.

To sear the tuna, just season it with salt, pepper and a bit of cayenne. Pour a bit of olive oil in a pan, over medium high heat. Once the pan is hot; just place the tuna and sear it for a few seconds on each side. This is where you want to be quick turning it, because it cooks pretty fast (Unless you want it well done).

Once the tuna is seared, transfer it to a cutting board and thinly slice it.

To plate up, divide the quinoa into 3 plates. Add the green beans, black olives and tomatoes. Then add the soft boiled eggs sliced in half, the tuna and finish by drizzling some of the vinaigrette.

More Herbs around Foodstand!

Fired up my grill today: grilled white corns dressed up with a homemade buttery smear of queso fresco, herbs and spice, topped with crispy prosciutto crumbles.

Ingredients: Sweet white corn, fresh cilantro, fresh thyme, queso fresco, prosciutto, mayonnaise, butter, smoked paprika

Posted by: Createlicious



Zucchini herbed coconut yogurt curry ‘majjige huli’

Ingredients: Zucchini, plain yogurt, coconut, summer squash, fresh cilantro

Posted by: ChitraAgrawal



I love the colors of fresh food!

Ingredients: microgreens, herbs, balsamic vinegar, olive oil

Posted by: Sarah_Phillips





Squash salad with sunflower shoots and herb dressing at Contrada.

Posted by: andie


More Summer Reds- Top Posts of the Week!

August 21, 2015


JenniferEmilson Isn’t tomato season grand?! Meatless Monday winner of a tomato and goat cheese tart. Just add wine

Ingredients: Heirloom tomatoes, cherry tomatoes, fresh basil, garlic, soft goat cheese, Dijon mustard, fresh cracked black pepper




Mokalocks Because I love crab so much, this soup has a double dose of it. Creamy crab & corn chowder topped with avocado & crab cakes.




Makehastenotwaste Tomato salad over baby kale with garlic-anchovy toasts: garden-fresh tomatoes, not-so-fresh breath!

Ingredients: Tomatoes, cherry tomato, fresh basil, baby kale, anchovies, garlic, toast, shallots, olive oil





balancechaos Veggies for breakfast!






Mokalocks Breakfast!


#RedEats + more top posts of the week!

August 14, 2015


JenniferEmilson All the berries have been used up now… Mixed Berry Tart in an Oat and Almond crust. #RedEats

Ingredients: Blueberries, gooseberries, strawberries, red currants, coconut oil, lemon juice, rolled oats, almond meal, maple syrup, buckwheat honey



GarciaGourmands Cranberry Chutney. #RedEats



HealthyHarlequin Some big girl’s bruschetta made with fresh tomatoes and basil. #redeats

Ingredients: Tomatoes, sourdough bread, fresh basil, onion



Mokalocks Vegetarian bibimbap for dinner tonight!




Ingredients: Black beans, shrimp, guacamole, jalapeño, Veracha, jalapeño cheddar