jamie oliver

Photo @etsummer

JOIN THE FOOD REVOLUTION—IT’S NOT TOO LATE!

We celebrated Food Revolution Day with Jamie Oliver last Friday, but the #FoodRevolution isn’t over yet! You still have 6 days left (deadline is Sunday, May 29th at midnight EST) to enter our two Food Revolution contests.

Here’s how!

1. Join Jamie Oliver on the 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 $100 at Brooklyn Kitchen.

A big congratulations to last week’s Brooklyn Kitchen prizewinner @mr_good_food for inviting a friend to Foodstand, and the winner of Jamie’s new book, @Lulu, for her spring garlic #FoodRevolution post! Keep up the good work, and stay tuned for next week’s final winners. It could be you!

EAT & DRINK

ROAST CHICKEN WITH POTATOES & CARROTS by Jamie Oliver

INGREDIENTS

1 pound carrots
1¼ pounds potatoes
1 head of garlic
5 sprigs of fresh rosemary
olive oil
3½-pound whole higher-welfare chicken
1 lemon
5 sprigs of fresh thyme

METHOD

Preheat the oven to 425°F. Scrub, trim and halve the carrots lengthways. Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting pan.

Break the head of garlic into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the pan. Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.

Rub the chicken all over with a pinch of salt and pepper, and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the pan, on top of the vegetables.

Reduce the oven temperature to 400ºF, then add the chicken and roast for 45 minutes. Carefully remove the pan from the oven, use tongs to turn the vegetables over, then spoon any juices from the pan over the chicken.

Return the pan to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the pan to the oven, cook for a little while longer and repeat the test.

Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed. Cover the chicken with a layer of aluminum foil and a dish towel, then leave to rest for 10 to 15 minutes.

Using a sharp carving knife, cut up the chicken, then serve with the roasted veggies. Delicious with a green salad on the side.

Serves 4; Ready in 1 hour 45 minutes

FALENTIL by debspots

INGREDIENTS

1 cup lentils
1 sweet potato
1 celery rib, minced
1 scallion or 2 fat, wild chives, sliced thinly
1 large jerusalem artichoke, diced (optional)
3 tbs olive oil
1/3 cup panko, regular or gluten free
1/4 cup salted toasted almonds
cumin, to taste
cayenne, to taste
salt and pepper

METHOD

If you have time, brining lentils improves their flavor and texture. Then cook them in simmering water until they are tender: 5-7 minutes of they’re brined, 15-20 if not. Drain very well.

Cook the sweet potato in the microwave for 6 minutes or conventional oven for 50-60 minutes, until very soft.

Sauté the scallion or chives, celery, and jerusalem artichoke, if using, in 1 tbs. of the the oil for 5 minutes or so, until the vegetables soften.

Place the almonds in the bowl of a food processor and buzz until finely ground; stop before you make almond butter. Add the remaining ingredients and process until everything comes together in a mass and is uniformly pulverized. It’s ok if you have some texture, but you don’t want whole lentils or big chunks of veggies. You’ll want to stop and scrape the bowl a few times. Taste for and adjust seasoning.

Scrape this lovely paste into a big bowl, cover, and refrigerate for at least an hour and up to a day. Form into 9 patties, roughly 2 inches across and ¾ inch thick.

Preheat the oven to 350°. Heat the remaining 2 tbs. oil in a heavy, large, nonstick skillet. Cook the falentils over med-high heat until browned, about 5 minutes; flip and brown on the second side. Slide the pan into the oven for 15 minutes until the patties are heated through. Serve immediately, or refrigerate and reheat in a conventional or microwave oven—they reheat beautifully!

There are so many ways to serve these. They’re great with traditional falafel accompaniments like hummus, tomatoes, olive oil, lemon, lettuce, pita… Or you could treat them like a burger—top with mayo, ketchup, mustard, tomato, onion. Or try them with Tzatziki or Tahini Sauce with Herbs.

Makes 9 falentils, serves 4 as a main course.

Photo credit: Jamie Oliver

FOOD REVOLUTION WEEK —TIME TO KICK INTO ACTION

Food Revolution Day is this Friday, May 20th! How are you going to celebrate to help Foodstand and Jamie Oliver fix the food system? Join us at our Food Revolution Day events all week long to celebrate IRL (in real life)!

Tonight, Monday May 16th, it’s Foodstand’s Good Food Spotlight. Tomorrow, Tuesday May 17th, we have the one and only Michael Moss at Food Film & Book Club discussing his #1 NY Times Bestseller Salt Sugar Fat. Not in New York? You can host your own FB&FC event! And Friday, May 20th—Food Revolution Day we’ll be streaming live from the Union Square Greenmarket doing a special Jamie Oliver recipe demo. Stop by, say “Hi!” and be entered to win prizes!

A big congratulations to last week’s Brooklyn Kitchen prizewinner @cedric for inviting a friend to Foodstand, and the winner of Jamie’s new book, @munchiemummy for her cooked lettuce #FoodRevolution post! Keep up the good work, and stay tuned for next week’s winners!

EAT & DRINK

VEGGIE NOODLE STIR-FRY by Jamie Oliver

INGREDIENTS

8 ounces thick flat rice noodles (rice sticks) or chow mein-style egg noodles
1 red onion
2 cloves of garlic
2 inch piece of fresh root ginger
1/4 of a bunch of fresh cilantro
1 small head of broccoli
1 red or yellow bell pepper
12 ounces firm tofu
1 carrot
optional: 1/2 a fresh red chile
3/4 cup raw cashew nuts
vegetable oil
4 ounces snow peas
4 ounces baby spinach
2 limes
Asian sesame oil
low-salt soy sauce

METHOD

Cook the noodles following the package instructions, then drain and refresh in cold water (this stops them from over-cooking) and place to one side.

On a cutting board, peel and thinly slice the onion, then peel and finely chop the garlic. Peel the ginger using a teaspoon, then chop into matchsticks.

Pick the cilantro leaves and finely chop the stalks. Cut the broccoli florets off the stalk, halve any larger florets, then thinly slice the stalk. Halve the bell pepper, scoop out the seeds and pith with a teaspoon, then slice into strips.

Cut the tofu into rough ¾ inch cubes. Using a vegetable peeler, peel the carrot lengthways into long ribbons. Trim and halve the chile lengthways (if using), then run a teaspoon down the cut side to scoop out the seeds and white pith. Thinly slice at an angle, then wash your hands thoroughly.

Place a wok or large non-stick frying pan on a medium heat, add the cashew nuts, and toast until golden, stirring regularly. Tip into a small bowl.

Place the wok or pan back on high heat and drizzle in 1 tablespoon of vegetable oil. Add the red onion, garlic, ginger and cilantro stalks, then fry for 2 minutes, or until lightly golden, stirring regularly.

Throw in the broccoli, bell pepper, tofu and snow peas, and fry for 2 minutes, stirring regularly. Stir in the spinach and let it wilt, then add the noodles and carrot ribbons. Toss well for a minute to heat through.

Squeeze over the juice from half the lime, add 1 teaspoon of sesame oil and 2 tablespoons of soy sauce, then toss to coat. Sprinkle over the sliced chile (if using), toasted nuts and the reserved cilantro leaves, then serve with lime wedges for squeezing.

Serves 4; Ready in 30 minutes

PARSNIP COCONUT CREAM SOUP by irobbedafarmer

INGREDIENTS

6 medium diced parsnips
2 cloves of garlic
1 cup diced sweet onion
1 can organic coconut milk
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon grated ginger—add more if you like it with a stronger kick
1/3 cup olive oil
Salt and pepper
5 cups water

METHOD

Preheat oven to 400 degrees where parsnips will roast for 20-30 minutes until soft, but not burnt.

Bring a cast iron pan to medium heat, add olive oil, onions and garlic. Stir for about a minute until the garlic and onion are getting soft but not browned. Add parsnips, turmeric, cumin, salt and pepper and stir until all are mixed well.

When parsnips are ready, put them in a blender with the five cups of water. Blend until soft and smooth, then transfer to the heated pan. Add the coconut milk and ginger. Stir until all is mixed well and let it simmer for about 5 minutes.

Ready to serve! You can garnish with snap peas or cilantro to give it a green kick!

Photo @JenniferEmilson

INVITE YOUR FRIENDS AND GET INTO THE KITCHEN

The Food Revolution is underway! As you know, this month we’re partnering with Jamie Oliver’s Food Revolution Day to do our part to fix the food system. You’ve been showing us your #FoodRevolution posts on the Foodstand app, but there’s power in numbers—so why not bring some friends?!

Invite 3 friends to join the Revolution on Foodstand! Each friend you bring to Foodstand enters you to win $100 at Brooklyn Kitchen. Help your friends take charge in their homes and kitchens, and inspire them to cook a meal to fight back—have them join today to get a starter pack of recipes and tips from Jamie and Foodstanders.

A big congratulations to last week’s Brooklyn Kitchen prizewinner @MelissaSteward for inviting a friend to Foodstand, and the winner of Jamie’s new book, @carpe_deli, for her Tropical Maracuja Ice Cubes #FoodRevolution post! Keep up the good work, and stay tuned for next week’s winners!

 
 

EAT & DRINK

MINESTRONE SOUP by Jamie Oliver

INGREDIENTS

1 clove of garlic
1 red onion
2 carrots
2 stalks of celery
1 zucchini
1 small leek
1 large potato
1 x 15-ounce can of cannellini beans
2 slices of higher-welfare smoked bacon
olive oil
½ teaspoon dried oregano
1 fresh bay leaf
2 x 14-ounce cans whole peeled tomatoes
4 cups organic vegetable broth
1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
4 ounces whole wheat pasta
optional: ¼ of a bunch of fresh basil
Parmesan cheese

METHOD

Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and zucchini, then add the vegetables to a large bowl. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into ½ inch slices. Add to the bowl.

Scrub and dice the potato. Drain the cannellini beans, then set aside. Thinly slice the bacon.

Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the bacon and fry gently for 2 minutes, or until golden. Add the garlic, onion, carrots, celery, zucchini, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally. Add the potato, cannellini beans and canned tomatoes, then pour in the vegetable broth.

Stir well, breaking up the tomatoes with the back of a spoon. Cover with a lid and bring everything slowly to a boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile…

Remove and discard any tough stalks bits from the greens, then roughly chop. Using a rolling pin, bash the pasta into pieces while it’s still in the package or wrap in a clean tea towel.

To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.

Add a splash more broth or water to loosen, if needed. Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of whole wheat bread, if you like.

Serves 8; Ready in 1 hour 20 minutes

 
 

ROASTED ASPARAGUS WITH LEMON, CHORIZO AND FETA CHEESE by gingerandchorizo

INGREDIENTS

600g (21 ounces) asparagus, snap off the woody ends (save for stock if you like) and peel the end of the stems (optional)
1 un-waxed lemon, thinly sliced
8-10 slices of chorizo
50g (just under 2 ounces) feta cheese
A handful of whole raw almonds
Salt and pepper
Olive oil
Fresh mint leaves (optional)
serving ideas:
on its own
on top of grains like quinoa or millet
filling for baked sweet potato (or potato)
in wraps
on sourdough
with mixed leafy salad

METHOD

Preheat the oven to 200 degrees celsius (390 F).

Arrange the asparagus (in one layer) on a baking sheet lined with parchment paper. Give a good few twists of pepper. Lay the lemon slices on the asparagus and then drizzle a good glug of olive oil. Bake in the oven for about 20 minutes (depends on the size of your asparagus—if they are thin ones, minus 5 minutes roasting time) then add the chorizo slices. Bake in the oven for another 5 to 8 minutes or until the sausage turns crispy.

While the asparagus is roasting, toast the almonds in a dry frying pan on low heat until they are lightly toasted and aromatic, about 5 minutes. Transfer the nuts to a cutting board and roughly chop.

When the chorizo is nice and crispy, remove the tray from the oven. If you are serving it straight from the tray then crumble feta cheese on top and sprinkle over the chopped almond. Season with salt if needed. Alternatively, transfer the asparagus, lemon and chorizo to a serving platter (or individual plate) before adding the cheese and nuts. Serve immediately.

Serves 2

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

INGREDIENTS

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
olive oil
1 lemon
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
1 lemon

METHOD

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

INGREDIENTS

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

METHOD

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.