1. 30 Oct


    #fallbeauties @unsqgreenmarket

    //PHOTOS BY AP//

     

  2. 15 Oct


    {MARKET DEMO} Inspired by CIDER WEEK, we cooked up a tasty and quick autumnal side dish. //SWEET POTATO & ASIAN PEAR HASH W. SHALLOTS, ROSEMARY, APPLE CIDER// Simple, savory-sweet cubes of sweet potatoes are cooked up with fragrant rosemary, shallots and tangy apple cider. The addition of barely-cooked asian pears gives it a delicate crunch. This makes a great accompaniment to pork and would be lovely in place of traditional side dishes found at a holiday supper  -AP SERVES SIX INGREDIENTS 2 pounds (about four to six) sweet potatoes, scrubbed and diced 3 Asian pears, scrubbed and dicedcoarse salt and freshly ground black pepper1 to 1-1/2 cups of fresh apple ciderdash ground nutmegdash ground cinnamonextra-virgin olive oila few shallots, mincedfresh rosemary sprigs DIRECTIONS In a high-sided skillet, cover sweet potatoes with half a cup of cider. Add water until potatoes are covered and bring to a boil. Add rosemary springs, season with salt and cook until tender, about 7 minutes. Drain and remove rosemary. Set aside potatoes into a large bowl and wipe out skillet. Heat oil in skillet over medium-high heat. Add shallots and cook until translucent. Add apple cider, nutmeg, cinnamon, black pepper and rosemary sprig. Boil mixture until reduced by half. Remove rosemary and mix in the sweet potatoes.  Reduce heat to medium, add diced asian pears, and cook, stirring, until tender, about 4 minutes. Adjust seasoning if needed. COOKSNOTEWhile prepping fruit, make sure to place in a medium bowl and cover with water and a splash of lemon juice or apple cider vinegar to prevent browning. When ready to use, drain fruit and discard the water. You can substitute any crisp apple if you cannot find Asian pears at your local farmers market (Honeycrisp works well). //ORIGINAL RECIPE BY AP + LC// (Taken with Instagram at Union Square Greenmarket)

    {MARKET DEMO} Inspired by CIDER WEEK, we cooked up a tasty and quick autumnal side dish.

    //SWEET POTATO & ASIAN PEAR HASH W. SHALLOTS, ROSEMARY, APPLE CIDER//
    Simple, savory-sweet cubes of sweet potatoes are cooked up with fragrant rosemary, shallots and tangy apple cider. The addition of barely-cooked asian pears gives it a delicate crunch. This makes a great accompaniment to pork and would be lovely in place of traditional side dishes found at a holiday supper  -AP


    SERVES SIX
    INGREDIENTS
    2 pounds (about four to six) sweet potatoes, scrubbed and diced
    3 Asian pears, scrubbed and diced
    coarse salt and freshly ground black pepper
    1 to 1-1/2 cups of fresh apple cider
    dash ground nutmeg
    dash ground cinnamon
    extra-virgin olive oil
    a few shallots, minced
    fresh rosemary sprigs

    DIRECTIONS
    In a high-sided skillet, cover sweet potatoes with half a cup of cider. Add water until potatoes are covered and bring to a boil. Add rosemary springs, season with salt and cook until tender, about 7 minutes. Drain and remove rosemary. Set aside potatoes into a large bowl and wipe out skillet.
    Heat oil in skillet over medium-high heat. Add shallots and cook until translucent. Add apple cider, nutmeg, cinnamon, black pepper and rosemary sprig. Boil mixture until reduced by half. Remove rosemary and mix in the sweet potatoes. 
    Reduce heat to medium, add diced asian pears, and cook, stirring, until tender, about 4 minutes. Adjust seasoning if needed.

    COOKSNOTE
    While prepping fruit, make sure to place in a medium bowl and cover with water and a splash of lemon juice or apple cider vinegar to prevent browning. When ready to use, drain fruit and discard the water. You can substitute any crisp apple if you cannot find Asian pears at your local farmers market (Honeycrisp works well).


    //ORIGINAL RECIPE BY AP + LC//
    (Taken with Instagram at Union Square Greenmarket)
     

  3. 8 Oct


    {MARKET DEMO} Let’s jump right into fall, shall we?  //QUICK N’ SPICY WINTER SQUASH// This recipe is inspired by Regina’s Schrambling’s wonderful squash sauté. The technique of grating squash is two-fold: it minimizes cooking time and creates a mouthfeel that is light and comforting. We picked up several varieties from Maxwell’s Farm (Butternut, Kabocha, and Festival) and went to work. Best part of the day was a shopper who exclaimed loudly to his friends after trying a sample:“ OMG, this is a flavor explosion in my mouth!!!” -AP SERVES 4 INGREDIENTS 2 to 3 assorted winter squash, the smaller the better a few pats of unsalted butter a few glugs of extra-virgin olive oila few shallots, minced red pepper flakes salt and freshly ground black pepper, to taste  fresh flat-leaf parsley, minced DIRECTIONS Peel the squash, cut in half and scrape out the seeds. Grate the squash on the coarsest holes of a four-sided grater. Set aside. In a large, deep skillet, warm the olive oil over medium heat. Saute the shallots until golden, add the squash and a generous pinch of red pepper flakes. Cook, stirring constantly, 7 to 10 minutes, or until the squash is tender but not mushy. Stir in the butter pats until melted and season with salt and pepper. Mix in the parsley and serve immediately. COOKSNOTE Fresh herbs really make this recipe sing. There are unlimited flavor combinations of winter squash and herbs so don’t be afraid to experiment with different types of ingredients. It’s nice to play fast and loose with a recipe like this, so adjust accordingly. If shallots are not available, red onion or garlic will work. //ADAPTED RECIPE BY AP + LC//

    {MARKET DEMO} Let’s jump right into fall, shall we? 

    //QUICK N’ SPICY WINTER SQUASH//

    This recipe is inspired by Regina’s Schrambling’s wonderful squash sauté. The technique of grating squash is two-fold: it minimizes cooking time and creates a mouthfeel that is light and comforting. We picked up several varieties from Maxwell’s Farm (Butternut, Kabocha, and Festival) and went to work. Best part of the day was a shopper who exclaimed loudly to his friends after trying a sample:“ OMG, this is a flavor explosion in my mouth!!!” -AP

    SERVES 4
    INGREDIENTS
    2 to 3 assorted winter squash, the smaller the better
    a few pats of unsalted butter
    a few glugs of extra-virgin olive oil
    a few shallots, minced 
    red pepper flakes 
    salt and freshly ground black pepper, to taste 
    fresh flat-leaf parsley, minced
    DIRECTIONS
    Peel the squash, cut in half and scrape out the seeds. Grate the squash on the coarsest holes of a four-sided grater. Set aside. 

    In a large, deep skillet, warm the olive oil over medium heat. Saute the shallots until golden, add the squash and a generous pinch of red pepper flakes. Cook, stirring constantly, 7 to 10 minutes, or until the squash is tender but not mushy. Stir in the butter pats until melted and season with salt and pepper. Mix in the parsley and serve immediately.


    COOKSNOTE
    Fresh herbs really make this recipe sing. There are unlimited flavor combinations of winter squash and herbs so don’t be afraid to experiment with different types of ingredients. It’s nice to play fast and loose with a recipe like this, so adjust accordingly. If shallots are not available, red onion or garlic will work.
    //ADAPTED RECIPE BY AP + LC//
     

  4. 26 Sep


    This is great.

    This is great.

     

  5. 3 Sep


    I got to do this today  #lovemyjob //PHOTO & STYLING BY AP//

    I got to do this today  #lovemyjob

    //PHOTO & STYLING BY AP//

     

  6. 26 Aug


    {MARKETDEMO} In the heat of the summer, what could be better than a deconstructed tomato sandwich? Summer squash is sliced papery thin and tossed with a medley of grape & sungold tomatoes, and garlic chives. Finish with an apple cider vinaigrette and fresh cracked pepper and sea salt. Serve with a hearty chunk of Francesca’s Bakery multi-grain bread. //ORIGINAL RECIPE & PHOTO BY AP//

    {MARKETDEMO} In the heat of the summer, what could be better than a deconstructed tomato sandwich? Summer squash is sliced papery thin and tossed with a medley of grape & sungold tomatoes, and garlic chives. Finish with an apple cider vinaigrette and fresh cracked pepper and sea salt. Serve with a hearty chunk of Francesca’s Bakery multi-grain bread.

    //ORIGINAL RECIPE & PHOTO BY AP//

     

  7. 12 Aug


    Captured by HONY!!!! 

    Captured by HONY!!!! 

     

  8. 10 Aug


    {AT WORK} ”Can you make make Olympic rings out of colorful fruit and veg in the market?”-my boss giving me #awesomeworktodo //STYLING & PHOTO BY AP//

    {AT WORK} ”Can you make make Olympic rings out of colorful fruit and veg in the market?”-my boss giving me #awesomeworktodo

    //STYLING & PHOTO BY AP//

     

  9. 6 Aug


    Math: making cooking simple + fun //STYLING BY AP// (Taken with Instagram at Union Square Greenmarket)

    Math: making cooking simple + fun

    //STYLING BY AP//

    (Taken with Instagram at Union Square Greenmarket)

     

  10. 4 Aug


    {MARKET DEMO} Always trust that your ingredients will dictate your outcome //SKILLET JAM: PLUM & BALSAMIC VINEGAR// The rep from Toigo Orchards approached with a flat of over-ripe plums bursting through their skins, and asked if I could make anything with them. A quick rummage of ingredients on-hand resulted in a table jam with a complex, flavorful taste. Delicious stirred into yogurt or slathered on crusty bread.  -AP MAKES 2 PINTS INGREDIENTS 1 cup sweet balsamic vinegar 2 cups brown sugar 6 pounds ripe plums, stoned and chopped a pinch of ground cinnamon 1 whole lemon peel, finely minced DIRECTIONS Warm the vinegar in a large and deep skillet over medium low heat. Add the sugar and stir until dissolved. Turn the heat to medium high and add the rest of the ingredients and cook until the jam has thickened nicely, stirring it occasionally. Add the sugar and stir until dissolved. Turn the heat to medium high and add the rest of the ingredients and cook until the jam has thickened nicely, stirring it occasionally. Once you have the desired ‘jam’ thickness, take off the heat and let it sit for a few minutes, stirring it a few more times. The jam will thicken a little more once it’s completely cooled. Transfer it into canning jars for processing or refrigerate and eat within two weeks. COOKSNOTE These plums were so ripe that chopping was unnecessary, I simply crushed them through my fingers and removed the skins. If you’re shopping at your local  farmers market it is worth asking the farmer if he has bruised or over-ripe fruit. They will discount the “ugly fruit” and you’ll have perfectly sweet jam. //ORIGINAL RECIPE & PHOTO BY AP//

    {MARKET DEMO} Always trust that your ingredients will dictate your outcome

    //SKILLET JAM: PLUM & BALSAMIC VINEGAR//

    The rep from Toigo Orchards approached with a flat of over-ripe plums bursting through their skins, and asked if I could make anything with them. A quick rummage of ingredients on-hand resulted in a table jam with a complex, flavorful taste. Delicious stirred into yogurt or slathered on crusty bread.  -AP

    MAKES 2 PINTS

    INGREDIENTS

    1 cup sweet balsamic vinegar

    2 cups brown sugar

    6 pounds ripe plums, stoned and chopped

    a pinch of ground cinnamon

    1 whole lemon peel, finely minced

    DIRECTIONS

    Warm the vinegar in a large and deep skillet over medium low heat. Add the sugar and stir until dissolved. Turn the heat to medium high and add the rest of the ingredients and cook until the jam has thickened nicely, stirring it occasionally.

    Add the sugar and stir until dissolved. Turn the heat to medium high and add the rest of the ingredients and cook until the jam has thickened nicely, stirring it occasionally. Once you have the desired ‘jam’ thickness, take off the heat and let it sit for a few minutes, stirring it a few more times. The jam will thicken a little more once it’s completely cooled.

    Transfer it into canning jars for processing or refrigerate and eat within two weeks.

    COOKSNOTE

    These plums were so ripe that chopping was unnecessary, I simply crushed them through my fingers and removed the skins. If you’re shopping at your local  farmers market it is worth asking the farmer if he has bruised or over-ripe fruit. They will discount the “ugly fruit” and you’ll have perfectly sweet jam.

    //ORIGINAL RECIPE & PHOTO BY AP//