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Monday, 29 July 2013 17:05

Finding the Next TND

Hi all! 

 

Colleen and I are currently taking some time to figure out what's next for Thursdays. 

 

Stay tuned. 

 

Happy cooking & crafting! 

 

xo,

 

stephania 

nycphotobooth

 

Published in THURSDAYS Blog
Wednesday, 22 May 2013 19:04

TND: Sentimental Style

So, it was about three years ago this month that I made the decision to move from NYC to come back to my hometown, Louisville. I have had no regrets whatsoever about this decision-- I love, love Louisville and I feel so at home in the midwest-- but there are times when I go through really strong NYC withdrawals. I mean, what's not to love about this? Ahhh, Central Park on an amazing, spring day something like 5 or 6 years ago (crazy!!)

 

central park

This week I've been missing New York a lot, in particular, our adorable pink house in Fort Greene, Brooklyn and the sweet little neighborhood it is housed in. There was nothing I loved more than stepping out that front door and taking a stroll through the park and up and down the towhouse-lined streets for hours at a time.

fort greene house

Not to mention the fact that I kind of miss these girls, too.

My roomies Stephania,

nycphotobooth

and Caitlin. (This was our Derby party-- leave it to the Kentucky girl to make her northern friends partake in hourse racing).

nycderby

So maybe I'll get to the city sometime soon for a nice visit, but until then, I'm revelling in memories and photos and oh, so many songs that remind me of my time there. Here's one of our ultimate go-to recipes that we made very often at New York Thursday Night Dinners. This one is great for those Lazy Thursdays (which seem to happen more and more often these days :)

 

Enjoy!

xoxo,

colleen

 

Personal Pita Pizzas
by Stephania Stanley and Colleen Reilly

What you need: 

  • 4 flat, whole grain pitas
  • 8 oz package mozzarella cheese
  • 1 jar of your favorite tomato sauce
  • 8 oz spinach
  • ½ large red onion, diced
  • 2 cloves garlic, diced
  • ½ green pepper, diced
  • ½ red pepper, diced
  • ½ yellow pepper, diced
  • ½ zucchini, sliced and quartered
  • ½ head of broccoli
  • 2 tablespoons olive oil
  • Olive oil spray
  • 1 Tablespoon dried basil
  • 1 Tablespoon dried oregano
  • Pepper
  • Cayenne pepper

What to do:

Preheat the oven to 375 degrees F. 

Heat olive oil in a non-stick skillet. Dice the onion and garlic while the oil is heating. Sautee onion and garlic and begin dicing peppers. Add the peppers after the onion and garlic have sautéed about three minutes. While the peppers are sautéing, begin dicing the zucchini and chopping the broccoli into small florets. After about two minutes add the zucchini, broccoli and spinach. The spinach will cook down quickly, so don’t be intimidated by how much there is. Add basil, oregano, pepper and cayenne. If you use fresh herbs, remember that a little goes a long way! While the veggies are working in the skillet, place the pitas on olive oil-sprayed cookie sheets. Spoon out tomato sauce onto each pita and spread it around until the pita is covered with saucy goodness. After the veggies have sautéed about five more minutes, turn off the burner and scoop an even amount of veggie mixture onto each pita. Sprinkle each with the desired amount of cheese, and place in the oven. After fifteen minutes or when the cheese has begun to brown, take the pizzas out of the oven, slice each into four pieces with a large knife or a pizza cutter and devour!

Published in THURSDAYS Blog
Sunday, 15 April 2012 21:30

Green Week: Slow Food

Good morning! I hope everyone had a great weekend. I'm happy to be kicking off this week's theme, where we'll be featuring all things green in honor of Earth Day which is coming up on April 22nd. My focus: Slow Food.

To some, participating in Slow Food might mean taking a trip to the local farmer's market or growing their own seasonal produce in a home garden. To some, it means crawling around in the back yard, hunting for edible plants. For others, it means frequenting restaurants and grocers who support local purveyors with ethical and sustainable practices. To me, it is a mix of all of these things, tempered with a dash of compromise.  I'd like to share a couple of highlights from my experiences with Slow Food.

Shop carefully, prepare with care and enjoy the fruits of your labor!

Lauryn

Slow Food Part One

This past weekend, Louisville hosted the Slow Food USA National Congress, during which leaders in the Slow Food movement have a powow and determine the organization’s direction for the next four years. According to their website, "Slow Food USA envisions a world in which all people can eat food that is good for them, good for the people who grow it, and good for the planet." What impeccable timing considering Earth Week, a celebration of all things good for our planet, was only a week away! My husband Tyler, who is a Chef, was invited to participate in an evening food tasting for Slow Food which took place at beautiful Woodland Farm in Goshen, Kentucky.

slowfood_instagram1 slowfood_instagram2

The Slow Food movement deems delicious food to be "created with care from healthy plants and animals" and "nutritious food that is as good for the planet as it is for our bodies." The tasting that Tyler prepared was completely seasonal and local, and took all of these important values to heart. Spring is my second favorite season for food (late Summer/ Fall being my fave!) and Tyler's tasting was essentially Spring on A Plate. He featured gorgeous locally-foraged greens, radish, ramp aoili, and thinly sliced lambchetta (similar to porchetta).

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The greens (red and green watercress, arugula, garlic mustard, white and purple violets, purple wood sorrel, toothwort, chickweed), radish, and ramps were foraged by Tyler and his sous chef at nearby Foxhollow Farm. The grass-fed lamb was sustainably raised by a small local farm in Lincoln County, KY and processed by Marksbury Farm in Garrard County, KY.

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His tasting was a big hit! It was great to get such good feedback from the Slow Food community, and show some of the out-of-towners that Kentucky has much more to offer than just bourbon and horses. I hope we get to re-visit Woodland Farm soon-- what a gorgeous place!

 

Slow Food Part Two

One weekend about two and a half years ago, when I still lived in NYC, I visited an event on Governer's Island called Pioneers Of Change: a "festival of Dutch design, fashion and architecture." On cloud nine from Dutch-design-heaven, I was even more thrilled to discover a food-related installation/ experience inside one of the houses, named "Go Slow Café."

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The space itself was perfectly serene. Every aspect of my meal was refreshingly slow-paced and calm.

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The tea bags were sewn on-site. The menus were a map, explaining the correlation between portion size and distance each ingredient traveled. Obviously it would be ideal if everything were local. However, when that is not possible, they are encouraging that products that travel great distances are used in moderation and treated as valuable or precious.

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The largest portion (mustard greens), came from a rooftop farm in Brooklyn, only 5 miles away. The very last ingredient, "Star Dust" came from outerspace! Actually, it's just licorice powder, a traditional Dutch candy.

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It was a wonderfully yummy and eye-opening experience.

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More info on this and other projects can be found on sloom.org

 

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Slow Food has over 100,000 members worldwide, including 25,000 in the USA. Click here to find a chapter near you in the States, or click here if you'd like to locate an international chapter.  In Louisville, the Slow Food Bluegrass chapter is very active and features wonderful local events, year-round.

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Foraging for edible greens in your own backyard or on a nature hike at a local farm can be a very rewarding experience. Practically everyone in Louisville has dandelion greens, violets, purslane, chives and wood sorrel growing just steps from our backdoors. They are all delicious! If you'd like to try, consult a book on the subject and bring along a friend or professional who has already had lots of practice identifying plants. And of course, forage with caution and at your own risk.

Some links on the topic:

Backyard Buffet

Wild Greens

Backyard Salad

Foraging in our own backyard

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