Acupuncturist Treats 40 NFL Players in 4 Cities

http://www.nytimes.com/2010/11/30/sports/football/30acupuncture.html

Yummy Pumpkin and Leek Tart

Pumpkin: The Flavor of Late Fall

By MARTHA ROSE SHULMAN

I never got around to carving a jack-o’-lantern for Halloween. I bought the pumpkin, yes, but then decided to save it for cooking. The day after Halloween, I cut it into chunks — about eight pounds — put them on foil-lined baking sheets, covered the sheets and roasted them at 425 degrees until they were very soft, which took about 1 1/2 hours. Then I spent the week making pumpkin recipes.

Jack-o’-lantern pumpkins are easier to cut than other pumpkinlike squashes, like kabochas, because the skin is not as thick and hard. The flesh is also very moist, which is one of the reasons I think it works well in a savory pie. (Depending on what you’re making, it can be a good idea to drain the purée in a cheesecloth-lined strainer.)

I used some of the pumpkin for a savory Greek pumpkin and leek pie, which is now in my freezer awaiting Thanksgiving; it will serve as an entree for the vegetarians at the table. I also made pumpkin cornbread, inspired by a Basque recipe but perfect for a Thanksgiving table. And if you love pumpkin pie but don’t want to bother with the crust, you’ll get some of the same wonderful flavors in this week’s Indian pudding and pumpkin gelato.

But a Thanksgiving dinner needs more than just pumpkin. You can find creative dishes from famous chefs at the Well blog’s vegetarian Thanksgiving interactive. And following today’s recipe, I’ve appended a list of my holiday favorites, culled from the Recipes for Health archive.

Greek Pumpkin and Leek Pie

This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it well and freeze it. Like all winter squash, pumpkin is an excellent source of vitamin A, in the form of beta carotene, and a very good source of vitamin C, potassium, dietary fiber and manganese.

2 1/2 pounds pumpkin, cut into large chunks

6 tablespoons extra virgin olive oil

3 large leeks (about 1 1/2 pounds), white and light green parts only, cleaned and chopped

2 large garlic cloves, minced

1/4 cup chopped fresh dill

1/4 cup chopped fresh mint

1/4 teaspoon freshly grated nutmeg

1 cup crumbled feta cheese (about 4 ounces)

3 large eggs, beaten

Salt and freshly ground pepper

12 sheets phyllo dough

1. Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of the olive oil on top and cover tightly with foil. Place in the oven, and roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Turn the oven down to 375 degrees.

2. Peel the cooled pumpkin, and place in a large bowl or in a food processor fitted with the steel blade. Purée coarsely or mash with a fork. Stir in the herbs, nutmeg and feta. Season to taste with salt and pepper.

3. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick frying pan. Add the leeks. Cook, stirring, until tender and just beginning to color, five to 10 minutes. Add the garlic, and continue to cook until fragrant, 30 seconds to a minute. Remove from the heat, and add to the pumpkin. Beat the eggs, and stir into the pumpkin mixture.

4. Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in seven sheets of phyllo dough. Place them not quite evenly atop one another, so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the pumpkin mixture, and fold the edges over. Brush the folded-over phyllo with olive oil, then layer five more sheets of dough over the top, brushing each with olive oil (or a combination of melted butter and olive oil). Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake in a 375-degree oven for 40 to 50 minutes until the top is golden brown. Serve warm or at room temperature. Recrisp the crust if necessary in a low oven for 10 to 20 minutes.

Yield: Serves eight to 10.

Advance preparation: The pumpkin can be cooked and mashed three or four days ahead of making the dish and kept in the refrigerator in a covered bowl. Drain off liquid that accumulates. The filling will keep for two or three days in the refrigerator; don’t add the eggs until you’re ready to assemble the pie.

The finished tart keeps for a few days, but you must keep crisping the phyllo. This is easily done, either in a low oven (250 degrees to 300 degrees) for 10 to 20 minutes or in a hot oven that has just been turned off for 5 to 10 minutes. You can assemble the pie in its entirety, double-wrap it in plastic wrap and foil, and freeze until ready to bake. Uncover, brush the top with olive oil or melted butter, and transfer directly from the freezer to the oven. Add 15 minutes to the baking time.

Nutritional information per serving (eight servings): 312 calories; 17 grams fat; 5 grams saturated fat; 96 milligrams cholesterol; 32 grams carbohydrates; 2 grams dietary fiber; 383 milligrams sodium (does not include salt added during preparation); 9 grams protein

Nutritional information per serving (10 servings): 250 calories; 14 grams fat; 4 grams saturated fat; 77 milligrams cholesterol; 26 grams carbohydrates; 2 grams dietary fiber; 306 milligrams sodium (does not include salt added during preparation); 7 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com. Her latest book is "The Very Best of Recipes for Health."

A Gluten-Free Thanksgiving

Stephen Scott GrossPumpkin Dumplings With Radicchio

By TARA PARKER-POPE

When Silvana Nardone’s son Isaiah was diagnosed with gluten intolerance three weeks before Thanksgiving, the Brooklyn mom knew she faced a particularly challenging holiday meal. But as the owner of a bakery and founding editor of the food magazine Every Day With Rachel Ray, Ms. Nardone was up to the challenge.

“Cornbread was the first thing Isaiah wanted me to make,” says Ms. Nardone. “I tested it and failed. But once I finally got it, that was my platform for many other dishes.”

Gluten is a protein found in wheat, rye and barley, so it can be challenge to cook without it. Ms. Nardone’s adventures in gluten-free cooking are documented in her new cookbook, “Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals.”

For Well’s Vegetarian Thanksgiving series, Ms. Nardone offers three gluten-free vegetarian dishes that celebrate the season: pumpkin dumplings with radicchio, apple-pecan corn bread stuffing (made with her “double corn” cornbread,) and pumpkin muffins with crumble topping.

With a husband who is a vegetarian and a son who requires gluten-free food, Ms. Nardone has learned that cooking challenges can boost creativity in the kitchen.

“It forced me to be a better cook,” says Ms. Nardone, who blogs about gluten-free cooking at DishTowelDiaries.com. “It opens up a whole new way of cooking that you didn’t even know existed.”

See Ms. Nardone’s recipes below, and go to “Well’s Vegetarian Thanksgiving”to see all the dishes in the series that have been published so far.

Silvana Nardone’s
Gluten-Free Pumpkin Dumplings With Radicchio

Something to keep in mind when you make this recipe — it’s a lot easier than you think. The dumplings are super light and pillowy, but if you prefer a firmer texture, add more gluten-free flour, 1 tablespoon at a time, to the pasta dough.

1 15-ounce can pure pumpkin puree
2 large eggs, lightly beaten
1 cup store-bought gluten-free flour blend
Salt
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1/4 teaspoon crushed red pepper flakes
1 small head radicchio, sliced into 1/4-inch strips (about 2 cups)
2 tablespoons chopped fresh flat-leaf parsley

1. Bring a large pot of salted water to a boil. In a large bowl, combine the pumpkin puree, eggs, flour and 1 teaspoon salt to make the dough.

2. In a large saucepan, heat the olive oil over medium heat. Add the onion and red pepper flakes and cook until softened, about five minutes; remove from the heat and set aside.

3. When the water comes to a boil, use a teaspoon to scoop up the dough and form a dumpling, then carefully slide the dumpling off the spoon and into the boiling water. Continue forming dumplings until half the dough is used. Cook until the dumplings float, then simmer for about two minutes; remove with a slotted spoon and add to the saucepan with the onion. Repeat with the remaining dumpling dough.

4. Return the saucepan with the onion to medium-high heat. Toss in three-quarters of the radicchio and stir gently until just wilted, about two minutes; season with 1/2 teaspoon salt or to taste. To serve, divide the dumplings and sauce among four bowls and top with the remaining radicchio and parsley.

Yield: Serves 4.

Stephen Scott GrossApple-Pecan Cornbread Stuffing

Silvana Nardone’s
Gluten-Free Apple-Pecan Cornbread Stuffing

Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your counter top overnight, uncovered, to dry out.

Double Corn Cornbread:
1 cup rice milk
1 tablespoon apple cider vinegar
1 cup cornmeal, preferably medium grind
1 cup store-bought gluten-free flour blend
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature, lightly beaten
1/4 cup vegetable oil
1 cup corn kernels (from about 1 ear of corn)

Stuffing:
2 tablespoons extra-virgin olive oil, plus more for greasing
1 small onion, chopped
2 stalks celery, thinly sliced
Salt
Pepper
4 cups Double Corn Cornbread (see recipe below), toasted and cut into 1-inch pieces
1 Granny Smith apple, peeled, cored and finely chopped
2 teaspoons dried herb blend, such as McCormick Italian Seasoning
1/2 cup chopped pecans

1. Prepare the cornbread. Preheat oven to 350 degrees Fahrenheit. Grease a 4 1/2-inch by 8 1/2-inch loaf pan. In a small bowl, stir together the milk and vinegar. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the milk mixture, eggs and oil until just blended; fold in the corn kernels. Pour the batter into the prepared pan.

2. Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan set on a wire rack.

3. Prepare the stuffing. Preheat oven to 350 degrees. Generously grease an 8-inch square pan with olive oil. In a skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about five minutes; season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.

4. In a large bowl, toss together the onion mixture, cornbread, apple and herb blend. Transfer to the prepared pan. Scatter the pecans on top and cover with foil; bake for 15 minutes. Remove the foil; bake until crispy and golden, about 20 minutes more.

Yield: Serves 6 to 8.

Stephen Scott GrossIsaiah’s Pumpkin Muffins With Crumble Topping

Silvana Nardone’s
Isaiah’s Pumpkin Muffins With Crumble Topping

If you make these muffins around the holidays, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter. You can also make pumpkin muffin tops with this recipe — just use a muffin-top pan and bake for about 10 minutes.

Topping:
1/4 cup store-bought gluten-free flour blend
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon pumpkin pie spice
4 tablespoons all-vegetable shortening
Confectioners’ sugar, for sprinkling

Muffins:
1 3/4 cups store-bought gluten-free flour blend
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 large eggs, at room temperature
1 cup canned pure pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

1. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.

2. Prepare the crumble topping. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.

3. To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.

4. In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until just combined.

5. Fill each muffin cup almost full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan, set on a wire rack. Using a sieve, sprinkle with confectioners’ sugar.

Yield: 12 muffins.

Success means we go to

sleep at night knowing that

our talents and abilities were used

in a way that served others.

Marianne Williamson

Perfect Pie Crust

Sunday November 7, 2010 and runs until March 28, 2011 from 10:00 am until 2:00 pm.

Welcome to the Logan Square Farmers Market

Signup for Market Updates!

Email:

The Logan Square Indoor Winter Farmers Market begins on Sunday November 7, 2010 and runs until March 28, 2011 from 10:00 am until 2:00 pm.

The Logan Square Farmers Indoor Winter Market will be once again be located at the Congress Theatrer, 2135 N. Milwaukee Ave. The market will run from 10am to 2pm.

Logan Square Farmers Market is now on facebook

Looking to sell at the indoor winter market?
We are no longer accepting applications for the indoor winter market. But if you are lookling for an application click here.
The deadline for applications is Monday, November 1, 2010

Food stamps and credit cards now accepted at the market. Click here for details.

Logan Square Farmers Market is run independently by the Logan Square Chamber of Commerce. We thank the City of Chicago's Mayor's Office of Special Events for their assistance in launching the market in 2005 and partnering with the Chamber to grow.

New Vendors for 2010: See a complete list of vendors, including links to their websites in Vendor Information.

Enriching Logan Square: The Chamber of Commerce has set aside information tents for both community organizations and local businesses that want to reach out to folks at the market. Click here for more information.

CSA's, CSAs offer a box of the farmer's freshest produce or meat every week. The vegetables vary, depending on what the farmer is growing. Eating from the local foodshed brings with it so many benefits, from offering an affordable source of healthy food while reducing the carbon footprint incurred delivering that food to our plates, to supplying a connection for where our food comes from, to creating a true sense of food security. Joining CSAs help farmers thrive, while also giving you the freshest veggies available in a weekly box! For a list of our farmers offering CSA's click here

some

Vendor Information

Check out this year's farmers market vendor list...

Abbey Brown Soap Artisan

Abbey Brown uses only the finest ingredients; they are always fair trade and all our herbs are organic and grown locally by Smits farm. They make our products fresh daily, by hand, cutting trimming and packaging is all done by us in house. They are proud that they are the only Soap Shoppe in Chicago using these high quality ingredients while taking care to infuse our oils with herbs and botanicals. They do this everyday because there isn’t anything more rewarding then creating specialty soaps and aromatherapy blends for you.

Black Dog Gelato

Black Dog Gelato produces artisanal gourmet gelatos and sorbets. All of our products are made from scratch, and are run in small batches to insure the freshest and highest quality, flavor, and texture. Black Dog Gelato operates in the heart of Chicago and distributes to local restaruants and cafes.

Cedar Valley Sustainable Farm

An old-fashioned family farm located north of Ottawa, IL on the banks of Indian Creek. Jody and Beth Osmund returned to this family farm to five years ago to embark on sustainable farming.
They use sustainable method of farming and living that emphasizes responsible stewardship of our resources. They raise there animals in ways that nurture and respect nature’s systems.
They offer a meat csa.
Cedar Valley will be at the farmers market every third Sunday of the month.

Chicago Honey Co-op

They have been tending the bees and making natural honey from chemical free beehives at this spot for the past five years.

Cookie Jar Cookies

Homemade organic and gluten free cookies using the highest quality, most pure organic ingredients thery could find.

Earth First Farms

Southwest Michigan's finest Certified Organic apples and premium apple cider. Come taste the difference and find out how you can find certified organic fruit grown within 100 miles of Chicago! Ask us about You-Pick weekends and our innovative tree lease program.

Jake's Country Meats

With over six generations of farming they take pride in providing environmentally friendly practices, animal compassionate standards, animals raised without antibiotics or growth hormones, animals raised on green pasture and in deep bedded barns with outdoor access.
They will providing fresh, natural pork direct from their family farm.
Products include: Boneless Han Roast, Boneless Pork Roast, Pork chops, Pork Cutlets, Ribs, Bacon, Sausage.

Lyons Fruit Farm

Lyons Fruit farm has been in operation for 28 years. They farm on 15 acres of land. They are a 3rd generation fruit farmer. Among the products there will be: asparagus, eggplant, okra, peas, tomatoes.

M's Organic Sustainable Farm

They specialize in Greens (arugala,lettuces, chards. Asian greens for stirfries and cabbages) as well as herbs (dried and live), greens,tomatoes,peppers, sunflowers and more.We also create Pestos, Sauces and Granolas.

Many more and you can also do a CSA here

CSA Shares 2011 Logan Square Full&Half Shares:egg option

November 6, 2010 · Filed under CSA

CSA Information Sheet: www.msorganicfarm.com
TO SIGN UP: mail or email form below with check made out to MM Graff.
“Harmony, Balance, Bliss.”
Organic Vegies, Herbs & Granola PLUS free Range Eggs.
Hello and thank you for your inquiry about Organic Produce Shares at M’s Organic Farm where we support a Cruelty Free Animal Environment
We specialize in Greens(Greens, Arugala, Spinach,& more ), expect them in every box

csa list http://www.thelocalbeet.com/2010/02/11/2010-csa-guide/

Acorn Squash

Acorn Squash with Applesauce

Prep Time: 10 minutes
Cooking Time: 45 minutes
Yields: 2 servings

Ingredients:
1 acorn squash
1 tablespoon olive oil
1 cup apple sauce
Cinnamon

Directions:

1. Preheat oven to 350 degrees.
2. Cut squash in half and remove seeds with a spoon.
3. Place squash halves skin side down on a baking sheet.
4. Rub olive oil over squash halves.
5. Fill squash halves with applesauce.
6. Sprinkle cinnamon on top of each.
7. Bake for 45 minutes, or until a fork inserts smoothly through squash meat

http://blog.integrativenutrition.com/?page=1

NY Times: roasted root vegetables

http://well.blogs.nytimes.com/2010/11/05/dr-weils-simple-roasted-root-vegetables/

Brain Food

Image by hyg-27

Eating certain foods is well-documented as being good for your brain. But did you know that you actually burn calories just by thinking? In fact, an active brain can burn an extra 100 calories per hour. No wonder we are so hungry after a long day of work!

“Feeding the brain” is not in the realm of thought, but rather of fact. For this reason, it is important to load our bodies with healthy and nutritious foods. Our brains, like our bodies, need nutrition to stay active and the more vitamins and nutrients that our foods contain, the more likely we are to perform at both our mental, and physical peak.

So what kind of foods are sure to give us that extra brain power (don't we all wish we had just a little bit more)?

Here are the top 7:
Apples: the healthy chemicals in apples actually help protect the brain from neurodegenerative diseases (those that cause the brain to wear down), such as Parkinson’s and Alzheimer’s. Apples also help protect against damage by bacteria, fungi, and viruses.

Berries: contain many anti-oxidative compounds (think of them as anti-rusting agents), that can help prevent various kinds of brain damage from free-radicals, ranging from memory loss to strokes.

Nuts: are extremely high in Vitamin E, which helps to decrease memory loss as we age. They are also full of healthy fats, which help the brain function normally. Walnuts and almonds are two of the very best.

Tumeric (the yellow spice found in Curries): contains a chemical called curcumin, which has powerful antioxidant and anti-inflammatory abilities (inflammation is associated with dementia, strokes, and many other brain-related diseases).

Egg yolks: contain choline which is one of the most important nutrients to the brain – it is shown to help retain knowledge. And don’t fret about cholesterol: as long as you are eating a healthy diet, one egg (and do eat the entire egg, organic please!) a day won’t have any negative effect on your health with regard to cholesterol levels.

Sardines (and other fish rich in Omega-3s, such as salmon): are thought to maintain healthy brain function, as well as help our nerve cells communicate effectively with one another (positively impacting our memory and learning processes).

Oysters: rich in iron and zinc, help to keep your mind sharp and maintain your ability to concentrate
It’s no surprise that the healthier we eat the better we feel [physically].

Consider making a few small changes today - you never know what a little extra brain power might do for you!

`thanks to Jessica Kole

Running in Barefoot shoes

Running without shoes can strengthen your feet, ankles, and lower legs and improve balance. Some say modern running shoes are to blame for injuries. And one man wrote an immensely popular book that concluded as much.

The 10 laws of injury prevention

Vibram started making the five-toed shoes in 2006, but the trend really picked up steam last year, following the publication of Christopher McDougall's book “Born to Run.” The book describes how Mexico’s Tarahumara Indians have become some of the greatest long-distance runners in the world despite running barefoot or in sandals fashioned from tire rubber. McDougall chronicles an ultramarathon race in Mexico’s Copper Canyons attended by a group of Americans including “Barefoot Ted” McDonald, who either ran sans shoes or in FiveFingers, in case of sharp rocks. The author argues that we’d be better off without the souped-up shoes marketed to us by giants like Nike and Adidas, which he says have done nothing to prevent injuries. The book made “The New York Times” bestseller list, and now TMZ is photographing celebrities in their very own lizard shoes.

According to CNN, the FiveFingers have become so popular that the company is having a hard time keeping them in stock—and stopping counterfeiters from selling knock-offs online.

Your ultimate guide to fall running shoes

Some barefoot devotees simply like the sensation of feeling the surface they’re running on while others swear up and down that ditching traditional running shoes has helped them prevent injuries. While there’s no scientific evidence to support the latter claim, we do know that running barefoot or in barefoot-style shoes like the FiveFingers or Nike Free changes one’s running mechanics. When runners aren’t wearing shoes with built-up soles, they tend to land in the middle or toward the front of their feet rather than on their heel and researchers believe that such midfoot or forefoot striking results in less impact on the body. But as Susan Paul, M.S., exercise physiologist and program director for the Orlando Track Shack Foundation says, “To date, there are no studies indicating that running shoes contribute to injury or, conversely, that barefoot running reduces injury or makes you run faster.”

The mechanics of barefoot running

If you’re thinking about shedding your shoes, consider these guidelines:

1. Barefoot training is not for people who are just starting to run or returning from a long layoff—it’s something to slowly incorporate into an existing running regimen.
2. If you have persistent or serious foot problems, consult your podiatrist first.
3. Ease in slowly. Paul advises starting with a few minutes on a flat, relatively forgiving surface once a week. Grassy fields, smooth roads, and soft trails qualify. Running on sand might be tempting, but barefooting newbies should stick to wet sand at first as the unstable soft stuff puts a lot of torque on your joints and is much harder to run on.
4. Listen to your body. “Barefoot Ken Bob” Saxton, founder of runningbarefoot.org and finisher of more than 70 barefoot marathons, says, “Luckily, your feet are sensitive, which is a good thing. Listen to them and they'll keep you from doing something stupid.”

Susan Rinkunas is an associate editor at Runner’s World, a magazine (and website) that informs, advises, and motivates runners of all ages and abilities—and we mean it. Her blog on Yahoo! Shine offers tips on running technique, nutrition and weight loss, shoes and apparel, and balancing fitness and life.

also for more information on barefoot running go to www.birthdayshoes.com

Also for more reasons to consider this style of running

Why Barefoot Runners Have The Edge On Shoe-Wearing Rivals

Hemp & Greens Superfood Cereal

CEREAL

Not just Nuts

What's the best way to get your greens? Now you can alkalinize with the new Hemp & Greens Superfood Cereal! Crunchy sprouted buckwheat teams up with a green protein superfood blend and a hint of sweetness for the perfect start to your day. Chlorella and Spirulina contribute easy-to-absorb protein and loads of phytonutrients to this hemp-based superfood cereal. These greens alone might just make this the most nutrient-dense cereal ever to fill your bowl. But when it comes to greens, two is never enough. Spinach, dandelion, and alfalfa join in the superfood fun, adding a dose of cleansing chlorophyll, vitamins, and minerals to this power-packed mix. Raw honey, golden raisins, and bananas add just enough sweetness to satisfy your hunger in the morning, but it's also delicious as a snack later in the day. With sweetness and green life, you can grab a handful of Superfood Cereal and rest easy: you just got your greens!

This product is certified gluten-free.

Gluten Free Bakery

2901 Central St.
Evanston,IL 60201
Tel: 847-859-2723

gluten free bread, wheat free bread, gluten free restaurant bakery

(Gluten Free Pizza crust)

Pumpkin Ravioli

Pumpkin ravioli originates in Mantova Italy. It is especially popular during the holidays between Christmas and New Year's. Our version is served with a kale-pumpkin seed pesto.

Pumpkin Ravioli Recipe Serves 6
For the dough:
3 cups "oo" flour (you can use all-purpose flour as well, though the texture is not as fine)
4 eggs, lightly beaten
Warm water, about 1/2 cup

For the filling:
1 cup cubed butternut squash, roasted
1/2 cup grated Parmesan cheese
Pinch of freshly grated nutmeg

For the dough:
Sift the flour into a bowl. Make a well in the center, and add the eggs and salt. Add water as you knead the dough. Knead for 5-10 minutes, until it is smooth and elastic.
Wrap in plastic wrap, and let it rest in the fridge for 2 hours.

Meanwhile, make filling by simply roasting the cubed butternut squash in a 375 degree oven for about 20 minutes, or until fork tender. Mash the squash with a fork and mix in the cheese and nutmeg.

Roll out the dough on a floured surface until it is 1/8" thick. Cut even circles with whatever circular mold you have (an upside-down glass works fine). Place a small mound of the filling in the middle of the ravioli. Brush one side with water, fold over, and press down with the tines of a fork to seal the ravioli. Let dry for about 30 minutes on a tray lined with parchment.


Kale and Pumpkin Seed Pesto Recipe

4 cups fresh dinosaur kale, roughly chopped
1 clove garlic
1/4 cup olive oil
1/2 cup kale cooking liquid (see directions)
1/2 cup Parmesan cheese
1/4 cup pepitas (pumpkin seeds), toasted

Bring a pot of water to boil with a big pinch of salt. Add the kale and boil for about 3 minutes, or until cooked through. Drain the kale, reserving at least 1/2 cup of the cooking liquid. In a food processor, chop the garlic and kale, and then add in the olive oil and cooking liquid in a stream. Blend until the kale breaks down into a pesto-like sauce. Finally add in the Parmesan cheese and pepitas, and blend a little bit more until the sauce is smooth.

Giving Thanks for Vegetables, Not Turkey

By TARA PARKER-POPE

Skip the turkey this year and go vegetarian for your Thanksgiving feast.

Everyone knows the best foods at Thanksgiving are the side dishes. Why fill up on turkey when you can gobble down the best fruits and vegetables of the fall harvest?

That’s why the Well blog uses this time of year to try out new vegetarian recipes that may quickly become old family traditions. To help you discover a new vegetarian favorite, we’ve asked some of our favorite chefs and food writers to offer creative, meat-free appetizers, main courses, side dishes and desserts to fill the Thanksgiving table. From now until Thanksgiving, the Well blog will feature daily vegetarian recipes to help you plan your holiday menu. This year’s lineup includes some mouthwatering recipes from top chefs, sneak peeks at new recipes from some of your favorite cookbook authors and even some vegan and gluten-free dishes.

So whether you have a vegetarian at your holiday table or you just want to surprise your family with some new recipes, the holiday is an ideal time to celebrate vegetables, learn some creative new recipes and even save a turkey in the process.

The Eat Well Vegetarian Thanksgiving series starts today with our own Martha Rose Shulman, creator of the popular New York Times cooking series “Recipes for Health.” Ms. Shulman offers a new take on holiday sweet potatoes, infusing them with the flavors of fruit, honey and nuts.



Orange-Scented Sweet Potato and Fruit Gratin

The vegetarians and vegans at your Thanksgiving table will love this, but so will the meat eaters. Orange is a flavor that complements sweet potatoes, and the walnut oil contributes a subtle background nuttiness. Make sure to stir the mixture every 15 minutes as it bakes, so that the sweet potatoes on the top layer don’t dry out. The apple and pear slices may fall apart, but that’s fine, they won’t disintegrate and they’ll contribute wonderful flavor to the dish.

2 pounds sweet potatoes, peeled and sliced about 1/4 inch thick
2 tart apples, such as Pink Lady, peeled, cored, and sliced
1 large ripe but firm pear, peeled, cored and sliced
Salt to taste
2 tablespoons mild honey, such as clover (substitute agave nectar for vegans)
2 tablespoons walnut oil, plus more for greasing the pan
2 teaspoons finely chopped or grated orange zest
2 1/2 cups freshly squeezed orange juice

1. Heat the oven to 400 degrees. Oil a 3-quart gratin or baking dish with walnut oil. Toss together the sweet potatoes, apples and pear in a large bowl. Season with salt to taste.

2. In a small saucepan or in a microwave at 50 percent power, heat the honey (or agave nectar) and the walnut oil together just until warm. Add to the sweet potato mixture, add the orange zest and toss together well until the fruit and vegetables are well coated. Scrape into the baking dish, making sure to scrape out all of the honey and oil using a rubber spatula. Pour on the orange juice. Set the baking dish on a sheet pan and place in the oven.

3. Bake 1 hour, setting the timer so that you remember to stir the mixture at 15-minute intervals. Cover the pan with foil and continue to bake for another 1/2 hour, or until the sweet potatoes are thoroughly tender and the liquid in the pan is syrupy. Allow to cool for about 10 minutes (or longer) before serving.

Yield: Serves 6 to 8 (8 as part of a Thanksgiving menu).

New Grocery Shopper Attitude Study Reveals Barriers to Healthy Eating and Lifestyle

November 01, 2010

Consumers Want Easy, Simple Information About Making the Right Choices

ST. PETERSBURG, Fla.--(BUSINESS WIRE)--A new consumer attitude research study conducted by Catalina Marketing, the global leader in shopper-driven marketing solutions, reveals that, despite the industry’s healthy-eating consumer initiatives, shoppers have not changed their old buying habits, behavior and perceptions.

“Helping Shoppers Overcome the Barriers to Choosing Healthful Foods”
“We will use this study to make it easier for both manufacturers and retailers to help shoppers make healthy, nutritious choices in every aisle of the store,” said Sharon Glass, Catalina Marketing’s group vice president of health, wellness and beauty. “It uncovers what shoppers really want and how to design programs or services that best align with their needs. Making smart nutritional choices can notably improve overall health and how we feel each day.”

The study, done with the support of the Food Marketing Institute (FMI) and titled, “Helping Shoppers Overcome the Barriers to Choosing Healthful Foods,” shows that Americans continue to face hurdles when planning, shopping and preparing healthier meals. The study provides answers to many of the most pressing questions facing the food-and-beverage industry including:

Are shoppers needs being met?
How can we most effectively build trial, usage and advocacy of healthful products?
What are the most compelling ways to help shoppers make healthful food choices and manage their personal health concerns?
The online study surveyed more than 2,500 male and female adults across the United States over the age of 21 with primary responsibility for the grocery shopping in their homes. The study provides guidance on how the industry can best help shoppers to make positive choices in nutrition and lifestyle management.

Highlights of the Study:

50% of shoppers feel that their supermarket helps them make healthful choices.
36% believe their supermarket helps them manage or reduce their risk of specific health concerns.
38% of shoppers reported that their grocery store provides information on foods and beverages that can help manage their personal health concerns.
25% believe that store employees are knowledgeable about nutrition. But less than one-third of respondents feel that supermarket employees were knowledgeable enough to provide assistance about nutrition, vitamins, nutritional supplements and over-the-counter health remedies.
77% believe healthy food is expensive and more than 80% say coupons for healthy products encourage healthy shopping.
59% feel that healthy foods and beverages generally taste good. Fast food fans are the least likely to agree that healthy options generally taste good.
69% of shoppers are interested in having their store stock freshly prepared, healthy meals and 64% are interested in programs that recommend healthier options for the products they generally buy through messages printed at the checkout or website tools.
51% of respondents with children find it hard to plan healthy meals.
More than 40% of shoppers are interested in supermarkets providing recipes and information for specific health concerns, health screening services, nutritional counseling and personalized wellness plans.
In addition, the study points out that one third of shoppers are interested in programs that require their active participation, such as in-store cooking demonstrations, hands-on cooking lessons and store tours for healthy products. According to the findings, shoppers want a combination of convenience; cost, taste and messaging that will motivate them to replace fast food meals with healthier options.

“Our members want an integrated approach to creating comprehensive health and wellness programs,” said Cathy Polley, vice president, health and wellness executive director of FMI Foundation, Food Marketing Institute. “Catalina Marketing’s blueprint can help them make health and wellness a reality in their supermarket.”

The study concludes that supermarkets are uniquely positioned to implement wellness programs that will connect shoppers with relevant products throughout the store – ultimately transforming grocery trips into healthy shopping experiences. While supermarkets are increasingly staffing select stores with a nutritionist and making it easier for shoppers to consult with a pharmacist, there is significant opportunity to improve the knowledge of supermarket employees about nutrition, vitamins and over-the-counter health remedies. Shoppers are interested in programs that require minimal effort; provide assistance when shopping for healthy products; ideas for easy-to-prepare healthy meals, and cost saving offers for products that meet their food preferences and health concerns. The information provided to shoppers must be conveyed in a simple, easy to understand format, delivered directly to the shopper or prominently displayed in the store.

For more information and to download a copy of the study, please visit: www.catalinamarketing.com.

The fast-casual restaurant is known for its “uber” sandwiches, piled with organic and local veggies, cheeses and meats. These ingredients are stacked between a house-made “bretzel” (the German word for pretzel) or multigrain bread.

He lets his customers know where their food comes from and posts calorie counts. For example, the organic turkey and farmhouse cheddar sandwich has fresh apple crisps, organic field greens and roasted red pepper aioli; comes on an organic bretzel baguette; has 460 calories, and is 71.8% organic. In addition, about 95% of his packaging materials are compostable and biodegradable — what Mr. Pfahler believes is essential for any food business that dares call itself green.

New location 131 S. Dearborn