Shakshuka

The wonder that is shakshuka. Although it originated in Tunisia, I first had shakshuka in Israel last October. Over the last few months I've made it a couple times with fresh ingredients from the farmers markets around the city.

It is very simple to make: cook down 2 bell peppers, 1 small onion, tomato paste, cumin, and harissa (a mix of mild and hot peppers, herbs and spices). Add in 4 large chopped tomatoes. Let cook down for 20 minutes or so, crack 4-6 eggs on top, cook till the whites aren't runny, and enjoy on crusty bread accompanied with this souped-up store bought labneh.

labneh in olive oil, mint, and garlic

Whole chicken roasted with clementines, apples, and onions. The chicken was bought from Marlow & Daughters in Williamsburg and marinated in orange juice, lemon juice, oil, and sugar. Fresh thyme and sage were also incorporated into the dish.

Vermonting

evidence from a weekend in vermont where we picked fresh kale, leaf peeped, bonfired, and ate delicious food.

Look at this-- 7 families pictured with their weekly food allotment. Just goes to show that we (me and you and also "we" as Americans) are wasting way too much food.

Here, a similar article talks about new ways to monitor how much we waste in the kitchen, and where that food could be going.

And then there's this. A proposed supermarket in the Boston area that uses expired products to make healthy and affordable ready-made food...

"Although most people have access to enough food, he said, many inexpensive meals are unhealthy, contributing to obesity, diabetes, and other medical conditions that have reached epidemic proportions."