Filtering by Category: Features,Kids Bites

Crispy Kale Chips & Other Lovable Leafy Greens

Features Recipe Farm Fresh

Nicole Straight

While I’ve known about the health benefits of leafy green vegetables for years, I often find myself shying away from these great greens for lack of proper cooking knowledge or inspiration. One of our readers felt the same, so we called in Nicole Straight, our Time to Eat chefto demystify these power veggies. Join her as she selects her ingredients at the local Farmers Market, and then goes back to the kitchen to whip up some great quick recipes (there's even one that kids will eat). But first...a little background on this nutritional powerhouse.

 


Why Backyard Chickens? How to Start Your Flock

Features Going Green Recipe Farm Fresh Kid Friendly

Stephanie Webster

It seems that recently more and more people in Fairfield County are putting up chicken wire…and it isn’t to keep the deer out. If you have always wanted a “pet” and are tired of paying $4 a dozen for free-range organic eggs, why not buy yourself some chickens?

We recently spoke with a local chef on the benefits of backyard chickens, and she offers some compelling reasons to raise these pecking “pets”.

Then, we’ll take the work out of starting your own flock, and help you source your CT birds, and build your very own coop. It requires less work than you think.

 


For the Busy Chef: Asian Watercress Pesto

Features Recipe Farm Fresh

Nicole Straight

Local chef Nicole Straight, of Time to Eat, is dedicated to good, healthy food and the techniques that make it easy for parents and busy people to enjoy cooking and eating 15-minute meals.

Here is her recipe for Asian Watercress Pesto inspired by a trip to the local Farmer's Market. It freezes beautifully if you happen to have a run on watercress. It's delicious tossed in with udon noodles, smeared on salmon then roasted or even used as a thinned out sauce for steak.


Chef Watch: Maria Marchetti...The Real Thing

Features

Pauline Rhoads

Maria Marchetti, chef/owner of Columbus Park Trattoria in Stamford, who is known for her restaurant’s homemade pasta, had just prepared fresh tagliatelle for our lunch, which she had just made a few minutes earlier. Maria makes all of the pasta for Columbus Park Trattoria, along with the family’s two other restaurants, Osteria Applausi in Greenwich and Tarantino's in Westport. In addition to making all the pasta by hand for the family’s three restaurants, Maria does private parties in people’s homes and teaches cooking classes in the upstairs dining room of Columbus Park Trattoria, which has its own kitchen.

Homemade Pasta – You'll Never Go Back

Features

Pauline Rhoads

Years ago, a friend gave me an Imperia hand-cranked pasta machine as a housewarming gift. It sat in my kitchen cabinet gathering dust because, truth be told, I was afraid of it. 

Flipping through food magazines one day while in line at the grocery store checkout, I came across a “how to make your own pasta” article in Cooking Light. Instead of skipping over the subject as usual, or telling myself dry pasta will do just fine thank you, I paid attention to the easy to follow photographs and simple ingredients and wondered, could it be this simple? I felt especially daring and decided to make fresh ravioli with ricotta and spinach.