Author Archives | Nicki Sizemore
Nicki Sizemore is the Food Editor of the Organic Wine Journal.
Summer Stuffed Peppers
Take advantage of summer’s vibrant organic produce with this easily adaptable dish (great for outdoor dining or potlucks). Sweet roasted red peppers are stuffed with nutty barley, sautéed vegetables, fresh herbs, pine nuts, balsamic and Parmigiano, then finished off with an oozing layer of melted Comté cheese (mozzarella would also do the trick). Serve the [...]
Continue reading...Simplifying the Green Kitchen
July 9, 2008
On June 15, The New York Times ran an article titled That Buzz in Your Ear May Be Green Noise by Alex Williams about the confusing and often contradictory “green” messages that are found everywhere from food packages, to billboards, to, ahem, blogs like this. Consumers are confused. Myself included. My husband and I just [...]
Continue reading...Strawberry Almond Shortcakes
June 13, 2008
For seasonal eaters, nothing is more delicious than the very first strawberry of the season, eaten straight from its container. Except, perhaps, this. Strawberry shortcake tastes even better than you remember with a moist, almond-scented (and surprisingly easy) biscuit, berries that have been macerated in a splash of sweet wine, toasted almonds, and a generous [...]
Continue reading...Red Velvet, Without the Dye, Please
June 4, 2008
The box of red velvet cupcakes that I received last night couldn’t have arrived at a better time. This morning’s news revealed that The Center for Science in the Public Interest has petitioned the FDA to ban eight artificial food dyes that have been linked to hyperactivity and other “disruptive behavior” in children (Bloomberg News). [...]
Continue reading...Interview with Chef Akasha Richmond
June 2, 2008
Acclaimed organic chef Akasha Richmond has been catering to Hollwood’s A-list for over fifteen years, but one doesn’t need to be a celebrity to eat at her new restaurant, Akasha, in LA. We chatted with the chef about her commitment to sustainability, the challenges of opening a restaurant, and why she would never go 100% [...]
Continue reading...Farro Salad
May 14, 2008
This spring salad is picnic fare at its finest—rustic yet refined, scrumptious yet simple. If you haven’t yet tasted farro, you’ll definitely want to give this a try. Farro is an ancient Italian whole grain with an irresistible nutty and slightly sweet flavor. Bianco Sardo is a hard sheep’s milk cheese from Puglia that is [...]
Continue reading...Black is the New Green
May 9, 2008
Looking for an easy way to start greening your kitchen? Go black. Cast iron, that is. Unlike controversy-coated Teflon, which releases toxins at high temperatures (that have been linked to bird deaths and flu-like illnesses) and which is made with chemicals that don’t break down (ending up in the bloodstreams of humans and animals as [...]
Continue reading...Lease-A-Tree
April 23, 2008
I have an addiction. No, not wine (although some might argue otherwise). Greens. Any kind will do: delicate shoots, hardy chard, wrinkled kale, sprightly arugula. After a period of traveling and subsequent withdrawal a couple of weeks ago, I found myself shoveling a verdant mesclun mix into my shopping bag at the farmer’s market like [...]
Continue reading...Herbed Ricotta Dumplings with Lemon Brown Butter
April 16, 2008
Also known as gnudi, these ricotta dumplings are “little pillows of love,” as a good friend lately proclaimed. Rich in flavor, yet brightened by a hint of lemon and fresh herbs, they make for a gorgeous first or main course (and best of all, they’re thrown together in under 30 minutes). Pair with a light [...]
Continue reading...Filling Cars Instead of Bellies
April 11, 2008
In his recent blog, “Stating the Obvious”, Jonathan Russo writes about how some things that seem so obviously unsustainable and potentially disastrous, can take years to click in the national consciousness—often only after it’s too late (i.e. global warming, subprime mortgage loans, pesticide impacts on health and the environment…). This brought to mind one more [...]
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July 23, 2008
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