PA Corporate Chef Steph's take from this week's Market Report "Good Buy" 


You know how our food tends to become softer and browner as the seasons get colder and gloomier? Something about stuffing, stews, roasts, and casseroles makes us feel protected against the snow and wind. While I am in full support of soft brown foods (I literally made a mashed potato and stuffing sandwich dipped in gravy after Thanksgiving), winter brings with it beautiful produce items that not only contribute much-needed vibrancy to our dishes, but also important antioxidants and vitamins to stave off seasonal colds and flus. Pomegranates are my all-time favorite way to inject color and texture into wintertime favorites. Try adding crispy, crunchy pomegranate jewels as garnish for tacos, soups, stirfrys, guacamole, and desserts of all kinds. Pomegranates can also be juiced for magenta-tinged drinks, sauce reductions, and salad dressings. 

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.