Late Fall Herbs: This Week's Market Report Good Buy!

Late Fall Herbs: This Week's Market Report Good Buy!

Depending on the time of year or the dish it is more appropriate to use fresh vs. dried herbs, but generally fresh is my preferred route because they lend incredible brightness, texture, and color that you just can’t get from dried. Dried herbs are much more powerful than fresh herbs, and lend more warmth, especially if they are added near the end of cooking. Fresh herbs, soft herbs (such as basil, cilantro, and parsley) tend to become muted and soggy if added at the beginning of the cooking process, and are best eaten raw, or flashed into the pan as soon as your dish is almost done cooking.

Late fall is a particularly exciting time because fresh herbs are reaching their peak alongside some incredible fall produce that pairs well with them. For example, sage and winter squash are naturals together, especially when dowsed in brown butter and parmesan cheese. Roasted pears with a bit of thyme-scented honey will take your next scoop of vanilla ice cream to a new level. And is there anything more perfect than rosemary and garlic on potatoes? Lastly, herbs aren’t just for garnish. They are gorgeous as salad greens, as the base for pesto, marinades, and even blended into cocktails and smoothies.

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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.

Green “Everything” Sauce

Green “Everything” Sauce

I use this sauce as a base for salad dressings, marinades, dips, and sauces. Based on the Mexican salsa verde, this blend of fresh herbs, lemon, and kicky anchovy fillets can transform simple grilled meats and fish into elegant feasts. Douse it over roasted veggies, stir it into Greek yogurt for an instant cocktail hour dip, and smother fried eggs with it for breakfast!

Ingredients

½ cup packed parsley leaves, chopped

½ cup packed cilantro leaves, chopped

¼ cup basil leaves, chopped

2 tsp chopped capers

2 anchovy filets, chopped

2 small garlic cloves, crushed and chopped

2 tablespoons minced onion

Pinch red pepper flakes

3 teaspoons red wine vinegar

Salt and pepper to taste

5-8 tablespoons olive oil, depending on desired consistency

Lemon juice, to taste

Directions

Stir all the ingredients into a small bowl and whisk. That’s it! Check for flavor and adjust the acidity, salt, and oil levels for the desired consistency. This sauce can be kept in the refrigerator for up to 1 week.

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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.

Baby Bok Choy: This Week's Market Report Good Buy

Baby Bok Choy: This Week's Market Report Good Buy

Fresh, cruciferous vegetables are extremely on-trend on menus all across the country right now. Slowly but surely, we are seeing complex carbs and starches give way to bright, green, and filling veggies, much to the delight of doctors everywhere.

Baby bok choy is one of my all-time favorites because of its earthy, pleasantly bitter flavor that pairs so perfectly with strong flavors like onions, ginger, and chilies. Baby bok choy is also extremely easy to prep. Just trim the fibrous root end and give a wash in cool running water to get rid of any sand.

Baby bok choy loves to be steamed and stir-fried. Try throwing baby bok choy into a smoking hot wok with onions, garlic, fresh jalapenos, and a touch of fish sauce, and a sprinkle of sugar. You can also roast whole baby bok choy with big flavored ingredients like miso paste and soy. The result is deeply caramelized, unctuous veggies that can be served as a side dish for fish, or cooked down and eaten on their own like a salad.

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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.

Crispy Miso-Roasted Baby Bok Choy

Crispy Miso-Roasted Baby Bok Choy

This is one of those vegetable dishes that makes you question why you are serving a main course at all. Sweet, salty, and totally satisfying, roasted bok choy will become a staple on your menu for sure.

Ingredients

2-1/2 Tbs. peanut oil

1-1/2 Tbs. minced fresh ginger

1/2 Tbs. minced garlic

1/4 cup mirin

1-1/2 Tbs. white miso

1 Tbs. fresh lime juice

1 Tbs. rice vinegar

1/4 tsp. Sriracha

1 Tbs. toaster sesame oil

2 lb. baby bok choy, quartered or halved lengthwise

1 cup roasted cashews 

Directions

Heat 1/2 Tbs. of the peanut oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the ginger and garlic, and cook, stirring, until beginning to brown, about 30 seconds. Whisk in the mirin, miso, lime juice, vinegar, and Sriracha, and cook until slightly thickened, about 1 minute. Stir in the sesame oil, transfer to a heatproof bowl, and keep warm.

Wipe out the skillet. Heat the remaining 2 Tbs. peanut oil over medium-high heat until shimmering hot. Add the bok choy, toss gently, and then cover and cook, turning occasionally, until crisp-tender and browned on some edges, 5 to 6 minutes. Transfer to a platter, drizzle with the dressing and cashews, and serve.

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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.

Fennel: This Week's Market Report Good Buy

Fennel: This Week's Market Report Good Buy

When prepared correctly, fennel is one of those vegetables that can take your dishes from good to great. When served raw, fennel delivers a super fresh, crunchy, anise flavor to salads, sandwiches, and slaws. I recommend using a mandolin to shave it very thinly, and pairing it with complimentary flavors such as apples, pears, squash, and tomatoes. Try shaved fennel in a classic Waldorf salad for an extra boost of texture and flavor.

Fennel also loves to be roasted and fried. Braised fennel with dry white wine and plenty of garlic is a lovely side dish for roasted meats. Due to its natural high sugar content, fennel becomes caramelized and almost jammy when roasted. And don’t forget about the fennel fronds! These glorious greens can be used on their own as a super elegant garnish, or worked into any dish that celebrates fresh greens. The only real trick to using fennel is to make sure to cut away the tough, woody core, and dispose of any dried out layers before using it.

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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.

Roasted Fennel and Pear Salad with Balsamic-Pear Dressing

Roasted Fennel and Pear Salad with Balsamic-Pear Dressing

This salad showcases fennel in two preparations which pair beautifully with the pears. Sweet, salty, and crunchy; who could start a meal in a better way?

Ingredients

2 firm but ripe pears, halved, cored

1 medium fennel bulb (about 8 ounces), cored, quartered, fronds reserved

1 teaspoon olive oil

1/3 cup canned low-salt chicken broth

2 tablespoons balsamic vinegar

6 cups (packed) mixed baby greens

4 oz Manchego cheese

½ cup toasted pumpkin seeds

Directions

Preheat oven to 400 °F. Arrange pears, cut side up, in a baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.

Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.

Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad, and top with reserved fennel fronds, grated Manchego cheese, and pumpkin seeds.

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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.

Pineapple: This Week's Market Report Good Buy

Pineapple: This Week's Market Report Good Buy

Fear not, sun worshipers. Pineapple is here soothe you from the cold weather setting in and remind you that summer isn’t over. Yet. Pineapple can be eaten raw in salads and salsas, or sprinkled with chili flakes and lime zest for a Latin-inspired treat. The high acid and sugar content of pineapples makes for perfect marinades and tenderizers for meat. Whether added to a favorite barbeque sauce recipe, or muddled with oil, garlic, onion, and herbs, these fruits transform grilled, roasted, fried, or broiled proteins.

Fresh pineapples are also sturdy enough for end-of-summer grilling. One of my favorite interpretations is smoky, chipotle-glazed pineapple as a filling for grilled fish tacos. Pineapple is also totally classic in American and Asian barbecues and stirfrys. The natural sweetness compliments grilled and smoked meats beautifully, and the natural acids also work as a great tenderizer. Of course, we can’t forget about the pina colada. Try elevating your poolside drink by blending roasted, deeply caramelized into it. That burnt sugar taste is the absolutely perfect accompaniment to rum!

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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.

Crispy-Roasted Chicken with Pineapple-Chile Glaze

Crispy-Roasted Chicken with Pineapple-Chile Glaze

This recipe is everything you love about chicken teriyaki, but with even more flavor. Pineapple is the star of this show and its backup dancers are chilies and perfectly seared chicken. Prepare to fall in love.

Ingredients

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon cayenne pepper

1 3½–4-pound chicken, halved

Kosher salt, freshly ground pepper

1 tablespoon vegetable oil

½ fresh pineapple, sliced ½ inch thick

1 habanero chile, sliced

2 garlic cloves, crushed

¾ cup pineapple juice

¼ cup apple cider vinegar

2 tablespoons light brown sugar

1 tablespoon paprika

Directions

Place a rack in upper third of oven; preheat to 425°. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.

Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 40–45 minutes.

Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12–15 minutes; season glaze with salt.

When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.

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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.

Eggplant: This Week's Market Report Good Buy

Eggplant: This Week's Market Report "Good Buy" 

Eggplant is one of those vegetables that can either bum you out or liberate your tastebuds, depending on how you treat it. It is celebrated in all of the great cuisines for a reason; it's versatile, delicious, healthful, and beautiful to look at. If it is respected, that is.

Eggplant loves to be sliced thinly and salted for an hour or so to draw out the excess moisture, and then roasted with plenty of salt, olive oil, and garlic. Full of texture and flavor, you can serve it on its own as a side dish, or wrap around fillings like ricotta cheese, basil, and roasted tomatoes for beautiful eggplant rollatini. Try slicing tender Japanese eggplant into bite-sized pieces and steaming them gently for a few minutes. After that, it's all about the marinade. I love sesame oil, garlic, soy sauce, scallions, and a touch of sugar in mine. Of course, eggplant also makes beautiful Mediterranean spreads and dips. Simply roast whole eggplant until they completely collapse in the oven, skin them, and combine the soft flesh with tahini, a bit of labneh or yogurt, garlic, mint, and salt for beautiful baba ganoush. It can be spread onto sandwiches in place of mayo, used as a dressing for roasted vegetables, or served straight up with pita chips and a few pomegranate seeds for garnish. 

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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.

Garlic and Spinach Eggplant Rollatini

Garlic and Spinach Eggplant Rollatini

This is one of those dishes that just gets better the longer it lasts. If you can manage not to eat it all directly out of the pan as soon as it's done. Creamy, zesty, and comforting, this Italian classic is perfect for a crowd or an elegant date night.

Ingredients

4 medium eggplants

Salt and pepper

1/4 cup olive oil

10-oz. frozen chopped spinach, thawed, squeezed dry

3 cups whole fat ricotta

6 cloves garlic, minced

2 large eggs, beaten

1 1/2 cups shredded whole fat mozzarella

3/4 cup grated Parmesan

4 cups of your favorite marinara sauce

Directions

Slice ends off eggplants. Cut eggplants lengthwise into 1/4-inch-thick slices, discarding peel-covered ends. Lay slices on a rimmed baking sheet and sprinkle both sides liberally with salt. Let stand for 15 minutes, then rinse salt off under cold running water and pat slices dry.

Preheat oven to 400ºF. Brush both sides of eggplant slices with olive oil and place in single layers on 2 baking sheets. Roast for 15 minutes, until tender, turning eggplant slices over halfway through. Let cool on sheets on wire racks until cool enough to handle.

In a large bowl, combine spinach, ricotta, garlic, eggs, 1/2 cup mozzarella and 1/2 cup Parmesan. Season with 1 tsp. salt and 1/2 tsp. pepper. Spread 1/2 cup of marinara sauce over bottom of dish. Divide ricotta mixture among eggplant slices, using about 1/3 cup for each, spreading it down the center. Roll up slices and place seam-side down in baking dish. Top with remaining sauce and sprinkle with remaining mozzarella and Parmesan.

Cover baking dish with foil and bake for 30 minutes. Remove foil and bake until browned and bubbling, about 15 minutes longer. Let cool for 10 minutes before serving.

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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.

Midwest Purple/Green Kale: This Week's Market Report "Good Buy"

Midwest Purple/Green Kale: This Week's Market Report "Good Buy" 

We all know that kale has been the green star of the restaurant world for the past few years, and for good reason. Kale is delicate in flavor and sturdy enough to withstand most cooking methods. It is incredibly high in vitamins, minerals, fiber, and antioxidants, making it a go-to for “healthy halo” seekers.

Where potatoes and rice once ruled the starch real estate on a dinner plate, kale is moving in fast as the newer, leaner workhorse. Best of all, kale is adaptable, soaking up any flavorful sauce, marinade, or spice rub. Leaving both the stalk and leaf intact, kale leaves loves to be dredged in seasoned rice flour and dunked in ice cold tempura batter, deep fried to crispy perfection. Served alongside a simple soy and chili paste sauce, lime wedges, and dusted with salt, this appetizer is sure to please and it is quick and inexpensive to prepare. Creamy kale gratin is a major crowd pleaser and is especially nice fired in individual cast iron pans or ramekins. Marinated in chipotle in adobo and lime juice, kale pan-fried with mushrooms, onion and garlic are an excellent vegetarian taco option.

Midwest purple and green kale is also perfect for making crispy, crunchy oven-roasted kale chips because the natural curl helps to trap flavors like garlic, soy sauce, chili flakes, and parmesan cheese.

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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.

BBQ Kale Chips

BBQ Kale Chips

This healthy, oven-baked alternative to the grocery store, potato variety is addictively good. Make a double batch of the BBQ seasoning and sprinkle it on popcorn and salads!

Ingredients

1 bunch kale

2 tablespoons olive oil

1 tablespoon dark brown sugar

½ tablespoon kosher salt

2 teaspoons smoked paprika

1 teaspoon garlic powder, onion powder, chili powder, and black pepper, each

½ teaspoon dry mustard

1/8 teaspoon cayenne, optional

Directions

Preheat oven to 375 degrees F. To clean the kale, rinse, then run your fingers up the stem to release the leaves. Dry the kale very thoroughly with paper towel. Toss kale with oil and place on a foil-lined baking sheet in a single layer. Mix all the spices together and then sprinkle it evenly over the kale. Bake 10-15 minutes until the kale is dried, but be careful to not let it burn. Remove from the oven, let cool, and then enjoy!

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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.

Mint: This Week's Market Report "Good Buy"

Mint: This Week's Market Report "Good Buy!" 

Fresh herbs are growing like weeds this time of year! Fresh, sweet mint is one of my favorites because of its versatility and ability to transform ordinary ingredients into extraordinary dishes. We often see whole mint leaves as garnish on desserts and in cocktails for a reason: mint highlights natural sweetness and balances it out on our palates. But garnish is just the beginning. Mint is glorious when paired with sweet watermelon, tangy feta, and bright red onion. I also love sharp mint paired with creamy sheep’s milk cheese and green peas. Try muddling fresh mint leaves into the bottoms of your cocktail glasses; mojitos are the classic option, but daiquiris laced with fresh mint make any pool-side hangout more refreshing.

Mint is also beautiful paired with chocolate. I paint fresh mint leaves with melted dark chocolate, let it harden, and then scatter them atop puddings, cakes, and pies. I also recommend subbing basil with fresh mint for a totally new, vibrant take on pesto. Just remember: mint, like other soft, fresh herbs, like to be stored in look plastic with a slightly damp paper towel. And if you need to breathe life into limp mint, just plunge the leaves directly into ice water!

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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.

Rosemary & Lemon Bars

Rosemary & Lemon Bars

This make-ahead recipe is perfect for a large service. It can be made several days ahead, cut, wrapped, and plated within minutes. And the blend of lemon and rosemary is just the refreshing, slightly elevated take on a classic we all want at the end of a great meal. Enjoy!

Crust

1 Cup Unsalted butter (room temperature)

2 Cups Flour

1/2 Cup Powdered sugar

1 Teaspoon Vanilla 

Filling

4 Eggs

1 Cup Granulated sugar

1 Cup Packed light brown sugar

1/3 Cup Fresh lemon juice

1 Teaspoon Lemon zest

1 Teaspoon Fresh rosemary (chopped very fine)

1 Teaspoon Vanilla extract

1/4 Cup Flour

1/2 Teaspoon Baking power

1/4 Teaspoon Salt

Preheat oven to 350ºF. Grease 9x13 glass baking dish. Combine flour and butter, add powdered sugar and vanilla. Spread this dough on the bottom of the greased baking dish. Bake for approximately 20 minutes, until lightly golden brown. Set aside to cool before topping with filling.

Whisk together the eggs and sugars until fully. Add the lemon juice, lemon zest, rosemary, and vanilla. Whisk to combine. Add flour, baking powder, and salt and whisk until just combined. Pour filling over the cooled crust and bake at 350ºF for 30 minutes. Cool and sprinkle with powdered sugar. Garnish with sprigs of rosemary, if desired.

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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.

Pomegranates: This Week's Market Report "Good Buy"

Pomegranates: This Week's Market Report "Good Buy!" 

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. Try pouring melted dark chocolate on a silpat or other non-stick surface, and dotting it with fresh pomegranate kernals. Once it’s shattered, this antioxidant-rich chocolate/pomegranate bark can be used to decorate cakes, puddings, pies, or just eaten on its own. Pomegranates can also be juiced for magenta-tinged drinks, sauce reductions, and salad dressings. I especially love using fresh pomegranate juice as a deglazing liquid for pan sauces. It adds instant color and sweetness to any dish, and as it reduces, it gets super syrupy and luscious. Almost like molasses.

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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.

Fresh Pomegranate Shrub

Fresh Pomegranate Shrub

For those of you not in the know, shrubs are sweet, concentrated syrups made from seasonal fruit, sugar, and vinegar. They can be enjoyed all on their own or stirred into still water, bubbly water, or a wide array of cocktails. This one will give you a gorgeous ruby syrup, sweet and tart and delicious. Stir it in your favorite cocktail, or a salad vinaigrette for bright and tangy pomegranate flavor.

2 cups fresh pomegranate juice

1 cup apple cider vinegar (I used Bragg Organic Raw Apple Cider Vinegar)

1 cup super fine sugar

Pomegranate seeds for garnish

Add all ingredients to a large bottle or jar, seal tightly, and shake vigorously to combine. Store in the refrigerator for 2 to 3 days before using, to create a sweet and tart simple syrup. Flavors will continue to mingle and mature over time. Use within 6 months.

For a refreshing non-alcoholic beverage, fill a glass with ice and then pour in some pomegranate shrub. Add club soda and give a little stir. Garnish with a few fresh pomegranate seeds.

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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.

Mann's Roma Blend: This Week's Market Report "Good Buy"

Mann's Roma Blend: This Week's Market Report "Good Buy!" 

As a busy chef, I am always looking for opportunities to cut down on my prep time without sacrificing quality. It’s a tall order. Products like Mann’s Roma Blend help me cut down on picking, washing, drying, and processing greens, and it is totally fresh and delicious. I love the fresh crunch of the Romaine paired with the slight bitterness of the Arcadian Harvest, and these textures and flavors pair well with almost any ingredients and are an ideal bed for salads and filling for wraps. Visually, the combination is very beautiful, and it definitely strikes me as a more upscale, designer green mix; something my diners are increasingly interested in. I also love Mann’s Roma Blend as a substitute for greens on sandwiches and burgers. This mix is versatile, hearty, and can hold up under heavier ingredients and dressings. You can also use it as a filling in tacos, bahn mis, summer rolls, and summer rolls. I love it!

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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.

Passion Fruit Mojitos

Passion Fruit Mojitos

This passion fruit mojito is the perfect tropical summer drink for parties and weekend BBQs. The mix of lime and mint is classic, and it is made even more refreshing with the sweet, floral passion fruit. A perfect, seasonal treat for August!

8 passion fruit

¼ cup fresh mint leaves, plus extra for garnish

5 tablespoons granulated sugar

6 oz light rum

6 tablespoons fresh lime juice

4 - 5 ice cubes, plus more for glass

Club soda

Cut open the passion fruit and push through a fine mesh strainer to catch all the juice, press hard against the passion fruit to also catch the pulp. Get as much juice and pulp from the passion fruit as possible. Reserve the seeds. Set the juice aside.

In a cocktail mixer, muddle the mint and the sugar together to help release the oils from the mint. Add the rum, lime juice, and ice, then shake vigorously.

Add ice to your glass and divide the mixture among the glasses. Top with a splash or two of club soda and stir in the passion fruit juice/pulp. Top with mint and passion fruit seeds for garnish.

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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.

Pineapple: This Week's Market Report "Good Buy"

Pineapple: This Week's Market Report "Good Buy!" 

It’s pineapple season! When warmer air turns brisk and these fruits are heavy with juice on their trees, it’s the perfect time to hack into one. Or a dozen. Pineapple’s intense sweetness is an obvious match for desserts, but I love them in savory dishes as well. The high acid and sugar content of pineapples makes for perfect marinades and tenderizers for meat. Whether added to a favorite barbeque sauce recipe, or muddled with oil, garlic, onion, and herbs, these fruits transform grilled, roasted, fried, or broiled proteins. Saving half of your marinade and adding extra chopped pineapple to the batch doubles as a bright, fresh sauce to spoon on top. Fresh pineapples are also sturdy enough for end-of-summer grilling. I love slices glazed with habanero and cilantro marinade and imprinted with classic, smoky grill marks. Just make sure to choose pineapples that have a strong, sweet aroma and that are heavy for their size. If it doesn’t smell sweet or feel heavy in your hands, it’s not ready to eat yet!

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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.

Filipino Banana Ketchup

Filipino Banana Ketchup

Prepare to fall in love, condiment lovers! Banana ketchup will take your French fries to the next level of yum. This tropical version of classic ketchup is enjoyed all over the Philippines with grilled fish, meat, and salty snacks. The bananas become almost savory in the sauce, and lend incredible body and richness to the other, more “classic” ketchup ingredients. Give it a shot and let us know what you think!

3 tablespoons vegetable oil

1/2 cup finely chopped yellow onion

1 tablespoon minced peeled ginger

1 teaspoon ground turmeric

1/4 teaspoon ground allspice

3 cloves garlic, minced

1 jalapeno, stemmed, seeded and minced

1 tablespoon tomato paste

4 very ripe bananas, mashed until smooth (about 2 cups)

1/2 cup white wine vinegar

1/2 cup packed light brown sugar

2 tablespoons soy sauce

2 tablespoons dark rum (optional)

Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap on the top and let cool. Refrigerate in an airtight container for up to 2 weeks.

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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.