fish tacos with mango salsa, yeah!

Posted by on Jul 31, 2013 in fast food, healthy food, healthy lifestyle, local food, lunch time, Recipes, seasonal, wellness | 3 comments

photo (9)Nothing says summer like fresh fish tacos!

The secret to making the best fish tacos is simplicity.

No frying, fancy slaws or major prep work. Just a quick sauté, fast salsa creation, and you’re done.

Cheers to summer!

Serves 2 Prep time: 5 minutes Total time: 15 minutes

  • 2 small flounder filets
  • 1 tbsp olive oil
  • 4 corn tortillas
  • 1/2 avocado, cubed
  • handful cilantro, chopped
  • 1 mango, peeled and diced
  • 1/3 red onion, diced
  • 1 small jalapeño pepper, seeds removed
  • 1 small scallion, diced
  • 1 lime, juiced
  • Sea salt
  • Black pepper


1. Prep: Place corn tortillas in a preheated 350F oven for 10 minutes. Peel and cube avocado, set aside. Dice mango, red onion, jalapeño pepper, scallion. Cut lime in half. Chop cilantro.

2. Make mango salsa: In a bowl, mix mango, red onion, jalapeño pepper, scallion and cilantro together with fresh lime juice. Mix well, sprinkle with sea salt and a few grinds of pepper.

3. Cook fish: Over medium heat, add olive oil, then your filets into a pan.  Sprinkle with sea salt and black pepper. Cook on each side for 3-5 minutes.

4. Assemble: Remove your corn tortillas from the oven. Place fish on top of the tortillas, then top with avocado and mango salsa. Garnish with a bit of cilantro and enjoy the fresh taste of summer!

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creamy burrata and zucchini strips

Posted by on Jul 29, 2013 in fast food, healthy food, local food, lunch time, Recipes, seasonal | 0 comments

IMG_1568You can probably tell that burrata is pretty delicious since we are writing another post about it!

This recipe took no time to make, and was one of the most delicious meals on record.

Creamy, and refreshing all at the same time!

Serves 2 Prep time: 3 minutes Total time: 8 minutes

All you need is:

  • 1 zucchini, sliced thinly
  • 1 cup of water
  • 1/2 lemon, for both juice and zest
  • 1 ball of burrata
  • pepper

Follow these directions for a phenomenal meal:

1. Prep your ingredients: Rinse, and cut your zucchini into small slices. Cut your lemon in half. Add water to a pan, and bring to a simmer.

2. Cook zucchini: Once simmering, add your zucchini strips into the water, cover and let simmer for 5 minutes. With a slotted spoon, remove the zucchini from the pan, draining the water.

3. Plate: Place your zucchini onto your plate, top with burrata, lemon zest, lemon juice, and pepper.

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summer camp fun – week 3!

Posted by on Jul 26, 2013 in cooking with kids, families, gardens, healthy food, healthy lifestyle, local food, lunch time, nutrition, Recipes, seasonal, summer camp, wellness | 0 comments

It’s hard to believe another week has come and gone so fast!

IMG_2300Our second session is already half way over, and our campers have had a great week exploring local parks and gardens, learning about chocolate making, and as always flexing their culinary muscles.

On Monday, we welcomed fifteen new campers to the Butter Beans crew. After a brief orientation at camp HQ, our group headed to Feedback Farms to learn about urban farming. They were very excited about seeing bees and honey, as well as composting, planting, weeding, and other farm activities all on a city block.

1002484_552037461521860_1179957759_nTuesday we explored food from around the world, with a focus on Thailand. After a delicious tropical fruit salad snack and seed planting, the campers worked together to create a Vegetable Pad Thai lunch. Everyone agreed it was exceptionally delicious.

On Wednesday, our campers had the chance to get familiar with their sweet tooth. We made fresh mango ice cream before heading to the park in the morning. It was nice to have some free time to enjoy the significantly less hot sunshine. After a picnic lunch, our campers traveled to Fine & Raw Chocolate where they learned about the art of chocolate making. They were amazed at how different the chocolate tasted than a classic Hershey’s bar, and everyone went home with a small bar of their choice [Vanilla seemed to be the camp favorite].

On Thursday we got our hands dirty with a day full of compost fun. We started the morning with our camp version of ‘Bugs in Dirt’ pudding; a healthier twist on a classic kids snack. We followed up our snack with a fun art project, experimenting with the different textures and shapes that stamps created from food can make. For lunch, our campers made Green Rice Bowls with Sesame Sweet Potatoes, and it was wonderful to see them eating such a satisfying veggie-filled meal!

76364_553079324751007_96972723_nWe finished off the week with another Friday edition of Top Chef – Summer Rolls. It was fun to see how colorful the rolls turned out through the clear rice paper, and we even experimented with a sweet version of this traditionally savory dish. Our friends at Brooklyn Strength stopped by for another great yoga class, the perfect way to end a busy week!

Today marks the halfway point of the summer, and it’s incredible how time flies!

Over the last three weeks, I have watched over forty campers experience and learn about food in a whole new way. It’s powerful to hear the campers talk about something new they learned or tasted every day. It’s a wonderful journey to be a part of, and I am anxious to see what the next half of the summer will bring!

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Posted by on Jul 24, 2013 in fast food, healthy food, healthy lifestyle, local food, lunch time, nutrition, seasonal, wellness | 0 comments

photo (5)We had the pleasure of being invited to the new sweetgreen opening in NOMAD last week during the heat wave.

It was so refreshing to walk through those doors, into a cold, clean, brand new space serving up healthy, local salads with a smile.

A perfect light meal for such a heavy and hot day!

Not only does sweetgreen source local and organic produce, they serve meat proteins that are all antibiotic and hormone free, which is great news for all.

To top it all off, they work with schools to promote healthy eating, which is quite the noble cause, and is right up our alley!

Their grand opening is tomorrow, so head on over to 1164 Broadway for a delightful and local lunch experience.

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burrata and tomato toasts

Posted by on Jul 22, 2013 in Valentine's Day, pink lemonade, cranberries, recipes | 0 comments

photo (3)The best things in life are often the simple pleasures.

With the heat of the summer comes the opportunity to cool down in the kitchen.

With the stove turned off and less options at your fingertips, we have the opportunity to think simple, cool, refreshing meal thoughts.

This recipe is just that. 5 ingredients to a blissful lunch.

We used burrata for our cheese, a mozzarella stuffed with cream and a bombshell of flavor and deliciousness. You can use regular mozzarella, or other fresh cheeses you may have on hand.

We paired it with fresh tomatoes, basil, a smidge of olive oil, and added it to toasted gluten free bread. If you aren’t gluten free, try this on toasted ciabatta for a satisfying crunch!

Here’s how:

Serves 2 Prep Time: 3 minutes Total time: 5 minutes


  • 1 ball of burrata, sliced
  • 4 pieces of toast
  • 1/2 medium tomato, sliced
  • a few fresh basil leaves
  • drop of olive oil
  • a few grinds of pepper
  • 4 slices of gluten free bread, or ciabatta


1. Prep your ingredients: Toast your bread, slice your burrata, rinse and slice your tomato, rinse your basil.

2. Assemble: Layer your toast with a few slices of burrata, some tomatoes, basil, drop of olive oil and some pepper.

3. Enjoy this simple meal and take in the summer breeze

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