Japanese Style Green Beans with Toasted Sesame Dressing

Japanese Style Green Beans with Toasted Sesame Dressing

This is an elegant and deceptively simple salad that will leave you curiously addicted to green beans. The dressing can be made ahead of time, and you'll want to make a double batch to keep in the fridge. Trust me.

Ingredients

• 2 cups green beans, ends trimmed
• 2 tbs vegetable oil
• ⅓ cup toasted sesame seeds
• 1 tablespoon maple syrup or honey
• 1 tablespoon mirin
• 1 tablespoon soy sauce or tamari
• Salt to taste

Directions

1. Heat the oil in a large skillet over high heat. Throw in the green beans and allow them to cook for just a minute or so, or until they just begin to blister.
2. Place the rest of the ingredients in a food processor and process to a paste; be careful not to overprocess into tahini-like smoothness — you want it to have texture.
3. Toss with the green beans and serve warm, or room temp.

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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.

Butternut Squash is the G.O.A.T of Fall Produce

Butternut Squash is the G.O.A.T of Fall Produce

I know, none of us are ready for summer to go. But with the movement from August to September comes an incredible bounty of gorgeous produce that makes up for the drop in temp.

For me, Butternut Squash is the king of all of it. It’s beautiful, healthy, and hearty enough to adapt to every cooking application I can think of. The natural sweetness is delicious when paired with other sweet items such as apples, onions, even brown sugar.

But to me, Butternut Squash is at its best when highlighted with savory elements such as curry, chiles, garlic, and fish sauce. I love Middle Eastern flavors stuffed inside the cavity of Butternut Squash, such as lamb, cinnamon, saffron, and basmati rice. It’s also incredibly tasty when paired with strong cheeses like gorgonzola and Pecorino.

A perfect side to any main dish is deeply caramelized squash, especially when roasted with purple onion and garlic. I love steaming Butternut squash and pureeing it with salted butter and chicken stock or dashi because it creates a glossy, vibrant sauce or puree, depending on the amount of liquid used.

And if you are lucky enough to own a spiralizer, Butternut Squash noodles are surprisingly satisfying and filling, especially when simmered in spicy, roasted garlic tomato cream sauce. Lastly, please remember that it’s not just about the flesh! Butternut squash skin is absolutely delicious when deeply roasted; no need to worry about peeling!

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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.

Persian Lamb-Stuffed Butternut Squash

Persian Lamb-Stuffed Butternut Squash

Dried cherries, pistachios and ready-cooked rice make an easy, flavorful stuffing. Roasted butternut squash is the perfect cooking vessel, with extra-easy cleanup!

Ingredients

• 1 ½ cups basmati rice
• 2 butternut squash, halved lengthwise
• 4 tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 red bell pepper, chopped
• ½ large yellow onion, minced
• ½ lb ground lamb
• ¾ cup roasted pistachios or almonds, coarsely chopped
• ½ cup finely chopped green onions
• ⅓ cup chopped dried cherries
• 1 tsp ground cinnamon
• ¾ tsp ground cumin
   

Directions

1. Preheat oven to 400°F. Boil the rice according to the package instructions, and set aside.
2. Meanwhile, using a metal spoon, scrape out seeds and membranes from squash halves. Using a sharp knife, score the flesh. Place squash, cut side up, on prepared pan, spacing evenly. Brush cut sides with 2 tbsp oil and season with salt and pepper. Roast in preheated oven for 35 minutes.
3. Remove pan from oven and add red pepper alongside squash. Drizzle pepper with 1 tbsp (15 mL) oil. Roast for 10 minutes.
4. Heat some oil in the bottom of a heavy saute pan, and cook the onions until they are brown and soft. Add the ground lamb and cook until it begins to brown. Add the rice, pistachios, green onions, cherries, cinnamon, cumin and the remaining oil. Season to taste with salt and pepper.
5. Remove pan from oven and spoon rice mixture into squash cavities. Roast for 15 to 18 minutes or until squash is fork-tender and stuffing is warmed through.

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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.

How to Expand Your Horizons with Exotic Dragon Fruit

How to Expand Your Horizons with Exotic Dragon Fruit

All fruit is beautiful, but some fruits are just more gorgeous than others. Dragon fruit is one of those beauties that is prized more for its color than it’s flavor, and that’s not necessarily a bad thing! It’s outrageously hot pink, and the inside flesh (which comes in either stark white or magenta) is dotted with beautiful little black seed specks.

Dragon fruit indicates a kind of tropical luxury in any dish featuring it, and pairs incredibly well with other warm-weather fruits like pineapple, melons, stone fruit, and berries. Dragon fruit is stunning to look at, and mildly sweet. It is often compared to kiwi because of the seeds and white flesh, but I think it tastes more like a subtle melon.

Try using Dragon Fruit in a semifreddo for dessert. It can also be diced an incorporated into a winter salsa, perfect for adorning seared scallops. Dragon fruit can also be cooked down with cranberries and served as a compote on the side of grilled or roasted meat. Basically, anywhere you want a pop of dramatically speckled sweet fruit, Dragon fruit is your friend!
 

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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.

Dragon Fruit Power Bowl

Dragon Fruit Power Bowl

This vibrant magenta smoothie bowl is as delicious as it is beautiful. Dragon fruit doesn't have much flavor (but loads of color), which lets the other ingredients, like delicately sweet almond milk, tangy kombucha, and tart pineapple shine.

You can't go wrong with tropical fruit toppers, but pineapple is quite striking when paired with pistachios and bee pollen. Fizzy kombucha makes the texture of this easy smoothie bowl quite unique and addicting, as well as super healthy.

Ingredients

• 1/3 cup unsweetened almond milk
• 2 tablespoons chia seeds
• 4 ounces frozen fresh pineapple chunks (about 1 cup)
• 3 ounces pink dragon fruit flesh (from about 1 pink-fleshed dragon fruit)
• 1/4 cup kombucha
• 1 ounce fresh pineapple slices (about 1/4 cup)
• 1/2 tablespoon unsalted roasted pistachios
• 1 teaspoon bee pollen

Directions

1. Whisk together almond milk and chia seeds in a serving bowl. Chill until thickened, about 15 minutes, whisking once after 7 minutes.
2. Combine pineapple chunks, dragon fruit, and kombucha in a blender. Process on high until smooth, about 1 minute.
3. Push thickened chia mixture to one side of serving bowl; pour smoothie into empty side. Garnish with fresh pineapple slices, pistachios, and bee pollen.

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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.

Stop Staring at Those Beautiful Heirloom Tomatoes and Eat Them!

Stop Staring at Those Beautiful Heirloom Tomatoes and Eat Them!

This season is a blessing and a curse. We spend all winter salivating over the idea of perfectly ripe tomatoes, and as summer ends we are so overrun that we start giving them away/forcing them upon anyone close enough to catch one.

Plus, sometimes I feel overwhelmed by gorgeous produce to the point where I hesitate to do anything more to it than wash it and eat it out of hand. Why mess with a good thing? Heirloom tomatoes are a perfect example of produce I just want to stare at. Sea salt, black pepper and olive oil are really all you need to savor your heirloom varieties, freshly plucked from the vine. But preserving these beauties for snowy days is beyond simple.

A simple pickling liquid of vinegar, salt, and sugar will do the trick, especially for any stubborn green tomatoes that refuse to ripen. My all-time favorite tomato preservation method is chow chow, which is sweet, herbaceous, and laced with earthy onions and chilies. It’s a perfect fridge condiment that can stand in for salsa or ketchup on burgers.

Try making up a quick batch of butter-based dough, roll it out into a circle, and form it around perfect slices of heirlooms. Dot with a touch of goat cheese and bake or grill until everything is nice and bubbly and brown. Galette perfection, fit for a brunch or bbq crowd!

And when in doubt, cheese (think bouratta, parmesan, and goat), spicy green olive oil, sea salt, and fresh herbs can turn heirlooms into a full-blown meal.

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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.

Heirloom Tomato Salad with Pickled Fennel and Chilies

Heirloom Tomato Salad with Pickled Fennel and Chilies

This is a farmer’s market fever dream of a salad. It contains some of the greatest hits of late summer! The pickled, sour fennel plays gorgeously off of the super sweet heirlooms. And nobody would hate you if you added some salty aged cheese into the mix.

Ingredients

Pickled fennel:

• 1 medium fennel bulb, cored, thinly sliced
• 1 1/2 cups unseasoned rice vinegar
• 1/2 cup sugar
• 2 tablespoons kosher salt

Assembly:

• 2 pounds large heirloom tomatoes (about 3), cut into wedges
• 1 cup cherry tomatoes, preferably heirloom, halved
• 2 tablespoons white balsamic or Sherry vinegar
• 7 tablespoons extra-virgin olive oil, divided
• Kosher salt, freshly ground pepper
• 2 Cubanelle peppers or Anaheim chiles, sliced into 3/4" rings, seeded
• Fennel fronds (for serving)
• Fresh basil (for serving)

Directions

For pickled fennel:
Bring vinegar, sugar, salt, and 1/2 cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour vinegar mixture over fennel and let cool; discard sachet. Cover fennel and chill at least 12 hours.

For assembly:
Combine large and cherry tomatoes, vinegar, and 6 tablespoons oil in a medium bowl; season with salt and pepper. Let sit at room temperature 30 minutes.

Before serving, heat remaining 1 tablespoon oil in a medium skillet over high heat. Cook Cubanelle peppers, tossing often, until charred in spots, about 4 minutes.
Serve tomato salad topped with peppers, pickled fennel, fennel fronds, and basil.

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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.

It's Time to Welcome Romaine Back into Your Life

It's Time to Welcome Romaine Back into Your Life

We know what you’re thinking; the word “Romaine” has had a tricky amount of pressure added to it this year. However, according to our Procurement team, supplies are on the higher side with good signs coming from both demand and quality!

If you ate a salad in the past 20 years, chances are you had a tiny voice in the back of your head that told you to choose a dark leafy green. 

While spring mix, spinach, and kale are often hailed as the salad bar's nutritional powerhouses, the truth is that Romaine is, as far as vitamins and minerals and all that good stuff is concerned, actually very comparable (and in some ways better) to its "superstar superfood" cousins. Plus, that crunch just can’t be beaten.

Once you welcome Romaine back into your life, you'll open the door to some of my all-time favorite dishes that just wouldn't be the same without it. Try a crisp, satisfying Romaine crunch on a BLT salad. And there's the almost meaty char that develops when you throw fat wedges of romaine on the grill.

Romaine is also a perfect vessel for kung pao chicken lettuce cups and bun-less burgers. And romaine lettuce magic doesn’t stop at solid foods. Throw handfuls of it into smoothies and boost up your vitamin and mineral content!

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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.

Crunch Romaine Fattoush

Crunch Romaine Fattoush

Toasty pita chips, crisp romaine, and cool cucumbers make for a Middle Eastern–style salad recipe that comes together on the fly. The texture in this salad makes it substantial for a vegetarian main dish, but grilled chicken would be lovely on top too.

Ingredients

• 5 teaspoons za’atar, divided
• ⅓ cup plus 3 tablespoons olive oil
• 2 6-inch pitas, sliced in half crosswise, torn into 1-inch pieces
• 3 tablespoons fresh lemon juice
• 2 teaspoons honey
• 1 romaine heart, halved lengthwise, then cut crosswise ½ inch thick
• 1 small red onion, thinly sliced
• 2 Persian cucumbers, cut lengthwise into quarters, then crosswise ½ inch thick
• 1 cup halved cherry tomatoes
• 1 cup cilantro leaves with tender stems
• 1 cup parsley leaves with tender stems
• ½ cup torn dill
• ½ cup mint leaves
• Kosher salt
• 4 ounces feta cheese, crumbled
• Sumac (for serving; optional)

Directions

1. Preheat oven to 350°. Mix 4 tsp. za’atar into ⅓ cup oil in a small bowl. Spread out pita on a parchment-lined baking sheet, drizzle with za’atar oil, and toss until evenly coated. Bake, tossing once, until golden and crisp, 12–15 minutes. Let cool.
2. Whisk lemon juice, honey, remaining 3 Tbsp. oil, and remaining 1 tsp. za’atar in a large bowl.
3. Add romaine, onion, cucumbers, tomatoes, cilantro, parsley, dill, mint, and pita chips to vinaigrette and toss to coat; season with salt.
4. Transfer to a platter. Top with queso fresco and sprinkle with sumac if using.

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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.

The Powers of Pineapple

The Powers of Pineapple

Working a gorgeous tropical fruit like pineapple into recipes injects instant sunshine into life, and it couldn’t be easier to use. Pineapples 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. It can even cook fish for ceviche!

Whether added to a favorite barbecue 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 stir fries. 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! Or, you know, just pour a blender full of pineapple margaritas into a hollowed-out pineapple, and call it a day.

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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-Cured Snapper Ceviche

Pineapple-Cured Snapper Ceviche

This summertime dish is awesome because its packed with flavor, and can be made in advance. And no actual cooking required! The citrus and pineapple juices actually “cook” the fish, and all you need to do is open up a bag of tortilla chips to enjoy it.

Ingredients

• 1/2 cup red onion finely diced
• 1 red bell pepper, finely diced
• 1 habanero pepper, minced
• 1/2 cup hothouse cucumber or regular cucumber peeled, seeded and 1/4" dice
• 1 jalapeño minced
• 4 limes
• 1 lemon
• 1 medium pineapple
• 3/4 pound yellowtail snapper fillets or other ocean white fish 1/2" dice
• 1 avocado peeled, seeded and diced
• 1/3 cup cilantro chopped
• salt and pepper to taste
• tortilla chips for serving

Directions

1. Cut the top and bottom off of your pineapple, and remove the skin with a sharp knife. Cute the pineapple in half, vertically through the core. Cut each half in half again, through the core. Use your sharp knife to remove the core from each quarter of the pineapple.
2. Set aside two pineapple quarters for later, and put the other two  into a blender or food processors and blend until it turns into juice. Pour the pineapple juice into a bowl, and squeeze in the limes and lemons.
3. Place the diced snapper in a small glass bowl and pour in the fresh juice to cover the fish. Swish the fish around in the juice so that every piece floats in the liquid. Cover with saran wrap and refrigerate 3-4 hours until the fish is "cooked" and opaque.
4. In a large bowl, combine the red onion, bell pepper, habanero, cucumber, jalapeño, pineapple and cilantro.
5. Set a fine mesh strainer over a small bowl and pour the fish into the strainer. Transfer the fish to the vegetable mixture. Spoon out 3-4 tablespoons of the citrus juices and add to the fish mixture.
6. Finely dice one of your remaining pineapple quarters. Add it to the fish with the diced avocado just before serving and gently toss the mixture together to combine. Season with salt and pepper and hot sauce (if using) to taste.
7. Serve with tortilla chips and a cold cerveza.

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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.

When In Doubt, Add Blueberries!

When In Doubt, Add Blueberries!

All berries are perfect in my book, but for my money, I think blueberries offer the most consistent sweetness and juiciness than any other. Blueberries pair super well with animal protein of all kinds. Simply toss a handful of blueberries into your pan of chicken thighs, skirt steak, or shrimp, and allow them to cook to the point of literally exploding. Dried and fresh chilies are also natural friends with blueberries. I particularly love fresh habanero and blueberry barbecue sauce this time of year, and blueberries are gorgeous cooked down into ancho chili mole sauce.

Blueberries and fresh herbs like mint, dill, tarragon, and basil are summer matches that can’t be beat. Try infusing your summer lemonade with crushed blueberries, fresh mint, and a drop of tamarind syrup. Salad dressing is a natural vehicle for blueberries, their color and inherent sweetness complimenting the acidity and salt of your favorite dressing base. Brighten up a spinach salad by serving it with a “blueberry pie” salad dressing with plenty of fresh lemon juice, olive oil, salt, pepper, granny mustard, and pureed blueberries.

And speaking of pie, dessert and breakfast cannot be forgotten (and so often the lines between them can be decadently blurred). Whether served whole on top of pancakes or as a garnish for tarts, pies, or crème brulee, or melted into a coulis to top ice cream or waffles, fresh blueberries will signal to your diners that spring is here to stay.

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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.

Blueberry Chipotle Barbecue Sauce

Blueberry Chipotle Barbecue Sauce

It’s just about the most seasonal thing you can make! This sweet, spicy, barbecue sauce can also be used as a marinade for animal protein or veggies, prior to grilling. Throw in a handful of extra blueberries right at the end to give the sauce some texture and pop!

2 tsp olive oil

¼ c onion, minced

1 clove garlic, minced

Salt and freshly cracked pepper

½ c brown sugar

¼ c apple cider vinegar

1 tbsp Dijon mustard

2 tbsp chipotle peppers in adobo sauce, chopped

2 tsp cumin

3 cups fresh blueberries

Heat oil in saucepan over medium heat. Add onion and garlic and season with salt and pepper. Cook until fragrant and translucent, 3-5 minutes.

Stir in brown sugar, apple cider vinegar, mustard, chipotle peppers in adobo sauce and cumin. Add blueberries and gently crush with spoon. Simmer over low heat, stirring until thickened, about 15-20 minutes.

Using an immersion or regular blender, puree sauce to create a smooth consistency. Strain through sieve or fine mesh colander if you want a smooth sauce. Or skip this step if you don’t really care!

Sauce may be used right away or stored in an airtight container in the refrigerator after cooling completely. Delicious served with grilled steak, salmon, or chicken.

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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.

Watermelon is What Summer is All About

Watermelon is What Summer is All About

Is there any food more iconic of summer than juicy, perfect watermelon? Of course, there are many ways to improve on unadorned slices of cold, ripe watermelon. It seems counterintuitive, but searing or grilling watermelon actually concentrates its flavor, and makes the texture almost meat-like.

Marinate watermelon chunks in soy, sesame oil, and rice wine vinegar overnight, sear them for a few minutes, and serve. It looks almost exactly like tuna poke, and the texture is dead-on too. Watermelon is also delicious paired with savory seasonals like tomatoes and red onions.

One of my favorite salads combines heirloom tomatoes, watermelon, chunks of feta, and razor-thin sliced red onion with a cumin and mint dressing. And speaking of salty perfection, sweet watermelon pairs very well with grilled shrimp, prosciutto, salty cheeses, and even oysters.

Lastly, please don’t waste those watermelon rinds! Pickled watermelon rind is a classic southern staple for a reason. The rinds become almost translucent from the pickling liquid, and they are simply gorgeous as a cocktail hour bite, or as a garnish on backyard burgers.

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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.

Summer Watermelon and Mint Granita

Summer Watermelon and Mint Granita

Nothing beats a hot day like the combination of watermelon and mint. This summer granita is totally low-tech (no ice cream machine necessary!) and can be made while you lazily lounge on your porch. It’s an awesome dessert, but would also make a great palate cleanser in between courses.

Ingredients

• 4 cups cubed watermelon, seedless or seeds removed
• juice of 1 lime
• 1/2 cup granulated white sugar
• ½ cup of fresh mint leaves
• Sea salt for garnish

Directions

Add the watermelon, lime juice, sugar, and mint leaves to the jar of a blender and blend until smooth, about 1 minute. Pour the liquid into a shallow freezer-safe dish, cover, and place level in the freezer.

After 1 hour remove the watermelon mixture from the fridge and use a fork to scrap any ice that has formed. Replace the lid and return to the freezer.

After an additional 2 hours remove the watermelon mixture from the fridge and use a fork to scrap any ice that has formed. The slush should be done or just about done now (depending on your freezer and how thick the mixture was in the container).

Serve with a sprinkle of salt if everything is uniformly icy or return the freezer and scrape with a fork one final time before serving. You may need to let the mixture sit at room temperature for a few minutes before re-scraping and 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.

Savory and Sweet Kiwi Combos to Try

Savory and Sweet Kiwi Combos to Try

Kiwifruit has a citrusy element to it, which always leads me to pair it with oranges, limes, and lemons. One of my all-time favorite breakfast treats is fresh oranges, kiwis, and full fat yogurt blended with a bit of ice and lime juice. This powerhouse smoothie isn’t just good for you, it whisks you away somewhere tropical and warm.

Strawberries are also a classic flavor combination with kiwis. Margaritas anyone? How about a strawberry kiwi tequila sunrise? In many American restaurants, the brown skin is peeled away before eating the fruit, but this is a huge mistake! Unless you need to preserve the bright green color for your dish (for example, in a kiwi sorbet, smoothie, or cocktail), you should absolutely eat the skin. It’s not only delicious, but it contains a ton of fiber and minerals. Very high in vitamin C, kiwi fruit is far better eaten raw - cooking it destroys the vitamin content and the green color.

So keep your kiwis raw! Throw them into breakfast fruit salads and pair them with chilies in tropical salsa and chutney for grilled halibut tacos. Freeze discs of gorgeous green kiwis into homemade popsicles, and muddled them into the bottom of your gin fizzes. Also, the enzymes in kiwis contain make them an awesome natural tenderizer for meat, so consider throwing processed kiwi fruit into your summer marinades and ceviche this barbecue season!

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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.

Southeast Asian Smoked Mackerel Salad with Tropical Kiwi Salad

Southeast Asian Smoked Mackerel Salad with Tropical Kiwi Salsa

This is the perfect summer dish because it requires minimal work, delivers maximum flavor and freshness, and makes use of some gorgeously seasonal fresh fruit. The kiwi here is really the star and pairs so naturally with the lime and earthy fish sauce. I also love the use of mackerel here because it is more sustainable than other fish varieties, but if you aren’t a fan or can’t find it, use salmon instead.

4 kiwis, cut into chunks

½ small mango, cubed

1 small avocado, cubed

1 red chili, deseeded and finely chopped (I like Fresno here)

2 limes, juiced

2 tbs fish sauce

1 tsp sugar

1 tsp soy sauce or shoyu

1 tbsp chopped fresh cilantro

1 small package of pre-washed arugula

4 small smoked mackerel or salmon fillets

Put the chopped kiwi, mango, and avocado in a bowl. Combine the red chili with the lime juice, fish sauce, sugar, soy sauce, and cilantro. Giver the sauce a taste, and make sure you like the balance of sweet, umami, and salt.

Pour over the fruit and set aside for 20 minutes to allow the flavors to develop.

Divide the arugula leaves between 4 serving plates and top each with 2 mackerel or salmon halves. Spoon over the kiwi and mango salsa to serve.

A Beginners Guide To Grape Tomatoes

A Beginners Guide To Grape Tomatoes

Grape tomatoes aren't as sweet as cherry tomatoes, and their flesh is meatier than other tomatoes varieties. Since grape tomatoes last longer than cherry tomatoes, they're becoming more and more popular since they are hardier and less fragile to pack and transport. The taste too remains unique.

Grape tomatoes are fuller, earthier, and not as sweet as other varieties. Pair them with fresh herbs like basil, thyme, and rosemary, and with lemon zest and olive oil. They work perfectly as a topping for burgers and sandwiches and melted into thick sauce on top of pasta and pizza. Grape tomatoes are lovely tossed into a pan and roasted with garlic and anchovies for an easy, quick side dish.

The minimal water content in grape tomatoes means they won’t dilute the flavor of whatever you cook them into, unlike cherry tomatoes, that are best eaten raw. I love roasting grape tomatoes deeply, almost to the point of caramelization, because their texture becomes toothsome and their flavor concentrates dramatically.

Try oven-roasting them at 200 degrees for several hours until they become super-concentrated with flavor. Grape tomatoes are also lovely shaved thinly on a mandoline into perfect, tiny rounds, and shingled delicately over fish or hunks of mozzarella cheese. Grape tomatoes are durable enough to pickle whole, or preserve in a bath of herb-scented olive oil.

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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.

Oven-Dried Grape Tomatoes With Italian Seasoning

Oven-Dried Grape Tomatoes With Italian Seasoning

This is an awesome weekend project because you get to sit at home and read magazines while your very low oven does all the magic. 3 hours later, flavor-packed ruby gems emerge, and you can eat them whole like candy.

Ingredients

1 lb grape tomatoes, sliced in half

3 tbs extra virgin olive oil

1 tsp dried oregano

1 tsp granulated garlic

1 tsp dried basil

2 tsp salt

Directions

Preheat oven to 200 degrees F.

Combine tomatoes, olive oil and seasonings in a large bowl and toss to combine. Spread in one layer on a rack fitted on a baking sheet. (If you do not have a rack, then spread on parchment paper on a baking sheet and turn over half way through baking.)

Bake tomatoes for 2½ to 3 hours until dried out with just a little bit of moisture left. Cool and store in an airtight container in the refrigerator.

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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.

How to Maximize your Summer Cherry Bounty

How to Maximize your Summer Cherry Bounty

From sweet to tart, to full sour, from red to black, the arrival of cherries in the markets signals the high point of summer feasting. Like all summer stone fruits, cherries have almost limitless potential in the kitchen. Pickling cherries not only preserves them, it also mellows out some of the sweetness, which is great when pairing them with salty prosciutto, duck, feta cheese, or hazelnuts.

Try throwing chopped, pickled cherries onto pizza piled high with arugula and spritzed with olive oil. Cherries are also lovely cooked down into barbecue sauce, curries, marinades, jams, jellies, and reductions of all sorts. Try cooking down a big batch with rosemary, sherry, and shallots and preserving the whole mix to enjoy again once summer is long gone.

Of course, cherries are naturals in desserts. Cherry upside down cake is a classic for a reason, and homemade cherry ice cream topping simply can’t be beat. Lastly, muddling fresh cherries into the bottom of a cocktail glass is always a good idea, particularly when paired with whiskey, fresh herbs, and a spritz of seltzer.

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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.