A Good Food Day: Reboot Your Health with Food That Tastes Great by Marco Canora, Tammy Walker
Authors: Marco Canora, Tammy Walker
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without them flying around and ending up on the floor: Lay the cob on a cutting board and cut horizontally from the tip to the end, removing about three rows. Rotate the cob so it rests on the flat side, and remove three more rows. Continue rotating and cutting until all the kernels are removed.
10 ears white corn, shucked
2 tablespoons extra virgin olive oil
1 small yellow onion, diced
Fine sea salt and freshly ground black pepper
2 teaspoons roughly chopped fresh basil
1 Cut the corn kernels from the cobs.
2 In a large high-sided skillet, heat the olive oil over medium heat. Add the onion and salt and pepper to taste. Cook until the onion begins to soften, about 10 minutes. Add the corn kernels, another pinch of salt, and ½ cup water. Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.
3 Transfer half of the corn and onion mixture to a blender and process until smooth. Remove the skillet from the heat and stir in the corn puree. Add the basil and season with salt and pepper to taste.
ROSEMARYSWEET POTATO FRIES
SERVES 4
Moments after these fries come out of the oven, we’re plucking them off the pan by the handful. I honestly think they’ve never made it to a plate in our house, even when we double the recipe. Before you jump into this one, banish all notions of classic crispy deep-fried potatoes. Sweet potatoes have a higher water content, so they don’t crisp up the way regular potatoes do, but that’s exactly why I love them as baked fries. Some turn out super crispy all over, some are soft and a bit floppy, and others have the perfect crunchy, dark brown edges with tender centers. It’s the combination of all those irregular textures that makes these so good. ▪
Sweet potatoes are higher in fiber and lower on the glycemic index than regular potatoes, and their bright orange flesh signals a ton of the antioxidant beta-carotene, which converts to vitamin A in the body. The antioxidant activity in sweet potatoes is highest in the skin, so I don’t peel them.
1 pound sweet potatoes
3 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary leaves
Fine sea salt and freshly ground black pepper
1 Preheat the oven to 400°F. Line a baking sheet with foil.
2 Scrub the potatoes and pat them dry. Halve each sweet potato crosswise, then lengthwise into sticks about ¼ inch wide (don’t be a slave to perfection here; roughly the same size is fine). On the baking sheet, toss the sweet potatoes with the olive oil. Add the rosemary and several pinches of salt and pepper and toss again to coat the fries.
3 Bake for 20 minutes, then gently flip the fries with a spatula. (They will be soft and soggy, so be careful not to mangle them as you flip them over.) Rotate the pan and bake for 15 minutes. Stir once then bake for another 10 minutes or until the fries are nicely browned on the edges and tender in the middle. Loosen them carefully from the pan so you don’t rip the foil or the fries.
MAPLE AND SPICE–ROASTEDAUTUMN SQUASH
SERVES 4 TO 6
This is a version of a popular salad we serve at Hearth. Cubes of tender roasted butternut, red kuri, and kabocha squash are sweetened with just enough maple syrup to balance the spicy warmth of ginger, cinnamon, and nutmeg. I like buttery red kuri squash with the sweeter butternut and creamy kabocha, but any combination of fall squash works. I leave the skins on the kabocha and red kuri squash because they’re completely edible and add more fiber and a contrasting texture. Be sure to clean the skin well with a vegetable brush or the coarse side of a clean sponge, and thoroughly scrape out the squash guts and seeds with the edge of a spoon until there are no loose bits. Cut and roast the remaining halves of the kabocha and butternut squash to keep around as snacks or to throw in whatever salad or soup you like. ▪
You’ve got to get kabocha in your repertoire; its flesh is a silkier, slightly sweeter version of butternut squash. You
10 ears white corn, shucked
2 tablespoons extra virgin olive oil
1 small yellow onion, diced
Fine sea salt and freshly ground black pepper
2 teaspoons roughly chopped fresh basil
1 Cut the corn kernels from the cobs.
2 In a large high-sided skillet, heat the olive oil over medium heat. Add the onion and salt and pepper to taste. Cook until the onion begins to soften, about 10 minutes. Add the corn kernels, another pinch of salt, and ½ cup water. Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.
3 Transfer half of the corn and onion mixture to a blender and process until smooth. Remove the skillet from the heat and stir in the corn puree. Add the basil and season with salt and pepper to taste.
ROSEMARYSWEET POTATO FRIES
SERVES 4
Moments after these fries come out of the oven, we’re plucking them off the pan by the handful. I honestly think they’ve never made it to a plate in our house, even when we double the recipe. Before you jump into this one, banish all notions of classic crispy deep-fried potatoes. Sweet potatoes have a higher water content, so they don’t crisp up the way regular potatoes do, but that’s exactly why I love them as baked fries. Some turn out super crispy all over, some are soft and a bit floppy, and others have the perfect crunchy, dark brown edges with tender centers. It’s the combination of all those irregular textures that makes these so good. ▪
Sweet potatoes are higher in fiber and lower on the glycemic index than regular potatoes, and their bright orange flesh signals a ton of the antioxidant beta-carotene, which converts to vitamin A in the body. The antioxidant activity in sweet potatoes is highest in the skin, so I don’t peel them.
1 pound sweet potatoes
3 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary leaves
Fine sea salt and freshly ground black pepper
1 Preheat the oven to 400°F. Line a baking sheet with foil.
2 Scrub the potatoes and pat them dry. Halve each sweet potato crosswise, then lengthwise into sticks about ¼ inch wide (don’t be a slave to perfection here; roughly the same size is fine). On the baking sheet, toss the sweet potatoes with the olive oil. Add the rosemary and several pinches of salt and pepper and toss again to coat the fries.
3 Bake for 20 minutes, then gently flip the fries with a spatula. (They will be soft and soggy, so be careful not to mangle them as you flip them over.) Rotate the pan and bake for 15 minutes. Stir once then bake for another 10 minutes or until the fries are nicely browned on the edges and tender in the middle. Loosen them carefully from the pan so you don’t rip the foil or the fries.
MAPLE AND SPICE–ROASTEDAUTUMN SQUASH
SERVES 4 TO 6
This is a version of a popular salad we serve at Hearth. Cubes of tender roasted butternut, red kuri, and kabocha squash are sweetened with just enough maple syrup to balance the spicy warmth of ginger, cinnamon, and nutmeg. I like buttery red kuri squash with the sweeter butternut and creamy kabocha, but any combination of fall squash works. I leave the skins on the kabocha and red kuri squash because they’re completely edible and add more fiber and a contrasting texture. Be sure to clean the skin well with a vegetable brush or the coarse side of a clean sponge, and thoroughly scrape out the squash guts and seeds with the edge of a spoon until there are no loose bits. Cut and roast the remaining halves of the kabocha and butternut squash to keep around as snacks or to throw in whatever salad or soup you like. ▪
You’ve got to get kabocha in your repertoire; its flesh is a silkier, slightly sweeter version of butternut squash. You
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