Tag Archives: lemon juice

creamy burrata and zucchini strips

29 Jul

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.

alligator pear kale salad

3 Apr

photo-24Let’s admit it, kale is a trendy vegetable.

Trendy for it’s nutritional components, it’s funky looks, ever-changing taste and versatility…kale is pretty cool indeed.

Cool enough that a friend of ours started The Kale Project, re-introducing the leafy green to the city of lights. She kindly featured our famous sesame kale salad on her blog, and we hope her readers enjoyed it as much as our students do at lunch!

Here is another kale salad recipe that will leave your tastebuds satisfied, and ever amazed at how versatile this veggie really is.

Here’s how:

Serves 6


  • 1 head, curly kale, leaves removed from stems
  • 1 avocado
  • 3 tbsp fresh lemon
  • 3 tbsp sesame seeds


1. Prep ingredients: Remove kale leaves from stems, rinse under water. Place in salad spinner, spin until dry. Line leaves on top of each other, then cut into thin strips. Cut avocado in half, remove the pit, peel away the skin, then chop up the flesh. Juice your lemon.

2. Finishing touches: In a large bowl add kale and avocado. Get your hands messy by mixing in the avocado into the kale, massaging until the kale leaves are fully saturated. Pour in the lemon juice, mix again. Finish with sesame seeds, then serve!

pantry sandwich

5 Nov

Here is an easy sandwich recipe idea that uses up pantry items, and takes no time to make.

Makes 2 servings, recipe adapted from Food 52:


  • 1/2 baguette
  • 1 garlic clove
  • 1 tuna can
  • 5 olives, sliced
  • 1/2 small red onion, sliced
  • 1/2 bell pepper, sliced thin (if you have on hand)
  • sprinkle of parsley (if you have on hand)
  • splash of lemon juice (also optional)
  • olive oil
  • salt and pepper


Slice the bread in half lengthwise. Drizzle olive oil and rub with garlic. Fill the bottom of your bread with tuna, olives, onions, peppers, parsley. You can also add any other jarred veggies if you have them. Season the tuna with lemon juice, olive oil, salt and pepper. Place the top half back on and dig into this no cook recipe.

Photo courtesy of Food 52

fresh ricotta cheese at the Brooklyn Children’s Museum Gala

14 May

6283567937_c86f775779We had the honor of participating in the Brooklyn Children’s Museum Gala last Tuesday, May 8th alongside other Brooklyn based food vendors and Children’s Museum friends and supporters. At the gala we put on ricotta cooking demo which turned out to be a huge hit! Those that stopped by our table were surprised at how tasty and easy it was to cook up a batch. We placed a dollop of ricotta on top of our raw garlic crostini and garnished them with fresh basil. Many folks that tried our cheese made sure not to talk while chewing so that they could experience the sheer joy of tasting the ricotta.

Here’s how you can be your very own rockstar-ricotta cheese maker:


  • 4 cups of milk
  • 1 cup of cream
  • Juice of 4 lemons
  • 1 tablespoon + a pinch of salt


Place whole milk, cream, and 1 tablespoon of salt in a pot, and bring to a boil. Once boiling, remove the mixture from the heat and add lemon juice. Leave this mixture to stand for about 20 minutes, then pour the liquid over a sieve lined with cheesecloth. Allow the mixture to drain for about 1 hour, then place in a bowl or jar. Add a pinch of salt and enjoy in your favorite pastas, topped on homemade pizza, spread on crostini, mixed into pancakes, drizzled with honey or just eat it with a spoon!

Since ricotta is made fresh, it should be eaten right away. However, if you end up with too much ricotta you can also place it in a container in your fridge. This fresh cheese takes on a whole new flavor when baked in the oven for a few minutes. Once baked, add a drizzle of olive oil and rosemary, then spread it on toast. Buon appetito!

Photo courtesy of amberdegrace