It’s no secret that I celebrate Fashion Weeks like full-on holidays. I love them! Love the energy, the clothes, ESPECIALLY the models and sense of community. I just adore how, during all this, fashion and beauty bring us all together all over the world. Of course, can’t have a good bash without food! So, I wanted to post here a few things I’ve put together for those of us enjoying the streams around here! :p
Tomato & Basil Organic Whole Grain Linguine. I love Racconto brand (pictured here) but my favourite is Nature’s Path w/ Flax. Here, I tossed it w/ store-bought all-natural tomato/basil sauce, fresh diced organic tomatoes & fresh organic basil. Gee, that’s a lot of “organics” haha. From now on, I’ll just say what it is. You may assume it’s organic, unless I state otherwise.
Here’s the sauce I use frequently from my local Sun Harvest store. It’s quite good! Sometimes, I spice it up with some extra Italian seasoning, diced garlic, basil, flat least parsley. I have fun!
Limburger Cheese on multi-grain crackers w/ a blueberry on each. Those cherry tomatoes and raw okra are delish to snack on, too. Now, I know Limburger is heralded as one of the stinkiest cheeses in the world, and it’s true! But stinky cheese is my favourite kind. The pungency is lovely. The stench is nothing like the taste, I think. A lot of people can’t stand it but that’s okay. More for me! :p
Tomato Soup! I start by peeling a bunch of tomatoes like this. I saute onions in good olive oil, sweating them down like I always do. Then, I add the tomatoes whole, (no seeding! All the natural juices in the tomatoes help the soup!) Add some sea salt, white pepper, fresh thyme, 6 cloves of roughly chopped garlic and let it all cook down on low for about 20 minutes. Next, I add 2 cups vegetable stock and puree with a hand emulsifier. Voila! Tomato soup. Feel free to top with your favourite cheese, crumbled crackers or dip with warm crusty bread.
Blueberry & Almond Smoothie w/ a side fruit salad. This smoothie is Gwynnie’s recipe from GOOP.
Blackberries, cherry tomatoes, blueberries, raspberries, baby spinach, good olive oil & gentle splashes of red wine vinegar. Yum!
Horseradish Hash-Mash Taters – This is a clever thing to do with mashed potatoes. I saw Giada de Laurentis do it to boiled red potatoes. She presses down on a boiled red potato to give it just a slight mash, flatten it, then fries it in olive oil with some salt and pepper. So I figured I’d try it with some left-over horseradish mash and it was glorious! Kind of like a french fry, kind of like a breakfast hash. Some crispiness mingled in with creaminess. Garnished with slivered scallion and pasley.
Heat olive oil in a skillet but don’t let it smoke. Add left over mashed potatoes and spread evenly with a spatula or spoon, whatever is easiest for you. (Just no metal spoon + non-stick cookware!) Allow to cook 7-8 minutes. You’ll see plumes of smoke start to pop out of select spots and around the sides. Turn up a corner or some small place to see how it’s looking on the bottom side. If it’s not turning golden yet, allow to cook a bit more. Then, test again. When you see the bottom getting golden, start messily flipping it over. This isn’t a goal of perfection. We just want to crisp up as many sides as possible. Feel free to mix it all up and flatten again if you like. You shouldn’t have to re-season but if you want to add anything, it’s up to you. Two or three rounds of that and remove before anything burns. It’s a fun indulgence. :p ~Oh, and do try to be frugal with your taters. Really don’t need A STICK OF BUTTER or cups and cups of heavy cream. I use Earth Balance and just enough veggie stock and olive oil to keep my mashed taters smart and lush.
Kiwi Mash w/ Orange, Almonds & Chia Seeds – I love this. I halve a bunch of kiwis, scoop the flesh out with a spoon, (quicker than traditional peeling in my opinion), mash ‘em up with any utensil (a potato masher works but so does a fork or back of a spoon) and top with fresh orange sections, raw almonds and sprinkle with chia seeds! Simple, refreshing and very filling!
I think that’s enough snacks for now! Back to the shows! It’s London Fashion Week right now and it has been great so far!