Green Cart Cookbook

8/6/2019 Green Cart Cookbook

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The Green Cart Initiative aims to increase the availability oresh ruits and vegetables in underserved New York Cityneighborhoods.

In the spring o 2008, the Laurie M. Tisch Illumination Fundseeded the NYC Green Cart Initiative with a leadershipgrant so that more New Yorkers could buy resh ruitand vegetables close to home. The grant unds businessdevelopment assistance or 1,000 NYC Green Cart vendors,as well as design, marketing and community education topromote consumption and purchasing o resh ruits andvegetables rom Green Cart vendors.

Through a public/private partnership with the MayorsFund to Advance New York City and the New York CityDepartment o Health and Mental Hygiene, this innovativepublic health and economic development initiative has set anew national standard or health promotion and economicopportunity by creating new jobs and providing thousandso households with better access to healthier ood choices.

Partners in the Green Cart program include: Mayors Fund toAdvance New York City, New York City Department o Healthand Mental Hygiene, Karp Resources, Accin, ApertureFoundation, Montefore Medical Center, Childrens Museumo Manhattan, Food and Finance High School and Locarto.

Green Carts are stationed in the designated neighborhoodsto the right. To fnd your local Green Cart, pleasesee an interactive map at www.locarto.orgor visitwww.nyc.gov/greencarts.

About the NYCGreen Cart Initiative

The Laurie M. Tisch Illumination Fund is a New YorkCity based oundation that strives to improve access

and opportunity or all New Yorkers. Founded in 2007

by philanthropist Laurie M. Tisch, the Illumination Fund

supports innovative solutions to long-standing problems

in the city through programs and initiatives such as the

NYC Green Carts, Childrens Museum o Manhattans

Healthy Liestyles Initiative, the Lincoln Centers

Illumination Lawn and the NYC Civic Corps. For more

inormation visit www.lmtilluminationfund.org.

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Bronx

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Manhattan

Queens

Staten Island

. .

Numbers = Police precincts

New York City, one o the greatest cities on earth, boasts the largest

wholesale produce market and more ood retailers than any U.S. city.

Unortunately, in many neighborhoods throughout New York City,

residents dont have ready access to quality ruits and vegetables.

This inspired me to partner with Mayor Bloomberg and the New York

City Department o Health and Mental Hygiene in 2008 to help bring

the innovative Green Cart Initiative to lie.

The Green Carts are not just tackling the problem o obesity in

a resh, innovative way, but they have also provided new jobs to

hundreds o entrepreneurs. The goal o the NYC Green Cart Initiative

has always been to promote access to healthy ood and increase

economic opportunity, small business development and oer vendor

support services.

Today, hundreds o Green Cart vendors are successully selling ruits and vegetables in neighborhoods that previously had

little or no access to resh produce. And the program keeps growing as more partners and vendors join our cause to increase

education around healthy eating and to fght obesity in the fve boroughs and beyond.

This cookbook aims to be an inspiring showcase o New Yorkers who are working together to build healthy communities, as

well as raise awareness about nutrition and encourage amilies to cook with more ruits and vegetables. The recipes in these

pages are both healthy and delicious, and will help all who read it to learn a bit more about what to do with the produce sold

at your local NYC Green Cart.

A big thank you to all o the ches and our partners in this eort to make healthy eating accessible and most o all, un.

We hope you enjoy this exciting collaboration.

Bon apptit!

Laurie M. Tisch

President, Laurie M. Tisch Illumination Fund

Story o the Green Cart CookbookGreen Cart Neighborhoods

Headshotcourtesy

ofDavid

Hechler

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Courtesy of NYC DOHMH


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30 Gumbroit"Produce Pete" Napolitano

32 Tomato, Zucchini & Garlic FrittataMonteiore Medical Center

34 Baked Ziti with Spinach & MushroomsThe Scotto Family, Fresco by Scotto

36 Chicken & Vegetable Stir FryEATWISE Students, Food and Finance High School

38 French TomatoesJoan Nathan, NYC Che & Author

40 Hay & Straw PastaStephen Hanson, BR Guest

42 Bengali Spiced Green BeansMohammed Ali, Green Cart Vendor

44 Jewel Roasted VegetablesEllie Krieger, Registered Dietician, Bestselling Author,Food Network & Cooking Channel Host

46 Spicy Ecuadorian SalsaGloria Lima, Green Cart Vendor

48 Tomato-Apple Chutney and Gisquiles (Chayotes)con Crema y Cebolla DoradaKarp Resources

50 Kimchi RelishEddie Huang, Baohaus

52 Mango GuacamoleNacxitl Gaxiola, Pulqueria

54 Veggie CakeJehangir Mehta, Graiti and Mehtaphor

56 Apple & Pear Stir FryCathy Nonas, NYC Department o Healthand Mental Hygiene

58 Watermelon IceHari Nayak, Che, Restaurateur andCookbook Author

60 Strawberry-Rhubarb CobblerMichael McCarty, Michael's restaurants

62 Index

2 About the NYC Green Cart Program

3 Introduction by Laurie M. Tisch

4 Table o Contents

6 A Forward rom United States Senator Kirsten Gillibrand

7 A Message rom New York CityHealth Commissioner Thomas Farley

10 Vegetable Bread Soup

Bill Telepan, Telepan

12 Minestrone SoupAlice Waters, Chez Panisse

14 Potato Soup Two WaysMelissa Hamilton and Christopher Hirsheimer,Canal House Cooking

16 Pumpkin SoupThe Sylvia Center

18 Shaved Raw Zucchini, Carrot &Radish SaladJonathan Waxman, Barbuto

20 Roasted Vegetable Salad withRoasted Garlic DressingJoy Pierson, Candle Ca

22 Pear-Pumpkin Salad

Marcus Samuelsson, Red Rooster

24 Gotham Loaded Red PimientoOrlando Ramos, NYU Langone Medical Center

26 Ensalada de Aguacate (Avocado Salad)Danisha Nazario & Alredo Diego,Coqui Mexicano

28 Bacon, Lettuce, Tomato with MayonnaiseTom Colicchio and Sisha Ortuzar,'wichcrat

Table o Contents

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Photo courtesy of Karp Resources


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The acts are alarming. Over hal o New York City adults are overweight or obese. Over hal amillion New Yorkers have been diagnosed with diabetes, and the New York Department o Healthestimates that another quarter million New Yorkers are diabetic, but dont know it. Cardiovasculardisease is the leading killer in America, taking the lives o 70,000 New Yorkers each year.

Obesity is an epidemic that is not only harming Americas health, but causing o ur children toperorm poorly in school. It is costing our economy a massive $150 billion a year in health carecosts and lost productivity.

Healthy oods are absolutely vital to our well-being and success. But or too long, millionso New York City amilies have lived in ood deserts out o reach o the resh, whole oodswe need to lead healthy lives. It puts the health o our amilies at risk, and holds us back as acity and nation. But today, the NYC Green Cart initiative is bringing aordable resh ruits andvegetables to street corners in communities all across New York City, right where we needthem most, and taking steps towards ending ood deserts or good.

As New Yorks rst member o the Senate Agriculture Committee in nearly 40 years, Ive been proudto work together with New York City leaders to secure more o the resources we need to bring

healthy, nutritious oods within reach o more o our amilies, serve healthier ood in lunchrooms soour children can succeed in the classroom, and connect our schools with local arms so every childhas access to healthy ood thats grown right here in New York. When our children have access tohealthy, nutritious meals every day, theres no telling how ar theyll go in lie.

NYC Green Carts are exactly the right prescription to the challenges we are acing inneighborhoods across our city. No child, no amily in New York or anywhere in America should be geographically cut o rom reliable access to resh, healthy, nutritious ood.

When children and amilies dont have access to a local supermarket it leaves them with ewalternatives to ast and highly processed oods which are usually high in at and lead to risingobesity rates, diabetes and cardiovascular disease. Now, NYC Green Carts are empoweringNew Yorkers with antastic new recipes that will keep them and their amilies healthy andthriving. These recipes rom New York ches can hel p bring resh Green Cart produce to liein your own home with delicious, simple recipes or healthy meals and snacks that all amiliescan enjoy and eel great about eating.

Kirsten E. Gillibrand, United States Senator or New York

If were going to end

the obesity and food

insecurity crises thatare cutting lives short,

holding our childrenback, and draining our

economy, more families

need better access to

markets withresh,

healthy ood.

Right now, 23.5 million

Americans, including 3million in New York City,

and almost 4 million

people across the state,live in areas known

as ood deserts communities and

neighborhoods with little-to-no access to fresh,

nutritious foods.

The leading killers o our time such as heart disease, stroke, cancer and diabetes canoten be prevented by maintaining a healthy diet. And a healthy diet means, more thananything, eating more resh ruits and vegetables.

Every man, woman and child in this great city deserves access to these healthy oods.Unortunately, ar too many New Yorkers live in neighborhoods with an abundance o cheap,calorie-dense oods and a scarcity o aordable resh ruits and vegetables. When healthyoods are not readily available within a neighborhood, people do not travel miles to buythem. Instead, they simply eat more o the unhealthy oods nearby.

I weve learned anything rom our most successul public health programs, it is that iwe want people to be healthy, we should create healthy environments. And so the HealthDepartment is creating healthy ood environments by bri nging resh ruits and vegetablesto neighborhoods with the most limited availability. Our FRESH Initiative, or example, oerszoning and nancial incentives to attract supermarkets to areas that have ew o them.We also support local armers markets and are helping bodegas and small corner storesincrease the variety and amount o resh produce on their shelves.

We are especially proud o the N ew York City Green Cart Initiative, which we launched inpartnership with the Laurie M. Tisch Illumination Fund. And now, thanks to this cookbook,you have new ways to prepare resh ruits and vegetables. The recipes, created by some othe citys top ches, prove that you dont have to be a gourmet cook to put healthy, deliciousmeals on your table. I encourage you to try them all. Then go back to your local Green Cartand buy some more, because the more business we give the Green Carts, the more they willbe around to help everyone.

Heres to your health!

Green Carts bringaffordable fresh fruits

and vegetables to

neighborhoods witha shortage of healthy

choices. The model

has attracted nationalattention and now

other organizationsand jurisdictions are

attempting to replicate

it. If you are in NewYork City, look for our

Green Carts, and buy

some resh producewhenever you can.

Thomas Farley, MD, MPH, Commissioner,New York City Department of Health and Mental Hygiene 7


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8 9Photo courtesy of Karp Resources

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1 Pre-heat oven to 450 degrees. Drizzle the 4 slices obread with cup o the olive oil and sprinkle each with atablespoon o parmesan. Place in the oven and cook untilgolden brown, about 6 minutes. Remove rom oven andwhen cool enough to touch, cut the crust o each sliceand cut the slices into inch pieces. Reserve or later.

2 Over a medium-low fame, heat cup oil in an 8-quart potuntil hot, but not smoking. Add onion and garlic and cookor 5 minutes to soten. Add carrots and celery and cook

or 5 minutes, stirring occasionally. Tie basil stems into abundle using kitchen string and add to pot along with stock(or water). Simmer 20 minutes. Add potatoes and simmer7 minutes. Add diced bread, cooked shell beans, andspinach and simmer 3 minutes. Remove soup rom heatand discard basil stems. Season soup with salt and pepper.

3 While soup is cooking, make the pesto: bring a pot olightly salted water to a boil and have a bowl o ice andcold water ready. Boil basil leaves or 20 seconds, drain,and plunge into ice water or 2 minutes to stop cooking.Gather basil together with your hands, squeeze outliquid, and put into jar o a blender or ood processorwith remaining cup oil, grated cheese and blendsmooth. Season pesto with salt and pepper.

4 Spoon soup into warm bowls and swirl in a spoonul opesto. Serve soup with extra grated parmesan on the side.

Yield: 6 to 8 servings

1 cup extra-virgin olive oil

onion, minced

2 cloves garlic, minced

1 large carrot, peeledand cut into inchthickpieces

1 small celery, cut into inch thick pieces

2 m edium potatoes, peeledand cut into inch pieces

2 quarts vegetable stock orwater

1 large bunch basil, stemsseparated rom leavesand both washed

1 cup cooked kidney

beans or habachuelas*can substitutecranberry beans

1 bunch green spinach,tough stems cut out andleaves thinly sliced

4 inch slices osourdough bread

6 tablespoons gratedparmesan cheese, plusextra or serving

salt and pepper

Bill TelepanTelepan

This is one o those dishes that allows you to use everything available at the market. And you can use

the basic recipe year-round, just add the vegetables that are in season. It is also based on the Italian

soup, ribolitta, that extends vegetable soup by adding bread. That version is a pure; this version keeps

the vegetables chunky. It is really a tasty way to get all your vegetables or the day in one serving.

So, see whats available on the NYC Green Cart and start making soup!

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1 Prepare the beans by soaking or a ew hours, or overnighti possible. Drain ater soaking and use resh water orcooking them.

2 To cook the beans, use a wide pot; the water level shouldalways be an inch above the beans. When done, the beansshould be tender but not alling apart. Start testing them ateran hour and salt is best added towards the end o the cooking.When they are ully cooked, let the beans cool in the liquidbeore draining and reserve the liquid.

3 Heat the olive oil in a heavy-bottomed pot over medium heat.Add the onion and ennel and cook or 15 minutes or untiltender. Do not let the ennel brown.

4 Add the leeks and cook or 5 minutes. Add the peas,asparagus and beans and cook or 5 minutes.

5 Add the water (or broth), bring to a boil and simmer or10 minutes.

6 Add the garlic, thyme, bay lea and salt and cook or5 minutes longer.

7 Add the spinach and the bean cooking liquid, and cook or5 minutes. I the soup is too thick, add more bean cookingliquid. Remove the bay lea.

8 Serve in bowls, each one garnished with 2 teaspoonsolive oil and Parmesan cheese to taste.

Yield: 8 servings

1 cup dried white beans

such as cannellini

cup olive oil

1 large onion,nely chopped

1 ennel bulb, trimmedand diced

4 garlic cloves,nely chopped

5 thyme sprigs

1 bay lea

2 teaspoons salt

3 cups water (or 1 cupswater, 1 cups broth)

2 small leeks, diced

1 cup peas

pound asparagus,trimmed and slicedon the diagonal into-inch thick pieces

1 cup bean cooking liquid

2 cups spinach leaves,coarsely chopped

2 teaspoons extra-virginolive oil (or garnish)

1 tablespoon or moregrated Parmesan cheese(or garnish)

I always like to be at the table with amily and riends when they are eatingwhich is dicult to do

i there are a lot o courses to a meal. When you have this hearty soup as the main course, it is all

prepared in advance. Minestrone means big soup in Italian: a big soup o many vegetables. The recipe

below is or a classic springtime minestronevariations exist or every season.

Alice WatersChez Panisse

Headshot courtesy of David Liittschwager

M li H il d Ch i h Hi h i Ch i h d M li k h ll h i b h ill b h h h i i h i


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1 Melt 2 tablespoons o the butter in a largeheavy-bottomed pot over medium heat.

2 Add the leeks or onions, season with salt and pepper,and cook until the leeks or onions have sotened, notbrowned, about 10 minutes.

3 Add the potatoes, chicken stock, bay leaves, andnutmeg. Cover and cook over medium to medium-low

heat until the vegetables are sot, 2030 minutes.

FOR THE PURED SOUP

Discard the bay leaves, add the remaining tablespoono butter, and pure the soup in a blender. Adjust theseasonings. Serve the soup hot or cold garnished with agenerous spoonul o yogurt and some chopped chives.

FOR THE CRUSHED SOUP

In the pot, lightly crush the potatoes into pieces using theback o a large spoon. Stir in the cream or milk and adjustthe seasonings. Add the remaining tablespoon o butter tothe soup. Serve the soup garnished with resh chives orchopped parsley.


6 cups chicken stock

2 bay leaves

pinch o nutmeg

cup thick Greek yogurt(optional)

1 cup heavy cream or milk

resh chives or choppedparsley (optional)

Melissa Hamilton and Christopher HirsheimerCanal House CookingAdapted rom Canal House Cooking Volume N 5, The Good Lie

Christopher and Melissa cook together all the time but they will both have their own way with a recipe.

They both love this recipe but nish it dierently. Christopher usually likes to serve it pured, hot or cold,

depending on the weather and her mood. Melissa likes the gutsier texture o the crushed soup. Then

sometimes they switch. Potatoes and onions are always available on the Green Carts, so this is an easy,

economical soup that can be served in the winter/hot or summer/cold.

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3 tablespoons butter

6 leeks, trimmed, washedand thickly sliced cross-wise (trim o the leaves/darkgreen portion)*can substitute 3 mediumyellow onions, peeledand chopped

salt and pepper

6 small russet potatoes,peeled and thickly sliced

Photo courtesy of Canal House Cooking

Th S l i C t


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1 Preheat oven to 375 degrees.

2 Cut pumpkin into sections and roast in the ovenuntil tender. Let cool.

3 Saut onions and curry powder in oil until sotand ragrant.

4 Add apples and continue to saut another ew minutes.

5 Peel the pumpkin and add to soup pot.

6 Add stock, bring to a boil, then simmer or anotherve minutes.

7 Puree. Add salt and pepper to taste.

8 Roast the pumpkin seeds separately or garnish.Coat lightly with oil and roast at 375 degrees untilbrown and ragrant and serve (optional).


2 small pumpkins orwinter squash

1 tablespoon vegetable oil

1 large onion, diced

2 apples, diced

1 quart chicken orvegetable stock

1 tablespoon or morecurry powder

salt and pepper

shelled pumpkin seedsor garnish (optional)

The Sylvia Center

Even though the title says pumpkin, this delectable and velvety soup can be made rom any ripe winter

squash. The Sylvia Center, which addresses issues in childrens health by providing hands-on experiences

with growing and cooking healthy ood, always begins its Autumn programs with this ool-proo recipe.

The kind o squash that ends up in the pot depends on what the Che Instructor nds in the neighborhood.

This Fall, the kids at P.S. 171 in East Harlem got to try it with a kabocha; the students at the Williamsburg

Community Center worked with butternut; and at the Sotomayor Center in the Bronx, they used a mixture

o acorn and sugar pumpkin. All worked beautiully and the kids gobbled it up.

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Jonathan Waxman


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I love vegetables more than lie. And I wanted to explore healthy, yet simple methods o preparing them.

I developed this dish as a seasonal salad, something unusually beautiul, easy to make and nutritious.

The technique uses only a good vegetable peeler. It takes a short amount o time to master the technique;

you will be rewarded with a gorgeous salad. One can be very seasonal with the ingredient choice and

substitute other vegetables or any hard ruit that can be sliced: Brussels sprouts, turnips, rutabaga, beets,

bell peppers, apples and other hearty and healthy vegetables. All I add to favor the salad is olive oil,

orange slices and lemon, salt.

1 Wash and dry zucchini. Peel the carrots. Wash theradishes and cut o the tops. Slice o the outer rind andpith o the orange and cut into inch-thick rounds.

2 In a bowl, shave the zucchini, carrots and radishes into2 inch by inch, very thin shavings. When the shavingis complete, add the rounds o orange, the juice o halo the lemon, olive oil and a pinch or two o salt.

3Toss with two wooden spoons and scoop onto our plates.

Yield: 4 servings

Jonathan WaxmanBarbuto

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1 lemon

1 orange

2 tablespoons olive oil

pinch o salt

pound zucchini*can substitute anyshaveable vegetableor ruit

3 large carrots2 watermelon radishes

*can substitute any radish

Photo courtesy of Canal House Cooking

This luscious salad ull o roasted seasonal vegetables rom your local Green Cart combined with theJoy Pierson


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This luscious salad ull o roasted seasonal vegetables rom your local Green Cart combined with the

roasted garlic dressing is a taste sensation. This mix o favor and color also makes this a great main

course salad. Our ches at Candle Ca and Candle 79 love to use their creativity to create culinary

masterpieces with local and seasonal produce. Making great meals with ood resh rom arm to table

or rom NYC Green Cart to table makes your meal and your health more sustainable. As we say in the

restaurants, Alls well that eats well. Bon Apptit!


2 Toss the vegetables with the salt, pepper and olive oil ina large mixing bowl. Spread in a single layer on a bakingsheet and bake until just tender, 35-40 minutes. Toss the

2 cups potatoes, cut into

bite-sized pieces1 ennel bulb, trimmed and

cut into bite-sized pieces

2 medium red bell peppers,seeded, deveined and cutinto thin strips

1 cup turnips, peeled andcut into bite-sized pieces

2 medium-sized beets,peeled and cut intobite-sized pieces

1 tablespoon sea salt

reshly groundblack pepper

5 tablespoons extra-virgin olive oil

2 bunches spinach,arugula, or eld greens,rinsed, trimmed andstemmed

cup toasted pecans,walnuts, or pumpkinseeds (optional)

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ROASTED GARLIC DRESSINGcup garlic cloves, peeledcup extra virgin olive oilcup watercup balsamic vinegarcup red wine vinegartablespoon white miso (optional)tablespoons minced reshthyme or 1 teaspoon driedoreganopinch o ground nutmegteaspoon sea saltteaspoons reshly groundblack pepper

1 Preheat oven to 350degrees.

2 Put the peeled garliccloves in a baking dish,and cover with olive oil.Cover the dish with oil androast 25 minutes or untilgolden brown. When cool,remove the garlic with aslotted spoon and transerto a blender.

3 Add the rest o theingredients and blend untilsmooth. Add a bit morewater i its too thick.

Yield: 2 cups

vegetables with about 2 tablespoons o Roasted GarlicDressing to lightly coat the vegetables, and set aside.

3 To serve the salad, arrange the spinach on 4 plates, thentop with equal amounts o the warm vegetable mixture.Sprinkle with toasted walnuts or pecans, i desired,drizzle with a bit more dressing, and serve at once.

Yield: 4 servings

Joy PiersonCandle CaAdapted rom the Candle Ca Cookbook

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* Reserve roasted garlic oil for another use, such as drizzling overpasta, veggies or salad. It will keep in the refrigerator for up to a week.

Growing up as a kid i n Sweden, I learned to love and appreciate oods that were local and seasonal.Marcus Samuelsson


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Through simple and aordable ingredients, we can create beautiul and delicious dishes that celebrate our

roots and bring people together. The Green Carts do just that or us, the people o Harlem, a neighborhood

lled with rich culinary culture. My recipe is the perect way to introduce seasonal all produce into amily

dinners, just as we do at the Red Rooster, while keeping the meal light and healthy by using the resh

produce available at the local Green Cart.

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1 Heat the olive oil in a large saut pan over mediumheat. Add the onion and pumpkin, season with salt andpepper, and saut until pumpkin is lightly browned, about10 minutes.

2 Remove rom heat and transer to a bowl. Let coolslightly, then toss with the pear, endive, chives andvinegar.

3 Garnish with eta and drizzle with the Pumpkin SeedVinaigrette.

Yield: 6 servings

Marcus SamuelssonRed RoosterAdapted romNew American Table

PUMPKIN SEED VINAIGRETTE

1 Heat a small saut pan overlow heat. Add the pumpkinseeds and toast until goldenand ragrant, about 3 minutes.

tablespoons pumpkin seedsegg yolktablespoons heavy creamgarlic clove, choppedcup olive oil

juice o 1 limeteaspoons pumpkin seed oil(optional)salt, reshly ground pepper

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2

Headshot courtesy of Paul Brissman

2 tablespoons chives,chopped

2 tablespoons sherryvinegar *can substitutered wine vinegar

1 cup eta cheese,cut into inch cubes*can substitutecottage cheese

Pumpkin SeedVinaigrette

1/3 cup olive oil

2 red onions, thinly sliced

cup pumpkin orbutternut squash, cutinto inch pieces

salt

reshly ground pepper

2 Asian pears, coredand thinly sliced

4 heads curly endive,thinly sliced

2 Blend the egg yolk, creamand garlic in a blender untilrothy and lemon colored.

3 With the blender running,add the olive oil ina thin, steady streamuntil emulsied.

4 Add the lime juiceand pumpkin seed oil(oil optional).

5 Season with salt andpepper and then stir inthe pumpkin seeds.

Yield: 1 cup

Orlando Ramos


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2 Saut onions, add garlic, then add dry spices. Whenonions are sot and translucent, add black beans, cornand diced tomatoes. Season with salt and pepper, bringto a boil and shut o. Chill ingredient mixture.

3 Combine rice and ingredient mix, add cilantro,scallions and cheese and season with salt andpepper i necessary.

4 Stu peppers with rice lling.

5 Set in aluminum pans and ll all pans with thetomato sauce.

6 Bake or 25 minutes and serve with mango jalapeo salsa.

Yield: 6 servings

6 medium red peppers, cutand cored


cup minced onion

1 tablespoon minced garlic

teaspoon cumin teaspoon dark chili powder

1 cup canned black beans,drained and rinsed

1 cup whole corn kernels

1 cup diced tomatoes

1/8 cup scallions, sliced thin

1/8 cup cilantro, nely chopped

cup shredded cheddarcheese

1

/8 teaspoon salt1/8 teaspoon black pepper

3 cups cooked brown rice

1 cup unsalted tomato sauce

Orlando RamosNYU Langone Medical Center

Our Gotham Loaded Red Pimiento with savory rice, black beans and corn, served with mango jalapeno

salsa was conceived as a tribute to the diverse favors o New York City and refects the medical centers

commitment to healthy living. Our che was inspired by the multi-ethnic ood ingredients at the many

grocers and markets in the city. This dish is a nutritional bonanza or those on a budget: rich in protein,

ber, vitamins, and phytochemicals, which all promote optimal health and meet the USDA guidelines or

healthy adults by increasing whole grains in the diet. We eature this dish on both our patient and ca

menusto rave reviews. The ease o preparation and year-round availability o the ingredients make it a

winner on anyones diet. But more importantly, it allows Green Cart shoppers to experience the possibility

o tasting how wonderul healthy ood can be while using easily available ingredients.25

cup mango, dicedcup tomato, dicedcup red onion, dicedtablespoon cilantro, mincedcup jalapeno pepper, dicedtablespoon lime juice

MANGO JALAPEO SALSA

Combine all ingredients in abowl. Chill in the rerigerator.Can be made one day inadvance.

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Danisha Nazario & Alredo Diego


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Danisha Nazario and Alredo Diego, owners o Coqui Mexicano, a Latin-usion restaurant in the Melrose

section o the South Bronx, contributed this healthy, favorul recipe inspired by their own Puerto Rican

and Mexican heritages. Ensalada de Aguacate is not only delicious and easy to prepare, but virtually all

the ingredients can be ound on an NYC Green Cart. In act, Nazario and Diego oten visit their own local

Green Cart to purchase resh produce to prepare and serve in their restaurant. This recipe is versatile,

as you can substitute pineapple or the citrus and use any variety o avocado you preer, although the

Caribbean avocado (large and bright green) is traditionally used.

1 In a large bowl, combine all ingredients to coat exceptthe avocado.

2 Very gently mix in the avocado.

3 Taste and re-season, i necessary.

4 Serve as a snack, a side dish, or on top o portabellamushrooms, tou, or your avorite grilled meat.


1 tomato, cut into wedges

1 small red onion,thinly sliced

1 pink graperuit or navelorange, peeled and cutinto bite-sized pieces

1 avocado, pitted,peeled, and cut intobite size chunks

1 lime or lemon, juiced

2 tablespoons extravirgin olive oil

cup cilantro,coarsely chopped

1 tablespoon vinegar

salt and pepper to taste

Danisha Nazario & Alredo DiegoCoqui Mexicano

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Tom Colicchio and Sisha Ortuzar At 'wichcrat, we believe that 'healthy' isn't just about calories, it's about nutritionally complete, well-madeood in proper portion sizes Tomatoes are low in sodium and loaded with Vitamin E Thiamin Niacin


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1 In a heavy skillet, over medium-high heat, cook thebacon until golden brown and crisp on both sides.Transer to paper towels to drain.

2 Toast the bread on one side only. Evenly spread themayonnaise on the toasted side o 4 slices o bread.

3 Place the tomatoes on top o the mayo, making sure thatthe slices dont overlap and the surace o the bread iscovered. Season the tomatoes with salt and pepper.

4 Place the bacon over the tomatoes, ollowed by thelettuce.

5 Close the sandwiches with the remaining 4 bread slices,toasted side down.

6 Careully cut into halves and serve.

Yield: 4 servings

Tom Colicchio and Sisha Ortuzar'wichcratAdapted rom wichcrat: Crat a Sandwich into a Meal -And a Meal into a Sandwich (Clarkson Potter/Publishers 2009)

ood in proper portion sizes. Tomatoes are low in sodium and loaded with Vitamin E, Thiamin, Niacin,

Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and contain loads o Dietary Fiber, Vitamin A,

Vitamin C, Vitamin K, Potassium and Manganese. This BLT is as balanced and simple a sandwich as you

can get. This American classic is available at deli counters year-round, but at wichcrat, its a seasonal

sandwich served only when local tomatoes are at their peak.

1 pound thick-cut bacon

8 slices country bread

4 tablespoons mayonnaise

1 pound tomatoes, slicedinto -inch rounds

salt and reshly groundblack pepper

4 large leaves o lettuce

29

Photos courtesy of Bill Bettencourt Photo courtesy of Richard Schultz

When my ather was a youngster, one o his avorite dishes was gumbroit, which is like ratatouille, made

with eggplant, squash, tomatoes, and other vegetables. Clean-out-the-rerigerator time! Everyone raved"Produce Pete" Napolitano


16/35

with eggplant, squash, tomatoes, and other vegetables. Clean out the rerigerator time! Everyone raved

about Nonnas gumbroit. All o these vegetables are available on the Green Cart during the year. Gumbroit

is also a avorite o mine, which brings back memories o my childhood. Enjoy!

1 In a large skillet, pour in the oil and add the diced onionsand garlic.

2 Saut until golden brown.

3 Add the zucchini, eggplant, peppers and string beansand saut until sot.

4 Add the resh tomatoes, oregano and salt.

5 Stir and saut or an additional 5 minutes.


pChe, Produce Expert and Weekend Today in New YorkPersonality

31


2 onions, diced

2 cloves resh garlic

2 zucchini, cubed

1 eggplant, cubed

2 peppers, diced

1 pound resh string beans,cut into pieces

2 resh tomatoes

1 tablespoon oregano

dash o salt


Cooking demonstrations are a great way to il lustrate quick, easy and aordable preparation o ruits and

vegetables. We use simple recipes like this one to teach patients seated in health center waiting roomsMonteore Medical Center


17/35

g p p p g

that dishes prepared with ruits and vegetables can taste delicious as well as be nutritious. Patients are

then directed to nearby Green Cart vendors or the purchase o ingredients. We nd this is a great way to

teach patients about the benets o eating well.

4 eggs, only use 2 yolks

cup grated parmesan

1/3 cup resh basil,thinly sliced

1 cups cherry tomatoes,halved

1 zucchini, choppedinto -inch cubes

teaspoon salt

teaspoon black pepper

4 garlic cloves, thinly sliced


33

1 Whisk together eggs, hal o the parmesan, basil, hal othe salt and pepper. I cholesterol is a concern, use 6 eggwhites or egg beaters instead o whole eggs.

2 In a medium-heavy skillet, heat oil over medium heat andadd garlic. Cook or 1 minute.

3 Add tomatoes and cook until slightly brown, about 2

minutes.

4 Add zucchini and cook or about 2 minutes, until tender.Add remaining salt and pepper.

5 Pour egg over vegetables.

6 Lit cooked egg up and let the uncooked egg fowunderneath.

7 Cook or about 3 minutes, or until edges are slightlybrown.

8 Cut into 4 wedges and sprinkle parmesan to serve.

Yield: 4 servings

Oce o Community Health"To Your Health" Wellness Initiative

My amily lives to eat! We love to cook and enjoy comort ood whether it's in our home or at our

restaurant. One o our avorite pasta dishes is baked ziti with spinach and mushrooms. The ingredients areThe Scotto Family


18/35

easy to nd and aordable. We try to keep portion sizes moderate or a healthy liestyle. Mangia!

cup olive oil

pound mushrooms, sliced

1 onion, chopped

3 garlic cloves, chopped

1 quart cannedplum tomatoes, diced

2 pounds resh spinach,washed and cleaned,stems removed,chopped rough

1 pound uncookedziti pasta

pound low-at mozzarellacheese, cubed

1 pound low-atricotta cheese

1 cup gratedparmesan cheese

salt and pepper to taste

35


2 In a large skillet, make the tomato sauce: heat olive oilover low to medium-high heat, add mushrooms, andonions, cook until brown. Add garlic and saut or1 minute then add tomatoes, salt and pepper andsimmer or 10 to 15 minutes. Remove rom heat,stir in spinach and set aside.

3 Cook ziti according to package directions and place

in a large serving bowl.

4 Add one cup o the cooked tomato sauce to the zitiand toss.

5 In the same bowl, add mozzarella, ricotta, and cupparmesan cheese, and mix. Cheese quantities can bereduced in order to improve health and reduce calorieso dish.

6 Add a small amount o tomato sauce to cover the bottomo a baking dish then add the entire ziti cheese mixture.Top with the remaining tomato sauce and parmesancheese. Bake until the sauce is bubbling and the cheeseis melted, about 10 minutes.


Fresco by Scotto

EATWISE Students The members o EATWISE (Educated and Aware Teens Who Inspire Smart Eating), a nutrition group atFood & Finance High School in NYC, worked together to develop this recipe. The ocus o the group ist l b t h lth ti d th t k th k l d th i d i th i kl ti d


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Food and Finance High School to learn about healthy eating and then take the knowledge they gain during their weekly meetings andshare that with the world around them! As a group, the students decided what would be a good meal or

someone who would be buying his or her resh produce rom a NYC Green Cart. It was important to make

the recipe healthy, simple, and most importantly, delicious.

37

1 Slice the chicken into about 1 inch cubes and place inthe bowl with the marinade, cover with plastic wrap, andput in the rerigerator or 10 minutes.

2 Cut peppers into slices and chop the mushrooms andred onion. Strain and rinse chickpeas.

3 Heat the vegetable oil and garlic in a medium size pan.A wok is ideal, but a pan will serve the same purpose.Cook the chicken or about 8 minutes.

4 Once the chicken is cooked, remove it rom the panand set aside or later use. Heat the pan with garlicand vegetable oil and add the peppers, red onion, andmushrooms. Cook or about 5 minutes, occasionallymoving around the vegetables to evenly cook them.

5 Add chickpeas and spinach, cook or a ew minutesuntil the spinach begins to wither.

6 Add chicken broth and continue to move aroundingredients to evenly cook them. Lower the heat othe pan to a low simmer and cover.

7 Cook pasta in a pot o boiling water according topackage directions and toss with a touch ovegetable oil. Serve stir ry with the pasta.

Yield: 6 servings

1 red onion

1 package spinach

1 can chickpeas

garlic

vegetable oil

can chicken broth

1 pound chicken tendersor breast

1 box whole wheat pasta

3 bell peppers *recommend1 green, 1 red, 1 yellow

1 package whitemushrooms

cup orange juicecup soy saucepinch corn starchtablespoon Sriracha hot saucepinch powdered ginger

In a large bowl, mix the orange juice,soy sauce, Sriracha hot sauce,powdered ginger and corn starch.

1111

MARINADE FOR CHICKEN

Joan NathanNYC Che & Author


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6 ripe but rm tomatoes(beesteak are great orthis), cored and cut inhal horizontally

coarse salt and reshlyground pepper to taste

cup extra-virgin olive oil

2 tablespoons sugar

5 cloves garlic, minced

cup chopped reshfat-lea parsley

NYC Che & AuthorAdapted rom Quiches, Kugels and Couscous: My Search or Jewish Cooking in France

Nothing tastes so good to me as the intense favor o a resh tomato, picked at the height o summer,

cooked-down and seasoned with resh parsley, garlic, and olive oil. This recipe exemplies southern

French vegetable cooking at its best. I have served these tomatoes as an accompaniment to roast lamb

or, in the summer, as a scrumptious rst course. This is a great dish or this cookbook because when

tomatoes begin to appear on the Green Carts, you wont be able to resist them!

39

1 Season the cut sides o the tomatoes with coarse saltand reshly ground pepper.

2 Heat the oil in a large nonstick skillet. When very hotand beginning to smoke, careully place the tomatoes,skin-side down, in the oil. You may have to do this inbatches so as to not crowd the pan. The tomatoesshould not be touching. Sear until the skin starts tobrown, about 10 minutes.

3 Sprinkle the sugar over the cut sides and fip,continuing to cook over high heat. When the tomatoesare caramelized and beginning to turn very dark, removeto a serving plate, and sprinkle the garlic and parsley

over the top.4 Serve warm or at room temperature.

Yield: 6-8 servings

Stephen HansonBR Guest

Isabellas has ed the Upper West Side or over 20 years. O course, what we have ed hungry locals,

tourists, and celebrities alike has changed, except or our Hay & Straw pasta. As our most popular pasta

dish, it has created a reputation or itsel! This is an easy and healthy dish that New Yorkers can recreate


21/35

1 In skillet, heat oil. Add garlic; cook 30 seconds.

2 Add chicken. Cook 3 minutes or until chicken is done.

3 Stir in tomatoes and mushrooms; cook 2 minutes.

4 Pour in wine and cook 2 minutes or until reduced by hal(optional step).

5 Add chicken broth and cook 2 minutes or until reduced

by hal.

6 Stir in butter, thyme and salt and pepper to taste.

7 Add parmesan and cream; cook 1 minute or until heated.

8 Meanwhile, add pasta to boiling salted water; cook 6minutes.

9 Place arugula or spinach in colander. Drain pasta intocolander.

10Add pasta and arugula/spinach to skillet. Toss withsauce to coat evenly.


1 tablespoon olive oil1 clove garlic, peeled

and minced

cup diced chicken breast

cup chopped tomato

2 sun-dried tomatoes,chopped

cup mushrooms

cup dry white wine(optional)

1/3 cup chicken broth

2 tablespoons butter teaspoon resh thyme

2 tablespoons gratedParmesan cheese

cup heavy cream(optional)

2 oz linguine pasta

2 oz spinach linguine

cup arugula orspinach leaves

BR GuestAdapted rom Isabellas

dish, it has created a reputation or itsel! This is an easy and healthy dish that New Yorkers can recreate

at home, buying local ingredients rom NYC Green Carts.

41

This ragrant combination o resh green beans and savory Bengali spices was contributed by Green Cart

vendor, Mohammed Ali. Originally rom Bangladesh, these days Mohammed can be ound selling resh ruits

and vegetables at his Green Cart located across the street rom Woodhull Hospital in the Bushwick-Bedord

Mohammed AliGreen Cart Vendor


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g p

Stuyvesant area o North Brooklyn.Green Cart Vendor

1 pound o string beans2 teaspoons minced ginger

1 onion, chopped

2 teaspoons avorite oil1 teaspoon mustard seeds

43

1 Boil water and cook the string beans 4-5 minutes.Strain and set aside.

2 Heat a large skillet and add oil. When very hot, addmustard seeds, and cook until seeds begin to pop,about 30 seconds.

3 Add onion and cook until they become brown,3-4 minutes. Add ginger and cook 1 minute more.

4 Add the green beans to the skillet and cook, stirringuntil hot. Serve!


43


Ellie KriegerRegistered Dietician, Bestselling Author, Food Network & Cooking Channel Host

My sister, Rachelle, makes a version o this amily avorite every Thanksgiving. I call it Jewel Roasted

Vegetables because the chunky colors look like gems on the plate: ruby red beets, deep orange carrots,

and emerald Brussels sprouts. The sweet-savory, deeply favored taste combination is a royal fush as well.


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4 medium beets,leaves removed


1 pounds carrots

1 pounds Brussels sprouts*can substitute head ocaulifower, cut into 2inch forets, or 1 poundso potatoes, unpeeled andcut into 1 inch pieces

8 large cloves garlic,let unpeeled

teaspoon salt,add more to taste

teaspoon reshly groundblack pepper, add moreto taste

1 tablespoon choppedresh thyme

1 Preheat the oven to 375 degrees.

2 Put the beets into a small baking dish and rub them with1 tablespoon o the oil. Cover the dish with aluminum oiland roast or 30 minutes.

3 While the beets are roasting, peel and cut the carrots into1-inch-thick rounds, and trim the Brussels sprouts andcut them in hal lengthwise.

4 Put the carrots, sprouts, and garlic cloves in a large

baking dish and toss with the remaining 2 tablespoonsoil. Sprinkle with salt and pepper.

5 Ater the beets have been cooking or 30 minutes, addthe large pan o vegetables to the oven separately, andcook everything or 1 hour more, stirring the vegetablemixture once or twice.

6 Remove the beets rom the oven and transer them to acutting board to cool. Stir the thyme into the carrot andBrussels sprout mixture and let it continue to cook oranother 10 minutes while the beets are cooled and cut.

7 When the beets are cool enough to handle, ater about5 minutes, peel, then cut them into 1-inch pieces.Remove the other vegetables rom the oven, toss withthe beets, season with salt and pepper, and serve.


Registered Dietician, Bestselling Author, Food Network & Cooking Channel HostAdapted rom The Food You Crave (Taunton Press 2008)

It is a perect example o how easy it can be to transorm everyday winter vegetables rom your local Green

Cart into a truly special dish.

45Recipe photo courtesy of The Food You Crave

Headshot courtesy of Nigel Barker

Gloria LimaGreen Cart Vendor


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Gloria Lima is a native o Ecuador, lives in Jackson Heights, Queens, and has her Green Cart set up in

Bushwick, Brooklyn. This recipe or spicy salsa, also known as agi is very common in Ecuador and

can be used to favor tacos, steamed or grill ed vegetables, pasta, meat, potatoes, tou, or sancocho

(a popular Latin American stew). Some parts o Ecuador are known or spicy ood while other parts are

not. You may increase the heat in this salsa by leaving the veins and seeds in the jalapenos. Tomates

de arbol are commonly used in this salsa and can be ound in many Latin American groceries and

on Green Carts, but you may also substitute plum tomatoes.

1 Boil the tomatoes in water or about 4 minutes, or untilthe skin begins to peel. Cool and peel o skins.

2 In a blender, combine the tomatoes, jalapenos, garlic,olive oil and a pinch o salt. Blend until the mixture isairly smooth.

3 In a separate dish, combine the sliced onions, lime juiceand salt. Let the mixture sit or 5 minutes and then rinsewith water. This takes some o the bite out o the onions.

4 Add the onions and chopped cilantro to the tomato/jalapeno mixture, stir and serve!


47

5 jalapenos, seeded,deveined and chopped

2 tomates de arbol *cansubstitute plum tomatoes

clove garlicpinch o salt to taste

teaspoon olive oil

1 teaspoonchopped cilantro

medium red onion,thinly sliced

juice o a lime teaspoon salt

Karp Resources1 Grate the apple nely and cut the tomatoes in

small pieces.


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The multilingual Green Cart team at Karp Resources provides support services to the vendors in the

New York City Green Cart Initiative and these recipes refect the diverse favors o their homelands. The

tangy chutney recipe submitted by its president, Karen Karp, combines favorul Bengali seasonings with

apples and is a culinary celebration o NYC Green Carts, which boasts more than 100 Bengali-speaking

resh produce vendors. The second recipe, submitted by Green Cart eld assistant, Ana Moran, eatures

chayotes, which are members o the squash amily and a very important staple o the ancient Mayan and

Aztec diet. They remain a very popular ood in the Guatemalan typical cuisine, where they are known as

guisquiles and also as peruleros (the whiter variation).

p

2 In a pan, heat oil, add Panch Phoron and let it brown,then add apple and tomatoes. Stir or 2-3 minutesadding a little salt, turmeric and chili powder.

3 Add about 2 cups o water and let it boil. When it startsboiling, add the sugar. Let it cook in medium fame.

4 As sugar boils, the chutney will get thicker. When allthe water gets absorbed and chutney takes a semi-thick consistency, add tamarind juice and mix wellwith chutney.

5 Add the tamarind juice a littleat a time, checking the taste as

it will be sweet as well as littlesour. Mix well and serve at roomtemperature or cold.


3 medium tomatoes

1 grated apples

1 teaspoon Panch Phoron(a mixture o similaramount o ennel, cumin,black cumin, mustard &enugreek seeds)

teaspoonturmeric powder

teaspoon chili powder

teaspoon salt

1 tablespoon oil

2 teaspoons whiteor brown sugar

1/3 cup tamarind juice

to taste

49

guisquiles (chayotes)cooked, peeled, slicedinto quartersmedium onionstablespoons o sour creamtablespoons extra virginolive oilsprig o parsley, choppedsalt and pepper to taste

GISQUILES (CHAYOTES) CON CREMA Y CEBOLLA DORADA

6

222

1

3 Add the sour cream and stir,remove rom heat.

4 Add the parsley and serve.

1 Cook the onions in a sautpan with the olive oil at amedium-high heat or about5 minutes.

2 Add the guisquiles, salt andpepper and cook until goldenbrown.

Photos courtesy of Karp Resources


Eddie HuangBaohaus 1 Take 2 quarts o your avorite kimchi and mince in


26/35

a ood processor or blender. You want the kimchito come out with the same consistency as relish.

2 Leave the kimchi in your blender and add theremaining ingredients.

3 Pulse lightly to mix and then pour into a largebowl or tupperware.

4 Let marinate in the ridgeor 2 hours.

5 Serve over cold noodles,toast, salad or chips.


I had Asian-style spicy relish or the rst time on my last trip to Taiwan. I had never seen i t beore and it

reminded me o the Yemenite Salad Dressing that I would get at Yemen Cae in Brooklyn. Every culture

has something akin to salsa so when I came home, I wanted to create a dressing that had the consistency

o salsa, but a distinctly East Asian favor prole. Boom, kimchi dressing. For me, the challenge to eating

healthy is that ood still needs to be satisying and hi t all the favor notes: sweet, spicy, sour. This dish

achieves that and there's no oil, no at, and very minimal carbs rom the sugar, and its a great

New York City dish.

51

2 quarts kimchi

1/3 cup minced garlic

1 cup rice vinegar

cup sugar

cup minced jalapenos

cup minced ginger

1/3 cup soy sauce

Recipe photo courtesy of Gia Storms


Nacxitl GaxiolaPulqueria


27/35

1 In a large bowl, combine mango, jicama, onion,Serrano pepper, garlic, lime juice, salt and pepper;toss together and set aside.

2 Cut the avocados in hal, remove the seeds, and with aspoon remove all the pulp, discarding seeds and skins.

3 With a ork, mash the pulp until slightly chunky andmix with the mango and remaining ingredients. Add thecilantro and toss together. Taste and adjust salt to taste.

4 Serve the guacamole in a nice bowl and garnish withpomegranate seeds i desired. Serve with corn tortillachips on the side.

Yield: 6 servings

1 ripe mango, peeled andcut into cubes

cup o jicama, diced

cup red onion,nely chopped

1 tablespoon Serranopepper, seeded, deveined,nely chopped

teaspoon minced garlic

2 tablespoons lime juice

teaspoon salt

teaspoon reshly groundblack pepper

2 ripe avocados

3 tablespoons choppedresh cilantro

2 tablespoons pomegranateseeds (optional)

There are ew items that a che can prepare that are as simple to make, good or you, and please so many

people as this guacamole. There is nothing better than the richness and sotness o a ripe avocado mixed

with the sweet decadence o seasonal resh mango, both available on your local Green Cart. As a twist on

this Mexican classic, I recommend using manila mangoes as they are juicier and soter to eat.

53

Who knew that this classic blend o vegetables could make such a good dessert? You almost wont believe thatthis is good or you, or even that youre eating vegetables! Green Carts are a convenient place or sourcing

local produce and the resh vegetables rom the cart make this simple recipe e asy to prepare. I conduct a lot o

healthy eating programs and classes or kids and suggest taking your children shopping at the Green Cart so

Jehangir MehtaGrati and Mehtaphor


28/35

they can pick the vegetables they need or this tasty and nutritious recipe. Then, get them involved in preparing

the dough. Not only will kids have a delicious snack, but they will also have loads o un rom the experience.

1 cup medium sizecaulifower forets

5 artichoke hearts, trimmedand cut into medium size

dice *can substitute 17 ozcan o artichoke hearts inwater (not marinated)

1 cup medium sizebroccoli forets

cup beets, cut intosmall chunks

pound (2 sticks)unsalted butter

cup sugar

2 teaspoons baking soda

1 cup all purpose four

teaspoon kosher salt

teaspoon hot paprika

3 medium eggs

55

a bowl o ice and water. (This procedure partially cooksthe vegetables while maintaining their rm texture. Skipthis step or canned artichokes.)

4 Add the beets to the boiling water and cook or 5minutes.

5 Drain all vegetables, place them in a bowl and set aside.

6 Put the butter and sugar in a bowl and beat it with anelectric mixer on high speed until the butter is fuy andlight, about 5 minutes.

7 Mix baking soda, four, salt and paprika together in aseparate bowl. Add this four mixture and eggs to thebutter and sugar. Mix with a spatula or 5 minutes.

8 Add the vegetables and mix with a spatula or 5 minutes.

9 Pour into the prepared pan and bake or 25 minutes,or until a toothpick pressed into the center o the cakecomes out dry.

10 When the cake is cool, remove it rom the pan

11 Slice and serve, or store unsliced in an airtight box.

Yield: 9 servings

1 Preheat the oven 350 degrees.

2 Line a 10 by 4 by 4 inch loa pan with parchment paperand spray with oil.

3 Bring a large pot o water to a boil. Separately boil thecaulifower, resh artichokes, and broccoli or 1 minuteeach; remove with a slotted spoon or strainer and set in

Cathy NonasNYC Department o Health and Mental Hygiene

1 P l d h l d


29/35

I love veggie stir ries so much that I tend to make them way too oten, and then all out o love with them or

a while. During one o my all outs, I ound mysel craving a stir ry but not the green beans, broccoli, carrots

and peppers that usually go in mine. I was walking by the Green Cart in my neighborhood and the vendor had a

beautiul display o apples and pears or sale. And then it hit me! Why not make a ruit stir ry? The apple-pear

stir ry recipe is a avorite o mine that was adapted rom recipes used by the ederal Supplemental Nutrition

Assistance Program (SNAP-Ed) unded Just Say Yes to Fruits and Vegetables and the Health Departments Stellar

Farmers' Market program, which conducts healthy cooking demonstrations at armers markets across the City.

I bought a hal dozen apples and hal dozen pears and worked on making the sweet and savory stir ry to go with

the chicken breast I was making or dinner. It came out great! Now, I just have to work on not making it so oten.

1 Peel, core and chop apples and pears.

2 Heat oil in a large pot over medium heat.

3 Add apples and cook or 3 minutes.

4 Add pears and lemon juice. Cook or another 3 minutes.

5 Sprinkle cinnamon and nutmeg. Continue to cook oranother 3 minutes.

6 Serve immediately.

7 Rerigerate letovers.

Yield: 4 servings

57

2 teaspoons vegetable oil

2 apples, chopped

1 pear, chopped

2 tablespoons lemon juice

teaspoon cinnamon

1/8 teaspoon ground nutmeg

6 apples

1 Peel, core anddice apples.

2 Place apples and 1 cupwater into a medium pot.

3 Bring apples to a boil overhigh heat, stirring oten.

APPLESAUCE

4 Turn heat to medium andsimmer the apples or 30minutes or until the applesare very sot. Stir oten.

5 The applesauce may be letlumpy or mashed with a orkto become smoother.

May be served warmor chilled.

Rerigerate letovers.

Hari NayakChe, Restaurateur, Cookbook Author 1 In a small saucepan, add sugar, water and resh mint.

Heat gently until the sugar dissolves. Pour into a large


30/35

Ater a perect holiday meal, this makes a very rereshing dessert. In many Indian households like mine,

resh watermelon is served at the end o the meal as a salad or sliced on a platter with mint. This is my

version o rereshing watermelon. For some extra unique favor I have added the classic rose water, which

is available in Indian or Middle Eastern stores. Watermelon is available pretty much year round, and I would

like all Green Cart shoppers to try this resh, delicious recipe.

bowl through a strainer and set aside to cool. Discardthe mint.

2 Pure the watermelon in a ood processor and mix itinto the sugar syrup. Chill the mixture or 3 to 4 hours.

3 Add the rose water (optional). Put into an ice creammaker and churn until it is rm enough to scoop. Freeze.Alternatively, pour this mixture into a fat container andplace it in a reezer or 2 hours. Remove rom the reezerand break up the ice crystals with a ork. Return themixture to the reezer or another 2 hours, breakingup the mixture at hal-hour intervals. Freeze until rm.

4 Scoop and serve in a sundae cup garnished withmint leaves.

Yield: 4 servings

59

6 tablespoons sugar

7 tablespoons water

3-4 large resh mint sprigs

3 tablespoons rose water(optional)

1 pound seedlesswatermelon, peeled

and diced

Michael McCartyMichael's restaurants in New York and Santa MonicaAdapted rom Welcome to Michael's

1 Preheat the oven to 375 degrees.

2 Trim and discard all the leaves rom the rhubarb. Cut thestalks crosswise into 1-inch pieces. Hull the strawberries


31/35

p

Cobbler is one o the easiest, most comorting home-style baked desserts you can make. And when resh,

sweet strawberries and tangy rhubarb start lling the armers markets and Green Carts in springtime,

this recipe is a perect way to welcome warmer, sunnier weather. The biscuit topping can also be ormed

separately and baked into individual cakes or ruit shortcake. I love to replace the strawberry-rhubarb

combination with summertime peaches, too.

and cut them in halves lengthwise.

3 Combine the rhubarb, strawberries, and cup o sugarin a mixing bowl. Add the four and salt, tossing to coat.Stir in the juice. Pour the mixture into a 13-by-9-inchbaking dish.

4 Cover the surace o the ruit with the Sweet BiscuitTopping, leaving small holes and gaps so that the ruitjuices can bubble up through the topping.

5 In a small mixing bowl, whisk together the egg and heavycream. Using a pastry brush, lightly coat the topping withthe egg wash. Sprinkle with the remaining tablespoon osugar. Bake in the preheated oven until the top is golden

brown and the juices have thickened slightly and arebubbling up, about 55 minutes.

6 Serve warm, adding your avorite vanilla bean ice creamor sweetened whipped cream i you like.


61

1 pound resh rhubarb

2 pints resh strawberries

1 cup plus1 tablespoon sugar

cup all-purpose four

pinch o salt

3 tablespoons reshorange juice

2 cups SweetBiscuit Topping(see opposite page)

1 large egg, at roomtemperature

1 tablespoon heavy cream

vanilla bean ice creamor sweetened whippedcream (optional)

cup all-purpose fourtablespoons sugartablespoonsbaking powderteaspoon saltcup ( stick) coldunsalted butter, cutinto -inch piecescup heavy cream

SWEET BISCUIT TOPPING

1 Combine the four, sugar,baking powder, and salt ina mixing bowl.

2 Add the butter and, usingyour ngertips, a kitchenork, or a pastry cutter,combine the butter with

the dry ingredients untilthe mixture resemblescoarse sand.

3 Add the heavy cream and,using a wooden spoon,gently stir the mixture toorm a wet dough.

12

1

Photos by Steve Pool

CAULIFLOWER JALAPEO* Page numbers in green feature photos of the actual dish. BELL PEPPER

Index


32/35

62

55 Veggie Cake, Jehangir Mehta

CELERY11 Vegetable Bread Soup, Bill Telepan

CHAYOTES48 Gisquiles con Crema y Cebolla Dorada,

Karp Resources

CORN25 Gotham Loaded Red Pimiento,

Orlando Ramos

EGGPLANT31 Gumbroit, Produce Pete Napolitano

FENNEL13 Minestrone Soup,Alice Waters

21 Roasted Vegetable Salad, Joy Pierson

GRAPEFRUIT27 Ensalada de Aguacate (Avocado Salad),

Danisha Nazario and Alredo Diego

51 Kimchi Relish, Eddie Huang24 Mango Jalapeo Salsa, Orlando Ramos47 Spicy Ecuadorian Salsa, Gloria Lima

JICAMA53 Mango Guacamole, Nacxitl Gaxiola

KIMCHI51 Kimchi Relish, Eddie Huang

LEEK13 Minestrone Soup,Alice Waters

15 Potato Soup Two Ways,Melissa Hamilton and Christopher Hirsheimer

LETTUCE29 Bacon, Lettuce, Tomato with Mayonnaise, Tom Colicchio and Sisha Ortuzar

MANGO53 Mango Guacamole, Nacxitl Gaxiola24 Mango Jalapeo Salsa, Orlando Ramos

g g p

All other photos are representations only.

APPLE57 Apple & Pear Stir F ry, Cathy Nonas56 Applesauce, Cathy Nonas17 Pumpkin Soup, The Sylvia Center49 Tomato-Apple Chutney, Karp Resources

ARTICHOKE55 Veggie Cake, Jehangir Mehta

ASPARAGUS13 Minestrone Soup,Alice Waters

AVOCADO27 Ensalada de Aguacate (Avocado Salad),


53 Mango Guacamole, Nacxitl Gaxiola

BEET45 Jewel Roasted Vegetables,Ellie Krieger21 Roasted Vegetable Salad, Joy Pierson55 Veggie Cake, Jehangir Mehta

37 Chicken & Vegetable Stir Fry,EATWISE Students

25 Gotham Loaded Red Pimiento,Orlando Ramos

31 Gumbroit, Produce Pete Napolitano


BROCCOLI55 Veggie Cake, Jehangir Mehta

BRUSSELS SPROUT

45 Jewel Roasted Vegetables,Ellie Krieger

CARROT45 Jewel Roasted Vegetables,Ellie Krieger19 Shaved Raw Zucchini, Carrot & Radish Salad,

Jonathan Waxman

11 Vegetable Bread Soup, Bill Telepan

63

TOMATO 33 Tomato Zucchini & Garlic FrittataMUSHROOM RADISH

Index continued


33/35

29 Bacon, Lettuce, Tomato with Mayonnaise,Tom Colicchio and Sisha Ortuzar

27 Ensalada de Aguacate (Avocado Salad),


39 French Tomatoes, Joan Nathan25 Gotham Loaded Red Pimiento,

Orlando Ramos

31 Gumbroit, Produce Pete Napolitano41 Hay & Straw Pasta, Stephen Hanson47 Spicy Ecuadorian Salsa, Gloria Lima49 Tomato-Apple Chutney, Karp Resources33 Tomato, Zucchini & Garlic Frittata,

Monteiore Medical Center

TURNIP21 Roasted Vegetable Salad, Joy Pierson

WATERMELON59 Watermelon Ice, Hari Nayak

ZUCCHINI31 Gumbroit, Produce Pete Napolitano19 Shaved Raw Zucchini, Carrot & Radish Salad,

Jonathan Waxman

33 Tomato, Zucchini & Garlic Frittata,

Monteiore Medical Center

U35 Baked Ziti with Spinach & Mushrooms,

The Scotto Family

37 Chicken & Vegetable Stir Fry,

EATWISE Students

41 Hay & Straw Pasta, Stephen Hanson

ORANGE27 Ensalada de Aguacate (Avocado Salad),


PEAR

57 Apple & Pear Stir F ry, Cathy Nonas23 Pear-Pumpkin Salad, Marcus Samuelsson

POTATO15 Potato Soup Two Ways,

Melissa Hamilton and Christopher Hirsheimer


11 Vegetable Bread Soup, Bill Telepan

PUMPKIN23 Pear-Pumpkin Salad, Marcus Samuelsson

17 Pumpkin Soup, The Sylvia Center

19 Shaved Raw Zucchini, Carrot & Radish Salad,Jonathan Waxman

RHUBARB61 Strawberry-Rhubarb Cobbler,

Michael McCarty

SPINACH35 Baked Ziti with Spinach & Mushrooms,

The Scotto Family

37 Chicken & Vegetable Stir Fry,EATWISE Students

41 Hay & Straw Pasta, Stephen Hanson13 Minestrone Soup,Alice Waters

21 Roasted Vegetable Salad, Joy Pierson11 Vegetable Bread Soup, Bill Telepan

STRAWBERRY61 Strawberry-Rhubarb Cobbler,

Michael McCarty

STRING BEAN43 Bengali Spiced Green Beans, Mohammed Ali31 Gumbroit, Produce Pete Napolitano

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Photos courtesy of Richard Schultz


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AcknowledgementsA very special thank you to our partnerswho made this cookbook possible:

Melissa Hamilton and ChristopherHirsheimer, Canal House Cooking;Karen Karp and Cassandra Flechsig,

Karp Resources; Stephen Sheppard;the sta at the Laurie M. TischIllumination Fund; Benjamin Branham,Gia Storms and Eiko Suzuki at EdelmanPublic Relations; and Firstline CreativeResources or the design o the book.




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nyc.gov/greencarts

lmtilluminationund.org

Cover photo courtesy of Richard Schultz

Green Cart Cookbook

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Transcript of Green Cart Cookbook