Local Cooking at Home: Okra with Red Onion, Tomato and Corn

LES resident and locavore chef Carlin Greenstein is contributing a weekly seasonal recipe based on  fresh food you can find at local markets or in your CSA. This week, she shares her recipe for okra with red onion, tomato, corn and basil oil.

This  may be my favorite time of year for the arrival of my CSA box and for visiting the farmer’s market here in New York City.  This week we received red onions, corn, tomatoes, garlic, string beans, cucumbers, peppers and plenty of dark leafy greens. With those ingredients, what could go wrong?  Not a lot!  And I added some of my husband’s fresh basil oil to the mix as well, a staple in our refrigerator during the months of August and September.  

Local Cooking at Home: Almond Hazelnut Blueberry Muffins

Almond hazelnut blueberry muffins from Carlin Greenstein

LES resident and locavore chef Carlin Greenstein is contributing a weekly seasonal recipe based on  fresh food you can find at local markets or in your CSA. This week, she shares her recipe for almond hazelnut blueberry muffins made with farmers’ market ingredients:

End of summer.  East Coast.  Many things come to mind. One of them: blueberries. A friend of a friend delivered a stunning 2 lb. box of organic wild blueberries from Intervale Blueberry Farm in Maine to my door this week with strict directions: “Eat them soon!”  We did.

Local Cooking at Home: Midge’s Gazpacho

Gazpacho by Carlin Greenstein

LES resident and locavore chef Carlin Greenstein is contributing a weekly seasonal recipe based on  fresh food you can find at local markets or in your CSA. This week, she shares her grandmother’s recipe for gazpacho made with fresh summer vegetables:

I owe my love of cooking to my gram, Midge. She was all about salads and chilled soups in the summertime and  it’s always this time of year when I think of her fabulous gazpacho.  She would buy all of her vegetables at her local farm and have a large bowl waiting for me when I arrived for a visit.  

Local Cooking at Home: Mexican-style Grilled Corn

Mexican-style Grilled Corn with Salad by Carlin Greenstein

LES resident and locavore chef Carlin Greenstein is contributing a weekly seasonal recipe based on  fresh food you can find at local markets or in your CSA. This week, she shares her recipe for Mexican-style Grilled Corn.

One of my favorite signs of summer is when corn starts to show up in the farmer’s markets and my CSA.  Although in New York City we are accustomed to seeing corn at every street fair from April – October, the corn you get in July  – September is special.  It is some of the sweetest, most delicious corn you’ll ever taste.  My husband loves eating local corn raw. Who can blame him!?  It is so succulent.

Local Cooking at Home: Turkish Eggplant

Turkish eggplant from Bhodi Tree Farm at Abington Square Farmers Market via Carlin Greenstein

Now that the CSA season is upon us and local farmers’ markets are popping up, we are delighted to have LES resident and chef Carlin Greenstein contributing a weekly seasonal recipe. Her recipe for Turkish eggplant is below; for more ideas, read the Local Cooking at Home archives here.

When I need a little something to supplement my CSA share I head West to the Bodhitree Farm at the adorable Abington Square Greenmarket on Saturday mornings.  The charming farmer, Nevia No, grows and sells some of the most spectacular Asian varieties of local greens and baby vegetables I have ever seen.

Local Cooking at Home: Chilled Curried Carrot Soup

Chilled Curried Carrot Soup from Carlin Greenstein

Now that the CSA season is upon us and local farmers’ markets are burgeoning, we are delighted to have LES resident and chef Carlin Greenstein contributing a weekly seasonal recipe. Her recipe for chilled curried carrot soup is below; for more ideas, read the Local Cooking at Home archives here.

Carrots are a staple food in our house. My husband loves them cut into sticks for snacking, and depending upon the season, I like to roast them or shred them into salads. With this intense hot weather, I decided to make a chilled soup that would feel good in the body and save us from turning on the heat in the kitchen. For the best flavor, buy freshly picked carrots from your local farmers’ market.

Local Cooking at Home: Raw Kale Salad

Now that the CSA season is upon us and local farmers’ markets are burgeoning (check out the new one opening this afternoon on Grand Street), we are delighted to have LES resident and chef Carlin Greenstein contributing a weekly seasonal recipe. Her recipe for a raw kale salad is below; for more ideas, read the Local Cooking at Home archives here.

Kale has become a staple vegetable at our house. We eat it cooked for most of the year as a simple sauté, thrown into soups and stews or seasoned and crisped and made into chips. In the warmer months when I cannot bear the idea of using fire, I simply prepare it raw as a salad.

The key element to a kale salad is massaging an acidic vinaigrette into the greens, which helps break down their fibrous leaves.

My favorite dressing is a lemony Dijon vinaigrette. Once the dressing is massaged through, I simply add whatever I have on hand, making it simpler or more complex, depending upon my mood. Last week, I made a Caesar-type salad, with plenty of chopped egg, toasted croutons and thickly shaved Parmesan. This week, I simply added some toasted pumpkin seeds, diced avocado and shaved pecorino cheese. 

Local Cooking at Home: Summer Rolls

Summer Rolls from Carlin Greenstein

LES resident and locavore chef Carlin Greenstein is contributing a weekly seasonal recipe based on  fresh food you can find at local markets or in your CSA. This week, she shares a recipe for summer rolls (Siamese Rolls) that combines raw and cooked ingredients:

I own a very worn and well-loved copy of a cookbook called, The Balanced Plate by Renee Loux.  A couple of weeks ago I was delighted to partake in a class she taught called Raw Integration, which brings together both raw and cooked elements to make a dish or a meal.

Local Cooking at Home: Farmers’ Market Potato Salad

Farmers' Market Potato Salad from chef Carlin Greenstein

LES resident and locavore chef Carlin Greenstein is contributing a weekly seasonal recipe based on  fresh food you can find at local markets or in your CSA. This week, she shares her recipe for a potato salad made with farmers’ market ingredients:

I never liked potato salad growing up. I associated it with crumbly potatoes, glops of mayo and too much celery.  Luckily, I have left those bad memories behind and developed a new potato love affair by riffing on traditional French potato salad. Instead of using some over-starchy large potatoes, I now use tiny buttery fingerlings or sweet Yukon Golds, add whatever local seasonal vegetables are available, such as radishes and snap peas for color and crunch, and then dress it with a tangy, bright vinaigrette.

Local Cooking at Home: A Late Spring Frittata

Now that the CSA season is upon us and local farmers’ markets are coming back to life, we are delighted to have LES resident and chef Carlin Greenstein contributing a weekly seasonal recipe.  Here is her recipe for a  late spring frittata:

Scallion, Chard and Tomato Frittata Squares - courtesy of Carlin Greenstein

Every week we receive a half-dozen eggs in our CSA share from the Stanton Street CSA.  Depending upon the week, I might easily use all six in my daily cooking, while at other times I seem to allow the cartons to pile up in the back of the fridge. This frittata recipe puts 10 eggs to good use in addition to whatever vegetables you might want to throw in the mix. This week, I had plenty of scallions, chard and a handful of cherry tomatoes to use up. Instead of making it in a skillet, I used a glass baking dish and cut it into appetizer-sized bites, perfect for a last-minute nibble with a chilled glass of wine or a quick supper paired with a simple salad.

Cooking at Home, Fresh and Local

Now that the CSA season is upon us and local farmer’s markets are beginning to come back to life, we are delighted to have LES resident and chef Carlin Greenstein contributing a weekly seasonal recipe.  Here is her recipe for a fresh spring salad you can make at home:

Spring Salad by Carlin Greenstein

It is early June and it seems that we skipped right over springtime and landed smack in summer!  To a chef, the shift out of winter in the kitchen is like peeling off our extra layers of clothing.  Just as our skin craves the warmth of the sun, our palates crave bright, crisp and light flavors.

I went to the farmer’s market out on Long Island this weekend and made a super simple and purely local salad; peppery baby arugula mingled with pea shoots, spring onions, snap peas, carrots and golden & red beets.

My L.E.S. – Carlin Greenstein

Carlin Greenstein at the Hester Street Fair

This weekly feature spotlights a wide variety of people who live and work on the Lower East Side.  If you would like to participate in “My LES,” please email us here.

What do you do?

I am a Private Chef.  I’ve spent the majority of my career cooking for celebrities in the entertainment industry.  I also run a small business called, Chew On This. We design and sell two culinary wheels (guides), one for buying local, seasonal produce and the other on how to use fresh herbs in your cooking.