Pestos With Panache Blog
Pestos with Panache and the Red Hook Initiative Weight Loss Challenge
Pestos with Panache has always been committed to developing wholesome, natural foods, which taste great, & are good for you; but now we’re taking an active role in changing the lives of fellow Brooklyn neighbors for the better. Saturday March 19th, kicked off the Red Hook Initiative’s Biggest Weight Loss Challenge, a program created to target obesity, heart disease & high blood pressure, which disproportionately affect Red Hook residents.
The Red Hook Initiative’s mission is to work to “confront and affect the consequences of intergenerational poverty through an approach that offers support in education, employment, health and community development. RHI believes that social change comes from within individuals. ”The Biggest Weight Loss Challenge” is a call to action for Red Hook residents to take ownership of their health & wellness.
Women & Men ages 18 and up, who live in the Red Hook Houses, signed up for the challenge! These participants were divided up into two teams & will be weighed biweekly to access team progress. Over the course of the “Saturday Kick-Off”, a dedicated staff of doctors, led by Svetlana Ten, MD, Director of Pediatric Endocrine Fellowship Program & Pediatric Endocrine Divisions of Infants & Children’s Hospital of Brooklyn at Maimonides & SUNY Downstate/ Assistant Professor of Pediatrics SUNY Downstate, along with volunteers, collected height, weight & BMI data. The health assessments were thorough & immediately shared with the participants. All of the news was not good news. Several cases of diabetes that had been previously undetected were diagnosed. Coming to terms with the diagnosis of diabetes, along with the lifestyle changes that need to be made as a result, is a tall order. These health assessments proved just how imperative this program is to the health & wellbeing of the residents of Red Hook.
Over the next 12 weeks, I will be teaching cooking classes featuring a new healthy recipe each week. In addition to nutrition counseling & cooking classes, challenge members will be participating in exercise activities such as Zumba classes, walking and dancing groups, & aerobics. This is truly a unique challenge to make a direct impact on the lives of our neighbors, & hopefully will extend for future generations.
Join me each week as I share my own healthy lifestyle tips & recipes with the Biggest Weight Loss Challenge participants for the next 12 weeks! I’m thrilled to be a part of this worthwhile cause. Our first, of twelve, healthy cooking classes was held last night. We made healthy Baja Fish Tacos with a Cabbage Slaw, which knocked everybody’s socks off! We are off to a great start…….
What I’ve found along my quest for health & wellness, is that the support of other people on the same journey, makes all of the difference. Whether your sharing weight loss tips, tricks, healthy food options, or going to Zumba together, it’s that collective voice, that keeps you going, when the hankering for Chinese take-out, becomes all too much to bear! I witnessed a great deal of that comradore last night & it inspired me inside & out.
Baja Fish Tacos
Adapted from Recipe.comMarinade
- 1/4 cup canola oil
- 2 tablespoons distilled white vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon seafood seasoning, such as Old Bay™
- 1/2 teaspoon ground black pepper
- 1 teaspoon hot pepper sauce, or to taste
- 1 pound tilapia or mahi mahi fillets, cut into strips
Dressing
- 1 (8 ounce) container light sour cream
- 1/2 cup adobo sauce from chipotle peppers
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon seafood seasoning, such as Old Bay™
- salt and pepper
Toppings
- 1 package of whole wheat wraps(Damascus Bakery Brand) 7 grams of fiber
- 3 ripe tomatoes, seeded and diced
- 1 bunch cilantro, chopped
- 1 small head cabbage, cored and shredded
- 2 limes, cut in wedges
- To make the marinade, whisk together the canola oil, vinegar, lime juice, lime zest, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia or mahi mahi in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate while preparing the dressing.
- To make the dressing, combine the light sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
- Preheat oven 350 degrees, remove fish from the marinade and bake fish for 12 minutes on a cookie sheet sprayed with pam or cook on the stove top in a skillet spayed w/pam
- Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up wraps around fillings, and garnish with lime wedges
Pestos with Panache Holiday Packaging
Did Cyber Monday pass you by and you’ve still not found that perfect gift for your foodie loved ones and friends?
It’s often difficult to buy a unique gift for someone with a discerning palate. Pestos With Panache By Lauren will leave your foodie friends intrigued, and upon tasting, wanting more!
Since there are six unique freshfrozen pestos to choose from, our website contains flavor profiles and recipe suggestions for each flavor. So Go For It! No greater gift than providing your “foodie friends” with the opportunity to heighten their culinary creativity in their own kitchens!! You may get invited over for dinner……
Pestos with Panache Holiday Gift Box!
Pestos with Panache Holiday Recipe Contest
The Holiday season is officially upon us!! You know what that means…..it’s just about that time to start whipping up old family recipe favorites along with creating new culinary concoctions in the kitchen!! This Holiday season Pestos with Panache By Lauren challenges you to put your own “pesto spin” on your family favorite recipes or your new culinary creations! We’re looking for the best holiday recipe, incorporating Pestos with Panache By Lauren. Send us your very best recipe interpretation, utilizing Pestos with Panache By Lauren, and you could win a year’s supply of our Pestos. This Prize is valued at $312!
Pestos with Panache By Lauren is a line of six Gourmet Freshfrozen Pestos, made from all natural & local ingredients and are unlike anything you’ve ever imagined! With flavors varying from Fabulous Fig & Gorgonzola Pesto, Pumpkin Chilpotle Pesto, Bangin’ Blueberry Pesto, Decadent Dark Chocolate & Ancho Chile Pesto, Succulent Strawberry Pesto & Prosciutto & Smoked Almond Pesto, allow your culinary creativity to soar! These pestos are always a sure thing, simply tossed on pasta, but we encourage you, to think outside of the box, or the tin rather, for the purposes of this contest. Visit our website for some recipe inspiration:
http://www.pestoswithpanachebylauren.com. Show us what you can create by simply adding a “Dash of Panache”!
Rules:
Start by going to Pestos with Panache Facebook page and join the Pesto Revolution http://www.facebook.com/pages/Pestos-With-Panache/209919738966 –learn about our product, consider inventive ways to utilize our pestos as part of an old family recipe favorite or a new culinary creation.
Then, email lauren@pestoswithpanachebylauren.com with your mailing address, phone number and pesto flavor of choice. (Note: Your personal information will never be shared with outside sources or third parties)
Once you receive the pesto, start cooking! All recipes must be original and of course include one of our six pesto varieties: Fabulous Fig & Gorgonzola Pesto, Pumpkin Chilpotle Pesto, Bangin’ Blueberry Pesto, Decadent Dark Chocolate & Ancho Chile Pesto, Succulent Strawberry Pesto & Smoked Almond and Prosciutto.
Then, upload a photo of your dish, along with the recipe, onto our Facebook page. Note, uploading your recipe onto a personal blog or twitter are encouraged. It is the season of sharing!
Judges will choose one first place contest winner who will be awarded the grand prize of 12 months worth (2 tins of pesto per month, 24 pestos total) of Pestos with Panache by Lauren, and 2 runners up who will each receive $50 in Pestos with Panache by Lauren Bucks, for use online at www.pestoswithpanachebylauren.com.
For more information about the Pestos with Panache by Lauren New Spin on the Holidays Recipe contest, visit us on Facebook:
http://www.facebook.com/pages/Pestos-With-Panache/209919738966
Updated Extended Deadline:
The deadline for submissions is Saturday December 31st at Midnight. The winner will be notified by January 3rd 2011. All decisions are final.
Happy Cooking!
Fall Flavors: Pumpkin Chilpotle Fried Squash Blossoms
Over the summer our Pestos With Panache team was fortunate enough to meet Jon Ross-Wiley, the Co-founder of Local in Season, at the SoWa Market. For those who haven’t heard of Local in Season (or LIS, for short), it’s a site dedicated to discussing everything related to local food. Their dedication to this movement is stated best on their website,
“Local food that is in season is better quality, and with a little knowledge, the meals you make will simply taste better.” You can connect with Jon directly on twitter at @LocalinSeason and join the Local Food movement at http://www.localinseason.com/.
When Jon stopped by the SoWa Market he sampled Pestos with Panache, and loved our Pumpkin Chilpotle Pesto. It’s no secret how much I adore Baja Cuisine. Indulge in Jon’s sublime gourmet squash-blossom appetizer, without crossing the border!! Below is his interpretation of Fried Squash Blossoms, wish a dash of Pestos with Panache, of course!
Pumpkin Chilpotle Fried Squash Blossoms
By Jonathan Ross-Wiley
Begin by heating 2 inches of canola or vegetable oil in a heavy bottomed pot to at least 350 degrees.
Ingredients
12 squash blossoms (pistils removed)
1 cup all-purpose flour, plus an additional cup for dredging
1 tsp baking powder
1 tsp salt
Freshly ground black pepper
1 egg
3 tablespoons Pumpkin Chilpotle Pesto
1/2 cup beer
Kosher salt for finishing
While the oil is heating mix the batter ingredients until just combined. This batter should be the consistency of pancake batter. If the batter is too watery, add a bit more flour. Alternatively, if the batter is too thick in consistency, add a splash more beer or water.
Dredge each blossom lightly in the plain flour and then dip into the batter and place gently in the oil. Be careful not to crowd the blossoms in the oil. You may have to cook in batches. Cook turning once until a nice golden brown.
Drain on a rack or paper towels and serve immediately.
Fall Flavors: Pumpkin, Goat Cheese and Cilantro Quesadillas
It’s no secret to those closest to me, that I’m beckoning fall, the moment I spy school supplies at my local Target; fresh pencils and notebooks, reminiscent of a “fresh start”. “Back to School”, I know, such a geek, actually excited me, but not just because of the school part. Fall meant shorter days, with darkness upon us earlier, crunchy leaves beneath my feet, a cool breeze at my back, and the smell of wood burning fireplaces in my neighborhood during my walk home from school. I loved seeing a big old pumpkin on our front porch, knowing that our family would be toasting those pumpkin seeds up, in no time. You like what you like from a young age, even if you don’t know the reasons quite why yet.
I know now though, that it has everything to do with, not only utterly despising humidity, but utterly loving the feeling of a chill in the air, along with the scent of those wood burning fireplaces. My senses have always led me down the right path in life and in the kitchen, which is how I created Pumpkin Chilpotle Pesto, along with this recipe. It combines all of the things I love most about fall; the smokiness of the chilpotle makes me feel the way I did, when I smelled that first hint of a wood burning fireplace in the air, warm and cozy. The cilantro, the leaves beneath my feet, because I actually just started developing a taste for it 
, and the pumpkin, well need I say more, rich, hearty and warm, roasted in the oven to perfection. The goat cheese added for good measure…….
Invite family and friends over to partake in this utterly irresistible and unique taste of the fall, prepared in mere moments, but savored all evening long, paired with a Pinot Noir and an arugula salad dressed with fresh lemon and olive oil, garnished with asiago cheese…..time for dinner, or lunch, or brunch for that matter. It’s 5:00pm somewhere
Enjoy!
Recipe adapted from Bon Appétit, October 2009
Yield: Makes 6 servings
Ingredients
3 cups 1 1/2-inch cubes peeled seeded sugar pumpkin or butternut squash (from about half a 2-pound whole pumpkin)
1 finely chopped seeded jalapeño (about 2 tablespoons)
12 8-inch-diameter flour tortillas
1 Tin of Pumpkin Chilpotle Pesto
10 ounces feta cheese, crumbled
1 1/2 cups coarsely chopped fresh cilantro
2 limes, each cut into 6 wedges
Preparation: Roast a whole pumpkin, at 400 for anywhere from 60-90 minutes, depending on size. (Read more about roasting pumpkins). While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeño; season with salt and pepper.
Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly on half of the tortilla. On opposite half, spread 1-2 tablespoons of Pumpkin Chilpotle Pesto. Sprinkle goat cheese over top of Pumpkin-Jalepeno mixure. Top each with 1/4 cup cilantro and sprinkle with black pepper. Fold in half to cook.
Heat heavy large skillet over medium high heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges. To add an extra kick to the quesedillas, mix 2 tablespoons with one cup of sour cream or cream cheese.
Pestos with Panache Summer Wrap Up
The weather this summer has been an absolute scorcher, but heat has only helped catapult Pestos with Panache forward with this summer’s events surrounding Pestos with Panache! As you may have read, Pestos has been participating at the SoWa Market in Boston’s South End. While I knew this area was up and coming, and full of eclectic food choices, I didn’t exactly know what I was getting myself into. I must say, that my new venture into the Boston food market scene has been wonderful and the feedback and reaction to my product has been fantastic! When I started this company I hoped that my product would be embraced by the general public, but also knew that my product was unique and probably wouldn’t win every customer over (we all know those picky eaters that just can’t wrap their heads around inventive flavors and combinations!) However, Pestos with Panache has really found a niche in the South End of Boston, because the response and reactions for Pestos has been absolutely amazing! From children to grandparents, and all ages in-between, everyone has their take on their favorite and what inventive dish they were going to create with PWP. Thank you so, so much to all of the lovely people that have come out to the SoWa market this summer. Your responses and thoughtful comments are much appreciated! If you haven’t been out to visit Pestos with Panache at the SoWa Market, there is still time. We will be offering tastings and selling pesto on September 19th and October 17th 2010.
Without further a’do, here are some photos from SoWa, please check out http://www.facebook.com/pestos-with-panache for more photos.
Team Pesto - Boston Edition! Kate & Kim
Lara, from goodcookdoris.com, with her husband and Succulent Strawberry Pesto!
Me explaining how I started PWP at the SoWa market in July
Thanks so much to dear friend Linda for coming out and supporting Pestos!
So while Bostonian’s couldn’t stop talking about my pesto, I was able to secure space in a another local shop in New York City, to further expand my reach in NYC. Pestos with Panache is now being carried in the freezer section at Commodities Market in the East Village of New York, very exciting! Commodities is located at 165 First Ave in New York. I couldn’t help but snap a few pictures when I went to drop off a delivery a few weeks ago:
Pestos with Panache in the Freezer at Commodities
Now this summer wasn’t all work and no play! I have been able to spend some time in the city with my Husband Phillip, here is a picture from my favorite restaurant, Supper.
A little flavor for the inside of Supper!
Phillip and I at Supper!
On top of being able to take advantage of all that the city has to offer, we were also able to go to wine country in California for a few days….
Charlie Palmer's Dry Creek Kitchen Antipasto
Absolutely Devine!
How adorable is this?!
Phillip and I at Merry Edwards Winery in Sonoma. Just wonderful!
It’s been an extremely busy summer for me as well at Pestos and I am looking forward to an equally successful and exciting Fall and Winter for Pestos with Panache! Thanks so much for checking out the update!
New York Restaurant Report: Supper
A hidden gem of a restaurant, in New York City, is the cozy East Village restaurant simply named, Supper. Located at 156 East Second St, this Northern Italian eatery, is the definition of a hidden gem; it cannot be missed! The moment one enters in this small, yet seemingly always bustling restaurant, one always feel at home. The exposed brick, stone, and dimly lit spot, whose wonderful aroma envelopes, the moment you step in the door, transports you straight to Florence. Simply Divine!
Supper’s menu has an array of menu selections, even for the most discerning of palates! My favorite dish is the Spaghetti al Limone with grilled chicken. This dish is complemented with fresh lemon and finished with Parmigiano Reggiano cheese, absolutely, delectable! At $12.95, this dish is not only delicious, but it is by far, the best bang for your buck, in the extremely expensive New York City restaurant scene. An appetizer not to be missed is The Zucchine Taglietelle, which features wafer thin mandolin sliced zucchini; this dish explodes with garlic, toasted almonds and olive oil! I would love to give a review of their dessert offerings, but I must admit, I have never had the opportunity to partake, as I am always quite full, at meals end!!
Be sure to check out Supper (and take a look at http://www.supperrestaurant.com) for yourself and tweet me to let me know how you like it: @pestoswpanache!
Scrumptious Pesto Recipes from ‘The Healthy Apple’
Amie Valpone, author of TheHealthyApple.com, has created five fabulous new recipes exclusively for us, using our Pestos With Panache flavors!
Here are some links to the recipes (located in our recipes section), each with ingredient lists and preparation instructions:
- Fabulous Fig & Gorgonzola Pesto Stuffed Acorn Squash
- Decadent Dark Chocolate & Ancho Chile Tofu Brownies
- Pumpkin Chilpotle Pesto Barley Salad
- Bangin’ Blueberry Chicken Pesto Patties
- Succulent Strawberry Pesto Fennel Salad
Amie Valpone, HHC, AADP is a Manhattan based Culinary Nutritionist with a passion for cooking, baking, and healthy living in the Big Apple of NYC, she strives to find the right balance for her clients using whole, natural, unprocessed foods.
Game Time Treats: The Ultimate Super Bowl Party Dip!
No Super Bowl fiesta is complete without a dip, preferably one Tex-Mex in nature. The combination of delicious cheeses, beans, chili’s is a football party staple! Absolutely no party is complete without one, but is your party ready for a tasty twist on this game day classic? I present to you, my devoted pesto-devotees, (brace yourself) my Baja Bliss Decadent Dark Chocolate & Ancho Chile Pesto sizzling dip. Yes, you heard me right PESTO, in a Mexican layer dip! I know you might be skeptical, but those who have ventured into this uncharted appetizer territory can attest to the fact that this dip will not disappoint!
Without further ado, I present you with a recipe for the ages:
Decadent Dark Chocolate & Ancho Chile Pesto Sizzling HOT DIP:
Prep: 15 minutes
Time: 20 Minutes
Game Time Treats, With a Dash of Panache!
The Super Bowl is not only the culmination of years of hard work for the players in the game, but for party hosts all over the country! Naturally EVERYONE, would all love to attend the game in sunny Miami, Florida (especially with the snowpocalypse touching down in D.C. any moment now!), but with the right crowd, beverages and game time treats you can bring the action and excitement straight to your living room. Whether you’re rooting for the New Orleans Saints or the Indianapolis Colts, I have a few appetizers that will keep all of your guests happy: my fun twist on a traditional favorite, Wings with a Dash of Panache!
These wings are not for the faint of heart, they are an explosion of flavor and a delicious exciting festival of flavors. Intrigued? Check out the recipe below:
Wings with a Dash of Panache
Prep: 10 minutes
Bake: 55 minutes
Serves: 24
Ingredients:
- 1 cup of your very favorite Pestos With Panache brand pesto; Pumpkin Chilpotle Pesto, Fabulous Fig & Gorgonzola Pesto, Succulent Strawberry Pesto, Bangin’ Blueberry Pesto, Decadent Dark Chocolate & Ancho Chile Pesto and or Prosciutto & Smoked Almond Pesto
- 12 chicken wings (tips removed) or 24 chicken drumettes. Feel free to use to frozen bagged wings available at your local grocery store or sold in bulk at a warehouse food club like Costco.
Cut the wings in half at the joints to make 24 pieces. Pad wings dry with a paper towel. Toss the wings with your choice of flavored Pestos with Panache. Place them in a foil-lined shallow baking pan.Bake at 400°F. for 55 minutes or until they’re glazed and cooked through, turning and brushing often with the pesto sauce during the last 30 minutes of baking time. Discard any remaining sauce. If you would like to skip the brushing step……toss the wings that are fully cooked through, in a bowl with a half a cup of the pesto, that you initially tossed them with toss!!
To compliment and enhance the wings, I’ve also included my favorite wing dipping sauce! It’s a quick and easy way to really bring the wings to the next level.
