From the Editor

We are back from our culinary conference in Portland and fired up. We met icons like Judith Jones and Ruth Reichl. We spoke with writers like Michael Ruhlman and Amelia Saltsman, learned more social media tips and ate our way through the city. Having the conference in Portland, this year, could not have been more apropos. Despite being a food mecca; it’s an environmentally conscious city and a great example of how we should live our lives. It was clear that the food industry is making a shift for the better because it has to. It was staggering to hear that 67% of all Americans are overweight or obese and it's happening at a much younger age now. Eating cheap - unhealthy food is a serious issue and pattern that needs to be broken.  It is such an exciting time for us to be in this industry!

With Summer around the corner we are starting to see heirloom tomatoes, Summer squash and an array of beautiful peppers at the Farmer’s Market. We find that people shy away from peppers because they don’t like green bell peppers and think they all taste alike OR they are afraid of the spiciness. Let’s dispel both myths! First, green bell peppers get a bad rap for their tangy bite and their proclivity to upset our stomachs. However, red, yellow and orange bells are sweet and tame – a great substitution any time a recipe calls for green. As for heat – the kick of a pepper lives not in it’s seeds but in the membranes that hold the seeds to the flesh. So if you want to lessen the heat of a pepper, scrape out the seeds AND the white membranes inside. A pepper’s heat is measured on something called Scoville units, with the bell pepper ranking 0 and the legendary habanero ranking up to 350,000.  Here are some peppers we love and everyday ways to use them:

Poblanos – These dark green peppers look like an overgrown jalapeno but carry less heat. Try them chopped up in salsa or guacamole for less spice. We also love these dried, when they turn into ancho chilies and have a smokey taste. Get some ancho chili powder to add to your spice cabinet.

Serrano – The adage goes “The smaller the chili, the hotter it is” and that certainly rings true here. This little green pepper is smaller than a jalapeno and about twice as hot. We love this particular brand of heat with it’s almost citrus flavor. If you love spicy foods we recommend these guys in place of jalapenos for better flavor.

Piquillo Peppers – This doesn’t really fall under “seasonal,” but they are our new favorite pepper so we had to mention them. These small red peppers abound in Spanish cooking and are known for their perfect balance of sweet and tang. They are not spicy and are rarely found raw. Look for them roasted in jars at Trader Joes. Try them on sandwiches, chopped up in salsas or as a finishing touch to braised chicken.

Join us for our Farmer’s Market Wine Dinner in June for a close-up look at some unusual, seasonal peppers that we’ll turn into our Organic Penne Pasta with Charred Peppers, Goat Cheese and Basil.
 

We’ve been having a lot of fun this year with our Healthy Start Series researching nutrition, discussing specific diets and trying to get to the bottom of what it means to eat clean, healthy food. One thing that all doctors seem to agree on is Superfoods – a general name that’s been given to those nutrient-dense foods that are so full of vitamins and minerals they have been found to boost our immune system, help control cholesterol and contribute to the health of our heart. These are the foods that remind us that what we put in our mouths is truly the foundation of our health. Here are our favorite three Superfoods and ways to get them into your diet:

Beans – The humble bean is often overlooked in our American diet. But it’s actually a powerhouse of fiber and low-fat protein. Keep a few cans of black beans in the pantry to add to taco night or toss into salads. Make a quick soup with sautéed onions, some ground cumin, canned black beans and chicken stock. Blend until smooth and finish with lime juice and cilantro. And don’t forget lentils – these little guys are often available already cooked and vacuum-packed in the produce section of your grocery store.

Sweet Potatoes – These fall into the category of “tastes good and good for you” with their abundance of potassium and Vitamin C. Substitute roasted potatoes or baked potatoes with sweet potatoes for an easy Superfood addition to your meal.

Walnuts – Nuts and seeds may be high in fat, but it’s the kind of fat you should be eating. Walnuts in particular are high in Omega-3 Fatty Acids – this is the stuff that keeps your heart healthy and acts as an anti-inflammatory in your body. We love keeping toasted walnuts around (along with sunflower seeds, almonds and pumpkin seeds) to throw into salads and on top of yogurt for breakfast. Also try walnuts instead of Pinenuts in your next batch of pesto. Once of the best and easiest ways to get your daily dose of Omega-3 is through Flax Seed Oil. Try the Pomegranate Flavored one from Spectrum in salad dressings or even smoothies!

If you want to know more about Superfoods and how to get them into your diet, join us May 13th or 19th for our Eat Your Superfoods Class and learn to make Ancho Dusted Salmon Tacos with Black Bean Salsa and more!

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Mother's Day Brunch - get ready for mother's day, or any other casual brunch get-together, with this easy and impressive entertaining menu.

Indian at Home - in this class we'll show you how to use familiar ingredients to create the exotic flavors of India at home.

Steakhouse Favorites and Hearty Cabs - we're taking your favorite steakhouse favorites and turning up the volume! You'll learn to sear the perfect steak all while enjoying a robust and hearty Cabernet Sauvignon.

Healthy Start: Eat your Superfoods - join us for an evening of delicious dishes that feature our favorite superfoods.

Food Revolution - we've been inspired by Jaime Oliver's food revolution to bring simple, real food to the American table. Come join the revolution with us in this hands-on workshop.

Click here to register for May classes

Farmers Market Wine Dinner - we're celebrating summer with a dinner that features the season's freshest ingredients.

Beef on the Grill - we're taking our passion for beef and grilling to show you some recipes that are perfect for summer entertaining.

Food Revolution - we've been inspired by Jaime Oliver's food revolution to bring simple, real food to the American table. Come join the revolution with us in this hands-on workshop.

Parent & Child: Father's Day - come celebrate Father's Day at the Simple Gourmet Kitchen. Kids and Dad will cook together to create a summertime feast.

Teen Cooking Series - we'll cover cooking basics and safety which will build your teen's confidence in the kitchen.

Click here to register for June classes.

 Joanne Weir is coming back to our kitchen!!!!

We are so excited to bring one of our favorite culinary experts to The Simple Gourmet Kitchen.

Joanne Weir is not only a James Beard Award-winning cookbook author, chef and public television personality; she is also a beloved cooking teacher and one of our personal favorites!

Joanne will be demonstrating recipes for a Summer Supper Al Fresco.  Each registrant will receive a copy of her book Wine Country Cooking ($25 retail).     Click here to register for this class

We are teaming up with Ed Kelly from Ameriprise Financial for a FREE evening of culinary fun, networking, and valuable information on guaranteed lifetime income!   Cocktail reception hosted by Ameriprise Financial, then put on aprons and make delicious appetizers with the Chefs of Simple Gourmet.  When the cooking is complete we will turn the night over to financial adviser Ed Kelly and listen to an inspiring presentation on financial planning for your future. Registration is free.  Click here to register!