food sectionPresented by Louisa Shafia
Cookbook author and caterer Louisa Shafia shows it’s easy to go green with favorite dishes that are nutritious, sustainable and easy to make. “I like to use a small amount of protein or grains with an abundance of fresh vegetables and fruits,” Shafia says about her produce-centered cooking. “It’s tasty while being easy on the body.”
Listing 1-25 of 47 videos
Most of us were acquainted with beets in canned form, at holiday gatherings and salad buffets, and never knew how good they could be. Eco-friendly cookbook author and chef Louisa Shafia shows just how easy it is to prep and roast your own, giving you better flavor and more vitamins and nutrients.
Beautiful both on the outside and on the inside, this simple salad makes an attractive (and delicious) addition to both dinner parties and picnics. With the pine nuts and feta to round out the rich, earthy beets, this dish tickles every taste bud on its way down.
Walk past the prepackaged pumpkin bread and head on over to the vegetable aisle. Louisa Shafia is going to help you turn an ordinary gourd into extraordinary spice bread.
Introducing us to the underappreciated celery root, Louisa Shafia shows us that good things sometimes come in surprising packages. When turned into a remoulade, this bulbous, brown vegetable makes a delicious addition to sandwiches or side dishes.
Put down the potato chips and pick up some leafy greens for a guilt-free alternative to one of America’s favorite snack foods. In addition to providing a welcome respite from your salty snack cravings, kale chips manage to sneak a wealth of vitamins and nutrients past the most obstinate (and foliage-fearing) eaters.
Cabbage has long been hailed as a cancer-fighting vegetable, yet its place in the kitchen has largely been relegated to pre-packaged salads and sauerkraut. With this sweet and sour salad, Louisa Shafia shows you how to take cabbage off the sidelines and turn it into a beautiful side salad or mid-day meal.
Grab a winter squash, a big spoon and plug in your food processor because you are just pulses away from having your own, homemade pumpkin puree.
Warm up your winter greens with a simple saute of garlic and olive oil. As Louisa Shafia says, these super foods speak for themselves, meaning sometimes they are best just minimally dressed.
Titillate your taste buds by adding this tamarind glaze to your next tuna steak. Quick, simple and impressive, this easy Asian-inspired finish adds an ethnic flavor to your fish dinners.
Perfect for pre-made lunches or afternoon snacks, this chickpea salad -- based on the longtime lunch favorite tuna salad --is easy to make and packed with protein. Put it on a sandwich or eat it atop some millet for a delicious whole meal.
Warm up from the inside out with this fall flavored, vegetarian friendly chili. Bringing together the perfect combination of black beans, butternut squash and dark beer this chili can make even the staunchest of carnivores beg for seconds.
Apologize to your garbage disposal because he’s not getting fed leftovers anytime soon. Louisa Shafia turns yesterday’s lentils/carrots/mushrooms/whatever into tomorrow’s miso soup so we can waste less and say “miso full” more.
Chestnuts are roasting over an open fire, Jack Frost is nipping at your nose, and all you need to do is add some apples, onions and bread chunks to your roasted nuts and soon you will smell sweet, savory stuffing baking in the oven.
Give your classic cornbread a fruity facelift or a pepper-jack punch this holiday season. Louisa shows you how to put your own unique twist on this staple side dish by adding whatever spicy, cheesy or sweet treats fits your fancy.
Green beans sounding bland? Feeling like you’ve bean there, done that? Louisa Shafia is here to help – with some EVOO, shallots and toasted almonds, your beans will go from the shadows to the spotlight on your holiday table.
If you’ve previously rebuffed the Brussels sprout, the time has come to give it another try. Add some lemon zest, minced garlic and a dash of salt, and you have a tasty, sophisticated side dish.
Quick, simple and naturally sugary, these mashed sweet potatoes are an excellent alternative to traditional starchy side dishes.
Perfect for simple spreads, salad dressings, or mashed potatoes, roasted garlic is an easy way to add five-star flavor to any meal.
Blanch them, fry them, put them in a stew – prep your Brussels sprouts like Louisa and you will be a convert in no time.
Ensure your stuffing is extra fresh by dicing your own bread cubes. An oven and some olive oil is all you need to turn your fresh loaf into a stuffing starter.
Louisa lets you into one of her family’s holiday traditions – easy-to-make raw cranberry relish. For a fresh alternative to canned cranberry, look no further than the Shafia kitchen.
If you’ve got a bag of nuts and semi-stocked spice cabinet, you are thirty minutes away from having end-table treats or economical edible gifts.
If you like mashed potatoes with a kick, try Louisa’s horseradish mash. If you prefer something more sophisticated, add some roasted garlic. If you want to get in touch with your inner Irishman/woman, toss in some sautéed kale, but if you’re more of a “fun guy” grab some fungi and truffle oil for mushroom mashed potatoes. Regardless of your potato preferences (and even if you’re not a spud supporter) Louisa is ready to match you with a mash.
Eco-friendly chef and cookbook author Louisa Shafia shops for her holiday table at New York City's Union Square Greenmarket, stopping at Samascott Orchards for apples, Berried Treasures for potatoes, Queens County Farm for pumpkins, Hot Bread Kitchen for baked goods, and Beth's Farm Kitchen for prettily wrapped jam.
Eco-friendly chef and cookbook author Louisa Shafia takes us on a tour of her favorite stops at the Union Square Greenmarket in New York City. Her tour includes LES Compost, honey and beeswax at Tremblay Apiaries, fresh fish at Pure Vida Seafood, and foraged and farmed treasures at Madura Mushrooms.
