Making the Most of Summer

by Nina Z


How is it already the end of August!? While I've enjoyed my summer Fridays and the extended evening light, I'm ready to say goodbye to stifling hot subway stations and hello to my sweaters and booties.

As I wait for cooler days, I'm still going to enjoy one of my favorite parts of summer: farmer's market produce. 

I needed to make sure none of this went to waste - I'm only one person and can only eat so much kale - so, I whipped up food I could stick in the freezer:

- Kale pesto with basil, walnuts + goat's milk pecorino
- Zucchini pancakes with chives, green onion + lemon zest

I'm actually not a huge fan of zucchini, but they looked so cute and perfectly green... I couldn't pass them up! And frying them in coconut oil couldn't make them taste worse, right?

These little cakes are super simple to make, AND they're gluten- and dairy-free, so they're a hit with all your friends who can't eat this and that.

Here's what you'll need for 14-16 small pancakes:

  • 2-3 small/medium zucchinis, grated
  • 1/2 tsp salt (for zucchini)
  • 4 eggs, whisked
  • 2 TBS green onions, finely chopped
  • 2 TBS chives, finely chopped
  • zest of 1 lemon + 1 tsp lemon juice
  • salt + pepper (+ red pepper flake) to taste
  • coconut oil (for the pan)

Place grated zucchini in a colander, sprinkle 1/2 tsp salt over zucchini and toss to coat. Let zucchini sit for 10 minutes to let some water drain out. Wring zucchini out with paper towel, fine towel, or cheese cloth. You may need to do this in batches.

Combine zucchini, eggs, green onions, chives, lemon zest + juice, and salt + pepper in a large bowl and mix until thoroughly combined.

Heat coconut oil in a large pan (preferably deep to avoid splattering) over medium heat. Make sure coconut oil is covering bottom of the pan.

Spoon in 2-3 TBS batter and flatten with spatula. Cook for 3 minutes until golden brown, and flip. Take out of the pan and place on a plate/pan lined with a paper towel to drain excess oil. Repeat until you're all out of batter!

I'm not gonna lie... I ate a few standing over the pan while I was cooking. But, the rest I let cool, wrapped tightly in foil, stored in a ziplock bag, labeled, and stuck in the freezer for future lazy/easy meals. To defrost, take the pancakes out of the freezer in the morning, leave in the fridge, and they should be set to heat up that evening.

I did the same with the pesto: I separated into batches, kept one in the fridge and the rest in the freezer. And then I enjoyed a maybe-too-large bowl of pasta after a busy day of work, gym + errands:

Here's to spending more Saturdays at the farmers market, and reaping the benefits even weeks later!


New Beginnings for a New Year

by Nina Z


Do you notice anything different? Look up! One of my super talented friends, Grace, designed this logo especially for Nina Knows Food. I am thrilled with her beautiful interpretation of my passion for cooking and eating. I am also SO honored to display her work. Now I can move into the New Year with a new look to the blog, among other things!

The past two months have seen one BIG move, two major holidays, lots of cooking, and even more eating. My new kitchen has yet to be used to cook a real meal, but lots of delicious food was cooked in my family's home kitchen.

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Thanksgiving is a time for my mom and I to bounce ideas off each other about how to make the meal even better than last year's. We stick with the classics, turkey and stuffing being two of them. Stuffing that does not fit into the bird goes into muffin tins to make what we call stuffin' muffins. For those who like their stuffing a little crunchy, these muffins are perfect.

Green beans with ginger and garlic was added to our menu last Thanksgiving, and made a repeat appearance this year because they're just so darn tasty. Thanksgiving foods are very savory and these green beans add a much-needed crunch and spice to the meal. My apple cake with lemon and ginger will always make an appearance - everyone knows to save room for dessert.

My leftover sandwich, piled high with turkey, stuffing, cranberry sauce, spinach, guacamole and goat cheese, was one of the best things I have ever eaten. Ever. 

Chanukah came and went, but the lingering smell of sizzling latkes stayed for weeks. I learned how my mom makes latkes, and now I'm confident I'll be able to take on the task. Needless to say, I don't really want to eat another latke until next Chanukah.

My family does not celebrate Christmas, but that doesn't mean we won't help others celebrate! Chocolate-covered strawberries are WAY easier than you might think and they make a gorgeous gift to bring over to any holiday party.

Over a double boiler, melt dark chocolate chips (1/3 - 1/2 bag) with 1 TBS Crisco - this makes the chocolate shiny and smooth. Once melted, dip strawberries and place them on baking sheets lined with parchment paper. Cool overnight, or at least for a few hours, to let the chocolate set. Repeat with the remainder of the chocolate, depending on how much fruit you have to dip.

You can use this chocolate to dip any kind of fruit or treat! I added Chanukah-themed sprinkles to our strawberries above because, well, why not?

I'm looking forward to more sunrises from my apartment window and more amazing meals to share with all of you. Cheers to the happiest and healthiest New Year yet!