Seated App

Composting for the Health of your Garden and the Environment”

There was a fire in our summer home, a house where my family and I gathered for more than two decades to rest, relax, and spend quality time together—three generations of family. Offering a much-needed respite from the hustle and bustle of our daily lives, our home served as a welcoming place where we forgot about work and responsibility for just a little while. 

The fire occurred just weeks before my husband and I intended to arrive there, and the news shrouded us in sadness for a few days. My parents are no longer with us, but their voices, their strength and steadfastness will always be a part of me. Growing up, my dad often reminded us “When the going gets tough, the tough get going.” and when we went through particularly challenging times, he said “always remember that tough times never last, but tough people do, and when they persist, they are often transformed for the better—a metamorphosis.”

The memory of my father’s words rallied my spirit, and we immediately began planning both the renovation of our home, and the reconstruction of our summer plans. In the process, we travelled to new places, solidified old friendships, made new friends, and created opportunity out of ashes. 

Meanwhile, we renovated our home in a way that better serves the future generations of our family and the environment. We added carbon neutral septic tanks, a geothermal heating system, and indigenous, pollinator-friendly plantings, as well as a vegetable garden—a small place to grow pesticide free, organic produce for our family. 

With my dream garden in place, I was more motivated than ever to compost. The idea of filling my beds with “black gold” in preparation for Spring plantings revived my interest, and according to a recent New York Times article, “The answer to so many gardening questions is, typically, compost, whether you’re adding it to help improve fertility or water-holding ability: Compost, compost, compost.” 

My daughter, Kayla, believes that the answers to life’s big questions lie in our connection with the natural world, and while seeking volunteer opportunities that would put her in nature, she discovered a plethora of community composting programs, and gifted us a fall membership with Ecological Culture Initiative. It was so effortless! ECI gave us a list of what they will accept for composting and provided collection receptacles that were picked up every Tuesday morning and replaced with clean pails. The staff tracked our scraps by weighing and recording each pail they picked up and we earned compost—food scraps transformed, metamorphosed into nourishing soil.  

If you do not have a garden, you can use your compost to nurture your houseplants or donate it back to ECI for their community garden.  

Here are a few community composting programs in New York City, the Hamptons and Palm Beach—it is such a feel-good way to have a daily impact on our environment.

Grow NYC

Ecological Culture Initiative

Let it Rot

Cranberry Margarita

Everyone has their spirit of choice, especially during the holidays. For our Thanksgiving gatherings, the traditional welcome drink has always been a warm, homemade, spiced apple cider—spiked with a dark, aged rum for the adults. This year, with a smaller group and no children visiting, I decided to make Margaritas!

Tequila has become especially popular with our friends and family. It is the gluten free go-to drink, and the Blanco and Silver varieties don’t contain sugary syrups nor are they aged in wood, so they are unlikely to contain congeners—the chemical impurities that can exacerbate hangovers. 

For this Thanksgiving-in-a-glass cocktail, feel free to substitute thawed, frozen cranberries for fresh ones, and remember, cocktails are an intuitive process you should approach like you do cooking—if your cranberries are especially tart, use more simple syrup.

Yield: Makes 2

Roasted Brussels Sprouts

This super easy fall dish has graced our Thanksgiving table for years. Along with cranberry sauceapplesauce and stuffing, it is one of the classics, and this simple version, with just 4 ingredients, is always a crowd-pleaser.  

If there’s extra time, I prefer to heat a large, cast iron pan over medium-high heat. Once hot, add a drizzle of oil to coat the pan. Add the Brussels sprouts, cut side down and sear for 3-4 minutes, or until light golden brown on the underside. Then, transfer the pan to the oven and follow the recipe below. If the pan is too crowded, transfer the sprouts to a baking sheet.

You can easily elevate this recipe with your favorite flavors. Here are just a few of the variations we have enjoyed.

  • Maple-Roasted Brussels Sprouts with Toasted Walnuts: After 10 minutes of roasting, remove the pan and toss the Brussels sprouts with 2 tablespoons of maple syrup, more to taste. Then, place the pan back in the oven to finish baking. Just before serving, toss the roasted Brussels sprouts with ½ cup toasted walnuts.
  • Parmesan-Roasted Brussels Sprouts: After 10 minutes of roasting, remove the pan and sprinkle ¼ cup Parmesan cheese over the tops of the Brussels sprouts. Then, place the pan back in the oven to finish baking. 
  • Balsamic-Glazed Roasted Brussels Sprouts: During the final 5 minutes of baking, drizzle the Brussels sprouts with 2 tablespoons of balsamic glaze. Toss to coat and return the pan to the oven to continue baking. Drizzle with balsamic glaze before serving.
  • Garlic-Roasted Brussels Sprouts: Toss 5 cloves of sliced garlic with the olive oil, salt and pepper, coating sprouts well. Bake according to the recipe below. 
  • Brussels Sprouts with Pancetta

For all flavor profiles, begin with fresh Brussels sprouts for the best results–bright green, and firm. Avoid sprouts that feel mushy or have loose leaves that are yellowing or have black spotting. Submerging sprouts in a bowl of ice-cold water helps cut some of their natural bitterness. Be sure to drain and dry the sprouts so they are completely dry before roasting.

Yield: Serves 4

Cranberry Orange Sauce

Cranberry orange sauce, with just the right balance of sweet and tart, is truly the perfect complement to a lovely roasted turkey.  A Thanksgiving classic that is so easy to make you may never buy the canned version again. When garnished, this sauce is stunning on the table. I love to set out three or four dishes of sauce to enhance my tablescape and invite guests to enjoy as much as they like—it seems there is never enough!

Fresh cranberries become available in late October and freeze quite nicely so you can have them on hand well in advance of the holidays. Make this sauce as a beautiful side for all your fall gatherings, it is delightful with roasted duck, and works as a scrumptious glaze for both poultry and meat. 

The secret to a great turkey sandwich—add mayonnaise to your cranberry orange sauce and slather a warm, grilled baguette generously. This has become one of my favorite leftover recipes and an enticing reason to make generous amounts of this sauce for the holidays.

I prefer a thick sauce with a few whole cranberries, but you can simply cook the cranberries with more liquid for a juicier sauce.

Yield: Makes 2 Cups 

Homemade Applesauce

A treat, a snack, a condiment, and a wonderful side dish on the Thanksgiving table—homemade applesauce is truly one of the easiest and most delicious recipes you can make. With the bounty of apples available this time of year, it is the perfect season to try this recipe. You can use any apple you have on hand, but a crisp, sweet apple like Gala or Golden Delicious works well. 

Applesauce is a wonderful addition to pancake and muffin recipes. In fact, it is a great substitute for the oil in many baked goods. As a child, I loved it over French toast, sprinkled with powdered sugar; and if you have never had warm applesauce over vanilla ice cream, well, you are in for a real treat! Be sure to sprinkle a bit of cinnamon overtop before serving.

Truly delicious!  

Yield: Serves 10

Tian Provençal

I learned this vegetable tian — the Provençal vegetable dish named for the earthenware vessel it is meant to be cooked in — at l’École de Cuisine du Soleil Roger Vergé in Mougins. Roger Vergé, the French chef and restauranteur renowned for his unique style of Provençal cooking, founded the school to promote his healthful cooking approach—based on local, seasonal ingredients and a love for good food and gathering friends around the table.  

Students had to master this dish, among others, while studying in Mougins. The challenge—slicing the vegetables quite thin, by hand, so that they were all precisely the same size, and arranging them in careful layers, over sweet, tender caramelized onions. Then, drenching the summer vegetables in an aromatic, fruity olive oil and covering them in fragrant garlic and Herbes de Provence—a method that insures the perfect melding of the earthy zucchini, sun-sweetened tomatoes, and summer-ripened aubergine—the great achievement of a well-made tian. All the vegetables at Verge’s were picked from the gardens at Mougins or plucked from the farmer’s market very early the same morning. Sun ripened, fragrant and delicious! Allowing the finished dish to rest after cooking further elevates these summer garden vegetables. 

While wandering Instagram for recipe inspiration, I came across Eric Ripert’s tian, and I was so delighted to see those perfectly cut vegetables bubbling in the oven. I excitedly dug out my old, tattered Vergé notebook, with notes scribbled in Frenglish, and olive oil stains – I was transported back to Mougins. I made this recipe with my daughters (allowing the mandolin to cover for my rusty knife skills). It was a big hit with the family and the girls wanted to learn how to make it on their own. They took turns and experimented, creating their own versions—one night Gigi swapped the Herbes de Provence for an Italian blend we had in the kitchen, poured a delicious red sauce over the vegetables and sprinkled it with parmesan cheese—an ode to our Italian heritage. On another occasion, Kayla left out the zucchini and added a sprinkling of gruyere cheese. That is the beauty of a tian—use what you love, what is fresh, fragrant, local, and delicious to make it your own. Like our Banana Bread, this tian became a staple of our quarantine cuisine

As with most ratatouilles, this dish will improve with age overnight in the refrigerator, and if there are leftover vegetables, cook smaller, individual tian’s to be enjoyed throughout the week—they truly get better with age. Our tians appear mostly as the main course of a healthful lunch, complemented by a garden-fresh green salad and grilled bread. They are also delightfully beautiful accompaniments to grilled fish for heartier meals, and lovely on a buffet when entertaining. 

Here is a version that borrows some of Vergé’s original recipe, and some of Ripert’s. 

Serving Size: 4

Prep Time: 30 minutes

Cook Time: 1 hour 5 minutes

An Interview with Karen Sheer, “Good food leads to mindful eating.” -KS

Karen Sheer is the beauty behind the lifestyle site A Zest for Life. As a professional chef, writer, and caterer, Karen specializes in creating innovative and original recipes that include fresh, local, and organic ingredients. Karen collaborated on my book, Hamptons Entertaining, and I am absolutely thrilled to share our conversation about making the most of summer entertaining. Karen gave me her thoughts on summer cuisine, decadent treats, and the ways in which food can become the centerpiece of all your summer events. I hope you enjoy and find many of these tips useful as you plan your own summer menus!

Q&A

AF: Your site is meant to inspire a zest for life. How does food inspire you?

KS: Good food leads to mindful eating. Beautiful, wholesome food is organically inspiring. I like to inspire my clients and my readers to taste with all their senses. Good food needn’t be complicated; it just takes a “zest for life” and the dedication to cook for yourself and your family. Get going!

AF: What are some of your favorite refreshing summer recipes?

KS: I’m all for cooking outdoors in the summer—who wants to turn on the oven? So my grill works overtime. I like to make frozen treats ahead of time, so dessert is ready to go. Honeydew Granita (Recipe Below) is a refreshing favorite of mine. I add a little spirulina (a natural blue-green algae) for color.  Summertime Panzanella Tomato Salad—You should be eating this right now!

AF: Do you have suggestions for healthful indulgences?

KS: Use quality ingredients and don’t feel guilty about indulging on real, homemade food. With that said, I don’t batter and deep fry much at home—I’ll save that indulgence for dining in a restaurant. Heirloom Tomato and Melon Salad with Goat Cheese and a Date-Balsamic Dressing is a healthy indulgence I love! Letting the natural flavor shine through in their purest form result in the most delicious and gratifying recipes.

AF: What recipes can be made ahead to allow a host more time with guests on party day?

KS: This is such an important topic! When figuring a menu for a party the time line is so important. To enjoy your company, have the first course ready, with only a little tossing or heating up left to do. Make seasonings, sauces, salsas, and dips a day before. I can even sauté fish ahead of time, searing it on both sides just before the guests come, and then popping it in the oven as we eat the first course. Dessert made ahead is a godsend. I love homemade frozen treats—and homemade cookies.

You can’t go wrong with stews as they reheat beautifully. In the summer, maybe the one thing you do is grill as the guests arrive; some like to observe the action and might even participate! 

AF: What’s one versatile recipe that could work equally well for an upscale event and casual gathering?

KS:  Annie, I love your approach to this one—you can’t go wrong with lobster salad! I make miniature eclairs from pâte à choux dough and use them as vessels for lobster salad with some colorful and crunchy radish microgreens on top. And Salmon Brochette Salad with Minted Lime Dressing, Toasted Quinoa, and Pistachios is full of flavors and bright colors.

AF: You have a lovely recipe for carrot sorbet; please share it with us, and some ideas on how to serve it.

KS: My Carrot Sorbet was an experiment. It’s different, hydrating and refreshing. I’ve seen Farm to Table restaurants serve savory ices as a first course with a little chopped salad, so I tested a recipe on that principle. It’s a little unusual for a dinner party, yet I think the host would get rave reviews—for the dish and the chutzpah—when serving it! Simply serve this as an intermezzo: it’s bright color and clean flavor will be a hit. How about with a few pinches of microgreens on top? Or serve it as I have, with my Super Crunch Salad on the side or scooped over the top.

AF: What is the most important thing to keep in mind when shopping for summer groceries?

KS: Buy from the farmer who grows them! I visit a few farmers’ markets a week, and make grocery lists. Part of the fun is creating recipes from the offerings and being flexible. Sugar snap peas have just come to market this week and my mind was tossing around ideas for a sugar snap pea pesto with spring garlic. We’ll see about that one!

Karen’s Honeydew Granita with Spirulina 

Karen adds just a bit of spirulina, a blue-green, nutrient-rich algae in a powdered form, to this refreshing dessert. Though not difficult, this recipe requires chilling and freezing time, so plan ahead.

Serving Size: 2 Pints of Granita

Super Crunch Salad

Having more time in the kitchen means being adventurous, and creating meals that are tasty, healthful and balance ingredients in a way that feels new and playful.

Karen Sheer created this Super Crunch Salad and suggests topping it with two scoops of her Carrot Sorbet. Refreshing, satisfying and good for you!

Use Karen’s base ingredients to be sure to create a healthful salad, then add what is local, fresh, or simply what you have on hand. I added Florida avocado, roasted Indian-spiced chickpeas, and bell peppers from our garden, plus sesame seeds. Had my guests not eaten all our Carrot Sorbet I would have cubed the leftover pops and piled them right over the avocado! Next time.

Here is Karen Sheer’s original recipe.

Serving Size: 4

Carrot Sorbet

This week I will be sharing a conversation I had with Karen Sheer, a professional chef, writer, and caterer who specializes in creating innovative and original recipes. She collaborated on my book, Hamptons Entertaining, and shared this Carrot Sorbet recipe with me during our interview. Karen likes to pair this savory sorbet with her Super Crunch Salad, which I will also share. When served this way, it becomes a cooling summer mid-day meal. Perfect for those dog days of summer.

When I tried Karen’s recipe, I was reminded of how I love the surprise of savory sorbets—tomato, celery, and roasted fennel are just some of my favorites. They are so refreshing, and the icy chill wakes you up—your mind is anticipating something sweet, but your tongue registers something wonderfully unexpected. 

I hosted a casual Indian dinner at my home (a family celebration—we are still in pandemic mode) where I tweaked Karen’s recipe a bit, adding a touch of curry powder, and replacing the sugar with a local honey. I served freezer pops rather than the traditional scoop—placed in the center of the table, over ice with fresh mint from the garden. Serving this way meant less to clean up after dinner and made the sorbet that much more enticing. It is bold to serve savory sorbets and granitas, but these pops were a lovely intermezzo between courses, offered after a particularly spicy dish they created the perfect interlude.

Here is Karen’s original recipe.   

Yield: Makes 3 Cups

Freshly Whipped Cream

Fresh, homemade whipped cream is so easy to make, versatile and infinitely more healthful than store-bought brands that can be full of corn syrup, carrageenan and hydrogenated oils, xanthan and guar gums.

I have fond memories of whipping up this recipe with my sisters, we did it by hand, and would take turns whisking as our arms tired. Our father was a disciplined, healthful eater, and for his birthday he loved nothing better than a big bowl of plump, juicy blueberries, topped with homemade, freshly whipped, unsweetened cream. For my birthday I loved it atop a homemade chocolate pudding pie, and my youngest sister liked hers over ice cream.

You can certainly add your favorite sweetener, confectioner’s sugar, honey or maple syrup; and flavoring options are endless. We have always made ours with a fragrant, high quality vanilla extract, which technically makes it a Crème Chantilly or French Chantilly Cream, and we chilled our mixing bowl and whisk (or beaters) in the freezer for at least 30 minutes before we began.

Yield: Makes 1 Quart