I love snacking, or I should say healthy snacking. Usually it’s mid afternoon, my stomach is talking to itself and I don’t know how I’m going to hold over until dinner. I head to the kitchen, and go to my “snack drawer”. But this isn’t your regular snack drawer – it’s filled with tons of vegetables and fruits from my next door neighbor, Union Square Market. (Oh how I love you.)
I’m a pretty lucky girl… how many people get to live next door to a farmers market in the very heart of New York City? Anyway, enough gloating, I think I’ve done enough for today!
I usually go to Union Square Market once a week, shopping there not only ensures that I’m getting great, pesticide free, fresh fruits and vegetables but I’m also supporting local farms from the New York area. It’s a much more personal experience than your local bodega or supermarket – you stroll through, as slowly or quickly as you want, and are able to inspect every single piece of produce that you pick up – from peas to plums, whilst getting to know the farmer who actually grew it. Pretty cool, huh?
One of my favorite snacks is crudités, Not only is it healthy but it transports me back to my childhood summer vacations in the South of France. It may sound very fancy but it’s really very simple – fresh, raw vegetables of all kinds with a delicious dip or dressing. Enter eggplant caviar – a delicious dip with a hint pomegranate molasses which Jonathan and I go crazy for. It’s also great on tartines or even with crackers.
You will need
- 2 large eggplants
- 2 cloves garlic
- juice of 1 lemon
- 1 teaspoon pomegranate molasses
- 1 teaspoon olive oil
- pinch of salt and pepper to taste
- Preheat oven to 350.
- Prick eggplant with a knife in a few place then place on a baking sheet.
- Roast in oven for roughly 35 minutes, until outside and inside is soft.
- Remove from the oven and cool.
- Discard skin of the eggplant then place the remaining eggplant, garlic and lemon juice into a food processor, pulse until well blended then add in the pomegranate molasses, olive, salt, pepper and pulse again.
- Spread onto a serving plate then garnish with a splash of pomegranate molasses, scallions and toasted pine nuts