Perhaps you could us a little inspiration on how slice, dice, mix and toss all of those fragrant herbs and gorgeous vegetables you’ve been buying at your local farmers market. Go ahead and fill your basket with produce because Chef Nancy Waldeck has come to the rescue with ideas.
Nancy was diagnosed with Stage 3 breast cancer in 2008 “and all of a sudden I had all kinds of people, drugs and treatment in my world. Eating better, learning more about what makes me feel good and then sharing that knowledge made me feel more proactive about my health,” she says. She describes herself as a “Healthy Chef Partyologist.” She calls herself a “flexitarian” and eats primarily a plant-based diet with a small portion of it being meat based.
Nancy mostly cooks at home, but when eating out “I love Double Zero Pizza Napoletana for their interesting pizzas, Bocado for their fabulous Veggie Sandwich, Crawfish Shack for takeout spicy steamed shrimp, Com for Vietnamese food, Starfish for Sushi and Pura Vida for wonderful tapas,” she says.
Nancy has an extensive background in the food industry, but she says that she loves how her students’ cooking changes as a result of her teaching. “When someone stops me and says, ‘I would never have tried that before’ or ‘I made your recipe and my whole family loved it,’ is the moment that I know that I am following the right path.”
Meet Chef Nancy this Month
Taste & Savor CookbookDelicious Healthy Recipes & Tasty Wine Tips
By Nancy Waldeck
The book is available at all four Cooks Warehouse locations, Buford Highway Farmers Market, BEE in Buckhead, Eagle Eye Books in Decatur, Cancer Wellness at Piedmont West, through the Taste and Savor website and on Amazon.com. Nancy says the cookbook offers “easy, delicious food that tastes so good you don’t even know that it’s better eating.”
by Nancy Waldeck
15-20 Kale Leaves, (about one small bunch – de-stemmed)
1 Tsp Sea Salt
1 Large Tomato, Chopped Coarsely, (salt lightly and let drain in colander for a few minutes while shredding the carrots)
¼ Head of Napa Cabbage, Shredded
3 Carrots, Grated
Toasted Sesame Seeds for Garnish
2 TB Extra Virgin Olive Oil
1 TB Freshly Squeezed Lemon Juice
1/2 Tsp Low Salt Soy Sauce
1 Tsp Agave Nectar or Honey
1 Clove Garlic, Grated
1 Tsp Dijon Mustard
Salt and Pepper to Taste
Step One To chiffonade the kale, stack the leaves and roll them into cylinders. Cut ¼ slices off the cylinders – resulting in thin ribbons of kale. Place the kale into a salad bowl and massage a Tsp of salt into the kale. Set aside while you make the dressing.
Step Two Add the dressing ingredients to a jar and shake well. TASTE for salt and pepper – or more lemon juice.
Step Three Add the tomato, cabbage and carrots to the bowl with the kale, toss with the dressing and garnish with the toasted sesame seeds.
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Mediterranean Pasta with Feta and Mint by Nancy Waldeck
2 Lbs Zucchini or *Summer Squash, Halved and Sliced into 1/2” Pieces
1 TB Kosher Salt
3 TB Extra Virgin Olive Oil
1 Cup Finely Chopped Onion
2 Garlic Cloves, Chopped
Zest and Juice of a Lemon
2 Cups Quartered Grape Tomatoes
1/4 Cup Chopped Mint Leaves
1 TB Red Wine Vinegar
1/2 Cup Chopped Calamata Olives
1/2 Cup Crumbled Feta Cheese
Chopped Fresh Mint and Oregano to Garnish
1 Pkg Whole Wheat Pasta cooked and drained per box directions
Kosher Salt and Fresh Black Pepper
Step One Place the squash in a colander and sprinkle with salt*. Set aside for at least 30 minutes. Remove from colander and pat dry.
Step Two In a large skillet, over high heat; cook the squash in 1 TB oil until brown around the edges, about 7 minutes. Remove from the pan.
Step Two Add the onion and sauté in 1 TB oil until soft, about 3 minutes. Add the garlic, lemon zest and juice, 1 TB oil, tomatoes, mint, vinegar and olives to the pan and cook until warm. Add the squash back in and taste for salt and pepper. Serve over the whole-wheat pasta, sprinkled with feta and garnished with fresh oregano and mint.
*When cooking with summer squash, always salt and allow them to drain off any excess liquid. This will ensure your finished dish is not watery.
Mediterranean Pasta tastes great hot or at room temperature. It makes a fun potluck dish, too! To make it dinner, serve the Pasta with White Bean Toasts and Balsamic Strawberries for dessert.
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Roasted Ancho Potato Salad by Nancy Waldeck
Roasted Ancho Potato Salad – I created it to pair with a bison burger for a charity event – I was paired with Ted’s Montana Grill and I wanted to get some veggies in folks – and be super colorful. This was a big hit, I put it in the Friday Four and it made its way to the cookbook, too!
3 TB Orange Juice
2 Tsp Dijon Mustard
2 Tsp Ground Cumin
2 TB Orange Zest
1 TB Honey
1/2 Tsp Ancho Chile Powder*
1/3 Cup Extra Virgin Olive Oil
Sea Salt and Black Pepper
In a jar, shake the orange juice, mustard, cumin, zest, honey, and chile powder together, add in the oil and taste for salt and pepper.
Roasted Potato Salad:
3 TB Dijon Mustard
2 TB Extra Virgin Olive Oil
1 TB Italian Seasoning*
2 Garlic Cloves, Minced
4 LB Red Potatoes, in Eighths
12 oz. Broccoli Spears, Lightly Steamed
3 Roasted Red Peppers, in Strips
4 Carrots, Shredded
3 oz. Calamata Olives, Chopped
1/8 Cup Cilantro, Chopped
1/8 Cup Parsley, Chopped
Kosher Salt and Black Pepper
Step One Preheat oven to 425F. In a bowl, whisk together mustard, oil,
Italian seasoning, and garlic. Add potatoes and toss until coated.
Step Two Spread potatoes in one layer on sheet pan. Roast 20 min.
Lower heat to 350F, roast, about 10 min. or until browned and cooked through. Cool.
Step Three In large bowl, toss potatoes, broccoli, peppers, carrots, olives, cilantro, and parsley with the dressing until well coated. Season with salt and pepper.
*Ancho Chiles are a dried, reddish brown, heart shaped and wrinkled pepper with a wonderful sweet hot flavor. (Almost fruity flavor.) If they are fresh they are called poblanos. Try experimenting with different kinds of chile powders – your food will develop lots of new zip!