Wednesday, August 31, 2011

Alice Waters

This is a great interview with the revolutionary and inspiring Alice Waters.

"[Studying abroad in Paris] was really an awakening for me," she says. "I felt like I had never really eaten before. I had liked certain things but I didn't understand how it fit into people's lives in a delicious way. When I went [to Paris] and walked past the markets and ate in the little restaurants, it was like a revelation. ... So when I came home, I felt like I could really make this happen in my own life."

On tasting fresh produce

"It delights me to see them surprised and to see them so happy. ... It makes me believe in my mission that if people taste something that's irresistible, it will wake them up like it woke me up when I went to Paris."

On pricing local food

"We have to understand that we want to pay the farmers the real price for the food that they produce. It won't ever be cheap to buy real food. But it can be affordable. It's really something that we need to understand. It's the kind of work that it takes to grow food. We don't understand that piece of it."

Read more about this interview here.


Tuesday, August 30, 2011

Tofu Tuesday

While students at Ole Miss (hotty toddy!), Ross suggested we partake in Tofu Tuesdays. And to be honest, I didn't even contemplate the proposal. No meat? No thank you.

Then I graduated to the real world and became a broke little career woman. Tofu is approximately $1.68, and one package is enough to feed at least two.. so we gave it a go. And may I say, I love some tofu. Especially fried, or stir-fried... or covered in some sort of spicy sauce.

But, we are all about keeping it healthy, simple & fresh here at One Green Table, so I decided to introduce y'all to Tofu Tuesdays with a tofu taco recipe.

Tofu Tacos, in 3 parts.

Tofu tacos:
flour tortillas (or corn tortillas for a gluten free meal!)
container of extra firm tofu
1 tbsp low sodium taco seasoning

Slice tofu into 8 pieces and place between paper towels with a weight on top (I used a heavy pan) for 10-20 minutes. This will draw out the moisture so tofu is firm (nothing is worse than jiggly tofu, it just tastes wrong).

Sprinkle tofu with taco seasoning.

Heat non-stick skillet over medium-high heat. Cover pan with non-stick spray, and cook tofu about 5 minutes per side. The key is to brown the pieces and give them a bit of a crunch on the outside (this gives it more of a meaty texture).

1/4 cup nonfat greek yogurt
1 tbsp chopped cilantro
juice of 1/2 lime
1/4 tsp garlic powder
lots of salt and pepper

Mix together and keep cold.

Kale slaw:
1 head of kale, coarsely chopped
2 green onions, coarsely chopped
juice of 1/2 lime
1/2 tsp cumin
1/2 tsp garlic powder
1 tsp honey
1 tsp dijon or spicy mustard
3-4 tbsp olive oil
lots of salt and pepper

Combine all ingredients except the first two. Pour over kale and green onions, mix, then refrigerate.

Tying it all together:
Stack tortillas and wrap in a damp paper towel. Warm in microwave for 1 minute. Slice tofu into bite sized pieces. Place tofu on tortilla, top with slaw and dressing. This recipe made enough for Ross to have 3 tacos, 2 for me... with a lot of leftover "slaw".

Use leftover "slaw" as a salad with mushrooms, goat cheese, and artichoke (it's already "dressed"). Kale is such a sturdy veggie that it can hold up to a salad dressing for a few days without getting soggy.

Maybe next we'll do Meatless Monday :)


Monday, August 29, 2011

Easy Leftovers

Chris and I made pizza a couple of nights ago. Of course, a pizza-built-for-two leaves a lot of half chopped veggies. A few years ago, I would have forgotten about these leftovers or discarded them. But throwing them into a frittata is a great way to get your money's worth...and it's super fast and easy.

What you need:
  • Your leftovers (in my case: feta, mushrooms, tomatoes, and spinach)
  • 6 eggs
  • Salt
  • Pepper

Pre-heat oven to 375. Scramble 6 eggs in a mixing bowl. Throw in the leftover chopped veggies, dash some salt and pepper, then mix. Spray a casserole dish so the eggs won't stick, and pour in the mixture. An easy frittata is not-so-easy when half of it's stuck to your dish. Sprinkle leftover cheese over the top. Bake for 20 minutes.

We enjoyed this for dinner, but this is also delicious for breakfast. Eat it by itself with a fork or throw it in a tortilla... instant breakfast taco. Grab and go!


Saturday, August 27, 2011

Here's to writing

We never considered ourselves to be writers, although we did manage to befriend a few English, Communications, and Journalism majors throughout college. Apparently reading their work has made us feel that we can put a few sentences together.

We are looking for guest contributors who have recipes, funnies, and opinions they would like to blog about. You can even make up a completely unrealistic name for yourself, if you'd like. (We won't tell.)

Email us at

Sarah & Katie

Friday, August 26, 2011

One of those days

You know the days I'm talking about... The ones where you put the salt and pepper in the fridge, and the milk in the cupboard. The ones where you search 10 minutes to find the sunglasses that are on top of your head. Or in my mom's case, the ones where you call your daughter to ask if she's seen your phone.

It's always nice to have things in your kitchen that you can just grab as you are running out the door. Let's face it, we live in a fast food world. Slowing down to eat is not easy, it takes discipline. We've got a laundry list of excuses to not cook tonight: we're tired from working 9:00 - 6:00, we have to take the dogs swimming, we would like to exercise too, we have extra-curriculars, or we just straight-up want to stop thinking so much and go to happy hour like the rest of our generation. plan for them! Go grocery shopping on a day that's slow (Sundays, for me). This gives you time to think about your list before you walk in. Plan ahead for snacking. You're crazy if you think you shouldn't buy snacks! We're hard working people, we need fuel. Snacking after poor planning is worse than planning for smart snacking.

My favorite snacks:
  • mixed nuts
  • hard boiled eggs
  • bananas
  • peanut butter and apples
  • chips and salsa
  • avocado
  • smoothies
There are plenty healthy snacks out there. Find one that you like and make it a staple in your kitchen!


Thursday, August 25, 2011

I just love almonds.

Here are my top 5 reasons:

1. Almonds are packed with protein and fiber. Try switching out a bag of chips with a handful of almonds and see which keeps you full longer.

2. Almonds are a natural fat burner (say WHAT?). Yes. These precious little nuts promote healthy digestion and help you lose weight naturally. Apparently they can even help you lose excess fat around your belly. Craziness.

3. Almonds can help relieve stress, curve mood swings, and just make ya feel good.

4. Almonds improve memory. If you know me, I cannot remember anything to save my life. Almonds are the cure! (Let's just pretend.)

5. I have a really amazing almond recipe. (Oh, and they help lower cholesterol.)

Spiced Almonds:
2 tbsp olive oil
2 tsp soy sauce
1/2 tsp salt
1/2 tsp Jamaican all-spice, Chinese 5-spice, or your favorite spice blend
1/4 tsp garlic powder
2 cups raw, unsalted almonds

All you do is...
Mix the first 5 ingredients in the bottom of a bowl. Toss almonds in the mixture.

Pour onto a cookie sheet and bake 20 - 25 minutes at 300°. Grab a spatula and mix up almonds half way through the cook time.
And you're done.


Wednesday, August 24, 2011

Quirky Kitchen Favorites

Glass and Ceramic Canisters

Old Mason Jars

Interesting Bottles

The best part about each of these items is that they were incredibly inexpensive or free. Mason jars from our grandparents, canisters from the craft store, and bottles from garage sales and and antique stores.

It's the little things isn't it?
Sarah & Katie

Tuesday, August 23, 2011

The Beloved Philly Cheesesteak

From a southern girl who loves beef and cheese, what could be more perfect? I’ve been saving this moment for a long time because I’ve heard that a cheesesteak isn’t a cheesesteak unless you’re eating it in Philly. So Chris and I marched up there this weekend to see what all the hype was about (…and to visit with old friends, of course).

Apparently, there are two places to buy cheesesteaks, Pat’s and Geno’s. These two have been neighborly rivals for decades. Of course, in Philly, these aren’t the only two places you can purchase one of these greasy gems. There are cheesesteak stands on every corner. Thank goodness my friends are locals; I probably would have made a bad decision without their guidance.

I learned a couple of things this weekend:

  • In Philly, steak doesn’t mean T-bone, Sirloin, or Ribeye. It means Cheesesteak.
  • “With” means “throw some onions on it”
  • “Whiz” means “slop on some cheese whiz”
  • You’re either a Pat’s or a Geno’s person, you can’t be both.
  • Pat’s and Geno’s may be the most famous spots, but neither are the best cheesesteak in Philly.

My friends steered me to Jim’s Steaks on South Street. The line was around the corner but we were prepared for the wait. These people don’t take their cheesesteaks lightly. Placing an order was such a whirlwind. I had three different people yelling at me “next order…next order”, I froze from the pressure. Finally my local friend just yelled an order on my behalf. The staff was moving at a pace I couldn’t keep up with, and I barely had time to see my options.

Regardless of this high-stress first impression, this sandwich was one of the tastiest things that has ever graced me with its presence. Apparently, it’s all about the cut of the meat, the thickness of the cut, and the bread it’s sitting on. In my case, this sirloin was the thinnest I’ve ever seen, grilled to perfection, and melting the provolone cheese below it. And I just had to wash it down with a just didn’t seem complete without it. Delicious!

Of course the bliss only lasted so long, my body was not happy with me afterwards. But I would trade a stomach ache for a cheesesteak any day!


Monday, August 22, 2011

Teenage Wasteland

Would you believe me if I said I could, at one point, eat an extra long chili cheese coney with a side of mozzarella sticks and a peanut butter milkshake for an afternoon snack?

It does not stop there.
  • I drank a few gallons of fully-loaded, sugar laden sweet tea weekly.
  • At one point we had an entire cow in our deep-freezer. I'm not joking.
  • What about french fries dipped in a frosty? Oh, with a side of chicken nuggets.
  • I can say with 100% honestly that I ate fruit about once a month in college. My junior year in particular I only ate oranges if my roommate peeled them for me.
  • If you have not had a Hershey's Chocolate Pie from Burger King, you haven't lived.
But furthermore, why does the lemon in the McDonald's commercial have to be so damn cute? And why do Popeye's commercials tug at my nostalgia for the south? I can see the ease of getting sucked back in.

Fortunately, I value my life and have moved on from those unfortunate habits. I can't say that I'm the healthiest eater, but I've definitely improved. My vices now consist of too much coffee, a pasta addiction, and my daily breakfast taco (homemade!). But as long as I'm making it, I know exactly what's going in it. Far from perfect, but I think it's safe to say I'll live to see another day.

I hope to God no one can relate to this post.
It definitely took a few years off my life.

Save your life: Try homemade breakfast tacos instead of driving through McDonald's on your way to work or warming up leftover pizza.

What you'll need: (one serving)
1 Flour or Corn tortilla
1 Egg
1-2 tbsp of any of the following (optional): onion, bell pepper, cilantro, potato (pre-baked)
2 Dashes of Hot Sauce (my favorite is Cholula)
Salsa (no recommendations here because I've never met a salsa I didn't like)

What to do:
Heat frying pan over medium heat. Spray with cooking spray.

If using bell pepper or onion, throw in frying pan for one minute. Crack egg into pan, splash with hot sauce. Scramble until egg is fully cooked, this should take a minute or two.

Heat tortilla in microwave for 30 seconds. Pour your scrambled egg mixture into tortilla, top with salsa.

Even better, wrap it in foil and it's now portable!


Saturday, August 20, 2011

A Winter Body

My favorite put-a-smile-on-my-face website is Hello Giggles.

In order to put a smile on your face this Saturday, please take note on how to obtain a Winter Body now (courtesy of Zooey Deschanel).

Just a few of my favorite tips:

Eat gingerbread willy-nilly. You're welcome.

Rock some Christmas tunes at work. People will love this. No one loves 'Holly Jolly Christmas' more than your co-workers. Play it loud.

If it doesn't have crust, don't eat it. All the best winter meals start and end with pie. Embrace this, now.


Here's to having an indulgent Saturday!

Friday, August 19, 2011

What's in season now: Peppers

I remember my first trip to the Farmers Market. It was in Oxford, MS on a Saturday morning in early June. I was a lost soul. I wandered through the parking lot (oh yes, it took place in front of the local Sears, situated next door to my favorite antique store), confused and uninformed, then I left. Empty handed.

Little did I know it's actually pretty easy to pick out produce, just buy what's inexpensive and what's plentiful and colorful.

If there are not many tomatoes to choose from, chances are they are at the end of their season, or the weather conditions are not conducive to produce. (Hence why the tomatoes from our garden are no more.)

If there is an item that is bright, potent, and diverse in color.. take those for a spin.

Pretty easy, huh?


Thursday, August 18, 2011

Green Smoothies

There has been a lot of hype about Green Smoothies lately.

About two years ago, I was watching Wife Swap on TV. They used to have Friday marathons and as a hungover college student in Starkville, MS I found it highly entertaining. One episode in particular featured a mom that forced her children to drink green smoothies every day for breakfast. Of course, since it was reality TV, they made her look like a heath freak. (You can't be healthy and be chosen for this program, you have to be completely looney.)

Just looking at the green smoothie made me lose my appetite.

But, in Austin, green smoothies are everywhere. After being around them for a while, I decided to open my mind and give them a try. Let's talk about the options.

Here is Sarah's version of a beginner green smoothie:

If you want to ease into the green smoothie movement (I'm trying, I really am). Start with this easy smoothie, and move your way up to Katie's recipe, which is much more nutrient dense and energizing.

1/4 cup Nonfat plain greek yogurt
1/2 cup Blueberries
1 ripe, frozen Banana (you can also use a fresh banana and add ice)
A handful of Kale, Swiss Chard, or Spinach
1-2 tbsp Honey

Throw all of the above ingredients into the blender, adding honey to sweeten.

My "green" smoothie is not green per se, but it has a few nutrient rich ingredients that can really start your day off on the right foot (without diving in head first to the green movement).


Okay, now that you've tried Sarah's basic and not-so-green-green-smoothie, you can advance to my version:

2 stalks of kale
handful of spinach
3 oz carrot juice
1 frozen banana
4 frozen strawberries (for sweetness).

This sounds like a lot of veggies for a smoothie, but trust me this thing will change your life. The green pigment is SO bright that it completely takes over the color of the other ingredients.

When I first approached smoothies, I had no idea what I was doing. Through the grapevine, I heard that I should freeze bananas, but no one provided real instruction on how to do this. So I just threw a bunch of bananas in the freezer and called it a day. I soon learned that you actually have to peel the bananas first before you freeze them. Remember this as you are preparing your smoothies. I peel the bananas and break them in half, place in a freezer Ziploc and toss in the freezer. Easy!

This green smoothie is just as sweet and appetizing as your usual berry smoothie. You are essentially dosing yourself with hidden nutrition. (It's genius if you think about it.) You will be shocked at how delicious it is, and how good you feel afterwards. It's a great way to start the day.

Give green a chance,


Wednesday, August 17, 2011

Dirty South

The best advice I can offer is: wash your produce. If you purchase from a grocery store, most veggies and fruit have pesticides and herbicides on the exterior. Organic produce may not be coated with undesirable chemicals, but most will have dirt on them especially if you are buying from a farmer's market. In either instance, produce is handled by so many different hands so be sure to give your produce a good scrub.

This is the most popular veggie wash I have seen. Remember: fruits and vegetables have natural coatings that keep moisture inside, and washing them will make them spoil sooner. To avoid waste, wash your produce right before you plan on eating it.


Tuesday, August 16, 2011


That's how you say quinoa. Whew. You just dodged a really awkward mispronunciation situation.

Quinoa is a perfectly delicious, gluten-free, and protein dense grain that should probably make its way into your pantry if it has not already. It is a great alternative to pasta and rice, which we use frequently around the Garner Ave household.

This recipe for my Quinoa Summer Salad is fresh, bold, and easily adaptable.

You will need:


¼ cup Red Wine Vinegar

2 tbsp Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

1 tsp Honey (optional)

Juice of half a Lime

Everything else:

1 cup Quinoa

½ Bell Pepper, finely chopped

15oz can organic Black Beans, drained and rinsed

15oz can Corn, drained and rinsed

4oz can Jalapenos, drained and rinsed

2 green onions to top

What to do:

To cook the quinoa you will simply place it in a pot with 2 cups of water and a pinch of salt. (If doubling the recipe, just remember the water to quinoa ratio is 2:1.) Cover and bring to a boil, then reduce heat to low and cook for 15 minutes without removing the lid (until all of the liquid is absorbed).

In the mean time, combine the first 6 ingredients in the bottom of a large bowl to make your dressing. Chop your bell pepper, then drain and rinse your black beans, corn, and jalapenos in a colander. I find that if you do not rinse all of these items, the dish can become too salty.

When the quinoa is ready, combine with your home-made dressing, and mix in everything except the green onions.

Place in refrigerator to chill for at least one hour (overnight is best). During this time the quinoa will take on all of the flavors. Just before serving, give it a good stir and top with green onions.

Feel free to substitute these veggies with your favorites. You can also use other types of vinegar including apple cider and balsamic, but I find that the red wine vinegar gives it just enough flavor, while remaining fresh and summery. If you have a favorite bottled vinaigrette (and you're feeling a little lazy), feel free to use it instead of this home-made dressing.

I brought this dish on a boat picnic we had for Virginia's birthday. It was a big hit!

Super easy, super healthy.


Monday, August 15, 2011

Happy Place

Monday Tip: Buy yourself some flowers. Waiting for Mr. Perfect to walk through that door with your favorite flowers is like watching water boil... it ain't gonna happen. And if it does, it's not going to happen anytime soon.

I've learned that if you want something, you have to be proactive. If you don't like the mood of a certain room, change it. You're more likely to spend time there. This weekend I did myself a favor and placed flowers above my kitchen sink and on my breakfast table. My mood was immediately lifted and I spent the weekend trying new recipes. Make your kitchen a place you enjoy! You'll thank yourself later.

Happy Monday!

Saturday, August 13, 2011

Kitchen Tunes

Music is a key ingredient is most of our recipes. We've been listening to a lot of Junior Kimbrough lately. What music do you cook with? Comment with your favorite kitchen tunes.


P.S. We hope you enjoyed our first Saturday post! Stay tuned for music, funnies, and whatever else tickles our fancy.

Friday, August 12, 2011

Inspired Caprese Salad

Another refreshing summer recipe...

I was so inspired by these caprese skewers I found on Pinterest. I love mini foods. Unfortunately, I do not have those precious serving bowls and probably never will. But, we do have TONS of basil growing in our garden so I thought I would give it a try and throw my own spin on it.

You'll need:

Fresh basil leaves
Cherry tomatoes
Mozzarella balls
Olive oil
Balsamic vinegar

I picked some basil from our mini garden.

Make sure that when you pick the basil off the stem, keep the leaves whole. It will play a vital role in the presentation of these Caprese bites. Cut mozzarella balls and cherry tomatoes in half. Face the freshly cut ends of the tomato and mozzarella towards each other. With a toothpick, skewer the tomato and cheese. Gently skewer the whole basil leaf on the bottom of the tomato. Throw your skewers in a bowl, drizzle with olive oil and balsamic vinegar. Lightly salt and pepper the skewers, then place in the fridge to marinate. Take them with you to a brunch, potluck, or picnic! You'll make everyone drool.



Thursday, August 11, 2011

Blueberries, Strawberries, and Peaches, Oh My!

I still cannot come up with a name for this heavily frequented dessert.

Strawberry surprise? Blueberry crunch? Peach crumble?

Whatever you want to call it, it's perfect. And completely full-proof. One of those.. oh my gosh I have to contribute something to this dinner/cookout/party.. oh yes, that fruit-thingy (insert sigh of relief).

What you will need:

16oz of whatever fruit is in season
1/4 cup sugar
1/2 teaspoon vanilla

2/3 cup brown sugar
1/2 cup whole wheat flour (or all purpose flour)
1/2 cup old fashioned oats
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
6 tablespoons softened butter (I use Smart Balance)

What to do:

Trim/slice/make-bite-size your fruit of choice (bonus: blueberries are already bite sized). Place fruit into a bowl and cover with sugar and vanilla. Stir. Now here's the hard part... Let it sit. For as long as you can bear it. Anywhere from 30 minutes to 3 hours. Just. Look. Away.

Combine all ingredient. Mash it up with a fork until crumbly.

Pour filling into a glass baking dish and pour the crumbly-goodness on top. Pat down with your hand.

Bake at 350°F for 30 minutes or so.

Once the fruit is bubbly and topping is crunchy, you're good to go.

Don't forget the vanilla ice cream! (we always do.)


Wednesday, August 10, 2011

What happens in the kitchen...

Here's to creating something new and unique with every day items.

Cheers, y'all.

Katie & Sarah
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