Hunts Point Produce Market

Raw Berry Tart with Coconut Cream

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Recipe Courtesy Of Chef Angèle Ferreux-Maeght – August 2017

Photo Courtesy Of Joanna Van Mulder

Chef Angèle Ferreux-Maeght’s tart, made with hazelnuts and almond flour, is the perfect dessert for a late-summer party because there’s no oven required!

It can be prepared a day in advance and is ready to eat immediately after removing from the refrigerator.

Total Time – 3 hours and 30 minutes

Yield: 8 to 10 servings

Ingredients

  • 3/4 pound Medjool dates
  • 2 cups hazelnuts (1/2 pound)
  • 1/4 cup almond flour
  • Gray sea salt
  • 1/2 cup coconut oil, melted and cooled
  • 1 1/2 cups (12 ounces) unsweetened coconut cream
  • 2 tablespoons agar flakes
  • 1/4 cup confectioners’ sugar, plus more for dusting
  • 12 ounces blackberries and/or raspberries
  • Microbasil (optional), for garnish

Directions

  1. In a medium bowl, pour water over the dates and let soak for two hours; drain. Pit the dates.
  2. Line a baking sheet with parchment paper. In a food processor, pulse the hazelnuts until coarsely chopped. Add the almond flour, dates, a pinch of salt and six tablespoons of the coconut oil and pulse until the dough just comes together. Turn the dough out onto the prepared baking sheet. Top with a sheet of parchment paper and press the dough into a 10-inch round, about 1/4 inch thick. Freeze the crust until firm for about an hour.
  3. Meanwhile, in a medium saucepan, bring the coconut cream and agar flakes to a simmer, whisking to dissolve the agar. Remove from the heat and whisk in the 1/4 cup of confectioners’ sugar and the remaining two tablespoons of coconut oil. Scrape into a large bowl, then cover and refrigerate until chilled and firm for at least one hour.
  4. Transfer the tart shell carefully to a platter and peel off the top sheet of parchment paper. Using a hand mixer, mix the coconut cream mixture at high speed until smooth and fluffy in consistency for about five minutes. Spread it all over the tart shell, leaving a 1/4-inch border, then top with blackberries and/or raspberries. Loosely cover the tart and refrigerate for about 30 minutes or until ready to serve. Dust with confectioners’ sugar and garnish with microbasil. Serve cold.
Hunts point market

Watermelon Salad

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Watermelon Salad

The perfect mix of sweet and savory, this refreshing watermelon salad makes for an artisanal appetizer, light snack, or light meal. Prep Time: 20 minutes. Serves 15.

Ingredients

  • 3 tablespoons of lime juice
  • 1 cup sliced red onion, cut lengthwise
  • 15 cups cubed watermelon
  • 3 cups cubed English cucumber
  • 1 (8 ounces) package of crumbled feta cheese
  • 1/2 cup chopped fresh cilantro
  • Cracked black pepper
  • Sea salt

Directions

    1. In a small bowl, pour the lime juice over red onions. Allow it to marinate while putting together the salad.
  1. Gently mix the watermelon, feta cheese, cucumber,  and cilantro in a large bowl. Season with black pepper. Just before serving, add marinated red onion and lime juice mixture to the large bowl. Gently combine and add sea salt.
Produce Distributors in NYC

Pairing Fruits with Salads

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Salads are a healthy and delicious way to provide your body with a slew of essential vitamins and minerals. Pairing your salads with ingredients like protein, cruciferous vegetables, and even fruits can help amp up the volume of flavors in your lunch. It can be hard to know which fruits and vegetables to pair together because you don’t want to ruin your flavor profile, so we are here to help. At E. Armata, a produce distributor in NYC, we can provide you with an ample fruit and vegetable selection to help enhance your salads.

Healthy salad pairing ideas

  • Tomato with basil
    • Basil is a common herb that is used in many different dishes including salads.
    • Tomato and basil complement each other in a unique and savory way. The sweetness of the tomato perfectly complements the fresh herbal taste of the basil in a way that will refresh your palate.
    • This a common pairing that you might find at your local Italian restaurant, as both basil and tomatoes are a staple of Italian foods.
  • Avocado and tomato
    • Avocados and tomatoes are a great pair for your salad due to the unique, almost buttery consistency and very mild flavor of an avocado and the sweetness and crunchiness of a tomato. Together, these two are an unstoppable eat!
  • Strawberries and spinach
    • Raw spinach has just enough of a leafy taste to it that it won’t overpower the bold strawberry flavor.
    • Strawberries provide essential vitamin C while spinach provides essential protein to your salad.
    • This is another common salad pairing that you might find in a restaurant during the summertime when strawberries are in season.
    • At E. Armata, a produce distributor in NYC, we only offer the freshest ingredients that can be used in salads.
  • Fig and Avocado
    • Figs are a delicious fruit that offer a jam-like flavor and texture, while avocados provide the “creamy” factor to your salad.
    • Adding these two to your summer salad will give you just enough of a boost in flavor to satisfy you.

These four are all great salad pairings, but they are not the only ones. Visit our website to learn more about our produce distributor in NYC today!

 

Produce distributor in NYC

Things you can make with Zucchini

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Zucchini Tips

Zucchini is an underused vegetable in the kitchen. Zucchini can be a dish itself or an accent to a meal. Zucchini’s versatility allows you to ditch some of your heavy carb meals and replace them with a lighter, healthier zucchini dish. You might be thinking, what can I make with zucchini? Well, the answer is you can use zucchini in all three meals of the day! E. Armata, a produce distributor in NYC, works directly with growers to distribute zucchini to your local “mom and pop” grocers.  

Have you thought to use zucchini in your pancakes?

Well, zucchini pancakes are a fantastic healthy breakfast alternative. Zucchini adds a sweet taste and a moist texture to your breakfast. Our produce distributor in NYC recommends adding pecans or walnuts to your pancakes to add the crunch you are looking for. Zucchini pancakes take 20 minutes to complete, and this recipe will feed 4-6 hungry zucchini lovers. Basic ingredients include:

  • 1 Cup Wheat Flour
  • 1 Cup Purpose Flour
  • 2 Tablespoons Brown Sugar
  • 2 Teaspoons Baking Powder
  • 1 ½  Teaspoons Cinnamon
  • ½ Teaspoons Nutmeg
  • ½ Salt
  • 2 Cups Buttermilk
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • 1 Cup Zucchini
  • ½ Cup Chopped Pecans or walnuts
  • Butter and syrup to serve

Add the flours, brown sugar, baking powder, cinnamon, nutmeg, and salt into one bowl. Then, combine the buttermilk, eggs, and vanilla and stir until they are mixed well. Then it is time to add your pecans or walnuts. Heat your griddle to mid-heat and pour about ¼ cup of batter for one pancake. Cook for one-two minutes and then repeat until you are out of batter. Your zucchini pancakes are now finished!

Zucchini ravioli is a staple dish you can make for lunch or dinner.

Zucchini ravioli is a healthier alternative to pasta ravioli. To make this delicious recipe, you will need the following ingredients:

  • 4 zucchini from your produce distributor in NYC
  • 1 cup ricotta
  • ¼ cup parmesan
  • 1 egg
  • ¼ cup chopped spinach
  • 2 tablespoons basil
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon pepper
  • 1 ½ cups marinara sauce

To top your ravioli:

  • ½ cup mozzarella
  • 2 tablespoons parmesan
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • Basil

Preheat your oven to 375 degrees and peel your zucchini into long strips. In a separate bowl begin to mix ricotta, egg, parmesan, basil, spinach, salt, pepper, and nutmeg. Next, cover the bottom of a pan with marinara sauce.

To turn your zucchini strips into ravioli, create a flat “T” shape on the counter, then add one spoonful of your filling in the center of the “T.” Overlap the zucchini strips, place your ravioli into your baking dish and add your toppings. Bake your ravioli for 30 minutes. Your delicious healthy alternative to pasta ravioli is now finished!  

With the help of your produce distributor in NYC, you now have great zucchini meals you can add to your cooking arsenal. If you have any questions, contact us today!

 

Hunts point market

Eggplant Wraps

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These eggplant wraps are nutritious and delicious. It can also be made on a barbecue.

Total Prep and Time: 45 minutes. Serves 8 people.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon dried mixed herbs, as desired
  • 2 large eggplants, cut lengthwise into eighths, for 16 total slices
  • 1 pound spinach
  • 16  tomato halves packed in olive oil
  • 3 tablespoons raw pine nuts, toasted in a dry skillet
  • 5 ounces aged Cheddar, cut into 16 slices
  • Sea salt and ground black pepper

Directions

  1. Heat oven to 350 degrees Fahrenheit. In a mixing bowl, combine oil and herbs. Delicately baste each eggplant piece on both sides with herbed oil.
  2. Place a  skillet over med-high heat. When pan begins to get hot, arrange slices of eggplant in a single layer. Fry until golden brown and softened, recommended 3 minutes per side. Move cooked eggplant to a plate, and repeat with each slice.
  3. Rinse spinach in cool water, then move the leaves in a dry saucepan. Cover pan and cook over medium heat until wilted, estimated 3 minutes. Then drain.
  4. Begin wraps by taking a sliver of eggplant and placing a tablespoon of spinach on one side. Top spinach with a tomato half, a few pine nuts and a slice of Cheddar. Fold the eggplant in half so that filling is covered. Place on a large nonstick baking sheet. Repeat to make all wraps, placed side by side. Season to taste. Bake until cheese has melted, about 15 minutes. Serve hot.
Hunts point market

Zucchini Herb Casserole

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This vegetarian side dish is perfect for any party or dinner.

Total Prep and Cook Time: 60 Minutes. Serves Six.

Ingredients

  • 1/3 cup white rice
  • 2/3 cup water
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds zucchini, sliced into cubes
  • 1 cup sliced green onions
  • 1 clove garlic, minced
  • 1 1/4 teaspoons of garlic salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups sliced tomatoes
  • 2 cups shredded sharp Cheddar cheese

Directions

  1. Combine the rice and water in a saucepan. Bring the mix to a boil, then decrease heat to low, place a cover on top and let simmer 20 minutes, or until rice is cooked tender.
  2. Preheat oven to 350 degrees Fahrenheit. Lightly grease a shallow deep glass dish.
  3. Heat the oil in a skillet over moderate heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Dress with garlic salt, basil, paprika, and oregano. Add in the rice, tomatoes, and 1 cup of cheddar cheese. Continue to cook and stir until heated consistently. Transfer to the arranged glass dish. Top the dish with the remaining cheddar cheese.
  4. Bake for 20 minutes, or until cheese begins to bubble or soften.