My name is Dr. Kevin Kalinsky, and I am a breast oncologist at Columbia University Medical Center. I am very interested in helping breast cancer patients be more physically active.
I support my community by shopping at my local farmer’s market. This newsletter will teach you how to find a farmer’s market close to you. There’s a good recipe at the end – considering giving it a try!
Mi Vida Saludable News #15
Find a Farmers’ Market by You! And a Spanish Vegetable Frittata Recipe
Find a Farmers’ Market
There are so many farmers’ markets in NYC – and foods are generally low in fat and sugar. You can find a Farmers’ Market near you by going to this link:http://www.grownyc.org/greenmarket/ourmarkets
Here is a map of where the farmers’ markets are located in the city.
Can you see one by you?
At the farmers’ market there are great fruit and vegetable options. You can find fruits and vegetables that you don’t see in your local supermarket and, at the same time, discover great deals on your favorites!
Recipe
Here is a great recipe that you can do using the ingredients that you bought at the farmers’ market! Enjoy!
Spanish Vegetable Frittata
Makes 4 servings
Ingredients
- 4 large eggs
- 3 tablespoons water
- 1 tablespoon freshly grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons plus 2 teaspoons extra virgin olive oil
- 1 small onion, thinly sliced
- 2 sprigs of fresh thyme, leaves stripped
- 1 Cubanelle or Poblano pepper, cut into thin strips
- 1 small red pepper, roasted, deseeded, peeled and cut into thin strips
- ¼ teaspoon smoked paprika (optional)
- 1 large Yukon Gold potato, boiled with skin and cut into ¼-inch slices
Instructions
1.In a large bowl, beat the eggs well with the water. Add the Parmesan, salt and pepper to taste.
2.Heat 1 tablespoons of the olive oil in the heavy skillet about ¾–inches deep, over a medium flame. Add the onion, thyme and cubanelle peppers to the pan, sprinkle with a little salt and sauté until soft and the onion is golden, about 10-15 minutes. Mix in the roasted red pepper and the paprika. Cook 2 more minutes. Remove from pan and set aside.
3.In the same pan, adding a little more oil if needed and sauté the potatoes over a medium high flame until they begin to color. Return the peppers and onion to the pan, mix together and cook 5 more minutes to blend the flavors. Remove from heat and add to the egg mixture and mix well.
4.Clean the skillet out with paper towels removing a bits and re-grease by rubbing in the 2 teaspoons of olive oil with a clean sheet of paper towels. Reserve the oiled paper. Heat the pan over a medium low flame then pour in the egg mixture. Spread evenly in the pan.
5.Cook the frittata slowly taking care that it doesn’t burn. When it is almost set, slide the frittata onto a plate with the uncooked side up. Wipe the skillet with the oily paper towel. Hold the skillet over the plate and turn the skillet, uncooked side down, back into the skillet. Return to the heat and cook for 5 more minutes.
6.Slide the frittata out onto a serving plate. Eat warm or at room temperature with a simple green salad.
The National Cancer Institute has resources available to help manage life after treatment available here: http://www.cancer.gov/publications/patient-education/facing-forward
For more recipes, how-to articles, and videos on making healthy choices, visit:www.cookforyourlife.org
Questions or comments?
Please contact Amanda Marín-Chollom: (212) 305-3640
