The locavore movement is increasingly powerful — but one author says the movement is not nearly diverse enough and excludes some of the very people who most need healthy, affordable food.

We look at eating local — from a radically different perspective.

Guest:  

• Julian Agyeman, co-editor, Cultivating Food Justice: Race, Class, and Sustainability

Serves six

Ingredients.

1 ear fresh corn, in the husk
1/4 cup plus 1 tsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup chopped fresh basil
2 small cloves garlic, finely chopped
1 recipe Simple Roasted Potatoes
3 Tbs. red-wine vinegar

Directions:

Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.

Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately.

Nutrition information (per serving):

Susie Middleton is editor at large for Fine Cooking magazine.

Creamy mozzarella is a good foil for the salty, smoky bacon in this grilled version of a BLT. Before cooking, remove any tough stems from the spinach.

Serves four.

12 slices thick-cut bacon
1 medium clove garlic, finely chopped
3 cups lightly packed baby spinach
Kosher salt and freshly ground black pepper
8 slices country-style white bread
8 oz. fresh mozzarella, sliced
1 large tomato (about 8 oz.), cored and thinly sliced
1 Tbs. extra-virgin olive oil

Directions

Working in batches, cook the bacon in a 12-inch skillet over medium heat until crisp, about 8 minutes per batch. Transfer to a paper-towel-lined plate and drain off all but 1 Tbs. of the fat. Return the pan to medium heat, add the garlic, and cook until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted, about 30 seconds longer. Season to taste with salt and pepper.

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, arrange the spinach on 4 pieces of the bread. Top each withsome bacon, mozzarella, and tomato, sprinkle lightly with salt, and complete each sandwich with a slice of the remaining bread. Brush both sides of the sandwiches with the oil.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp and the cheese is melted, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Serving suggestions

A lovely match with Zucchini & Yellow Squash Ribbons.

Nutrition information (per serving):

Calories (kcal): 410; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 6; Protein (g): 26; Monounsaturated Fat (g): 6; Carbohydrates (g): 41; Polyunsaturated Fat (g): 1.5; Sodium (mg): 350; Cholesterol (mg): 60; Fiber (g): 10;

Susie Middleton is editor at large for Fine Cooking magazine.

This healthful, brightly flavored side dish is perfect for a weeknight—it cooks in less than 10 minutes.

Yields 4 servings

Ingredients

1/2 lb. haricots verts or thin green beans, trimmed
2 Tbs. olive oil
2 medium shallots, halved and thinly sliced (about 1/2 cup)
1 tsp. chopped fresh rosemary
1 medium yellow bell pepper, cored and sliced 1/4 inch thick
3 Tbs. fresh orange juice
1/2 Tbs. balsamic vinegar
1 tsp. finely grated orange zest
3 cups lightly packed fresh baby spinach leaves
Sea salt and freshly ground black pepper

In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Put the haricots verts in the steamer basket, cover, and steam until bright green and just beginning to soften, 2 minutes. Transfer the haricots verts to a bowl and set aside.

Heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and rosemary and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Reduce the heat to medium, add the haricots verts and bell pepper and cook, stirring, until the pepper begins to soften, about 2 minutes. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted, about 20 seconds. Remove from the heat, season to taste with salt and pepper, and serve.

Nutrition information (per serving):

Calories (kcal): 100; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 1; Protein (g): 2; Monounsaturated Fat (g): 5; Carbohydrates (g): 10; Polyunsaturated Fat (g): 1; Sodium (mg): 170; Cholesterol (mg): 0; Fiber (g): 3;

Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.

Serves: 4

Ingredients
3 cups coleslaw mix
1/4 cup mayonnaise
1 Tbs. cider vinegar
2 tsp. granulated sugar
1 tsp. celery seed
2 large eggs
3/4 cup yellow cornmeal
Kosher salt and freshly ground black pepper
Four 4- to 5-oz. catfish fillets
4 long soft-crust Italian rolls, split
1-3/4 cups canola oil
8 sandwich-style dill pickle slices

Directions
Position a rack 6 inches from the broiler and heat the broiler on high.

Combine the coleslaw mix, mayonnaise, vinegar, sugar, and celery seed in a medium bowl; set aside.

Beat the eggs in a wide shallow bowl until well mixed. In another wide shallow bowl, combine the cornmeal, 3/4 tsp. salt, and 1/4 tsp. pepper. Season the fish all over with 1/2 tsp. salt and 1/4 tsp. pepper. Dip a fillet in the egg to coat, shake off the excess, and then dredge it in the cornmeal mixture, again shaking off the excess. Repeat with remaining fillets.

Arrange the rolls cut sides up on a baking sheet and toast until golden brown, 30 seconds. Remove from the oven and turn off the broiler.

Heat the oil in a 10-inch skillet over medium heat. Working in batches if necessary, cook the fillets, turning once, until the coating is golden and crisp and the fish is cooked through, 4 to 5 minutes per side. Transfer the fillets to a clean baking sheet lined with paper towels and keep warm in the oven.

To assemble, arrange 2 pickle slices on the bottom half of each roll. Top each with a fillet, a quarter of the coleslaw, and the other half of the roll. Cut the po’ boys in half, and serve.

Serving Suggestions

Serve with Spiced Sweet Potato Fries or toss extra coleslaw mix with a simple olive oil and cider vinegar dressing.

Nutrition information (per serving):
Calories (kcal): 810; Fat (g): 36; Fat Calories (kcal): 330; Saturated Fat (g): 5; Protein (g): 35; Monounsaturated Fat (g): 17; Carbohydrates (g): 86; Polyunsaturated Fat (g): 12; Sodium (mg): 1360; Cholesterol (mg): 110; Fiber (g): 6;

Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the supermarket spice section. Add bowls of fresh shredded lettuce, ripe tomatoes, and buttery avocado and let everyone dress their own tacos.

Serves: 4

Ingredients
1/2 cup sour cream
1/4 tsp. ground chipotle chile
Kosher salt
1 Tbs. extra-virgin olive oil
1 tsp. ground cumin
Freshly ground pepper
1 lb. skirt steak (3/4 inch thick)
Eight 6-inch flour or corn tortillas
1/4 small head iceberg lettuce, shredded (2 cups)
2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
1/3 cup chopped red onion

Directions
Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.

In a small bowl, mix the olive oil, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.

Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.

Nutrition information (per serving):
Calories (kcal): 560; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 9; Protein (g): 32; Monounsaturated Fat (g): 16; Carbohydrates (g): 42; Polyunsaturated Fat (g): 3; Sodium (mg): 700; Cholesterol (mg): 75; Fiber (g): 7;

This hands-off dish delivers amazing flavor for very little effort; Roasted in an herb-infused oil, the shrimp turn golden-pink, tender and fragrant in just 10 minutes. If you like, substitute different herb combinations for the rosemary and thyme—try tarragon and chives or lemon verbena and parsley.

Serves: 4

Ingredients
6 Tbs. extra-virgin olive oil
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
Freshly ground black pepper
1-1/2 lb. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
1-1/2 Tbs. white wine vinegar
Kosher salt

Directions
Position a rack in the center of the oven and heat the oven to 400°F.

Pour the oil into a 9x13-inch baking dish. Add the thyme, rosemary, and 1 tsp. pepper and bake until the oil mixture is fragrant, about 12 minutes.

Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm, 8 to 10 minutes.

Add the vinegar and 1/2 tsp. salt, toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes. Discard the herbs (if you choose) and serve.

Serving suggestions:

Serve the shrimp over white rice or with some crusty bread to sop up the fragrant olive oil. Sautéed Broccoli Raab with Chile, Garlic & Lemon balance out the meal as well.

Everyone knows the onion-topped green bean casserole that’s a Thanksgiving mainstay, but this recipe for Green Beans with Crispy Pancetta, Mushrooms, and Shallots is a bit more elegant and a lot more flavorful.

Serves: 8

Tip: The beans can be boiled and refrigerated up to 6 hours ahead

Ingredients

Directions
Fill a large mixing bowl with ice cubes and water and set aside. Fill a 6- or 7-quart pot two-thirds full of well-salted water. Bring the water to a boil and boil the beans uncovered until tender to the bite, 4 to 6 minutes. Drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes. Drain and pat dry.

Put the pancetta in a 12-inch nonstick skillet and cook over medium-low heat until crisp and browned, 10 to 12 minutes. Transfer to a paper-towel-lined plate and coarsely crumble. Remove the pan from the heat and let it cool slightly.

Add 2 Tbs. of the olive oil to the pan and return it to medium-high heat. Add the mushrooms, shallots, and 1/4 tsp. salt and cook, stirring frequently, until both are nicely browned and shrunken, about 5 minutes. Add the sage and cook, stirring, until fragrant, about 30 seconds. Take the pan off the heat and add the vinegar, mustard, and the remaining 1 Tbs. oil. Stir to combine.

Return the pan to medium heat, add the green beans and toss to combine and heat through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving platter and garnish with the pancetta.

Nutrition information (per serving):
Calories (kcal): 110; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 1.5; Protein (g): 3; Monounsaturated Fat (g): 5; Carbohydrates (g): 8; Polyunsaturated Fat (g): 1; Sodium (mg): 410; Cholesterol (mg): 5; Fiber (g): 3;
 

Susie Middleton is editor at large for Fine Cooking magazine.

Nothing says Christmas like beef tenderloin, and this recipe could be the easiest beef tenderloin you will ever make! It requires minimal amount of time and toil to put together, and then the oven concentrates the flavors.

Serves: 6-8

Tip: The roast can be seasoned and refrigerated up to 4 hours before roasting

Ingredients

Directions
Position a rack in the center of the oven and heat the oven to 375°F.

In a small bowl, combine the olive oil, rosemary, fennel seed, salt, and pepper. Stir to make a paste. Pat the beef dry with paper towels and rub the paste all over the surface of the meat. If necessary, tie the roast at 1-1/2-inch intervals.

Put the roast on a rack on a small, rimmed baking sheet or in a shallow roasting pan. Roast until an instant-read thermometer inserted in the center reads 120°F for rare, 125° to 130°F for medium rare, or 135°F for medium, 40 to 50 minutes.

Meanwhile, in a small bowl, whisk together the crème fraîche, mustard, and lemon juice. Season lightly with salt to taste.

Transfer the roast to a carving board (preferably with a well for collecting juices) and let it rest, uncovered, for 10 to 15 minutes before carving it into 1/3- to 1/2-inch-thick slices. Serve the beef, passing the mustard sauce at the table.

Nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 310; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 8; Protein (g): 30; Monounsaturated Fat (g): 8; Carbohydrates (g): 2; Polyunsaturated Fat (g): 1; Sodium (mg): 300; Cholesterol (mg): 100; Fiber (g): 0;
 

Susie Middleton is editor at large for Fine Cooking magazine.

Pasta night just got a bit more interesting, and delicious, thanks to this recipe for pasta with roasted cauliflower, arugula, and prosciutto. It’s a dish that loads your plate with color and flavor.

Serves: 4

Ingredients
Kosher salt
One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
1 pint grape tomatoes
3 Tbs. extra-virgin olive oil
Freshly ground black pepper
9 large fresh sage leaves
4 large cloves garlic, peeled
6 thin slices prosciutto (about 4 oz.)
12 oz. dried orecchiette
5 oz. baby arugula (5 lightly packed cups)
3/4 cup grated Parmigiano-Reggiano

Directions

Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.

Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.

Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.

Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.

Nutrition information (per serving):
Calories (kcal): 300; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 34; Monounsaturated Fat (g): 8; Carbohydrates (g): 4; Polyunsaturated Fat (g): 3; Sodium (mg): 650; Cholesterol (mg): 55; Fiber (g): 1;

 

Susie Middleton is editor at large for Fine Cooking magazine.

For a healthy, delicious weeknight dinner, look no further than quickly seared fresh tuna steaks. Fresh tuna is so good for you – it’s chock full of heart-healthy omega 3s – and its dense, meaty texture and flavor taste great, too. The steaks take less than 5 minutes to cook, and a zesty tomato-olive salad to go with them takes only a few minutes more.

Serves: 4

Ingredients
4 5-oz. boneless, skinless tuna steaks
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
1 medium shallot, finely chopped
2 cups mixed yellow and red grape or cherry tomatoes, halved
1/3 cup sliced pitted green olives, such as picholine or Cerignola
2 Tbs. finely chopped fresh basil
1/2 Tbs. fresh lemon juice

Directions

Season the tuna with 1 tsp. salt and 1/4 tsp. pepper. Heat the oil in a 12-inch skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and cook, turning once, until done to your liking (3 to 4 minutes for medium rare). Transfer the tuna to a large plate.

Reduce the heat to medium and add the shallot to the skillet. Cook, stirring, until golden-brown, about 1 minute. Add the tomatoes, olives, basil, 1/2 tsp. salt, and a few grinds of pepper; cook until warmed through and the tomatoes are just softened, about 2 minutes more. Remove the skillet from the heat and gently stir in the lemon juice.

Transfer the tuna to plates, top with the tomato salad, and serve.

Nutrition information (per serving):
Calories (kcal): 300; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 34; Monounsaturated Fat (g): 8; Carbohydrates (g): 4; Polyunsaturated Fat (g): 3; Sodium (mg): 650; Cholesterol (mg): 55; Fiber (g): 1;
 

Susie Middleton is editor at large for Fine Cooking magazine.

Cool nights call for a warming, satisfying stew. Top this one with the salty blue cheese and walnut croutons, breaking them up into the stew as you eat.

Everyone loves beef stew, and the classic version is, of course, soul-warming and delicious. But this recipe for Beef, Barley, and Butternut Squash Stew with Blue Cheese Croutons is really something special, and we know you’re going to love it.

Serves: 6

Ingredients
1-3/4 lb. boneless beef chuck, trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
5 Tbs. all-purpose flour
4-1/2 Tbs. unsalted butter (1-1/2 Tbs. softened)
1 Tbs. extra-virgin olive oil
2 large leeks (white and light-green parts only), halved and thinly sliced
2 medium carrots, cut into 1-inch pieces
2 medium ribs celery, chopped
1 cup dry white wine, such as Sauvignon Blanc
6 cups lower-salt chicken broth
2/3 cup pearl barley
3 dried bay leaves
1 Tbs. finely chopped fresh sage
1 tsp. freshly grated nutmeg
1 small butternut squash (about 1-1/2 lb.), peeled, seeded, and cut into 1/2-inch cubes (about 3-1/3 cups)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup half-and-half
3 oz. blue cheese, crumbled (about 3/4 cup)
3 Tbs. finely chopped walnuts
18 (1/2-inch-thick) baguette slices

Directions
Position a rack in the center of the oven and heat the oven to 350°F.

Season the beef with 1 tsp. salt and 1/4 tsp. pepper and then toss in a large bowl with 2 Tbs. of the flour. Heat 1 Tbs. of the butter and the oil in a 5-1/2- to 6-quart Dutch oven over medium-high heat. Cook half of the beef until browned on several sides, about 5 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef.

Melt 2 Tbs. of the butter in the pot. Add the leeks, carrots, celery, and a pinch of salt, reduce the heat to medium and cook, stirring occasionally, until softened, about 10 minutes. Add the wine and cook, scraping up any browned bits with a wooden spoon, until evaporated, 7 to 8 minutes. Stir in the remaining 3 Tbs. flour and cook for 1 minute.

Whisk in 5 cups of the broth. Stir in the barley, bay leaves, sage, nutmeg, 1/2 tsp. salt, and the beef along with any accumulated juices. Bring to a boil. Cover the pot snugly with foil and then a tight-fitting lid and braise in the oven until the beef is almost tender, about 1 hour. Stir in the squash and the remaining 1 cup broth. Cover with the foil and lid and continue braising until the beef and squash are very tender, about 30 minutes more. Remove and discard the bay leaves from the stew, and then stir in the parsley and half-and-half. Season to taste with salt and pepper. Keep hot.

In a small bowl, combine the softened 1-1/2 Tbs. butter with the blue cheese, walnuts, and 1/2 tsp. pepper. Spread the mixture evenly onto the baguette slices. Transfer to a baking sheet.

Position a rack about 8 inches from the broiler element and heat the broiler on high. Broil the croutons until deep golden-brown and crisp, 2 to 3 minutes. Serve the stew with the croutons.

Nutrition information (per serving):
Calories (kcal): 690; Fat (g): 36; Fat Calories (kcal): 320; Saturated Fat (g): 16; Protein (g): 34; Monounsaturated Fat (g): 13; Carbohydrates (g): 54; Polyunsaturated Fat (g): 3.5; Sodium (mg): 750; Cholesterol (mg): 95; Fiber (g): 9;