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TheGreenGirls - All posts by pace
Sustainably Powered By Girls!

Winter Roasted Vegetables

Saturday, 5 December 2009 22:57 by Pace

 

photo by Bobbi Fabian

food styling by Pace Webb and Erinn V

 

Roasted Veggies are my happy place!  Everyone always asks what my favorite food is and of course, there are many, but I am ALWAYS in the mood for roasted vegetables no matter the season.  And when they taste my roasted veggies, eyes get wide and people ask "what is in these?" My secret is simple: high quality vegetables, sea salt (liberal), and extra virgin olive oil roasted on high heat at 375 degrees.  You cannot fail with this formula.  So do me a favor and show off your favorite fall fellas on the table this holiday season. 

Happy Eating!
Pace

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What Does Green Mean To The Great Chefs Of LA?

Tuesday, 24 November 2009 18:24 by Pace

When hitting up the Great Chefs of LA Go Green Go Organic events, we find it more effective to tag team the situation. So as Apple Levy chats with Kidney Foundation supporters Ann & George Lopez on the carpet. Our very own Food Guru, Pace Webb gets the Green scoop from the best chefs in Los Angeles. Watch as she digs in to find out what Green really means to these culinary masters.

Watch More Videos!
 



Pace Webb interviews Michael Fiorelli of mar'sel

Find out more about the Kidney Foundation. To learn more about Pace Webb, visit
http://www.tasteofpace.blogspot.com/

 

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POM Wonderful Harvest Tour

Friday, 23 October 2009 10:14 by Pace

 

POM Wonderful is not just the name of a wonderful fruit company, but Wonderful is actually a variety of pomegranate grown here in Fresno, CA. Catchy name nonetheless.

Myself and 14 other food, health, and lifestyle bloggers attended the Pomegranate harvest tour this week where we visited the 18,000 acre Paramount Farms property full of pomegranates, almonds, and pistachios, oh my!

We drove right up to the small tarmac where the POM jets, the Baron and the King, swooped us up high into the skies above the orchards to see the vast beauty of it all. The plot of solar panels that help to fuel the plant are truly incredible!

After we’d had a chance to see thebig picture, we got down and dirty with General Fresh Cut Fruits Manager, Brad Paris. Brad knows everything and then some about pomegranates.

The pomegranates seem like a hardy fruit, but actually bruise fairly easily and are subject to sunburn and cracking- just like us! Serious quality control is implemented from A-Z to ensure that consumers get only sunburn-free, crack-free, bruise-free perfect little (and big) pomegranates. 


After a little repose by the pool, Janel Ovrut, RD of Dine Dish Delish gave us a chat about the miracles of antioxidants found in POM products that fight free-radicals, the abnormal cell-causing agents from big offenders like excess sun, alcohol, and smoke. Pomegranate products also have a strong link to slowing and ceasing the progression of prostate cancer in men. The arils (seeds) contain antioxidants, but the skin of the pomegranate was found to have higher levels of antioxidants and so now they manufacture POMx, which is a super-power antioxidant elixir that is an ingredient in some of their products (coffee, tea, and bars), but not sold separately. 

 So we saw how the pomegranates are harvested, but now we learn the rest of the process. 

Pomegranates are picked from the trees (more like bushes) and loaded into these white bins. 

Where they are then labeled and stacked with orchard and batch numbers and then. . . .

Put on a conveyor belt to go inside the factory. . . 

Where each one is digitally photographed to rate quality. Whew- stressful to be one of these little crown jewels. The ones that don’t make a high enough quality score to be sold as whole fruit are sent to the juice plant. Oh, but it’s far from over yet.

 

Now it’s time for hand-on inspection, just in case the cameras missed an angle. And then- bathtime! The fruit is thoroughly washed, dried, waxed, and dried again, stickered and finally inspected by hand just one more time before they get to hop into a pretty big box and shine on the shelves! 

The 48 oz. bottles of POM Wonderful juice are made from 45% recycled materials, all the bottles are recyclable, and any water that is not used in the juice manufacturing process is re-used throughout the plant for operations.  

 

For more recipes by
Pace, visit http://tasteofpace.blogspot.com/ 
 

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Taste of Pace Oct 17th Underground Supperclub & Seabass Poke Recipe!

Wednesday, 14 October 2009 22:02 by Pace

Fabulous Friends! Join me for the Taste of Pace Underground Supperclub in the Hollywood Hills on Saturday, October 17th at 6:30pm featuring seasonal produce sourced only from SoCal's best farms. Enjoy live tunes by one of my favorite musicians  while we chow down on my fixin's!  I'll send out details for the exact address a few days before the soiree.  This event is BYOW (Bring Your Own Wine), but I'm including a complimentary cocktail too!

MENU
Farm Fresh Old-Fashioned

Santa Barbara Sea Bass Poke with Herb Gelee and Avocado

Barley and Fresh Lentil Croquette with Salt-Roasted Oyster Mushrooms and Caramelized Leeks
over Wilted Kenyon Ranch Spinach

Bacon Chocolate Bourbon Cake with Maple Sugar Frosting

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $45 is requested to reserve your spot.

Tickets can be purchased on
Eventbrite.
You will receive a confirmation email with location deets

My favorite local fish purveyor (also open to the public) in the Los Angeles area is called Glendale Fish King and they source mostly sustainable fish that can be found on the Monterey Bay Aquarium's Seafood Watch site under the "Best Choices" category.  Everytime I go in I see the  Santa Barbara Seabass and it's sashimi grade, so I've gotta get my hands on the local sashimi!  

Santa Barbara Sea Bass Poke with Grapes and Miso Sauce

serves 2

Ingredients:

  •  4 oz. Sea Bass sashimi grade
  • 1 heaping tablespoon miso 
  • 1/4 cup vegetable oil
  • 1 tablespoon mirin rice wine
  • 1/4 avocado, cubed
  • 10 grapes, halved

 Method:

Cut fish accross muscle (thin stripes of tissue) into 1/2" pieces and then into cubes (cubed fish is called poke).  Set aside in refrigerator in medium bowl.  Combine miso, vegetable oil, and mirin in blender and puree until silky smooth.  Remove fish from refrigerator and add grapes, avocado, and sauce and toss through.  Serve in chilled low ball glasses.  Fish should be purchased on day of consumption for health and safety.  Enjoy! 

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Fried Egg Potato Scallion Pancake Tomato Stack

Sunday, 30 August 2009 10:00 by Pace
This is the winning recipe at the Autry National Center Lean Times Green Times Chef Cook-off. So simple yet so good!

The Fried Egg Potato Scallion Pancake Tomato Stack with Goat Cheese and Cilantro Pesto

 Autry National Center Chef Cook Off


Ingredients:
 

  • 5 eggs
  • 1 large russet potato
  • 2 scallions, thinly sliced into rounds
  • 1 large tomato, ¼ “ thick on equator
  • ½ bunch cilantro
  • ¼ cup extra virgin olive oil
  • 1 clove garlic
  • 1 tablespoon pinenuts
  • ½ oz. goat cheese
  • 1 tablespoon vegetable oil
  • 1 tables spoon olive oil
  • Salt and pepper to taste 

Method: 

Grate potato, squeeze out excess liquid and add to a medium bowl.  Combine with one egg, scallions, 1 teaspoon salt, and pinch of pepper.    Heat a large skillet on medium, add vegetable oil and spoon potato mixture in small cakes into the pan.  Cook until golden brown on each side, about 5 minutes per side.  Meanwhile, pulse garlic in the food processor first by itself.  Add cilantro, pinenuts, olive oil, and salt to taste.  Blend briefly so that pesto is still rustic and chunky.  Set aside.  Heat a medium non-stick pan to medium, add olive oil and fry eggs.  Season with salt.  Stack egg, potato cake, then tomato slice and garnish with goat cheese and pesto. 

For more recipes by Pace, visit http://tasteofpace.blogspot.com/

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