Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.
In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.
Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at mediabistro.com, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.Show More
1 (14.4-ounce) bag frozen baby onions, thawed
3 pounds baby-cut carrots
2 pounds sweet potatoes, peeled and cut in 1-inch chunks
1 1⁄2 cups prunes (about 8 ounces)
1 cup dried apricots (about 6 ounces)
3 tablespoons olive oil
1 teaspoon salt
1⁄2 teaspoon thyme
1⁄4 teaspoon coriander
1⁄4 teaspoon black pepper
2 large navel oranges
3⁄4 cup red wine
1. Preheat oven to 425 degrees. Coat 2 shallow baking sheet pans with cooking spray.
2. Combine the onions, carrots, sweet potatoes, prunes, apricots and olive oil in a large bowl. Add the salt, thyme, coriander and black pepper and stir to thoroughly combine.
3. Zest one of the oranges; add the zest to the bowl. Juice both the oranges and combine with the wine (there should be about 1 1⁄2 cups liquid — add wine or juice as needed). Toss with the vegetables and spread them out evenly on the 2 baking sheet pans.
4. Roast, tossing after about 30 minutes, until the vegetables are very tender, about 1 hour. Makes 12 servings.
Nutritional analysis for each serving 246 calories, 4 g protein, 52 g carbohydrates, 8 g fiber, 4 g fat, 1 g saturated fat, 323 mg sodium
BROCCOLINI WITH PINE NUTS
2 pounds broccolini
1⁄4 cup pine nuts
1⁄4 cup extra-virgin olive oil
12 cloves garlic, thinly sliced
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the broccolini, cover, return to a boil and cook 3 minutes. Drain and rinse under cold water to stop the cooking process; drain again. Pat dry.
2. Heat a large nonstick skillet over medium heat. Add the pine nuts and cook, shaking pan often, until lightly browned, 3 to 5 minutes; transfer to a large bowl. Return skillet to the heat and add the oil and garlic. Cook, stirring occasionally, until it just starts to brown, 1 to 2 minutes. Add half of the broccolini and cook, tossing, until hot, 2 to 3 minutes. Transfer to a bowl and repeat with remaining broccolini. Toss with the pine nuts and serve hot.
Makes 8 servings.
Nutritional analysis for each serving 145 calories, 5 g protein, 10 g carbohydrates, 2 g fiber, 10 g fat, 1 g saturated fat, 180 mg sodium
2 large eggs
3 pounds asparagus, trimmed
1 tablespoon white wine vinegar
1⁄2 teaspoon salt
2 tablespoons olive oil
2 medium shallots, finely chopped (about 1⁄4 cup)
1. Place the eggs in a small saucepan with enough cold water to just cover them and bring to a boil. Immediately remove from the heat, cover the pan and allow to sit for 12 minutes. Drain, run under cold water and allow to cool. Peel and chop.
2. Meanwhile, bring about 1 inch of cold, lightly salted water to boil in a large skillet; add about half the asparagus and cook until bright green and crisp-tender, about 3 minutes (depending on the thickness of the asparagus). Repeat with remaining asparagus.
3. Whisk together the vinegar and salt; add the olive oil and whisk until thickened and smooth. Stir in the shallots. Toss with the asparagus and transfer to a serving platter. Top with the egg and serve. Makes 8 servings.
Nutritional analysis for each serving 70 calories, 4 g protein, 5 g carbohydrates, 2 g fiber, 5 g fat, 1 g saturated fat, 180 mg sodium