Six Ways to Enjoy a Tasty & Healthy End to Summer Posted August 3, 2018 CARINA HAYEK, NGI DIRECTOR OF MARKETING The days have been flying by, and it’s been a busy summer at NGI. We’ve run several successful Certificate Programs, we’re welcoming our second summer start Chef’s Training Program (CTP) on Monday, we graduated a couple CTP classes (we’re pushing 2800 alumni from almost 40 countries), and our kitchens have been filled with recreational classes and Friday Night Dinners. Although it feels like summer just started, we’re almost halfway through and Labor Day, a day that signals the unofficial end of summer, is less than a month away. So what can we do to make sure we make the most of the rest of our summer? Wander through a farmer’s market! We do a lot of our shopping at the Union Square Greenmarket to take advantage of the freshest and tastiest produce in town. Spend time speaking with the farmers and vendors to get to know them, their farms, and the produce they’re growing. If their tips aren’t enough, you can always get inspired by the recipes we’ve created for the Greenmarket. Get creative and be frugal! See if you can use all parts of the produce you buy, from the rinds and peels to the roots and fronds (carrot top pesto, anyone?). These often-discarded parts can add color, flavor, and texture to your food –in addition to a nutritive boost. Banish boring salads! With a little planning, a bit of serendipity, and these tips from Chef Olivia, you can turn a boring salad into a flavor explosion. (Want more tips? Check out our upcoming Sensational Soups and Salads) Enjoy your five or more. With the variety of fruits and vegetables available, it’s easier than ever to get your daily 5-7 servings of fruit and vegetables. Check out these suggestions from Chef Celine for how to add more plants to every meal, or try some of our favorite vegetarian substitutions. Quench your thirst. Make sure you stay hydrated – add cucumbers and mint or strawberries and basil to flavor your water. Or make a shrub, a vinegar-based drink made with fermented fruits and sweeteners historically as thirst-quenchers on extremely hot days. Develop your cooking skills. Check out our 2-Week Basic Cooking Techniques Course to learn the skills that will help you take full advantage of any season’s bounty. (In case you missed it, we’re offering 30% off your down payment to help you make the most of the dog days of summer – Use code DOGDAYS30 to receive your discount! *All sales are final, no refunds or exchanges. New purchases only, cannot be applied to a previously purchased class. This sale ends Wednesday, August 8, 2018.) And don’t forget to enjoy the rest of summer with family and friends. Make this refreshing summer cordial for your next summer soirée or get together! SUMMER PEACH CHAMOMILE CORDIAL (Yield: 6 – 8 oz. servings) For Peach Shrub: 3/4 cup dried peaches ¾ cup rice vinegar ¾ cup water ¼ cup raw agave nectar, optional For Chamomile Cordial: 5 cups filtered water 1 cup apple juice 2-inch fresh ginger, cut into slices 4 cardamom pods, crushed 4 tablespoons chamomile tea To Serve: 2 peaches, pitted and diced 1 container gold dust 1 pint raspberries For Peach shrub: Add dried peaches, vinegar, water and agave nectar, if using, to a small saucepan. Bring to a simmer, and cook on low for 5 minutes. Turn off heat and steep for 20 minutes, or for a few days in the refrigerator. Strain before using. Note: mixture can also be blended with some of the peaches, for a thicker consistency. For Chamomile cordial: Add water and juice to a medium pot. Bring to a simmer. Add ginger slices, crushed cardamom, and chamomile and continue to simmer for 5 minutes. (Alternatively, mixture can be cold brewed for 24 to 48 hours). Turn off heat, strain and stir in peach shrub, to taste. To serve: Pour Summer peach chamomile cordial into glasses and garnish with diced peaches, raspberries and gold dust.