I just realized that Indigo Jones had a birthday and I missed it!!! Last year, on July 14,2009, we typed our first post. It’s all been a great experiment since then…writing about whatever moved us, and trying to keep up with all of you while life threw us curve balls. So, one year , 126 posts and 102 comments later, here we are.
Thanks for sharing this journey with us. Stay tuned for more food, fashion, family,fitness and life. It’s been a great year!
photo: Glasshouse Images
Fresh fruit is a perfect foil to simple grilled chicken. We love this unique combination of ripe nectarines, cilantro and avocado, to create a salsa that adds a sweet and tangy touch to a dinnertime staple.
Nectarine Salsa with Avocado and Cilantro:
Cut a nectarine into small pieces
Dice ½ an avocado into similar sized chunks
Mince one shallot and sauté in a little olive oil
Add a little orange juice (about ¼ cup) and a splash of balsamic vinegar to the pan and boil until slightly reduced and allow it to cool a bit before mixing it with the fruit
Toss in a handful of finely chopped cilantro and serve
Enjoy!
photo: Spencer Jones / Glasshouse Images
I love simple side dishes that pack lots of fresh seasonal flavors. This easy rice dish is enhanced with shallots, corn and the zing of fresh, aromatic mint.
Rice with Corn, Shallots and Mint:
Cook brown rice according to package instructions
Sauté corn kernels (OK, big confession: I use frozen corn here. It’s still healthy and way easier than cutting the kernels off the cob!!!) and a few shallots, sliced very thin in butter until the corn is cooked. This should only take a few minutes at medium heat.
Mix corn, shallots and rice together in a large serving bowl.
Mix in chopped mint leaves.
Serve warm or at room temperature.
Enjoy!
photos: Glasshouse Images
With summer finally here, I have been obsessed with tomatoes. The markets are filled with a vast selection of rich ripe tomatoes, from the traditional beefsteak and plum varieties, to the more unique heirloom tomatoes that grow in beautiful colors of red, yellow, green, orange and purple. Try this simple “unrecipe” for a great salad, or as a topping for fish, chicken or pasta.
Select a variety of tomatoes, and cut them into chunks.
Drizzle with olive oil and a little lemon juice.
Season with sea salt and freshly ground pepper.
Sprinkle with fresh basil cut in thin strips.
Enjoy!
photo: Spencer Jones / Glasshouse Assignment
What if you challenged yourself to eat only pure foods prepared in the simplest possible way?
In a world where everything has been processed, blended and mutated to create something else, it is refreshing to eat in the way nature intended. The idea is to eat only what can be eaten in it’s purist and most singular form; fruits and vegetables, fish, chicken, meat, eggs, and nuts.
Milk, but not cheese or yoghurt. Simple grains, but no pasta, bread or baked goods. It’s all right to cook your food, just keep in its most singular form.
It’s not to say that there aren’t many healthful foods that require some modification to create them. But, in going back to eating food in its purist possible form, you are able to taste the rich flavors of green market tomatoes, ripe sweet fruit, and fresh aromatic herbs.
Try it … just this week, and see how wonderful you feel. See how your body reacts to whole, fresh foods. You might find the results surprising!
Take the challenge, and let us know what you think.
photo: Spencer Jones/ Glasshouse Images
For general inquiries about Indigo Jones or if you'd like to be considered for a feature, please email indigojonesnyc@gmail.com.
In partnership with Glasshouse Images.
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