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With Thanksgiving in the wind and a few weeks of detox time before holiday feasts begin again, now’s the perfect time to commit (at least temporarily) to eating clean, fresh, and local food. And that’s what the Fare Field, Miami’s local, farm-based cooking show, is all about.
The third four-minute episode features Anastasia Koutsioukis of Mandolin Aegean Bistro whipping up baked feta, arugula salad, and purple bush beans.
See also: The Fare Field: Kris Wessel Cooks Caribbean Roasted Guinea Hen
Koutsioukis picks rosemary, thyme and oregano from the Mandolin garden, then combines it with fresh produce from Little River Market Garden to create a fresh, verdant feast. The final products include arugula salad with watermelon and daikon radishes; baked feta with rosemary and oregano; fasolakia; and orzo shrimp with ouzo.
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Koutsioukis’ cooking style combines Greek and Turkish traditions, stemming from her own family background and history in the kitchen.
“My cooking style is very simple, very Mediterranean-inspired,” she says in the episode. “To me it’s about taking the most basic ingredients, beautiful ingredients that you can find from your garden, and keeping things really fresh and light.”
Recipes for her concoctions can be found on the show’s website, TheFareField.com.
Check out this week’s full four minute episode below:
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