iEat Green - An Interview with Michael Dimin, Founder of Sea to Table - 04/17/14

My guest is Michael Dimin, one of the founders of Sea to Table, an organization that is creating a direct link from the fisherman to the chef. When I first heard about Sea to Table, I knew I wanted to invite them on my show, because I loved what they were doing. They were creating markets for fisherman, who otherwise didn’t have a place to sell their catch, while at the same time, getting the freshest, line caught fish into the marketplace. The new model they have created allows chefs to purchase directly from local fisherman, through an online program, where everything is transparent. You know what fish is locally available at each dock, and when it was caught, and by whom. You then select what fish you want, and Sea to Table will overnight the fish right to your door. It is a win-win proposition for everyone. Please join me this Thursday, at 10am, to learn more about Michael Dimin and his company Sea to Table.

Quinoa Vegetable Tagine

 Serves 4-6

6 tbsp olive oil

1 onion, diced

½ red onion, slivered

2 celery stalks, chopped

1 cup green beans, cut into 1” pieces

6 cloves garlic, minced

2 carrots, cut into small chunks

1 broccoli, cut into florets

½ cauliflower, cut into florets

1 can chick peas, drained

1 t. ground saffron

1 t. cardamom

½ t. cumin

½ t. salt

1 cup quinoa, rinsed

1-cup vegetable stock

½ cup chopped parsley

In a large Tagine pan, cover the bottom with the olive oil. Heat olive oil and then add the onion. Cook for a few minutes until it softens. Then add the carrots, celery and garlic and cook until they start to soften. Add 1 t. of ground saffron, cumin, salt and cardamom. Add the chick peas and cover with Tagine lid. Let simmer for 5 minutes.  Then add the remaining vegetables and cover again.  Let simmer another 5 minutes. Mix in the quinoa and 1 cup of vegetable stock, and bring to a boil. Lower heat to simmer, and cover with Tagine lid.  Let simmer for 15 minutes, until all of the liquid is absorbed and the quinoa is fluffy. Mix in the parsley, right before serving.