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hen Lisa Niggles at family-run Round Swamp Farm (184 Three
Mile Harbor Road, East Hampton, 324-4438; roundswampfarm.com)
decided to participate in a Wellness Foundation Challenge to
overhaul her diet, she created new health-conscious recipes like the Detox
Salad. High-protein quinoa is cooked with turmeric and tossed with locally
grown cabbage, kale, cucumber, and carrotsall tossed in a lemony hemp
seed vinaigrette. For so many years, its been our familys heritage, and
weve been able to maintain it, says Brian Niggles of the family farm.
Weve allowed ourselves to grow with changing demands and diets, but the
root of what we do is still the same.
Eating healthy doesnt mean sacrificing flavor. Ask Kate Pratt of East
Hampton Gourmet Food (66 Newtown Lane, rear building, East Hampton,
329-3993; easthamptongourmetfood.com). The market just won the 2014 sofi New
Product Award at the Fancy Food Show for its lentil rice crispbread with ses-
ame pink salt, a vegan and gluten-free snack that rivals any bag of potato chips.
Our food philosophy is healthy, fresh, locally sourced, humanely raised, sus-
tainably harvested, and extraordinarily delicious, says Pratt. Menu items
change daily but can include an Indian toor dal that combines yellow lentils
cooked with spices, coconut, dates, and chiles, then finished with kale and a hit
of toasted black mustard and whole cumin seeds. Those on a raw diet can
indulge in raw local zucchini lasagna with cashew cheese and sundried tomato
marinara. I have staunch meat eaters who come into the shop and their knees
buckleits that good, Pratt says.
Owner Livia Hegner brings her global culinary influences to Pepalajefa (7
Main St., Sag Harbor, 899-4630; pepalajefa.com), the Sag Harbor gourmet-to-go
shop that draws from European and family influences. Perfect for an
impromptu picnic, the black-eyed pea salad offers a touch of exoticism by
combining the legumes with fresh spinach, raisins, pine nuts and a pinch of
saffron. Hegner and business partner Marianne Farrells riff on the Sicilian-
inspired eggplant caponata features antioxidant-rich tomatoes and plenty of
fresh basil.
For multitasking party planners, Cavaniolas Gourmet Kitchen (89
Division St., Sag Harbor, 725-8100; cavaniola.com) offers much more than its
curated selection of gourmet cheeses. The cous cous and wheat berry salad
combines healthy grains with dried fruits, toasted almonds, parsley, scal-
lions, fresh cucumber, and a preserved lemon and extra-virgin olive oil
vinaigrette. For a bright addition to any buffet or picnic, the roasted-beet
salad highlights both red and golden beets, a generous amount of baby
spinach and toasted walnutsall tossed in a sherry vinegar and walnut oil
vinaigrette with a touch of honey. H
Veg Out
THE EAST END HAS A PLETHORA OF COOKOUTS AND CLAMBAKES, BUT THERE ARE ALSO
PLENTY OF OPTIONS FOR CLEAN EATING. BY MATTHEW WEXLER
The Detox
Salad at
Round Swamp
Farm.
98 HAMPTONS-MAGAZINE.COM
THE DISH
098_H_ST_TheDish_Home&Garden_14.indd 98 7/24/14 11:23 AM