Another Farmers Market Summer Salad
Israeli Couscous, Wilted Kale, Grilled Corn, Nectarines
Pickled Red Onion, Fresh Mozzarella, Toasted Pecans
Labor Day has come and gone… it was the official end of summer you say? Not so fast! We still have a bounty of lovely summer produce at our Farmers Market; juicy sweet aromatic nectarines and corn that is at its best just-picked, when it is high in sugar and low in starch. These beauties are the inspiration for this colorful fruit & vegetable summer salad.
Israeli couscous is airy, toasty, and kind of fun. Perfect for summer. This roasted pasta is shaped like little balls, it makes a pasta salad that’s light and not too pasta-y. Fruit and vegetables are the stars, but the couscous makes it into a pleasingly varied and balanced meal. A vibrant healthy meal for summer’s waning hot days…
Farmers Market Summer Salad Recipe
Continue reading “It’s Not Over Yet! Another Farmers Market Summer Salad”
Bulgur and Burrata with Grilled Okra and Roasted Tomatoes
Basil, Oregano, Mint, Lemon
Garlic Ginger Olive Oil, Aged Balsamic Vinegar
Grilled Lodge Bread
The fresh crisp okra was surprisingly popular at the farmers market last weekend, I just had to join in the frenzy. If you like the taste but are not a fan of the mucilaginous properties of okra, this preparation will be for you. Okra brushed with olive oil and cooked over high heat for a short amount of time results in a very tasty charred veggie with only the tiniest hint of its unappealing characteristic.
Bulgur is an ancient whole grain that makes a nice addition to our rotation of favorite grains like farro, quinoa, buckwheat, and oats. Red bulgur is hard red wheat that has been parboiled and cracked. Its chewy texture and nutty flavor adds to the satisfying qualities of this meatless meal. The “hard red wheat” is also the type used in the Lodge Bread. Hard red wheat has more protein than its white counterpart.
The tomatoes were plentiful and popular as always. I roast the cherry tomatoes in a 375°F oven with olive oil and balsamic for a half hour to really concentrate their sweetness.
And who can resist burrata cheese…a mix of mozzarella and cream, it’s simply heavenly. It was super-fresh, made the day before, also a product of the Torrance Farmers’ Market where they feature top quality products from over 60 California farms.
More market items – lemon, basil, oregano, and mint add the tangy and herbaceous qualities to the meal. The addition of finely minced garlic and ginger add a pop to the olive oil, while aged balsamic vinegar brings sweet mellow notes.
And it’s very difficult to leave the Farmers Market without a loaf of fabulous Lodge Bread. Here I brush slices of Seeded Country Loaf with olive oil and grill until semi-burnt. That burnt charcoal flavor inspired the wine, a Zinfandel.
Mighty Satisfying Meatless Meal
Continue reading “Mighty Satisfying Meatless Meal”
Peach, Quinoa, and Almond Milk Ricotta Salad/Grain Bowl
Toasted Almonds, Red Oak Lettuce, Mint, Basil
Olive Oil, Balsamic Syrup, Edible Flowers
Lemon Verbena Iced Tea
Hey! How’s your summer going? Hot enough for ya? Try this Peach, Quinoa, and Almond Milk Ricotta Salad/Grain Bowl – it’s a bright, light, and simply delicious summertime meal. Perfect for these sweltering days…there is no recipe per se, just a combination of healthful ingredients that have a particular affinity for each other, all arranged in a bowl. It’s gluten-free, dairy-free, and vegan too.
Enjoy the salad/grain bowl al fresco along with refreshing Lemon Verbena Iced Tea – the high levels of essential oil contribute to a delightful citrusy aroma and lovely lemony flavor.
Peach, Quinoa, and Almond Milk Ricotta Salad/Grain Bowl
Continue reading “Peach, Quinoa, and Almond Milk Ricotta Salad”
Squash Blossom Flatbread Pizza
Baby Zucchini, Epazote, Garlic, Monterey Jack Cheese
Two months ago my garden was bursting with arugula and borage, now the epazote has gone wild. This unique sawtooth herb with the curious aroma produces tons of seeds, so it is everywhere. Not to worry, in another month, it too will fade and be replaced by something else. I plant everything I like to cook with, and see where it goes…
In Mexican cooking, squash blossoms (flor de calabaza) are often paired with epazote. It is a heavenly match where the mild slightly-sweet nectar taste of the flowers is complimented by the petroleum-like aroma and the complex flavors of the herb.
In Oaxaca, cheese quesadillas are often flavored with epazote, so it naturally pairs well with the cheese on these flatbreads.
Squash Blossom Flatbread Pizza Recipe
Continue reading “Squash Blossom Flatbread Pizza”
Golden Beets and Disneyland Roses
With its apricot-orange-pink coloration and delicate spice fragrance, the Disneyland Floribunda is the official rose of the magical kingdom. See this fabulous rose planted at the main gate turnstiles and throughout the park.
After a trip home from the farmers market, I noticed how similar the color of my golden beets were to the Disneyland roses blooming in my garden. They were begging to be photographed together.
Then I roasted the golden beets and this is where they ended up:
Golden Beets, Blistered Haricots Verts, Marinated Blackberries
Vanilla Skyr, Dukkah, Olive Oil, Aged Balsamic Vinegar
Golden earthy beets, tender green beans with a hint of smoky char, and sweet-tart blackberries all pair surprisingly well with creamy vanilla skyr. The nutty, toasty Egyptian spice mix adds depth and exotic notes to this savory-sweet, veggie-fruit combination.
Continue reading “Beets N’ Roses”
English Pea and Ricotta Toasts
Lodge Bread German Style Rye
Sometimes we want a different kind of toast for breakfast, especially when there are fabulous hand-shelled, sweet and tender, English peas available. So, no disrespect, but move over avocado, and make room for Fresh Pea and Ricotta Toasts.
Fresh sweet peas and crunchy pea shoots, fresh basil and mint, and lemony ricotta top an extraordinary German style rye by Lodge Bread. This heavenly bread is bold and sturdy – made of 100% whole grain dark rye, buttermilk, local beer, sprouted rye berries, and filled with seeds – sesame, nigella, sunflower, pumpkin, and poppy.
Serve this breakfast with tea. English peas, and tea. Of course it’s lovely.
English Pea and Ricotta Toasts Recipe
Continue reading “Move Over Avocado Toast!”