RANDOM GARDEN SALAD

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This morning after a very delicious espresso I went out to my neighbors garden to gather up, basically what's left...They're on vacay for the next few weeks so it's up to us neighbors to harvest the last of their summer crop so it doesn't go to waste. 

I picked: the cherry tomatoes (the handful that were ripe), Corn on the Cob, Petit Pan Squash, Italian Parsley, Mint & Basil. 

I cut the corn off the cob. Sliced the basil/mint with a chiffonade cut, sliced the cute little tomatoes in half, the squash in small chunks, picked the Italian Parsley off the stems... then mixed everything up!  It was amazing.  Hints of mint, and basil and tangy tomatoes... awesome.

Made a basic vinaigrette. Fresh lemon juice and Extra Virgin Olive Oil (from FIGONE'S Olive Oil Company - just a block from home).  I usually just eye the lemon juice and olive oil... but a good rule of thumb is a 3:1 ratio. Oil to citrus. 
Salt/Pepper 

Perfect Saturday afternoon salad.  What's left in your garden? 

FISH AMOK

You're going to love this dish!

1.5 to 2 pounds white fish. I use halibut or cod. 
2 cups of coconut milk
2 cups of cabbage or spinach - I use a bit of both
2 tablespoons of lemongrass, minced
2 tablespoons of galangal or ginger, minced
2 teaspoons of turmeric (fresh or powdered)
4 large kaffir lime leaves
4 cloves garlic, minced
2 large eggs, beaten
1 teaspoon salt
1 teaspoon sugar
4 teaspoons fish sauce
4 teaspoons red curry paste

Mix together lemongrass, galangal or ginger, turmeric, garlic, salt, sugar, fish sauce and red curry paste together and set aside.

Chop fish into bite-sized pieces.  Add fish to the lemongrass mixture and coat fish well.   Then add eggs to fish and stir until coated well with egg.

Line an oven safe dish/bowl with cabbage or spinach and add fish mixture on top.
Place bowl in a pan of water and cook in oven (@400) for 12 minutes uncovered.

Add the coconut milk and kaffir lime leaves and cook 10 minutes more.

Using the bowl in a pan of water is a substitute for a steamer since most people do not have a steamer on hand.  Also, traditionally banana leaves are used to wrap the fish but cabbage or spinach is a nice alternative. I made individual servings in smaller oven safe bowls.

Let me know if you have any questions...
It's going to be good!  Serve over brown rice. 

Baked Cod with Fennel

I LOVE Fennel......

2 large organic fennel bulbs
1 onion halved lengthwise and then cut into 1/4 thick slices
the other half chopped!
Olive Oil
1 cup chicken broth
1/2 tsp pepper flakes
1 pound of cod fillets (We have some great local cod from Bodega Bay or Half Moon Bay!)
1 14oz can chopped organic tomatoes
or 3 nice sized tomatoes (your choice) chopped

Preheat oven to 450
Clean up fennel bulbs - chop off fronds
Cut lengthwise into 1/4 inch slices
Saute the fennel, sliced onions in olive oil about a minute
season with salt and pepper
add chicken broth and braise covered about 20 minutes until veggies are tender
Remove cover and boil stirring occasionally until a good amount of the liquid is absorbed (about 10 minutes)
While this is happening...cook chopped onion, red pepper in sauce pan until onions are soft (3-4 minutes). Add tomatoes
(with juice if using canned) simmer about 15 minutes.
Transfer fennel mixture to a shallow baking dish. 
Arrange fresh fish fillets on top of fennel.  Spoon tomato mixture over the top. Cover with foil or lid and bake for 20 minutes.
Sprinkle with chopped fennel fronds!  Heat up some French bread and you're all set! 

Strawberry, Cilantro & Poblano Salsa - the flavors burst in your mouth!

2 Tbsp lime juice
1 Tbsp olive oil
1 clove garlic - minced
Salt/Pepper
1/8 Tsp Cayenne
Half of a fresh medium size poblano chile - seeds removed, cut into thin strips then chopped
1 Spring Onion - white part only (You can use about two green onions if you can't find Spring Onions but in my opinion Spring Onions have a way better flav).


1/4 cup chopped fresh cilantro
1 cup strawberries sliced
1 avocado - cut in small cubes

In a bowl, whisk together the lime juice, olive oil, garlic, cayenne, salt, and pepper.
Toss with the poblano, onion & cilantro.

Just before serving, gently toss in strawberries. Add the avocado!
In the photo we served it over local baked cod!  The salsa is great on its own too!  Add it to whatever you like.  Dip some chips?  Over rice and beans? I ate a few spoonfuls and it made me very happy! 

Pistachio & Orange Basmati Rice Pilaf - Totally Tasty.........

Outrageously Amazing.

Get it all together...

1 cup Brown Basmati Rice

1 organic orange

1.5 cups chicken stock

2 tbsp butter

Half an onion finely, chopped

2 small garlic cloves, chopped

1/2 cup carrots cut like matchsticks

2 tbsp unsalted pistachios, chopped

Chopped fresh cilantro   

   

Put it all together...
Rinse rice.  Be careful when rinsing... don't let any fall down the drain ;-)  
Take care of your rice! 

Zest half the orange then cut into fine julienne. 
Squeeze the juice from the orange and add to the chicken stock. 

Heat 1 tbsp of the butter in a heavy saucepan and sauté the onion for 2-3 minutes. 
Add the garlic and cook for 2 minutes. 

Add the rice and stir until beginning to toast (This is a trick from my wife's Brazilian Grandmother, VovÓ) 

Pour in stock and bring to a boil.  
Reduce heat to the lowest possible setting and cover for 15 minutes.
 
Melt the remaining butter in a saucepan and saute the carrots for about 3 minutes. 
Add the orange zest. Cook until softening -- about 2 minutes 

Add carrots and orange zest to rice, plus nuts, and cilantro. Gently mix.
Spectacular flavors!  I'm excited for you!   Makes about 4 regular sized servings.

Kale, Leek & Potato Super Soup! My Fav..

Super Soup!

4 small organic potatoes, cut into small wedges - I use a variety... purple, red, yukon...
1 small organic onion, sliced to 1/2″ rings then cut in half
Extra-virgin olive oil
2 organic leeks, white parts only, sliced nicely
6 cups organic vegetable stock  - I use organic chicken stock sometimes too.
2 tablespoons butter
1/2 bunch organic Lacinato kale, chiffonade cut
1 Bay leaf

3 or 4 Free range chicken sausage - the kind with no pork casing!
Can of organic white beans
Salt and pepper to taste

Preheat oven to 375 degrees. Coat the potato wedges and onion slices with olive oil, salt and pepper and arrange in a single layer on a roasting tray. Roast for about 15 minutes, or until golden on the bottoms. Roast the sausage at 450 for 15 minutes. Brush with a bit of olive oil.  Slice in half length wise then into small chunks.
Sauté the chopped leeks with butter in a large pot. Season with salt and pepper. Cook, stirring occasionally, 5 minutes or until softened. Add Kale and sauté for an additional 3 minutes.  Add the stock, roasted potatoes, onion and bay leaf. Bring to a boil then reduce to a simmer; cover and cook 30 minutes. Add sausage and beans.  Remove bay leaf.  Take a deep breath and get your soup on!

Roasted Red Snapper that will Knock Your Socks Off!

I could eat this everyday!

3 Roma Tomatoes cut into wedges 
(I can get 6 wedges per tomato)
1/4 cup chiffonade fresh basil leaves
1/2 cup sweet onions - I like to cut them in 1/2" thick rings then cut those in half or small chunks
1/4 cup pitted and sliced kalamata olives
1 pound Red Snapper fillets - this is usually about two nice size fillets (skin-on off) 
6 Thin slices of lemon, no seeds!
1/4 cup good-quality extra-virgin olive oil

Preheat the oven to 400 degrees F
Use a casserole dish or baking pan large enough for two long fillets of the fish

Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper. 

Season both sides of the fillets with the spice mix (see below)
Add fish to the pan.  Then place the lemon slices on top.. and drizzle about 1 tablespoon of olive oil over each fillet.  I always like a little extra...
Then add the Tomato/Basil mix on top! 

Bake for 15 to 20 minutes uncovered or until the snapper is cooked through. 
After the first bite, you will scream Woo Hoo!!!

Spice Mix for fish
Combine:
1 tablespoons paprika
1 tsp salt
1.5  teaspoons garlic powder
1.5  teaspoons black pepper
1.5  teaspoons onion powder
1.5  teaspoons cayenne pepper
1.5  teaspoons dried oregano
1.5  teaspoons dried thyme

Relax... and Eat Chicken Soup.

Chicken Soup!

Comforting Chicken Soup!

6 cups chicken broth
1 pound chicken breasts (no skin)
2-3 medium red potatoes - cut into 1/4 inch-thick slices. I like to cut the potatoes first then rinse and soak in cold water in the fridge for about 30         minutes.
1 medium red onion chopped/diced.
2 garlic cloves - minced
3/4 cup flat-leaf parsley sprigs - chopped
Kale chopped fine - chiffonade cut!
(I’m not sure how much I use about half a bundle...)
2 medium carrots sliced
1 tablespoon olive oil
Salt - your preference
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin

Massage a drizzle of olive oil over both sides of chicken then season one side with salt and pepper.  Bake the chicken at 425 degrees for 25 minutes.  Cool.  Then shred with fingers or two forks. Set aside.

In a soup pot sauté onions until transparent.  Add garlic, potatoes, carrots, kale and parsley.  On medium heat cook until you can almost poke a fork easily into potatoes. Stir constantly. Don't let the veggies burn...  Add chicken broth and chicken, salt, thyme, pepper and cumin. Cook over medium heat for 30 minutes.  Then bring to a boil and remove from heat.  Let sit for 15 minutes to half hour to let flavors mingle.

Sit back relax and eat soup!

Perfect Fava Leave Pesto!

Fava Green & Green Garlic Pesto

This pesto recipe is from OAK HILL FARM in Glen Ellen.  It's gorgeous and absolutely delicious.  You'll crave it.
I put it over salmon.
My guests licked their plates.

Fresh Ingredients:
1 bag of fava leaves
1/2 stalk green garlic, chopped
1/4 cup olive oil
Juice of 1 lemon
1/4 cup pine nuts
Salt to taste
Parmesan cheese (optional)
Process all ingredients in a food processor until pesto paste forms!
Spread on bread or add to pasta!

Enchiladas Anyone?

Chard and Sweet Potato Enchiladas

Enchilada Sauce to knock your socks off!
2 tablespoons olive oil or coconut oil
Small onion, diced up
1 Anaheim chili or half of a Jalapeno pepper (seeds removed)
depending on how spicy you like...
3 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon oregano
1 (28 ounce) can diced tomatoes with juice (I use the kind with roasted chilies) You can use fresh too if they're in season.  4 medium size and juicy should be great. Chop them up!

Fabulous Filling
2 sweet potatoes or sometimes I use 1 sweet potato and about 2 cups of butternut squash.
Whatever is in season....
Cut into small square chunks.
1/2 lb chard or you can use kale chopped finely - I stack the leaves, roll them up then thinly chop.
3 tablespoons olive oil or coconut oil
3-4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 cup vegetable stock
3 tablespoons lime juice
1/2 cup toasted pepitas (pumpkin seeds) - chopped up. 
Salt to taste
7-10 corn tortillas

Preheat the oven to 375°F
You'll need a square lasagna type dish

Get the enchilada sauce ready! 
In a large sauce pot sauté the onions in oil. 
Add: chili, chili powder, cumin, oregano, tomatoes -  bring to a simmer.
Remove from heat. Cool. Now you can keep the sauce the way it is or you can puree it until it is smooth.  I prefer not to puree because I like the chunks of onions and tomatoes but it's divine either way. Sometimes I puree have way...

Now mix up the fabulous filling!
Peel sweet potatoes and cut into small square chunks. Boil until tender, about 15 minutes.
Drain and set aside.

Sauté minced garlic in oil in a sauce pot over medium-low heat. Don't let garlic burn! 
Add chard. Season with salt if you like. Continue to stir chard so that it cooks evenly.  Don't overcook! 

Mix in the sweet potatoes, vegetable stock, lime juice, pumpkin seeds. 
Cook another 3 to 4 minutes.

Spoon a little of the enchilada sauce onto the bottom of the casserole dish and spread it around.

You can pan heat the tortillas if you like first but it's not necessary. If your tortillas are soft and fresh, you can skip this step.  Don't forget! We have amazing locally made tortillas here in Sonoma county.

If you decide to puree the sauce, add some of the enchilada sauce to a separate plate or even a pie dish. Drop in tortilla and coat both sides with the sauce. When I don't puree the sauce I spread a little in the pan then after all enchiladas have been rolled I smother the top with remaining sauce.

Place tortilla in the casserole dish. Add the filling down the middle and roll it up.  Continue to roll until pan is tightly packed with enchiladas!

Pour more sauce over the top to your liking.
If you have extra, save it you may want to add more later! 
Cover tightly with foil and bake for 25 minutes. Remove foil and bake for another 10 to 15 minutes, until tortilla edges are a little browned.
Allow to cool slightly before serving.

Don't forget to share!

Greens & Beans Soup!

Greens & Beans Soup!

Chard is in season for sure in March & April!

This soup will warm your heart.
And it's super easy to make!



Here's what you'll need:
Half Pound Organic chard (or kale)
I stack the leaves, roll them up like a cigar then chop thin strips (some call that chiffonade).
1/4 Tsp fresh rosemary (dried is fine too)
1/3 cup olive oil
2 garlic cloves, peeled, chopped fine
1 cup cooked white beans or a can of organic, drained
4 cups chicken stock (organic if you can)
1/2 cup small macaroni
Fresh Parmesan to grate on before serving
Salt/Pepper to taste

Now You're Ready!
In medium saucepan, saute greens in olive oil until they are tender.
Add garlic - cook until pale. Add rosemary.  Cook for another minute.
Stir in the beans. Cook 3 minutes.

Add the chicken stock.  Season to taste.  Bring to boil and stir in macaroni.
Boil for 5 minutes or until pasta is tender.  Adjust seasoning again if you like.

Lentil Lovers Salad

Lentil Lovers Salad

Get Ready!

2 cups lentils dry.  Rinsed.  Now cook them....
About 10 cups of water should be adequate to cook 2 cups of lentils. Bring to boil.  Cook to your taste. Al dente is best!  
NOT mushy. Drain. Rinse with cold water.

Additions.... for the season: 
Chopped sauteed kale
Chopped red onions
Chopped carrots

Is the music on?



ZESTY, MOUTH WATERING DRESSING for your Lovely Lentils!
Whisk together or Shake in a jar
1/3 cup olive Oil
1/4 cup apple cider vinegar 


1 TBSP maple syrup (Vermont!) 
1 TBSP Dijon mustard or mustard you like
2 TSP salt
2 TSP pepper
1 TSP ground cumin
1/2 TSP turmeric
1/2 TSP ground coriander 
1/2 TSP ground cardamon
1/4 TSP cayenne pepper (this one is up to you depending on how you like heat)
1/4 TSP ground cloves
1/4 TSP fresh grated nutmeg or just out of the bottle
1/4 TSP ground cinnamon 

Pour dressing on top of lentils and additional veggies you choose.  Mix gently.  Don't inhale.  But you might since the flavors are amazing..........

Goat Cheese is a great addition on top!  

Pea Shoot & Walnut Perfecto Pesto

Pea Shoot Walnut Perfecto Pesto

Grab all the good stuff!
Recipe from Oak Hill Farm
2/3 cups walnuts
1/2 garlic clove
1/3 cup Parmesan cheese, shredded
1 cup Pea shoots (In season March & April)
3/4 cup olive oil (you may not use all...)
Salt and Pepper
Pasta of your choice.  I prefer linguini. 

Now go....
At 450 degrees - roast walnuts on cookie sheet, until just they are just browning...keep an eye on them.  don't let them burn.

Add garlic and Pea shoots to blender or food processor. Process until smooth... Add toasted walnuts.  Blend briefly.  Don't process too much as walnuts will become too thick - cakey (if that's a word).  Add Parmesan blend a bit more.  Then gradually add olive oil until you reach a thick consistency - pesto like!  Salt and Pepper to taste.  Chew your food! 

Butternut Squash & Chicken Deliciousness

Butternut Squash & Chicken Stew Deliciousness!

Ingredients to Bliss You Out...
1.5 pound butternut squash from Oak Hill Farm or you local Farmers' Market! Remove seeds. chopped into half inch pieces
3.5 cups organic chicken broth
1.5 pound organic chicken breasts
cut into large chunks - you will be shredding chunks of chicken later with your fingers.
1 TBSP Olive Oil 
1 medium organic yellow onion, chopped up fine...
Kosher Salt - your choice how much...
4 cloves of garlic, minced up! 
1.5 TSP dried Oregano
Two large local tomatoes diced or you can use 14 ounce can of diced
2/3 Cup uncooked quinoa
3/4 Cup Kalamata Olives, halved or quartered, pitted too. 
Fresh ground pepper to taste
1/4 Cup chopped organic flat-leaf parsley   

Feel the bliss yet?  
Pour a glass of 2008 Zinfandel from Deerfield Winery, take a sip.  
Steam squash until just tender. 
Remove half of squash - set aside. 
Steam the rest of squash until way tender - like 5 minutes more.  Then mash in pot with fork. 

In large saucepan on medium heat bring chicken broth to simmer. 
Add chicken.  cook until cooked through. 15 minutes? 

Transfer chicken to separate plate. Cool.  Transfer broth to separate bowl as well. 
Return saucepan to stove on medium heat. Add olive oil.
Add onions.  Cook until they start turning just brown. 
Add garlic & Oregano.  Cook for about 1 more minute. 
To this saucepan, add tomatoes, squash, mashed squashed. Stir to combine. 

Stir in chicken broth & quinoa.  Bring to simmer.  Cover. Cook until Quinoa is ready about 15 minutes. 
Shred the chicken with your clean fingers or fork.  Stir the chicken, olives into the stew.  Keep uncovered. Heat 5 minutes more.  Pepper to taste.  Stir in parsley.  Call your friends and family... Dinner time!