What do you do when you want to invite a new friend over for dinner, but they live thousands of miles away? You start a monthly series with them about local, seasonal foods in each prospective person’s country—at least, that is what happened with Sandee and me. Sandee Mangas is a fantastic cook, recipe developer, photographer, mother, and professor who lives in Spain. Her blog, La Receta de la Felicidad (The Recipe For Happiness) is fresh, inspiring, and downright different—which is hard to find these days. I was immediately transfixed with her distinct style of cooking and presenting food. So we started tweeting, then emailing, and finally, we decided it would be fun to do a cross continental project together.

Each month, we choose a seasonal ingredient and create a dish to share share with each other and you. This month, it’s red cabbage—a beautiful, versatile, spring-time vegetable. The idea behind this project is to not only share recipes, but to share a little bit of our culture, our countries, and ourselves via our food; to create another conversation that allows us to experience the flavor—the essence—of a place. The language of food is universal because everybody eats. It’s a beautiful and accessible way to connect with those who are near or far, similar or different, or just want to share a good meal with the people they love.

The recipes we made this month were a surprise for us both. As it turns out, Sandee and I are not that far after all…

Make sure to travel over to La Receta de la Felicidad for Sandee’s Cabbage Filled Puff Pastry recipe, it’s amazing. Below you’ll find my Red Cabbage and Radicchio salad recipe in both English and Spanish. Cheers!

Red Cabbage and Radicchio Salad

Rough chop the cabbage and radicchio. Finely chop the parsley and mince the garlic. Toss everything together with the olive oil and lemon juice, then salt and pepper to taste. Optional: grate a little salty, pecorino romano cheese on top for an added layer of nuttiness and depth. Enjoy!

En Español

Ensalada de lombarda y achicoria

Trocea groseramente la lombarda y la achicoria. Pica el perejil, y lamina el ajo. Mezcla todo con el aceite de oliva y el zumo de limón, y salpimenta al gusto. Opcionalmente, puedes rallar por encima un poco de pecorino rallado… y a disfrutar!

My love of quinoa is official. At first, I admit, I was a skeptic. What’s all the fuss about this grain anyway? I would think after hearing a friend go through the list of praises. My first taste of it left me less than impressed–it was dull, mushy, and a little bit sad. There was no flavor! But in retrospect, any whole grain just cooked up, without some jazz added to it, is exactley that–dull, kinda chewy and not to it’s full potential awesomeness, that’s for sure. Earlier this summer, I made this Basil, Corn Quinoa Salad and it rocked my socks right off. Whoa! Now this is more like it! I think I even yelled that out loud upon my first bite of it, ha.

I was content, happy even, with my small victory with the quinoa basil salad. So when I came across this recipe I thought that it could be just as good. I was wrong. It is BETTER. If you are a skeptic, go ahead and try it. If you can’t find red quinoa around, just use the regular good stuff, it’ll do the same trick. The ginger and coconut flavors just hint at an Indian influence, but the apples and peas make it classic. Yes, that’s right, this is a classy quinoa salad. When you taste it, you’ll know what I mean. Cheers!

Red Quinoa Salad with Apples, Coconut, Peas, and Ginger recipe adapted from Vegetarian Times *Vegetable juice gives this grain salad a gorgeous color, a hint of flavor, and a hefty boost of vitamin C and beta-carotene. However, I’ve used vegetable broth with great success too–the flavor is still incredible. 1/3 cup chopped almonds (1 1/2 oz.) 2 tsp. olive oil 1/2 cup chopped onion 2 Tbs. minced fresh ginger 1 cup red quinoa 1 1/2 cups beet-carrot or carrot juice OR vegetable broth 1 cup frozen peas 1 medium apple, diced 1/3 cup unsweetened shredded coconut

1. Toast almonds in saucepan over medium heat 3 to 5 minutes, or until fragrant and beginning to brown, stirring often. Cool.

2. Wipe out saucepan; add oil and onion. Sauté onion 2 to 3 minutes, or until translucent, stirring occasionally.

3. Stir in ginger, quinoa, and juice, and season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until all liquid is absorbed.

4. Remove from heat, and scatter peas over cooked quinoa. Cover, and let stand 10 minutes, until peas are thawed.

5. Stir apple, coconut, and almonds into salad. Serve warm or at room temperature.

When it gets hot out, I like to have good things ready and waiting for me in the kitchen. Fresh fruits, cold fresh veggies, some dips (like hummus or salsa), and a variety of summer salads. Making things in bulk is key for me–the hot days make me less inclined to turn on my oven or stove. Chopping extra carrot sticks or making extra salad, it really is a life saver when you sweat just thinking about the afternoon sun. We don’t have air conditioning which in the temperate Portland climate is fine for 50 out of the 52 weeks of the year. But it’s those scorcher weeks that make me want to do nothing but sit in the shade and sip icy cool mint water (ah, to dream!).

Last night I made another great summer salad and knew I had to share it with you. This salad was RE-FRESH-ING–and freshness, in it’s many forms, is something we all search for especially when we’re feeling overheated. The spicy coolness of the fresh basil mixed with the sweet crunch of fresh corn from the cob was a combination I hadn’t tried before, and it was delicious. I’m originally from the Washington DC area and summers there are, well, ridiculous. Many of my family and friends still there haven’t actually enjoyed the summer because it is TOO hot; they stay indoors where their air conditioners make it bearable from the 107 degrees F and 98% humidity–and I don’t blame them, that’s hot. Over the course of the past ten years, they’ve reached record highs in temperature–and it keeps getting hotter! As a kid, I remember the city would code the days: code orange, red, and purple, and they would highly advise to keep children and the elderly inside on those days. But my friends and I still road our bikes to the pool because staying inside was just not an option! (I wonder if they’ve created a code black day for today’s standards, because that was over 15 years ago.) However, the intensity of the weather there certainly has brought me pause. Summer, I believe, is a time to be enjoyed. But with people being trapped in their air conditioning because it keeps getting hotter each year, I wonder how the next generation will fare with “enjoying” the summer months. Not the shade, nor icy cool mint drinks brings people respite from that kind of oppressive heat when just 20 years ago, it did. Keeping cool and fresh in the summer means different things for us all depending on where we live–and I think every little thing you can do to take care of yourself during these hot days can do wonders for both your body and overall mood. After all, isn’t life about the little things?

Quinoa Basil and Fresh Corn Salad, recipe adapted from Vegetarian Times 1 1/2 cups uncooked quinoa, rinsed well 1 tsp. salt 2 cups fresh (about 4 ears) or frozen corn 1 cup tightly packed basil leaves, finely chopped 1/2 cup diced sun dried tomatoes (soaked in hot water for 15 minutes prior to slicing) 1/2 cup diced red onion 2 Tbs. olive oil 3 to 5 Tbs. fresh lemon juice (1 to 2 lemons)

In medium saucepan, combine quinoa, salt and 3 cups water. Bring to a boil over high heat. Cover, reduce heat to low and simmer 12 minutes. Add corn, cover and cook until quinoa is tender but still a little crunchy, about 3 minutes. Drain quinoa mixture and transfer to large serving bowl. Toss well with fork, fluffing quinoa. Set aside to cool slightly. Add basil, peppers and onion. Stir in oil and enough lemon juice to give salad a distinct lemony edge. Adjust seasonings to taste and serve. Serves about 6, enjoy!

On another note, I was featured on a fantastic blog called Copycat Mashup. The premise is where two artists are taken and “mashed up” to create a totally new project, inspired by the original artists work. Who knew I could be mashed up with sculptor and mobile artist Alexander Calder? Check it out–I hope they enter a pie next year in Pietopia!

I also wanted to introduce you to my friend and very talented photographer Abbey Hepner. All of her photos are pure magic and simply stunning. She did a small photo shoot for me last month and they turned out better than I had even imagined! Check out the rest of her work on her website and her blog.

Versatile, seasonal, and low-cost. Those words are music to my ears! Especially when it comes to fantastic tasting summer salads for the many BBQ’s, get togethers, and parties the warmer months spur on. I’ve been really enjoying two salads in particular: a pesto pasta heirloom tomato salad and a wheat-berry spinach salad. Pesto is super versatile and is the perfect playground for imaginative flavor combination. You simply start with a green base: basil, mint, Italian parsley, or spinach to name a few. Then you add in a little zest: fresh garlic, scallions, red onion, green onion, etc. Next, you might want to bulk it up a little, try: pine nuts, fresh crumbly parmesan (Trader Joe’s sells some of my favorite Parmigiano-Reggiano), sun-dried tomatoes, etc. Of course, don’t forget the olive oil, nothing less than 1/4 cup will do–it needs to be nice and juicy. And there you go! This particular pesto salad I used Italian Parsley, sun-dried tomatoes, fresh garlic cloves, salt, pepper, and olive oil. It was fresh, summery, and delicious! Next time, I think I may try adding some Parmesan too, just to mix it up a little.

Parsley Pesto 1 bunch fresh Italian (flat-leaf) parsley 4 cloves fresh garlic 4 sun dried tomato halves, soaked in hot water for 15 mins 1/4 cup olive oil salt and pepper to taste optional 1/4 cup freshly grated parmesan cheese

Pulse in your food processor until a past, fold into pasta (I used Oreccheti pasta, one of my favorite shapes). Add sliced heirloom tomatoes and stir. Serve and enjoy!

Wheat berries are one of my favorite grains. I love their chewy texture and how satiating they are! I also love them because their flavor expands and develops the better you chew them. As someone who tends to eat on the fast side (or more like wolfing down food! I just get excited I guess), this has been a great food to eat for me to meditate a little more on the amazing range of flavors and textures a food can provide. Wheat berries tend to be more of a winter food, however, I’ve found that using them in cool summer salads have been great. I like the tangy flavor of the feta mixed with the subtle sweetness of the wheat berry and the green crunch of the fresh spinach. A dollop of olive oil, a squeeze of fresh lemon, a little pepper and wha-la, summer wheat berry salad!

Wheat Berry Salad 1 cup wheat berries, boiled in 4 cups water for 70 mins on low 1 package of feta cheese (I say the more the better, but this is total personal preference) 1 clove fresh garlic or 1 scallion, minced 1 bag or package of fresh baby spinach 1/2 small lemon juice 1/8 cup olive oil salt and pepper to taste

Wash wheat berries in a strainer until the water runs clear. Boil 4 cups water and add the washed berries, cook on low heat for 70 minutes. Strain berries from cooking water and transfer to a bowl. Add feta, garlic or scallion, spinach, lemon juice, and olive oil and stir. Let sit for a few minutes to let the spinach soften just a bit. Serve at room temperature and enjoy!

I made the avocado cake again and decorated the top with fresh raspberries (from my Aunt’s garden) and fresh strawberries (from Mt. Hood). I like cake.

Andrew and I went on a trip through Central Oregon for the holiday weekend. Oregon never ceases to amaze me–the coast is so beautiful but central Oregon has sun (and more sun!), desert, fantastic hikes, views of the Cascade’s that will blow your mind, and cute towns with good brew pubs. We first went to Crater Lake. We tried to go last year but the lake was hidden beneath a thick blanket of smoke from smoldering forest fires (they happen naturally from lightning). So we went again to get the full majestic and breathtaking views it has to offer.

Looks a lot like the Caribbean! Crater Lake’s water is clear and amazing.

We also went to Bend and Smith Rocks. The desert was beautiful–hot sun, but the air was cool. The temperature did not rise above 78 degrees F. We camped there then drove home the following day on some scenic back roads.

From left: Mt. Bachelor, The Three Sisters, Mt. Jefferson.

Andrew took this photo!

We stumbled upon these beautiful falls and a lake most appropriately called Clear Lake. Row boats beckoned us, so we went out on the lake for a break from our drive. This alpine lake was a gem to stumble upon!

Cheers for summer!

Day One: Glacier Bay

Day Two: Juneau

Day Three: Sitka

I didn’t post pictures of these places (only so many hours in the day!) but we also went to Ketchikan…

…and Victoria, B.C.

The trip exceeded our expectations with the beauty, lush sea life, forests, and diverse landscapes. From the baby hump back who wanted to play with us to the still waters and quiet forest we kayaked in, the people, rich history, and stunning vistas in south east Alaska absolutely blew us out of the water–pun intended .

Winners: please email me your address and which picture (choose any of the ones posted from the trip) you’d like. Congrats again!

And now I leave you with a picture of our first garden harvest: heirloom French (also known as breakfast) radishes! We ate them sliced with a fresh avocado, a squeeze of lemon, and some sea salt.

When I was little, one of my favorite parts of picnics, Fourth of July celebrations, and summer was my mom’s potato salad. It was a tried and true recipe, and simple to make–she would boil some red potatoes until soft, cut them up, and then toss them with a bottle of Newman’s Own Italian dressing. I couldn’t get enough of it.

Now a days, I don’t really buy salad dressings since discovering the variety and freshness of making my own. But this potato salad still haunts me. So I set to work figuring out how best to replicate it from scratch. I think I was surprised at how easy it actually was! Something about the childhood memory of the salad made it loom larger than life in my head. You know how memories are always colored by not just the food itself, but the experiences, the smells, and the people you shared it with. That’s why I was so surprised to find that I could make something that compares. No, my mom wasn’t there to share it with me this time around, but the next time I make it, she’ll be out visiting! And, it’s her birthday in a few days. Happy Birthday, Mom!

I also received a very special surprise from one of the lovely ladies I teach. She brought me the most beautiful little buttermilk cakes with fresh rhubarb from her garden in them–they were fantastic. Maybe she’ll share the recipe with us . Thank you so much, Elizabeth!

Potato Salad with Arugula and Garlic-Mustard Vinaigrette, recipe adapted from The Complete Tassajara Cookbook

The arugula, with its mustardy quality, brightly accents the potato, but if arugula is not available, spinach is a good green, leafy alternative.

2 pounds small red potatoes Water to boil them in 4 large shallots, thinly sliced 4 cloves of garlic, minced 2 tablespoons Dijon mustard 1/2 teaspoon salt Pepper, freshly ground 3 tablespoons balsamic vinegar 1/2 cup olive oil 1/2 bunch arugula or small spinach

Wash the potatoes and cut into bite-size chunks. Cook potatoes in boiling, salted water 6-8 minutes or until tender. Whisk shallots, garlic, mustard, salt, and several grinds of pepper together with the vinegar in large bowl. Whisk in the olive oil. Drain the potatoes. Toss with the vinaigrette. Cool for 20 minutes before adding the arugula, then fold it in to the potato salad. The dish can sit a while before serving to let the arugula soften and sweeten a bit, if desired. Adjust salt, pepper, and vinegar to taste before serving.

Cheers!

Today was a fantastic salad day. It was serendipitous because I had all of the ingredients on hand–so I had to make it (of course!). First off, let me explain what massaged kale is (other than pure-green-bliss). Kale is kind of hard in it’s raw form; it’s tense, it’s chewy, and super bitter–not the best–unless sauteed, baked, or, massaged with sea salt. And massaging works really with Dinosaur kale–the flat, dark green leaf, not the frilly leaves of Russian and other varieties of kale (although, you can use those too).

To massage kale: take about a teaspoon of nice sea salt and sprinkle it over washed dinosaur kale leaves cut into 1/4 inch wide strips all tossed into a bowl. It’s up to you if you want to leave the stems on–sometimes I do, sometimes I don’t. Then, using your hands, squeeze the kale vigorously, so that the kale softens and moisture begins to sweat out. Take a moment and taste a piece to see if you need to add a little more salt, it really brings out the moisture and softens up the leaves nicely. The result is delicious!

The dressing for this salad was light, refreshing, and perfect for the allergy season as there is no oil base for it and it’s packed with good vitamins. Basically, you take four tablespoons of good honey, squeeze a whole lemon’s juice with it, grate a piece of ginger the size of your thumb in there, (maybe a little more depending on how spicy you like things) stir it up well together and there you go! It compliments the salty, green-ness of the kale so fantastically, that it took me a while to realize that the health benefits of this dressing were out of the roof too. I couldn’t help but give myself a mental pat on the back for making something so healthy taste so delicious. Yes!

Plus, anything with avocado in it makes it about one hundred times better, in my opinion. And there was a whole one of those in there too! Double yes!

As for other news, I’m offering a great introductory rate for new Health Coaching clients now through May 30th. I also offer a 30 minute free health history consultation for those interested to see if it’s something you’d like to do with no obligations. It’s fun and a great way to get to know each other. Check out the Food Loyal website for more information.

Cheers!

Massaged Kale Salad, recipe adapted from Edward Brown’s The Complete Tassajara Cookbook

12-15 leaves dinosaur kale 1/2 to 1 teaspoon sea salt 4 tablespoons honey 4 tablespoons lemon juice (one whole lemon) 1 tablespoon fresh grated ginger black or red pepper 1 apple 6 radishes 1 avocado, chunks or slices 1/2 cup roasted sunflower seeds*

Rinse off the kale, Cut crosswise into 1/4 inch pieces, including stems if using dinosaur kale. Sprinkle on 1/2 teaspoon of the salt and begin to squeeze the kale and salt vigorously with your hands so that the kale softens and moisture begins to sweat out. Taste it to see if you need any more salt, which you probably will. Massage the kale until it’s moist and tender.

Mix together the lemon juice, honey, and ginger, and combine with the kale. Toss together. Slice up the apple into small chunks, the radish, the avocado, add the roasted sunflower seeds and some pepper–toss it and serve. Amazing!

*to roast sunflower seeds, put into a shallow pan, preheat your oven onto 350 degrees F and bake for 10-15 minutes. For lighter a roast, 10 minutes, for a darker roast, 15 minutes. Enjoy!

The fresh chard at the farmers market is absolutely seductive. The rainbow of colors that peek out from the abundant foliage of green never fails to have a hypnotizing effect on me– I walk right up to them. I stop to admire the colors and the vibrancy at each farmer’s stall who sells them–even if I have already bough a bundle and am carrying it around. I’m hooked! And this spring season, it is has been love at first sight.

Chard has a distinct taste. To me, it tastes “green.” It has a grassy tang to it, a hint of bitterness, and it’s flavor hits you in the back of your throat and up near your nose. I have to be in the mood for the taste of chard–but I have been lately because of it’s seasonal abundance out here in the Pacific Northwest and, because it is just so beautiful.

During my musings flipping through The Complete Tassajara Cookbook, I’ve come to know and love the Chard with Lemon and Raisin salad. This salad hits all of the flavor points on our tongues: salty, sweet, bitter, pungent, astringent, and sour. That is a great indicator for a good tasting meal–at least it is for me! Why? Because I feel satiated and satisfied in my mouth, my stomach, and in my being. My being sometimes has a mind of its own–especially when soft ginger cookies are around the house, or Kouign Amann for that matter–and I just have to nibble. My will power, when it comes to my favorite treats, is not the best! Ah to be human…

Cheers!

Chard with Lemon and Raisins, recipe adapted from The Complete Tassajara Cookbook “A chard dish eloquent with the five flavors: salt, the sweet ripeness of raisins, the sunny vibrancy (tart) of lemon, the pungent of pepper (or ginger or green chili in the variation), the bitter of the roasted pine nuts. You could also understand this as the grassy leaf flavor of chard brightened with the flowery fruit of lemon and raisin, deepened with the earthiness of the nuts. Once you get the concept, many variations present themselves.” Serves 4-6 people

1 bunch chard 1/8 lemon 1 small leek or one medium yellow onion or one large shallot, diced 1/4 cup pine nuts 1 tablespoon olive oil 1/3 cup raisins salt pepper

Wash the chard and cut the stems crosswise into narrow pieces. Cut the leaves in half, then crosswise into 1-inch pieces. Cut off the ends of the wedge of lemon, and then cut crosswise as thinly as you can, peel and all (so delicious!). Slice the white part of the leek and as much of the green as you would like to use, and wash the slices to remove any dirt beneath the surface.

Toast the pine nuts (I used sunflower, pumpkin, and sesame seeds in mine) in the oven (350 degrees F for about 10-15 mins) or on top of the stove until browned.

Saute the leeks slices (or onion or shallot) in the olive oil for 2-3 minutes. Reduce the heat, and add the chard, lemon, and raisins along with a sprinkling of salt and pepper. Cover and cook until tender. Garnish with the roasted pine nuts.

Variations -Season with grated ginger or minced green chilies, along with the salt and pepper. -Use other dried fruit, especially dried apricots. -Use other roasted nuts or seeds, especially roasted, chopped almonds or pumpkin seeds.

In my quest for finding simple, fresh, and delicious recipes, I’ve re-discovered one of my favorite cookbooks: The Complete Tassajara Cookbook. I love the way Edward Brown approaches food and cooking. He is, after all, also a zen buddhist, so his calm and straightforward demeanor is really appealing to me. Brown infuses his recipes with stories and reminders to taste, touch, feel, and smell–so that the food turns out just how you would like it.

This is how a typical day has been going for me lately: work, meeting, teach class, meeting, work, work, oh, it’s dinner time! I’m STARVING! What do I EAT? Think about cooking? I’m too hungry to think! What do I have on hand? Nothing! Damn these whole grains! They take too long to cook!….and the digression continues until I end up making a cheese quesadilla or sauteing some kale in garlic (still not a bad option in a pinch and are looking for some greens!). So, The Complete Tassajara Cookbook now lives next to my bed. Each night I’ve been flipping through it to find 2-3 recipes I would like to make the next day and it has been a fantastic rescue. The nice thing about this book is that I have most of these things on hand. When I grocery shop, I try to avoid the “middle isles” of the store and stay on the periphery where there is fresh produce, dairy, the deli, and not a lot of processed junk. The other side to this is, well, it all needs to be made each night. Cooked. And sometimes I get overwhelmed by this.

Brown takes the guesswork out of simple yet amazing combinations of flavors and textures. He’s made it his life’s work to honor food and all of us who eat, and he’s done a great job at it! The other day I made his Garden Salad: red butter lettuce, minced shallot, spearmint, chives, avocado, salt + pepper, roasted sunflower seeds, and an olive oil balsamic vinaigrette dressing. Incredible.

Today I made his Apple Salad. In the book, it’s true title is Excellent Apple Salad which caught my eye. If Ed says it’s excellent, I’ve got to try this! was my first reaction. And it really did knock my socks off. Brown is a magician with flavors and making sure that all of them are present and delightful in a meal. Plus, most of the ingredients are things you probably have around your kitchen or in the bottom of your vegetable bin in your fridge. I know that my celery more often than not gets mushy before I actually use it! But I’m determined to change that. Enjoy this one of a kind salad! It’s like a flavor explosion, and truly excellent.

Apple Salad

3 apples (gala, pink lady, anything crunchy) 3 tablespoons fresh lemon juice 3 stalks celery, thinly cut into diagonal pieces 1 cup pistachios, walnuts, or almonds roasted* and chopped 1/2 cup raisins or currants 2 tablespoons honey 1 1/2 tablespoons sherry vinegar or apple cider vinegar 1-2 pinches of salt 1/4 cup fresh spearmint, minced

Slice the apples into quarters lenghtwise and cut out the cores. Then cut into 1/2 inch chunks, and toss with the lemon juice. Combine with remaining ingredietns,reserving the mint for garnish. Check seasoning: salty? sweet? sour? Garnish with the mint. *Note: to roast the nuts, put into a preheated oven at 350 degrees F for 15-20 minutes. Chop in a food processor or toss them on whole!