mixed greens salad with avocado, radishes, red crimson onions, fennel, goat cheese and pecans with a valencia orange vinaigrette

Last Friday I had coffee with my pastor and left thinking, “I love my life.”  Coffee was great and was out of my usual Friday routine of Happy Hour with my best friends but mostly I was feeling an overwhelming sense of contentment.  For the last few months, much of my free time has been spent thinking about what I want to do with my life.  Although this has been a freeing process, I left coffee thinking that there are arenas that I’m needed.  Yes, I with my flaws, hick ups, and highly introverted nature have giftings that only I can present to the world.

After coffee I visited for the first time Farm Lot 59 located in Long Beach near Signal Hill, picked up some produce and walked around the farm.  Farm Lot 59 is a non-profit urban farm that grows food and flowers without pesticides, raises hens for pest management, and has bee hives for pollination.  I was delighted to see in rows and raised beds greens, herbs, squash, tomatoes, corn, artichokes and some fruit trees.  With a chicken coup and tales of rabbits getting into the farm, you would never believe that you’re in the city.

Farm Lot 59 participated in the Farm to Table dinner that I attended a month ago.  We had a similar salad at the dinner that was really tasty.   The green onions were delicious and the valencia oranges were so juicy.  I look forward to stopping in again before doing my weekly grocery shopping.

I decided to make an orange viniagrette dressing with honey and rice vinegar.  I really like the texture that the dressing takes on when the honey and vinegar are mixed.  I added some whole grain dijon mustard to give it a kick and used the juice of one whole orange.

Valencia Orange Vinaigrette

Ingredients

• 1/3 cup rice-wine vinegar
• 1/3 cup extra virgin olive oil or expeller pressed canola oil
• 3 tsp honey
• 1 tsp whole grain dijon mustard
• juice of 1 small valencia orange

Directions

• In a medium size mixing bowl, combine the vinegar and oil.  Add the honey and mix well with a beater.  Add the mustard and orange juice until well combined.

Mixed Greens Salad with Avocado, Radishes, Red Crimson Onions, Fennel, Goat Cheese, and Pecans

Ingredients (serves 1)

• 2 handfuls of mixed greens such as kale, collard greens, arugula, broccoli rabe, and dandelion greens
• 2 radishes, sliced
• 2 red crimson onions (or green), bulb portions only, sliced
• 1 small fennel root, sliced, plus 2 Tbs fennel leaves
• 1-2 ounces goat cheese
• 1/2 avocado, diced
• 1/4 cup pecans

Directions

• Wash and dry the greens.  Cut up or tear into small pieces.
• In a large mixing bowl, combine the greens with 3 Tbs of the prepared dressing and a dash of kosher salt.  Massage the greens for 2 to 3 minutes until they start to soften.
• Add the radishes, onions, fennel root slices, and goat cheese in small chunks.  Add the pecans and avocado.  Mix well to combine and add extra dressing as needed.
• Serve with torn pieces of fennel leaves on top.

An Earth Day celebration FARM TO TABLE DINNER and Asian Style Black Cod with Roasted Vegetables

A few weeks ago, I attended an Earth Day celebration highlighting urban farmers, sustainable food practices, and a Farm to Table dinner in which we had the opportunity to meet Long Beach local farmers and learn about small farm economics firsthand.  Urban farmers and advocates set up booths in an empty city lot on Pine Ave, just blocks away from the Long Beach Grand Prix, to showcase their spring bounty and provide information about the local food movement.

In the same empty city lot as the sun was setting, preparations were at hand for a Farm to Table Dinner put on by Long Beach Primal Alchemy Catering.  A long community table was set with glistening wine glasses and beautiful flowers, local Old-Time band Moonsville Collective warmed up on a stage set against a graffiti art painted brick wall, and the chefs prepared the food in an open kitchen.

While watching the chefs prep in the open air kitchen, we socialized and enjoyed appetizers such as Spring Vegetable Ragu on Crostini, topped with Mustard Lemon Aioli.  Passing a multi-course family style dinner down the table, we sat amongst strangers but quickly made friends.  My favorite was the Asian Style Black Cod and the Roasted & Seasoned Vegetables.  The black cod melted in your mouth like butter; I didn’t know something so healthy could taste so good!  Before the dinner I observed the chef preparing the vegetables and asked the head chef about the marinade for the black cod.

If you are a Long Beach native and are interested in experiencing a Farm to Table dinner, the next is a brunch at Farm Lot 59 on June 23, 2013.  The information is not on their website yet, but I will try to post it when it is available.

Needless to say, this experience inspired me to make an Asian Style Black Cod with Shitake Mushrooms atop of Quinoa with Roasted Farmer’s Market Vegetables.  I have learned how to cook Asian food (though with my own twist) over the last three years from a wonderful Taiwanese roommate.  Even though LA offers amazing Taiwanese Pho, Chinese Dim Sum, Korean Barbeque, and Japanese Sushi it is only by opening myself to new cultures and making Asian friends that I’ve created my own style of Asian cooking.

Asian Style Black Cod and Shitake Mushrooms and Quinoa

Dry Shitake mushrooms are available at Asian markets such as 99 Ranch Market and Zion (in LA) and come whole or sliced.  Though you can simply soak the mushrooms before cooking with them, if you boil in water with green onions and ginger they will retain moisture and therefore more readily soak up the flavor of your soup or stir fry.  Boiled mushrooms can be stored in your fridge for up to one week.

Ingredients (serves 3-4)

• 1 large black cod (3/4-1 lb) frozen or fresh
• 2 ounces dry Shitake mushrooms (about 20)
• 1 cup quinoa
• 5 Green Onions, chopped
• 2 tsp ginger, minced
• 2 Tbs Soy Sauce
• 1 Tbs Sesame Oil
• 1/4 tsp fish sauce
• 1 lemon grass stalk, chopped

Directions

• If the fish is frozen, remove from the fridge the night before to thaw.
• Boil 2 quarts of water in a large pot.  Add 3 green onions and 1 tsp ginger along with the dry Shitake mushrooms.  Reduce the heat to low and cover.  Simmer for at least 30 minutes.  Remove from the heat and set aside.  Retain at least 1/2 cup of the broth.
• Mix the soy sauce, sesame oil, fish sauce, remaining green onions, remaining ginger, and lemon grass for the marinade.
• Lay the black cod in a large baking dish and cover with the marinade.  Cover and place in the fridge for 3o minutes.
• In the meantime, prepare the quinoa according to the package instructions.
• Remove the fish from the fridge and bring it to room temperature.  Slice 4 of the shitake mushrooms and add to the fish.  Broil on high for 8-10 minutes per inch of flesh measured at the thickest park of the fish or until fish is cooked through.  Add 1/2 cup of the mushroom broth and swirl around the pan until all the soy sauce is absorbed my the broth.
• Note: if preparing with the Roasted Vegetables, broil the black cod after the vegetables are ready to serve.

Roasted Farmer’s Market Vegetables with Grape Seed Oil and Lemon

Pick an assortment of vegetables from your local organic market or Farmer’s Market.  I like to browse the Farmer’s Market and see what inspires me.

Ingredients

• 2 Golden Beets, tops removed and quartered
• 1 large green onion bulb, sliced (like an orange)
• 2 cups small Brussels Sprouts, whole
• 2 garlic cloves, minced
• 1-3 Tbs Grape Seed Oil
• 1/4 lemon juiced
• Salt and freshly ground pepper to taste

Directions

• Preheat oven to 450 degrees F.  Arrange the brussels sprouts and golden beets in a baking dish.  Scatter the sliced onions on top.   Top with the garlic and drizzle with 1 Tbs Grape Seed Oil (or extra virgin olive oil).
• Cover and bake for 30-45 minutes until tender, removing from the oven every 15 minutes and adding more oil.  At 30 minutes squeeze the lemon juice on top.  Remove the lid for the last 5 minutes of baking.  Season with salt and pepper.

To serve, place a slice of black cod on top of the quinoa, add a few mushroom slices and drizzle with a tablespoons of the mushroom stock/soy sauce mixture.  Serve alongside the roasted vegetables.

toasted garlic quinoa with tomatoes and basil

This post took me completely by surprise.  I had absolutely NO plans to cook quinoa or toast garlic, but my friend Erica was coming over at 1pm to hang out (or enjoy a blogging feast ) and I thought I should have something ready.  Erica rarely eats gluten so at the last minute I decided to make quinoa.  And boy did it come together!

Isn’t it amazing how pleasant surprises can be?  I plan most of my time, but I’ll admit that life wouldn’t be exciting without surprises.

The pleasant surprise this weekend is having my friend Erica over for toasted garlic quinoa and wine instead of going out for happy hour.  Sometimes a different setting allows you to connect in a way you hadn’t expected.

Ingredients

• 1 Cup Quinoa
• 5 garlic cloves
• extra virgin olive oil
• 3-6 fresh vine tomatoes (from a garden or farmer’s market)
• fresh cinnamon basil (adds a peppery taste which I prefer)
• Kosher salt and freshly ground pepper
• Toscano Cheese with Black Pepper (optional)

I watched a Bobby Flay video on the food network while watching Diners, Drive-Ins and Dives (is there really any other way to do it?) and I learned how to toast garlic.  Toasted garlic adds a whole new element to quinoa that is complemented by the tomatoes.

Smash the garlic cloves on a cutting board with your palm against the flat part of the knife.

Remove the skin and trim the cloves.  Sprinkle kosher salt over the cloves.

With a fork smash the garlic into the salt until it breaks up.  Slice if desired.

Add enough olive oil to the pan to cover the bottom.  Add the cloves and heat the oil on low until the cloves begin to brown and curl.  Remove from the heat and set aside.  Prepare the quinoa according to the package directions.

Transfer the cooked quinoa to a bowl and fold in the toasted garlic and olive oil.  Add sliced tomatoes and basil leaves and sprinkle with salt and pepper.  Drizzle olive oil on top and serve immediately.  We especially enjoyed this with chilled chardonnay and toscano cheese.

zucchini pasta with cinnamon basil flowers

This morning I heard a recipe on NPR that intrigued me.  It is inspired by the farmer’s markets in Los Angeles.  Farmer’s markets are so plentiful, but we take the fresh vegetables for granted.  I’ve been buying my vegetables at a local farmer’s market, but I’ve never considered using squash as a sauce.  I can’t believe I’ve missed out all this time.  It is amazing!

The recipe is so simple that you will want to modify it, but DON’T.  The cooked zucchini and onions make an AMAZING sauce that would make me consider being vegan (except for the cheese.  I can’t live without cheese).  It is so filling and delicious.

I added cinnamon basil flowers as a garnish and kick since I’m constantly trimming the flowers from my cinnamon basil plant.  The flowers add a pepper flavor that you won’t get with the leaves alone.  I have three cinnamon basil plants that are thriving and they make great gifts.

Try the pasta with a Cabernet Sauvignon.  I paired it with the 2009 Red Diamond.  It is a great cab for under 10 dollars with berry and oak flavors.

Here are some things I learned:

Use organic or farm fresh zucchini and extra virgin olive oil since the recipe relies on good quality ingredients.  Add water when cooking down the zucchini if it begins to stick.  Blend the sauce if the zucchini doesn’t break down on it’s own.  It will easily break up and make a perfect sauce.  Honestly, I don’t know if you need cheese but a sprinkling of grated Parmesan cheese finishes it off.

I will make sure that I keep listening to KCRW and watch out for more great recipes.

Did you know?

As I continue to blog, I’m learning new things about food and expanding my palate so I decided to start a weekly post entitled “Did you know?”  A few of my favorite blogs; the fauxMartha and joy the baker do this.  I like the simplicity while learning (or being reminded of) something new.

So here’s my first.

Basil is the prime ingredient in Pesto.

Yes, that Basil plant that you bought from Trader Joe’s, Whole Foods or your local nursery can be turned into pesto with just a few ingredients!

You’ll need:

• 3 cups packed fresh basil leaves
• 4 garlic cloves (or more to taste)
• 3/4 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil (this makes the taste supreme!)
• 1/4 cup pine nuts

You’ll do:

1. Combine ingredients in the order above in a food processor and blend until smooth or reaches desired texture.  Add additional olive oil if needed.

Try with these yummy Multigrain Pita Bite Crackers from Trader Joe’s.

Aren’t you glad you’re taking good care of your basil plant?

have roots. will grow

In April I started tomato seedlings at my kitchen window and watched them grow from less than an inch tall to about 12 inches tall before I transplanted them outdoors.  This is my second season starting seed indoors and if I’ve learned one thing it is buy plants at a greenhouse!.  Don’t get me wrong, it is rewarding caring for the seedlings and watching the transformation but it is SO much work. I wonder if you really save money with all the watering, potting soil, and planters.

The most rewarding part about starting seed indoors is what you learn in the process.  Every plant’s success or failure is in its roots and you learn how to care for the roots every time you transplant to a bigger pot and see the root system transform.  Last week I transplanted the potted tomatoes into a bigger pot and the 18 in (appx) tomato had a massive root system.

What I’ve learned in the process: It’s what is going on beneath the surface that counts!  Just as with plants most people have a deeper, much fuller side to them that will come out in time if you wait for it.  Looking beneath the surface is difficult and requires trust, therefore we often tend to only care for the immediate concerns.  Have a car. Will work.  Perhaps we will learn more if we watch and listen.

My tomatoes have completely overtaken the small amount of space in the backyard.  I am so excited for home grown tomatoes that I can already smell them!

What has gardening taught you?

Fried Green Tomatoes: let summer begin!

Today I cooked and blogged at the house of my immensely talented and creative friend, the author of All Things Created…including me while she and a fellow blogger Lauren transformed already amazing old windows into chalk/cork boards.  While I can get the creative juice bug, I usually like to stick to being creative in the kitchen.

Since summer is well on it’s way and barbeque aromas are in the air, I wanted to make Fried Green Tomatoes from my ever growing but hardly ripening heirloom tomatoes plant.  Since I don’t have the patience to wait for the tomatoes to ripen and they’ve already grown much larger than I expected, I discovered the delight of cooking Fried Green Tomatoes!

The tomatoes hardly have any juice and are very firm.  They never cease to amaze me.  I always think, “is this really a tomato?”

Tomatoes seem very acidic and can cause many people heartburn, but it doesn’t seem so with green tomatoes.  They remind me of fried eggplant; a vegetable that when battered and fried makes a great main course.  Dip the sliced tomatoes into a mixture of flour, salt, and pepper to batter and fry in grape seed oil over high heat.

So I hauled my tomatoes, camera, props, and black boards two blocks from my house and set out to cook and photograph in someone else’s space.  Anytime you’re used to your kitchen it makes it a bit challenging, but the community was a welcome change and we enjoyed Fried Green Tomatoes and beer on her fronts steps; the only space where we could sit.

They taste great dipped in dijon mustard, ranch dressing, or barbeque sauce.  I think next time I will make homemade ranch dressing!