Summer is finally arriving here on the west coast (apologies to Easterners!) and the tomatoes are now showing color.  I’ve been busy with cooking demos at farmers’ markets and one of my most popular dishes is tabbouleh made with quinoa.  It’s a crowd pleaser and great to make in advance for backyard parties…

Quinoa (pronounced keen-wa) is an ancient gluten-free grain which originated in South America.  The Aztecs and Incas used to call it a sacred food, often referring to it as the ‘mother seed.’ Quinoa is super high in protein and iron, and has more calcium than milk!  (Pitchford,  2002.)  It is light, fluffy and super easy to cook.  It’s widely available (even Trader Joe’s carries it) and is an excellent substitute for rice in half the time. Before quinoa is cooked, it must be rinsed to remove the resin that coats the seed and imparts a bitter taste.  And to maximize digestive and nutritional benefits, its a good idea to pre-soak it a few hours before preparation.

Quinoa Tabbouleh – Serves 4-6

Tabbouleh is a Middle Eastern salad usually made with bulgur (cracked wheat.)  The quinoa makes it a little lighter with the same exotic flavors.

2 cups water
1 cup quinoa, rinsed
1 pinch sea salt
¼ cup olive oil
½ tsp sea salt
¼ cup lemon juice
3 tomatoes, diced (or, as in picture, use small cherry toms)
1 cucumber, diced
½ bunch green onions, diced
2 carrots, grated
½ cup fresh parsley, chopped
½ cup fresh mint, chopped, plus 2 sprigs for garnish
½ cup feta, crumbled
Fresh salad greens

INSTRUCTIONS
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, parsley, mint and feta. Stir in cooled quinoa. Serve on a bed of fresh greens.  Garnish with mint.

Photos featured by Napa Valley photographer Carol Troy. For more information, you can find Carol on Facebook.

On the heels of my last post, I wanted to share a lovely recipe that uses another part of the zucchini plant – its blossom.  I’ve had so much fun (with food again;-) working the flower into a number of dishes, from soup to quesadillas, and while many know preparations as deep fried, this one is gently sauteed…

Fresh from the farmers’ market, squash blossoms should look firm and should be just slightly open. Hopefully you plan to use them right away, as they’re quite perishable. When you get them home put them in the crisper section of the refrigerator until it comes time to cook them. Then wash them gently, pat them dry, and remove the pistils.
The trick to working with these flowers is their delicate nature.  One small tug and the flower is torn.  So be careful when ’stuffing’ the inside and give it a little Zen treatment.  It’s beauty and flavor will pay you in kind.

Sauteed Squash Blossoms – Serves 4

These are pretty messy but very light.  If you want more structure, you could opt for this battered version.

6-8 squash blossoms (I used zucchini)
6-8 TB fresh goat or ricotta cheese, room temperature
Olive oil
Sliced almonds, toasted
Mint leaves or basil, chopped
Salt and pepper

Gently open the flower and insert a generous tablespoon of soft cheese.  Try to twist the top of the flower shut.  (Did I mention gently?)
Heat olive oil and place blossoms in saute pan.  Cook for about 3 minutes, the cheese will start to ooze outside.  With a wide spatula, turn them over and finish sauteing for another 2-3 minutes.
Garnish with chopped almonds and herb of your choice.  Season with salt and pepper and serve immediately.

I have fun with food.  Love bringing home fresh veggies from the farmers’ market and whipping up new dishes based on what’s in season.  I love gadgets, too – not the fancy ones, but those that make our lives easier in the kitchen.  Of course, there’s the food processor, and the blender, the Microplane, and the mandoline.  Now if you haven’t played with one yet…making noodles is a great way to start…

There are many different styles (and prices) for mandolines.  Mine is in the middle and works great.  The key is to buy one with a few attachments so you can slice food into different shapes. And how fun is it to make your own ’spaghetti’ using a vegetable?  F-U-N.

Zucchini is going gangbusters in gardens and farmers’ markets. It’s quite a versatile veggie that has many applications.  I’ve made everything from zucchini ‘carpaccio’ to zucchini bread these past few weeks.  But still my favorite standby for an easy, fresh dish is shredding zucchini in the form of noodles.

Zucchini “Pasta” with Pesto (one zucchini will yield about 2 servings)

Any type of sauce works here.  I have used a marinara with mushrooms, and lemon/olive oil with Sweet 100 tomatoes and toasted pine nuts.  The kids love it, too!

1-2 long summer squash, ends trimmed
One clove garlic, minced
1 TB olive oil
Your favorite pesto
2-4 oz. feta cheese

Using ‘toothy’ blade, grate squash lengthwise on mandoline to create spaghetti-type noodles.

In wide skillet, saute garlic in olive oil for just a minute until fragrant.  Add ‘noodles’ and saute for about 5 minutes, until slightly soft.
Stir in pesto to taste.  Add feta and top with chopped nuts, if desire.  Serve immediately.

This post is part of Pennywise Platter.

Do you have any idea what is in this bowl?  I’ll pay the first person who gets it right.  (You will be paid in anti-oxidants:)  One person guessed a type of pepper; others a fruit, and someone thought they resembled “Hot Tamales” from the movie theater.  Still no clue?  Well, I was stumped, too…

Fresh goji berries!   Before last week, I had never seen fresh goji berries – only the dried ones, which I use all the time in my homemade granola.  One of the growers at the farmer’s market shared them with me so I just had to buy some.  Now I know I talk about super foods and anti-oxidants every day…but these truly are the king and queen of the lot.

Goji berries have been used in Chinese medicine for centuries.  Fresh or dried, they sort of taste like a cross between a cranberry and cherry with no seeds or pits. They boast over 33 vitamins and minerals and contain high levels of beta-carotene, protein and fiber!  Plus – goji’s balance blood sugar, help prevent heart disease, and promote healthy digestion.  Oh, and did I mention they help curb the appetite and boost energy?  I am so sold.

You can use goji berries in breakfast grains, smoothies, salads, and muffins.  I am offering this recipe which has become my GF staple, as you can add an assortment of fruit or nuts to taste.

Whole Grain Goji Berry Muffins – Makes 12

2 cups gluten free flour* (I used sorghum)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1 tablespoon cinnamon
½ tsp. nutmeg
1/3 cup olive oil
2 eggs, beaten
1 cup organic milk (I used almond)
1/3 cup honey
1 cup fresh goji berries
Turbinado sugar (optional)

Preheat oven to 350 degrees and lightly oil muffins pans.

Combine dry ingredients in one bowl, wet in another.  Mix all together gently, then add goji berries. Spoon into muffin pans. Top with turbinado sugar for a sweet and crunchy top.

Bake at 350 for 20 minutes, or until toothpick comes out clean.

*If you don’t need to go gluten free, whole wheat or spelt flour works great.  Just delete the xanthan gum.

Give these little guys a try…they’re only available fresh for a few weeks at farmer’s markets.  Otherwise, Whole Foods carries a nice assortment of dried.

This recipe is part of Nourishing Gourmet’s Pennywise Platter.

I had fully intended to post this earlier but a few ‘details’ last week diverted my attention.  My husband, Jay, had a partially torn retina and needed surgery; our dog broke his foot; my sister had a medical procedure, and we learned Jay’s mom has lung cancer. You could say we dedicated our time (and resources) to wellness, albeit not yet related to food.

But, alas, a holiday weekend is upon us and what better way to celebrate than with dessert!  Seasonal and healthful, of course…fresh from the farmers’ market.  Sure to make everyone feel better.

Raspberry “Cream” Pie

Feel free to use any type of berry here, or a mixture of all. (I made it with strawberries which was delightful!)  The ‘cream’ comes from the blended cashews, which are even better if you can soak them overnight.  It makes this dessert super smooth yet dairy free.

Crust:
1/3 cup raw cashews – grind to ‘coarse meal’
Add -
1/3 cup Sucanat or brown sugar
1/3 cup organic coconut oil
1/2 tsp. vanilla
1/4 tsp. salt
Mix with -
1/2 cup flour (any type, sorghum is good here for gluten-free)

Filling:
2 cups organic raspberries (save a few for garnish)
1 cup raw cashews
2 tablespoons vanilla extract
1/2 cup raw honey
1 pinch salt
1 cup coconut oil, melted

Directions:

Blend all crust ingredients in food processor and press into bottom of a well-oiled 9-inch pie plate or tart pan, building up the sides slightly. Bake 12-15 minutes at 350 until crust is golden brown.  Allow to cool.
Place all filling ingredients into blender and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 3 hours.

Top with extra berries and whipped cream (this one is my favorite, using coconut milk.)

>Best to bring it out of the freezer and thaw for ten minutes before serving.

Enjoy the bounty of summer!

If you blinked, you might have missed apricots at the farmers market this season.  They got hit hard by late rains this spring which all but decimated the crop.  Luckily I scooped up a few pounds and poured them into one of my favorites dessert recipes: clafouti.

Clafouti is a baked French dessert of black cherries arranged in a buttered dish which is like a custard-souffle. The clafouti is dusted with powdered sugar and served lukewarm. Clafouti comes from the Limousin region of France and while black cherries are the traditional there are numerous variations using other fruits including plums, apricots, apples, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is called a flaugnarde…but I’m sure you knew that;-)

Of course I try to feature desserts with a healthy bent – and these fruits fit the bill. Blueberries are rich in natural antioxidant polyphenols. The most potent ones in blueberries are similar to polyphenols in apples and certain red wines. All these foods are rich enough in polyphenols to actually affect your brain when you eat them. At Tufts University, the first-ever clinical trial showed that blueberries improve cognitive function in humans with Alzheimer’s, in only 12 weeks time.  That combined with apricots’ vitamins A and C and potassium make for a seasonal dessert that keeps the brain sharp and the palate satiated.

Apricot Blueberry Flaugnarde…or Custard-Souffle

In keeping with using alternative ingredients, I used coconut milk and sweet sorghum flour, which makes this gluten and dairy free.  It’s still rich and creamy and super easy.

1 cup fresh apricots, pitted and chopped
1 cup fresh blueberries
3 large eggs
1 egg yolk
1 cup organic coconut milk
1/3 cup raw agave nectar
1 teaspoon almond extract
1/4 teaspoon salt
1/4 cup flour (I used sorghum which is gluten free)
Sliced almonds, toasted, for garnish

Preheat the oven to 375º. Butter a 9- or 10-inch glass pie dish and scatter the fruit evenly over the bottom of the dish.

Beat the eggs, egg yolk, coconut milk, agave nectar, almond extract and salt in a medium bowl until well blended. While beating, slowly sprinkle the flour over the egg mixture until smooth.

Pour the mixture over the fruit and bake 30 minutes, until a knife inserted in the center of the custard comes out clean. Cool completely before dusting with the optional toasted almonds.

With our weather being a little on the cool side these past few weeks months, the one fruit that keeps shining through is the strawberry.  In almost every meal, you can incorporate strawberries (dessert is a meal, right?) and its a great way to start the day. Instead of my usual smoothie, I decided to weave the berries into a batch of fresh made scones…

You know strawberries are loaded with vitamin C, but did you also know they are great for your eyes and help prevent arthritis? They are high in antioxidants and reduce inflammation.  But aside from these great health benefits, they are in their prime at farmer’s markets from now until August.

Strawberry Scones - Makes 4-6

These scrumptious breakfast treats were inspired by Karina, The Gluten Free Goddess.  She not only creates incredible recipes, she is also an amazing photographer.  As a rule, I don’t like eat chocolate at breakfast, but feel free to add chips as Karina does.  If you want to be vegan, try 100% coconut oil, or a trans-fat free shortening. You can also vary the type of fruit you use…I’m thinking plums would be delicious, too.

15 oz. Pamela’s Gluten Free Bread and Flour Mix (if you use Pamela’s Baking Mix, omit the baking powder and soda)
1 tsp. baking powder
1/2 tsp. baking soda
2 TB organic sugar
pinch of salt
5 TB extra virgin coconut oil
3 TB unsalted organic butter
1/2 cup almond milk (or any type is fine)
1 tsp. lemon juice
1 tsp. vanilla
3/4 cup strawberries, cut into small pieces
Cardamom
Preheat oven to 375 degrees.

Combine dry ingredients in food processor.  Add oil and butter and mix just until blended. Put into bowl and gently stir in milk, juice and vanilla followed by berries. Batter will be lumpy and sticky.
Place dough on floured surface and shape into a 9-10″ round. Using a large knife, cut into 4-6 wedges and round the edges, as I did. Take a thin spatula and scoop pieces onto cookie sheet lined with parchment. Top each scone with a pinch of cardamom. Bake for 15-20 minutes, or until golden brown (all ovens vary.)

Cool scones on wire rack.  You can freeze any leftovers – ha.

This post is part of Pennywise Platter and Gluten Free Wednesdays

Cabbage is high in nutrients and low in calories (just 15 per cup)  and it’s quite versatile in its many applications.  Cabbage is also a vitamin powerhouse:

Vitamin A: responsible for the protection of your skin and eyes.

Vitamin C: an all important anti-oxidant which helps the mitochondria to burn fat.

Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.

Vitamin B: helps maintain reduce levels of stress and boosts energy metabolism.

The health benefits and therapeutic value of cabbage play a role in the inhibition of infections and ulcers.  It boosts the immune system’s ability to produce more antibodies and is a super cancer fighter. Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system. Source

Lime and Cumin Coleslaw – Serves 4

Kefir is like a liquid yogurt, only fermented – which makes it great for digestion. I served this with babyback ribs, black beans and a red pepper cornbread.  The combination ended up taking on a Mexican theme, perfect with a margarita:)

1 medium green cabbage, shredded
2 carrots, shredded
1 TB chopped cilantro
1 lime
1/3 cup plain organic kefir (could also use yogurt)
2 tsp. toasted cumin seeds
Salt and pepper to taste
Cayenne pepper (optional)

Put cabbage, carrots and cilantro in bowl and squeeze lime all over.  Toss with kefir and cumin seeds and adjust seasoning with salt and pepper.  For an extra kick, add a sprinkle of cayenne.

This post  is part of Pennywise Platter.

In case you haven’t heard…there’s a revolution going on!  It starts in the ground, is grown to feed the earth and to nourish its inhabitants. Food.  A precious yet vital source and the key to sustainable health.  For some, access to food is more difficult than others.  Here in the Napa Valley, we live in a climate that is temperate and suitable for planting a variety of crops.  Sure, we’re known for our grapes, but there are so many possibilities for additional food production that we are just beginning to uncover…

This week I am honored to be part of The Whole Gang’s Food Revolution where 30 fellow bloggers have come together to continue the momentum Jamie Oliver has created, ’saving our health by changing the way we eat.’  And as a matter of fact, the Napa community has answered that call by launching its first annual “Napa Local Food Forum,” which was held April 28th at the Expo Fairgrounds.

This event was the brainchild of a diverse group of people led by our Agricultural Commissioner with a common vision: to ensure our local food system is socially equitable, environmentally sensitive and economically stable, by producing more food locally and providing access to all.  That means from individuals like you and me, to institutions like our hospitals and schools.

Getting there is no small task and now is when the real work begins.  Through a rich network of panelists, the discussions were loaded and lively.  The range of topics included:

*Enhancing Agricultural Opportunities in Napa County
*Small Scale Food Production
*Sourcing Local and Sustainable Food
*Distributing Food Locally
*Matching Local Foods to Institutions

There was an informative presentation by our County Public Health Officer who laid the groundwork on our current ‘un’healthy state of the union ; a local, seasonal lunch provided by many generous donors throughout the Bay Area, followed by a public town-hall platform where many could express their interests on how to move this agenda forward.

You might be asking how this applies to you…or better yet, how can you get involved?  The challenge is open to anyone who wants to see healthier food at home, in your community.  It can be as easy as planting a row of herbs, to an entire acre of tomatoes and beans.  For example, I have just begun the process of replacing our lawn with planter boxes of leafy greens and root vegetables to accompany my oregano and parsley.

Here are additional ways to bring more locally grown food into your lives:

Plant an herb garden. This doesn’t require much time or space. You can use a box or several pots. And you can buy the starts at nurseries or farmers’ markets.

Buy produce in season – you’ll get maximum flavor, nutrients, and bang for your buck.

Support your local farmers – right now is the beginning of peak season at the farmers’ markets.  Or join a CSA- community supported agriculture. If you don’t have the space or the time to grow your own produce, at least you’re supporting agricultural diversity and keeping transport to a minimum.

For those with land who want someone else to manage it, there a wonderful resource called Farmlink that will connect landowners with aspiring farmers.

Become part of a community garden, or start one of your own.  There are many tips on how to go about it.

If you do have the inkling to reconfigure your personal landscape - check out this video by a family in Pasadena who has turned cement into a green cornucopia.  They now produce much of their own food on less than 1/10th of an acre!

Let your voices be heard in schools.  I think we all know how processed foods have infiltrated kids’ lunches…but it takes a village to demand fresh choices and affect change.  Just look at all the comments that Jamie Oliver receives, and in return he offers recipes and other resources for healthy lunches.

If you would like more information on the Napa Local Food movement, please visit us here or leave a comment below.  We are working on a permanent site, complete with additional resources and networking opportunities!

Curried Cauliflower – Serves 4

Cauliflower is in ‘bloom’ at the farmers markets and now it comes in glorious colors.  They all have the same flavor and will take on whatever spices you add in cooking.  I love curry for its exotic taste and its anti-inflammatory properties.

2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon finely chopped fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
4 cups cauliflower florets, washed and dried
2 tablespoons fresh lime juice
1/2 cup organic coconut milk
1/4 cup vegetable broth or water
Sea salt and fresh ground pepper

1. In a large skillet over medium heat, add olive oil and sauté onion, garlic, and ginger for about 3 minutes. Add curry powder, cumin and sauté for an additional 3 minutes, until fragrant.
2. Add cauliflower and lime juice and stir-fry on medium-high heat for about 5 minutes. Reduce heat, add coconut milk and broth or water, cover partially, and simmer on low heat for about 5-10 more minutes, until cauliflower is crisp-tender. Add salt and pepper to taste, if desired.

This recipe was inspired by nutritionist James Rouse.

Wahoo!  Farmers’ markets are open again in the Napa Valley and I can’t get enough of them.  Even with the frequent occasional rain that graces us into May, growers are bringing their bounty to the locals for the best in what late spring has to offer.  And it isn’t limited to produce…’tis the season for some of my favorite fish, too.

I am a big fan of the Top Chef Masters series on Bravo.  It goes to show that even the pros sweat under pressure.  One of my favorite chefs who manages to keep his cool (except around that arrogant French guy) is Rick Moonen of RM Seafood in Las Vegas. Rick ‘wrote the book’ on sustainable seafood and is a tireless advocate on educating the masses about best fish choices in the marketplace.  You can find his passion and humor on Facebook and…he’ll be one of the many celeb chefs at “Cooking for Solutions” this weekend in Monterey, CA.

Currently, wild Alaskan halibut and salmon are back on the menus.  Cold water fish are high in Omega 3s for heart and brain health.  And with so many green vegetables at their peak, there’s an abundance of options to serve along side.

Rick’s Orange Fennel Salad – Serves 4

For additional spring in the mix, add thinly sliced raw baby artichokes or hearts of palm.

2 oranges, peeled and segmented, juice reserved
1 fennel bulb, trimmed and thinly sliced (mandoline works best)
1/2 red onion, thinly sliced

Coarse salt
Juice of one lemon
2 TB olive oil
4 kalamata olives, pitted and chopped

Mix oranges, fennel and onion together in a bowl with salt, lemon juice, 1 TB olive oil and reserved orange juice.  Cover and refrigerate until chilled.

When ready to serve, toss the salad again and sprinkle with olives and remaining olive oil. I served mine with fresh ground pepper and a little grated Parmesan.

This post is part of Nourishing Gourmet’s Pennywise Platter Thursday.