Fresh Berry Tart

Last summer when I was doing cooking demos at the farmers' markets in Sonoma and Marin, I made this very simple dessert.  I probably shouldn't share it because I had people asking me if I was selling them.  (I've got dibs!!!)  But it's so good and so easy to make, that I can't keep it from you (I'm such a giver!)

The really nice thing about this is that it's gluten free and vegan; the crust is made with nuts and dates.  I usually make it with pecans and walnuts because I always have them in my freezer for salads and pasta, but I've made it with macadamia nuts and almonds, too, and that works great.  It's essentially equal portions of nuts, with about 6-8 dates and a little lemon zest.  The dates not only naturally sweeten the crust but help bind it.  No white flour, no white sugar.....who says healthy and delicious can't exist together?  Not this girl!

You can make this a raw dessert (since the crust is not cooked) by simply adding fresh berries that you macerate with a little bit of palm sugar, but I prefer to cook the berries in a little coconut oil (makes the berries glisten and has a nice little background of flavor).  Cooking the berries for about 15 minutes draws out all of the juices from the fruit (the fresher the berries, the more juice you'll get).  I add some vanilla, cinnamon and nutmeg with a pinch of salt, fill the tart shell and serve warm, chilled or at room temp.  That gives you a lot of flexibility if making this for a dinner party.

Earlier this month I did a version of this for my Farm to Table dinner at Farm Girl Nursery.  I had a number of guests come into the kitchen to ask me how I made it, and one woman said she had to give me a hug.... it was that good.  So if you need a hug, bust this one out!

Fresh Berry Tart
Serves 8

1 cup walnuts

1 cup pecans

8 dates, pitted and quartered

Zest of one lemon

2 teaspoons coconut oil

1 pint strawberries, sliced

1 cup blueberries

1 cup raspberries 

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

Pinch salt

2 tablespoons chopped mint, plus extra for garnish

·         To make crust, put walnuts, pecans, and  dates in a food processor and blend until it resembles breadcrumbs. 

·         Add lemon zest and pulse to combine.

·         Form into a pie plate and set in fridge until ready to fill.

·         Meanwhile, melt coconut oil in a large skillet over medium heat.

·         Add strawberries,  blueberries and raspberries.  Cook about 15 minutes, stirring occasionally, until juices release from the fruit.

·         Add vanilla, cinnamon, nutmeg and salt.  Stir to combine and cook an additional 2 minutes.

·         Remove from heat and add mint.  Let cool slightly.

·         Fill tart with filling and garnish with mint.  Can be served warm, cold or at room temperature.

 
Yum it up!!

Santa Claus is Coming to Town

...Santa Claus melon, that is.

My friends Jill and Justin had a garage sale this weekend, so I took Maxx for a little walk over to their place to hang out for a bit and see if there was anything that I couldn't live without.  I ended up coming home with a free melon.  I think that's a garage sale first, at least for me.  We were talking about the pasta sauce I made from a canary melon, and Justin said someone had brought a "weird melon or something" to a party they had, and they weren't going to use it, so did I want it.  When Jill brought out this odd looking fruit, I knew I had to give it a go.

Turns out the Santa Claus melon is very similar to the canary melon, but is shaped like a football and has a green and yellow rind.  When you cut into it, the seeds are very similar to cantaloupe, and the flesh is pale green like honeydew, but so much sweeter and juicier.  The brighter the yellow, the sweeter it is.  They are in peak season in California and Arizona from June until October.  If you see them in the winter, they are most likely from South America, so try them now.

Since I just made my melon pasta sauce, I was wondering what else to do with this sweetie.  Sometimes you just have to go with classic pairings.....like prosciutto and melon.  Now what?  PIZZA!

I brushed pizza dough with a little olive oil and tomato sauce and topped it with fresh mozzarella, thinly sliced sweet onion, melon and prosciutto.  When it came out of the oven I tossed some basil leaves onto the steaming pie and managed to snap a pic before diggin in....

When you put those classic food parings together, like prosciutto and melon, you really can't go wrong.  Just a little balsamic vinegar to dip it in, and I'm a happy girl!  Though I think I might be in trouble with Justin, because I didn't save him a slice.  Oooops....but dang, it was goooooood.

Yum it up!

You just have to trust me....

...I know this sounds a little wackadoo, making pasta sauce from a cantaloupe, but it's tasty and so refreshing.  I made a version of this at a farmers' market demo last summer. When I was done, I walked over to talk to the melon guy and he had a huge line of people from the demo, all with cantaloupe in hand.  So don't just trust me...they ate it and were going home to make it!

Last weekend I bought a canary melon from Angie of Zuckerman's Farm.  It's a cross between a honeydew and a cantaloupe, and has bright yellow skin.  It's been a year since I made my melon pasta sauce, so I was ready.  I started with a little sliced onion, some of the Sweet Italian Long Peppers I bought at the farmers' market, and a banana pepper from my garden.  Just a few minutes to soften up.  Then hit it with a few garlic cloves.

Then comes the diced melon.  I cut them into bite sized pieces so they break down quickly.

Just let that hang out over medium heat for about 20 minutes or so, and watch all the natural juices come out, creating a wonderful sauce.  You've just got to stir it every once in a while.

The color of this melon is kind of bland, so I throw in a bit of smoked paprika, and look at how it's transformed:

And see how much juice it's giving up.  You can save a little of the starchy cooking water from your pasta to thin it out, if you'd like. I always reserve 1/2 cup of the liquid before I drain my pasta, because the starch in that water can extend a sauce and give it a creamy texture.  Today, however, I'm just going for good ol' cream!
This melon was really sweet, so I balanced that out with some Sirracha and a hit of red wine vinegar, and of course, sea salt.  Once you've tasted it and gotten your flavors in line, pull the skillet off the heat and slowly stir in a 1/4 cup of cream.  Then toss it with quinoa pasta (Ancient Harvest is my favorite brand), some chopped pecans (or walnuts) and a light sprinkling of parm.  Super tasty, super easy, super weird!  I like it!!

Canary Melon Pasta
Serves 6

1 package quinoa pasta
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 medium onion, thinly sliced
3 Italian Long Peppers (or 1 large red bell), seeded and chopped
1 banana pepper (or Anahiem or pasilla), seeded and chopped
1 teaspoon chopped garlic
1 canary melon (or cataloupe), peeled, seeded and cut into bite-sized pieces
1 teaspoon smoked paprika
2 teaspoons red wine vinegar
1/2 teaspoon Sirracha
1/4 cup cream
1/4 cup basil leaves, chopped or torn
1/2 cup chopped pecans or walnuts
1/2 cup shredded parmesan

• Bring a large pot of salted water to boil and cook pasta according to directions.
• Melt butter and oil in large skillet and add onion.  Cook 2 minutes over medium high heat.
• Add peppers and garlic, and continue to cook 2 minutes, stirring occasionally.
• Add melon pieces and stir to combine.  Cook 5-10 minutes, and when juices start to appear, add smoked paprika.
• Continue cooking 5-10 minutes more, stirring occasionally, then add vinegar and Sirracha.
• After a total of about 20 minutes, you should have a rich sauce.  Remove from heat and slowly drizzle in the cream, stirring constantly, so it doesn't curdle.  Then fold in the basil leaves
• Toss with pasta and top with chopped nuts and cheese.

What's you favorite pasta to make????

Got to Like a Guy Who Can Cook!

I had my 30th high school reunion (I know, not possible I'm that old!) a few weeks back, but had to miss it because I was catering a wedding.  Tonight, however, I was lucky enough to have a little reunion with my old high school friend, Matthew.  I knew that he was a chef, so when he suggested coming over for dinner before a backyard concert at the KRSH studios in Santa Rosa, I was in!  But I was not prepared for this.....

I mean, come on!  This is fine dining.  But Matthew said, "It's just barbeque."

First he tossed arugula, fennel, red onion, cara caras (check out that supreme job; makes me jealous!), and green olives with a tangy vinaigrette.  Learned a great tip on dressing your greens: Use a large bowl and drizzle the dressing around the sides of the bowl rather than on top of the lettuce, so it doesn't macerate your greens.

Then there was the grill going in the backyard..... beautifully seasoned salmon (my fave), fingerling potatoes, scallions, and figs.  The fingerlings were tucked under the greens, and that gorgeous salmon perched on top with the grilled fig halves and scallions.  He laughed when I said I had to take a picture, but it was that pretty.  It was like the present you get that is so beautifully wrapped that you don't want to open it and ruin it. Same thing here; I almost didn't want to eat it, it was so pretty, but only "almost"... I dug in, and I was in heaven.  This was a meal that perfectly expresses what I try to teach people: use fresh, real food and you don't need to mess with it too much.  I watched Matthew put this together quickly, with few ingredients and it was perfect (but then he is a professional, and has been cooking since we were in high school).

Only thing that could make the meal even better.....my other favorite food: chocolate peanut butter cups (and a yummy David Coffaro 1996 Pitite Sirah Estate Bottled.)
 .

A little intimidated to return the favor after this dinner.....I'd better start practicing now.  Definitely need to step up my game!!

Go on, people, play with your food!!

Wok This Way.....

It started with a visit to the farmers' market and my desire to find something new to play with.  And this is what I found:

It's Sinqua, also known as Chinese Okra Squash.  John told me that it was similar to zucchini (which it is), but when I cut the skin off, it had the disticnt smell of cucumber.  Knowing I was going to make a stir fry tonight, I figured I'd add it last along with the fo choy I also bought from John at Sunday's market (very similar to bok choy), since they need very little time in the heat.

I always think about color when I cook, even if it's just for me (be good to yourself). So far I just have green, so I julienne (oooh, don't I sound fancy?) an orange and a purple bell pepper, slice some shiitakes and red onion, and throw that into my wok with a little screaming hot coconut oil....

A little chopped ginger and garlic go in, and when the veggies are crisp-tender, I throw in a mix of tamari (wheat-free soy sauce; make the switch, people!), rice vinegar, toasted sesame oil and Trader Joe's dijon mustard (got to be TJ's or it won't have the same zip).   In goes the fo choy leaves and chopped sinqua.

What do you like to serve your stir fry with?  Rice?  Of course!  So let's add some rice to the wok...

Only thing is, I'm not your average girl....that's not rice; it's jicama.  Yep... jicama.  I cut a medium jicama in half, peeled it, cubed it and popped it in the food processor.  About a dozen pulses, and viola, you've got a crunchy rice alternative (I was just too lazy to boil a pot of rice tonight!). Stir that in and you've got dinner (again) in about 10 minutes.  Don't you love me??!! Of course you do.

I'm doing the plant-based dinner thing most days (getting my protein earlier in the day), but for those of you who feel the need, add a little cooked chicken, beef or pork and you've got an easy, quick, healthy one-pot meal.  So much yum!

Veggie Stir Fry over Jicama "Rice"

Serves 4

2 tablespoons coconut oil

1/2 medium red onion, thinly sliced

1 tablespoon chopped garlic

1 tablespoon chopped ginger

1 orange bell pepper, julienne

1 purple bell pepper, julienne

3 cups shiitake mushrooms,  thinly sliced, stems removed

2 tablespoons tamari

2 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

1 teaspoon Trader Joe's dijon mustard

1 sinqua, peeled and chopped

1 bunch fo choy, leaves only, chopped

Salt & pepper to taste

1/2 large jicama

• Melt coconut oil in wok or large cast iron skillet over high heat.
• Add onion, garlic and ginger and cook, stirring often for 2 minutes.
• Add bell peppers and cook one minute, continously stirring.
• Stir in shiitakes, and cook 2-3 minutes until vegetables are crisp tender.
• In a small bowl, whisk tamari, vinegar, sesame oil and mustaard.
• Stir into wok and toss to coat all veggies.
• Add sinqua and fo choy, stirring until fo choy wilts.
• Season to taste with slat and pepper. Remove from heat.
• Place jicama in food processor and pulse 12 -15 times until coasre granules, like rice.  Fold into veggie mixture.

Oh yeah, I forgot.....you know I like things spicy, so there was a little heat added to mine.  If I was on a desert island, what one condiment would I take????

Makes everything goooood!

yum it up!

The Happiest Place on Earth

Sure, some people think  Disneyland is "the happiest place on earth" (including the Disney corporation), but the Marin farmers' market on Sunday is my Disneyland.  Lots of similarities, really: there are rides (well, pony rides and a bouncy house), crowds, tons of food, too many little kids, long lines, and their own version of "lands:" Produce Land, Arts & Crafts Land, Baked Goods Land, Organic Animal Protein Land, Food Truck Land, Condiments Land.  Well, you get the idea.

First things first....coffee!  My favorite coffee guy owns Maddie's Mud.  And since I am not an early riser today, I'm in luck.... no major line.  His organic coffee generally has people waiting in a Space Mountain--like line.  Love the poster in his truck's window: "If you're not shaking, you need another cup."  He's not kidding!  Good and strong (I'm referring to the coffee, but I'm sure Carlos is, too).

So here's my plan today: I'm looking for something I've never cooked before, even better if I've never heard of it.  I walked around for a while, but found mostly familiar things: summer squash, tomatoes, peaches, nectarines, blah blah blah.  But then I stumbled upon John Xiong Farms, and this odd looking thing:

This is sinqua.  I'd never heard of it, so I'm in!!  I asked John what the heck it was, how to prepare and cook it, and what it resembles that I'd be familiar with (talk to your farmers; they love to tell you about what they grow- they're better than google).  He told me it's a sweet veg, to peel it, it's best used in a stir fry because it cooks quickly, and that it's a lot like a zucchini.  OK, so I guess I'm making a stir fry tonight...do they have anything else I've never heard of??  Well, yes they do....yu choy:

I'd never heard of it, but I have used bok choy before, so I figured it isn't a stretch (Johm confirmed).  And it'll be perfect in my stir fry. 

I was content with my "never befores" and went on to buy some of  "the regulars."  Then I got to thinking about the colors in my stir fry...lots of green going on here and not much else.  So I thought I would hit one of the many bell pepper vendors for a red or purple bell. Along the way I found a new vendor at the market,  Boua H. Vue Farms.  Jenny introduced me to these sweet Italian Long Peppers, and threw in a gorgeous eggplant...

So now I'm happy, and I'm done.... or so I think.  On my way back through the last row (I have to walk every row no matter what), I happened upon Angie from Zuckerman's Farm.  Don't ask her where Wilbur is, she's over kid's asking that (no, I didn't ask).  I told her to have a mason jar filled with creepy spiders, and offer the kids a good look at Charlotte instead!  Amused, she gave me a bite of a Canary Melon.

 It has a bright yellow skin (hence "canary") and a sweet flesh that tastes like a tangy blend of honeydew and cantaloupe.  She says this one feels like it'll be good and juicy, so I'm going to make my wackadoo pasta sauce with it (you have to check back....trust me!). 

But there's always one stop I have to make...Triple T Ranch & Farm.

It's always packed.  And in addition to their great produce, they sell staters at certain points in the season.  A lot of my veg garden came from them.  I met the Tarantino men Larry, Larry, and Larry (don't make the erroneuos Bob Newhart reference; that was Daryl, Daryl and Daryl) when I was doing cooking demos at farmers' markets in Sonoma and Marin last summer.  One of the Larrys introduced me to padron and shishito peppers, which I hadn't heard of at the time.  So I would always go back and ask Larry "What do I have to have today?", and he always says the same thing: "How about a hot Italian?!"  Never gets old, even a year later.  Sorry to have missed him today.

Now I was really done and started back to the car, filled with ideas of new dishes to share with you this week.  And the last booth I walked by was this one (also new to the market)...

"Susanne's Farm Kitchen"

Why didn't I think of that?!  Too bad she spells it wrong.

Check back, peeps.  Got some gooood cooking going on this week!  Definitely gonna yum it up!

When's the last time you cooked something new? What was it???

Talk about Inspiring!

Generally, I am not a fan of working a 12 hour day.  I gave that up a thousand years ago when I got out of retail.  But tonight was "Showcase" for my Bauman College students.  Here they are with Chef Jennifer just before dinner was served...

Showcase is a dinner that they create and cater for their family, friends, and a select group of Bauman College staff (including me!).  And tonight it was so aptly titled, because it truly was a feast that showcased these women's talent, creativity, and growth.  I had fought the notion that I was supposed to be a guest at the dinner.  After working with them all day, it felt silly to change clothes, dress up, and have them serve me.  I wanted to stay in the kitchen with them and help.  But after being told three times that I needed to sit at the table and be a guest, I gave in.  And boy am I glad I did.  It was delicious!!!

We started the evening with a little "bite"...

Joy (she is also aptly named!) created a flax cracker (gluten-free)  that is infused with fresh veggies and dehydrated.  They're topped with seaweed "caviar" and a roasted tomato puree.  I could eat the whole tray (but I just had two), and I am not a big seaweed fan. Nicely done!

Along with this, guests enjoyed Claire's refreshing Watermelon Fizz, a blend of fresh watermelon, ginger, citrus and sparkling water, with delicate edible flower ice cubes.... as tasty as it is pretty (you know I love pretty!)

Then we entered the dining room, beautifully transformed from the classroom it had been just hours before.  With long family-style tables that encouraged lots of lively discussions among the proud and excited friends, husbands, parents and siblings.  Each table was adorned with beautiful monocramatic floral arrangements that reflected their theme of "Colors of Heath."  They wanted to impress upon their guests the notion that the more colors you introduce into your diet, the greater array of vitamins, minerals and nutrients you get (think carrots: beta-carotene; dark, leafy greens: iron).

Our first course was a Sweet Corn Bisque with Heirloom Tomato & Roasted Corn Salsa...

Lorrine and Jing amazed the diners with this creamy soup that was completely dairy free.  The secret: cauliflower. Adding cauliflower to the simmering soup makes it creamy, without any cream.  An herb oil and a chile oil gave it great color, as well as added another layer of flavor.  So impressed! 

Our next course was a Rainbow Wrap over Carrot Puree....

Meghan used Swiss chard as the wrap and filled them with purple and red bell peppers, carrots, green beans, micro greens,  served over a carrot puree and topped with crispy shiitakes.  I was introduced to crispy shiitakes when I was a student in the Natural Chef program two years ago, and can't get enough of them!  Thinly slice shiitakes, toss with a little melted coconut oil and bake for about 30 minutes until nice and crisp....they taste just like bacon bits.  No joke!  You gotta try it.

Now time for our entree: a Trio of Gluten-Free Ravioli infused with pureed vegetables....

This was a labor of love.  Making something glute free takes a lot of trial and error, and the two ladies who created this entree refused to give up when test after test failed to produce their desired effect.  My favorite moment was last week when Francesca, even though she was feeling defeated, said "You only fail if you give up."  And later that night she and Wesley perfected their quinoa pasta recipe.  Got to love their tenacity.  And it was well worth the effort.

They infused beets into the dough for one ravioli and filled it with a red pepper cashew "ricotta", a spinach infused dough was stuffed with herbed almond "cheese," and the carrot ravioli was filled with basil pesto.  They served them over a velvety, dairy-free cream sauce (once again using cauliflower instead of cream).  And that little shaving of cheese over the top is actually shaved Brazil nuts.  These are the cool little things you learn here in the Natural Chef program!

Our next course was a palate cleanser and salad in one....

Lorrine and Jing were at it again.  They made a refreshing cucumber sorbet and set it on a spiralized watermelon radish over a bed of lightly dressed frisee.  Talk abbout pretty!! It was a perfect light bite after our entree, and before our final course: a trio of desserts.....

On the left are raw cacao truffles: one made with spiruina (an algae that encompassed every color in the rainbow and is a powerhouse of calcium, protein and iron) and rolled in chopped pistachios, next is the cherry truffle rolled in shredded coconut, and lastly a cayenne truffle rolled in powdered cacao.  That should be enough, right?  Not a chance with Britt and Alyssa in the kitchen! In the middle is a coconut milk panna cotta with fresh berry compote (yum!).  But still not done.  On the right is a lemon meringue cookie with a peach and strawberry salsa.

Ok now I'm full!!

So proud of these ladies!  They have come so far, and I am certain that they will all continue to go far.  It was a wonderful evening and an even more wonderful meal.  I only have a couple more weeks left with them until I move on to the next group of students.  That next group has some big shoes to fill!!  These ladies are very special to me, and again I am reminded how lucky I am to have chosen this path in life.  I had no idea it would lead me to such joy..... and new friends.

The 80/20 Rule Put to the Test!

I had the BEST time last night!  My 80/20 rule possibly turned into a 50/50 rule, but it was just one night, so what the heck!  I went to my first Monday Night Football game.....

...and this was no ordinary "going to the game."  First of all, a limo picked me up (and took me home; that would stink if a limo just picked you up and then left you wearing Dallas Cowboy's blue in the middle of Raider Nation!), with fruit, cheese, baguettes, champagne and wine waiting inside.  Then at the coliseum, we walked into our luxury box with the best view and more food than I have ever seen (or eaten!).

Our generous and lovely host knew that there were two "natural chefs" in the house, so there was a careful balance of healthy and not-so-healthy options.  First, let's look at the menu for the evening, and then we'll play a little game of "What Did Suzanne Eat?"  I'll let you in on a little secret....when I'm a bad girl, I'm a very bad girl.

That's a whole lotta' food!

So let's see how the night went down and figure out what I ate

 (tip: more like what I DIDN'T eat!)

When we entered the room it was set up with "snacks"...

This is a chilled chicken teriyaki with wonton cups and slaw, Mediterranean sampler,  chips and salsa and guac, and a Caesar salad.  What's your guess?  What did I eat? Well, if you guessed the salad and the Mediterranean fruit, nuts and cheese, you'd be wrong (ok, maybe some cheese!).  But chips and salsa were in!

Then  there was the "hot bar"....

Hot dogs!  When you first step foot into the stadium, all you can smell is hot dogs.  And it's just like popcorn; when you smell it, you must have it.  Even though I think it's probably the most disgusting thing "created" from who-knows-what , did I have one??  We are given the choice of beef or veggie hot dogs...I want a real one, but where the heck is the catering guy to tell me which is which?  I chose wrongly.  Sooooo, I had to go back and have a "real" one.  And so it continues. (Truth, I only had half of one the second time, just sayin'.)

Next to the hot dogs are....please help me....SLIDERS!

I haven't had red meat in I don't even KNOW how long, but come on!  They're sliders!!  So cute; how can you say" no."  Now my "certified natural chef" friend, Jennifer, and I just looked at them, then each other and by mental telepathy said , "Can we eat these in front of everyone?  Will it ruin our Natural Chef cred?"  Luckily, about this time we were invited to come down to the field.  With our whole suite down there I began to worry that I had left my purse and my laptop in the suite (don't ask, I thought I might have time to do some work), so I said to Jennifer "maybe we should head back up." And she mischievously laughed and said, "Yeah, let's get back up there and eat some hot dogs and sliders before anyone notices!"  So we did.....

I know, not my best look!  Then we got busted and, bummer, had to pose for another picture eating yet another one....oh, come on they're tiny!

Ooooh, that one made me do the leg kick, like in the movies when the girl gets a really hot kiss!  Yep, it was almost that good (but not quite).

For us "healthy eaters" we were also offered grilled portobello sandwiches.  Did I eat one?  Hmmmm, really wanted to, but I was all full-up with hot dogs and sliders. I managed, however. to put a few cornichons in my head (I'm half French, so I had to)...

Are we done yet?  Nooooooo.... now it's half time (yes, just half time), and there's pizza!  Four different kinds of pizza, all gluten free.  And I was amazed at how good that dough was, nice and crispy (bet they put gluten in it!).  So as full as I was, I had to have a slice.  This wasn't it though... no peperoni on mine, just a classic tomato basil.....

So by now I think I've gained back all the weight I lost in that last couple months, AND I think I might explode, and here comes catering guy again with dessert!  First it's just cookies.  That's innocent enough.

... that should be enough, right?  (Yes, I ate a quarter of the white chocolate macadamia nut cookie.)

Then that evil catering guy came back with more trays....

Chocolate fondue with all kinds of dippers: fruit, cookies, pretzels, cream puffs, marshmallows, angel food cake, scones....oh, I'm sure there was more, but isn't that enough???  Did I have the fruit?? Nope.  Cream puffs, my friend.  Is the game over yet?  I'm afraid of what's going to come in the door next!

Oh yeah, this was sitting on the buffet, replenished all night; a beautiful fresh fruit platter,  Did I eat any?...

I think I ate one strawberry!

OK, so it wasn't my most healthy day.  Heck, it wasn't anywhere NEAR a healthy day.  But I had a ball!!  Oh sure, I felt terrible later that night; my body had no idea what assault had just been forced onto it, and I ate nothing but veggies today, but that's the beauty of it.....be bad, have fun, and then get back to your life.  Don't beat yourself up; it was one day.  And it was a great one!!

Am I wrong???

Yum it up!

Farm to Table....really!

A few months ago  I was introduced to Lisa Marvier, who had just opened Farm Girl Nursery close to my home in Marin County.  It's a beautiful little oasis tucked away in the country, where she grows tons of fruit and veggies, raises pigs, chickens, roosters, goats, ponies, bunnies, and if that's not enough, she also rescues race horses.  She is one wild powerhouse, and I am so glad to call her a friend.  We met because of a mutual interest in teaching people; Lisa teaches people how easy it is to grow your own food, no matter what space you have (I think I saw her growing something in a lunch box!), and I teach people how to cook those foods.  What started as a potential business partnership has turned into a beautiful friendship. Love that lady!

As I've written before, we started with a kids' camp, where they spend the day learning, harvesting, playing, feeding farm animals, etc.  And then I take them into the garden to collect fresh veggies and fruit for a lunch that we cook together.  It's a whole lot of fun!

Our latest venture is Farm to Table dinners: a five course meal inspired by and created from the bounty of the farm.  Last night was our very first....

This was the scene when I arrived.  In a matter of hours this table would be filled with 18 eager diners.  By the end of the evening, these strangers would become friends, and my heart would be full. 

We started with a Stacked Caprese Salad using colorful heirloom tomatoes and basil from the farm, sandwiched between fresh mozzarella and drizzled with sea salt, freshly cracked balck pepper, balsamic and olive oil.  This is a prefect illustration of what I love to tell people: when you use fresh, in-season produce, there's very little you need to do to it to make it taste fantastic.

We followed that up with a new favorite of mine, green gazpacho.  This chilled soup is a new Bauman College recipe (not sure of the origin beyond that), and it was love at first bite for me (and apparently everyone else last night!  I've made slight adjustments to the recipe (below), but it's essentially anything green and fresh: avocado, peas, cucumber, zucchini, green grapes, chile pepper, tomatillos, cilantro, mint, lime juice and coconut water (OK, that last one's not green).  Soooo refreshing, especially on a hot night like we had that night!  I garnished it with a little brunoise of watermelon radish, giving it a nice color contrast and a little spicy kick..

The next course was my creamy farrotto, made with fresh summer squash, onions, garlic and corn from the farm. (I think Lisa dug into it too fast to take a picture, but you've seen it a million times in this blog.).  That course was followed by the main dish, organic chicken breast stuffed with herb goat cheese, served over braised greens from the farm and topped with a tomato salad...

We finished with a delicious dessert (which unfortunately escaped a photograph, also... I'm going to blame the wine on that one!)  I made a free-form tartlet, with a nut & date crust, topped with berries sauteed in coconut oil with a hint of cinnamon and nutmeg.  On the side we served a homemade vanilla ice cream.  I'm not a fan of white sugar, so we used coconut palm sugar, which because it's natural, is brown.  This created a lovely mocha colored ice cream (just whole milk, cream, vanilla, and the sugar) with a distinct maple flavor.  I'm not a big sweets girl, but dang, that was delish!!!

It's one of those days when I am so thankful that I decided to take a big leap of faith, change my life and take up cooking.  The love and appreciation from that table warmed my heart.  And it inspires me to cook and cook and cook some more....

What inspires you?

Farm Girl Gazpacho
Serves 6-8

3 tomatillos, husks removed, and chopped
1 avocado, pitted and peeled and chopped
1 small jalapeno pepper, seeded and chopped
1 cup cucumber, peeled, seeded and chopped
1 cup chopped zucchini
1/2 cup chopped yellow bell pepper
1/2 cup green grapes
1/4 cup fresh or frozen peas
8 mint leaves
2 tablespoons chopped cilantro
2 tablespoons chopped chives
2 teaspoons chopped garlic
2 1/2 cups coconut water
1/4 fresh lime juice
2 tablespoons olive oil
Salt & pepper to taste

• Place tomatillos, avocado. jalapeno, cucumber, zucchini. bell pepper, grapes and peas in the bowl of a food processor and process until smooth.
• Add mint, cilantro, chives, and garlic and process again to combine.
• Add the mixture to a blender and add the coconut water, lime juice, and olive oil, working in batches if necessary.
• Blend the soup a few minutes until completely smooth and creamy.  Season to taste with salt & pepper.

Yum it up!!