Farmer's Market Pasta of the Month

For most of the gardener's out there, you probably have some of these ingredients at your fingertips.  My first crop of beets didn't do very well, so I planted more.  We'll see how they do.  As for my arugula, wow, quite the crop!   With the recent heat, it's on its way out (going to seed), but I was able to scrounge enough for this pasta.  The rest came from the local (actually from Oroville, California) farmer's market.  You can use spinach or chard instead of arugula, however, the peppery flavor of the arugula  was a nice addition. 

I've found that some of my best pastas are the "rustic" ones.  Don't be afraid to try different combinations of veggies.  And if you're a gardener, now is the time to start experimenting!

Ingredients:

2 cups bow tie pasta

2 Tbsp olive oil

2 cups chopped fresh arugula

2 cups beet tops, chopped and stems or ribs removed if not extremely fresh

4 cloves garlic, chopped

2 Roma tomatoes, seeded and chopped

salt and pepper to taste

2 ladles of reserved pasta water

1 Tbsp butter (optional)

Start to bring some pasta water to a boil, adding a pinch of salt after it starts to boil.  Cook pasta according to directions.  Meanwhile, add oil, arugula and beet tops to a large skillet.  Saute until they start to wilt.  Add the garlic, tomatoes and salt and pepper and cook for a little while longer (5 minutes).  

Drain the pasta reserving some liquid.  Put the bow ties into the skillet and stir.  If it's on the dry side, add some of the pasta water, butter and/or a drizzle of olive oil, stirring to mix.  Garnish with freshly grated Parmesan, if you wish, and serve.  Mangia!  So good!   

Grilled Portabella Sandwich

If I had more thumbs, I would say this was a "three thumbs up" sandwich.  And as I plated mine, hubby was already engrossed in his mushroom sandwich.  I heard alot of yums and wows coming from his direction.  I quickly snapped a picture and hurried to take that first bite.  You know it's good when EACH bite is followed by a "yum"!

For a nice change from a burger, try this.  It takes less time on the grill and is quite simple to prepare.

Grilled Portabella Mushroom Sandwich

2 servings

For the marinade:

2 Tbsp olive oil

1 Tbsp balsamic vinegar

1 garlic clove, minced

pinch of salt and pepper

***********

2 large Portabella mushrooms

additional 1 Tbsp oil for brushing

Directions:

Clean and cut off the tough stem part of the mushrooms.  Place them in a shallow dish, gill side up.  Brush the marinade onto the mushroom, and refrigerate for about 1 to 1 1/2 hours.  Heat up the (oiled) grill and place the mushrooms on,  gill side down.  Cook for 4-5 minutes, brush the cap side with olive oil, turn and cook for about 4 more minutes.  Place a slice of provolone cheese on top, let it melt and assemble your sandwich.  I used a simple avocado and a vine ripened tomato.  Next time I'll switch up the bread and try a French or Dutch crunch roll.

This recipe could easily be doubled or tripled. 

Mix it up with Muesli

For a quick and easy breakfast, why not make your own muesli?  I love oatmeal but sometimes crave more crunch!  If you create your own "signature" muesli mix, you can control the amount of fat and sugar, instead of falling prey to the store bought brands with unknown amounts of whatever!

For my muesli, I picked most of my favorites, from pecans, cinnamon, honey and blueberry craisins.  For a healthier version you can substitute fresh berries or a different dried fruit.    There is no rule or recipe here.  You can even make a large batch and have it in your pantry, ready to use.

My Muesli

1 serving

1/2 cup rolled or quick oats

1/4 cup chopped pecans

1/4 cup blueberry flavored craisins (or fresh)

1 Tbsp honey

dash of cinnamon

1 tsp flax meal (optional, but healthy)

1 tsp protein powder (optional, but healthy)

drizzle of skim milk or half & half

Place all into a bowl and microwave for about 40-45 seconds.  Stir and enjoy!  You can add additional milk for a more creamy consistency.  I've found this is a very satisfying and filling breakfast.

Birthday Girl Goes to the Beach

Back to the beach!  For my birthday I chose to satisfy all my senses.  Born and raised near the ocean, I have such a fondness for seafood, walking the tidepools, hiking on the bluffs overlooking the sea and just being able to breath in the moist salty air!  Believe it or not fog does not bother me, unless I need to drive in its soupy thickness.  At least you learn to appreciate those "perfect" days when the fog rolls back and the sun glistens across the water.

The past four days were spent in Half Moon Bay just 20 minutes south of San Francisco, yet WORLDS away!  I wanted to "retreat" with my best friend, my hubby and do all our favorite things.  Athough I didn't get to zip line (one of my favorites), I immersed myself into the coastal life of rising early and hiking the bluffs, walking tidepools, going to the beach, gorging on fresh seafood, taking lots of pictures, or just relaxing on our veranda while sipping some wine.  Happy birthday to me...no fanfare.  I'll save that for maybe, 65 or 70 years young.

Here's a few moments at the beach retreat.



Seal Cove Inn



Hummingbird Haven

Beautiful Cottage Gardens

Trail to the beach through cypress forest

Relaxation time

One of many accessible beaches

Rare coastal sunset

Lemon Lavender Bars

If I had my way, I would re-plant my whole backyard with lavender plants!  And if I lived in a more tropical area, lemon trees would dot my landscape.   Why?  Because there are so many things you can do with both.  Why not mix them to make these lemon lavender bars. 

I've been on a lemon kick lately.  As we speak I have homemade limoncello "macerating" in a large jar, waiting for the last step.  (future post)  When making the lemony liqueur you only use the peel, so now I have juice galore.   Lemonade anyone?

As you bite into these bars, I promise, you'll be pleasantly surprised by a tart crunch of shortbread and lavender permeating your mouth as the  lemony glaze melts in your mouth.   Great for a brunch or wedding shower or a treat for no reason!

Ingredients:

1 stick unsalted butter (room temp)

1 cup all-purpose flour

1 Tbsp culinary lavender buds, slightly crushed with a spoon

1/2 tsp salt

1/2 cup powdered sugar

2 Tbsp lemon juice

1/2 tsp vanilla flavoring

For the glaze:

2 Tbsp lemon juice

1/2 cup powdered sugar

Preheat oven to 325 degrees.  Either butter and flour an 8x8 metal pan or spray with non-stick spray and line with parchment paper, then butter the bottom.  You'll be able to lift the bars right out of the pan.

In a small bowl add the flour, lavender and salt.  Set aside for now.  In a stand mixer with paddle attachment, beat the 1 stick (4 oz) of butter and powdered sugar on high speed until light and fluffy.  Add the lemon juice and vanilla and mix on low speed.  Gradually add the flour.  The dough will be very sticky.  Dip your fingers into water to work with the dough and press the dough into the pan.    Bake for 25-30 minutes.  Remove from oven and cool.

For the glaze, just whisk together the lemon juice and remaining powdered sugar.  Pour and spread onto the cooled bars.  Make sure they cool for another hour or so, remove from the pan and cut into squares.  Makes about 16 pieces.  Delicious!!