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Thursday, December 18, 2014

of critters and christmas tree farms & apple fennel salad

 
 
 
Images from a recent visit to Christmas tree farms in bucolic Sebastopol (Frosty Mountain Tree Farm, Reindeer Ridge and Garlock Tree Farm). The beautiful creatures at the farms were a huge highlight:
 
 
 
 
 
 
 
 

 
 

 
 
 
 
 
 
 
 
 
 
 
 


 
 
 
 
 
 Apple, Fennel and Toasted Walnut Salad

Bright/sweet/savory! Cut one fennel bulb and a large apple (or two small) into matchstick pieces, cut a 2x2 inch piece of Gruyère cheese the same way. Toast a handful of walnuts in a 300 degree oven for about 5 minutes. Dressing: blend 2 tablespoons walnut oil, 1 tablespoon apple vinegar, 2 teaspoons grainy Dijon mustard, 1/2 teaspoon honey, dash of salt. Combine fennel-apple, walnuts and dressing, enjoy!
 
 
 

Tuesday, November 18, 2014

smoked paprika stir fry bento

 
Hi friends! Last night I made a simple but really tasty stir fry of ground turkey with chickpeas, garlic, onion, garlic, eggplant, peppers and lots of smoked hot paprika. Warming fall flavors! This bento was made for Jamison's lunch today and includes the turkey dish with brown jasmine rice, sautéed red cabbage. Garnishes: a gingko cut green apple, garden calendula petals over the rice for golden color and vitamin C.
 
Turkey, Chickpeas and Fall Veggies with Smoked Paprika
 
This yummy dish is good hot or at room temperature, making it quite bento-friendly.
 
1 lb. ground turkey
1 eggplant, dark and shiny, chopped
one yellow pepper, chopped (or color of your choice)
4 garlic cloves, chopped fine
1/2 large red onion, sliced into half moons
1 can chickpeas, 15 ounces, rinsed and drained
smoked hot paprika, freshly ground black pepper, sea salt
1/2 cup tomato sauce or chopped fresh/canned tomato
1/2 cup feta cheese, crumbled
cayenne pepper to taste
 
In a wok or sauté pan, heat olive oil and add garlic and onions, stirring until softened and lightly golden. Add eggplant pieces and pepper slices and chickpeas, turning until coated with oil. Season with sea salt, paprika and black pepper and continue to cook until tender and aromatic. Remove from pan, add ground turkey and sauté, using wooden spoon to break up clumps. Add tomato sauce, season with paprika and salt and brown lightly. Add chickpea-vegetable mixture and raise heat. Add feta, combine. Taste, correct seasonings and enjoy!
 
 
 
 
Camellias are really glorious right now, and I have radicchio and beets perking along in the garden. The kale and kohlrabi starts have been thoroughly nibbled by some nighttime critters, however!
 
 
 
 
 

 
 

Wednesday, October 8, 2014

b is for bentobird

 
Hi friends! I was so happy to find this hand-appliqued pot holder in an antiques shop last week. It inspired this rustic bento, which contains a smoked ham and Italian cheese pastry with chopped salad, zippy radish and roasted mini peppers.
 

 
The light is turning distinctly golden-autumnal as October advances...some pictures from our recent visit to the Green Gulch Farm Zen Center, just outside San Francisco: