How is spring going? My January planted potted from seed pea plant finally yielded a single sweet pod. The watercress has two plants a few inches high. My porch just doesn't get much sun, maybe two hours in the morning. Lots of milestones happening to be proud of.
- I was able to attend a good friend's graduation from her MBA program from USC. Now we just need to find out where she will work so we can plan a trip to see her NEW city! As part of that day, I highly recommend checking out Cafe Hue in Montebello area of east LA. Fresh and large and lots of gluten free! Try the Fattoush salad-the sumac is something wonderful! My friend explained it to me as lemon flavored spice.
- Survived another semester of taking a class after work.
- Got a summer vacation booked (managed to convince Dave he should come)-many other attempts but the location or timing didn't work for others.
- A document made it to public review stage for work after 9 months of waiting and another is a month away from finishing.
- Had a great month of catching up with friends local and not! Over free coffee, over the fattoush, over browsing a Japanese market and over a concert in the park. Thankful for Monica, Lillian, Lisa and Liz to make time for me. Finally had the ladies tea party--Vietca, Amy and Allie made it a fab afternoon. Perhaps will share the lemon-rosemary gluten free adapted bread I made and other recommendations based on that next time.
Orange Rhubarb Salad:
Ingredients for two servings
2 rhurbarb stalks-match stick sliced1 orange
handful of leafy (such as watercress) or mung bean sprouts rinsed
In a medium bowl combine sliced rhubarb + 1 orange peeled and segments cut up into bite sized pieces (saving juice for salad). Let sit at least 15 minutes after tossing.
Serving suggestion: with pictured Salmon (peppercorn and juniper berries)
[Note: did not follow the recipe in terms of cooking in a pan, maybe that would have brought out the juniper berry flavor more, I put in the oven at 350 for 15 minutes. Would recommend testing out the pan but overall it seems like a LOT of oil for the recipe with the salmon already having plenty of healthy fats]
Or with chopped up shrimp
Or if in the vegetarian mode, with quinoa and avocado
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Bonus Five or Less Ingredient Vegetarian Recipe: Bean, potato and fennel (3 servings)-
About 30 minutes (10 minutes prep and 20 minutes roasting) if you use canned or if you already have cooked beans on hand. Otherwise add cooking time for the beans. I have liked using the crock pot lately for beans, for whatever reason I can't make beans on the stove anymore. I soak them overnight and cook for 2-2.5 hours but still chewy! Sorry for a lack of picture I was so hungry before each time I ate it or was at work where I didn't have a good enough camera
1 cup dried beans (or 1 can)-try chickpea or kidney
1 fennel bulb and fronds
9 small golden potatoes (fingerling size)-cut into two bites-sized pieces if needed
1-2 tsp olive oil
1.5 cups vegetable stock if desired
1. For dried beans if you have a slow cooker, make them over night for making this breezy. I usually triple the amount of water for the amount of beans. Generally 8 hours on low or 6 hours on high is good...your cooker may vary.
2. Preheat the oven to 400 and grab a glass/metal pan for roasting. May want to lightly oil or PAM it, or use one of those silicon mat (anyone have one? how do you like it?)
3. Rinse and slice the fennel bulb to 1/4" and chop the fronds into bite sized pieces. Rinse and slice the potatoes.
Put fennel and potato in a tupperware that you can later use for storage. Add the 1-2 tsp of oil, snap on the lid and shake-a-shake-a-it to coat oil.
Get the veggies in the oven to roast for 20 minutes or until desired done-ness. A golden brown color means sweetness.
4. Enjoy chowing on the veggies together with warmed beans and 1/2 cup soup stock per serving.
What spring inspiration have you had?
