Apricot Bean Salsa

8 08 2012

Salsa comes down to a few key ingredients: jalapeno, lime, and cilantro.  From there, the possibilities are endless, making it the perfect setting to use summer’s ripest fruits.  Adding beans takes it from side dish to main course.

2 cups cooked yellow eye stueben beans

2 large apricots, diced

1 jalapeno, seeded and minced

1 lime, zest and juice

2 tablespoons chopped cilantro

To make salsa:  Combine all just before serving. Enjoy in bibb lettuce cups.

If making a day ahead, layer all of the ingredients in a large bowl, with the beans and cilantro on top.  Toss just before serving.  If you toss any sooner, you beans and apricot will get mushy.





Red Rice, Yellow Cauli

30 07 2012

Time to embrace color.  Red Himalayan rice comes from Southeast Asia.  Yellow Cauliflower is colored with the golden hue of Indian curry powder.  Make sense out of two perplexing ingredients.

Serves 4

2 cups red rice

1 white onion, diced

2 tablespoons curry powder, home-made or pre-made

1 large head yellow cauliflower, cored and cut into bite-sized pieces

2 tablespoons chopped cilantro

To cook the rice: In a small pot, cover rice with a couple inches of water.  Simmer until tender, about 25 minutes.  Turn off heat, fluff, and keep covered until cauliflower is ready.

Meanwhile, to make your Yellow Cauli:  Place onion, curry powder, and 1/2 cup of water in a large saute pan.  Sweat gently over medium heat until onions are soft and the liquid becomes paste-like.  Add cauliflower to the pan and stir well to coat in the yellow curry paste.  Cover and reduce heat to low to steam cauliflower.  Cook until cauliflower is tender, about 10 minutes.  Add cilantro and stir well to combine.

Serve a big scoop of yellow cauliflower over a huge mound of red rice.  Enjoy!





Cauliflower: What is White?

30 07 2012

What is white?

Cauliflower.  Cauliflower is white.  It always has been, it always will be.  That’s just the way it is.

Or, that’s what I thought.  Then I met farmers.  I went to markets.  I read cookbooks, I talked to chefs, I tasted, explored, experience.

Now, cauliflower is still white.  And it’s purple, green, and yellow.

My world opened up, my knowledge expanded, and my understanding changed.


In ten years, my visions has shifted:  From a world of only-white to a world of variety.

This world is changing.  Nothing is just white any more.  There’s too much more out there to taste.





Basil Cigar

24 07 2012

How to make a chiffonade of basil?  Well, of course, you need to first make a basil cigar.  Just for rolling.  No smoking, please.  This is a health show, after all…





Purple Tomatoes and Purple Basil

23 07 2012

Purple tomatoes?  Purple basil?  Sounds like the perfect match.

Serves 4

3 or 4 purple heirloom tomatoes, sliced

1 to 2 tablespoons white balsamic vinegar

2 tablespoons purple basil

Freshly ground black pepper
Place tomato slices on a large plate and fan out.  Splash on the white balsamic vinegar.  Tear apart the purple basil and scatter over the tomatoes.  Grind a few turns of black pepper.

Share with good friends and sunshine.





Butter Bean Leek Soup

18 07 2012

Creamy, rich butter beans provide body and texture to this addictive soup.  A classic take on French Vichyssoise, traditionalists will serve chilled.  I prefer it warm, straight out of a mug.

3 leeks (about 1 bunch), white and light green parts only, thinly sliced

2 white onions, diced

3 cloves garlic

1 carrot, diced

1 bay leaf

2 cans (about 7 cups) butter beans, no-salt-added, drained and rinsed

In a large soup pot, combine leeks, onion, garlic, carrot, bay leaf, and 5 cups of water.  Bring to a simmer, cover, and cook until leeks and carrot are soft, about 10 minutes.  Add the beans to the pot.  Remove the bay leaf.  Puree half of the mixture using a blender (immersion blender preferred).

Cook a few more minutes to bring flavors together.  Garnish with chopped chives, parsley, or just freshly ground black pepper and serve.





Sweet Cauliflower and Currants

17 07 2012

Tiny currants provide bright pops to highlight the natural sweetness of cauliflower and the sweet licorice-flavor of fennel.  Other dried fruits like raisins, diced apricots, or chopped dates would also work well.

Serves 4 to 6

1 tablespoon fennel seed

1 head cauliflower, stem and florets, cut into bite-sized pieces

1 white onion

2 cloves garlic

1/4 cup dried currants

2 tablespoons roasted sunflower seeds

Place fennel seeds in a large skillet.  Heat over high heat until fragrant, about 5 minutes.  Add cauliflower and onion to the pan.  Continue to cook until onions and caulifower begin to turn brown, about 4 more minutes.  Add the garlic, currants, and 1/4 cup of water.  Reduce heat to medium.  Use a wooden spoon to scrape up any bit from the bottom of the pan.  Cover and cook over medium heat until cauliflower is tender, about 7 minutes.  If the pan becomes to dry or garlic begins to burn, simply reduce your heat and add more water.

Serve over a mound of brown lentils and garnish with roasted sunflower seeds.