I just harvested the last of my radishes to make room for my next crop of beets.  This winter proved pretty challenging for growing baby vegetables, but remember, I’m a newbie gardener so that could be said for just about anything;-)  Since there are just two humans who reside here there are only so many salads with radishes one can – or is willing to – consume (and the dogs know when I sneak them into their food.) In keeping with my theme of  ‘use it up,’ I decided to make a simple dish integrating both the radish bulbs with their lovely greens.

Radishes are in their prime right now, even though they’re available all year.  Nutritionally, they are cooling in nature and about 90% water.  They are a digestive aid and help detoxify our bodies which is great for anyone starting a spring cleanse now. Radish greens also offer health bennies.  They are super high in vitamin C and also contain calcium and potassium.

Sauteed Radishes and Greens

1 TB olive oil
1-2 bunches radishes, cleaned and sliced about 1/2 inch; greens set aside
1/2 tsp. sea salt
Radish greens, cleaned, dried and coarsely chopped
1 TB fresh chopped parsley
1 TB fresh chopped chives

In skillet, warm olive oil briefly and add radishes. Sprinkle with salt and saute for about 3-4 minutes. Add 1/4 cup water and continue cooking approximately 5 minutes more until you notice a nice sheen. Add greens and herbs and cook for one minute more. Serve with fish or chicken.

As most of you know I tend to be a ‘theme’ cook, meaning I like to center a meal around a series of spices or international flavors. And during the holidays, you can throw in color…especially red and green.  This seasonal green bean recipe comes from a favorite restaurant in Sonoma County called Rosso Pizzeria which features an ingredient that is an exciting discovery: smoked olive oil.

When I first encountered smoked olive oil at the farmers’ market, the purist in me kept me walking.  I couldn’t quite wrap my head around olive oil and barbecue.  But then curiosity took hold and persuaded me to at least try the product to make an educated assessment first hand.  I am now a complete convert and find that I’m using a variety of flavors year round and not just for grilling.

Two years ago Al Hartman and Brenda Chatelain created The Smoked Olive Company, producer of a unique blend of olive oils with a range of smoky flavors.  Al has food in his veins.  As the grandson of two chefs, he spent the last 40-plus years around butcher shops and smoked meats.  Al’s natural curiously about food inspired him to pursue a career in oils, searching for the ultimate smoke flavor.  

Al and Brenda don’t use just any ingredients for their product line.  They start with premium local extra virgin olive oil and cold smoke it with different types of wood.  They smoke the oil absent of heat, air and light which can destroy flavor and quality. There are no preservatives or chemicals used in the process and their proprietary blend has a patent pending.  They currently have three flavors which can be purchased online or in many gourmet food and kitchen stores.  Trust me…they make great stocking stuffers, too – or so says Santa:)

Roasted Green Beans with Smoked Olive Oil – Serves 6
You can use any flavor of the smoked olive oils…the Sonoma is my favorite and the Santa Fe gives it a little kick. It’s seasonal and colorful and the perfect side dish for Christmas.

1-1/2 pounds Romano or green beans, trimmed and lightly steamed
4 pounds heirloom tomatoes, cut & cored – or 1 can Muir Glen organic roasted diced tomatoes, drained
1 T chopped garlic
1/4 cup red wine vinegar
2 T agave syrup
1/2 tsp chopped rosemary
4 tsp sea salt
2 tsp grated lemon zest
4 tsp Sonoma Smoked Olive Oil
6 T extra virgin olive oil

For the vinaigrette – roast tomatoes & garlic over medium heat until reduced by 3/4; or use canned and saute with garlic for about 5 minutes.  Add agave, rosemary and sea salt.  Whisk in vinegar, lemon zest and both oils.

Roast the Romano beans over medium-high heat with sea salt until toasty and tender.  Garnish with the tomato vinaigrette and finish with a generous drizzle of Sonoma Smoked Olive Oil.

I have fun with food.  Love bringing home fresh veggies from the farmers’ market and whipping up new dishes based on what’s in season.  I love gadgets, too – not the fancy ones, but those that make our lives easier in the kitchen.  Of course, there’s the food processor, and the blender, the Microplane, and the mandoline.  Now if you haven’t played with one yet…making noodles is a great way to start…

There are many different styles (and prices) for mandolines.  Mine is in the middle and works great.  The key is to buy one with a few attachments so you can slice food into different shapes. And how fun is it to make your own ‘spaghetti’ using a vegetable?  F-U-N.

Zucchini is going gangbusters in gardens and farmers’ markets. It’s quite a versatile veggie that has many applications.  I’ve made everything from zucchini ‘carpaccio’ to zucchini bread these past few weeks.  But still my favorite standby for an easy, fresh dish is shredding zucchini in the form of noodles.

Zucchini “Pasta” with Pesto (one zucchini will yield about 2 servings)

Any type of sauce works here.  I have used a marinara with mushrooms, and lemon/olive oil with Sweet 100 tomatoes and toasted pine nuts.  The kids love it, too!

1-2 long summer squash, ends trimmed
One clove garlic, minced
1 TB olive oil
Your favorite pesto
2-4 oz. feta cheese

Using ‘toothy’ blade, grate squash lengthwise on mandoline to create spaghetti-type noodles.

In wide skillet, saute garlic in olive oil for just a minute until fragrant.  Add ‘noodles’ and saute for about 5 minutes, until slightly soft.
Stir in pesto to taste.  Add feta and top with chopped nuts, if desire.  Serve immediately.

This post is part of Pennywise Platter.

Cabbage is high in nutrients and low in calories (just 15 per cup)  and it’s quite versatile in its many applications.  Cabbage is also a vitamin powerhouse:

Vitamin A: responsible for the protection of your skin and eyes.

Vitamin C: an all important anti-oxidant which helps the mitochondria to burn fat.

Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.

Vitamin B: helps maintain reduce levels of stress and boosts energy metabolism.

The health benefits and therapeutic value of cabbage play a role in the inhibition of infections and ulcers.  It boosts the immune system’s ability to produce more antibodies and is a super cancer fighter. Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system. Source

Lime and Cumin Coleslaw – Serves 4

Kefir is like a liquid yogurt, only fermented – which makes it great for digestion. I served this with babyback ribs, black beans and a red pepper cornbread.  The combination ended up taking on a Mexican theme, perfect with a margarita:)

1 medium green cabbage, shredded
2 carrots, shredded
1 TB chopped cilantro
1 lime
1/3 cup plain organic kefir (could also use yogurt)
2 tsp. toasted cumin seeds
Salt and pepper to taste
Cayenne pepper (optional)

Put cabbage, carrots and cilantro in bowl and squeeze lime all over.  Toss with kefir and cumin seeds and adjust seasoning with salt and pepper.  For an extra kick, add a sprinkle of cayenne.

This post  is part of Pennywise Platter.

In case you haven’t heard…there’s a revolution going on!  It starts in the ground, is grown to feed the earth and to nourish its inhabitants. Food.  A precious yet vital source and the key to sustainable health.  For some, access to food is more difficult than others.  Here in the Napa Valley, we live in a climate that is temperate and suitable for planting a variety of crops.  Sure, we’re known for our grapes, but there are so many possibilities for additional food production that we are just beginning to uncover…

This week I am honored to be part of The Whole Gang’s Food Revolution where 30 fellow bloggers have come together to continue the momentum Jamie Oliver has created, ‘saving our health by changing the way we eat.’  And as a matter of fact, the Napa community has answered that call by launching its first annual “Napa Local Food Forum,” which was held April 28th at the Expo Fairgrounds.

This event was the brainchild of a diverse group of people led by our Agricultural Commissioner with a common vision: to ensure our local food system is socially equitable, environmentally sensitive and economically stable, by producing more food locally and providing access to all.  That means from individuals like you and me, to institutions like our hospitals and schools.

Getting there is no small task and now is when the real work begins.  Through a rich network of panelists, the discussions were loaded and lively.  The range of topics included:

*Enhancing Agricultural Opportunities in Napa County
*Small Scale Food Production
*Sourcing Local and Sustainable Food
*Distributing Food Locally
*Matching Local Foods to Institutions

There was an informative presentation by our County Public Health Officer who laid the groundwork on our current ‘un’healthy state of the union ; a local, seasonal lunch provided by many generous donors throughout the Bay Area, followed by a public town-hall platform where many could express their interests on how to move this agenda forward.

You might be asking how this applies to you…or better yet, how can you get involved?  The challenge is open to anyone who wants to see healthier food at home, in your community.  It can be as easy as planting a row of herbs, to an entire acre of tomatoes and beans.  For example, I have just begun the process of replacing our lawn with planter boxes of leafy greens and root vegetables to accompany my oregano and parsley.

Here are additional ways to bring more locally grown food into your lives:

Plant an herb garden. This doesn’t require much time or space. You can use a box or several pots. And you can buy the starts at nurseries or farmers’ markets.

Buy produce in season – you’ll get maximum flavor, nutrients, and bang for your buck.

Support your local farmers – right now is the beginning of peak season at the farmers’ markets.  Or join a CSA- community supported agriculture. If you don’t have the space or the time to grow your own produce, at least you’re supporting agricultural diversity and keeping transport to a minimum.

For those with land who want someone else to manage it, there a wonderful resource called Farmlink that will connect landowners with aspiring farmers.

Become part of a community garden, or start one of your own.  There are many tips on how to go about it.

If you do have the inkling to reconfigure your personal landscape - check out this video by a family in Pasadena who has turned cement into a green cornucopia.  They now produce much of their own food on less than 1/10th of an acre!

Let your voices be heard in schools.  I think we all know how processed foods have infiltrated kids’ lunches…but it takes a village to demand fresh choices and affect change.  Just look at all the comments that Jamie Oliver receives, and in return he offers recipes and other resources for healthy lunches.

If you would like more information on the Napa Local Food movement, please visit us here or leave a comment below.  We are working on a permanent site, complete with additional resources and networking opportunities!

Curried Cauliflower – Serves 4

Cauliflower is in ‘bloom’ at the farmers markets and now it comes in glorious colors.  They all have the same flavor and will take on whatever spices you add in cooking.  I love curry for its exotic taste and its anti-inflammatory properties.

2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon finely chopped fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
4 cups cauliflower florets, washed and dried
2 tablespoons fresh lime juice
1/2 cup organic coconut milk
1/4 cup vegetable broth or water
Sea salt and fresh ground pepper

1. In a large skillet over medium heat, add olive oil and sauté onion, garlic, and ginger for about 3 minutes. Add curry powder, cumin and sauté for an additional 3 minutes, until fragrant.
2. Add cauliflower and lime juice and stir-fry on medium-high heat for about 5 minutes. Reduce heat, add coconut milk and broth or water, cover partially, and simmer on low heat for about 5-10 more minutes, until cauliflower is crisp-tender. Add salt and pepper to taste, if desired.

This recipe was inspired by nutritionist James Rouse.

In my CSA box this week was a beautiful bunch of broccoli.  Add that to the beautiful bunch I got at the farmers’ market, and another soup was in the making.  I love blender soups – you steam the veggies, saute some onions, measure the stock, pull out the Vitamix and voila!  Dinner is served…and lunch the next day.

Broccoli is one of the best foods you could eat.  It has more vitamin C than orange juice by volume – one cup provides 204% of our daily value!  It is high in vitamin A, folate and fiber.  Broccoli is also known to help with ulcers, skin damage, cataracts and the immune system.  But one of the most impressive benefits to broccoli is the high levels of vitamin K.  Vitamin K helps the body absorb the beneficial mineral calcium. Recent studies have suggested that vitamin K can help prevent or treat osteoporosis and the loss of bone density. If you have a family history of osteoporosis, it is important to make sure you maintain healthy levels of vitamin K.  Recent studies suggested that vitamin K also has preventive and treatment benefits for cancer – specifically prostate and ovarian; and it prevents the hardening of the arteries, which aids in fighting heart disease.

Broccoli Soup – Makes 6 cups

I use miso as my ‘buttery salt’ in soups.  It is another ‘booster food’ which aids digestion.  See more details below.

1 bunch organic broccoli
2 leeks, cleaned and sliced
2 TB butter
3 cups vegetable stock
2 TB organic miso*
1 TB lemon juice
Fresh ground pepper

Directions
Rinse broccoli and cut into florets.  Steam until soft, approximately 15 minutes.
In separate skillet, saute leeks in butter until slightly browned, about 15 minutes.
Put broccoli and leeks into blender.  Add remaining ingredients and mix on high until smooth.  Adjust seasoning to taste.
Reheat and serve with green salad and fresh whole grain bread.

*Miso: Although miso is usually made from soybeans, it can also be produced from rice, barley or wheat by adding a yeast mold (known as “koji”) and other ingredients that are allowed to ferment.  Once this process is complete, the fermented ingredients are ground into a paste similar in texture to nut butter. Miso’s minerals support immune function, energy production, bones and blood vessels.  It is also high in vitamin B12, which is low in most vegetarian diets.

This post is part of Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free and Pennywise Platter from the Nourishing Gourmet.

I always have a drawer full of sweet potatoes on hand and have been using them in everything from sweet to savory.  This recipe from Delicious Living Magazine (the free one you get at health food stores) intrigued me with its addition of almonds and yogurt, for both added texture and subtle creaminess.  The pairing of lentils and sweet potatoes is lovely, and the garnishes did not disappoint.  This stew is a great way to warm up the palate on a cold winters’ night.

Curried Lentils with Sweet Potatoes – Serves 4

The lentils, sweet potatoes and greens offer abundant nutrients, especially low calorie protein and fiber.  Just one serving contains 20 grams, which is over half of your daily requirement!  Curry powder is anti-inflammatory from the inclusion of turmeric, so feel free to add more to taste.  This stew can be served alongside fish, or on its own with salad and whole grain bread.

1 TB olive oil
1 cup chopped onion
2 large garlic cloves, minced
1-2 TB curry powder
1 TB minced fresh ginger
1 tsp ground cumin
1 cup lentils, rinsed
21/2 cups low-sodium vegetable broth
1 medium sweet potato (about 8 ounces), peeled and cut into 1/4-inch cubes
4 cups organic baby spinach leaves (or any dark leafy greens – I used kale)
Sea salt, to taste
1 cup plain, organic whole-milk yogurt
1/2 cup chopped raw almonds

Directions:
1. Heat olive oil in a medium pot; add onion and garlic and sauté until soft, about 5 minutes. Stir in curry powder, ginger, and cumin and cook for 1 minute. Stir in lentils and broth; bring to a boil, reduce heat, and simmer, covered, for 10 minutes. Add sweet potatoes, cover, and cook for 10 minutes longer, until water is absorbed and sweet potatoes are just tender. Stir in baby spinach and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste.
2. Transfer to four serving bowls and top each with 1/4 cup yogurt and 2 tablespoons chopped almonds. Serve immediately.

Many nights I forage in my kitchen looking for inspiration to make dinner.  When I can’t find her, I rely on Plan B: “go with what ya got.”  Yesterday I pulled out some portabello mushrooms I had been wanting to use for just this type of dish.  Like baked potatoes. portabellos are great for filling with all types of flavors.  They are quite meaty and absorb whatever liquids you use for marinade.  I paired them with the sweet potatoes I had left over from Thanksgiving, and another main course was born.

When I’m ‘batchin’ it, I  tend to whip together dishes that aren’t necessarily ‘blog worthy.’  Sure, they taste great, but they might be a hodge podge and not the best looking on camera.  Once I took a bite of this hearty goodness, I just knew I had to share it with you.

Stuffed Portabellos – Serves 2
Sweet potatoes are a terrific source of vitamins A (beta carotene), C, and B6 as well as calcium, potassium, and iron. They are high in fiber so they will stick to your ribs, keeping your blood sugar and appetite in check. One cup of baked sweet potato has 4 grams of protein and less than 100 calories.

2 portabellos mushrooms. cleaned and gutted
1 TB tamari sauce (or low sodium soy)
1 TB olive oil
1 clove garlic, minced
2 sweet potatoes, scrubbed
1/2 lime, zested
1 TB lime juice
2 TB olive oil
2 tsp. cumin
1 tsp. sea salt
1 TB chopped cilantro

Marinate mushrooms for one hour in olive oil, garlic, and tamari.

Meanwhile, preheat oven to 400.
Wrap sweet potatoes in parchment paper and foil and bake for approx. 30 minutes, or until soft.

Pour off excess marinade from portabellos and grill for 3 minutes on each side.

Once potatoes are cool enough to handle, remove flesh from skin and put into saucepan or skillet.
Add olive oil, cumin, salt and lime and cook on low heat until warm.

Scoop potato mixture onto mushroom and top with chopped cilantro.  Serve with green a salad and lime vinaigrette.

I am part of something new and exciting this week.  Seven fellow food writers are joining together for a “Progressive Thanksgiving Dinner Party“  and you are invited to attend!  Each of us will be offering recipes every day this week comprising an entire holiday meal. You will have several options for each category, depending on taste and food combinations.  Yesterday we started with beverages at Whole Life Nutrition and Gluten Free Organics.  Today I will be presenting an appetizer, along with two more from Book of Yum and Gluten Free Organics.

Goat Cheese with Cumin and Mint – Serves 8-10

This is a holiday favorite each year both for its exotic taste and festive color.  It is simple to make and a definite crowd pleaser.

1 large log fresh goat cheese (about 11 oz.)
2 TB cumin seeds, lightly toasted and crushed
Freshly ground pepper
3 TB extra virgin olive oil
¼ C minced mint leaves, plus sprigs for garnish
1 English cucumber, scored with a fork
½ C pomegranate seeds

Directions
1.    In small bowl, mix goat cheese with cumin, pepper and mint.  (Can be made ahead and refrigerated for up to 2 hours.)
2.    Trim and remove ends of cucumber, then slice into ¼’ inch rounds.  Arrange on serving platter.
3.    Top with cheese mixture and drizzle with olive oil.
4.    Sprinkle pomegranate seeds over top and garnish with extra mint.

> This spread could also be served with gluten-free crackers.

**Here’s the schedule of where to go next for the main course, side dishes and salads…and dessert:

Ali and Shirley will be serving MAIN COURSE on Wednesday, Nov. 18 at Whole Life Nutrition Kitchen and Gluten Free Easily
Diane, Stephanie, Shauna  and Ali will be serving the SIDE DISH/SALAD on Thursday, Nov. 19 at The W.H.O.L.E. Gang, A Year of Slow Cooking, Gluten Free Girl and Whole Life Nutrition Kitchen
Jean, Ali and I will be serving DESSERT on Friday, Nov. 20 at Whole Life Nutrition Kitchen, Gluten Free Organics and Cook4Seasons

>>And for more healthy tidbits and recipes, now you can follow me on Twitter!

Pinch me. I think I was dreaming. This past week I was in the most beautiful place on Earth.  I had the good fortune of assisting with a cooking class at Esalen in Big Sur, CA, for five days.  I had fully intended to write from my perch, but there was no internet service so, alas, I was ‘forced’ to kick back and become a sponge.

The course, “Improvisational Cooking for Health and Vitality,” emphasized using vegetables harvested fresh daily from 4 acres of organic gardens overlooking the ocean.

If I were kale there, I would grow, too!  It was a culmination of organic and sustainable produce, ancient grains and heirloom beans, nutrient dense, bursting with vibrant flavors.  It is the true definition of local and seasonal, and all that I embrace and promote in my teachings and in my kitchen.

As you know, dark, leafy greens are a staple in my diet and I hope in yours, too.  They are high in fiber and anti-oxidants, loaded with minerals like iron and calcium (one cup can contain up to 400mg and is more bio-available than dairy), and are effective in the prevention of many diseases such as cancer.

Most ‘green leafies’ take on whatever seasoning you play with and can be so versatile – appearing in everything from soup to eggs, or simply on their own.

We sauteed bunches of kale, Swiss chard, bok choy and spinach.  We created many ethnic combinations.  One of my favorites was the most simple.  It’s an Asian dressing using ginger and orange, perfect for an autumn lunch or side dish at dinner.

Sauteed Greens with Orange-Ginger Sauce – Makes about 2/3 cup

The instructor for this culinary workshop was Leslie Cerier.  Leslie is an accomplished cookbook author, including “Going Wild in the Kitchen” where this recipe originates. Any greens can be used, and the dish can be served cold or hot. The potency of the ginger is pronounced, so do refrigerate what you don’t use.

1/2 cup fresh squeezed orange juice
1 TB fresh grated ginger
2 TB umeboshi vinegar*
1 TB toasted sesame oil

Place all ingredients in medium bowl and mix until well integrated.  Adjust seasonings if desired.
Serve with sauteed greens, veggies, or over salad.

*Umeboshi vinegar is pink brine with a deep cherry aroma and a fruity, sour and salty flavor. It is a by-product produced when umeboshi (Japanese pickled plums) is made. It is said to aid with digestion and combat fatigue.
If you don’t have umeboshi, you can substitute rice vinegar with a pinch of salt.