At the end of the day

Yesterday was a day...not an especially bad one but not a great one either. There is a spot in our yard that we have rebirthed and it was just the place for me to reclaim the day. I needed to sit for awhile and decide whether to let things end as is or make them better. There is a little bench there that I have dubbed The End of the Day Bench. I sat there, musing.

After an hour or so, I faced the reality that I still had dinner to make and whether it was a sympathetic reaction or coincidence, my 'fridge was in the same sort of state. Lots of half eaten bunches of this and that, a lone squash and fairy tale eggplant, an ear of corn, a bunch of basil...the "end of the day" for much of what I had gotten at the farmers market. Do I let it all fester or make it into something better? Hmmm...

Given my personality, I set to work on the "better" and here is what I came up with...a nice, soothing summer pasta that eased the day into a peaceful night.

End of the Day Pasta


Take a peek inside your 'fridge for your own combo of goodies. I had a mix of mushrooms, corn, zucchini, pattypan squash, and little fairy tale eggplants that I sautéed in olive oil and lots of garlic and seasoned with Herbs de Provence, a little sea salt and fresh black pepper. Right before serving, I added in Swiss chard and fresh basil sliced into thin ribbons and cooked all until tender. I served this veggie ragu over spinach linguine and garnished with some goat cheese and lots of fresh basil. Then, as the perfect ending to the day, a nice dollop of fresh pesto.

Anything you do to reclaim the goodness of a day?

Chili'n here at Project Central

Yep, that's what it is around here. Exciting. Looks as if my home were a rug and all four corners were gathered up, given a good shake and everything ended up a'jumble up in the center. Yep...that is pretty close to how things look here. I have enough to do to put a month of Sundays to work! First thought was garage sale. My lovely neighbor is working hard to convince me otherwise.

Here is one of the successes of last week...a forlorn, falling apart nightstand that I was encouraged to pitch to the curb.  But, goodness...it's "real" wood...solid beech and weighing in at about 50 pounds! They don't make them like this any more.

I decided a little rescue work was at hand and powered up the sander. Now...first things first...I am a real klutz and machinery of any kind (except the Vitamix) and I are a tentative mix. But, I really love old things...clothes, jewelery, furniture, accessories with a "feel" of history to them. Couldn't bear to toss it to the street. Just give me an afternoon with it...

Here is how it turned out! I am pretty psyched and now looking around the house for more sanding projects! Furniture...beware!

While I was scurrying to get this done, I also needed something for dinner...something that would just bubble and stew while I was figuring out the sander and exactly what to do next without creating trouble.

This recipe from Dr. Oz fit the bill and was delicious, although a tat on the spicy side...not overly so but it did have a kick. Definitely have yogurt available. It will cut the heat down to a nice chillin' level. Don't let the list of ingredients make you hesitate, either...go for it!

Dr Oz: Food Network’s Veggie Chili Recipe

2 Tbsp extra-virgin olive oil
1 large chopped onion
2 large chopped bell peppers (1 green, 1 red)
3 medium carrots, finely chopped
Kosher salt
6 cloves garlic, finely chopped
3 Tbsp chili powder
1 Tbsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
½ to 1 chipotle chile pepper in adobo sauce (chopped)
1 Tbsp tomato paste
2 corn tortillas (tear into pieces)
½ C brewed coffee
1 (28 ounce) can whole plum tomatoes (crushed them with your hand)
2 Tbsp cocoa powder (unsweetened)
2 (15 ounce) cans pinto beans, drained and rinsed
½ head cauliflower
½ C finely chopped fresh cilantro, plus torn leaves for topping (optional)
Shredded reduced-fat cheddar cheese, sliced scallions and/or plain Greek yogurt, for topping (optional but highly recommended!)

Heat the olive oil in a large saucepan on medium-high heat. Add the onion, bell peppers, carrots and ½ teaspoon salt. Cook, stirring frequently, until the carrots begin to soften (8 minutes). Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes, adding a splash of water if the mixture begins to stick. Add the coffee and simmer until almost completely reduced (about 30 seconds). Stir in the tomatoes, cocoa powder, beans and 2 ½ C water. Bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly (about 1 hour, 30 minutes).

Meanwhile, trim the large stems off the cauliflower (or sand down a nightstand) and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt (to taste). Add some water if the chili is too thick. Ladle into bowls and add toppings as desired. The herbs added at the end make it pop. Makes a lot!

Happy Monday!

Rolling, Rolling, Rolling

Those sweet babes are rolling!!! Yippee! Oh, it is so much fun watching those Grand Ones roll into new antics. (Thank goodness for the wonders of videos and technology!) Now they are flipping and rolling over and very much pleased with themselves to boot. Their smiles are so bright...definitely rival the gorgeous Supermoon! Such sweet ones! Oh my.

I rolled from one thing into another this weekend, too, and ended up with a full plate of comida auténtica for Cinco De Mayo. It's funny, because except in Puebla, this "holiday" is really celebrated way more in the U.S. than it is in Mexico. At any rate, it is a great reason to try out some new platos mexicanos.

Here are some pictures of what I made. I had only intended to make up a big pot of heirloom beans but like I said, one thing rolled into another and all (except breakfast!) were quite good with that mint julep!

Huevos Revueltos...Mexican Scrambled Eggs

Chopped prickly pear cactus paddle that turned into

 Ensalada de Nopalitos...Prickly Pear Cactus Salad...so much fun to make and eat!

Tacos de Verduras (veggie tacos) flipping over in the pan to join

Heirloom Frijoles

Dinner complete with Queso Fresco and both Mole Verde and red Salsa Fresca 

It was lots of fun cooking and watching these dishes evolve! And, oh my...wait until you see dessert! I will show you that Friday. Don't miss it!

Tomatoes are not very flavorful yet and so I am going to share another salsa recipe, also from Saveur. This picture is theirs as well, although we do have the same dishes!

Spicy Pineapple Salsa

1 cup finely chopped fresh pineapple
1/4 cup finely chopped cilantro
3 tablespoon fresh lime juice
2 tablespoon fresh orange juice
1 1/2 teaspoon sugar
1 teaspoon kosher salt
2 jalapeños, stemmed and minced
1/2 small red onion, minced

In a large bowl, mix together all ingredients; serve at room temperature. Makes about 1 1/3 cups.                                                                                                     

I'll have my mole with mint, please...

Time sure has a mind of its own, right? It needs to back off "fast forward"!  I can't believe how fast this week went. This weekend is both the Kentucky Derby and Cinco de Mayo or in my world, mint and mole. I will definitely be trying my hand at a mint julep and also at a new recipe for mole.

Actually, to simplify my life and the weekend, I should just put a straw and sprig of mint in tall glass of mole. Oh my goodness, I love it. When we lived in Mexico, we went several times to Puebla (Cinco de Mayo marks the Battle of Puebla) which is home to some of the most gorgeous tile and pottery, most intriguingly carved doors and wood trims and of course, world famous mole. And, the markets in Mexico...divine

Breakfast in Mexico served on fabulous talavera

I saved this Saveur magazine from last May.

I really like that magazine. The photography is stunning. In my other life, I would love to be a food stylist/photographer...so fun! Look at this squash blossom salad...

Among the recipes that caught my eye was one for a green mole. Thought it would go well with Our Green Table...ha! It looks simple enough and, hey, as long as I have the blender out for those mint juleps. At the end of the post, check out a delish option for those of you on the go.

Mole Verde (from Saveur)

8 ounces tomatillos, peeled and chopped
2 jalapenos, stemmed and chopped
1/2 cup cilantro leaves
2 tablespoons kosher salt (I am starting off with 2-3 teaspoons, adding more if needed!)
2 cloves garlic, chopped
2 8" flour tortillas, toasted
3 tablespoons olive oil (Saveur said to use canola, but I am not fond of it)
4 cups low-sodium veggie broth

Heat tomatillos and jalapenos in a 4 quart saucepan over medium heat and cook, stirring occasionally, until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas and about 1 cup veggie broth. Puree.

Heat oil in a 6 quart saucepan over medium-high heat, add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes. Whisk in remaining 3 cups veggie broth and bring to a boil, reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.

For those of you scurrying around town this weekend, chase down a food truck. Here is what I had for dinner last night. Ole! Have a great weekend!

Luscious avocado and bean taco from

Play time!

There are days, when I have more time, that I really like to play with my food. This weekend, I had some leisurely moments and had a great time playing with colors, textures and shapes...just for a little fun. Here are the pictures made from produce I got at the weekend markets and at the end of the post, a little more color fun! Happy Monday!

Friday's Market Salad with a little help from 'fridge leftovers!

Sauteed Bok Choy, Broccoli and Shiitake Mushrooms

Sunday's Market Salad...decidedly tropical

and two pals for Friday's L'il Miss Carrot Top

 Miss Egg 'Em On

Mr. Rad Ish

I also went to a class on juicing and when I got home, got some great news about my niece's company. She works for Sherwin-Williams and one of their green colors was chosen as a "Favorite Green" by a senior decorator at Ballard Designs. The color is "Overt Green" and is just a sparkling, fresh, full-of-life green. My sister-in-law chose an equally smashing color, an orange, for her front door called "Adventure Orange". Here are the paint chips...computer doesn't do them justice.

After playing with all three things, juice class and two paint colors, what did I come up with? Fresh carrot juice with a sprig of mint. Delish!!

Ginger Orange Carrot Juice

In a heavy duty blender, put 3-4 ice cubes, 3 medium carrots (washed but not peeled, cut into chunks), good slice of fresh ginger, 1 whole orange (without skin) and 1/2 whole lemon (without skin). Blend away until smooth, adding purified water as necessary. It will have the texture of juice "with pulp". I guess you could strain it but gosh, there goes all the fiber. Serve chilled with a sprig of mint.

Keepin' the Dream Alive...

I think I have already shared with you that most of my cookware is ancient. Goodies I inherited from my mom, grandmothers and aunt. The only "pot" I can remember buying is the bean pot in Monday's post.

All of them are well worn, mostly Revere stainless steel with copper bottoms and an assortment of enamel over cast iron pieces. I love them and put them all to good use. Modern benefit for ancient wares? They are all made from very safe materials and are really energy efficient. There is one pot that has remained sidelined...just too far gone and missing a lid. I wax poetic over it because it is an honest to goodness Le Creuset in swoon...orange, the original color and my favorite. I bet it is close to my age, too. Sigh.

Anyway, I called Le Creuset yesterday on a fluke and asked if, by chance, they had a lid and had any suggestions on how to restore this pot to its former beauty and function. Bad news...no. That size was discontinued ages ago. Good news...would I like a new one in the current size? Oh my...are you kidding? I had to pay a small replacement fee but trust me, it was a pittance.

On their website, it clearly states that Le Creuset offers a lifetime guarantee. I explained that I was not the original owner and also that I had inherited it, not gotten it at a garage sale. No problem. "Lifetime" can be enjoyed by many cooks apparently and really means "eternal". Just amazing. I am pretty ecstatic and packing up the old gal as I write this. Looks like Le Creuset not only cooks like a dream but also is a company that wants to keep the dream alive.

Dreamsicles!

To celebrate, I am making this dish from their website using spring's all stars...asparagus and eggs! See some pix below the recipe for a look at some other "stars of the season"!

Grilled and glorious

Dunbar "Divas" best!

Roasted Asparagus topped with Eggs

From Le Creuset's website: "It’s fun to cook with versatile cookware because you have so many options. Here we do the unexpected: roast asparagus, and in the same pan, fry the eggs and top each serving. The pan’s size lets you roast the vegetables and turn them halfway through the cooking. Use this as a different first or appetizer course."

1 1/2 pounds asparagus spears, medium thickness (36 to 42 spears)
3 tablespoons good olive oil, preferably Spanish, divided (I love Spanish, too!)
1 1/2 teaspoons Spanish sherry vinegar
Kosher or sea salt and freshly ground pepper to taste
6 large eggs (preferably from local farmer)
Strips of jarred piquillo peppers for garnish
1/4 cup grated manchego or Parmesan cheese (optional)

Preheat the oven to 425°F. Place a rack in the middle of the oven.

Bend each asparagus spear and snap off the tough fibrous end. Rinse the spears and pat dry. Arrange them on the pan and drizzle them with 2 tablespoons of the olive oil. Use your hands for this. Sprinkle with a little salt and pepper and toss again.

Place the oval skillet in the oven and roast the vegetables for about 5 minutes. Slide out the rack and use two wooden spoons to turn the spears over. Continue roasting another 4 or 6 minutes, depending on the thickness, until just tender.

Remove the skillet from the oven and place on the stovetop. Divide the asparagus between 6 plates (6 or 7 spears per plate) and drizzle a bit of sherry vinegar over each portion. (The asparagus may be served at room temperature.)

Set the pan on the stovetop and turn to medium-high heat. Add another tablespoon of oil and a tablespoon of butter to the skillet. When it is heated, quickly saute the ham strips. When the ham pieces are crisp, move the skillet off the burner. Remove the ham to a plate lined with paper towels to drain.

Return the pan to the heat and fry the eggs until the whites are set and the yolks are almost set but still a bit runny. Using a thin spatula, carefully lift each egg and place each atop the asparagus. Dust each egg with salt and pepper. Top each egg with equal amounts of the ham and strips of pepper. Sprinkle the optional cheese and serve immediately. Serves 6.

Have a great weekend! I have some "cheese-y" news to share Monday!

L'il Miss Carrot Top says "Keep dreaming! Have fun! Be well!"

Ha! I love taking pictures of food almost as much as I love cooking and eating! Here are some pictures from a brief visit to get my eggs this morning...

New kids on the block!

Carrots, radishes, some wild radish pods, two kinds of bok choy, kale and a few eggs

Potluck-y Beans

Here is a new beauty in my kitchen...two actually. I cook a lot of beans and have wanted a great bean pot for some time. I lucked into this one at local kitchen shop. Then, I stumbled upon this fabulous spoon at the farmers' market. Perfect pairing! I was so excited to finally cook beans in an honest-to-goodness clay bean pot. And yes, I made sure the pot was certified lead-free.

If that dish doesn't run away with that spoon, I am going to!

Next, all I needed were some fabulous heirloom beans. Luckily, I have lovely stash of them!

Here is how to get them looking like this...simply yummy! And, you don't need much luck at all. Only this simple recipe and any big pot or Dutch oven will do just fine.

Potluck-y Beans

Wash one pound of beans thoroughly, pick out any rocks (!), and place in a deep glass bowl with fresh filtered water to cover beans by about 2 inches. Let soak about 4-6 hours.


Meanwhile, make a melange of seasoning veggies. I used fresh carrots (some lovely purple and yellow heirloom varieties) onion, fresh garlic, celery and sauteed them in olive oil 'til soft.

Look at those gorgeous carrots!!

Add veggies to the beans and water. Do not drain off soaking water! Add extra water to cover beans by about 1-2 inches. I also tossed in a little cinnamon, cumin and a few red pepper flakes. Bring to a hard boil and let boil 5 minutes. Reduce heat, cover and let simmer 1-3 hours depending on the bean. Only when the beans are soft, add in salt or some acid and go to town with your own seasonings. If you add in either salt or acids like tomatoes at the beginning, you will have a pot o' pellets.

I served my beans over wild rice (love it) and added a berry gorgeous market salad. Happy day to you!

Sustained by Foraging

My dad always told me I was part ferret...love to go foraging! Last week was an explosion of opportunity. While this is a longer than usual post, lots more than usual happened. On Thursday I went to both a presentation on environmental toxins and to the Little Rock Sustainability Summit, the latter held at the William J. Clinton Presidential Library. I loved being there. The meal was incredible and I wondered what influence Bill Clinton's vegan lifestyle has had on the Clinton Library's restaurant, Forty Two. The lunch was amazing and full of fabulous veggies.

Grilled portabello with rice pilaf, corn and sweet potato "hash", grilled zucchini and spring greens salad with grilled baby patty pan squash, radishes and goat cheese!

There are a great many wonderful green changes happening here and it was exciting to learn them. The summit's keynote speaker was from L'Oreal and sadly I was not so amazed. Came home really unsettled and feeling it was even more important than ever to keep learning and sharing with those willing and eager to lead a cleaner, greener life.

I felt like the Center for Disease Control's report here (the 2009 report was updated in Feb. 2012 with the addition of 34 new chemicals) and real risk that children now being born will not lead as long and as healthy a life as we have, in part because of all the chemicals sabotaging their well-being, were more subject to economic review than to the more precious (my opinion) human and environmental costs. (In all fairness, this was not a summit specifically on human risk, either consumer or workplace, but on the economics of sustainability. I was impressed by all the intra-company efforts towards sustainability, though, but my interests rest primarily with the Natural Environment and Healthy Communities in this model below).

I am trying to write logically here and not get riled. Calm and steady. Calm and steady. I very diplomatically (I thought at least) asked a very simple and fair question about L'Oreal's plan to examine and reduce any harmful chemicals that may exist in their 23 brands (they use several mentioned in the CDC report) because there has been so much consumer interest in this critical topic, especially given that 34 new chemicals were just added in February to this report.

I was genuinely curious and instead of listening to heresay, I thought it was a great opportunity to ask a direct question from a sustainability expert of one of the largest cosmetic companies in the world. Perhaps they had a 5 year plan to move all their products into truly greener, "non-toxic" formulas avoiding some of the chemicals popping up on the news, listed in reports, found in breast cancer cells, spilling into waterways, etc? I also asked about a highlighted bullet point in her presentation...something called "eco-label".

Here is the answer I got: all products were safe. No answer on the "eco-label".

The speaker even commented on the lead in lipstick issue and said they were not very concerned about their products' contribution (Note:L'Oreal brand had 5 of the top 10 highest lead-containing lipsticks tested) because lead was "ubiquitous" and was in the glassware on the table, water I was drinking and, then incredibly, in my opinion, she added that "we  may get some on our napkins, but we really don't ingest lip products". Really? We don't? I know I do every time I lick my lips. And, how about planting a kiss with lead-based lipstick or lip balm? What about the toddler or pup who gets into mom's makeup bag and eats a tube of  lip color? After all, isn't it about bio-accumulation day after day, exposure after exposure? I think Mother Earth can answer that one for us!

I am sticking to my mission.that "cleaner and greener"  food whether eaten through my mouth or body's pores means better health for me, my family, my community and Mother Earth and lots less to worry about. Boiled down to the basics, I am what I eat and what's eating me and I would like to remove some of the 219 chemicals the CDC says I am exposed to every day because I have the choice to do so.

On that note, Saturday I hit the streets with my pals and went to lots of local farmers' markets. Such delicious, foraging fun and I will have much more on my finds! Here is a pix of some of the goodies...

Delicious strawberries, Swiss chard, flat leaf parsley, Portuguese cookies, eggs, fresh garlic, amazing ice pops, lemon vinegar and absolutely sinful toffee

Here is a real quick recipe...thanks to The Divine Miss M and Mark Bittman!  In the interest of space, I will give the link here: yummy soup. The Divine Miss M, a fabulous cook herself, uses veggie broth instead of water and adds in more beans. Speaking of which...I have something great to show you Friday!! xox

In a pickle?

Here is a peek at the lovely eggs I have locally...just beauties!! They are from our Dunbar Community Garden Project (check them out on Facebook here. What a terrific-ly delicious project!) Soooo much nicer and kinder to have these fresh eggs on hand than grocery store eggs or the "floating wonders" I had left in my 'fridge!

Eggselent addition to Our Green Table!

Some of the "gals"

Great idea!!

I didn't dye eggs this year and missed it. I do love using onion skins, berries and beets to swirl up pretty, naturally colored eggs. Next year...

In Wednesday's NYT food section, there was an article about how many families (rural and especially, urban) are now keeping hens and some great recipes on how to enjoy fresh eggs.  Made me miss our sweet hens Johnnie and Georgie. I recognized a name in the article...Ian Knauer and remembered a lovely multi page feature on him and his Pennsylvania farm family's heritage of great food in Gourmet magazine. I grew up with a lot of that wonderful food...shoofly pie, scrabble, sauerkraut. Fortunately, I had saved the issue.

Lovely photo spread...look at eggs on right page

In it is the perfect answer to my wanting to dye up some eggs and maybe, if you did dye a bunch, also the answer of what to do with all the extra hard-boiled eggs you may have hanging around today! In true Pennsylvania Dutch fashion...pickle 'em.

Pennsylvania Beet-Pickled Eggs (adapted from Gourmet Magazine)

3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced*
1 small shallot, sliced
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
12 hard-boiled large eggs, peeled

Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.

Ian's note:
•Eggs can be marinated, chilled, in an airtight container up to 3 days.

*My Note: I used 2 beets, scooped them out of the brine and then ate them for dinner!! 'Natch, right?  Also, the brine will firm up the egg whites and so to prevent tough, rubber-y eggs, I suggest brining them for no more than a day.  Or, undercook them slightly to begin with. If you choose to devil the yolks, mix a little of the brine into your mayo. Think how gorgeous yellow beets would be here, too! Pretty!

What are some of your ideas for using leftover hard-cooked eggs?