CityMama™

Tangerine and Red Onion Salad with Fresh Mint

We are swimming in citrus from our CSA, and after eating our weight in oranges, Mandarins, and Meyer lemons all winter long, after making two quarts of marmelade, there is only so much you can do.

One of my favorite ways to use up oranges and tangerines is in a savory salad. You can be fancy and cut supremes and make your salad that way, but I think it's just as pretty to go the composed salad route. For this one, all you do is slice up 5-6 tangerines, top with thinly sliced red onion (you can soak the slices in a little acidulated water first then drain to take away some of the sharpness, if you like), and fresh mint leaves. Salt the whole mess generously—really, don't skimp, the citrus needs and can take a copious amount of salt—the drizzle some white balsamic vinegar and olive oil over (to taste), and top with several grindings of black pepper.

This makes a delicious accompaniment to roasted pork, grilled chicken, or steaks.

Note: I post lots of my food photos on Instagram (mobile app). Find me there!

Crazy for pickles

My brother and I used to drink pickle juice straight out of the jar when we were kids, that's how much we love pickles. Happily, I have passed my pickle love on to my daughters. They especially have a fondness for Bubbie's Bread and Butter pickles. We can stand at the fridge plucking them right from the jar and shoving them into our mouths. Pickled vegetables, with their zing and zest, are just so satisfying. Love this video in which the owner of local (to me) pickle shop talks all things salt-pickle. Fascinating.

Link Love: Going raw does a body good

My Monday Normal Green column is up on Tonic News Network. If you are interested in the vegan, raw almond paté in the photo, here is the recipe. I promise, it is easy and delicious:

SPROUTED ALMOND PATÉ (inspired by Ani Phyo)

• 1 cup of sprouted raw almonds (soaked overnight then drained and patted dry)
• 1/2 cup sprouted raw sunflower seeds (same procedure as above)
• 1 tbsp olive oil
• 2 tsps Indian (madras) curry powder
• 1 cup water
• sea salt to taste

In a food processor, whiz almonds, sunflower seeds, oil and curry powder together until crumbly. With processor running, slowly drizzle in water until a paste-like consistency is achieved. It will be chunky rather than smooth.  You may not use the whole cup of water. Salt to taste. This is the pate base and is delicious like this, but I like to jazz it up by adding a rainbow of chopped raw veggies and herbs (a little of this a little of that in any combination):

• diced red bell pepper
• diced cucumber
• avocado cubes
• cherry tomato halves
• diced carrots
• sliced celery
• sliced baby bok choy
• sliced green onion
• chopped fresh mint
• chopped fresh basil
• chopped fresh cilantro
• a squeeze of lime

To eat, scoop some almond paté into a bowl, toss in your veggies and herbs, mix well, squeeze lime over, devour.

Note: Store the paté separate from the veggies. This makes a batch that lasts me 2-3 days.

Penne with raw tomato-pepper sauce

This sauce is completely raw and probably not like anything you've ever had on pasta. I first had it when I was visiting my family in Rome. My aunt made a version of it (I hope I am doing it justice) and it blew me away. I had never tasted anything like it and as soon as the explosion of flavors hit my mouth, I knew I had to learn to make it.  Thankfully, it's easy.  Easy but tastes hard. And sometimes that's what it's all about, right?

I've never seen this on any menu in any Italian restaurant in the States, or even in Italy for that matter. It also doesn't appear in my numerous Italian (as in, written in Italian) cookbooks.  I hope you enjoy it.

Here is our cast of characters, and aside from olive oil, basil, salt and pepper, this is pretty much it:

Salad with all kinds of sprouts

After our trip to the farmer's market today (and after our amazing dinner at Junnoon the previous night where I had a delicious plum, mung bean sprout, and peanut salad—review coming soon), I was inspired to make this summery salad.

This salad is chewy and satisfying. It's the perfect "big bowl" meal salad.  My kids really loved this. I think it was the sprouted peanuts (the pink things in the photo).

Place the following in a large wooden bowl:

• 2 handfuls hearts of little gem lettuce
• 2 handfuls of sunflower sprouts
• 1 handful of spicy (or onion or radish) sprouts
• 1 handful of sprouted peanuts
• 1 handful of sprouted lentils
• a handful of heirloom cherry tomatoes, halved

Toss with your favorite mustardy vinaigrette. Add sea salt and pepper to taste. Serve at once.

Local Goodness: Three things I'm enjoying this week

I rarely buy ready-made salad dressing, but I lately, I've been buying Annie's Naturals Woodstock dressing two bottles at a time. It has just enough creamyness and tang without being overly "tahini'd." So good on a chopped salad full of crunchy veggies like cukes, peppers, radishes, and carrots that stand up to the assertive dressing. The corporate headquarters of the Vermont company located in Napa, CA.

GoRaw Flax Snax Crackers. Amazingly tasty and full of flavor. Hits the spot when you need something crunchy/salty. Made in Mountain View, CA.

Home Craft Breads' raisin walnut cinnamon rolls. Dense and soft, and wonderful when toasted in a toaster oven. Not overly sweet. Not sticky. Made in Redding, CA.

All available at Country Sun, Palo Alto.

Silky Chilled Avocado Soup

Okay, since posting yesterday's post about Ani Phyo, I've been obsessing over her "Kreamy Avocado Soup." I love soups, especially cold soups in the summer time, and when I woke up this morning, I knew what I had to have for lunch.  I varied her recipe since I didn't have chipotle and rosemary on hand. It still came out delicious, and over the course of the day, the kids and I have devoured a whole blender full.  If you love avocados, I highly recommend this recipe.

SILKY CHILLED AVOCADO SOUP

Adapted from Ani Phyo

In a blender, combine the following and process until silky smooth. This recipe is raw and vegan. Mine soup didn't turn out as vibrantly green as Ani's, I think because my miso was very dark brown.

The best part about this recipe? It took 5 minutes to make.

• the flesh from two avocados
• 2 cups of ice water
• juice of 1-2 limes
• 2 tablespoons of brown rice miso (unpasteurized)
• 2 tablespoons of extra virgin olive oil
• fresh pepper

Garnish with rough-chopped tomatoes.

Link Love: Ani Phyo

Ani Phyo a raw food/vegan chef...and despite that (heh), her food looks delicious.  I'm digging her videos on YouTube . They are instructional and informative and I want to climb through my computer screen to taste everything she makes. Her cookbook is the next one I'll add to my collection.

She's also likeable and personable without seeming self-righteous about the whole raw food thing. Plus, you know, she's easy on the eyes.

Check her out!