I subscribe to a number of newsletters about food for ideas but also to keep my eye on what’s going on in the food industry.
Just now when I saw an email come in with a subject line that said, “This Winter Citrus Salad Shines Like a Thousand Suns” I had to open it. And even though I don’t have time to make it because I’m packing up to be away for two weeks, I had to send it to you right away.
This is a recipe from Saveur magazine, which is one of my favorite magazines of all time. I have been devouring it from the first issue, but even if you don’t want to subscribe with a paid subscription, do sign up for their newsletter.
The whole objective of Saveur is to explore the authentic cuisines of the world and support their continuance by encouraging readers to cook these recipes. Originally all these foods were made from whole, local, and naturally organic (pre-pesticide) foods—though they also showcase recipes made with refined ingredients, such as breads and desserts—and authentic-type dishes creates by contemporary chefs. I have been inspired and educated by Saveur over the years. It is truly one of the foundations of my wholefood cuisine philosophy.
This is a perfect dish for this time of year when winter is departing and spring is arriving.
The depth of flavor from winter mushrooms pair perfectly with new shoots of spring asparagus.
In this dish, I’ve used the long green ends of green onions, as the Chinese do. I learned this from a lifetime of eating many meals in San Francisco’s Chinatown. At one time I walked through Chinatown to come home from work, so I had ample opportunity to stop for dinner.
Because I go to at least two farmer’s markets every weekend, right now I can get green onions with the whole length of the dark green shoot, instead of chopped off as they do in the supermarket. I enjoy including all of the shoots down to the pointed tips—every inch—and they have a flavor all their own.
This is quick and easy to make.
My friend Linda gave me this recipe for black bean brownies about ten years ago. I made them, loved them, and lost the recipe.
About five years ago I was going through old recipes, removing recipes for foods I no longer eat and found this recipe.
Since it’s almost Valentine’s Day I have to share it with you as a chocolate treat, and also because when I couldn’t find this recipe, I tried other black bean brownie recipes and none of them were as good as this one. THIS IS THE ONE TO MAKE if you want brownies!
In this post, I’m giving you more details about my process of making the dish and you’ll see more of the creativity at work instead of following a recipe.
Last week I was in a beautiful store and found a cookbook. I opened to a page at random and it was a recipe for a vegetable—I think it was eggplant—that had an amazing “salsa” over the top. Immediately I was intrigued because it contained pomegranates and green olives and walnuts and garlic—four of my favorite foods that also happen to be winter foods. And I had all four of these foods in my kitchen.
What I do when I see a recipe like this is I don’t try to remember the whole recipe or write it down or take a picture of the page, what I do is remember the key ingredients and the impression I have when I see it, and then I come home and create something of my own.
I know that the holidays are a time when we have many food temptations that are not so whole. While they taste good and may be associated with traditions and feelings of love, they are probably not so good for our bodies.
Some years ago I began to examine holiday foods in my own life and find healthier versions.
Here I’d like to offer you my strategies for having satisfying sweets to eat for the holidays that are also whole and good for you.
On Friday Larry and I had an amazing experience. [We found live clams just lying on a local beach after a storm!] Usually you would have to dig these up out of the sand with great effort.
Larry wanted to bring them home and make clam chowder, so we did. The end result was spectacular. It was so delicious and fresh, not at all like canned clam chowder or even restaurant clam chowder, which I don’t like at all. But this was delicious!
Here’s the process we went through, from live clam to chowder.