Reducing One Time Use Plastic Bags

Produce Storage Options

Reducing one time use plastic bags in the kitchen with mesh bags, reusable produce storage containers and terry cloth bags.

“After awhile, said Cyrus, you’ll think no thoughts the others do not think. You’ll know no word the others can’t say. And you’ll do things because others do them. You’ll feel the danger in any difference whatever—a danger to the whole crowd of like-thinking, like-acting men.”

East of Eden, John Steinbeck

Inspiration

The new year is synonymous with change, resolving to do better, be better. A marker of personal improvement. This year I’m making an attempt in reducing use of one time use plastic bags. It’s a simple resolution, yet requires a commitment to changing behaviors decades in the making. As far as the Great Pacific Garbage Patch is concerned my resolution doesn’t really matter. It’s only if more us begin to reject all the one time use plastics and cardboard we consume that true change will occur. READ MORE . . .

Kale Salad with Balsamic Dressing

Kale Salad with Balsamic Dressing

Kale Salad for Autumn


Adam took pleasure in the new life. When autumn touched the trees he had got as far as Omaha, and without question or reason or thought he hurried west and south, fled through the mountains and arrived with relief in Southern California.”
East of Eden, John Steinbeck

Inspiration

Kale wasn’t served, Brussels sprouts were cooked until mushy and sauerkraut came from a can. Don’t get me started on what happened to broccoli. Some childhood food memories are best forgotten. Learning to cook vegetables with strong flavors is worth the effort. Of course brassicas are healthy, paired with the right ingredients they are scrumptious too. I’m on my way to finding the best raw kale salad. Kale Salad with Balsamic Dressing is really good, the best so far.

Kale Salad with Balsamic Dressing is super easy to make. The kale salad comes together quickly in one bowl. Even the balsamic dressing is tossed in with the kale, no separate bowl required. What makes the Kale Salad with Balsamic Dressing special is the layers of flavor and textures. To a base of softened kale the tangy and sweet Balsamic Vinegar of Modena is tossed with olive oil to dress the greens. After that it’s all about adding pops of flavor and texture with persimmon, pecans, dried cranberries and parmesan cheese. Because it’s a kale salad, it can be made ahead of time. I can confirm leftovers make an excellent lunch. READ MORE . . .

Chard and Pancetta Lasagna with Sage

Chard Pancetta Lasagna

A Decadent Lasagna


The wind whistled over the settlements in the afternoon, and the farmers began to set out mile-long windbreaks of eucalyptus to keep the plowed topsoil from blowing away. And this is about the way the Salinas Valley was when my grandfather brought his wife and settled in the foothills to the east of King City.
East of Eden, John Steinbeck

Inspiration

Growing a summer vegetable garden is something I always want to do. I give it a try and usually have more fails than wins. Tomatoes are always a priority, but between the summer fog and our mostly shaded backyard thriving is random. Still, I’ve planted three tomato plants again this spring, Sun Gold, Celebrity and Giant Red Cherry. (I’ve given up on Early Girl.) We’re trying a different spot, but 6-8 hours of direct sun is more of a desire than a reality. Herbs do thrive. I’m thankful for parsley, thyme, sage, oregano and rosemary. The best part of last summer’s vegetable garden was the Swiss chard. I planted a six-pack of plants that faithfully gave dinner worthy chard for an entire year. I even forgot about them during this year’s rain. Now they are bolting, going to seed. Before I say goodbye I’m harvesting the tender leaves that are growing along the stalks for salad greens and sharing this recipe from the Williams Sonoma Test Kitchen for Chard and Pancetta Lasagna with Sage.

If you like Swiss chard this is a recipe to try, if you could care less about chard but like lasagna (and think about adding more greens to your diet) this is a recipe to try. Or if you have an abundance of chard and another serving of sautéed greens is stifling, you must make this recipe. However, this is a lasagna recipe, the healthy part is the chard and onion, after that we’re talking cheese, béchamel and noodles. Oh, and pancetta! Not too much, just enough to add that wow flavor that makes this recipe irresistible. READ MORE . . .

Spicy Sweet Broccoli with Roasted Lemon and Feta

Sweet Broccoli with Roasted Lemon and Feta

Almost Spring

“Well, you know the railroads built those fruit cars. I went down and had a look at them. They’re pretty good. Do you know we could ship lettuce right to the east coast in the middle of winter?”

East of Eden, John Steinbeck

Inspiration

The massive El Nino storms have paused. It has been warm, which feels like spring. I was looking ahead to early spring with the first harvest of local produce when I learned that Tanimura and Antle grows Artisan Sweet Broccoli year round in the Salinas Valley. To grow a perishable commodity like broccoli, year round in the same place is amazing! The day I went to take photos of the Artisan Sweet Broccoli fields in Spreckels, the sun was shining and it felt like spring had already arrived. Next month the harvest of lettuce, broccoli, cauliflower, celery and other produce will bring the Salinas Valley alive from it’s short winter slumber. READ MORE . . .

Smashed Beets with Lemon and Pistachio

Smashed Beet Salad with Lemon and Pistachio

A Winter Salad

“Charles found that he could cook his fried and boiled meals more quickly and efficiently on the forge than he could on the kitchen stove. The bellows forced quick flaring heat from the coke. A man didn’t have to wait for a stove to heat up. He wondered why he had never thought of it before.”

East of Eden, John Steinbeck

Inspiration

After those outrageous Lemon Ginger Sweet Rolls it must be time for something vegetables. With this recipe we have all the lemon and our vegetables too. Smashing the roasted beets and then crisping them in a hot skillet until the exteriors are crunchy and the insides stay soft and buttery is the kind of winter cooking I recommend. While hot dress the beets with a citrusy vinaigrette and a dollop of creamy ricotta. Fresh herbs, crunchy pistachios and a flurry of baby lettuce make a fabulous winter salad. READ MORE . . .