Lemony Swiss Chard Pancakes

This week finds me in the middle of Law school finals. Usually, all I can manage to do during this time of the year is study, watch mindless TV and sleep. This week however I am cableless and have lots of produce in the fridge waiting for its fate-- my stomach.

My meal tonight included Swiss chard cinnamon pancakes with Lemon Hummus on top, garnished with chiffonad of Sorrel and fresh lemon wedges.

Swiss Chard & Cinnamon Pancakes

Rinse off a bunch of swiss chard then put in a pot on medium heat to wilt the chard

In a separate bowl mix
- 4 beaten eggs
- 1 cup chopped onions
- 1/2 cup bread crumbs
- 1 tsp cinnamon
- 1/2 tsp all spice
- 3/4 tsp salt
-1/4 tsp black pepper

When the Chard is wilted add it to the mixture.

Heat a non stick pan with a tad of Olive oil.

Drop heaps of the mixture in and fliip once each side is done- about 3-4 minutes.

Garnish with Hummus or sour cream, or creme fresche, and lemon wedges.

To add more lemon flavor I added chiffonade of sorrel.

A perfect lemon retrete for a warm spring evening!

Indoor Agriculture

The Market today was full of starter herbs, so I gave in to temptation and bought enough to create a window box of herbs, This will add to my already hearty harvest of mixed lettuce that I have growing in the window.

I added:

- Tarragon (great fresh herb with a bitter yet sweet bite I love this herb)
- 2 Basil plants- perfect for pesto and garnishes
- oregeno
- thyme
- chives
- parsley

I love having the ability to step over to my window and pick fresh lettuce for a light salad. And now the freshest of herbs are at my finger tips- my windowsill.


Indoor agriculture is a great addition to weekly trips to the farmers' market and a community garden plot. It adds life to an otherwise dead apartment. Plus I love watching plants grow. Life is amazing!

Crusty Pecans

I found one more use for all those pecans my grandmother gave me-- Pecan encrusted salmon. I found the recipe on the internet and it packs a great- nutty flavor encasing the savory goodness of the Salmon inside.

1) Grind 1 cup of pecans to a rough powder
2) Add 3-4 minced cloves of garlic, 1/2 tsp salt, 1/4 tsp cayenne pepper
3) dip salmon in Olive oil then cover with pecan mixture
4) sear one side on the stove top for a couple minutes
5) place in 450 degree oven for 3-5 minutes.

I ate this with a small spring green salad. It is a great lunch!

Soup=Bliss

How much easier can you obtain bliss than by throwing chick peas, butter beans, peas, rosemary red pepper flakes, and spinach into a pureed soup.

Pureed Bean Soup:

1) saute 1 diced onion and 3 diced garlic cloves
2) add diced rosemary and red pepper flakes
3) add one can of drained chick peas and one can of white beans
4) add 2 or 3 cups of water or chicken or vegtable stock (water is just fine-you will never tell the difference)
5) simmer for a while
6) puree the soup ( I love any excuse to use my hand crank food mill but feel free to use a food processor as well)
7) add puree to pot, add frozen peas and baby spinach (swiss chard is nice too)
8) add a pat of butter, squirt of honey, a splash of balsamic vineger, salt and pepper to taste

garnish with freshly chopped scallions and grated parmeseam cheese.

Result: a perfectly pueree of silky goodness= bliss

Makes enough for 2 or 1 with leftovers.

Broccoli Rabe- Variation on a Theme

Tonight, I had a variation on a theme of broccoli- Broccoli Rabe. Not quite broccoli, not quite a green, Broccoli Rab has a very distinct taste. Bitter and green Crunch and smooth.

Working on the variation on a theme motif I decied to take one of my old standbys- Spinach sauteed with raisins and pine nuts and add a dash of Luke variation. Tonight's variation on a theme- Broccoli rabe with raisins, walnuts and goat cheese.

Saute broccoli rabe in ginger-lime butter, meanwhile soak raisins in warm water and toast walnuts. Once the Rabe is wilted add raisins and walnuts. Finally, add a splash of sherry vinegar and a diash of sugar to cut the rabe's bitterness. Finanly add crumbles of goat cheese.

A scrumptious dinner.

Bountiful Market

I could barely sleep last night because I knew that I would be making my first visit to the farmer's market. I had dreams of chard, sorrel, spinach and french breakfast radishes running through my head. I underestimated the weather and experinced a very brisk bike ride and soaked up the morning drizzle. My fingers are now buring from the cold!

My favorite farmer's were there today, Ivor with his great display and great organic greens. I got eggs, baby carrots, baby onions, broccoli rabe, MOMMA bok choi, spinach and mescelum (to suplant my apartment supply). I also bought some more spring lettuce starters for my window box and a basil plant for a full season supply of pesto.

Now I am itching to cook it up! Cuz that's what I wuz born ta do.

Risotto Crisp

What started out as an attempt to make leftover risotto into risotto cakes/fritters soon turned into crispy rissoto hash.  The consistancy was close to that of hash browns with a crispy bite.  I added a bit of marinera sauce and topped with parmesean.

Next time I'll add the eggs and hope the fritters stick together.

Pink Food

I guess February is more appropriately the month for Pink food themes. Spring also can be a good reason for pink food. Spring has many pastel colors, pink tulips, pink died eggs and pink Salmon. But most importantly, my biggest inspiration for eating Salmon is Julia. How can one forget the day she plopped a huge salmon on her counter and proceeded to cook it up. So much more fitting, given the fact that this week a new book was released that is by Julia and her great nephew. The book chronicals Julia's time in France where she began her passion for food it is: My Life in France," by Julia Child with Alex Prud'homme

I always thought it was weird that Salmon's pink color is artificial. What is the reason behind eating pink fish? Regardless, now that it is pink it is a great food for a pink themed meal. Added exccitement to a dinner of Salmon is today's discovery of a transitional fish to land animal. Scientist have found the first fish with Forward Facing Fins- indicating that fish slowly transitioned from the sea and started inhabiting land.

Today the fishmonger at whole foods pointed me in the direction of the farm raised salmon. I am broiling it with a lime ginger butter and eating with a simple parmesean cheese rissoto.

Pink is the reason for the season.

Pea Shoot Lunch

It is officially spring and I had my mainstay spring (or for that matter any season) lunch. Whenever I am out of leftovers and in need of a good lunch I throw this meal together in less than 30 min. Today, I used fresh mescelum that I grew in my apartment in a window box. Nothing is quite as fulfilling as eating lettuce that I grew in my own apartment. Plus in this one I added some pea shoots. An added variation includes roasting/grilling baby zucchini and adding it to the salad. YUM!

Fresh spring green salad with a sherry vinnegerette, crumbled goat cheese and toasted pine nuts. Roasted red potatoes, & omlette

The meal is fresh light and so savory. A perfect meal for the middle of a sunny spring day.