Recipe: Root Vegetables Farro Salad

For someone who get most of her produce from an outdoor farmers market, I have to admit, this time of the year in the Pacific Northwest isn’t all that exciting. My favorite vendor of wild mushrooms and other foraged food is on a three-month hiatus. And there aren’t many choices of green vegetables, if any at all, to choose from.

16684120_1108737359255249_4060774357425192158_n

But that doesn’t mean we can’t have a delicious healthy meal. I made this salad over the weekend. I love the nutty flavor and the chewy texture of the farro and the natural sweetness from the caramelized root vegetables. I highly recommend it. Continue reading “Recipe: Root Vegetables Farro Salad”

Advertisements

Wild Mushroom Risotto

This wild mushroom risotto recipe is adapted from “Cooking Wild in the Northwest“, by Seattle chef John Sundstrom.

15822676_1070913906370928_1815632639869033184_n.jpg

It delivers a creamy texture and is packed with rich flavors.

Ingredients:
For the mushroom stock:
Continue reading “Wild Mushroom Risotto”

Shishito

Shishito pepper (獅子唐辛子) is a sweet finger-sized Japanese pepper. The name refers to the fact that the tip of the chili pepper (唐辛子 tōgarashi) resembles the head of a lion (獅子 shishi). In Japanese it is often abbreviated as shishitō (lion pepper).

14642194_995842907211362_6306319965243670676_n

Shishito is usually served hot – skewered and grilled. It can also be sautéed at high heat till it blisters then season with sea salt, preferably Maldon. The heat brings out the peppery aroma and it is the perfect accompaniment to clean sake.

Chocolate Mousse (Vegan)

7438_336522399810086_736418146_n

The best chocolate mousse I have ever had was in the Slovenian village of Divača. We had just crossed the border from Croatia, and on our way to Lake Bled, we stayed at a nineteenth centrury farmhouse overnight, so that we could visit the nearby Škocjan Caves, a UNESCO World Heritage Site. The owner of the farmhouse Ervin is a fantastic chef, and to this day I still remember this asparagus risotto, so creamy and fresh:

292525_336242349838091_1684099383_n

And his chocolate mousse:

397392_336242289838097_627153247_n 946906_336522496476743_1782649709_n

I went back after our cave visit the next day just to order it again, but an Australian couple beat me to it! Who said revenge is a dish served cold…To make it official, I took a picture of their plate ^o^. Continue reading “Chocolate Mousse (Vegan)”

Esalen Institute Kale Salad

1186166_385838098211849_1076972056_n

Two years ago around this time, I took a Cloud hands/Tai’chi class at the Esalen Institute.

Perched on top of the rocky shores of Big Sur, California, 45 minutes from the nearest civilization, Esalen Institute is one of the best detox retreats in America.

Every morning, to get to breakfast, we would walk through a lush forest, cross a valley where a solitary meditation hut sits next to a running creek.  The view of the Pacific Ocean opens up.

733832_385838081545184_2121428355_n

Meals and snacks are served at the lodge.  The outside deck has a fire pit and is perfect to enjoy a tranquil moment in the morning or a reflective time at dusk.

1238823_386271998168459_971479057_n  995522_386294741499518_1139643132_n

Being non-vegetarian, my biggest concern was that the food will be bland and tasteless.

1239886_386192438176415_1493185849_n  73598_386192618176397_443784959_n

I was soon proven wrong.  They grow vegetables using organic practice, so salads are fresh from the garden.  And they make these heavenly breads along with various home-made jams and nut butters.  Oh, if only I could get a hold of those recipes!!! Continue reading “Esalen Institute Kale Salad”