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.
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 “Root Vegetables Farro Salad”
This wild mushroom risotto recipe is adapted from “Cooking Wild in the Northwest“, by Seattle chef John Sundstrom.
It delivers a creamy texture and is packed with rich flavors.
For the mushroom stock:
Continue reading “Wild Mushroom Risotto”
Summer is almost over. With the abundance of fresh produce in the market, now is the time to make ratatouille.
Continue reading “Ratatouille”
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.
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.
Being non-vegetarian, my biggest concern was that the food will be bland and tasteless.
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”