cooking with harvest

                                                       Mix greens with poach eggs
                                                                         2 servings


2 cups mix greens, dandelions,mesclun, baby arugula, washed and dried
1 Barlett pear, sliced thinly
1/2 cups Blue cheese or goat cheese crumbles
2 eggs, poached
1 croissant or toasted 2 sliced of bread
1 teaspoon olive oil
1 teaspoon aged balsamic vinegar

In a medium size pan, heat the olive oil, than add sliced of pear. Sauté them until pear soften. Turn off the heat and add balsamic vinegar on top of that. Divide greens one side of the plate, put pear slices on top, sprinkle with blue or goat cheese when they are still warm. Other side of the plate, place half of croissant with poached egg on top of it.. Another version of this breakfast with fried banana :

Divide greens on the plate,finish with pears, blue cheese and poached egg on top of them.. Other side of plate, place fried bananas ,drizzled with honey..

Banana dough:

1 Tablespoon vegetable oil
10 Tablespoons flour
4 Tablespoons corn starch
1 Tablespoon baking powder
4 bananas
2 cups of water

Cut bananas in half . In a food processor mix all the ingredients above. Cover banana pieces with this batter, and fry them in a large pan. When they are still warm, drizzle with honey, and sprinkle with sesame seeds.


 At our harvest party, we usually set out the bowl of ingredients, that come from our veggie garden and farmers market.. Let our guest make their own pizza, with lots of fun..

                                                                             Pizza Dough
                                                                             Makes 4 pieces 12” crust

1 Tablespoon active dry yeast
1 ¼ cups warm water
1 teaspoon salt
3 cups flour (you may need little bit more, you’ll decide)
2 Tablespoons of extra virgin olive oil, divided
Pinch of sugar or 1 Tablespoon of honey

Preheat oven to 550 degrees F. Dissolve yeast in the warm water, add sugar, mix lightly with your fingers. In a bowl, make a well in the center of the flour. Add salt. Pour yeast mixture and 1 tablespoon of the olive oil, into middle of the flour. Slowly incorporate a small amount of flour at a time into the center of the bowl, mixing into the liquid with your hand.

As you knead the dough, you may need to add a small amount of warm water to it. Work the dough well with your hands, pushing and turning until it becomes a firm ball and all of the flour is absorbed. It should be sticky and elastic in texture.

Oil a large mixing bowl with olive oil, and place dough in the bowl. Cover with plastic clear wrap, and cover with kitchen towels. Set aside in a warm place and allow the dough to rise for 2 hours or until it’s doubled in size. Punch down the dough and divide into 4 equal pieces. Form each piece into a disk shaped crust and place on a pizza sheet. Allow to rise a second time until each disk has doubled in size.

Punch down one disk per pie, and shape to a round pizza crust. Wrap the others tightly with damp towel. Also you can refrigerate those for 2 hours. Add toppings of pizza and bake for 10-12 minutes. 

                                                                                     FRESH STUFFED FIG


  • 1/4 cup shelled, unsalted pistachios
  • 12 fresh figs
  • 1 cup part-skim ricotta cheese
  • 1 tablespoon honey
  • Fresh rosemary and thyme, chopped
  • 1 teaspoon lemon zest


Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Chop coarsely.
In an another bowl, mix ricotta with chopped rosemary,thyme,lemon zest and pistachios. If you want, you can add 1 teaspoon honey for sweeter taste.

Cut each fig cross shape on top while keeping their stem attached,  place the fig pieces on a serving dish with cut side up. Make a small indentation into the cut side of each fig half with a small spoon or with your finger. Put 1/2 teaspoon of the ricotta cheese into each fig and top with a pistachio. Drizzle with honey and serve.

                                                                    BEET - ARUGULA - CUCUMBER SALAD


1 medium size red or yellow beet, cut into very thin-long slices with mandoline
1/2 seedless cucumber, cut into 1/2 inch cubes
Handful baby arugula or baby spinach, washed and dry
1 tablespoon of pumpkin seed
1 tablespoon of pine nut
1/2 tablespoon of sunflower seed
1 tablespoon olive oil
1 teaspoon aged balsamic vinegar
1 tablespoon of lemon juice
Pinch of sugar
Salt and freshly ground pepper for taste

In a large salad bowl, toss together beet, cucumber and arugula. Add pumpkin seeds. sunflower seeds, and pine nuts.
Another bowl, whisk together extra virgin olive oil, balsamic vinegar,salt ,fresh pepper, and sugar.
Pour the oil mixture top of the salad. Drizzle with lemon juice.
If the salad marinate for couple of hours, taste will be milder and better.

                                                                           ACORN SQUASH- RICOTTA CROSTINI
12 servings

 This one perfect fall harvest food, with bright colors and fresh taste..


2 acorn squash,peeled,seeded, and sliced 2” wide
2 ½ Tablespoons olive oil, divided
Coarse sea salt and freshly ground black pepper
24 fresh sage leaves
1 cup ricotta cheese
½ teaspoon lemon zest
Fresh lemon juice
12 baguette slices, toasted

 Preheat oven 425 F degrees. In a large bowl, toss squash with 1 ½ tablespoons olive oil. Season with salt and fresh pepper. Sprinkle with pumpkin seeds and sun flower seeds. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden, about 25-30 minutes. Let cool them on sheet. Cut slices into ½ inch cubes.

In a small pan, heat 1 tablespoon of olive oil over medium-high heat. Add sage, cook until edges begin to curl and turn dark green color, about 1-2 minutes. Using a slotted spoon, transfer them on paper towels.

Mix ricotta, lemon zest, and ½ teaspoon lemon juice in a small bowl. Season with salt and pepper.

CAN DO AHEAD: Acorn squash, sage leaves and ricotta can be prepared 1 day ahead. Store sage in airtight container at room temperature. Cover and chill ricotta mixture. Cover and chill acorns. Bring them to room temperature before serving.

Toasted baguette slices in 375 F degrees oven, for 10 minutes. When they still warm, spread 1 tablespoon of ricotta mixture on each slice. Top each with few acorn cubes, sprinkle more pumpkin and sun flower seeds. Drizzle crostini with lemon juice, and fresh pepper. Finish with 2 fried sage leaves on each crostini.

                                                                  GREEN BEANS WITH POACHED EGG
                                                                  4 Servings
                                                                 150 Calories Per Serving
Green beans are excelent source of fiber, and very low in calories..Last season we planted different variety of beans, we enjoyed to have colorful salads and dinners through using yellow beans, and purple variety beans. They looked cheerful and taste delicious !!


24 ounces green beans or yellow,purple and green mix beans,washed,snapped,cut in half
2 heirloom tomatoes, cut in1/2 inch cubes
1 green bell pepper,cut in 1/2 inch cubes
1 yellow onion, chopped
2 tablespoons red pepper paste
1 teaspoon extra virgin olive oil
salt and freshly ground pepper for taste
poached egg

In a cast iron pot, add 1/2 cup water and olive oil. Add onion, pepper paste, stir to blend the paste completely. Add bell pepper,green beans, and top of them tomatoes, stir couple of times, add 2 tablespoons of hot water,salt and pepper. Close the pot's lid, and simmer for 30-35 minutes.
When the beans cook completely, finish with poached egg on top,sprinkle with red pepper flakes and dry thyme and oregano.

                                                                                 WHOLE WHEAT FOCACCIA
                                                                                1 Flat Loaf,12 Slices
                                                                                359 Calories Per Slice

Focaccia is an easy to make; one-time rise bread which is great for sandwiches or can be used for crostini.
Focaccia’s are wonderful companion for harvest parties..If you want to complete their rustic look, serve them with natural wooden plates and planks. The top layer of that bread can be change with seasonal goodies, mushroom-tomato, just mix herbs,or olive-tomato-cheese..


6 cups whole wheat flour
2 cups all purpose flour
2 teaspoons dry instant yeast
2 teaspoons salt
3 cups water
1/2 cup olive oil
1 tomato,slice thinly,mix color heirloom tomatoes looks great on top
1 tablespoon fresh rosemary,chopped
1 teaspoon fresh thyme
1 tablespoon parmesan cheese,grated
Cornmeal for dusting

In a large bowl,pour water and yeast, and pinch of sugar.Water temperature must be around 104-108 F degrees. Mix and wait for dissolving yeast particles,about 10 minutes.
In another bowl, put whole wheat flour and all purpose flour ,and make a well in center.Pour water-yeast mixture,and 2 table spoons of olive oil. Knead the dough until dough pulls away from the sides of the bowl.
Turn out into lightly floured surface and knead until dough becomes smooth and elastic,about 10 minutes. Put in a large greased bowl,make sure dough has grease all over.Cover with a clean kitchen towel,and let rise in warm room temperature,about 1 1/2 hours.
Punch down dough and place on lightly greased baking sheet which been dusted with corn meal.Press the dough to cover the baking sheet.Pour remaining olive oil over dough and work it with your fingertips to create dimples all over the bread.Let rest dough another 30 minutes in the sheet.
Preheat oven to 400 F degrees.
Cover dough with tomato slices, and sprinkle with rosemary and thyme. Sprinkle sea salt, and grated parmesan cheese.
Bake until golden color,about 30 minutes.
Bon appetite !!


                                                                                        SPICY SPREAD
                                                                                        6 Servings
                                                                                       190 Calories

This is my mom's recipe,whenever I make it, brings childhood memories to my mind.. 


2 tablespoons tomato paste
2 tablespoons pepper paste
1 cup walnut,chopped coarsely
2 medium size potato,boiled,and meshed
5 garlic cloves,minced
 Dry mint,oregano,thyme, and basil
1 teaspoon coriander
1 tablespoon olive oil
Feta goat cheese,1" thick slice,meshed

In a big bowl,mix all the ingredients,mix with fork. Serve with multi grain bread. You can keep the left over spread in refrigerator up to 1 week.

                                                                                VEGGIE DELIGHT CONDIMENT
                                                                               10 Servings
                                                                               58 Calories Per Serving

This condiment can use as a sandwich spread,pasta sauce,pizza topping or just antipasto spread. It goes very well with foccacia.


2 cups eggplant,finely diced
1 fennel bulb ,finely diced
3 roasted red pepper,finely diced
3/4 cup white onion,finely diced
1/2 cup artichoke hearts,finely diced
1/2 cup green-black mix olives,finely diced
10 Cremini mushrooms
3 garlic cloves,minced
1/4 teaspoon cayenne pepper
1/4 teaspoon smoke paprika
2 tablespoons sherry vinegar
1 tablespoon olive oil
Salt and freshly ground pepper
Handful fresh flat leaf parsley,minced

In a large skillet,heat the oil over medium-high heat. Add eggplant,fennel,roasted pepper,artichoke hearts.olives,mushrooms, and garlic. Saute until soften, add cayenne and smoke paprika, stir in vinegar, and add salt and pepper.
Scrape mixture onto a large baking sheet and let it cool,sprinkle with parsley.
This condiment can store 1 week in refrigerator.

                                                                              Breakfast Pizza
                                                                              Makes 8 pieces
                                                                              600 Calories Per Serving

Those are perfect for breakfast or lunch for summer days. They are delicious with arugula salad or tomato-spinach salad. In my childhood days they were Sunday breakfast classics..

Dough Ingredients:
1 Tablespoon active dry yeast
1 ¼ cups warm water
1 teaspoon salt
3 cups flour (you may need little bit more, you’ll decide)
2 Tablespoons of extra virgin olive oil, divided
Pinch of sugar or 1 Tablespoon of honey

Preheat oven to 550 degrees F. Dissolve yeast in the warm water, add sugar, mix lightly with your fingers. In a bowl, make a well in the center of the flour. Add salt. Pour yeast mixture and 1 tablespoon of the olive oil, into middle of the flour. Slowly incorporate a small amount of flour at a time into the center of the bowl, mixing into the liquid with your hand.

As you knead the dough, you may need to add a small amount of warm water to it. Work the dough well with your hands, pushing and turning until it becomes a firm ball and all of the flour is absorbed. It should be sticky and elastic in texture.

Oil a large mixing bowl with olive oil, and place dough in the bowl. Cover with plastic clear wrap, and cover with kitchen towels. Set aside in a warm place and allow the dough to rise for 2 hours or until it’s doubled in size. Punch down the dough and divide into 4 equal pieces. Form each piece into a ball shaped crust and place on a pizza sheet. Allow to rise a second time until each disk has doubled in size.
Open each ball,shape to elliptical form on lightly floured counter with your fingers ( fingers are best,but you can use roller too ). Wrap the others tightly with damp towel. Also you can refrigerate those for 2 hours.
Add toppings, fold the sides of pizza around 1/2 " thick, press the dough together at the two ends. Bake for 10-12 minutes.
I usually bake them in the grill on hot pizza stone.

Toppings :

These breakfast pizza toppings can be crumbled feta cheese-parsley mixture,grated cheddar cheese or cooked ground beef with tomato and pepper mixture,etc When you are using these toppings,half way of the cooking time,you can add a whole egg on top of them..
I'll give our special topping recipe.. In a large bowl, 2 big balls of mozzarella cheese ( drain,dry with paper towel,cut into small pieces),3 ounces sugar and 1 egg mix together with your fingers. You have to work with this mixture until ingredients  combine throughly, use as a topping,cover the sides of dough slightly,press with your fingers at the two ends of dough. See the pictures for shaping the pizza. Bake until top crusted, turn light brown color.

                                                             BEET - GOAT CHEESE - ORANGE SALAD
                                                             4 Servings
                                                             198 Calories Per Serving

This is completely my improvise recipe,inspiration comes from colors.This is not just awesome looking salad,tastes unbelievable,too..It will be a perfect salad for Valentine's day if you are decorating with rose petals..


2 medium size red beet, brushed well,cut out stem and root part slightly
2 medium size yellow beet,brushed well,cut out stem and root part slightly
1/4 cup walnut, toasted lightly on baking sheet
1/2 sliced (app. 2 1/2 oz. ) Humboldt Fog goat cheese, crumbled
8-10 eatable flowers,such as pansy or rose petals
1 orange, slices segmented
1/4 cup dry cranberries
Microgreens, such as radish greens,beet greens or broccoli greens

Covered red and yellow beet with aluminum foil tightly,and roast in 400 F degrees oven, about 1 hour 25 minutes,until beets are soften. Cool them,set aside.
When the beets are cooled, use melon spoon, take half balls from beets.
In a long plate, put beets together,mix the color. Sprinkle with microgreens,and goat cheese. Sprinkle with cranberries, and roughly chopped walnut.
Separated orange in segments, take their skin out with knife.Put orange segments around the beets.
You can drizzle your salad with olive oil-balsamic vinegar mixture if you needed.
Bon appetite !!

                                                      FARRO AND BEET SALAD WITH GOAT CHEESE
                                                      6 Servings
                                                      221 Calories Per Serving

Farro one of my favorite grain, often used in salads and soups,sometimes ground into flour, and use make pasta and bread in traditional Italian cuisine. Farro high in protein,fiber and magnesium. 
Farro's nutty and sweet flavor creates perfect balance with goat cheese tanginess and jalapenos spices in this salad. It's a great harvest salad for lunch or dinner..Very energize,refreshing taste,.


1 big red beet
2 medium size yellow beet
1/2 seedless cucumber, cut in 1/4 inch cubes
1 yellow onion, chopped in small cubes
1 teaspoon red pepper flakes
4-5 fresh thyme springs, leaves separated
2 fresh rosemary spring, leaves separate
1 teaspoon dry tarragon
Handful mix microgreens,such as beet greens,broccoli greens,sunflower greens
9-10 big spinach leaves,washed,dry,chopped coarsely
1 jalapenos,chopped
1 small red pepper,1 small orange pepper,cut in small cubes
1 cup farro, washed couple times
6 ounce feta goat cheese,cut in cubes

Wash and trim the edges of beets,cover with aluminum foil tightly,roast in 400 F degrees oven for about 1 hour 20 minutes,until soften. Set aside,when cool to touch, cut in small cubes.
Wash farro with cold water couple of times, Put in a large saucepan,cover with water, add 1 teaspoon salt,bring to a boil,then simmer until farro cooked throughly,about 30-35 minutes. Drain and put aside.
In a big salad bowl,add onions,cucumbers,peppers,thyme,rosemary,spinach,microgreens,farro and beets.
Finish on top with feta cheese.
You can make vinegarette for this salad,mix with olive oil,sherry vinegar,salt, pepper,and teaspoon of mustard. Pour over the salad.(Calories not included this sauce)

                                                                  CITRUS MARINATED MIX OLIVES
                                                                  2 Cups of Olives
                                                                  8 Calories Each Olive

Our all time favorite snack, marinated olives.They are big part of harvest tables and tasting dinner parties..I usually mix different varieties,such as Castelvetrano (small dark green color,our first choise),Kalamata,Nicoise,Cerignola.. Never buy pitted olives (becomes mushy when marinated ).They are so tasty you can not stop eating them. I guaranteed you'll never buy store bought marinated olives again..


2 cups of mix variety olives
1/2 orange,quartered into wedges,thinly sliced
1/2 lemon,quartered into wedges,thinly sliced
1/2 lime juice
2 tablespoons good quality extra virgin olive oil
3-4 garlic cloves
1 tablespoon coriander seeds,crushed
1/2 tablespoon fennel seeds
3-4 bay leaves
1 small red chile,or red jalapenos,sliced thinly
2-3 springs freash thyme
2 springs fresh rosemary,just leaves

In a small pan over low heat,cook olive oil,garlic cloves,crushed coriander seeds,fennel seeds,bay leaves and chile until garlic begin to brown and fragrant,about 20 minutes.Remove from heat and wait until cool,about an hour.
Pour olive mixture over olives and stir to coat.Add orange wedges,lime juice,lemon wedges,thyme and rosemary marinate at room temperature for 2 hours,cover and chill in the fridge up to 4 days.Bring to room temperature before serving. Sprinkle with red pepper flakes.
Bon appetite !!

                                                        ROASTED BRUSSEL SPROUTS AND CAULIFLOWERS
                                                        4 Servings
                                                        143 Calories Per Serving

Brussel sprouts have natural cholesterol lowering benefits, and high in fiber and vitamin C. The cancer protection we get from Brussels sprouts is largely related to four specific glucosinolates found in this cruciferous vegetable.Although follow-up studies are needed, recent study puts at least one big approval on Brussels sprouts as a food that can provide fantastic health benefits without putting the thyroid gland at risk. Study showed no unwanted impact on people thyroid function. 
Nutty flavor of Brussel sprout goes very well with sweetness of almonds and cranberries..


1 pound Brussel sprouts,washed,root part trimmed ,if sprouts are big cut in half lengthwise
1/2 small head cauliflowers,washed,florets separated
1/4 cup almonds,toasted in an oven lightly
1/4 cup dry cranberries
1 garlic cloves,minced
1 teaspoon olive oil
Regiano parmesan cheese for garnish,if desired
Salt and freshly ground pepper

In a big saucepan, boil the water with 1 teaspoon salt. Add Brussel sprouts and cauliflowers, just for 5-6 minutes,until their color turn to pale slightly. Drain and set aside.
Heated large saute pan,pour olive oil, add garlic,cook about 3-4 minutes,until fragrant. Add Brussel sprouts and cauliflowers,saute until browned on the edges and soften. Add salt,pepper, toasted almonds and cranberries, cook together another 5 minutes.
Serve with grated parmesan cheese,if desired. With parmesan cheese (1 tablespoon for each serving) calories will be 168 per serving.

                                                     WHITE BEAN - SPINACH PUREE WITH SAUTE MUSHROOMS
                                                     4 Servings
                                                    151 Calories Per Serving


1 cup dry white beans or cannellini beans,soaked at least 3 hours in warm water
1 1/2 cups mix variety mushrooms,such as crimini,Shitake,Maitake,portabella
Handful fresh flat leaf parsley,chopped roughly
2-3 garlic cloves,minced
1 yellow onion,chopped
10-12 big spinach leaves,washed well,chopped roughly
2-3 springs fresh thyme
Salt and freshly ground pepper
2 teaspoons olive oil,separated

In a large pot,bring water to boil,add beans,simmer until beans cook throughly. Drain and set aside.
Separate saute pan, pour 1 teaspoon olive oil,add onion and garlic,saute until turn brown lightly and fragrant. Add thyme leaves,spinach and beans,cook just for another 2-3 minutes,season with salt and pepper..Let it cool. When it's cool enough,place in a food processor,puree until smooth.
Same saute pan,pour rest of the olive oil,add mushrooms,salt and pepper,cook until mushrooms soften.Add parsley and turn the heat off.
In a serving bowl,place bean-spinach puree, and finish top with mushrooms.You can serve this dish with pita slices,whole wheat crackers or rustic country bread slices.


                                                                                 CELERY SALT

This is a finishing salt recipe; you can use this for salads, dipping for fresh veggies, last touch for your cooking or in traditional French way, serving with bunch of vibrant color radishes.

Fleur de sel is the best quality salt, usually hand harvested from France’s Atlantic coasts. If you can not find Fleur de sel, you can use any kind of coarse salt for substitution. When you are buying celery stems, pick the bushier one with lots of leaves. For this salt recipe, we’ll use just leaves.


Fleur de sel or pink Himalayan salt
Celery leaves only, washed and pat dry with paper towel

Preheat oven to 350 F degrees. On parchment paper lined baking sheet, bake celery leaves until they are dry, but not burned, about 10 minutes.
In a small bowl, put salt and inside of your palms crush the celery leaves into it. Mix well.
Serve with bunch of fresh radishes and toasted bread slices.


                                                                        MASHED ROOT VEGETABLES
                                                                        6 Servings
                                                                        225 Calories Per Serving

I can not think better way to celebrate the season than using all the roots vegetables in one dish with flavorful taste.This is our winter classic, Thanksgiving through Easter.Mix potatoes colors give pinkish-purplish hue on this mash which can be a perfect side on Valentine's dinner.


3 parsnips,peeled,and cut into small pieces
2 celeriac roots,peeled,cut into small pieces
10 small size mix variety potatoes,such as purple,pink,yellow,peeled,cut into small pieces
1 granny smith apple,peeled, cut into small cubes
1 cup milk
Salt and freshly ground pepper
Fresh thyme and rosemary for garnish
1 small brie, cut into small cubes

In a large pot fill with water.Bring to a boil,add salt and parsnips,celeriac and potatoes. Cook them until soften, about 20-25 minutes.Drain and lay them on a baking sheet for drying a bit.
In a small sauce pan,pour milk and add apple slices,bring it to a boil,until apples soften.
In a food mill,mash all the roots together,then add milk-apple mixture.Add brie,salt and freshly ground pepper,mix well,until brie pieces melted.Garnish with fresh thyme and rosemary leaves.

                                                                                   CARROT BALLS                                                                             
                                                                                   Makes 20 balls
                                                                                  132 Calories Per Piece

This is a perfect way to feed kids with veggies without any argument. When they taste one of this, for sure they going to come back for more. Best part is they are not going to notice these balls are made of  pounds of carrots.
These also would be tasteful, playful and easy grab party desserts for cocktail parties.


2 pounds carrots, about 8 medium carrots,peeled,and finely grated
1 cup sugar
1 cup of chopped hazelnut or walnut
1 orange, zest
1 cup shredded coconut, unsweetened
1 cup of water
2 packs Graham Cracker, about 18 crackers, 2 ½ cups crumble crackers

In a large saucepan, mix water and sugar. Add shredded carrots, stir to combine all ingredients. Bring it to a boil, simmer until carrots are creamy and sticky (close to a caramel density) and most of the water evaporated. Let it cool.
When cool enough to touch, add grounded Graham Crackers, chopped hazelnut or walnut and orange zest into carrots. Mix well, and make equal sizes balls with your hands.
Cover balls with shredded coconuts, and serve with toothpicks.
You can keep this dessert in airtight container at the room temperature for couple of days.


                                                            GREEN TEA SOBA NOODLES WITH SPINACH
                                                           4 Servings
                                                           223 Calories Per Serving

I promised you “green month” challenge during St.Patrick celebrations. I think you can not get greener dish than this one. Not just look festive and colorful, taste delicious, as well. Pine nuts give the nutty sweetness; dry cranberries provide tartness and tomatoes give perfect balance acidity in this pasta.


2/3 package green tea soba noodles
5-6 garlic cloves, peeled, chopped thinly
1 cup cherry tomatoes
¼ cup pine nuts
¼ cup dry cranberries
10 Kalamata olives, pitted, chopped roughly
10 green olives, pitted, chopped roughly
Salt and freshly ground black pepper
½ pound spinach, washed well, chopped roughly
1 teaspoon olive oil

In a pasta pot, fill with water and add salt, bring it a boil, then add noodles, stir occasionally to prevent sticking. Cook about 5-6 minutes. Drain, rinse with cold water quickly, set aside.

In a large wok, pour 1 teaspoon olive oil, add garlic and pine nuts, cook until garlic becomes fragrant. Add dry cranberries and tomatoes. Cook until tomatoes are soften. Add spinach and olives, cook until spinach are wilted and most of the water evaporated from wok .Add prepared pasta, mix with tongue until combine thoroughly.
Bon appetite !!

                                                              ASPARAGUS - LEEK - MUSHROOM FRITTATA
                                                              6 Servings
                                                              141 Calories Per Serving

Bunapi (Shimeji) mushrooms are Japanese mushrooms, came in cute package.Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor.
Frittata is an Italian version of omelette,enriched with additional ingredients such as cheese,meat and vegetables..
This is our favorite frittata recipe,a perfect way to welcoming spring with asparagus.


1 leek, washed well with separating layers, cut thinly
8-10 stems asparagus, cut 1 inch from bottom, if stems too thick peel with vegetable peeler, cut 1 inch pieces
1 bunapi mushroom,cut bottom part,separate individual pieces
6 eggs
1 ounce goat cheese, cut into small pieces
Handful parsley, chopped
Salt and freshly ground black pepper
1 teaspoon olive oil

Preheat oven to 400 F degrees.

In a large bowl, whisk eggs well, add chopped parsley, salt, pepper and goat cheese pieces. Stir to combine. Set aside.

In a frittata pan, pour 1 teaspoon olive oil, heat on over medium high. Add asparagus

In a frittata pan, pour 1 teaspoon olive oil, heat on over medium high. Add asparagus and leek, cook until they are soften, lightly turn brown. Add mushrooms, cook couple more minutes together.

Pour egg mixture top on the cooked vegetables. Put pan in the heated oven, for 10 minutes, until brown on top.

                                                                   COUNTRY POTATO SALAD
                                                                   6 Servings
                                                                   339 Calories Per Serving

During winter days, we don’t have many exciting ingredients, but we have colorful potatoes and root vegetables. Especially, I love using purple and pink potatoes, their vibrant color give freshness and enjoyment into this dish.  This salad is not classic potato salad, instead of using sour cream, mayo or butter I mixed with apples, pears and nuts. Very satisfying, filling salad as a side for your protein dish.


10 medium size different variety potatoes, such as purple, pink, Yukon gold, peeled, cut into small pieces
1 Pink Lady apple, sliced thinly
1 Korean pear, peeled, sliced thinly
1 small head cauliflower, cut bottom part, florets separated, washed well
½ cup walnut, chopped roughly
1 yellow onion cut in half ring shape slices
Handful parsley, washed, chopped roughly
¼ cup dry cranberries
1 tablespoon olive oil
1 teaspoon aged balsamic vinegar
1 tablespoon caper berries
Salt and freshly ground pepper
1 teaspoon red pepper flakes
2 Eggs, boiled, chopped roughly (Optional)

In a large pot, cover potatoes with water and add salt. Bring it to a boil, then simmer, about 20-25 minutes, until they are soften.Drain, set aside.

In another pot, fill with water, when it’s boiling, add cauliflower. Cook about 5-8 minutes, until they are tender.Drain, and set aside.

To prepare vinaigrette, in a small bowl, whisk olive oil, balsamic vinegar, salt and pepper well, until combine thoroughly.

In a large salad bowl, put potatoes, cauliflowers, capers, onion rings, apple- pear slices, chopped parsley,walnut and cranberries. Mix lightly.Sprinkle with red pepper flakes. Drizzle with vinaigrette evenly, toss together to combine. You can add chopped eggs on top if desired.

Enjoy !!

                                                                                   APPLE PIE
                                                                                   9 Slices
                                                                                   395 Calories Per Slice

I don’t know how many of you remembered the old day's belief,as Apple Marketing Board of New York State used such slogan "An apple a day keeps the doctor away".
I had baskets of apples from farmers market,and I was thinking what to do with them. This recipe comes from one of my previous colleagues.. It’s not a typical apple pie recipe with crust,it’s stand more like between cake/pie shell. It is very satisfying pie, with lots of apples, walnuts, and raisins. It can be serve with afternoon tea and coffee or perfect complement for brunch parties.


3-4 big Pink Lady or Red Delicious apples, washed and finely grated
1 cup walnut, toasted in pan, then chopped roughly
2/3 cup raisin
2 cups all purpose flour
½ cup plain Greek yogurt
¼ cup vegetable oil
1 ½ teaspoons baking soda
4 tablespoons unsalted butter, melted
½ cup sugar
1 tablespoon cinnamon
1 tablespoon sugar for topping
2 tablespoons thick apricot jam, mix with 1 teaspoon water for diluting

Preheat oven to 375 F degrees.

In a large bowl, pour flour, add sugar, baking soda, yogurt, vegetable oil, melted butter. Knead with your hands, until dough becomes smooth, ingredients combine thoroughly. Separate one big apple size dough for the top decoration.

Place dough in a 10 by 8 inches baking pan, without buttering inside. With your fingers and back of your fist, stretch dough and try to give shape of baking pan.

In a large pan, put grated apples, walnuts, cinnamon, 1 tablespoon sugar and raisins. Stirring occasionally, cook until apples dry a little bit, about 10 minutes. Set aside, and let it cool.

Put apple-walnut mixture into dough shell. With apple size separated dough make 4 rolls, and weav like a basket on top of the pie. Brush with apricot jam all the edges and lattices.

Cook about 25 minutes or until crust turns brown.
Bon appetite !!

                                    BAKED POTATOES WITH CHEESE - CAPERS - OLIVES - ROASTED PEPPERS
                                    2 Servings
                                    338 Calories Per Potato

OK it's the season for potatoes,but when I 'm eating them I need to feel great for getting other goodies,too. I never use cream or butter with baked potatoes,like classic recipies. Instead of butter I use shredded cheddar cheese,instead of salt,I use caper berries,pickle dills and olives and for smoky flavor,I use roasted red peppers. You can add any steam vegetables,such as broccolini florets,cauliflowers.I made those last weekend get together with friends,everybody fall in love with this..
When you are buying potatoes,go with the largest ones.They are easier to fill with lots of stuff,and they can hold better than small ones. You can bake them in BBQ,too.


2 big russet potatoes,washed with potato brush well,pat dry
20 mix olives,pitted,chopped
2 tablespoons caper berries,drain,and wash
2 roasted red bell peppers,cut in small pieces
4 tablespoons cheddar cheese,shredded
Freshly ground black pepper
2 small pickle dills,cut in small pieces

Preheat oven to 425 F degrees.
Cover washed potatoes with aluminum foil tightly,and bake in preheated oven for 1 hour,until they are soften.

Cut potatoes in semi-half in lenght wise, back part still stay intact. With a spoon,loose potatoes inside until you reach the skin.

Fill with cheddar cheese,pickle pieces,capers,olives and red peppers. Mix until combine and cheese start to melt.
Serve with freshly ground pepper.
Bon appetite !!

                                                                 ROOT VEGETABLES POT PIE
                                                                 Makes 5 Pot Pie
                                                                649 Calories Per Pot Pie

I have a wonderful lobster pot pie recipe that we always enjoy..But I didn't want to make another trip to grocery,and I realized I had a huge basket of root vegetables sitting in the fridge. I decided to make a seasonal comfort food with twisting my original recipe and celebrate the season.
Burdock root is a slender, brown-skinned root vegetable that grows to more than two feet in length. In Japanese cuisine, burdock is an all-purpose vegetable that's added to stews, stir-fried, and pickled.Burdock roots are excellent blood cleanser and diuretics,can be really good addition during your detox days.
Sunchokes are also known.Jerusalem artichoke. They look like a ginger roots and have a nutty-sweet taste..


3 parsnips, peeled and cut into small pieces
1 carrot,peeled,cut into small pieces
4 mix color potatoes,peeled,cut into small pieces
4 medium size sunchokes,peeled,cut into small pieces
1 Gobo ( Burdock root ),peeled,cut into matchstick size pieces
15-20 white pearl onions,skin peeled
Salt and freshly ground black pepper
4 tablespoons milk ( hot ) or you can use heavy cream if desired 
1 tablespoon unsalted butter
1/2 cup all purpose flour
2 1/2 cups home made vegetable stock, you can use your root vegetables boiling water,too.

In a large saucepan,cook parsnips,carrots,potatoes,sunchokes and burdock roots in a boiling water for 8 to10 minutes,until they are still tender. drain,set aside.

Saute onions with the butter in a large saute pan on medium heat,until the onions are translucent,about 10 minutes. Add the flour and cook on low heat for 3 more minutes,stirring occasionally. Slowly add vegetable stock,salt and pepper. simmer for 5 more minutes. Add the hot milk.

Add drain root vegetables to pan,mix them until combine throughly.

Crust Ingredients:

3 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
4 tablespoons unsalted butter,cold,diced
2/3 cup to 1 cup ice water
1 egg,beaten with 1 tablespoon water for egg wash

In a food processor fitted with metal blade,mix flour,salt and baking powder.Add the butter and pulse 10 times,until the butter is the size of the peas.With the motor running,add the ice water,mix only enough to moisten the dough,until just come together.

Take the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest 30 minutes in the refrigerator.

Preheat oven 375 F degrees.

Divide the dough in half and roll out each half to fit your ovenproof ceramic baking dish. Cut the dough 1/2 inch bigger than the opening of the dish.
Fill dishes with root vegetables mixture and finish top with crust. Crimp the crust edges, and brush with egg wash. Make 3-4 sleeves ( cuts) on the suface of crust.

Bake for 1 hour 15 minutes,(cover with aluminum foil in half way of cooking time ) until the top is golden brown and filling is bubbling hot.
Bon appetite !!

                                                                          MUSHROOM CROSTINI
                                                                          Makes 14-15 Crostino
176 Calories Per Slice

One or two bites size, insanely delicious mini Italian appetizers are perfect for cocktail parties. You can make them in advance and store in the fridge, assemble and heat just before your guests are arrived.


1 big portabella mushroom, washed with brush gently, chopped in small pieces
10-15 crimini mushrooms, washed with brush gently, chopped in small pieces
4 giant trumpet mushrooms, washed with brush gently, chopped in small pieces
4-5 Shitake mushrooms, washed with brush gently,chopped in small pieces
1 big size shallot, chopped
3 garlic cloves, one separated for rubbing the bread, rest minced
1 rosemary spring, chopped roughly
1 thyme spring, leaves separated
1 teaspoon lemon zest
½ cup Parmigiano Reggiano cheese, grated
1 cup aged cheddar, grated
½ whole wheat baguette bread (1/3 inch thick 14 to 15 slices)
1 teaspoon olive oil
2 tablespoons milk
Salt and freshly ground black pepper

Preheat oven to 375 F degrees. Rub crust of baguette with whole peeled garlic. Cut baguette bread 1/3 inch thick slices. Place them in parchment paper lined baking sheet, and bake for 8 to 9 minutes, until they are lightly browned. You can keep toasted baguette slices in air tight container for 2 days.

In a large sauté pan, pour olive oil, and heat pan on over medium high heat. Add shallots, cook for 3-4 minutes, until they are translucent. Add garlic, rosemary and thyme, cook until garlic became fragrant. Add mushrooms, salt and pepper. Stirring occasionally, cook until mushrooms are still tender, about 8-10 more minutes. Add milk and lemon zest. Set aside and let it cool.

When mushroom mixture cool, add cheeses, mix well. You can keep mushroom mixture in airtight container, in the fridge for 1 or 2 days.

Spoon mushroom mixture top on the baked baguette slices evenly. Place them in parchment paper lined baking sheet, and under broil heat them for 3-4 minutes, until cheeses are melted.

                                                             STEAM RICE WITH MIX VEGETABLES
                                                             8 Servings
                                                             271 Calories Per Serving

I had bunch of vegetables in the fridge, and I was thinking what to do with them. Suddenly I remembered my  friend Senay was talking about Persian crust rice-vegetable dish all the time. Unfortunately I didn't remember the whole recipe,but I want to make it in my way with miso and hot sauce that are not very Persian. So here we are,end up with beautiful,crunchy outside,soft inside rice-vegetable cake.


3 cups wild mix rice,steamed
Half bunch of asparagus,thick stems peeled with vegetable peeler,cut into small pieces
1 leek,washed well with sitting in water filled bowl, cut thinly
1/2 pound green snap beans,cut in half
1 tablespoon white miso
1/2 cup hot water
1 tablespoon Korean spicy red pepper sauce
Salt and freshly ground black pepper
1 tablespoon olive oil

In a frittata pan or large saute pan,pour olive oil,add beans,asparagus and leek. Add salt and pepper.Cook just for couple minutes. Add steamed rice on top of the vegetables, and press tightly with your spatula.

In a small bowl,mix hot water,miso and red pepper sauce. Pour top on the rice mixture. Close lid and cook for 10 minutes on low heat. Then flip your pan,and cook another side for 10 to 15 more minutes on very low heat.

Flip rice cake on a large platter,serve with your protein dish. 

                                                             LIMA BEANS - ARUGULA SALAD
                                                             4 Servings
                                                             307 Calories Per Serving

This one is our favorite bean salad.. Arugula; especially mini arugula has very potent, peppery taste that perfect balance with tahini-honey lima beans puree..Unbelievable delicious and very nutritious salad  with your protein dish.


1 cup lima beans, washed well, soaked overnight in water
1/2 cup corn
1 yellow bell pepper,cut into small cubes
1 medium heirloom tomato, cut into small cubes
Salt and freshly ground black pepper
1/2 orange zest
1 lemon, juiced
1 tablespoon olive oil
1/2  teaspoon dry oregano
1/2  teaspoon dry cilantro
Handful baby arugula, washed well,dry

In a medium bowl, pour olive oil,add lemon juice,orange zest,salt and freshly ground pepper.whisk well until combine.Toss arugula into oil mixture, mix well until coated completely. Take arugula from oil mixture,set aside. Keep the oil mixture for beans.

In a medium pot, put water and lima beans, bring it to a boil,then simmer, until beans are cook completely, about 35-40 minutes. Drain, and set aside.Separate 3/4 cup beans for making a puree.

In a large bowl, add lima beans,chopped tomatoes,peppers,corn,dry oregano,dry cilantro and oil mixture from arugula.Mix well until ingredients coated with oil mixture.

In a food processor, put separated 3/4 cup lima beans, 2 tablespoons tahini sauce, 1/2 lemon juice, 1 clove garlic minced, 1 tablespoon honey,2 tablespoons water,salt and pepper. Puree until smooth, you may add more water to dilute the puree.

In a serving plate, spooned puree on two sides, and between them place bean- tomato-pepper-corn mixture.Finish with arugula top on the bean mixture.

Bon appetite !!

                                                          CARROT SALAD IN PARMESAN CUPS
                                                          Makes 6 Servings
                                                          236 Calories Per Serving

I always love shredded carrot salad, but I want to take it to an another level with serving in a parmesan cups and mixing in a special vinegarette.


4 medium size carrots, peeled
1/4 cup dry cranberries
2 tablespoons pumpkin seeds
1 tablespoon sunflower seeds
1 teaspoon olive oil
2 tablespoons sweet mirin
Lemon juice from 1/2 lemon
1/2 inch fresh ginger,grated
1/2 teaspoon of freshly ground cardamom
1/2 pound parmesan cheese,grated
1 teaspoon honey

In a food processor, shred all the carrots.

In a small bowl,whisk olive oil,mirin,honey and lemon juice together.

In a large bowl, add shredded carrots, dry cranberries, cardamom,grated ginger, sunflower seeds and pumpkin seeds.Pour vinegarette top on and mix well,until combine.

In a small fry pan, heated on over medium high heat,put  equally divided grated parmesan cheese, and cook until golden brown. Place cook parmesan cheese on a back of small cup,and  give cup form to them.

For serving, fill each parmesan cup with carrot mixture.

                                                         KALE - SPINACH - GARBANZO BEANS RICE
                                                         Makes 4 Servings
                                                         233 Calories Per Serving

I love to get all in one dish..You’ll get your daily veggies by kale, spinach and tomatoes, your protein by garbanzo beans, grain by rice and also healthy nuts and cranberries.
You can complete this delicious side dish with your seafood proteins.
Red pepper paste can be find in healthy stores in “international” isle, but be careful and taste before using, it can be little spicy. But overall; pepper paste spice taste keep balance with cranberries and pine nuts sweetness.


1 bunch kale, about 10 medium leaves, washed well, thick center stem removed, chopped
5 roots of spinach, about 30 medium size leaves, let sit in water for a while and washed many times to rinse out the sand, chopped
2 tablespoons red pepper paste
2- 3 San Marzano tomatoes with their juice, roughly cut into chunks
1 yellow onion, chopped
3 garlic cloves, minced
½ cup mix wild rice
Salt and freshly ground pepper
¼ cup dry cranberries
2 tablespoons pine nuts
1 cup cook garbanzo beans, soaked beans overnight, cook with boiling water until soften
10 cherry tomatoes, some cut into half

In a large pan, pour 1 teaspoon olive oil, and cook onion and garlic, until they are translucent. Add red pepper paste and San Marzano tomatoes with their juice. Add rice mixture and cook about 30 to 35 minutes, until rice is soften.

Add chopped garbanzo beans, cherry tomatoes, kale and spinach. Cook about 5 minutes, and then add pine nuts and dry cranberries into mixture. Taste with salt and freshly ground black pepper. Cook couple more minutes with stirring occasionally.

Bon appetite !!

                                                            RAW ZUCCHINI SALAD WITH BEAN CROSTINI
                                                            Makes 2 Servings
                                                            116 Calories Per Salad Plus 246 Calorie from 1 Slice Crostini

We try to eat our vegetables raw as much as we can. Some vegetables are really easy to marinate or eat raw, such as zucchini, beet, kale, snap peas..

This is a summer salad with lemony marinate and fresh green sprouts. Refreshing taste, very filling with complex flavor combinations, this salad will not dissapointed you.


1 medium size zucchini, peeled, cut into thinly slices (use mandoline or peeler for thin slices)
1 tablespoon pine nuts
1 lemon, juiced
1 teaspoon olive oil
Salt and freshly ground black pepper
Lemon zest from 1 lemon
1 teaspoon juniper berries, crashed
1 teaspoon elder berries, crashed
Micro green sprouts, such as dark cabbage greens, beet, broccoli
1 tablespoon honey
1 teaspoon tahini sauce

In a large bowl, mix all the ingredients, except microgreens. Marinate zucchinis overnight in the fridge.

In a serving plate, put microgreens in the center. Place zucchini slices top on by folding like ribbons. Drizzle with some marinate juices, and nuts-berries around them.

Serve with red bean crostini.

Red Bean Crostini Ingredients:

1 cup cooked red bean, soaked overnight, cooked in boiling water until soften
1 garlic clove
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon water
Salt and freshly ground black pepper
1 teaspoon cumin
1/2 teaspoon dry oregano
1/2 teaspoon coriander
1/2 teaspoon dry basil
1/2 teaspoon red pepper flake
Touch of lemon zest
Bread slices

In a food processor, mix all the ingredients. Spread bean mixture on thinly sliced bread, sprinkle with grated parmesan cheese. Broil bean crostini for 3-4 minutes, until cheese melted. 

                                                             BABY ARUGULA - SNOW PEA - EGG SALAD
                                                             Makes 2 Servings
                                                             362 Calories Per Salad

This is a well balanced salad with arugula greens, avocado, tomato, snow peas, mung beans sprouts, toasted almonds, eggs and mix variety olives. Crunchy, sweet, warm and delicious lunch candidate for any day.

I like to use baby arugula or really small leaves in this salad for easy bites and tenderness.


2 handful baby arugula, washed, dry
1 heirloom tomato, cut into small chunks
1 avocado, cut into small pieces
10-12 mix variety olives, pitted, chopped
2 tablespoons almond slivers
1/4 pound snow peas, washed, trim both ends, cut diagonally small pieces
2 eggs, boiled, peeled, sliced
Handful Mung bean sprouts ( see how to make your own sprouts at "how to eat" section )
2 teaspoons olive oil, separated
Salt and freshly ground black pepper

In a medium bowl, put arugula and mung bean sprouts. Pour olive oil, add salt and pepper, mix until coated completely.

In a small pan, pour 1 teaspoon olive oil, add snow peas and almond slivers. Cook until almonds turn brown, but beans are still crunchy. Let it cool.

In a small bowl, mix tomato, avocado, and olives. Season with salt and pepper. Add cool pea- almond mixture into bowl. mix well.

In a serving plate, put arugula- Mung bean sprout mixture in the center. Place tomato- avocado-snow pea mixture half way  around it. Finish with sliced eggs top on arugulas. 

           Makes 15 Muffins and 2 Serving Salad
           119 Calories Per Muffin and 171 Calories Per Salad

Savory muffins and scones are great with soups and salads.

When fresh artichokes are in season, I could eat them everyday. Artichoke is a low calorie, anti-oxidant rich vegetable and also is a good source of fiber, vitamin C, folate and magnesium.

The vegetable that we eat is actually plant's flower buds. Artichoke flowers are measure up to seven inches diameter, and they are beautiful with vibrant blue-purple color. 

Ingredients For Muffins:

1 leek, trimmed, and washed well until sand rinse out completely, chopped
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon olive oil
2 eggs, lightly beaten
1 ¼ cups plain Greek yogurt
4 tablespoons unsalted butter, melted
1 ounce cheddar cheese, grated
Handful fresh chives, finely chopped

Preheat oven to 400 F degrees. Place paper muffin liners into muffin pan.

In a small pan, heat 1 teaspoon olive oil. Add leek and cook 2 minutes, stir occasionally. Let it cool.

In a large bowl, pour flour, baking powder, and baking soda.

In an another bowl, lightly whisk eggs, yogurt and butter together. Add cheese, chives and leeks. Mix them together.

Stir leek-egg mixture into flour mixture until blended. Do not over-stir the batter, it’s fine if its little lumpy.

Spoon the muffin batter evenly into the muffin cases, filling each cup about 2/3 full.

Bake in oven for 20 minutes, or until well risen. Let the muffins cool in the pan, then transfer to a rack, and let them cool completely.

Ingredients For Tomato- Mozzarella- Artichoke Salad:

10 medium size cherry tomatoes, washed, cut in half
4 garlic cloves, 2 pieces minced, 2 pieces sliced thinly
1 tablespoon pine nut
1 teaspoon olive oil
1 spring fresh rosemary, leaves only, chopped
1 spring fresh thyme, leaves only
1 mozzarella ball, cut into small cubes
2 fresh artichokes, steamed, hearts separated and cut in half

in a small saute pan, pour olive oil and add tomatoes,pine nuts and garlic. Cook for couple minutes until garlic is fragrant. Add thyme and rosemary leaves, stirring occasionally cook for 1 more minutes.

In a serving plate, put mozzarella cubes in the center, then pour tomato-garlic mixture on top. Place artichoke hearts slices around them.

                                                              WARM SPRING VEGETABLE SALAD WITH EGG
                                                              Makes 4 Servings
                                                              169 Calories Per Serving

It's time for asparagus, fiddle heads, snow peas, all kind of freshly emerged vegetables. This salad will fill you with very satisfying complex flavors.

Fiddle heads has similar taste like asparagus, and only available for 2 to 3 weeks in early spring. For us it's a spring welcomer vegetable with very crunchy taste. When washing the fiddleheads, rub with your fingers and let them sit in the water for a while. You have to trim stems and brown parts. cooking time is very important part for fiddleheads, if you do not cook enough they will be bitter, if you cook over they will be mealy. It's a expensive spring delicacy but totally worth for waiting whole year and every penny you spend.


1/2 pounds fiddleheads, washed well
1/3 pound snow peas, washed, cut in half
16 stems asparagus
Broccoli sprout greens for garnish
4 eggs, poached or pan fry
2 teaspoons Grapeseed oil
Parmesan cheese shavings, optional

In a medium pan,pour vegetable oil, cook asparagus, until they are tender. Set aside.

In the same pan, cook snow peas for about 5 minutes. Set aside.

in a small saucepan, bring water to a boil, then add fiddleheads, cook for 4 minutes. Drain and place them in an ice bath. In a medium pan, pour 1 teaspoon vegetable oil, saute fiddleheads for 4-5 minutes. Set aside.

In a serving dish, arrange asparagus, fiddleheads and snow peas together. Place fry or poach egg on top. Finish with broccoli sprout greens and parmesan shavings if desired.

                                                                                     SPRING SALAD
                                                                                      Makes 6 Servings
                                                                                      90 Calories Per Serving

This is our first "harvest season "salad. We've started to prepare veggie garden for this season couple weeks ago. Usually I start early with salad green, then I add new seedlings every week to garden, to extend their season before hot weather hit them..

It's a colorful, very tasteful and filling salad for lunch or dinner. I love their vibrant pink, purple and dark maroon color on my plate, looks very appetizing, mouth watering dish. Newly merging green and herbs are so tender, fresh and flavorful, so you don't need to add anything else.

Mizuna is Japanese mustard green, that gives slightly spicy- peppery taste to salads and stir fries.


Handful encore lettuce mixture
Handful mizuna
Handful baby arugula
Purple ruffle basil
Purple basil
Fresh mint
Couple nettle leaves
4-5 springs fresh oregano
4-5 springs fresh thyme
2 springs fresh rosemary
3 heirloom tomatoes, cut into small cubes
1/2 seedless cucumber, cut into small pieces
1/2 cup French feta goat cheese, cut into small cubes
10-12 mix variety olives, pitted, chopped
Sea salt and freshly ground black pepper
Olive oil- balsamic vinegar mixture if needed, optional

In a salad bowl, toss all the ingredients together. Season with finishing salt and freshly ground pepper.

Drizzle with olive oil- balsamic vinegar vinegarette if desired.

Bon appetite !!

Website Builder