Archive: May 2010

  1. Salmon Sandwich with Microgreens

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    With summer parties just around the corner, we wanted to start experimenting with fun dishes to serve at neighborhood and family get-togethers when we make our way back up north. I came across a blog that was using a lot of prosciutto and it inspired the idea for salmon. Smoked salmon is something I normally only eat at fancy brunches when my family takes some kind of island vacation, but using it in a sandwich is a fun way to avoid turning on the oven. While making these, I made a huge discovery: I hate pea greens. There are only two foods now, that I truly detest: capers, and pea greens. I consider myself to a have pretty diverse and open palate, but both of these ingredients make me want to hurl. I tried putting pea greens inside the sandwich, and I removed mine after one bite. Shaun on the other hand, enjoys them – so for this recipe, experiment with caution.

    Instead of using mayo, I made a homemade dip/spread that can be slathered on one side of the bread or for dipping with carrots and bell peppers. I’ll post the recipe for that soon.

    We had the sandwiches with a side of tossed rainbow microgreens that I got at the Ocean Beach Co-op. I’m not sure if you can find them at Whole Foods, they seem to be a pretty specialty item.

    Here are the contents of the sandwich, I won’t give you instructions…  you know what to do (smiles).

    • 2 slices seedy multi-grain bread
    • dark romaine lettuce leaves
    • small handful spinach leaves
    • 2-3 sliced heirloom tomatoes
    • thinly sliced red onion
    • 3 oz smoked wild Alaskan salmon
    • (optional: pea greens)


    • 1 package rainbow microgreens
    • 1 tbsp olive oil
    • 1 tbsp balsamic vinegar
    • 1 cup thinly shredded carrots

    Toss and serve!

  2. Gingered Dandelion Salad

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    Everyone knows that I’m obsessed with Oprah. I adore her passion, enthusiasm, and fearless search for truth. I love everything from her investigative reports to her “favorite things” giveaways. Recently I was browsing her site, and found the especially enticing article “They Might Be Weeds, but Wild Greens Pack a Nutritious Punch,” that included a recipe for dandelion greens. I put my own spin on it, and let me just say… wow. Totally different from our usual nights in the kitchen, but a super fun way to bring some more variety in our lives.

    Gingered Greens

    • 1 bunch  dandelion greens
    • 2 cups packed spinach
    • 1 cup chopped mustard greens
    • 1 pound gently steamed chopped asparagus
    • 2 Tbsp. olive oil
    • 1 medium red onion, thinly sliced
    • 2 cloves garlic , chopped
    • 3 large shiitake mushrooms , sliced
    • 1 tsp. chopped fresh ginger
    • 2 Tbsp  dark soy sauce
    • Juice of 1/2 lemon
    • 2 tbsp sesame seeds

    Wash dandelion greens, mustard greens, and spinach and cut off the stems. Bring a pot of water to a boil. Immerse greens for 1 minute; remove to a colander and run under cold water and set aside. Steam the asparagus for only 5 minutes and then soak in cold water to stop the cooking process, then set aside with the greens. Heat olive oil in a large skillet. Add onion and sauté over medium heat, stirring occasionally, until soft then add the garlic and mushrooms; cook for about 4minutes more. Stir in greens, ginger, and soy sauce. Cook 3 minutes, then remove from heat. Add lemon juice and sprinkle with sesame seeds and enjoy!!

  3. Hungry Planet


    This awesome new book bears witness to the “greatest change in global diets since the invention of agriculture,” and presents a photographic study of the food families around the world consume each week. We haven’t made it through the whole book yet, but we love it already — there is so much to absorb! Our copy was a gift from Amazon, but you could probably find it in Borders or Barnes and Nobles. It runs around $25, and will make an amazing addition to your coffee table collection! If book-buying isn’t your thing, take a field trip to any mega bookstore and spend an hour flipping through the pages and seeing how the world eats, it’s truly fascinating. Happy reading!

    Click here to find online

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