If you love pulp, you’ll love this quick and easy smoothie. One spring, a few years back when our local oranges were ripe and juicy, I couldn’t stop making these for breakfast every morning. This smoothie has lots of fiber because I don’t juice the orange but add the whole thing into the blender minus the peel.

- 1 large seedless orange, peeled and sectioned (leave pith but remove white stringy bits)
- 1/2 c. frozen berries (I like 1/4 Marrionberry & 1/4 Blueberry from Trader Joes)
- 1/4 c. fat free organic yogurt, drained
1/2 packet splenda or 1 tsp sugar

Lightly pulse in blender until fruit & yogurt is well mixed but still chunky. Yum!

Here’s a recipe I got from Sunset Magazine. It’s a great way to prepare chicken for a barbeque. Both kids and adults love to eat it because it’s sweet and flavorful but the glaze, which really makes this dish, is extra sticky so make sure you have handywipes available.

I usually mix overnight marinades like this directly in a large ziplock bag. Once the liquids and spices are thoroughly combined, put in the meat, zip up the bag and place it in the fridge. Halfway through the marinating time, rotate the pieces in the bag so the meat will evenly soak up the marinade.

Then when it’s time to bbq, just use tongs to take out the meat and place them on the grill for a minimum of fuss and muss.
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A Craigslist FoodForum Cooking Class

I enjoyed documenting the second CL FoodFo Cooking Class last Sept. From pasta to sauce, you’ll find step by step instructions and photos on how to make the following delicious, homemade ravioli:

Pumpkin Ravioli (Cappellacci di Zucca) with Sage Butter Sauce
Spinach & Ricotta Ravioli in a Fresh Tomato Sauce
Veal Ravioli in a Cream Sauce with Prosciutto & Peas

Go to the CL Ravioli Class
Clicking this link will open a new window.

Simply prepared, these savory potatoes are addictively delicious.

Split baby &/or fingerling potatoes in half lengthwise and place in large mixing bowl.
Drizzle with olive oil, sprinkle with kosher salt and pepper.
Scatter in your favorite aromatic herbs like thyme, rosemary and oregano.

Toss in bowl until well coated with oil and seasonings.
Arrange potatoes on foil covered baking sheet in single layer.

Roast on a rack in the top half of the oven, watching carefully to avoid scorching. Turn once if necessary. Roast until lightly crisped and potatoes are brown and cooked through.

Drizzle with more EVOO, scatter chive blossms (optional) and serve hot.

Ever since my Indian neighbors moved in, I’ve had great cravings for Indian food. This is because around noon, when I’m puttering around the garden, the most wonderful cooking aromas begin wafting from their homes.

So far my luck with Indian cuisine has been unremarkable but this dish which I found on Epicurious.com and adapted according to various reader reviews is spectacular.

When I first made it, I loved it so much that I ate it for two straight weeks.

It’s a thick, well spiced dal, perfect when served with basmati rice or naan.
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I originally whipped this together from available ingrediates in the kitchen and it’s become one of my favorite salads this spring. It’s nutty, fresh and delicious. Tear a hunk from a crusty loaf bread for a perfect, casual weekend lunch at home.

Ingredients:
3 lg handfuls, baby spinach
1/2 lg fresh mozzarella ball, cubed
3 small ripe tomatoes, sliced or diced
2 tbsp fresh squeezed meyer lemon juice
2 tbsp walnut oil
kosher salt & peper to taste

Optional Garnishes:
handful nasturtium blossoms
2 chive blossoms, hand shredded

Toss ingredients together gently in large serving bowl. Allow flavors to meld and spinach to wilt slightly, about 5 minutes. Sprinkle top with optional garnishes and serve immediately.

Makes 2 large servings

Inspired by the fresh sorrel I picked up at the farmers market, I made this quintessential spring soup. The tender greens impart a nutty, slightly tangy freshness while the baby yellow potatoes & creme give the soup depth without being too heavy.

It’s good looking too: Spring-y light green in color with deeper green & orange flecks.

Makes an elegant first course to dinner, perfect for whetting the appetite. I ate it simply, with good chewy bread. And leftovers the next day make an excellent cold lunch (imagine a smooth Spring gazpacho).

The weekend is here and the farmers markets abound. To try it, here’s what you’ll need:

from Alice Waters’ “Chez Panisse Vegetables” (c) 1996
1 med boiling potato (i used a couple small baby yellow ones)
1 med yellow onion
1 sm carrot (i used a handful of the tiniest baby carrots)
4 tbsp unsalted butter
1 sprig fresh thyme
salt & pepper
2 1/3 c. water
1 c. chicken stock
1 lg bunch sorrel, about 1 lb (i used 0.5lb loose leaf)
1/4 c. creme or half&half
parsley

optional: 2 oz smoked bacon (didn’t use)

Peel & dice the potato, onion, & carrot. Melt butter in 3- or 4-qt saucepan and add diced veggies & thyme. Pour in 1/3 c. water, cover and stew gently for about 15 min, with lid slightly ajar. Season w/salt & pepper, add 2 more cups water and the chicken stock,`bring to a simer and stew another 15 min with lid ajar, until potato is soft & easily mashed w/a spoon.

Meanwhile, wash & stem the sorrel, and chop the leaves into a rough chiffonade (i didn’t chop). When the veggies are done, add sorrel, return soup to a simmer. Turn off heat, cover and let stand for 5 min.

Puree the soup in a blender and pass through a medium-mesh sieve into a stainless steel bowl. Stir in creme; taste and adjust seasoning; let soup cool to room temperature. (i served befoe it cooled completely, it’s very nice warm)

Chop enough parsley fine to make about 1 tbsp. If you choose to garnish the soup w/bacon, fry it now, chop fine, rind removed, and then pound it to a paste in a mortar. Mix it together w/ chopped parsley. Warm the soup w/o boiling, pour into a warm tureen, and stir in the bacon and parsley paste, or garnish with the chopped parsley alone.

Serves 4.

(Posted this entry on Craigslist Food Forum on 4/19/02)