Arugula Borage Salad, Pomegranate Vinaigrette

Arugula and Borage Salad

Arugula and Borage Salad
Feta, Pomegranate Arils, Pistachio Slivers
Pomegranate Vinaigrette

It’s April and the borage is blooming! These electric blue star-shaped flowers have a mild cucumber taste and a soft texture. They make a striking addition to any salad.

Here, peppery arugula is accented with borage, giving the salad a distinctive visual emphasis. Feta brings salty-tangy-creamy notes while sweet-sour pomegranate arils add another layer of jewel-like color and a crunchy texture. Pistachios add that distinctive nutty flavor.

Pomegranate vinaigrette ties it all together with sweet-savory-zippy characteristics. Serve the dressing on the side for better presentation. Pair this lovely spring salad with a glass of rosé, of course.

Salad

  • arugula
  • borage
  • olive oil
  • pomegranate arils
  • feta, crumbled
  • pistachio slivers
  • salt and pepper

Toss arugula lightly with olive oil. Gently toss in the flowers. Place salad on serving plates and top with pomegranate arils, feta, and pistachio slivers. Add salt and pepper to taste. Garnish with a few more flowers on top.

Pomegranate Vinaigrette

  • 2 T. extra virgin olive oil
  • 2 T. pomegranate molasses
  • 2 T. rice vinegar (not seasoned)
  • 2 t. dijon mustard
  • 1 t. garlic, minced
  • 1 T. shallot, minced
  • salt and pepper

Combine ingredients in a jar and shake well. Serve vinaigrette in a small glass pitcher on the side.

How to Prepare Borage for Food

Unfortunately I see many photographs of borage flowers in food with the sepals still attached. The reddish-brown sepals are covered with bristly hairs, they are not something you would want to eat in a salad.

Borage

To separate the corolla from the sepals, simply pinch the middle of the star and pull. Rinse the flowers in a bowl of cool water to remove any dirt or little bugs.

Eat Flowers, Be Happy

Here is a link to all of my Edible Flower posts, photos, and recipes.

Beet Salad and Fresh Horseradish

Beet Salad with Orange, Fennel, and Walnuts

Passover and Vicki’s Beet Salad & Fresh Horseradish

Passover 2018 ends at sundown tonight. As I have for the past 17 years, I traveled to Chicago to celebrate the holiday and cook Passover dinner for my family and friends.

The Seder tells the story of how we were slaves in Egypt before God led us to freedom. Each year at Passover we go on a journey in our hearts from slavery to freedom, from sadness to joy. The 3000 year-old story never changes, and our menu doesn’t change very much either.

Over the years I have been sharing our Passover recipes, this year I am so excited to share my cousin Vicki’s fabulous Beet Salad with Orange, Fennel and Walnuts and her super-popular fiery Fresh Horseradish!

Passover Table

2018 Tables – White Linen with Rainbow Flowers

What does change? The decor. Every year we have a wildly different color scheme. Some of the color combinations from our past Seders include:

And the tables are covered with frogs! Read all about our whimsical Passover Frog Collection here.

The Passover Seder Table is not simply a place to tell the story of the Exodus and to eat dinner. The Table is symbolic in and of itself. It is a place where memories are made and traditions are taught.

It is where we gather with family and friends, and perhaps strangers too, to celebrate our freedoms.

The care with which my sister-in-law Kristy sets her Table reflects the solemnness and seriousness of this holiday. The vibrancy and beauty of the Table reflect our gratitude to God.

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Gluten-Free Noodle Kugel

Gluten-Free Noodle Kugel

Gluten-Free Noodle Kugel

Rice Noodles, Eggs, Ricotta, Cottage Cheese, Sour Cream, Cinnamon, Sugar
Golden Raisins, Cherries, Cranberries, Blueberries, Apricots

Perhaps you were one of the 85,000 people or the 3,500 vendors attending Natural Products Expo West at the Anaheim Convention Center last weekend? Maybe you had the opportunity to try gluten-free, organic, plant-based protein pastas by Explore Cuisine?

It was my honor and pleasure for the fourth year in a row to cook gluten-free pasta dishes to sample the crowds for my friends at Explore Cuisine. Among the most unique and quite popular was my gluten-free noodle kugel. Can I go out on a limb and gather that none of the other 3,500 vendors served a kugel?

Kugel is a beloved sweet Jewish dairy casserole that originated in Europe hundreds of years ago;  traditionally made with egg noodles, eggs, cottage cheese, sour cream, and raisins. It is baked and dusted with cinnamon.

Explore Cuisine Brown Rice Fusilli is a kosher-certified,  gluten-free, whole grain pasta made in Italy of just two ingredients; organic brown rice and organic pea protein.

Kugel and rice noodles were a match made in heaven for those with gluten intolerance…those who are fans of original lokshen kugel and those who had never ever heard of kugel, all enjoyed this luscious gluten-free version.

Gluten-Free Noodle Kugel Recipe

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Crimini Mushroom Soup with Crème Fraîche

Crimini Mushroom Soup

Crimini Mushroom Soup with Crème Fraîche

I’m a bit embarrassed to showcase three hot soups in a row because the weather this winter in Southern California has been absolutely beautiful.

Yes, we would love more rain for our thirsty environment, but we keep seeing sunny 70°F + days… week after week. So, my Chicago family and friends and everyone Back East with shovels in hand, I am dedicating these three soups to you. Stay warm kids!

The crimini mushroom, also known as baby bella, is actually a young portobella. They are earthy and more flavorful than common white button mushrooms, therefore an excellent choice for mushroom soup. When paired with velvety rich and tangy crème fraîche, the result is a heavenly bowl of warming potage, no matter the outside temperature.

Soup #3

Crimini Mushroom Soup with Crème Fraîche

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Curried Red Lentil Soup

Curried Red Lentil Soup

Curried Red Lentil Soup
Tomato, Coconut Milk, Lime, Cilantro
Frizzled Shallots

I never met an Ottolenghi recipe that I didn’t like. And Curried Red Lentil Soup is no exception. The Israeli-British chef describes his soup as “healthy and hearty, spicy and straightforward, frugal and fragrant in equal measure.”

He touted his svelte recipe as an antidote to rich holiday foods…but since those holidays are now a distant memory, I’m garnishing with a generous topping of irresistible crispy fried shallots.

Curried Lentil Soup with Tomato and Coconut Recipe

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Winter Radish Salad

Winter Radish Salad

Winter Radish Salad
Feta, Kalamata Olive, Frisée, Baby Celery, Upland Cress
Dressed with Fresh Lime Juice & Olive Oil

It was difficult to resist all those colorful heirloom radishes…and the frilly heads of frisée, hydroponically grown long thin stalks of baby celery and the delicate lime green leaves of upland cress too. While strolling the outdoor aisles of the Torrance Farmers Market – a crunchy, peppery, chromatic winter salad began to take shape.

Watermelon radish – an heirloom Chinese daikon – is a stunner with its white and green shoulders and vibrant fuchsia interior. The taste is mild with almond-sweet notes. Purple radishes – a Korean radish hybrid – are small and plump with a gorgeous violet ring around striated white flesh. They are far more peppery than the watermelon variety. I chose watermelon and purple radishes for their visual appeal and different flavor profiles.

Frisée, baby celery, upland cress, and chives make up the green elements of this winter salad.  With a bittersweet flavor and unique frizzy texture, frisée adds character. Upland cress has pretty leaves with a pungent spicy flavor. The baby celery has an intense celery flavor concentrated in the leaves. Chives bring that mild classic onion flavor.

Winter Radish Salad Recipe

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