Spring…a time for new beginnings (and peas, asparagus, and strawberries)! I’m departing very briefly from my usual format to bring you an exciting announcement. I’ve just recently become a member of the faculty at Bauman College in Berkeley, which provides education in holistic nutrition and the culinary arts. I’m teaching in the hands-on Natural Chef program, an intensive culinary program that trains individuals to become nutrition-based, therapeutic chefs. The College’s mission is to create a culture of wellness in individuals and in the community through the promotion of eating sustainable, locally- and responsibly-sourced (and delicious) whole foods according to the needs of the individual. Interested? Check it out!
What does all of this mean to you?? Don’t worry! I will continue to offer cooking classes, and as always, you may still contact me for private cooking classes and nutrition consultations. My new position will only serve to enhance my offerings to you.
On another note, have you been to the farmers’ market lately?? Wow, what a beautiful abundance of spring veggies! Baby lettuces, snap peas, fava beans, green garlic…it’s also that time of year that berries and stone fruits begin to innocently usurp the territory so steadfastly occupied by oranges and apples all winter.
Below, I've included a recipe for a scrumptious spring salad that features some of the season's best flavors. Enjoy!
Are you wondering what to do with all of that beautiful spring produce?
There’s still room in the Hearty Spring Salads class coming up Saturday, April 18 5-8 pm at Berkeley Kitchens. We will discuss the elements of a successful salad, discuss how to properly choose and prepare seasonal ingredients, then make some scrumptious hearty spring salads that we will enjoy together at the conclusion of class. Hope to see you there!
GIVE IT A TRY!
Avocado, Quinoa, & Spring Vegetable Salad with Meyer Lemon, Cumin & Green Garlic
2 T Meyer lemon juice
zest from 1 Meyer lemon
1 T ground cumin
1 T green garlic, very thinly sliced or minced
pinch of red chili flakes
1/3 cup olive oil
1 c quinoa, cooked and cooled
1 lb snap peas, sliced thinly on the bias
1 ripe avocado, thiny sliced
1 bunch radishes, sliced thinly
1 cup microgreens
salt and pepper to taste
Make the vinaigrette: In a small pan, toast the cumin until fragrant. Whisk together the Meyer lemon juice and zest, cumin, green garlic, red chili flakes, salt, and olive oil. Set aside.
Bring a large pot of salted water to boil. Blanch the snap peas until they turn bright green, about 30 seconds. Remove to a bowl of ice water or immediately spread out on a sheet pan to stop cooking. Strain the snap peas from the water once cool if using an ice bath and leave to dry.
Carefully toss the quinoa, snap peas, avocado, radish, and half the microgreens with the vinaigrette along with salt and pepper to taste. Garnish with the remaining microgreens.
inspired by Plenty, by Yotam Ottolenghi