Black Bean Rotini Salad

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I thought I would squeeze in a
4th of July recipe this morning! Here is a gluten free pasta salad that
is packed with summertime garden goodness, contains all the comfort and zesty
flavors of the holiday, but won’t leave your body starving for awesome
nutrition. I named it “L.A. Summer” because it contains all the
stuff that you might find growing in one of L.A.’s back yards or urban farms,
like nopales, cucumber, tomatoes, and peppers, and it has some hints of
Mexico and the Southwest in it’s flavor profile, two prominent cuisines in
the area. Enjoy, and happy Independence Day!
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Heirloom Tomato and Pumpkinseed Pesto Salad

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If you raise basil on a regular
basis, you will encounter those times when you get busy and kind of ignore
the basil for a few days, and while you are busy doing other stuff, the basil
goes nuts and produces an abundance of flower stalks and leaves. This
happened to me the other day and in my rush to prune it all back, I ended up
with a giant pile of basil. So, since autumn is just around the corner, I
decided to do a variation of pesto using raw pepitas (pumpkinseeds). There
is something about the pumpkinseeds’ earthiness and association with the
impending fall season that just made it all seem right.

I am still getting some glorious heirloom tomatoes, although that
season is nearly over, so I put together this sort of “summer-fall”
transitional salad that is vegan, yet packed with high quality, raw protein
and healthy fats. This vegan pesto is very versatile and I have been using it
in a variety of ways beyond this salad. This recipe is definitely a keeper
and a healthier alternative to traditional pesto.

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Roasted Yam Salad with Kale & Figs

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Warning: Fig season is here!
Which means that I may post more than one recipe with figs over the next
week or two. Since figs are one of those fruits that you simply can’t find
when they’re out of season, just enjoy and soak it up while you can!
I’ll start with this easy mid-week salad that can practically serve as a
weeknight meal, a lunch, or a side dish with something off the back yard
grill. These figs were given to me by my neighbor, artist Bill
Wheeler. The roasted yams and onions seem to give
the figs and kale a nice caramelized hug…yes I said hug!! You can even
roast the yams on your barbecue if you want, for some extra smoky flavor.
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Whole Roasted Pumpkin with Mushroom Ragout

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When I go to the market and see
all the different types of gourds and winter squash, all I want to do is
bring them home and play with them in the kitchen. There is something
architecturally fulfilling about taking a big edible thing like a pumpkin and
bringing out it’s simple pleasures, and presenting it in its minimally
fragmented glory. Here is an extremely easy dish you can make as a vegan
entree or an interesting side dish on your next holiday dinner table.
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Radish Greens & Rice Noodles with Fresh Mango

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You have probably heard the
expression “diamond in the rough.” Well, what about “vitamins
in your rubbish pile?” That is exactly what you have when you throw away
your radish tops. I know, I know, it is probably an automatic reflex to just
break those greens off and toss them away. It’s cool, if you are okay with
tossing a significant source of calcium, iron, magnesium, folate, vitamin A,
C, K and other nutrients into the trash. Not only are radish greens edible,
they are the most nutritious part of the plant! It is worth the effort to
find a good source of fresh radishes with live, abundant greens. Here is just
one example of an easy way to utilize fresh radish greens. The slightly
bitter bite of the radish and the fresh, sweet mango are like two peas
in the pod…sorry I couldn’t resist the cliche!
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Summer Squash with Spring Onions & Fresh Mint

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I have struggled with my food
plot for the past few years, probably due to lack of focus, failure to be
organized with watering, and-or misdirected soil maintenance. Fortunately, a
new edible plant nursery opened up down the street. In just a couple of
months, they have helped my garden transform and heal from whatever funk it
was in. Loretta Allison of Spade
& Seeds brings her magnificent seedlings to Fig Earth
Supply, much to the delight of our neighborhood.
Loretta raises most of the seedlings herself, with just a small
selection brought in from outside suppliers. I took a couple of their
workshops, and tapped into her amazing garden of knowledge, and then
gleefully planted her starters, one of which was a romanesco squash. As a
result, I have this wonderful, simple recipe to share, comprised of just garden
zucchini, spring onions, and fresh mint. You don’t have to grow food to make
this, but try to get your ingredients from the Farmers Market or in as fresh
a state as possible. It really makes a difference in flavor and
nutrition.

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