Blackberry Sourdough Scones with Lemony Glaze

Summer marks the beginning of berry season in the Northwest. Strawberries, blackberries, raspberries, black caps, and of course our huckleberries will all begin to show up as the season progresses.

A few days ago, on a camping trip in Idaho, we stumbled upon a patch of wild strawberries. In size, they were the smaller than a pea, yet surprisingly, bursted with so much strawberry flavor, it was hard to believe the flavor was real and not manufactured. It was as if all the strawberry flavor of a regular sized strawberry was packed into their tiny little bodies, they were so intense and delicious.

If you live in the Spokane area, fresh ripe strawberries are ready to be picked at Knapps Farm in Green Bluff which I hope to do in the next few days. As with all produce, the longer they are left to ripen on the vine, the more flavor they will pack. So if you can pick something yourself, do it!

The next best option is to go to your local farmers market. Here produce is picked right before it is  sold, given time to ripen on the vine.  Much of the produce that finds it way to our grocery stores have  been picked early for travel, ripening off the vine, producing a fruit or vegetable that often lacks in flavor and vibrancy.

Falafels with Home Made Pita and Creamy Tahini Sauce

Food is deeply personal and becomes rooted in us at a very young age. For most of us, our comfort food  is what we grew up eating. The special meals our parents made for us in celebration, or even just the simple daily meals we ate together as a family. After I moved away from home, this was the one meal I missed the most and looked forward every time I went back to visit.

A few years ago in France, after sampling some of the best French food ever, Brian and I found ourselves at a falafel stand in Paris for lunch.  Apparently, Lenny Kravitz dubbed it as "the best falafel stand in the world"- and while I won't go that far, I will admit, we went back later that evening for dinner, then embarrassingly, for lunch the next day before flying home. I have to chuckle a little when I think of my favorite food in France being a falafel stand. But for me, it's my comfort food. This along with a big bowl of tabouli, baba ganoush and tzatziki - it is my idea of the perfect meal. It always brings me back home.

Falafels are basically a bean fritter made from garbanzo beans or fava beans, originating from Egypt. They were created somewhere around 400AD by the Copts, the native christians of Egypt, as a replacement for meat, during Lent.  Egyptians have a different name for falafels.... they call them taamia.  My dad is a Coptic Egyptian and he remembers his mother making taamia for him with fava beans rather than garbanzos.  Because falafels are primarily made from beans, they are good cheap source of protein, and their popularity spread throughout the Middle East. Today they can be found around the world, in most cities, even Paris, often in the form of street food. 

One thing I encourage you to do, is to learn how to cook the dishes that comfort you, from the people  who made them for you (if possible).  It is one of the best gifts you can give yourself. When I feel homesick, I make these.

Vietnamese Beef Salad

Have you ever wondered what to do with a green papaya?

During our recent trip to Vietnam we found out.  They were everywhere... piled high on the back of motor scooters, along roadside stands and at all the street markets. They were on many menus as well, mostly in the form of a salad (Som Tam) served with beef or prawns or pork. After having a bad experience with a very fishy green papaya salad in Laos a few years ago, I was a little hesitant to give it another go.  But sitting at a cafe one sweltering day, I spied one on our neighbors table, looking very cooling and light. I gave it try.  At first bite, I was hooked. The papaya was crunchy and thirst quenching, and surprisingly not sweet, but more like shredded carrot or daikon. The beef was over the top amazing, flavored with lemongrass and five spice. It was one of the most refreshing and flavorful salads I have ever had. And I eat a lot of salad. From that day on, I made a point of hunting one down everyday until we left.

If you can't find a green papaya, don't fret. The salad can be made with rice noodles or sliced cucumber, shredded carrot, cabbage or daikon..... or probably any other salad type of veggie. Just don't use a ripe papaya because it will disintegrate. Make sure the papaya is firm to touch. In Vietnam, the papaya was actually a very pale green on the inside too.

Vietnamese food is known for its fresh and healthy ingredients and minimal use of oil.  Because of this it is considered one of the healthiest cuisines in the world. It is also one of the most flavorful. The use of fresh herbs combined with the right balance of spices is what makes Vietnamese food taste and smell so good.  Fresh fruit and vegetables are a huge part of the Vietnamese diet along with lots of fresh seafood and rice. Rice is the main staple from South to North, whether it's steamed or in the form of a cracker,  rice paper, or rice noodles. Another staple is mam, or a fermented fish sauce which varies regionally and is used in marinades, salad dressings and to flavor many dishes.



The marinade for the beef - is a recipe to hold on to. The combination of flavors (five spice and lemongrass) are surprising and delightful.  The marinade also works great on pork, chicken and tofu, and served with a simple bowl of steamed rice, it's makes for a perfect healthy dinner.

Skillet Huevos

This is my favorite "breakfast for dinner" meal... and it's pretty darn good for breakfast too.  It can be made in less than 30 minutes, and is perfect for company,  or a lazy weekend brunch.  Skillet Huevos Rancheros is  not only flavorful and hearty... this vegetarian version is surprisingly healthy too. For a fun twist, use mini cast iron skillets for individual servings - or a large cast iron skillet.  To boost nutritional value, add stray veggies from your refrigerator drawers -or not, keeping it simple and basic.

Chicken with Braised Artichokes, Leeks and Tarragon

We've had a unusually warm Spring here and our city is exploding with blossoms.

Mothers day came and went, and the dogwood I planted bursted in white, shouting, I’m still here. The Lilies of the Valley returned quietly, laden with tiny white bells, unbelievably fragrant. 

I've been thinking about flowers lately. 

How quickly they bloom... and then go - their sole purpose being opening, 

becoming fully what they are, no matter how temporary.

Vegan Mac and Cheese

This vegan and gluten-free Mac and Cheese Recipe with Kale and Mushrooms from Alison Collins, chef and owner of Boots Bakery and Lounge, is seriously good. And seriously good for you too. It's packed with protein and vitamins while remaining very low in fat, keeping you fueled and energized all day long. And the best thing is, it can be made in less than 30 minutes. 

Grilled Steak Tacos with Cilantro Chimichurri Sauce

One of the best things about growing up in Southern California, was its proximity to Mexico. Being able to drive there or hop on a quick flight, gave us the opportunity to visit many different towns and experience regional Mexican cuisine. My personal obsession when visiting Mexico is always the same. To find the perfect taco. After a day or two of serious reconnaissance work,  it becomes clear which taco stands are the busiest, have the longest lines and draw the most locals. There, tacos cost less than a dollar, tortillas and hot sauces are made from scratch, ingredients are locally grown, tree and vine ripened. This is why they taste so good.