Wednesday, March 9, 2011
(Above photo on the left copyrighted to Sabina DeShazo & barefoot in the orchard - photo on the right is courtesy of Jupiter Images)
Tuesday, March 8, 2011
Today marks the 100th anniversary of International Women’s Day!! Right now, around the world, thousands of events are being held to recognize all the progress women have made over the years!
Help spread the word about this special day! Visit and get involved with Women Thrive Worldwide.
- Tell a friend Tell the women in your life about International Women’s Day.
- Facebook Sample status: Happy International Women’s Day!
- Twitter "Happy International Women’s Day!"
(Above Photo - UNHCR / S. Schulman)
Friday, March 4, 2011
Thursday, March 3, 2011
OK, I nearly fell off the sofa when I first saw this sandwich featured on Martha via Adam Richman (Travel Channel host of Man vs Food). Sweet, savory, crunchy, creamy - all in the same dish - yummmmmm!! I immediately wanted to run out, buy all the ingredients and make 10 of them!! But then I thought that I should wait and save it for a special luncheon guest or a special picnic. Of course now it has been in my pile of new recipes for far too long and I think it needs a test run, today!! ;)
Remember to buy only "Certified Sustainable Seafood" when possible - for your health and the Earth's. :)
2 teaspoons wasabi paste
2 tablespoons pure maple syrup
2 teaspoons sesame oil, plus more as needed
2 (6-ounce) skinless salmon fillets (
2 tablespoons unsalted butter
1 green or red tomato, sliced (this may have to be skipped depending on the time of year but you can always find a good hot-house tomato if you can't live without it or wait until they are seasonal)
4 slices thick-cut bacon
4 slices brioche
3 tablespoons mayonnaise
1 teaspoon fresh chopped dill
1/2 cup watercress
Prepared fig jam
Preheat oven to 350 degrees.
In a small bowl, mix together wasabi paste, maple syrup, and sesame oil until well combined. If mixture seems too thick for a glaze, add a little more sesame oil to thin.
Place salmon on a baking sheet and brush tops with glaze, reserving about a tablespoon. Transfer to oven; cook for 5 minutes.
Meanwhile, melt butter in a medium skillet over medium-high heat. Add the tomato slices and cook until crisp, about 2 minutes. Turn and continue cooking for 1 minute more. Remove from skillet and set aside.
Wipe skillet with a paper towel and add bacon. Cook, turning once, until crisp; transfer to a paper towel-lined plate. Set aside and reserve fat in skillet. Add bread slices to skillet; cook, turning once, until bread is toasted. Remove from skillet and set aside.
Remove salmon from oven and brush with remaining wasabi glaze. Set broiler to high and broil until salmon is medium-rare, about 5 minutes.
In a small bowl, mix together mayonnaise and dill. Spread mayonnaise mixture on one side of two slices of bread. Top with salmon, bacon, watercress, and tomatoes. Brush one side of remaining two slices of bread with fig jam and top with remaining 2 slices bread to form a sandwich; serve immediately.
(Photos Courtesy of Jupiter Images)
Wednesday, March 2, 2011
n = newly in season
p = peak of season_
w = winding down
• artichoke (p)
• asparagus (n)
• avocado, Haas
• cabbages (p)
• carrots (p)
• cauliflower (p)
• celeriac/celery root
• collards (p)
• fennel (p)
• garlic, green (p)
• greens including braising mix, frisee, mustard, nettles, tat-soi
• mushrooms, morels (n)
• onions, spring
• peas, edible pods (n)
• radish• spinach
• salad mix, spring (n)
• sunchoke (w)
• berries: strawberries
• cherimoya (w)
• kiwi (w)
• kumquat (w)
• lemon, Meyer
• lime, Key
• oranges: navel (p)
(Courtesy of KQED - Northern California)