Posts made in June, 2012

Summer Rolls on

Posted by on Jun 19, 2012 in Asian and Vegetarian | 2 comments

Summer Rolls on

Vegetarian Times published a special edition magazine last summer called, Farmers’ Market Cookbook .  It was a tasty look at scoring the best of summer’s bounty month by month.

Living in California equals avocados at your fingertips. 95 % of all avocados are grown here.   The quintessential fruit.










Avocado Mango Rolls

~adapted from Vegetarian Times








The line up.  The carrot jumped into the picture from another line up.








Avocado, lime juice, and zest








Add minced green onion,








chopped red pepper,








and chopped cilantro








Salt and pepper to taste before adding








2 tablespoons light sour cream.  The recipe called for vegan cream cheese?








Hot chile sauce to taste.  See the squirt of Sriracha?








Quick stir...








Juicy ripe mangos appear in June too!








The recipe calls for sprouts.  If you are one of those people who think sprouts are hairy, use a pretty piece of red leaf lettuce.








Vietnamese rice paper wrappers are easy to work with once you get the feel of it.

The real secret is to have a little assembly line set up.








Hot water in a shallow plate.








Submerge the sheet of rice paper for a few seconds until it becomes pliable.








Layer the mango, avocado mixture, and sprouts.








Wrap and roll.








These rolls were light and refreshing.  They need to be served right away.

Slice them on an angle and pop them in the boat!


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Father’s Day

Posted by on Jun 17, 2012 in New | 4 comments

 Celebrating Fathers

 Blessed indeed is the man who hears many gentle voices call him father!

~Lydia M. Child





Abba Father

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Eye of the Goat

Posted by on Jun 15, 2012 in Salad | 0 comments

Oh, so many evenings when I create something fairly remarkable for dinner I cannot take the time to photograph it before it calls to be devoured.

Food Stylist Please?

Click on the photo for a closer look...







The cache of dry heirloom beans I purchased at the Ferry Plaza Farmer's Market is dwindling.

I possibly saved the best until last.

Eye of the Goat


Wikipedia Article About Eye of the goat bean on Wikipedia

This heirloom bean of Northern Mexico stays firm and richly colored after cooking, so it's great as a side dish or in salads. These beans are somewhat similar in appearance to black-eyed peas and are sometimes incorrectly called "black-eyed peas" and vice versa.

Heirloom Eye Of The Goat Bean Vegetable Seed


"Ojo de Cabra" is a charming big fat bean which needed no help to elicit its luscious flavor and texture.

I simply soaked a half a pound over night; drained the beans and added fresh water to cover.

Gently cook the beans until the centers are tender and soft.   Salt to taste in the last ten minutes.  It produced 3 cups of beans.  I used 2 cups for this salad.

I am not a fan of raw onions.  By slicing the red onion and adding 2 tablespoons of red wine vinegar and water to cover; then stashing in the refrigerator the acrid taste disappeared.  The red onions were ice cold and sweet.  Drain the water off before using.








I am happy to share my concept... Use any bean you love.

The recipe below is for the bean and dressing component.   Please make it your own by adding a bed of lettuce, tomato wedges, and avocado, hard cooked eggs, or even meats or fish.

Summer Bean Salad with Lemon Herb Vinaigrette


  • 1 small red onion, thinly sliced
  • 3 Tablespoons red wine vinegar, divided use
  • 2 cups cooked beans
  • 1 small red pepper, diced
  • 1 Tablespoon, capers
  • 1/3 cup Kalamata olives, chopped
  • 1 clove minced garlic
  • ¼ cup sliced fresh basil
  • 2 fresh sage leaves, sliced
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons olive oil
  • Kosher salt and pepper to taste
  • 2 tomatoes, cut into wedges
  • 2 hard cook eggs, halved
  • 1 small avocado, cut into wedges
  • Romaine lettuce


  1. Toss the onion with two tablespoons of the vinegar and add water to cover. Let soak at least 30 minutes and drain.
  2. Toss the beans with the onion, red pepper, capers, and olives.
  3. Combine the garlic, basil, and sage, with remaining tablespoon of red wine vinegar and lemon juice. Slowly whisk in the olive oil until combined. Add salt and pepper to taste. Toss ¾’s of the vinaigrette with the bean mixture.
  4. Line a platter with the lettuce and drizzle with remaining vinaigrette. Mound bean mixture over lettuce and garnish with tomatoes, eggs, and avocado.
  5. © Copyright 2012 Peggy Barrett Lunde
  6. All Rights Reserved


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Pickles Quick!

Posted by on Jun 13, 2012 in Side Dishes | 3 comments

Pickles Quick!

I quit buying pickles.  I couldn’t find any I liked.  They were either too sweet or too salty.

After seeing Allison Fishman, author of You can Trust a Skinny Cook make quick pickles on a segment of The Chew I was all in.

I found Allison's recipe in Cooking Light magazine and used it as a beginning point. The pickled cucumbers were an aside for a salmon burger.











I craved a thin, crispy pickle slice that would be versatile enough to use on a sandwich or as a cool, crunchy condiment.  The sort you might eat right out of the jar.








I assembled the ingredients.  I figured if I was going to the effort I would make more than 24 slices.  Apple cider vinegar, water, garlic, ginger, red pepper flakes, and a touch of sugar.  I ended up using two whole English cucumbers.








If they were to be quick I assumed they needed to be thin slices.








I began with 2/3 of a cup of vinegar and a half cup of water, 1 teaspoon of sugar, 1 clove of minced garlic, minced ginger with a big pinch of pepper flake.  Simply bring it to a boil and pour over the cucumber slices. I didn't add any salt.  You might want a pinch.

It wasn't enough liquid to cover the slices so I just made another batch.








I let them stand on the counter top for about an hour before packing them into 3 jars. I think slivers of onion would have been a nice addition.

Because they are refrigerator pickles there is no need for a kettle steamer or special jars.

Just use clean jars and lids.

The pickles were spicy and tasty the first night.

Two days later after a rest in the cold, the pickles had mellowed into the cool, crunchy scrumptious homemade nibble for which I had hoped.

I know because I ate them right out of the jar.

Refrigerator Pickles


  • 1 1/3 cups water
  • 1 cup cider vinegar
  • 4 teaspoons sugar
  • pinch of salt
  • 2 cloves minced garlic (to taste)
  • 1-2 Tablespoons minced peeled fresh ginger (to taste)
  • 1/4 teaspoon crushed red pepper flakes (to taste)
  • 1/8 teaspoon pickling spices
  • 2 English cucumbers, thinly sliced
  • 1 small white onion, peeled and thinly sliced


  1. In a small saucepan combine water, cider vinegar, sugar, salt, garlic, ginger,red pepper flakes and pickling spices; bring to a boil. Remove from heat and pour over cucumber and onion.
  2. The pickles are ready to eat as soon as they have cooled but have better flavor after a couple days in the refrigerator.
  3. Makes about 1 ½ quarts




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Summer of Eight

Posted by on Jun 11, 2012 in New | 4 comments

Summer of Eight

Now she is eight!


Slip N Slide

Whoopie Pies

Breakfast Crepes

Surfing Lesson

Sunday Recharge

No stress

Eton Mess or Strawberry Pavlova?


Sleep Deprived

becomes Giddy




Sister Silliness

Makes my heart sing...

Just like Taylor Swift!

Launch Summertime 2012

 I thank my God every time I remember you.  

In all my prayers for all of you,

I always pray with joy.

Philippians 1:3-4

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