Posts made in April, 2014

When My Feet Fail

Posted by on Apr 18, 2014 in New | 2 comments

And I will call upon Your name

And keep my eyes above the waves.


Hillsong United

The weight of Holy Week and its significance comes upon us today.  We remember the veneer that cloaks our flesh is only temporary. Victory arrives on Sunday when we celebrate the pinnacle of God’s love for us.

Passion of the Christ Tear Bottle

Our friends, we want you to know the truth about those who have died, so that you will not be sad, as are those who have no hope.  We believe that Jesus died and rose again, and so we believe that God will take back with Jesus those who have died believing in him.

1 Thessalonians 4:13-14 --Good News Translation

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A Marriage Made in Heaven

Posted by on Apr 16, 2014 in Side Dishes | 0 comments

I am no stranger to the ageless marriage of meaty eggplant and sweet red peppers.  One Sunday afternoon, MP and I fired up four ovens, sliced, and diced our way through enough veggies to whirl up Roasted Eggplant and Red Pepper Spread for 150 guests at a Christian Seder meal.  Yesterday I revisited the smoky complex dish of garlicky-blistered vegetable “jam” to serve with my baked pita triangles.








Don’t panic--I tripled the recipe, hence the mound of vegetables.








You will need only one eggplant, red onion, two peppers (I mixed the colors) and fresh garlic.








Simply cube the vegetables into similar chunks and squares.  Place them in the bowl with garlic, salt, pepper and douse them with olive oil.  I used 2 tablespoons in the bowl and used the third to oil the foil-lined baking sheets. To make certain the vegetables roast and char and not steam--don't overcrowd the baking sheet.








After 20 minutes in the oven, turn the sheets and toss the vegetables before the second round in the oven.  Begin checking after 10-15 minutes.








At this point, these smoky gems may be served as a side dish or tossed with pasta.








Ina calls for a tablespoon of tomato paste; I substituted Tahini (sesame seed paste) to bump the eggplant umami.








To create the spread, load them in the food processor and pulse several times until sleek  and slightly chunky.








MP said, “pizza sauce”.

I quietly thought grilled cheese sandwich.

Make this and skip whatever you thought to serve with Easter dinner--It is that delectable!



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To See…

Posted by on Apr 14, 2014 in New | 0 comments

“To see a world in a grain of sand.

And a heaven in a wildflower.

Hold infinity in the palm of your hand.

And eternity in an hour”.

–William Blake


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Disappearing Act

Posted by on Apr 11, 2014 in Desserts | 0 comments

It has been awhile since I created a new cookie.  Considering Grandma Barrett’s shortbread cookie, which I make at Christmastime; this one is the Easter version.  It produces a delicate crumb perfumed with lemony lavender.








Rather than the stand or hand held mixer, these cookies are made in the food processor to insure the lavender and lemon zest are fully pulverized into the dough.








Add the softened butter and give it another smoothing spin.















Spoon the flour, juice and salt over the butter mixture








and whirl that into—cookie dough!








Roll the dough into 1-inch balls and flatten gently with the palm of your hand.








While they bake, sift the icing sugar and combine with softened butter and lemon juice.








After the glorious goodies are cooled, spoon a puddle of icing over each one and crown with purple and gold.








Serve these angelic spring scented shortbread bites as part of your Easter brunch buffet right alongside the deviled eggs, of course.








On the other hand, package them up in a cellophane bag with a sprig of fresh lavender as a gift.








These cookies magically disappear!

Lemon Lavender Shortbread Cookies


  • Cookie:
  • 1 cup confectioners’ sugar
  • 1 Tablespoon lemon zest
  • 1 Tablespoon culinary lavender
  • 2 sticks of unsalted butter, softened
  • 1 Tablespoon fresh lemon juice
  • 2 cups flour
  • Icing:
  • ½ cup confectioners’ sugar, sifted
  • 1 Tablespoon butter, softened
  • Fresh lemon juice
  • Lemon zest
  • Lavender buds
  • 1/2 teaspoon Kosher salt


  1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat baking mats.
  2. Place the confectioners’ sugar in a food processor with the lemon zest and lavender buds; pulse until well combined. Add the butter, lemon juice, and salt. Process until very smooth. Spoon the flour over the butter mixture; pulse until completely incorporated.
  3. Roll the dough into 1-inch balls and place on prepared sheets; flatten gently with the palm of your hand. Bake the cookies for 12-14 minutes or until the bottom of the cookies are golden brown. Let the cookies cool completely.
  4. Meanwhile prepare the icing by combining the sifted sugar with the butter in a small bowl. After the butter is well incorporated, begin adding lemon juice until the icing is a smooth consistency.
  5. Spoon the icing over the cooled cookies and garnish with lemon zest and lavender buds. Let stand until icing sets.
  6. Makes 3 dozen cookies
  7. © Copyright 2014 Peggy Barrett Lunde
  8. All Rights Reserved




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Chopsticks and Soba

Posted by on Apr 9, 2014 in Asian and Vegetarian | 2 comments

Food and Wine featured some of our favorite dinner items in a Quick and Easy recipe in the April issue.  Soba Noodles with Miso-Roasted Tomatoes combines nuances of miso (fermented soybean paste), ginger, citrus, and sesame for a savory vivid tang.   I have never cooked with miso-- and eagerly developed  the bright flavor combination to pair with beloved buckwheat noodles.








The recipe makes a lot of dressing.








Consider using less and save the remainder to use as a salad dressing or a marinade.








The few ingredients are simple.  I found a mix of tomato colors.








We have had a banner snow pea bonanza this past month.  I embellished this recipe by blanching a boatload in boiling water and dropping them into an ice bath.  When they were dry I lovingly placed them on the platter where they waited for the noddles, tomatoes, and zippy dressing.








Toss the tomatoes on a rimmed baking sheet with some of the dressing and season with salt before roasting them in a hot oven








The noodles cook quickly.








I tossed the pasta with some of the dressing while they were piping hot;








then I added the tomatoes.








After the tomatoes and soba were combined I piled them on top of the snow peas and garnished the platter with angles of scallion and black sesame seeds.








Add more dressing and get out the chopsticks!  Soft noodles and charred tomatoes with brilliant fresh crunchy sweet snow peas-- hurry summer tomato crop!


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