Ginger, Pear & Blue Cheese Salad

For the salad:
6 leaves red leaf lettuce, torn into small pieces
1 cup blueberries
1 bosc pear, peeled and sliced into 7-8 wedges
1 handful walnuts, crumbled
3 mini-bell peppers sliced into ringlets
2-3 tablespoons Danish blue cheese crumbled

For the dressing:
2 teaspoons finely grated fresh ginger
2 tablespoons maple syrup
2 tablespoons olive oil
2 tablespoons apple cider vinegar

This serves two. We ate it with tomato soup, toast, and maple yogurt for dessert. It was a very satisfying dinner.


Pain Bagnat

This is a great dinner in the summer when you want to avoid heating up the entire house.

Serves 3.

First, make the vinaigrette.

You will need:

1 lemon, juiced
a splash of red wine vinegar
1 red “boiling” onion, minced
several tablespoons of olive oil
a pinch each of garlic powder, herbes de Provence, salt & pepper
a tablespoon of feta cheese

Then, in a salad bowl, layer:

lettuce leaves
1 bell pepper, sliced
1 cup of cherry tomatoes, sliced
1 English cucumber, peeled and sliced thin (you may need only half)
lettuce leaves

In separate bowls, serve:

1 can tuna with olive oil (drained)
3 hardboiled eggs, chopped
additional feta

Serve with rolls.

Turkey Meatballs

Last summer in the Gila wilderness we packed some turkey jerky for our meals. It was so flavorful that I tried to recreate the same flavors in these meatballs.


1 pound ground turkey
2 tablespoons dried cranberries, chopped
3 tablespoons bread crumbs
a slice of orange bell pepper (about 4 inches x 0.5 inch), minced
1 teaspoon sea salt
1 scallion, minced
a few leaves of sage, minced
a sprig of thyme, leaves only
a small sprig of rosemary needles, chopped fine
a sprinkle of paprika
a sprinkle of garlic powder
1 tablespoon olive oil

Preheat the oven to 375’F. Line a baking tray with parchment paper.
Mix all the ingredients; then form into balls (about 25 in all).
Place on tray and bake for 20 minutes.

We ate ours with plain rice and a side of grapefruit.

Vegan Tomato Soup

2 tablespoon vegetable oil
1 onion, finely diced
3 cloves garlic, chopped
2 tablespoons flour
3 cups vegetable broth
28 oz. canned diced tomatoes
1 teaspoon sugar
salt & pepper
3/4 cup almond milk

Sautee the onion & garlic. When the onion is translucent, add the flour and stir for one minute. Then add the broth, tomatoes, and sugar. Bring to a boil; then simmer for 20 minutes. Serve, topped with a few bits of parsley. Serve with crusty bread!

Braised Cauliflower

florets of 1 cauliflower
3 wax potatoes
1/2 cup olive oil
1 cinnamon stick
3 oz. tomato paste
1 cup water
a few herbs (in my case, a few leaves of basil and mint from the garden)

Serve with:
feta and/or Kalamata olives
rosemary bread or rice

Chop the cauliflower and dice the potatoes.
Heat the oil. When it is hot, saute the cauliflower and potatoes until they soften. Stir them occasionally and salt them. Add the cinnamon stick. I covered the skillet with a lid and turned the heat on low for awhile.

Thin the tomato paste with water. Pour it over the vegetables. Cover and simmer on low. Towards the end of cooking time, add a few herbs.

Southwestern Salad

For the salad:
6 or more leaves of Romaine lettuce
3 or 4 baby bells, sliced into thin rounds
8 or 9 grape tomatoes, cut in half
1 carrot, peeled and finely grated

For the Honey Mustard dressing:
juice of 1 lemon
2 tablespoons olive oil
2 tablespoons canola oil
1 teaspoon Dijon mustard
1 tablespoon honey

For the veggies:
kernels from two ears of corn
black beans from half of 14 oz.can, drained and rinsed
a few snips of chives and basil, or what-have-you
a splash of canola
a pinch each of garlic powder, oregano, cumin, and smoked paprika

heat the oil in a small griddle and add the corn, spices and black beans. Cook for 2 minutes.

Combine all in a salad bowl and serve with Blue Corn Tortilla Chips.

Green Curry Soup with Coconut Milk

2 tablespoons canola oil
1 onion, finely minced
4 cloves garlic
1 “thumb” of ginger, finely grated
2 carrots, peeled and sliced on the diagonal, into thin oblong “coins”
2 stalks celery, minced
1 lb. (or a bit more) cooked chicken, diced
1 jar Thai green curry paste
1 can (14 oz.) coconut milk
14 oz. water
up to 1 tablespoon low sodium soy sauce
1 bunch scallions, minced (separate sliced greens from sliced white bulbs)
1 cup rice

Begin cooking the rice.
Then get on with the rest.
Dice the vegetables.
Heat the canola oil. Salute the onion several minutes.
Add the garlic, ginger, carrots and celery. Sauté.
Add the chicken and toss with the veggies.
Add the curry paste; then add the coconut milk; and the water.
Add the white part of the scallions
Cook for about 12 minutes.
Add the scallions.
Serve in bowls.
Add a serving of rice to each bowl.