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Simple Sustenance: Fall Greetings — Pumpkin Sage and Sunflower Seed Spread
by Renu Chhabra
Crunchy leaves; a coolness in the air;
Rich deep colors and branches so bare.
Clear starry skies; a harvest moon bright;
Pumpkins, haystacks and scarecrow’s delight! — Teri Anderson
The calendar says fall has arrived.
Pumpkins greeting you at every store front. I can almost hear them sing joyous notes of fall’s arrival, but the weather here in California is in a different mood.
It is reluctant to let summer go. It is still holding on to its one wing.
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Simple Sustenance: Roasted Red Onion, Fennel and White Bean Soup
by Renu Chhabra
The essence of pleasure is spontaneity.–Germaine Greer
Spontaneity in the kitchen can be fun sometimes and a challenge at other times. But it does get our creative juices rolling, and pushes us to bring out our best. Often times, with no set plans, and working with what we’ve got produces great results. New recipes are born, and new talents are discovered. That’s the beauty of spontaneity. Who wouldn’t like that?
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Simple Sustenance: Chai Splendor, a food photography exhibit by Renu Chhabra
by Renu Chhabra
Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves — slowly, evenly, without rushing toward the future.–Thich Nat Hahn
There is a great deal of poetry and fine sentiment in a chest of tea.–Ralph Waldo Emerson
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Simple Sustenance: Spud Love — Spiced Potatoes and Dill
by Renu Chhabra
If people take the trouble to cook, you should take the trouble to eat.–Robert Morley
It is hard to find someone who does not like potato.
From french fries, latkes, croquettes, gratins, fritters, hash browns, salads, to soups and stews — the list is endless. Most of us have our favorite potato dish or two.
This starchy tuber may seem like a very humble commodity, but is definitely celebrated in kitchens around the globe. Americans, Italians, Indians, French, or Irish — they all have their potato specialties making it difficult to ignore its place in the gastronomic arena.
My recent visit to India confirmed its importance even more.
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Simple Sustenance: MarketDay in a mid-September California farmers market with Renu Chhabra
by Renu Chhabra
Let us not forget that the cultivation of the earth is the most important labor of man. When tillage begins, other arts will follow. The farmers, therefore, are the founders of civilization.–Daniel Webster
These are the colors of California farms — rich and vibrant!
Summer vegetables are brimming with freshness, and the abundance! Everywhere I set my eyes, there is something that draws me to it. I can’t control myself; I want to shoot every colorful heap I see. I guess it’s the temptation to enjoy them, visually, later? After all, it is a feast for the eyes.
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Simple Sustenance: In Season and Healthy — Peach and Spinach Salad
by Renu Chhabra
One should eat to live, not live to eat” –Benjamin Franklin
Peaches are synonymous with summer.
California being the largest peach-producing state, we are blessed with an abundance of them. Farmers markets are flooded with these fuzzy yellow beauties. So many of them. Different varieties with vibrant colors. Juicy, sweet, and simply delicious.
Farm-fresh peaches have flavor that can’t be found in supermarket ones. I have tasted a few California varieties that need no explanation. Instead, just close my eyes and bless the soil and the farmers who nurtured them. It’s nature’s bounty at its best.
These peaches are in season from May through September. Baking, grilling, roasting, and poaching are definitely a few ways to enjoy them. But nothing beats the joy of savoring them in their natural form. So, I made a salad with this seasonal fruit and paired it with baby spinach.
Another ingredient that gives this salad a little zing is the peach balsamic vinegar. My culinary find that is absolutely delicious. Drizzle a little on salads, grilled vegetables, toasted baguette, or ciabatta, with or without olive oil. It stands out on its own. Its peachy flavor is the star that shines through.
A few other ingredients that complete this salad are ginger, honey, almonds, raw sesame seeds, and roasted sunflower seeds. Ginger and honey, a classic combination goes well with peaches. Raw sesame seeds and roasted sunflower seeds add earthiness and texture. Finishing with a grind of good sea salt (I used pink salt) and pinch of red pepper flakes complements the sweet peaches and honey. All together it makes it a sweet, salty, and spicy experience.
Recipe
Dressing 2 tablespoons peach balsamic or white balsamic2 tablespoons olive oil
1 teaspoon juice of ginger
1 teaspoon honey or agave
Sea salt to taste
Red pepper flakes to taste (optional) Salad
2 medium yellow peaches, sliced or diced, your choice
2 handfuls of baby spinach
Garnish
Sliced raw almondsRaw sesame seeds
Roasted sunflower seeds
- Mix all the ingredients for the dressing in a mason jar. Set aside.
- In a bowl, gently toss spinach with light dressing.
- Place spinach on a serving dish.
- Drizzle some dressing on peaches and mix. Serve spinach carefully.
- To finish the salad, drizzle a little more dressing and sprinkle sea salt and pepper flakes on top, if needed. Garnish with almonds, sesame seeds, and sunflower seeds.
- Serve immediately.
Note: Use dressing to your taste, but be careful not to drench the spinach with too much of it.
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Food Art: Tomatoes Fresh off the Vine, a food photography exhibit by Renu Chhabra
“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”–Lewis Grizzard
How would you like to eat them? Any ideas for dinner tonight?
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Simple Sustenance: Kale Power — Kale and Sunflower Seed Pesto
by Renu Chhabra
“Eat food. Not too much. Mostly plants.” Michael Pollan
This one is for kale lovers. I know. I am one of them. Until not too long ago, I did not have the slightest idea of its existence; or let’s just say, it did not visit my produce bag. But once I tasted it, I was hooked on the amazing wonders of kale like most health enthusiasts.
Kale is known by several flattering names — Queen of Greens, Powerhouse of Nutrients, King of Greens. These days kale is one of the most talked about super foods. From soups and stews to salads and stir fries, it has found its way in every possible form of cooking. Kale juice anyone? How about kale chips for a healthy snack? And if that’s not enough, just puree these hearty leaves to transform them into pesto. Now that opens up several more ways to enjoy its versatility. Stir it in pasta, spread it on breads and crackers, or thin it a little to make dressings. If none of those options are appealing to you, a few spoonfuls as is works for me.
Speaking of pesto, I made this recipe with sunflower seeds instead of nuts. Sunflower seeds provide fair share of good fats, and they also give it a rustic texture. I left cheese out making thus making it an option for vegans. But if you prefer a cheesy flavor, add some pecorino or parmigiano. Good olive oil, lemon, and garlic with a few grinds of sea salt make it absolutely delicious. Store in refrigerator and enjoy.
Recipe
1 medium bunch kale, stems removed1 large clove of garlic
½ cup unsalted roasted sunflower seeds
Juice of one large lemon
Sea salt to taste
Freshly ground pepper (optional)
½ cup olive oil
Instructions
Put kale leaves in boiling water for 30 seconds. Drain in a colander, and run cold water over to stop the cooking process. Squeeze kale to remove water completely.
In a food processor, pulse garlic a couple times. Add sunflower seeds and pulse again 2-3 times. Add kale, lemon juice, salt, pepper and puree. Drizzle oil while the machine is running. Puree it to desired consistency.
Adjust lemon and salt to taste. If the pesto is too thick for your taste, add a little water.
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Simple Sustenance: Summer in a Bowl — Honey-Ginger Papaya Salad
by Renu Chhabra
One cannot think well, love well, sleep well, if one has not dined well. —Virginia Woolf
Sunshine and outdoors! Summer is in full swing. We have been experiencing beautiful warm days — some warmer than others. But that’s the beauty of this season.
Farmers markets are exploding with seasonal produce and an abundance of flower power. And local honey farms are showcasing their products with great pride. In fact, I recently attended a lecture about bee pollination at our local Whole Foods Market. It is amazing how these tiny bees create something so rewarding, one bit at a time. It definitely makes me respect every drop of honey I use. Especially at a time when there is quite a buzz about honey among health-conscious people like me who try to avoid refined sugars, and want to preserve this precious commodity. So I say, love our honey bees and respect their hard work.
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