Savory Honey Scones by Tea Expert Lisa Boalt Richardson

A good cup of tea can be transcendant, warming chilled bones, soothing frayed nerves, or settling a tired body after a busy day. It is shared with a good book, over good conversation, or when in presence of royalty. The many methods of enjoying tea can take us far beyond the comfort of our own kettle. China, Morocco, France, England, Kenya, and Russia are all tea-drinking countries with their own unique serving traditions and tea preparations. Lisa Boalt Richardson’s latest book, The World in Your Teacup: Celebrating Tea Traditions, Near and Far
illuminates the rich culture of tea around the world. For each of eight different countries, you’ll learn about the culture and history of tea, how tea is served there, how to prepare tea in the style of the country, and which foods (recipes included!) can accompany the tea.
Stunning photographs by Lauren Rubinstein, one of Atlanta’s premier food photographers, illustrate the wide variety of teas and accompanying menus eaten all over the world.

Savory Honey Scones

2-1/4 teaspoons rosemary, finely chopped and divided
1-1/3 cups all-purpose flour
1-1/3 cups semolina (I'm trying gluten-free all-purpose flour for all the flour in this recipe)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
6 ounces soft goat cheese
1/4 cup honey
1/2 cup heavy cream, divided
1 egg

Preheat oven to 425 degrees.
In a large bowl, mix 2 teaspoons rosemary with all the other dry ingredients. Add goat cheese to the dry ingredients and set aside.
Whisk together honey, half the cream, and egg. Stir this mixture into the dry ingredients until a soft dough forms.
Form the dough into a ball. Turn out onto a floured surface and separate the dough into 2 equal portions and pat each portion into a circle about 3/4 inch thick. Cut into 16 wedges. Separate and arrange wedges on a baking sheet.
Brush tops with remaining cream and sprinkle with remaining rosemary. Place in oven and bake 1o to 12 minutes or until golden brown. It is yummy to serve these with butter, honey, and/or softened goat cheese! Makes 16 scones.

Food fact! Lisa Boalt Richardson is a Certified Tea Specialist, and was one of the first fifteen people in the world to be honored with that title. She currently travels the country to speak at conferences and special events. Lisa uses her expertise in tea and marketing to consult with tearoom owners on strategies to increase visibility and business, and has trained many hoteliers, tearoom management, waitstaff, and culinary students in the art of proper tea service. Contact her at 678.-867-2088; http://www.lisaknowstea.com/.

Exquisite Mother's Day foodie gifts she'll actually want!

Mother’s Day is a wonderful excuse to receive gifts reflecting your favorite food passions. Rather than the same-old, these treats from RegionalBest.com look unique and special. I don't tout products I haven't tried, but these look tempting enough that I simply must post--if only as a hint!

For the Gluten Free Mom

Caren Wize, chef and owner of Truly Wize Bakery, makes delicious all natural, gluten free products that are beautifully packaged in eco-friendly gift boxes. We recommend Assorted Macaroons, the extra rich and moist Gluten Free Brownies, and the fruit flavor filled Whoopie Pies.

For the Chocolate Lover Mom

Roni-Sues Chocolates of New York City offers several truffle collections, including the Cocktail Truffle Collection, unique handmade truffles featuring a variety of classic cocktails like the Manhattan, Mojito, Dark & Stormy, Mimosa and Margarita. They’re made with the finest local ingredients and some include tequila, coconut rum, bourbon and sweet vermouth. In addition, Roni-Sue’s exclusive Regional Chocolate Collection features a variety of flavors each very different and unique to represent regional flavors throughout the United States, such as blueberry, cherries jubiliee and pecan pie.

For the Garden Lover Mom

Artisanal Shortbread from Simply Nic’s in New Jersey is available in luscious varieties like Rosemary, Lavender and Cardamon Candied Ginger. Artisan Baker Nicole Bergman gets fresh rosemary from local farms, and gardens in and around Princeton, NJ. She harvests rosemary from the herb garden that Littlebrook Elementary School’s Garden Club (in Princeton, NJ) plants, as part of the Princeton School Garden Cooperative.

For the Breakfast Lover Mom

If mom is a coffee or tea lover, you can’t go wrong with Kohana’s Best Coffee Sampler, a selection of Kohana’s best roasted coffees, or the Flowering Teas Sampler from Great Lakes Tea and Spice. The teas are absolutely gorgeous served in a clear class pot or cups.

For more great ideas check out RegionalBest's Gift Guide.

Classic Moosewood Mushroom, Tofu, Walnut Stuffed Acorn Squash

We love the library. The library doesn't always love us. My children--ages 2 and 4 years--have had, historically, only two speaking volumes: loud and louder. (They've gotten better recently.)

Along the way, we have been consecutively and repeatedly kicked out of no less than four regional libraries. Our disgrace has resulted in more than a few late charges--it's tough to remember from where we had the nerve to borrow books last, and when they might be due.

My solution? Visit only the library's bookstore. Most children's books are only 10 cents (much less than a late fee), our purchase funds the library's services, other patrons are less likely to "shush" us, and we get to keep the books we select. Dignity restored!

On one such visit, I treated myself to a perfect-bound treasure in the form of a Moosewood Restaurant cookbook, circa 1987; The recipes' familiar ingredients remind me of my long-ago macrobiotic days. This colorful, vegan version of stuffed acorn squash is hearty and complex. Moosewood suggests it as a "perfect Thanksgiving alternative to turkey." (For the bread crumbs, my boys and I spent a rainy morning baking a whole grain, gluten-free loaf. Yum!)

4 small acorn squashes, halved and seeded (Roast the seeds!)
1 cake of tofu, pressed and cut into small cubes
3 tablespoons tamari soy sauce (perfect for the gluten-free set)
3 tablespoons dry sherry
4 cups small bread crumbs
2 tablespoons vegetable oil
3 cups onion, chopped
3 celery stalks, chopped
4 cups (1 pound) mushrooms, sliced
1 teaspoon marjoram, dried
1/5 teaspoon thyme, dried
1/2 cup vegetable stock
1 cup walnuts or pecans, toasted and chopped
1 tablespoon fresh lemon juice

Place the squash halves, cut side down, in an oiled baking pan and bake at 350 degrees for about 40 minutes, until the squash is just tender. Meanwhile, marinate the tofu in the soy sauce and sherry. Toast the bread crumbs on a baking sheet for 5 minutes.
Saute the onions and celery in 2 tablespoons oil, using a pot large enough for all the remaining ingredients. When the onions are translucent, add the mushroom, marjoram, thyme and stock. Cook covered for 10 minutes, then add the tofu with its marinade and the bread crumbs. Saute for another 5 minutes. Adjust the seasoning. Remove from the heat. Stir in the nuts and lemon juice.
Mound the filling in the baked squash halves and bake covered at 350 degrees for 20 minutes.

Food fact! Shaped like a ribbed acorn, this winter squash is sweeter than summer squash because of its longer growing period; Prime season for acorn squash is early fall through winter. Most often acorn squash has a green exterior, although you may also find orange and white acorn squash varieties. Once home from the market, acorn squash may be stored up to one month in a cool (50-55 degrees F.) cellar or storage area--but only about two weeks in the refrigerator. Only cut or cooked acorn squash requires refrigeration.

Acorn squash is rich in beta-cryptoxanthin, an orange-red carotenoid, and may significantly lower one's risk of developing lung cancer. A study published in Cancer Epidemiology, Biomarkers and Prevention reviewed dietary and lifestyle data collected from over 60,000 adults in China and found that those eating the most crytpoxanthin-rich foods showed a 27% reduction in lung cancer risk. This was especially good news among the smokers evaluated; Those who were in the group consuming the most cryptoxanthin-rich foods were found to have a 37% lower risk of lung cancer compared to smokers who ate the least of these health-protective foods.
The same benefits are extended to second-hand smokers and emphysema sufferers, suggests research conducted by Richard Baybutt, associate professor of nutrition at Kansas State.

Gluten free, tested, delicious recipes for special diets: Chicken entrees (Part 3)

It is better to pay the grocer than the doctor.

According to Dr. Eydi Bauer, author of the must-read new book, Life After Bread, in the US, we spend "twice as much on healthcare as any other country spends, yet we're generally in poorer health."

Dr. Bauer states that, "we are becoming sicker because of what we eat, and common foods are often the source of our health imbalances. Every street corner offers both the posion (gluten) and a pharmaceutical remedy for the resulting pain and discomfort ... We need a paradigm shift."

Here are some easy and elegant chicken entrees from The Unassuming Foodie:

• Divine Basil-Walnut Chicken Usually, the purchase of fresh basil results in homemade pesto. I have to admit, however, that pine nuts do very little to inspire me. Walnuts, on the other hand, can reduce the damaging effects of fats on blood vessels according to a 2006 study published in the Journal of the American College of Cardiology, can lower LDL cholesterol by 10%, and taste downright gorgeous, especially when roasted.


• Arugula, Feta, and Olive Stuffed Chicken Thighs Given the choice between Greek or Caesar salad, do you always spring for the Greek? When you breeze past a display of gourmet olives at your neighborhood deli or upscale grocer, are you instantly intrigued? This is for you!


• Stuffed Chicken with Fresh Sage in Prosciutto Envelopes This recipe is so impressive-looking and utterly satisfying, I've served it at a formal Christmas Eve dinner, and conversely I've chopped into tiny pieces to my 13-month-old, who shows increasingly good taste.


• Crusty Herbed Chicken This is similar to a breaded and spiced, fried chicken dish---without the fat and flour!


• Roast Chicken with Smoked Paprika and Fresh Thyme Spanish Smoked Sweet Paprika is also known as Pimenton de la Vera, Dulce. It is a popular ingredient in many Mediterranean recipes, and its flavor is essential for authentic Spanish cooking.

For more info:
Gluten free, kid tested, and foolproof recipes for special diets (Part 1)
For many children, gluten intolerance is typically demonstrated as "off-the-wall irrational" behavior. A father of a gluten intolerant child... Keep Reading »
Gluten free, tested, delicious recipes for special diets: Soup and salad (Part 2)
A recent Mayo Clinic study found a dramatic increase in the number of cases of gluten intolerance; Interestingly, the group most affected is women in...Keep Reading »

Gluten free, tested, delicious recipes for special diets: Soup and salad (Part 2)

A recent Mayo Clinic study found a dramatic increase in the number of cases of gluten intolerance; Interestingly, the group most affected is women in their 40s, 50s and 60s.

Here are some nutritious, elegant choices for gluten-free dining:

• Roasted Edamame Salad Edamame is just a fancy name for boiled green soybeans in salt water. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame offers a whopping 9 grams in a half-cup serving, about the same amount you'll find in 4 slices of whole-wheat bread or 4 cups of steamed zucchini!
  
• Japanese Style Cucumber Salad Unlike ubiquitous mayonnaise-based potato or macaroni salad, this one only gets better over time. Make it in the morning after breakfast--By the time guests arrive for an afternoon gathering, the salad's flavor is at its peak.
  
• Gramma's Cottage Bean and Ham Soup This recipe features peameal bacon, a cured pork loin that has not been smoked, and is rolled in cornmeal. It is not to be confused with bacon sold as "Canadian Bacon", which is more of a ham in texture and flavor.
  

For more info:
Gluten free, kid tested, and foolproof recipes for special diets (Part 1)
For many children, gluten intolerance is typically demonstrated as "off-the-wall irrational" behavior. A father of a gluten intolerant child... Keep Reading »
Is medical tourism a blessing or call for healthcare reform?
High-quality care is available at many hospitals around the world that are centers of excellence with quality outcomes and standards of service... Keep Reading »

Low Carb and Gluten Free - Pizza for Everyone!

Pizza is one of those universal favorites; most every kid loves it, it is the champion among armchair sports enthusiasts cheering on the team, and it's favored by frozen low-cal cuisine companies because women crave it, yet are wary of the carb count and calorie load. For example, a single slice of cheese-only pizza at Little Caesars packs 330 calories, 10.9 grams of fat, and 42 grams of carbohydrates.

This recipe opens a flavorful, nutritious new option to pizza lovers--and invites new fans in the form of carb-counters and the gluten-intolerant.

Rather than using sausage or pepperoni as a topping, the protein is used as the crust. Your choice of veggies are tucked neatly inside and your favorite cheese(s) marry this substantial, easy, rendition of the deep-dish delight. Mangia bene!

1 pound ground beef or turkey
1 egg
1 clove garlic, crushed
1 teaspoon basil, chopped fresh or ground
1 teaspoon oregano, ground
1/2 teaspoon rosemary, crushed or ground
1 15-ounce can organic crushed tomatoes with basil (I recommend Eden brand, which are BPA-free.)
1 1/2 cups chopped veggies (I used roasted red peppers, chopped fresh spinach, onion, and black olives)
1 1/2 cups shredded mozzarella (Option: add a mixture of your favorite cheeses, or try Trader Joe's Quattro Formaggio, a blend of Parmesan, Asiago, Fontina and Mild Provelone Cheeses.)

Preheat oven to 350 degrees.
In a medium size bowl, mix together ground meat, half the can of tomatoes, the egg, and spices. Place in a 9-inch pie plate and use fingertips to press into a crust shape. (Wash hands and workspace thoroughly afterward to prevent foodborne illnesses such as e coli infection.) Lay your veggies in the well of the "pie" shell, and cover with the rest of the crushed tomatoes. Bake in over for approximately 40 minutes until bubbly. Remove from oven and sprinkle the cheese to cover everything completely. When it comes to cheese, more is mo' better! Be lavish. Return to oven for another 10 minutes to let cheese melt and become just a little golden on top.

Pizza for brunch?! Consider crumbling your favorite breakfast sausage instead of ground beef or turkey, and using herbed eggs and your favorite veggies as the filling!

Food fact! Bisphenol A, also known as BPA has been under scrutiny as hazardous to humans since the 1930s. Bisphenol A (BPA) is a synthetic estrogen used to harden polycarbonate plastics (used in some baby bottles, and bottled water) and in the epoxy resin used can linings. As with many toxic chemicals, infants and young children are at the greatest risk of harm because their bodies are still developing. The National Toxicology Program has expressed concern that children’s exposure to BPA may lead to problems with brain and reproductive system development and behavior. Since pizza is a favorite among little ones, it is particularly important to use BPA-free ingredients. The Environmental Working Group (EWG) has compiled this list to help you avoid BPA exposure.

Perfect Cranberry-Kale Salad

I really wish I'd taken a picture--This colorful salad is certainly a dazzler. It just looked so wonderful, my fork seemed to dive in on its own, and just kept diving until the dish was devoured!
I say this low-glycemic and gluten-free salad is "perfect" because it is, unarguably, without fault. Steamed kale is a superfood among superfoods (one cup of kale contains just 36.4 calories, but provides 192.4% of the daily value for vitamin A, and 88.8% of the daily value for vitamin C). Kale is also currently in season.
Dried cranberries and cherry tomatoes offer sensual texture, Omegas 3 and 6 fatty acids, and other essential antioxidants, while the almonds offer protein, monounsaturated "good" fat, and can lower your chance for heart attack. In fact, just like the kale, the almonds in this ideal little salad guard against cancer, offer an impressive serving of antioxidants, calcium, folic acid and more magnesium than oatmeal or even spinach. The dressing is so simple and easy--everyone has the ingredients on hand. And, it is delicious, gorgeous, colorful and kid-friendly. You have no excuse--make this salad today!

1 bunch steamed kale, finely chopped
1 cup cherry tomatoes, halved
3/4 cup dried cranberries
3/4 cup almonds, slivered
1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
Sea salt and fresh cracked pepper to taste

Separate kale stalks and steam briefly until wilted yet tender-crisp. Chop finely and place in a large bowl. Add tomatoes, dried cranberries and almonds. In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt and pepper. Pour over salad, toss gently, and serve. Serves 4 as a side dish, or 2 as an entree.

Food Fact! Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards and Brussels sprouts. Kale offers more nutritional value for fewer calories than almost any other food, and is in season from the middle of Winter through early Spring, although it can be found in the produce department year-round. The glucosinolates in kale have been found to decrease the risk of a wide variety of cancers, including breast and ovarian cancers, and activate detoxifying enzymes in the liver that help neutralize potentially carcinogenic substances, making it a wonderful choice for detoxification. One cup of kale also supplies 93.6 mg of calcium and is an impressive source of folic acid, making it an ideal staple for pregnant and lactating women.

Tips for a Gluten-Free Thanksgiving

Managing a gluten-free diet is tough at the best of times. In even the most innocuous foods may lurk soy sauce (made with wheat) or mystery fillers in those fabulous eggs you ate at that cute brunch spot. Traveling to visit friends and family over Thanksgiving holiday presents an obstacle course for staying gluten-free. Your best defense is to host Thanksgiving at your place, with you doing all the cooking yourself. The good news? Well, how about everyone else sets the table and washes the dishes?

Celiac.com offers some helpful advice for surviving the holiday:

• A gluten-free holiday dinner starts with a gluten-free turkey. Believe it or not some brands of turkey do contain additives that are not gluten-free—so, like everything else, read the ingredients and use Celiac.com’s Gluten-Free Ingredient Lists to help you shop.
• Don’t risk gluten-based stuffing in your turkey. Instead, try this gluten-free stuffing recipe.
• Gravy is easy: Use a gluten-free gravy recipe. Remember, bouillon cubes can often be a source of hidden gluten in holiday meals so be sure to use gluten-free bouillon cubes. To thicken your homemade gravy you can use corn starch or arrowroot flour.
• Gluten-free holiday side dishes are easy: Browse Celiac.com’s extensive listing of gluten-free recipes to find side dishes that will impress anyone—celiac disease or not. UnassumingFoodie.com also has several amazing Gluten-Free and Low-Glycemic dishes!
• Order gluten-free baking ingredients and other hard-to-find items. Many excellent prepared gluten-free products can now be ordered and delivered directly to your door from places like the Gluten-Free Mall.
  

Roasted Edamame Salad

I know there are parts of this country hidden below a thick layer of powdery, white snow. I know there are men and women in quaint little towns defrosting windows, picking icy door locks and driving in toasty gloves until the car interior warms sufficiently. Aah, envy is my name. Here in Southern California, it's balmy and warm, day after day. It's mid-November for the love of Pete! When will a chill blow our way? I put on long pants and sweaters every morning, hoping that the early chill will last past 9 a.m. It doesn't.

So, to bridge my desire for snowy pines in the L.L. Bean catalog, with my reality of the same 75 degrees under the same cloud-free sky, day after day after day after day... I've decided to roast my salad. Delicious! Thank you to my husband for the idea and Alton Brown for the inspiration. (Yes, I count my blessings for living in such a beautiful place. I chose it, and continue to choose it. Variety is, however, the spice of life. And I'm Canadian, that should say enough.)

12 ounces shelled edamame, steamed
1/2 cup corn kernels
1/4 cup scallion, finely diced
1 cup sweet red pepper, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon dried basil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Preheat the oven to 400 degrees F. Place all ingredients into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes. Taste and adjust seasoning, as desired. Serve chilled or at room temperature. Serves 4.

Food Fact! Edamame is just a fancy name for boiled green soybeans in salt water. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame offers a whopping 9 grams in a half-cup serving, about the same amount you'll find in 4 slices of whole-wheat bread or 4 cups of steamed zucchini!
Edamame beans also contain omega-3 fatty acids, and are an excellent source of vitamin A, vitamin B and calcium.

Elegant Brussels Sprouts with Parmesan and Bacon

Maybe it was her mother's British upbringing, but my mother raised me to be a fan of Brussels sprouts. The adorable little cabbage grows in cooler temperature ranges of 45 to 75°F (7 to 24°C), and are, to the English, a traditional winter vegetable served with a roast dinner, particularly at Christmas. I remember picking them with my mom when I was little, tugging them from their upward spiral around a sturdy stalk and placing them in a basket over my arm. In Ontario, Canada, where I grew up, approximately 1,000 tons are produced each year. The rest of the North American crops are grown right here in California (have I been following the migration of the sprout without my knowledge?) in San Mateo, Santa Cruz, and Monterey, which offer an ideal combination of coastal fog and cool temperatures. It goes without saying that most people do not share my affinity for Brussels sprouts. To perhaps convert a few palates, I've put a tasty and elegant spin on les petits choux.

3 strips bacon, nitrate-free
2 pounds Brussels sprouts (baby) sliced in half
1.5 tablespoons unsalted butter
1 medium white onion
1/2 cup Parmesan cheese, loosely shredded
cracked black pepper to taste.
Sea salt in water to steam sprouts

Preheat oven to 350. In a medium pot, steam whole, trimmed Brussels sprouts: cut off the base together with any remaining stem, and discard surface leaves that are loosened by this cut. Place the sprouts in a single layer, covering them in just enough water to cover and boil with sea salt until tender-crisp. (Note: Overcooking releases sulfur compounds which give it an unpleasant smell.) While sprouts are steaming, fry bacon in an iron pan, and gently saute onion until tender. When sprouts are tender, drain and remove from pot and slice in half, length-wise. Remove excess fat from bacon and chop into small pieces. Arrange sprouts in a baking dish, and sprinkle chopped, sauteed onion, bacon, and shredded Parmesan over them. Add pepper to taste, and place in oven until cheese is melted and dish is warmed throughout. Serve immediately. Serves 4-6.

Food Fact! Brussels sprouts (Brassica oleracea) were likely a wild cabbage cultivated in ancient Rome, yet Brussels sprouts as we know them were grown in the 13th century in what is now Belgium. A cruciferous vegetable among the same family that includes cabbage, collard greens, broccoli, and kale, Brussels sprouts are among the most nutritious of leafy vegetables, rich in minerals, fiber, carotene and vitamins A and C. Sprouts are also rich in glucosinolates, particularly sinigrin. At the Institute of Food Research in Norwich, nutritional physiologist Ian Johnson found that sinigrin can suppress the development of precancerous cells that have somehow become damaged, and so may eventually develop into full-blown tumours. As Gail Vines reports in The New Scientist, "Johnson's idea was to see if a dose of sinigrin could protect laboratory rats from cancers of the colon. Sure enough, six weeks after giving just one dose of sinigrin they found that many precancerous cells had been destroyed."

Roast Chicken with Lavender and Agave

Did you ever have a lavender-scented product that smelled so good you could eat it? Then this recipe is for you. Before this recipe, I tested out the concept of lavender and chicken with a simple recipe (see photo) posted just about everywhere online---a simple concoction of chicken breasts seasoned with salt, pepper and lavender. (I used 1 tablespoon lavender, 1/2 teaspoon cracked pepper, 1/4 teaspoon salt) then wrapped in bacon and broiled. The bacon "mans" it up adequately, but the delicate, unmistakable, spa-inspired lavender would be better served to your lady-friends at lunch.
The following recipe was written by Mark Tafoya for the Gilded Fork, and is much more complex, earthy and altogether satisfying. It originally called for honey, but I've substituted always-versatile agave to create a low-glycemic dish.

1 whole chicken, or cornish hen
1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
½ cup agave
1 small onion, minced ¼ cup aged balsamic vinegar
1 ½ teaspoons marjoram
1 garlic clove, minced

Combine all ingredients in a non-reactive bowl and stir thoroughly. Preheat the oven to 350° F. Season chicken with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a cornish hen). Baste using a pastry brush with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165° F. Do not overcook. Tafoya's note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.

Food Fact! English Lavender (l. angustifolia and munstead) has the sweetest fragrance of all the lavenders and is commonly used in cooking. Flowers and leaves can be used fresh, and both buds and stems can be used dried. A member of the mint family and close to rosemary, sage, and thyme, culinary lavender is best used with fennel, oregano, rosemary, thyme, sage, and savory. Try experimenting with lavender spikes and leaves in place of rosemary, or for making fruit or shrimp kabobs---Just place your favorite fruit on the stems and grill. Lavender flowers also look and taste beautiful in a glass of champagne. Please note: Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.

Asian-Inspired Pork Loin Steaks Two Ways

Trips to the grocery store have become increasingly more disappointing. As food prices began to rise, it was somewhat entertaining finding creative substitutes for favorite dishes. Over the last few weeks, however, it would seem virtually every staple on my list has a new---higher---price tag. Enter the pork steaks. Economical, lower in fat, and versatile, the only reason they haven't featured more prominently on our weekly menu is 1. an unfounded and idiosyncratic habit of observing Levitical Law (considering that I am not Jewish); 2. Just a few moments of over-cooking results in a tough meat, and with two boys ages one and three running about underfoot, I invariably require some, shall we say, spontaneity, in the kitchen. For moist and juicy pork steaks, the simple answer is to cook the steaks until they reach 170° F on your handy meat thermometer. This marinade was made from a collection of items in my pantry (and one of our lemon trees), and would also be lovely on chicken.
For an elegant dinner entree, serve the pork as steaks, and pair with a Gewurztraminer or Riesling. For a more casual offering, chop into strips before marinating, so that more surface area absorbs the marinade, and stir-fry the sauce and strips together with a variety of your favorite vegetables, serving over brown rice.

1 lb. thick-cut pork loin steaks
1 tablespoon olive oil
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
3 cloves garlic, crushed
1/4 teaspoon cayenne pepper

Cut pork steaks into 4 pieces, or into stir-fry strips. Mix all remaining ingredients together in a small bowl, then place marinade and pork in a resealable plastic bag. Shake well. Marinate in the refrigerator for at least 2 hours and up to overnight. Grill or broil pork steaks just until they reach 170° F, or at 350° F for 20-25 minutes. Makes 4 servings.

Food Fact! Worcestershire sauce, (pronounced "wuh'ster'sher," or "woostasha") was created by two dispensing chemists, John Wheeley Lea and William Henry Perrins in 1835. Their company, Lea & Perrins, still makes the sauce in the same way today using malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice and flavorings--an invaluable condiment for spicing up savory dishes. The production process includes maturation in oak barrels for several months. Often mispronounced, Worcestershire got its moniker from its birthplace, 68 Broad Street, Worcester, England.

Gourmet Roasted Pumpkin Seeds

Growing up, I never had any trepidations about sticking my hand into the deep cavern of a freshly-cut pumpkin to pull out the sticky, moist, goo within. I loved designing my jack-o-lantern each year, and my mom would roast the seeds after I'd separated them from their stringy attachments, seasoning them with olive oil, salt and pepper. (My 3-year-old, as it turns out, does not want to put his hand inside.) A few years ago, when I turned out my best pumpkin to date at a carving party (it resembled a fish bowl, with sea creatures and kelp in a 360-degree design), guests at the party collected the seeds and roasted them in varied batches of seasonings, from sweet to savory. While kids love nibbling pumpkin seeds (also known as pepitas), read below to learn why roasted pumpkin seeds might be the ideal holiday treat for moms, dads, and grandparents.
These flavor combinations are gluten-free, low-carb and very low-glycemic. If you're feeling adventurous, experiment and have fun with the following seasoning blends, created by Cheri Sicard for FabulousFoods.com.

The Pumpkin Seed Purist
1.5 cups pumpkin seeds
2 teaspoons melted butter or oil (olive oil or vegetable oil work well)
Sea salt and cracked black pepper to taste

Preheat oven to 300º F. Some leftover strings and pulp on your seeds adds flavor; Clean off any large chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on an oiled baking sheet (or spray with cooking spray). Bake for about 30 minutes, stirring occasionally, until golden brown.

Gourmet Roasted Pumpkin Seed Flavor Combinations

• Italian Style Pumpkin Seeds: Italian Seasoning Blend, Parmesan Cheese, Olive Oil, Salt and Pepper
• Pumpkin Pie Pumpkin Seeds: Cinnamon, Ground Ginger and Pinch of Nutmeg, Butter
• Greek Style: Lemon Pepper Seasoning Blend, Oregano, Salt, Olive Oil
• Buffalo Wings Pumpkin Seeds: Butter, Tabasco Sauce, Salt
• Or, simply toss with a salt-free seasoning blend, such as Mrs. Dash brand

Follow instructions as above, tossing seeds in a bowl with all seasonings before roasting.

A Few Quick Serving Ideas

• Add pumpkin seeds to sautéed vegetables.
• Sprinkle pumpkin seeds on mixed green salads.
• For a tasty salad dressing, grind pumpkin seeds with fresh garlic, parsley and cilantro. Mix with olive oil and lemon juice.
• Add chopped pumpkin seeds to your favorite hot or cold cereal.
• Add pumpkin seeds to your oatmeal raisin cookie or granola recipe.
• When preparing burger patties or meatloaf (from vegetables, turkey or beef), add ground pumpkin seeds as a low-carb substitute for bread crumbs.

Food Fact! Roasted pumpkin seeds are rich in fiber as well as vitamins B and E. They also may promote prostate health, thanks to the carotenoids and the omega-3 fats which are currently being studied for their potential prostate benefits. Zinc is one further nutrient found in pumpkin seeds that might positively impact prostate function. In addition, zinc decreases the risk of osteoporosis. Often thought to be a disease for which postmenopausal women are at highest risk, it is also a potential problem for older men. (Almost 30 percent of hip fractures occur in men, and 1 in 8 men over age 50 will have an osteoporotic fracture, according to WHFoods.com.)
Furthermore, pumpkin seeds have also been recently investigated for anti-Inflammatory benefits in arthritis. Studies indicate the addition of pumpkin seeds to the diet has compared favorably with use of the non-steroidal anti-inflammatory drug indomethacin in reducing inflammatory symptoms. Importantly, pumpkin seeds did not have one extremely unwanted effect of indomethacin: unlike the drug, pumpkin seeds do not increase the level of damaged fats (lipid peroxides) in the linings of the joints, a side-effect that actually contributes to the progression of arthritis.
Still need convincing? Pumpkin seed phytosterols also dramatically reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers.
Like cantaloupe, cucumber, and squash, pumpkins and pumpkin seeds belong to the gourd or Cucurbitaceae family. While pumpkin seeds are available year round, they are the freshest in the fall when pumpkins are in season.

Grandma's Cottage Bean and Ham Soup

We just returned from a wonderful visit to Canada, to celebrate Canadian Thanksgiving at my parents' cottage on Lake Huron in Bayfield, Ontario. The leaves were ablaze with gold, red and bronze, the nearby farmer had grown a tall crop of corn, and the weather was alternately warm enough to play on the beach, yet cool enough to sit in the rocker by the fireplace. My children had a constant sense of wonder about them, examining for hours my father's antique toys, rowing out on the lake in a little boat, and running through rows of corn, or crunching dry leaves underfoot in the woods. My mom had prepared a large batch of soup, and while I may have been influenced by the relaxing surroundings, it was flavorful, hearty and worth trying at home when the weather cools.

1 sweet onion, chopped
2 ribs celery, chopped
2 small parsnips, chopped
1 carrot, chopped
1 packet Knorr Vegetable Soup Mix
1 can low-sodium chicken broth (or home-made)
4 slices peameal bacon
2 cups cured ham, diced
1 can garbanzo or fava beans
1 can white kidney beans
1 cup dry white wine

In a small cast iron fry pan, saute the peameal bacon and set aside. (Unlike regular bacon, pea meal is very low fat so it cooks rather fast.) Next saute the onion, celery, parsnips and carrot. In a large pot, add the chicken broth and vegetable soup mix. Add the sauteed veggies, chopped bacon, ham, and beans. Add water to cover, if necessary. Simmer for 20-30 minutes, then add the wine, and simmer for 10 more minutes. Serves 6.

Food Fact! Peameal bacon is a cured pork loin that has not been smoked, and is rolled in cornmeal. It is not to be confused with bacon sold as "Canadian Bacon", which is more of a ham in texture and flavour. According to Mom's Cafe, it is traditionally a Southwestern Ontario treat. Originally rolled in peameal (or, ground peas) which was available to the French Canadians, peameal fell out of favor and was replaced with cornmeal; the meat retained its name. "It is very lean, perfect for anyone counting calories," writes Mom's Cafe. "It fries up nicely or you can bake it in a chunk. It is a nice, fast-cooking meat that is served often here during the winter months."

Autumn Harvest Raw Apple Pie with Almond-Date Crust

It's time once again for the two-hour-long drive away from the beach, to Oak Glen, Calif.'s fertile, rolling hills and valleys where apple orchards line the roadside like sentries, keeping watch over citified pickers of ideal candidates for the perfect apple pie---Fujis, Jonagolds, Macintosh, and Granny Smiths. If we're lucky, mysterious low-lying fog will swirl and obscure our view, offering a spine-tingling welcome to the Halloween season.

I'll post two absolutely wonderful apple pie recipes which have absolutely nothing in common--other than apples, of course! This first rendition is raw--yes, unbaked--and it rivals the most luscious and delectable of cooked varieties. It is dense, rich, sweet and aromatic with cinnamon, and suitable for low-carb, gluten-free, low-glycemic and vegan diets. I usually use 2 or 3 types of apples for this pie; your choice of apple variety is your signature. There is also room to play with the crust. While almonds and dates combine beautifully, you are invited to try walnuts or pecans, or substitute dates for raisins. (If you aren't a raw foodie, and you are no stranger to butter and sugar, check back soon for my baked version!)

Basic Almond Date Crust
1 3/4 cup almonds, soaked 8-12 hours
1 1/2 cup date pieces or chopped dates or raisins
1 tablespoon water
1/2 teaspoon vanilla
Dash of cinnamon

In a medium-size bowl, soak almonds 8-12 hours in enough water to cover the nuts. After soaking, dry nuts briefly (30 minutes) in the sun or or a dehydrator (30-60 minutes). In a food processor, process nuts until evenly ground. Then, add dates and process until finely ground, adding water, vanilla, and cinnamon while processing. The crust will appear slightly damp and will hold together. Immediately press into pie plate.

Filling
10-12 apples (peeled and cored), cut in chunks
2 cups dates, pitted (medjool are recommended)
1 cup raisins
2 teaspoons cinnamon
2 tablespoons flax meal (or substitute psyllium husk powder)

Pulse apples, dates and raisins in a food processor or put through a juicer. (Depending on the size of apples used, this should yield at least 6 cups of mixture. If it doesn't, add more apples.) Add cinnamon, then gradually sprinkle in flax meal or psyllium and process until thoroughly mixed. Immediately pour into pie shell. Cover and refrigerate.

Food fact! Raw food (like many things that are worth waiting for) takes time. Certainly, this dish is somewhat time-consuming, so I suggest you make a weekend of it! Spend Saturday scouring the orchards for apples; It's fun, great exercise and often there are seasonal festivals with music, period costumes and demonstrations. Soak the nuts over night, then on Sunday morning, rinse and dry the nuts. Prepare the pie, and chill for the afternoon, finally serving your masterpiece at dinner! Still seems like a lot of work? Get the kids to help, and use the time together for a short history lesson about how food was gathered and prepared when Grandmother (or Great-Grandmother) was young.

Not So Subtle Tomato-Basil Soup

This simple recipe is an orchestra of simultaneously soothing and exciting flavors. It has nothing in common with its wall-flower cousin, sodium-laden and watery tomato soup topped with broken saltines or used as a dip for grilled cheese. Although, by all means, grill some crusty bread brushed with olive oil, and generously seasoned with salt, pepper and crushed fresh garlic. It would make a fitting accompaniment to this lovely gluten-free soup. As the days grow shorter and cooler, this soup is a surefire antidote for whatever chills you.

1/2 cup onions, chopped
1 tablespoon garlic, minced
2 tablespoons olive oil
3 28-ounce cans tomatoes, including their juice
1 cup basil, puréed
2 teaspoons sugar
1/8 teaspoon cayenne pepper
2 tablespoons red wine vinegar
1/2 teaspoon dry mustard powder
2.5 cups vegetable stock
1 cup grated Parmesan cheese

In a very large, stock pot, sauté garlic and onion in olive oil for about five minutes or until soft. Add all other ingredients (excluding Parmesan) and bring to a simmer. After simmering for 20 minutes, remove 2 cups of hot soup and whisk the Parmesan cheese into it. Return the soup and cheese mixture to the stock pot. Adjust seasonings to taste and serve. Garnish each serving with a basil leaf if desired.

Food Fact! I'm considering giving my adorably cherubic toddler the nickname xitomatl (pronounced shi-to-ma-tlh), the word Aztecs used for "tomato," meaning, "plump thing with a navel". Often mistaken for a vegetable, the tomato (Solanum lycopersicum) is both a fruit and a member of the nightshade family, along with chili peppers, potatoes, and eggplant.
According to Andrew F. Smith, author of The Tomato in America, the tomato most likely originated in the highlands of the west coast of South America. After colonization by the Spanish, the tomato began its migration through Spanish colonies in the Caribbean, the Philippines, southeast Asia, and then the entire Asian continent. In the 1540s, the Spanish began cultivating the tomato in Europe, where it grew easily in Mediterranean climates. However, the fruit wasn't incorporated into Italian cuisine until the late 17th or early 18th century---in certain areas of Italy, tomatoes were merely used as tabletop decoration before it was ever incorporated into the local cuisine until the late 17th or early 18th century!

Coq au Vin for Special Diets

This gorgeous version of Coq au Vin is ideal for gluten-free and low-carb eaters, as it does not contain the wheat flour called for in traditional recipes.
This dish is as ubiquitous in France as, say, ratatouille; every French person claims to have grown up on it. Most Francophiles have a story about the best Coq au Vin they ever ate, and of the person who prepared it. It's comfort food---decadent comfort food--but comforting, to be sure. This recipe is rewarding to make at every step, from the peeling of the tiny pearl onions to the delicious scent of red wine simmering with garlic and fresh thyme. In order to convince my husband to join my joy, I made it several times in a row. (You're living well when there's Coq au Vin leftovers in the fridge.) If you love Coq au Vin, please try this recipe and write to me about your impressions. If you've never made it, try it now and fall in love!

1 large chicken, jointed into 6 or 8 pieces (or 3 lbs chicken thighs)
1 onion, peeled and roughly chopped
6 whole peppercorns
5 ounces pancetta or unsmoked bacon
1 ounce butter; 1.5 ounces butter (separated)
2 medium French onions, cut into long strips
2 ribs of celery, chopped
2 cloves of garlic, peeled and thinly sliced
1 bottle of full-body red wine (pinot noir, Burgundy, or Cotes du Rhone)
4 or 5 small sprigs of fresh thyme
3 bay leaves
12 pearl onions, peeled (shallots will work)
7 ounces small mushrooms, halved or quartered (crimini or porcini)

Put the chicken into a deep pan, cover with water, add an onion, bay leaves, and whole peppercorns and bring to a boil. Turn the heat down and let it simmer while you cut the pancetta into short strips. The pancetta should be thicker than a match but not as thick as your pinky finger. Put the pancetta, together with 1 ounce of butter, into a thick-bottomed casserole (ideally enamelled cast iron) and cook over moderate heat. Stir the pancetta and butter occasionally to keep from burning, and when it is golden, transfer to a bowl, leaving the fat in the pan.
Season the chicken pieces with salt and pepper and place them in the remaining hot fat in the casserole, so that they fit snugly. Allow them to cook for 3-4 minutes or until the underside is honey-colored but not brown. Turn the chicken pieces over and resume cooking. (Note: Michel Montignac says, "it is this coloring of the skin, rather than what wine or herbs you might add later, that is crucial to the flavor of the dish."
When both sides of the chicken are golden, add the chicken to the bowl with the pancetta. Your pan should have a thin film that will play a key role in adding flavor to the dish. Add the onions and celery to the pan and cook slowly, stirring occasionally, until the onion is translucent. Add the garlic, then return the chicken and pancetta to the pan, and let everything cook together for a few minutes before pouring in the wine and tucking in the herbs. Begin ladling the simmering chicken stock into the pan until the entire chicken is covered. Increase heat; just before it comes to a boil, turn the heat down so the sauce bubbles gently. Cover partially with a lid.
Melt 1.5 ounces butter in a small pan, add the pearl onions and then the mushrooms. Cook gently until golden, then add them to the chicken with a seasoning of salt and pepper.
Allow everything to cook together for 40 minutes, then check the tenderness of the chicken. (It should be soft but not falling from its bones.) Depending on the type of chicken you are using, the entire process will likely take one hour. When chicken pieces are tender, place them on serving dishes and reduce the remaining sauce by increasing the heat and letting it bubble enthusiastically for 5-6 minutes. As it bubbles down, it will become thicker and quite glossy. Ladle over chicken and serve. Serves 4.

Food Fact! Coq au Vin is French for "rooster in wine"---traditionally a cock from Bresse and a wine from Burgundy, cooked with pork, mushrooms and garlic. Many chefs believe the older the poultry is, the better your Coq au Vin will be. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked. Nigel Slater describes Coq au Vin as, "a dish that has stood the test of time and lined a million happy bellies...The sort whose juices you mop up with bread." Bon appetit!

Carrot Pudding (Gajur Halvah)

This rich carrot dessert, which is popular throughout Northern India and Pakistan, became an obsession of ours when I was pregnant with my oldest son, Joseph. We made numerous visits to our then local Indian restaurant, Punjab Palace in Riverside, California, and when little Joseph began eating solids, spicy Punjabi dishes were among his favorites.

When my mom was here last week, we drove back to the old neighborhood for a Punjabi feast and to say hello to owner Raj. One bite and my Indian comfort food had me ooohing and aaahing once again. My mom was quickly seduced by Gajur Halva, a dessert deserving of a medal (Best Use of Carrots?) I completely understand; when we first discovered it, we quickly went to work preparing it at home. For a few months, you could count on finding a batch in our fridge, and it was our go-to dessert when we entertained guests.

4 cups peeled and finely grated carrots (or 10 medium)
4 cups milk
2 cups cream
1 cup honey (or 1-1/2 cups brown sugar)
1-1/4 cup almonds, blanched, peeled and finely ground
4 tablespoons sweet butter
1/2 teaspoon ground cardamom
1/3 cup golden raisins
2 teaspoon rosewater (optional)

In a large saucepan combine carrots, milk and cream, and bring to a boil over medium-high heat; stir constantly so the mixture does not stick or scorch. Reduce heat to medium-low and, stirring frequently, cook until it is thick enough to coat the spoon and is reduced in volume by about half. This will take approximately 1 1/2 hours. Add the honey or brown sugar and raisins, and continue cooking and stirring for another 10 minutes. Add ground almonds, butter and cardamom and continue cooking and stirring for at least 10 minutes more, until the mixture begins to pull away from the sides of the pan. It should have the consistency of heavy pudding. Turn off the heat and stir in the rosewater.
Heap the mixture into a shallow serving bowl. The flavor of halvah is fullest when it is served just slightly warm or at room temperature.
To prepare it as a candy, when the mixture is pulling away from the sides of the pan, increase the cooking time until it becomes even denser; after the rosewater has been added, turn it out into a 7x11-inch pan lined with lightly buttered wax paper. Pat it down firmly and smooth the surface with a fork. Refrigerate until cool and firm, then cut the halvah into squares or triangles.

Food Fact! Carrot Halvah is an ancient culinary delight. Poet Rumi extolled its virtues in the 1300s: "A villager who had come to town as a guest of a townsman was given some halvah. He ate it with relish and then said: 'Townsman, I had learned to eat nothing but carrots. Now that I have tasted halvah I have lost my taste for carrots. I won't be able to have halvah whenever I want, and what I had no longer appeals to me. What am I to do?' When the villager tasted halvah, he was inclined to the town. The townsman had captured his heart, and he had no choice but to follow in pursuit of it." --13th century Persian poet Mowlana Jalaladdun Rumi.

Punjab Palace Cusines of India 10359 Magnolia Ave., Riverside, Calif. 92505. Reservations: 951-351-8968.

Turkey Florentine Meatballs with Tomato Sauce and Brown Rice Pasta

Chef Jeff Lavia from LA and Orange County's fabulous Dinner Mojo kindly donated this excellent lower-fat, gluten-free recipe. We hired Chef Jeff to create a month of meals for my father-in-law when he returned home from a recent surgery. His wife had assumed the responsibility of in-home Florence Nightingale, and meal preparation was the last thing she needed to concern herself with. Jeff conducted a short yet thorough interview with both of them about their food likes and dislikes--as well as dietary needs and restrictions--then created a wonderfully delicious and interesting menu customized exactly to their individual palates and preferences! Jeff did all the grocery shopping, cooking and packaging of the fresh entrees, and all at a surprisingly attractive and reasonable price. You can reach the company at 562-480-6780 or info@dinnermojo.com.

Meatball ingredients
2 tablespoons extra virgin olive oil, + some to drizzle
2 cloves garlic, minced
1 cup onion, diced
1 tablespoon Worcestershire
1/4 cup dry white wine
1 tablespoon fresh thyme (or 1/2 tablespoon dried)
Salt and pepper to taste
2 lbs. ground turkey
1/4 cup Parmesan
1 10-ounce package frozen spinach, thawed, drained and chopped
1 egg, beaten

Sauce ingredients
2 cloves garlic, minced
1/2 cup onion, diced
2 tablespoons dry white wine
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1/4 teaspoon crushed red chili pepper (optional)
1 28-ounce can organic tomatoes
2 tablespoon fresh basil, chopped
1 package brown rice pasta

Put water on for the pasta and preheat the oven to 400 degrees. Drizzle skillet with 2 tablespoon extra virgin olive oil over medium heat. Add 1/2 cup onions, 1 tablespoon garlic and the thyme. Cook 10 minutes or until tender, but not browned. Add the salt and pepper, white wine, and cook a minute. Then, add the Worcestershire and chicken stock and cook a couple more minutes. Remove from heat and let cool.
While the onions are cooking, place the turkey in a large bowl and make a well in the middle. Add the Parmesan cheese, spinach and egg. When the the onion mixture is cool, add it to the turkey and mix together until combined. form 8 meatballs and put them on a cookie sheet lined with foil. Drizzle the meatballs with some extra virgin olive oil and place in the oven for about 18 minutes or until cooked through.
While the meatballs are baking, heat a saucepan over medium heat. Add two tablespoons extra virgin olive oil and the onion and garlic. Cook 10 minutes or until tender, but not browned. Add a pinch of salt and a pinch of pepper and the the white wine and optional crushed chili pepper. Allow it to cook for a few minutes, then add the tomatoes. Stir and bring to a boil. Reduce the heat and simmer for 15 minutes or until it becomes a sauce-like consistency. Add the fresh basil and remove from heat.
Cook the pasta according to the package direction. Service the pasta in a bowl topped with the sauce and two meatballs. Serves 4.

Food Fact: A personal chef service can provide great-tasting, healthful, affordable meals. Offering the convenience of meal preparation in your home (typically consisting of two weeks to a month of meals), a personal chef service is no longer a luxury only for the wealthy; It has now become a cost-efficient alternative for busy professionals, families on the go, seniors, and people with special dietary needs and restrictions. When you calculate how much time is expended and money spent on dining out, picking up food, making trips to the grocery store, or preparing the evening meal, a personal chef service can actually save you money, not to mention the benefits of having a professional create a customized meal plan for each family member's dietary needs, do the grocery shopping, prepare all dishes in-home, and handle all food storage and clean-up. To find a personal chef in your area, check out HireAChef.com.

Arugula Salad with Ginger-Thyme Vinaigrette

When I was very young, my neighbor Sophia and I would play together for hours and hours in the woods behind our homes, conjuring stories of make-believe, or giggling over dolls and books. At dinnertime, I was often invited to eat with her family. Her first generation Greek parents opened me to a wonderful new world of food, language and music; they were generous with love for their children and treated me much as their own. This recipe is a celebration of that family, along with a cunning addition of arugula to round out my salute to the Mediterranean. Opa!

1 teaspoon organic extra virgin olive oil
1 pound mushrooms, thinly sliced
1/2 pound sugar snap peas, cleaned and trimmed
1 bunch arugula (1/2 pound), cleaned and trimmed
1/2 pound carrots, julienned
1/4 cup sherry cooking wine
1 1/2 cups water

Dressing ingredients
1/4 cup organic extra virgin olive oil
3 tablespoons Apple cider vinegar
1 1/2 tablespoons fresh minced ginger
1/2 teaspoon fresh minced thyme
1/4 teaspoon fresh minced garlic

Place all dressing ingredients in blender, purée for 1 minute, then set aside. Place 1 teaspoon olive oil in large skillet over high heat. Add mushrooms and sauté until golden brown, about 15 minutes.
While mushrooms are cooking, heat water in a saucepan. When water boils, place sugar snap peas in steamer basket, cover, steam 2–3 minutes until peas are bright green. Drain well and chill peas quickly in ice water. Drain again.
Place arugula, squash, red bell pepper and peas in a large bowl, toss with dressing. Divide salad onto 4 plates. When mushrooms are golden, deglaze pan by adding the sherry, cook until all liquid evaporates. Place mushrooms on top of salad and serve. Serves 4.

Food Fact! Apple cider vinegar has been used for centuries as both food and medicine. Hippocrates, the father of modern medicine used vinegar and vinegar mixed with honey as an energizing tonic and a healing elixir in 400BC. Be sure to select apple cider vinegar made from cold pressed, organically grown whole apples, in which no chemicals or preservatives have been added, which contains the "mother of vinegar", and is not pasteurized. (The "mother of vinegar" is a natural gelatinous substance formed during the last fermentation step.)
Resulting from the fermentation of apple juice to hard apple cider, followed by a second fermentation to apple cider vinegar, this natural product retains all the nutritional goodness of the apples from which it was made plus it is fortified with the extra acids and enzymes produced during the two fermentation steps. The health benefits of apple cider vinegar have been promoted by many well-known authors such as Dr. D.C. Jarvis, Dr. Paul C. Bragg and Dr. Patricia Bragg.