Soba with Leeks, Butternut squash, and Mizuna

I love soba (the more buckwheat-y the better) with squash. And the greens add a little kick to this.

12-16 oz Soba noodles (I have these big boxes where they noddles come in little bundles and I usually use two of them).

2 large leeks cleaned and cut into round slices about 2 centimeters thick.

1 medium butternut squash cooked firm and cubed (oven roasting is the best way but steaming it after peeling also works).

1 bunch mizuna washes and chopped

2 Tbls oil (I use sesame)

1 tsp Asian hot sauce

1 Tbls soy sauce


Cook the noodles to al dente. Heat the oil and saute the leeks until soft. Add the hot sauce and butternut and cook for a couple minutes (just enough time to get the oil and leeks mixed with the squash). Add the mizuna and cook until the leaves are slightly wilted. Add the soy sauce. Put the vegetable mixture over the pasta and mix well. Serve warm.

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Beet, Feta, Walnut Salad

This is a lovely winter dish. You can use lettuce or spinach for the salad bed but I prefer arugula (just like Obama). Endive is nice too with the arugula if you can find it.

One bunch beets (4-5 medium sized ones)

4-6 oz sheep’s milk feta cheese crumbled

One handful walnuts, lightly crushed

4-6 cups of arugula washed and spun


Cook the beets after trimming. I roast them in the oven if I have the time, but a steam or boil is also fine if you are in a rush. Cool and cut into cubes. In a large bowl, toss the beets over the salad greens, crumble in the feta cheese and toss the nuts on top or it all. A balsamic vinegrette or the green garlic dressing compliments this salad nicely.

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A lemon cauliflower pasta. Yum!


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Grillled Summer Squash

This is a really easy one. Most of all you need a good grill set to not too hot of temp. Perfect summer side dish at the Barbee Q.

10 smallish squash cut in slices. (You can use crook neck, zukes, yellow zukes, patty pans, romanescos. . .)

2 -3 Tbs SoyVey Teriyaki sauce


Pour the sauce over the squash slices in a big bowl and mix well, so the squash is completely coated. Cook on the grill until the slices are soft all the way through. (About 10 minutes). Enjoy.


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The founders of Slow Food Yolo stole my idea:

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Smoothie for Spring

So the berries are getting ripe, and if you are like me there may be some frozen stone fruit left in your freezer that you are going to need to use to create space for the coming harvest. That means time for the smoothies. .  .

6 frozen strawberries (large size)

2 frozen peaches (or apricots, or nectarines)

1/2 cup vanilla -or your favorite fruit flavor- yogurt (I have been known to use ice cream too which pushes one into milkshake territory)

1/2-3/4 cup fruit juice (I like cranberry blends or apple)


In a good, powerful blender, place the frozen fruit. Add the yogurt and fruit juice and just enough water to cover everything. Blend until smooth.  I start on the low speeds and work my way up. I sometimes add a bit of seedless citrus or pineapple to the mix if I have it too.  This should make two servings. Yummy and refreshing way to start the day.

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Spring Market Flowers

Flowers from the market. Food isn't all you find there. . .

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