Today’s recipe is in honor of our good friend, and godfather to my girls, David. Today is his birthday, and my daughters and I are happy and excited to be here in California and able to share his special day with him.

My daughter Alix wanted to do something for him today by baking a yummy dessert. My other daughter Frankie has designed a special card for him. I can hardly wait to see what she’s created.

This recipe comes from Ina Garten Barefoot Contessa Parties! cookbook. They smell and look fabulous–can hardly wait to bite into them this evening. I hope you’ll give them a try for someone special in your life! Bon apetito!

LEMON BARS
Makes 20 Squares or 40 Triangles

“It’s important to me that lemon bars really taste like lemon. I love the way the tart citrus cuts the sweetness of the filling. I can’t begin to calculate how many lemon bars Harry Goodale has made at Barefoot Contessa over the years, but they’re definitely one of our best sellers.” Ina Garten

For the Crust:
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt

For the Filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour

Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

This week, my daughter Alix, who loves cooking, created a wonderful dish, modifying a recipe we found in the September issue of Whole Living. The original recipe calls for halibut instead of salmon. It also requires cooking the dish in individual parchment pockets. Since we had no parchment in our house, she used aluminum foil. Using foil required that we cook the food at a higher temperature. Parchment is a much better choice, so I plan to get some to have on hand for her future cooking adventures.

The following is Alix’s variation on Martha Stewart’s theme. It turned out to be a wonderful meal that we all really enjoyed. I hope your family enjoys it too! Bon appetito!

SALMON, SQUASH, TOMATOES & OLIVES
Serves 4

Ingredients:
4 skinless salmon fillets
3 yellow squash
3 zucchini
2 medium tomatoes
1/2 – 3/4 cup sliced and pitted black olives
thyme
sea salt and pepper
extra-virgin olive oil

Preparation:
1. Preheat the oven to 425 degrees. Lightly season 4 skinless salmon fillets on both sides with sea salt and freshly ground black pepper. Take a 9×13 inch baking dish and line with foil, using enough foil to be able to fold some back towards center.

2. Cut 3 yellow squash and 3 zucchini into julienned strips. Season with salt and pepper. Spread the zucchini and squash over the bottom of the foil-lined baking dish. Lay the pieces of salmon on top of the vegetable mixture. Slice two medium-sized tomatoes and distribute over the top. Next take 1/2 to 3/4 cup pitted and sliced oil-cured black olives and spread over the tomatoes. Top with 2 whole sprigs of fresh thyme or sprinkle with dried thyme. Drizzle with extra-virgin olive oil (about 2 Tbsp. per salmon fillet).

3. Fold the foil toward the center. Take another piece of foil and lay over the top so that the contents will steam.

Place in the oven and cook for 20-30 minutes. Check at 20 minutes, being careful to avoid getting scalded by the steam as you lift the foil. Cook until the fish and vegetables are at the desired “doneness.”

Today as I write this, I have tears in my eyes. My mother has literally broken her back, with fractures in two discs and another condition related to the alignment of her discs. She has osteoporosis, and as a result of recent events–none of which involved an accident or fall–she is now unable to walk on her own. Just two weeks ago, she was back from Italy doing her twice-a-week three-mile walks. I am still in shock. My sister and I are gathering information, seeking to understand her situation and to find out how to address it through health care providers and support services. As I learn more and begin to process what is happening, I will include more posts about this saddening and difficult situation.

I do know that in order to heal, she must ensure that her diet and supplements are calcium-rich. When we think of calcium, most of us immediately think of dairy products. But did you know that a diet rich in dark, leafy greens, fruit, nuts, and seeds will give you plenty of calcium? Did you also know that blackstrap molasses, tofu, and amaranth are great sources of calcium, as well as sesame seeds, tahini (made from sesame seeds), and even brown sugar?

Today’s recipe is for my mother and for every person who is challenged by osteoporosis. This recipe comes from The Whole Foods Market Cookbook.

Be well! And from me and my Italian mother, BUON APPETITO!

GRIDDLED SESAME AND GARLIC TOFU WITH WILTED BOK CHOY
Serves 4

The flavors of ginger, garlic, and golden brown sesame seeds are locked inside tender tofu steaks that are seared over high heat until crispy. If you prefer a stronger miso flavor, use a dark brown or red miso. If you find yourself without apple or pineapple juice, use water instead.

Ingredients:

Tofu
3/4 cup apple or pineapple juice
1/4 cup reduced-sodium tamari or soy sauce
1/4 cup white miso
1 tablespoon light brown sugar
1 tablespoon rice or cider vinegar
1 tablespoon sesame seeds (feel free to use more)
2 teaspoons finely chopped fresh ginger
2 teaspoons toasted sesame oil
1 teaspoon red chile flakes
3 cloves garlic
1 pound firm tofu, cut lengthwise into four 1/2-thick (4-ounce) “steaks”
Vegetable oil for spraying pan

Bok Choy
1 teaspoon peanut or canola oil
1 teaspoon sesame oil
1 teaspoon finely chopped ginger
2 cloves garlic, finely chopped
1 medium head bok choy, washed and sliced diagonally, or 4 heads baby bok choy, quartered lengthwise
1 tablespoon reduced-sodium tamari or soy sauce
6 to 8 green onions, sliced diagonally
Sesame seeds, for garnish

Method:
For the tofu, combine juice, tamari, miso, sugar, vinegar, sesame seeds, ginger, oil, chile flakes and garlic in a food processor and process until smooth to make a marinade. Transfer marinade to a wide, shallow dish, add tofu and turn to coat well. Cover dish and refrigerate for 2 hours, or preferably overnight.

Preheat the oven to the lowest setting, about 185°F. Spray a large nonstick skillet with vegetable oil and heat over high heat. Drain tofu and reserve the marinade. Transfer tofu to skillet and cook, flipping once, until golden brown, about 2 minutes per side. Transfer tofu to a baking sheet and keep warm in the oven.

For the bok choy, heat oils in a large nonstick skillet over medium heat. Add ginger, garlic, and bok choy and cook, stirring frequently, until almost tender, 4 to 5 minutes. Add the tamari and green onions and remove from heat.

To assemble, place a bed of bok choy on each of 4 plates. Arrange tofu steaks over the bok choy, and drizzle with some of the reserved marinade. Sprinkle with sesame seeds.

Now that I’m home from Italy, I’ve been feeling inspired to look for new dishes with an Italian flair. This recipe comes from Whole Foods Market, one of my favorite online resources for good-tasting, nutritious meals. Since I had plenty of beautiful fresh organic kale in my refrigerator this week, I looked for a recipe using this as a main ingredient.

I was also attracted to this recipe because of the polenta. I remember my mother making polenta and serving it with dishes that had a red sauce. The following morning, she’d take the leftover polenta and create a special breakfast for us, grilling the polenta as you’d grill french toast and then serving it with butter and syrup. It was a real treat in our home!

I hope you’ll give this recipe a try–when served without the parmesan cheese, it is a great vegan dish. It’s also perfect for anyone with a gluten intolerance. Bon apetito!!

KALE, MUSHROOM AND TOMATO SAUTE WITH POLENTA
Serves 4

If you’re a mushroom lover, use different varieties of mushrooms, like shiitake, portobello, or cremini in this rich, savory saute. For extra flavor, try using olive oil from the jar of tomatoes in lieu of regular olive oil.

Ingredients:
2 tablespoons olive oil, divided
1/2 pound sliced button mushrooms
Salt and pepper to taste
8 oil-packed sun-dried tomatoes, drained and roughly chopped
2 cloves garlic, finely chopped
1 bunch kale (about 3/4 pound), stemmed and roughly chopped
1 (18-ounce) roll prepared polenta, cut into 8 rounds (or make your own polenta using coarsely ground organic cornmeal–see recipe below)
1/4 cup grated Parmesan cheese (optional)

Preparation:
Heat 1 tablespoon of oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup water. Cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total. Transfer polenta to a paper towel-lined plate as done.

Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.

POLENTA
Serves 4

Ingredients:
1 pound or slightly more of coarsely ground corn meal (you want corn meal the consistency of fine to medium-grained sand, not flour, and if possible stone-ground)
2 quarts boiling water (have more handy)
A heaping teaspoon of salt

Directions:
Set the water on the fire in a wide bottomed pot and add the salt. When it comes to a boil, add the corn meal in a very slow stream (you don’t want the pot to stop boiling), stirring constantly with a wooden spoon to keep lumps from forming. Continue stirring, in the same direction, as the mush thickens, for about a half-hour (the longer you stir the better the polenta will be; the finished polenta should have the consistency of firm mashed potatoes), adding boiling water as necessary. The polenta is done when it peels easily off the sides of the pot.

It’s midnight in Italy–the start of a new day, Wednesday! We’re on our way to Venice after spending time in Lake Como, Milan, and a small town in Tuscany–Marginone–the birthplace of my maternal grandmother who was born in 1898. While here in Tuscany, we’ve visited a few other towns and cities, including Florence and Lucca. What diverse living styles we’ve experienced between country and city life! Italy is a mixture of modern living and antiquity.

As the younger generations make their way in the world, they are faced with the challenges of how to hold on to their customs and traditions while adopting the lifestyle of our modern technological world. Like people in so many other places in the world, these younger Italians must cope with a faster paced way of living. The question on my mind today is whether or not they can live in this fast-paced world while hanging on to the quality–and integrity–of their traditional lifestyle.

My Italian family lives in the country where they grow and raise most of their own food. What they don’t produce themselves, they usually get from a neighbor or local business. They know exactly how something was raised and by whom. I learned from them that they do not really trust what they eat when they go to one of the larger cities. They are aware that food is being produced in ways which are not necessarily good for the animals or the people. Fast food can be found in Italy (although not to the extent we find it in the U.S), and the Italians believe it is contributing to obesity and other health issues.

I hope their strong culture will help them find ways to integrate modern technologies without giving up the purity and richness of the past. Maybe those of us who are nostalgic for a lifestyle rich in antiquity can even inspire the Italians and other similar cultures in finding ways to move forward without sacrificing that abundance.

And…Maggio abbiamo tutti salute e felicità. (May we all have health and happiness.)

Arrividerci!

In honor of two of the four members of my household who have recently gone vegan, here is a wonderful recipe which provides plenty of protein and tastes great. This comes from Whole Foods Market’s website (a great resource for recipes of all kinds). I’m planning to make this tonight–it’s quick yet provides everything we need for a nutritious meal. Please note that this recipe only serves 1, so be sure to increase it accordingly for your family. Bon apetito!

MEDITERRANEAN GARBANZO SALAD
Serves 1

This quick and easy meal is a testament to the satisfaction of a good main course salad and is just one example of how to include healthy, protein-packed beans in a warm-weather menu. It’s simple to double this recipe for two, or increase further to serve even more. Maybe it will become the summer potluck dish you’re famous for! Serve with pita chips or warm pita bread on the side.

Ingredients:
5 cherry or grape tomatoes, halved
1 small zucchini or yellow squash, halved lengthwise and thinly sliced
1/2 (15-ounce) can garbanzo beans, rinsed and drained
4 pitted black olives, such as Kalamata, halved
2 tablespoons roughly chopped parsley
1 tablespoon prepared balsamic vinaigrette or Italian dressing
1 tablespoon lemon juice
Ground black pepper to taste
2 or 3 lettuce leaves, torn into large bite-size pieces

Method:
Toss together all ingredients, except lettuce, in a large bowl. Arrange lettuce on a dinner plate and top with bean mixture.

NOTE: Some of the comments recommend adding sea salt and sweet red onion (both a must for our household) as well as additional lemon juice. One person recommended making a dressing of lemon juice, tahini, and ground cumin–I have not yet tried that recommendation.

Yesterday afternoon, I went outside to begin weeding my side yard. I soon found myself trying to decide what to pull and what to leave. I’d intended to pull everything growing where only rocks were supposed to be. However, when I first walked into the yard, I encountered this wonderfully fragrant scent. It was so beautiful and made me nostalgic for our former California Bay Area home–the scent reminded me of the star jasmine which used to bloom in our backyard every June.

Then, as I passed over that group of “weeds” momentarily, the next group I encountered turned out to be the living quarters for a handful of ladybugs. Encountering the ladybugs brought back a different set of memories–the first memory took me back to my childhood when I would pick up ladybugs on my fingers and then recite the “ladybug rhyme.” If you don’t remember it, here is the version we sang as children: “Ladybug, ladybug fly away home, your house is on fire and your children are gone.” As soon as we would finish the verse–if the ladybug had not yet flown away–we would blow on her and watch this lovely creature expose her hidden wings and then fly off.

The other memory that next came to me was the little book I used to read to my girls about ladybugs. That book was filled with beautifully vibrant photos of this bright red-and-black-dotted insect. Ladybugs were magical childhood fairies to both me and my daughters.

There I stood in a quandary. Which weeds should I actually pull? And what in actuality is a weed? In our yard here in Colorado, much of what grows intentionally is native to the area–native grasses and native perennials were planted here by the previous owner. What might be considered a weed to someone else could be a beautiful flowering plant in our yard. It’s kind of like the adage used in the freecycling world, “One person’s trash can be another’s treasure.”

Two definitions of a weed are: “(1) a valueless plant growing wild, esp. one that grows on cultivated ground to the exclusion or injury of the desired crop; and (2) any undesirable or troublesome plant, esp. one that grows profusely where it is not wanted: The vacant lot was covered with weeds.” So, is not a weed any plant that any of us deem valueless and/or troublesome? It is up to me to decide what in my yard is truly a weed–which plants are a nuisance and/or causing harm to other plants in my yard and which plants are troublesome or bothersome.

All of this leads me to think about perceptions. Especially mine. Translation: what I think of as important, significant, or special may not be the same for others.

Since early 2010, I’ve been working hard putting together workshops which I believe contain invaluable information for people–information that can help them deepen their connection to their own health and to the health of our planet. Yet, to date, only a handful of people have attended a couple of my workshops. I’m beginning to wonder what this may mean.

My life experience of having had cancer as well as watching my father live with cancer almost 15 years ago connected me to the various environmental factors contributing to society’s health challenges as well as the challenges facing our planet. It took those personal experiences for me to begin looking deeper and questioning the status quo. All of my investigative curiosity of the past three years led me to see the interconnection of much of what is taking place with regard to stressors, illness, and disease states. Coupled with that is the profound awe I’ve experienced as I’ve witnessed the resiliency of human life and our planet. We all want to continue to live in good health and to thrive–we all continue to seek to maintain or return to balance, to homeostasis.

Today I ponder how I can help. In the same way I will not spray pesticides on weeds, maybe my workshops are not really what is needed to perpetuate the health and well-being of my fellow human beings and Mother Earth. Maybe something different is necessary.

Yesterday, I left those weeds in my yard which are providing housing and a beautiful aromatic atmosphere for all to enjoy. I will wait until they’ve finished blooming and reevaluate what to do next. In the same way, for now I’ll leave my workshops “as is” while I continue to ponder what–if anything–needs to change. Whether it’s me, my workshops, my marketing, or something else, I’ll let things lie for the moment in order to choose what will enhance life rather than take away from my contributions to the health and well-being of all.

This recipe came to me via Door to Door Organics, my weekly delivery service of fresh (and mainly local) produce. Door to Door Organics posted this recipe courtesy of www.allrecipes.com and now I pass it along. We will be having this Friday night for dinner. I will be replacing the chicken broth with vegetable broth since almost everyone in my household is now vegetarian! Bon apetito!

GREEN RISOTTO WITH FAVA BEANS (Serves 4)
Courtesy of allrecipes.com

By: DJFoodie “I can’t stress enough how much better this is if it is stirred constantly. If one’s arm gets tired, switch arms. Taste the rice for doneness before serving. Nothing worse than a plate of crunchy risotto. Try it, and you will find it is well worth it!”

Ingredients:
1/2 pound fresh, unshelled fava beans
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chopped
1 cup Arborio rice
1/4 cup white wine
1/4 cup grated Reggiano Parmesan cheese
salt to taste

Method:
1. Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods (preferably in your compost). Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes, then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.
2. In a separate large saucepan bring the broth to a simmer and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
3. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

This past weekend, as I attended the training to become a facilitator for the Pachamama Alliance “Awakening the Dreamer” Symposium, I was profoundly moved. I am still processing all that I felt, heard, and participated in. In community with twelve other individuals, we shared the essence of the symposium and prepared for the profound honor and awesome responsibility of spreading the messages contained within it.

I experienced many emotions as we explored the three-fold mission of the Awakening the Dreamer Symposium: to bring forth an environmentally sustainable, spiritually fulfilling and socially just human presence on Planet Earth. Today, as I try to put into words all that the symposium means to me, the words “justice” and “reverence” stand out. For me, Pachamama Alliance and the Awakening the Dreamer symposium are about connecting to a desire for justice in our world and a reverence for all life.

Additionally, the words “knowing” and “awakening” resonate with me as I write this. When I first heard about the Awakening the Dreamer symposium, I intuitively knew I had to attend. At the conclusion of the symposium, I intuitively knew I had to become a facilitator. Today, after becoming a facilitator, I know that I want to–and must–share with others the messages of this incredible alliance through the symposiums and beyond. It is in awakening that we can all find ways to act–in life-affirming, just, and reverent ways–honoring ourselves and each other, bringing holistic wellness to Mother Earth and all her inhabitants.

The problems in our world are enormous, yet the potential solutions are endless! It is in EACH thought and EACH step taken by EACH one of us–one person at a time–that amazing change happens–change that will carry us beyond the crises of our times. And it is through EACH of us awakening to our universal connection with all others, including our dear planet, that a new dream will continue to emerge. A new dream, a new vision, a new way of life that honors our connection to Source, to each other, and to Mother Earth. A new dream rooted in love. A new dream rooted in reverence for All Life.

As Barry Lopez expressed on Bill Moyers’ final “Journal” episode, “We’re so afraid. There’s so much to be afraid of. I mean, look at the government we have at the moment, I mean, there’s so many places you can go, that make you think, ‘What in the world are we doing? And how can it be brought to heal?’ But we– I believe that there is a way for people to communicate with each other that they have never known before. It’s never, I mean, part of this electronic world we live in, you know? It’s got its darkness as well as its light. But for people all over the world, in small groups, to be in touch with each other about what is welling up in every country, among every group of people, which is a desire for justice.

“What brought me fully to life as a child was the natural world. So, when I came to New York and immersed myself in, you know, the- in high culture, I didn’t lose what I was given as a child. But the way I understood what I wanted to write about was using these metaphors of landscapes that I traveled in. And, you know, that’s what I do. But I’m not writing about nature. I’m writing about humanity. And if I have a subject, it is justice. And the rediscovery of the manifold way in which our lives can be shaped by the recovery of a sense of reverence for life.”

May the words of Barry Lopez resonate with each of us and make us awaken to that sense of justice and reverence.

May the video that follows also stir in each of us the notion of endless possibilities and the desire to become part of a new dream! Namaste.

This recipe comes from my “The Mediterranean Vegan Kitchen” cookbook by Donna Klein. We had a lot of veggies in the fridge this week, including zucchini, so I decided we couldn’t go wrong with a nice pot of veggie soup. I also used bok choy instead of spinach because I had that on hand. Tuscan-Style Minestrone gives a little extra flavor to the traditional pot of vegetable soup. Feel free to double the recipe if your family is willing to have soup again a day or two later. Our family actually enjoys the soup even more the second day because the flavors really blend together overnight. Since you can use canned beans for this recipe (remember this is a “quick” version of the traditional minestrone soup), I buy Eden Organic canned beans because their cans do not contain BPA. Also, in the cooking process, I add the beans along with the pasta so that the beans get a chance to really blend with the other flavors. Bon apetito!

QUICK TUSCAN-STYLE MINESTRONE SOUP
Makes 4 servings

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 ounces (about 2 small) carrots, chopped
1 stalk celery, chopped
2 large cloves garlic, finely chopped
4 cups vegetable broth
1/2 teaspoon dried thyme leaves
Salt and freshly ground black pepper, to taste
1/2 cup ditalini or other small pasta (I often use orzo)
1/2 cup diced canned tomatoes, juices included (I put in a 15 ounce can of diced tomatoes)
2 cups cooked cannellini beans or 1 can canellini or other white beans, drained and rinsed
1-1/2 cups cooked red kidney beans or 1 can red kidney beans, drained and rinsed
4 ounces fresh spinach, chopped

In a medium stockpot, heat the oil over medium heat. Add the onion, carrots, celery, and garlic; cook, stirring often, until softened, about 5 minutes. Add the broth, thyme, salt, and pepper; bring to a boil over high heat. Add the pasta and tomatoes, reduce the heat to medium-high, and simmer briskly for 8 minutes, or until the pasta is almost cooked al dente.

Reduce the heat to medium and stir in the beans and spinach. Cook, stirring occasionally, until the spinach is wilted, the beans are heated through, and the pasta is tender, about 5 minutes. Serve hot.

Advance Preparation The soup can be held, covered, over very low heat for one hour before serving; decrease the pasta’s cooking time by a few minutes. The soup can be stored, covered, in the refrigerator for two days, but the pasta will become a bit soggy. You will probably need to add more broth or water. Reheat over low heat. If you like, cook the pasta separately and add it shortly before serving.