TOMATO AND AVOCADO SALAD WITH LIME-HERB DRESSING

One of my favorite recipe books is "Local Flavors, Cooking and Eating From America's Farmers' Markets" by Deborah Madison.  What an incredible book - interesting, great ingredients, and flavorful recipes!  

Since it's risky having family and friends over during the pandemic, my niece and I decided to go on a picnic (with our spouses, of course).   The following salad is one of the dishes I brought to share, thanks to Deborah Madison's wonderful recipe, modified slightly by me.

Tomato and Avocado Salad with Lime-Herb Dressing.  Serves 3-4

Dressing:

* 1 tablespoon chopped mint 

* 1 tablespoon chopped marjoram (can use dried or substitute dried oregano)

* 1/2 cup chopped cilantro

* 4 to 5 tablespoons olive oil

* 1 jalapeno chile, finely diced

* 2 to 3 tablespoons fresh lime juice

* 1/4 teaspoon sea salt

Combine all dressing ingredients in a bowl.  Taste to make sure there's enough acid.  

If using dried herbs, make dressing well ahead of time and stir from time to time to

blend flavors.

Salad:

* 1-1/2 pounds cherry tomatoes (sliced in half and most seeds removed)

* 1 large avocado, peeled

* 1 cucumber, peeled

* 1 sweet pepper

* 1/2 small sweet onion or several scallions/green onions finely diced

* 2 cups chopped romaine hearts (optional)

* sea salt

* 2 ounces feta cheese, crumbled (or more!)

Cut the tomatoes, avocado, cucumber and pepper into bite-sized pieces and put them in a roomy bowl with the onion.  Add the lettuce and a few pinches of salt.  Toss, add the dressing, salt lightly, and toss again.  Pile on plates and top with feta cheese.

TOMATO, BASIL & GOAT CHEESE BREAD

Today's recipe came to me from my step-son's mother-in-law, who I am pleased to say has become a cherished friend of mine, despite living far away in England.  The photo below is her photo, and the recipe comes from the blog, A Year in Redwood.  I signed up to get this blog's posts, since I see that they have an airbnb accommodation in North Tipperary, Ireland.  I'd love to stay there sometime!.  

TOMATO, BASIL, GOAT CHEESE BREAD

·         4 oz butter, plus extra to grease tin

·         11 oz self-raising flour (Note 1, below)

·         1/2 tsp salt and lots of black pepper

·         6 oz goat’s cheese, diced (there is no need to remove the rind) (We didn’t have the full amount of goat’s cheese so used some Philly to make up the balance)

·         6 oz firm cherry tomatoes, halved

·         15 g basil

·         3.5 oz milk

·         3 eggs (2 duck eggs)

Heat oven to 180 C/ 160C Fan/ Gas 4 (Note 2, below).  Butter and line a 900 g loaf tin with baking parchment.

Tip the flour and seasoning into a bowl, then rub in the butter until it disappears.  Toss in 100 g each of the cheese and tomatoes.  Roughly tear in the basil, keeping the pieces quite large.

Beat the milk and the eggs together, then quickly stir into the flour and tomato mixture.  Turn into the tin, smooth the top, then scatter with the remaining cheese and tomatoes.

Bake for 45 – 50 minutes or until golden and a skewer inserted into the loaf comes out clean.  (Make sure it isn’t the melting cheese you are looking at rather than the bread mixture).

Cool before slicing.

Serve in thick slices.  Store in the fridge for up to 2 days.

NOTES:
1)  For information about making your own self-rising flour (requiring only all-purpose flour, salt and baking powder), follow this link.   Additional information is also available that may be of interest to you.  Also, 11 oz of self-rising flour is equivalent to a light cup and one-half.

2)  Since I haven't made this, I'm unsure what the best baking temperature might be.  I would try it at 325ºF; but watch it carefully.

Sue said that they ate this with soup.  Salad would be another good option.

I look forward to making this!  When I do, I'll follow up with more specific details/conversions.

SPICED NUTS.

Last night I was asked for my recipe(s) for spiced nuts.  Below you will find recipes for "Spicy Orange Pecans," "Roasted Almonds with Herbes de Provence," and "Tamarind Spiced Cashews."  The last is a recipe I got from my friend, Jeanne.  

These are great recipes for this time of year since they make great hostess gifts or gifts for those "hard to buy for" friends and family on our holiday gift giving list.  The other benefit of these is that they hold up very well in airtight tins or jars.  I don't have pics to share with you, but I can assure you that I have made these - many times!   Eat them as a snack, or add them to a salad.  They are delicious!

SPICY ORANGE PECANS.  Makes about 4 cups.

*  4 cups pecan halves (unsalted)

*  2 tablespoons orange juice (fresh from an orange)

*  1 large egg white

*  2 tablespoons orange zest (fresh from an orange)

*  1/2 cup sugar

*  1-1/2 teaspoon coarse salt

*  1-1/2 teaspoon chili powder

*  1/4 - 1/2 teaspoon cayenne pepper (to taste)

*  pinch freshly ground black pepper

Preheat oven to 250º.  Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the pecans, orange juice and egg white and toss to coat.  In a small bowl, combine the orange zest, sugar, salt and spices.  Add to the nuts an mix to coat evenly.  Spread evenly on the baking sheet and bake at 250º, stirring every 15 minutes until the pecans appear dry, about 45 minutes.  Cool completely and store in an airtight container.  

ROASTED ALMONDS WITH HERBES DE PROVENCE.  Makes about 2-1/2 cups.

*  1 tablespoon herbes de Provence

*  1 teaspoon salt, divided

*  1/4 teaspoon ground red pepper

*  1/4 teaspoon garlic powder

*  1 egg white

*  2-1/2 cups whole blanched almonds

Preheat oven to 300º.  Line a baking sheet with parchment paper.  In a spice grinder or clean coffee grinder, combine herbes de Provence, 1/2 teaspoon salt, red pepper, and garlic powder; process until finely ground.  In a medium bowl, beat egg white with a whisk until foamy, about 1 minute.  Add herb mixture and almonds, stir well.  Spread almond mixture in a single layer on prepared pan.  Sprinkle with remaining 1/2 teaspoon salt.  Bake until egg white is dry and almonds are lightly toasted. about 20 to 25 minutes.  Do not stir.  Cool completely on baking sheet.  Break apart to separate almonds.

TAMARIND SPICED CASHEWS.  Makes about 4 cups.

*  4 tablespoons unsalted butter

*  3 tablespoons honey

*  2 tablespoons light brown sugar

*  1 teaspoon tomato paste

*  1-1/2 teaspoons tamarind concentrate or paste

*  1 lb. roasted unsalted cashews

*  1 cup unsweetened coconut flakes

*  Large pinch cayenne pepper

*  1 tablespoon ground garam masala

*  1-1/4 teaspoons salt

Preheat oven to 300º.  In medium saucepan melt butter, honey, brown sugar, tomato paste and tamarind.  Add nuts, coconut, cayenne, garam masala and salt, and mix.  Spread evenly on baking sheet.  Bake for about 25 minutes, stirring occasionally, until mixture is toasted and sugar caramelized.  Sprinkle lightly with salt.  Cool.

SUMMER HARVEST SALAD

Trips to the farmers' market have been wonderful this summer, after a good growing season.  The veggies are coming in fast and furious!  Tonight for dinner I made a salad out of some of the veggies.

Half eaten....

The beauty of this salad is that any number of veggies or ingredients can be added or substituted.  Throw in what you have on hand, and what you love, and you will love the end result.  The uniting ingredient is the salad dressing which I found on Lynne Rossetto Kasper's "Splendid Table" blog.

SUMMER HARVEST SALAD.  Serves 8 - 10.
The Dressing.
*  4 tablespoons fresh lemon juice
*  2 tablespoons cider vinegar
*  2 teaspoons sugar
*  1-1/2 teaspoons ground coriander
*  10 tablespoons extra virgin olive oil
*  Salt to taste
In a bowl, mix the lemon juice, vinegar, sugar and ground coriander.  Gradually whisk in the olive oil until well-blended.  Season to taste with salt.

The Salad.
*  2-3 large handfuls of cherry tomatoes, halved and seeded
*  1 large cucumber, halved lengthwise, seeded using a spoon, and sliced
*  5 scallions/green onions, chopped
*  a small bunch of cilantro leaves, chopped
*  grilled corn from 1 large cob
*  1 cup cooked orzo (small Greek pasta)
*  Top with crumbled Feta cheese, just before serving
Put all salad ingredients in a large serving bowl, mix with salad dressing to taste (the recipe makes more than you will use for this salad).  Just before serving, crumble feta cheese on top.

ENJOY THIS HEALTHY AND DELICIOUS SALAD!!!

FRIED GREEN TOMATO SALAD & CHEF JOE RANDALL'S COOKING SCHOOL, SAVANNAH, GEORGIA

About 15 years ago, a little group of friends, including Kevin and I, started a tradition of spending a weekend together, out of town, cooking, eating, drinking wine, visiting garden centers, golfing, biking and any other activities that we found to do in that town.  We love the tradition and have had so much fun together and made many fun memories over the years.  This year, to celebrate our 15th (or so) anniversary we decided to venture further away from this area, to a place none of us had been to previously.  All of us are well traveled; so finding a place was a challenge.   One person suggested Savannah, Georgia and almost immediately we decided that was the place to go.

We all came up with ideas for activities but one idea was of interest to everyone:  A Southern Cooking Class, Lecture and Demonstration by Chef Joe Randall.  Check him out here. 

The menu consisted of:
* Savannah Crab Cakes with Herb Mustard Aioli, 
* Warm Fried Green Tomatoes on Bibb Lettuce with Buttermilk Dressing, 
* Roasted Rack of Sage-Rubbed Pork with Madeira Jus Lie, 
* Savannah Red Rice, 
* Southern Fried Corn, and for dessert 
* Brown Butter Peach Cinnamon Pecan Tart with Bourbon Custard Sauce.
Needless to say, when we were done, we were stuffed!  Everything was absolutely delicious! 

My personal favorite, and a good thing to make at this time of year, is the Salad of Warm Fried Green Tomatoes on Bibb Lettuce.  

In case you aren't sure, green tomatoes are simply unripe red tomatoes.  Why wait until they are red to eat them?  Extend the tomato season!  Here's the recipe which consists of three main parts - Buttermilk Dressing,  Fried Green Tomatoes,  and the other salad ingredients:

BUTTERMILK DRESSING.  Makes 12 servings.
*  1-1/2 cups mayonnaise
*  3/4 cup buttermilk
*  1-1/2 cloves garlic, minced
*  2-1/4 tablespoons Vidalia onion, or any sweet onion, minced
*  1-1/2 tablespoons cider vinegar
*  2-1/4 teaspoons fresh parsley, chopped
*  3/8 teaspoon salt
*  3/8 teaspoon ground white pepper
In a bowl, combine the mayonnaise, buttermilk, garlic, onion, vinegar, and parsley.  Season with salt and pepper.  Refrigerate until ready to serve; will keep 2 to 3 days.

FRIED GREEN TOMATOES.  Makes 8 servings.
*  1/4 cup buttermilk
*  1/4 cup milk
*  1 egg, beaten
*  1/2 cup cornmeal
*  1/4 cup all-purpose flour
*  1 teaspoon salt
*  1/2 teaspoon fresh ground pepper
*  1/4 teaspoon cayenne pepper
*  3 large green tomatoes, sliced 1/4-1/3" thick
*  1 cup peanut oil for frying
In a bowl combine buttermilk, milk and egg.  Mix well.  In a separate bowl stir together cornmeal, flour, salt, black and cayenne peppers.  Dip tomato slices in milk and egg mixture, then dredge in cornmeal and flour mixture.  Coat well.  Heat oil in a skillet over medium high heat and cook tomato slices 2-3 minutes on each side or until golden brown.  Drain on paper towels.  Serve hot.

WARM FRIED GREEN TOMATOES ON BIBB LETTUCE WITH BUTTERMILK DRESSING.  Makes 8 servings.
*  2 heads Bibb lettuce, torn
*  16 prepared Fried Green Tomato slices (Recipe above.)
*  2 tablespoons sliced green onions
*  2 cups Buttermilk Dressing (Recipe above.)
Chill 8 salad plates in the refrigerator.  Arrange the Bibb lettuce in the center of the chilled salad plates and arrange two sliced fried green tomatoes on lettuce.  Pour a little buttermilk dressing all over the salad.  Garnish each serving with sliced green onions.

Trust me, this salad was DELICIOUS!!

If you make the trip to Savannah, talk to Chef Randall about a class.  It was great fun, and a wonderful meal.  

ROASTED PEAR SALAD - Nick Stellino

No photos today, just one fabulous salad.  It is based on a recipe in Nick Stellino's Mediterranean Flavors.  I made it for our cooking club lunch yesterday and I was asked for the recipe.  So, here it is!

ROASTED PEAR SALAD.  Serves 4.  Wine Suggestion - Cabernet Sauvignon
*  1 tablespoon butter, melted
*  1 tablespoon honey
*  1/8 teaspoon cinnamon
*  4 firm pears, preferably Bosc, peeled, cored and cut into 1-inch pieces
*  2 tablespoons dry sherry
*  2 tablespoons white wine vinegar (champagne vinegar, or white balsamic vinegar)
*  1 tablespoon light olive oil or vegetable oil
*  1/8 teaspoon black pepper
*  4-5 ounces arugula or baby salad greens (Loved the arugula!)
*  1/3 cup chopped pecans, toasted
*  1/3 cup of crumbled goat cheese (Gorgonzola and feta also work.)
*  1/3 cup prosciutto, cut into matchsticks
     Preheat the oven to 375º.   Toast pecans, stirring from time to time, for about 5 minutes.  Increase oven heat to 500ºF.  
     In a medium bowl, mix the melted butter, honey and cinnamon.  Add the pears and toss well.  When the oven is fully heated, spread the pear mixture on a baking sheet and roast in the oven for 20 minutes, tossing them once, halfway through.
     In the same bowl, combine the sherry, vinegar, oil and black pepper.  Add the roasted pears and stir to coat completely with the vinaigrette.  The recipe can be prepared to this point 1-2 days ahead of time.  Simply cover and refrigerate.  Remove from the refrigerator 2-3 hours before you plan to serve the salad.  For a warm salad, heat the pears in the microwave for 1-2 minutes.
     The salad can be prepared while the pears are still warm or after they've cooled to room temperature.  To assemble, place a bed of the arugula on each serving plate and top with the pears.  Sprinkle with the pecans, cheese and prosciutto, drizzle with any of the remaining vinaigrette and serve.

It's lunchtime as I write this.  Hmmm... I wish I had leftovers.

ARUGULA: A CARTOON

ARUGULA: Salads, Pesto, Pizza

Arugula growing in my garden.  

Before we get into the many benefits of arugula, also known as "rocket,"  here is a fun little history from Wikipedia.

"Grown as an edible herb in the Mediterranean area since Roman times, salad rocket was mentioned by various classical authors as an aphrodisiac, most famously in a poem long ascribed to Virgil, Moretum, which contains the line: 'the rocket excites the sexual desire of drowsy people.' [English translation]  Some writers assert that for this reason during the Middle Ages it was forbidden to grow rocket in monasteries.  It was listed, however, in a decree by Charlemagne of 802 as one of the pot herbs suitable for growing in gardens.  Gillian Reilly, author of the Oxford Companion to Italian Food, states that because of its reputation as a sexual stimulant, it was 'prudently mixed with lettuce, which was the opposite' (i.e., calming or even soporific).  Reilly continues that 'nowadays rocket is enjoyed innocently in mixed salads, to which it adds a pleasing pungency.'  Arugula was traditionally collected in the wild or grown in home gardens along with such herbs as parsley and basil.  It is now grown commercially from the Veneto in Italy to Iowa in the United States to Brazil and is available for purchase in supermarkets and farmers' markets throughout the world."

The benefits of arugula, in so many regards, are tremendous!  We northern-state gardeners love arugula because we can simply put the seeds in the ground and, in no time at all, we have enough arugula to last most of the summer.  We also like that rabbits, squirrels, deer and other hungry critters do not like arugula.  How great is that?!

When we consider the health benefits of arugula, it really stands out as a great food.

Finally, I love the taste!!  It is peppery and piquant which makes it a delightful contrast to the sweetness of fruits or the tartness of lemons.

In salads it is often served with a simple lemon vinaigrette and Parmesan cheese.  If you'd like, you can add to that whatever is on hand, pitted black olives, marinated artichoke hearts, fresh basil, cherry tomatoes and so on.  For a sweet-salty salad, pair arugula with fruit (e.g. mango, fresh apricot, peach, etc.), crumbled feta cheese and toasted nuts (e.g. almonds or pecans).

Arugula makes a nice pesto to serve on grilled fish or chicken.  Puree 2 cups of packed arugula with 2 cloves of garlic, 1/2 cup of olive oil, and 1/4 cup of toasted walnuts.  Add 1 tablespoon of lemon juice, and season with salt and pepper to taste.

If you make your own pizza, top your pizza crust with basil pesto, cover that with a handful of arugula, sprinkles of fully-cooked Italian sausage and, finally, shredded mozzarella cheese.  Bake or grill as you wish.

For a delicious summer dinner, put a small mound of arugula in the center of your plates, then top the arugula with grilled steaks and their juices.  Shave Parmesan cheese on top.  Absolutely delicious!!

A JULIA CHILD MEAL

It was my turn to "host" our cooking club so I pulled out my Mastering the Art of French Cooking by Julia Child and selected a menu of recipes.  Here was the menu:

*  Algo Bouido (Garlic Soup)
*  Bouchees Parmentier au Fromage (Potato Cheese Sticks)
*  Celery Root Remoulade
*  Gratin Aux Fruits de Mer (Gratin of Seafood)
*  Epinards A La Basquaise (Gratin of Spinach and Potatoes)
*  Carottes Glacees (Glazed Carrots)
*  Clafouti (Fruit Flan)

On Thursday, everyone arrived for our lunch with their dish.

 Garlic Soup with Potato Cheese Sticks.

Celery Root Remoulade.

 Glazed Carrots.

 Gratin of Spinach and Potatoes.

 Gratin of Seafood.

Apple Clafouti.

As we know, Julia Child spent years perfecting her recipes for American cooks.  Despite her best efforts, some of us found it necessary to tweak the recipes to achieve a better outcome.    All in all, this was a delicious meal!  Thank you, Julia!

If you want any of the recipes, please send an email request to me at:   www.foodie-bee@mail.com

GERMAN POTATO SALAD

I never thought that potatoes would be so ubiquitous in Germany.  Just about every meal we ate out came with potatoes, mostly fried, but also mashed or made into gnocchi.  It would not surprise me if there were as many recipes for German potato salad as there are families in Germany.  Not to be outdone, below is the recipe for German Potato Salad that our family has used.  It is really, really good!!

GERMAN POTATO SALAD.
3 slices of bacon, diced
3 tablespoons of onion
1 rounded tablespoon flour
2 tablespoons sugar
2 tablespoons vinegar
1/2 teaspoon celery salt
1/2 teaspoon salt and pepper, to taste
1 cup water
2+ cups boiled potatoes, diced or sliced
Fry bacon and onion until light brown.  Add flour and mix well.  Add sugar, vinegar, salt, pepper and water. When well blended, add potatoes.  Heat thoroughly.  May be served hot or cold but I prefer hot or room temp.

SHOPPER'S GUIDE TO PESTICIDES IN PRODUCE

We all like to save money but when it comes to health, I'm as careful as possible with what I consume.  The following popular fresh fruits and vegetables are consistently the most contaminated with pesticides, and are best if organic:

*  Bell Peppers
*  Celery
*  Cherries
*  Grapes (imported)
*  Nectarines
*  Peaches
*  Pears
*  Potatoes
*  Red Raspberries
*  Spinach
*  Strawberries

The following list contains fruits and vegetables that have the least amount of pesticides:

*  Asparagus
*  Avocados
*  Bananas
*  Broccoli
*  Cauliflower
*  Sweet Corn
*  Kiwi
*  Mangos
*  Onions
*  Papaya
*  Pineapples
*  Sweet Peas

BEET, FENNEL, AND CARROT SALAD

For this post I have to lead with the photo since this salad is sooooo pretty!  Imagine it with your Christmas dinner.  Wow!

 Not only is this pretty, it is also delicious, easy to make, and it can be made ahead if you're making it for guests.  

BEET, FENNEL, AND CARROT SALAD.  Serves 8

For the Salad:

* 1 fennel bulb, trimmed

* 5 medium carrots

* 2 large beets, trimmed and peeled

For the Vinaigrette:

* 2 teaspoons fennel seeds

* 1/4 cup fresh orange juice

* 2 tablespoons sherry vinegar

* 2 teaspoons fresh lemon juice

* 1 shallot, halved and very thinly sliced

* 1 teaspoon coarse salt

* 1/4 cup plus 2 tablespoons olive oil

1.  Make the salad:  Quarter fennel bulb lengthwise, and cut out core.  Very thinly slice fennel lengthwise into strips using a mandoline or sharp knife.  Cover with a damp paper towel in a glass dish.

2.  Grate carrots, then beets, on the large holes of a box grater (or using a processor with attachment).  Arrange side by side with fennel.  Keep covered with damp paper towel, and wrap with plastic wrap.  Refrigerate until ready to use.

3.  Make the vinaigrette:  Toast fennel seeds in a small skillet over medium-high heat, shaking skillet occasionally, until fragrant but not browned, about 1 minute.  Transfer to a small bowl, and add orange juice, vinegar, lemon juice, shallot, and salt.  Gradually whisk in oil.

4.  Toss fennel, beets and carrots with vinaigrette in a large bowl.  Serve immediately.

Make ahead:  Sliced and grated vegetables can be refrigerated overnight, vinaigrette can be refrigerated for up to 5 hours; whisk before using.

Oh.... and I forgot to mention that this is packed with antioxidents, vitamins and minerals.  It just doesn't get any better than that!

SPINACH SALAD WITH MANGO AND CANDIED PECANS

     According to the Center for Science in the Public Interest, mangoes are the healthiest fruit, and one of the most nutritious foods of all food groups.  One cup of mango provides 80% of the recommended dietary allowance for vitamin C, 25% of the RDA for vitamin A, 3 grams of fiber, some potassium, and is one of the best sources of beta carotene.  They are also one of the least likely of all fruit to contain harmful pesticide residues.*  Even in Minnesota they are available year round. 
     Green mangoes may never ripen but, otherwise, they will fully ripen at room temperature.  Mangoes have a large seed that tends to cling to the fruit.  To remove the fruit, cut the mango vertically, sliding a sharp knife along the seed on one side, then on the other and, finally, along the sides.  To remove the fruit from the skin, place a piece of mango skin-side down on your cutting board and slide your knife between the skin and the fruit. 
     Here is one of my favorite salads that use mangoes.

SPINACH SALAD WITH MANGO AND CANDIED PECANS.**   Serves 4. 
*  Nonstick vegetable oil spray
*  1/4 cup (packed) golden brown sugar
*  6 tablespoons olive oil (split)
*  3 tablespoons balsamic vinegar (split)
*  1 cup pecan halves
*  1 6-ounce bag baby spinach leaves
*  1 large mango, peeled, pitted and cut into thin wedges
     Spray sheet of foil with nonstick spray.  Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes.  Mix in pecans.  Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes.  Turn nuts out onto prepared foil.  Using two forks, separate nuts and cool completely (coating will harden).
     Combine spinach, mango and cooled pecans in large bowl.  Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend.  Season dressing with salt and pepper.  Toss salad with enough dressing to coat.
________
*    Nevertheless, always wash mangoes before using.
**   Source:  "Bon Appetit", April 2000

GLEN ELLEN FIRE AND ICE SALAD - A DELICIOUS SUMMER SALAD

Today the sun is finally out after days of rain.  Is summer here?  Regardless, every day and every season is great for salads.  This salad recipe comes from Christian Bertrand, Glen Ellen Inn Restaurant.  It serves 10.

GLEN ELLEN FIRE AND ICE SALAD
FRESH FRUIT SALSA:
* 2 apples, diced
* 2 pears, diced
* 1/2 jalapeno, diced very fine
* 1/4 cup diced red onions
* Salt & Pepper
* 1/8 cup lemon juice
* 1/8 cup red wine vinegar
1/4 cup fresh mint, chopped
1/2 bunch fresh cilantro, chopped
Toss all ingredients together; let marinate for 6 hours.
SALAD:
* 3/4 cup sugar
* 1-1/2 cups sweet pecans
* 1 pound mixed greens
* 2 ounces goat cheese crumbles
Heat sugar over low heat until it turns to a caramel-colored liquid; spread pecans on cookie sheet and drizzle caramel over top.  Let cool.  Chop pecans in fourths.  Place mixed greens on chilled salad plate; top with fruit salsa, a healthy sprinkling of goat cheese and a handful of sweet pecans.

GREEN GODDESS CHICKEN SALAD, GREEN GODDESS DRESSING, RHUBARB COBBLER

Yesterday, despite the cold and heavy rain, my friend Jeanne came over for a garden tour and lunch. Only the best of friends would be willing to take a long walk through a garden under the circumstances.

For lunch we had:

GREEN GODDESS CHICKEN SALAD. Serves 2.
* Green Goddess Dressing (recipe below)
* 2 cooked chicken breasts, sliced (I used store-bought broasted chicken. Could also substitute cooked peeled shrimp or fresh crabmeat.)
* Mixed greens (I used mostly arugula, my favorite.)
* 1 ripe avocado, sliced
* Cherry tomatoes, cut in half
* Sliced almonds, toasted
* Garnish: edible flowers, tarragon sprigs, snipped chive, etc. (I used lovage for an added flavor boost.)
In a large mixing bowl, toss the salad greens with some of the dressing until well coated. Divide the greens among 2 dinner plates. Arrange the slices of chicken on top of the greens in a fan shape and fan the avocado slices beside the chicken. Sprinkle cherry tomatoes and almonds over all. Drizzle salads with additional dressing and garnish. Pass the remaining dressing at the table.

GREEN GODDESS DRESSING
* 1/4 cup (gently packed) fresh French tarragon leaves
* 1/4 cup (gently packed) fresh flat-leaf parsley leaves
* 1/4 cup snipped fresh chives
* 2 anchovy fillets (I used anchovy paste.)
* 2 tablespoons freshly squeezed lemon juice
* Dash of garlic salt
* 2 tablespoons of extra-virgin olive oil
* 1/4 cup sour cream or yogurt (whole or fat free)
* Freshly ground black pepper to taste
Puree the herbs, anchovies, lemon juice and salt in a food processor or blender. With the machine running, add the oil in a slow stream. Scrape down the sides. Add the sour cream and pepper; process until smooth. Store tightly covered in the refrigerator for up to 3 days.
_____________________________________________________

Now is the time to get out in your garden to pull rhubarb. I have two Chipman's Red Rhubarb plants which are sweeter than the more common varieties. The following recipe is from Penzeys Spices (THE best place to buy your herbs and spices!).

RHUBARB COBBLER. Serves 8-12
Preheat oven to 350º. In a mixing bowl, combine the following:
* 1 cup flour
* 3/4 cup old-fashioned oatmeal
* 1 teaspoon cinnamon
* 1 cup brown sugar
* 1/2 cup melted butter
Mix well and press half of the mixture into an 8x8 baking pan for the crust.
In a saucepan, combine the following:
* 1 cup sugar
* 1 cup water
* 3 tablespoons cornstarch
* 1 teaspoon vanilla extract
Cook over medium heat until very thick and transparent, stirring frequently, about 4-6 minutes. Add:
* 4 cups chopped rhubarb
Stir, then spread over the crust. Sprinkle the remaining oatmeal mixture over the top. Bake at 350º for 1 hour.

Serve with whipped cream or ice cream. Best eaten first day.