Roasted Beets, Swiss Chard, Pear Salad

A bunch of organic beets was just $2.00 at the farmers market. I bought a bunch, roasted the beets and saved the leaves for sautéing.

Some organic Rainbow Chard was handy in the backyard home garden, so, got a few of those chopped up with the beet greens, sautéed in olive oil, with a hint of salt and black pepper.

Some Asian pears were ripe and ready in the backyard as well, and these pears have a crisp crunch and perfect sweetness that goes well with most salads.

Some feta or goat cheese, plus a simple Greek vinaigrette is all it takes to serve up this chock-full-of-goodness salad.

Papalo with Baby Romaine, Tender Mustard Greens, and Delicate Beet Greens Salad with Mayocoba Bean Dressing

I triumphantly waved a bunch of Papalo at the other adult when I got back from the farmer's market a few weeks ago, and promptly pinched off one sprightly leaf, offered it eagerly and focused on his reaction as he nibbled. Well, I needn't have focused so hard. The anguished mastication spoke volumes. And, was supplemented by a cocked eyebrow that queried, Did you just gather a bunch of weeds off the park on your way home?

Well!

So, I started gushing about this genuine farmer I met and the Oaxacan herbs he was selling at his stand in the farmer's market, and narrated the Pipitza episode that I shared here recently. And then, I brandished the Quelite bunch, which didn't help my cause.

Papalo is an acquired taste, much like cilantro can be. It has a strong presence with citrus undertones, and can be quite overpowering. But chopped and added to a quick fresh salad, in small quantities, it brings a distinctive flavor, much like Mesclun greens with its strong/bitter leaves may not be everybody's cup of tea.

I had some fresh baby Mustard Greens in the garden. They start out mildly sweet when you pop a few in the mouth, and then when you chew, the mildly pungent explosion is very appealing, not at all offensive.

I also had some baby beet greens in the garden. They make a fine addition to fresh salad.

Plus these gorgeous baby Romaine leaves. It is my obsession this year in my home garden. Early in the gardening season, I started saving the bottom 3 inches of Romaine hearts I bought from the store, and planting them in the garden box when it was still cool. As long as I keep picking off the young outer leaves, these Romaine bunches keep growing without much fuss. And I rather like these tender leaves in fresh summer salads.

The dressing was a "goddess" style dressing - rich and creamy - made with mayocoba beans plus tahini and red wine vinegar and lemon juice and Tabasco sauce and Bragg Liquid Aminos and olive oil -- a little of this and a little of that till it tastes just right.

I tend not to jot down the details of dressing and dips and vinaigrette that come about in my kitchen, especially since they are rarely planned and measured in any methodical fashion. The nice thing about having a wide selection of condiments from various cuisines is that it aids and abets my fascination with fusion cuisine. Well, the downside to not noting down the ingredients and proportions is, of course, I can never recreate the exact same magic the next time... C'est la vie!

Home Garden Pea Tips with Beets, Chickpeas, Potatoes

Pea tips with Papaya salad is quite wholesome and I make it every once in a while in late autumn and early winter when pea tips are available in the market easily.

Pea tips themselves can be an acquired taste. The tips have to be tender, not chewy/woody/fibrous. Since I had a bunch of pea plants in the garden, ready to be retired, I went through and snipped some pea tips for sautéing.

Some marinated beets, and new potatoes from the garden, plus snap peas and spicy chickpeas rounded out the plate.

These would be perfect over some bulgur or cous cous or even some brown rice, presented as a Buddha Bowl, a hearty vegetarian fare.

Fenugreek Leaves, Snap Peas, Purple Carrots, Chickpeas, Freekeh Bowl

Bowls! Bowls! Bowls!

What's not to love about them?

Bibimbap has always been a favorite, as is Donburi minus the raw fish.

The base doesn't have to be rice. Any combination of whole grains works. Not too long ago, bowls were so trendy. I suppose they still are.

In any case, this is a spillover from the previous recipe of  Freekeh, Pearl Millet, Wild Rice Tabbouleh. I had cooked enough of the grains to save some for later while I used some of it for the Tabbouleh. And it is these lefetover Freekeh, Pearl Millet plus Wild Rice that formed the base for this bowl.

Fenugreek is an amazing plant. Tender fenugreek leaves are quite the staple in Indian cuisine. As are the fenugreek seeds, which have interesting properties including being a natural galactagogue, which I diligently indulged in during post-partum days. Dried fenugreek leaves are available in Indian stores and are quite potent, a little goes a long way, and can be added to dressing or soups. The delicate fenugreek leaves from the garden seemed like a good addition to this bowl, sautéed with a pinch of salt and olive oil.

Some snap peas from the garden were handy as well. Before I get to pick them and use them in some interesting way, the older child gobbles them right off the plant. Of course, that was the idea when I planted these peas, to serve as a preferred snack for the kids. But, there was enough left to sauté and add to this bowl.

Some sautéed onions is always a good addition. Plus some julienned purple and yellow carrots. And of course, spiced chickpeas. Simply cook the chickpeas and then sauté in oil with a sprinkling of cayenne pepper and salt.

Bowls are just like a filling salad, so, I prefer to drizzle some dressing. This time, as always, the dressing is a quick mix of some staples in my kitchen: Tahini, Sriracha, Bragg Liquid Aminos, Mirin, Apple Cider Vinegar, Grape Molasses, Red Wine Vinegar, Lemon juice, Ginger. A little of this and a little of that till it feels right.

Topped with some nigella seeds and sesame seeds, this makes a perfect meal to pack for office lunch.

Freekeh, Pearl Millet, Wild Rice Tabbouleh

Freekeh. Young green wheat. Cracked. Toasted. Chaff and straw removed. High fiber. Whole grain. Hearty.

Pearl Millet. High fiber. High Protein. Rich in B vitamins. Whole grain.

Wild Rice. Grass grains. Native to North America. Gorgeous color. Antioxidants. High fiber. Good protein.

Naturally, the three come together often in my kitchen. Not just as a rice substitute, but as a great base for salads and the ever-popular Bowls!

Any combination of fresh shredded/grated veggies would work, of course. This time, I put my trusty Salad Shooter to good use and made a small pile of shredded/grated veggies including celery, kale, flat-leaf parsley, carrots, and red onions. Some chopped dried fruits and toasted nuts went in as well - dates, apricots, cranberries, almonds, walnuts. Some chopped green apples too. Diced cucumbers. A generous block of Feta cheese got crumbled over the salad for that unbeatable texture and flavor.

The dressing is, as always, a fusion of international flavors: Lemon juice, Ethiopian berbere powder, mirin, apple cider vinegar, grape molasses, avocado oil, and a touch of sesame oil for the finish that leads by the nose.

I know, I should have measured and noted it all down properly. Sorry about that. Will try next time. Dressings come about quite fluidly and organically for me: add a little of this, taste and wrinkle nose, add a little of that, taste and nod with faith, a little of something else, taste and call it just-right.

Home-grown Creamy Potato Salad No Mayonnaise

Potato salad is potato salad. A picnic staple. A summer essential. A carb-watcher's nightmare. Unless I can restrict myself to a small forkful.

Anyway, we had these potatoes in the backyard that were ready to be dug up. Incidentally, the potato flowers are just gorgeous. I never stopped to smell them before, but now that I did, they didn't quite smell like anything, but that's beside the point... They were vivid and perky all the same.

And, there were the potatoes themselves. Not what some would call gorgeous or elegant, but more earthy, rustic, and quite misshapen. Something a consumer with high expectations would avoid picking out and paying for at their favorite green grocer's, but something that might go home from a neighborhood Farmer's market and sit in a wicker basket for photos and provide an interesting topic for offhand chats with friends.

Now, everybody has a favorite potato salad recipe. Or two. Or three. I don't have a favorite or a standard one. Since I turn up my nose on mayonnaise, that particular staple is out. Instead, I prefer thick strained Greek yogurt with some stone ground mustard and olive oil to start off the dressing. And then, whatever is handy gets thrown in, like, chives, green onions, thyme, along with a splash of red wine vinegar, lemon juice, and salt to taste. This time I added a teaspoonful of chipotle in Adobo sauce to the dressing and was pleased with the results.

I know, I should have diligently measured and written down the recipe for the dressing, but, I am a slacker sometimes, sorry about that. As always, if you like to try this recipe, just start off with the listed ingredients and adjust to taste. I like the potato salad creamy/juicy, not too dry, somewhat overdressed.

For the dressing:

Greek yogurt

Stone ground mustard, plus Dijon and yellow mustard to taste

Chipotle in adobo sauce

Olive oil

Red wine vinegar

Lemon juice, plus some zest

thyme

For the salad:

steamed potatoes

boiled eggs (optional)

finely chopped celery

grated pickles

shallots or purple onions, finely minced and sauteed to prevent the onion-breath syndrome

Home-Garden Green Onion Flower Buds Salad

I love scallions, they don't form bulging bulbs and are harvested tender, with the white parts that are milder than pungent regular onions.

But, I really like Spring Onions in my garden. If tended to carefully, they won't bolt, and will grow fine tender bulbs for harvesting. However, since I like the onion buds and flowers, I just let them bolt and go to seed.

Since I continuously harvest the young tender green parts anyway while the onion grows and matures, and since I plant them staggered a few weeks apart, I get a regular supply throughout spring and summer.

The buds/flowers are sharp and peppery, with a pleasant bite that doesn't unclog sinuses.

This salad here was thrown together in a hurry, with some radish greens and kale forming the base greens, topped with capers, red radish, mango, nectarine, grapes, plus strawberries from the garden, garnished with these gorgeous and delicious onion flower buds. A simple citrusy-vinaigrette is all it takes to make this salad special.

Citrus Fresh Buckwheat Soba Salad

The crisp freshness of lemon and lime are perfect for cold summer salads. This recipe is inspired by a Japanese friend of mine with whom I exchange cooking tips on and off, among other things.

Dashi is sold in most Asian stores - either made from kombu or different types of fish. Salty Dashi, with some sesame oil, plus the tartness from lime juice and lemon zest makes this salad quite addictive.

Get the dressing ready, mix in the salad vegetables and let it sit while the soba cooks. The recipe here makes enough starter salad for two, or a huge meal for one.

Ingredients for the vinaigrette:
½ cup Seaweed Dashi or strong vegetable stock
½ tsp sesame oil
1 lime - freshly squeeze for lime juice
zest of one lemon
juice of ½ lemon, for additional tang

2 cups Salad Vegetables: For a quick meal, I use packaged kale salad mix plus scallions. Otherwise, whatever is handy -- radish, julienned carrots, sauteed cremini, slivered broccoli stems or other stems like I use for kinpira, ribboned greens, radicchio, purple cabbage...

Cook one bundle of the buckwheat soba per package directions, drain, and rinse in cold water, drain well. Toss in with the dressed vegetables, adjust the dressing as needed.

Served with some vegetable spring rolls and vegetable dumplings, this makes a filling weeknight meal.

Fattoush with Grape Molasses, Fenugreek, and Mango Powder

Mediterranean foods are perfect for Spring and Summer... well, any time of the year, really, but as fresh produce is abundant around this time of the year, it makes it all the more easier to serve up these bursting-with-goodness options.

Fattoush is a wonderfully fresh salad if one can get the traditional spices, but, suitable substitutions are fine with me. I tend to go MediterrAsian or MediterrIndian with the spices that are handy.

Coating the pita with olive oil and lightly pan-frying them is an extra step I do sometimes to prevent the pita from soaking up the vinaigrette and ending up a soggy mess.

Grape Molasses, one of the original sweeteners, is still a favorite for me, especially in vinaigrettes. I try to keep an extra jar in my pantry, as these are not easy to find in the regular grocery stores. While I don't actively hunt for ethnic ingredients, I can't pass them up when I find them at specialty stores around town that I manage to visit on and off.


MedirrIndian Fattoush Dressing:
Juice of 1 lime
Juice of 1 lemon, plus its lemon zest
2 Tbsp grape molasses
1 Tbsp finely pressed/minced garlic
½ tsp dried mint leaves
1 tsp dried fenugreek leaves
¼ tsp dried mango powder
½ cup extra virgin olive oil, maybe a bit more...
salt to taste

For the salad:
English cucumbers (or burpless Persian cucumbers if available)
kale
radicchio
cherry or grape tomatoes
seedless red or black grapes
kalamata olives
avocado
scallions or red onions or both, thinly sliced
whole wheat pita bread, or naan

Served here with leftover Fenugreek Sesame Oregano Cumin Stuffed Eggplant, plus some wholewheat pita slices, and those gorgeous kale flowers that I am determined to enjoy for the short couple of weeks that they grace my garden.

Refreshing Cucumber Mango Sweet Potato Salad

Come spring, I start dreaming about the various fresh vegetables that will start rolling into the market as the season progresses... and the salads I can make with them.

This refreshing cucumber mango salad is marinated in a zesty lime vinaigrette for that extra burst of flavor. Semi-ripe and firm mangoes that are not mushy work best for this salad as they bring the tangy-sweet flavor.

Sweet potatoes are optional, but, since the older child loves them, it gives another dimension to the salad with its texture, and its mildly sweet flavor.

Ingredients
English cucumber, diced chunky
Seedless red grapes, halved lengthwise
Grape or cherry snack tomatoes, halved lengthwise
Celery stalk with leaves, coarsely chopped
Kale leaves, ribboned
Orange bell pepper, diced
Semi-ripe but firm mango, sliced
Shallots or purple onions, sliced thinly

Lemon-Lime Sweet Vinaigrette
2 Tbsp lime juice
2 Tbsp lemon juice
1 Tbsp honey or agave nectar
1 Tbsp apple cider vinegar
3 Tbsp ground paste of fresh jalapeno and cilantro**
1 Tbsp cilantro chopped finely for garnish
1 tsp onion powder
1 tsp chives
1 tsp ground black pepper
1 garlic clove squeezed through garlic press
6 Tbsp hazelnut oil or walnut oil
salt to taste

**Pulse some fresh cilantro leaves, some fresh de-seeded jalapeno, some oil and apple cider vinegar to make a coarse paste

Preparation

1. Massage the kale ribbons with some olive oil and let them sit 
2. Combine the cucumbers, mango, celery, bell peppers, onions and toss with some salt and the cilantro-jalapeno paste from the step above; allow to marinate while assembling the rest
3. Pan-roast the sweet potatoes and allow to cool before tossing into the salad
4. Stir together the vinaigrette ingredients, adjust to taste
5. Serve layered or tossed, with feta or goat cheese, if preferred

Nopales, Chayote, Green Papaya Warm Salad

Nopales -- prickly pear cacti paddles -- was available in the Mexican market nearby, so I decided to cook it up in a quick and simple way.

Nopales is better when boiled in water for 5 to 7 minutes and then drained and rinsed before incorporating in recipes. It can get quite gummy and slimy otherwise.

Chop up the chayote and green papaya and some onions, plus some favorite seasoning and cook in a pan till mostly done. I went with Blazin' Blends New Orleans Seafood Seasoning Mix this time.

Meanwhile, boil the chopped nopales with a dash of salt for 5 minutes or so, drain and rinse to remove stickiness.

Add the drained cooked nopales to the pan and continue cooking till all the veggies are cooked tender but not mushy. Adjust seasoning to taste and serve warm garnished with chopped colorful peppers and spring onions.

Green Papaya, Chayote Squash, Jicama, Ginger Thai-Style Salad

Chayote Squash, or "chow-chow" as it was called when I was young, belongs to the Cucurbitaceae family, like melons, squash and cucumbers. It has a distinct texture -- a bit crisp but fleshy like pears, and has a mildly sweet watery flavor, high in fiber and folate. Quite a few savory Indian recipes use this pear-like vegetable.

Jicama, aka "Mexican turnip" is another favorite that has a crisp apple-like crunch and a mild sweet flavor, high in dietary fiber.

Green Papaya, rich in fiber and antioxidants, is treated as a vegetable in Indian cuisine, cooked in curry sauce or with coconut cream and lentils; or in salads raw and fresh.

The three of them together make a perfect combination for crisp fresh salad, dressed lightly with Asian-fusion-inspired flavors. Optionally, I had pickled ginger handy, plus thinly sliced purple onions, colorful mini peppers, and crisp sweet snap peas.

Ingredients
Green papaya
Chayote squash
Jicama
Snap peas
Pickled ginger slivers
Purple onions
colorful mini bell peppers
Scallions

Dressing:
2 tsp Lime juice
1 Tbsp Honey
1 tsp Bragg liquid aminos
1 tsp Mirin
2 tsp Apple cider vinegar

Topping: roasted unsalted peanuts, crushed

Roasted Kale and Colorful Bell Peppers Warm Salad

It almost feels wrong to enjoy colorful mini bell peppers around this time of the year, with snow all around, and my garden totally dead... but, I couldn't resist picking up a bag at the grocery store.

This is a simple recipe, almost didn't want to post it, but, it was so filling and hearty and perfect for the awfully cold weather here that I thought why not...

Toss rainbow kale, bell peppers, and onions, with olive oil, some salt, and a splash of apple cider vinegar, spread it evenly in a roasting pan and bake in a 450 °F oven for about 15-20 minutes, checking partway to make sure kale is not withering away, but a nice bit of crunch would be fine.

Topped with some hemp hearts, this warm salad seemed like a perfect meal for a cold snowy day a while back.

Cabbage Papaya Peppers Slaw with Hemp Hearts and Bits of Dates

I just have a few basic kitchen tools, no fancy stand mixer or avocado slicer or Vitamix blender (which I have been eyeing on and off). So, when I suddenly get an electric grater/slicer aka Salad Shooter, I get too excited. After the initial skepticism wears off, that is. (The Am sure it just can't do what I want it to do feeling)

This cabbage slaw was the guinea pig of sorts for this Salad Shooter. I prefer slicing cabbage thinly with my trusty knife, but, I decided to shred it at the push of a button. And it came out all right. So, I sliced some peppers, shredded some broccoli stems, and julienned some barely-ripe firm papaya (in my finicky Mandoline slicer) to make a quick slaw/salad.

Squeeze the cabbage to press all the excess water out, so the slaw is not too soggy, before adding the dressing.

Topped with hemp hearts and sunflower seeds, and sprinkled with bits of dates, this Cabbage Papaya Peppers Slaw was a perfect quick meal.

Dressing and Vinaigrette are always fun. This time, it is a simple mix of the following. Simply stir well and adjust to taste.

Slaw Dressing:
2 Tbsp apple cider vinegar
1 Tbsp rice vinegar
2 Tbsp Dijon mustard
1 tsp Sriracha hot sauce
1 tsp Bragg Liquid Aminos
2 Tbsp plain Greek yogurt
6 Tbsp olive oil
1 Tbsp apricot preserves/jam

Roasted Squash, Arugula, Hemp Hearts Salad

Hemp hearts is a treasure, a fairly pricey treasure, which I indulge in small doses as a special treat. A jar of shelled hemp seeds usually waits in the fridge patiently until called to enhance salads, oatmeal, yogurt and anything else that could use a boost from this nutrient-rich garnish.

Roast squash is a quick addition to winter salads. When cut into thin slices and tossed with olive oil winter squashes like acorn squash roast up in no time at all - say, 10 to 15 minutes in a 400 ° F oven.

Hearty arugula forms the base layer for this salad, topped with roast acorn squash, caramelized red onions, feta, and hemp hearts. Raspberry+balsamic vinaigrette with a touch of agave nectar is what I prefer to drizzle on this salad, sparingly.

Kohlrabi Daikon Slaw with Bits of Dates and Sunflower Seeds

I think the title sums up this dish well, nothing more to write...

Julienne some kohlrabi, Daikon radish, carrots, and thinly slice some red onions. Toss together with a quick homemade dressing and serve fresh.

Of late, I am addicted to the chopped dates rolled in oat flour - my mum-in-law gave me a giant 4 pound container of it. I've been making Date-tamarind chutney for Bhel puri with it, adding it to oatmeal and salads... it's been fun to try and use these sweet treats in different dishes.

Thanks to heavy rainfall, my Kale is still doing fine in the home garden; the onions have sprung up with these lovely shoots, reminding me of Spring when it is just mid-Autumn. Some Lemon drop chilies are still hanging on to the plant as well.

Ingredients
2.5 to 3 cups of julienned veggies - Daikon, Kohlrabi, Carrots, Onions
(Optional: Thinly slice one lemon drop chili and add it as garnish if the eater is up for it)
¼ to ⅓ cup chopped dates (rolled in oat flour)
¼ cup roasted seasoned sunflower seeds

Dressing:
2 Tbsp thick plain Greek yogurt
1 Tbsp Apple Cider Vinegar
1 tsp Braggs Liquid Aminos
1 tsp Franks Red Hot Sauce
1 tsp Dijon mustard

Garnish:
Baby kale leaves
thinly sliced lemon drop chilies
chopped spring onions

Whisk or blend the dressing ingredients, toss in with the slaw and serve garnished.

Sprouted Whole Green Mung Bean Salad

Sprouted lentils and beans come about often in my kitchen. At least once a week, a batch of it will be sprouting (unless I get lazy and skip a few weeks, of course), ready to be sprinkled on salads and wraps.

Adding a handful of fenugreek seeds along with lentils or beans to sprout is one of my favorites. Sprouted fenugreek brings a good amount of fiber, iron, and fantastic quality protein.

Of course, there is always the risk of harmful bacteria like salmonella and E.coli if the sprouts are not treated with care, but, the method I've been using so far seems to work all right.

In a glass jar, soak the moong beans and fenugreek seeds in water overnight. Drain and rinse, with as little touch by hands as possible. Place a piece of clean cheese cloth or netting on the mouth of the jar, and screw the jar ring in place. Allow to sit undisturbed in a cool dry place for 2 days, making sure to rinse and drain at least once a day to keep it moist and cool. No handling needed.


Once the sprouts are as mature as you prefer, simply drain well and refrigerate for daily use. I make it into this favorite salad right away and store the salad in the fridge. This makes a fantastic filler for wraps and pita pockets.

Ingredients
¼ cup finely diced cucumber
¼ cup finely diced onions
¼ cup finely diced raw mango
¼ cup finely diced colorful red/yellow/orange bell peppers
¼ cup finely diced firm tomatoes
¼ cup chopped fresh baby spinach leaves
¼ cup finely chopped clean, fresh coriander leaves aka cilantro
2 medium green chilies, chopped finely (optional)
2 cups loosely packed mung bean and fenugreek sprouts
4 Tablespoons lemon juice
1 Tablespoon apple cider vinegar
1 Tablespoon olive oil
Salt to taste

Stir well and enjoy!

Spicy Pan-roasted Summer Squash, Corn kernels, and Roasted Tomatoes Salad

The title says it all, nothing much to this dish, except the crisp freshness of late summer vegetables.

Roast or grill the corn on the cob, brush with Cajun seasoning, shave the kernels and toss with some lemon juice, keep handy.

Home-garden summer squash and tomatoes came in handy for this quick and easy salad.

Sweet Cherry tomatoes and golden pear tomatoes are two of my favorites to munch on as snack.

Dice the summer squash and onions and pan roast them in a cast iron skillet, adding a pinch of Cajun seasoning and olive oil; and while the skillet is still very hot, add the cherry tomatoes and allow to plump and almost burst with juiciness.

Combine the corn, squash, onions, and tomatoes, garnish with herbs from the garden. I went with some fresh Oregano.

Serve at room temperature for a sweet and bright summer evening salad.

Marinated Beets and Greens Salad with Sunflower Seeds

Greens and beets and dried apricots and sunflower seeds makes this an irresistible salad.

Gorgeous mixed leafy greens from the CSA...

and beets...

Marinated Beets: 
2 cups grated beets
1 small shallot, sliced (optional)
¼ cup chopped dried apricots
4 Tablespoon apple cider vinegar
2 Tablespoon honey
4 Tablespoon olive oil
salt to taste

Plus 6 cups packed torn leafy greens for tossing in

Combine the marinated beets ingredients and allow to sit and develop flavors for about 20 minutes or more. Usually, I start the beets marinating and then cook the main dish for the dinner, then, throw the salad green into the marinated beets, sprinkle generously with sunflower seeds and serve.

Fresh Garbanzo Beans with Nectarine Summer Salad

Fresh Garbanzo Beans are everywhere now! What used to be a seasonal find is apparently available year-round -- according to Califresh website -- wherever stores can stock it and sell it reasonably fresh. (No, I have no affiliation with the company, it just happens to be the kind I found at a nearby grocery store.)

Shelling these fresh garbanzo beans aka chickpeas is a Zen-like activity, much like shelling Fava beans or good ol' green peas. I could have tasked the kids with it, but, I needed the down time to just sit in one spot and focus on one thing at hand.

So, as I sat there in the backyard, with a pile of these pods, I decided I am not going to be in any rush to get it done. The house finches were monopolizing one of the porch feeders, until a black-headed grosbeak stopped by for a snack - a rare visitor. Of course, chickadees knew not to compete with the house finches so they flocked to the feeder on the pear tree. All the while, a couple of hummingbirds were creating a racket darting back and forth trying to cut off the other one's approach to their feeder.

I am digressing... Gripping each pod with fingers, gently massaging the pea inside till the pod pops open to reveal a solitary large green pea/bean, (and, sometimes twins), is only fun as long as there is just under a pound to shell at a time, which is all I had at hand.

Steam it for about 15 to 20 minutes so as not to be mushy but tender and eat it as-is, or seasoned. Or, sauté it in olive oil, or even pan-roast it. Toss it into pasta or rice or curries. Make fresh chickpea hummus along with edamame, if preferred.

This time, I went with a simple summer salad: Some colorful bell peppers, shallots, English cucumbers, celery, cherry tomatoes, feta, and of course, a ripe but firm nectarine--its mild sweetness enhances most simple salads and salsas.

A simple vinaigrette with a splash of apple cider vinegar, a spot of honey, a drop of lime juice, a pinch of salt, and a touch of olive oil is all it takes to bring this colorful fresh summer salad alive.