“Food shared with love satisfies the palate, brings connection to one another and delivers joy to the heart."

A Celebration of a California Healthy Harvest

Me (Cynthia Daddona – Romancing the Table host) enjoying the bountiful California harvest at Fairview Gardens


Theo Stephan, Founder and Owner Global Gardens Los Olivios, CA & www.oliverevolution.com with her lovely daughters

Looking for ways to enjoy more love, romance, joy, happiness and healthy, love infused food at the table? Want to feel and feast like a god and goddess and still look and feel healthy? Listen in to my show Romancing the Table ™ with Modern Day Goddess: a celebration of life love and food. This fun, inspiring, informative show explores key ingredients that nurture and delight the palette, heart and soul. It airs on the voiceamerica network which you can access from a direct link from my website homepage www.moderndaygoddess.com. Just click on the listen to Cynthia on Voiceamerica icon to hear the show which airs Thursdays 4 to 5pm (Pacific) 7pm Eastern. You can also hear replays anytime after its aired in the archived section of the show. This week I am celebrating the delicious and healthy harvest, especially since I live in Mediterranean like Santa Barbara, CA. I feel so blessed to live in California and especially beautiful Santa Barbara I decided to celebrate my local farmers and food artisans.

This week I interview Theo Stephan, founder and owner of Global Gardens & www.oliverevolution.com an organic gourmet food products & organic olive oil mail order company and only food tasting room in Santa Ynez wine country located in Los Olivios, CA and Sam Edelman, Gen. Manager of the Santa Barbara, CA Certified Farmers Market Association (www.sbfarmersmarket.org) & Tiffany Cooper, Education Director from Fairview Gardens – the center for Urban Agriculture (www.fairviewgardens.org) on buying local fresh produce. Both Theo and Tiffany also talk about how to have fun cooking with kids. Tune in for a healthy harvest celebration you can share with your loved ones wherever you live.
Here are some recipes from the show.

This Mediterranean PENNE PASTA recipe is from Theo Stephan who is of Greek heritage (www.oliverevolution) She is the founder & owner of Global Gardens, Los Olivos, CA www.oliverevolution.com

PENNE PASTA

Boil penne or farfalle pasta with 2 tbsp. olive oil.

Mix any green (i.e. spinach, arugula or kale) into hot drained
pasta to wilt.

Sprinkle generously with Balsamic Vinegar or
Global Gardens Pomegranate Vinegar

Toss a cup of Global Gardens Organic Spicy Walnuts or regular walnuts over above

Shave parmesan or manchego cheese over dish

A 20-minute gourmet meal awaits your senses!
(In the summer great to add organic sweet onions and diced heirloom
tomatoes from the farmer’s market)

This Spring Roll recipe was submitted by the Tiffany Cooper, who is the Education Director at from Fairview Gardens, the oldest organic California Farm offering wonderful educational programs and especially for kids. www.fairviewgardens.org and she says its great finger food for kids.

Fresh Spring Rolls

3 ounces rice vermicelli
2 to 3 cups shredded lettuce
1 cup matchstick sliced cucumber
1 cup matchstick sliced carrots
½ cup fresh cilantro or basil
12 rice paper discs

Dipping Sauce
1 cup peanut butter
water
1/2 teaspoon soy sauce
Mix ingredients on stove top. Serve cooled.

Directions:

1. Harvest ingredients.

2. Place rice vermicelli in a heat proof bowl, cover with boiling water, and set aside for 10-12 minutes, until soft. Drain well.

3. Cut veggies.

4. Fill a pie pan, half full of water.

5. Take out one of the rice wrappers and place it in water. You may have to gently press the wrapper down into the water. The rice paper will soften in approximately 45 seconds. When the wrapper is soft enough to eat remove from water and place on the clean working surface.

6. Think of the rice paper as a clock. Place 3 tablespoons vermicelli toward the end of the wrapper (6 o’clock). Top noodles with lettuce, a little sprinkling of carrot, herbs, and cucumber.

7. Begin to roll by folding the bottom portion of rice paper over the ingredients. Fold the two side edges (3 and 9 o’clock) over the filling to form a rectangle. Roll up to 12 o’clock.

8. Try to keep your filling light and to roll as tight as possible. Place seam side down on plate and continue with more rolls.

9. Serve with the peanut dipping sauce, plus other dipping sauces such as hoisin sauce and Thai chilli sauce.

KALE SLAW

1 bunch kale, chopped finely
2 carrots, grated
1 tart green apple, chopped or grated
1 cup purple cabbage, thinly sliced
1/2 cup scallions
1/2 cup dried cherries or dried cranberries
2/3 cup cashews, finely chopped
1/2 lb. marinated tofu, cubed (optional)
Mix veggies and set aside
For the dressing:
2/3 cup Annie’s Sesame-Ginger vinaigrette
(or any other vinegarette you prefer)
¼- ½ cup mayonnaise
2 cloves garlic, pressed/minced
1-1/2 Tbsp. tamari
Whisk together and pour over slaw veggies.

This is a favorite with kids.

PEAR BREAD PUDDING
By Sam Edelman, Gen. Manager of Santa Barbara California Certified Farmers Market Association

Sam says: “While I love eating pears fresh, they also make an absolutely ideal baking fruit. This cousin of the apple can be utilized in many of the same recipes its counterpart, but deliver a little more delicate sweet texture to your dishes. One of my favorite baked apple dishes has always been apple bread pudding, so I chose to give it a try with fresh seasonal Bartlett pears. I decided to try to keep this Pear Bread Pudding recipe a little on the healthier side, although feel free to substitute some of the low fat milk for cream, and an oilier bread if you wish to go all out.”
Bartlett Pear Bread Pudding

4 Fresh Bartlett Pears, firm yet ripe (should still have a little green on the skin and very slight give to touch)

1 Tablespoon vegetable oil
1 Tablespoon unsalted butter
12 ounces raisin or cinnamon raisin bread (I use a low fat multigrain raisin walnut carrot bread), cut into 1 inch squares
2 Tablespoons honey
3 Tablespoons packed brown sugar
2 teaspoons cinnamon
2 eggs, beaten
2 ¾ cup low fat milk

Preheat your oven to 350 degrees.
Peel your pears by taking a sharp knife and carefully running the blade from top to bottom to remove the skin. You can leave the skin on if you prefer, but the texture is much smoother with the skin removed. Cut your pealed pears into quarters, remove the core, and then cut them into nice thin slices.
In a large non-stick pan, melt the butter at medium heat and add vegetable oil. Add your sliced pears and sprinkle the top with 1 teaspoon cinnamon and 1.5 tablespoons brown sugar. Flip pears every few minutes until they reach a nice caramelized golden brown color. Should take about 8 minutes. Set aside.
In a large mixing bowl, add milk, eggs, honey, the rest of the brown sugar and cinnamon, and stir until well mixed. In a greased 8x8x2 glass baking dish, add half of the bread crumbs. Carefully place half of the pear
s in a single layer on top of the bread crumbs and top with remaining bread. Then pour your mixture over the top. This will sit for about 25 minutes, until the bread absorbs the mixture. It is helpful to place a piece of plastic wrap over the top and gently press down every few minutes to allow all pieces of bread to soak up the liquid. Place the remaining pears across the top of the bread in a single layer and put in the oven for about 40 minutes until done. The top should be a nice golden brown and an inserted toothpick should come out clean. Let the dish sit for about 8 minutes before serving. Serves 6.

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