Retro Recipes and Traditional Fare

During the heat of summer I'm always looking for foods that are light, refreshing, and ultimately cool. I never crave hot foods in summer—and who does? The best cuisine for staying cool under the sun has always been Mediterranean. These foods, especially the dips and spreads, never make you feel like you've been weighed down. Many vegetables make a delicious dip, but eggplant dip is particularly popular in the region and beyond.

Baba ghanoush, the famous Lebanese dip, is part of a traditional meze platter, which can include, hummus, stuffed grape leaves, olives, and flatbread. In Greece they have a similar dip called melitzanosalata. The basic recipe consists of roasted eggplant that is mashed together with garlic and parsley. Tahini (sesame seed paste) and lemon juice can also be added for more flavor. That's all you need to create this appetizer. When you're looking for something simple for summer entertaining, baba ghanoush might just be your solution.

Growing up I spent a lot of vacations traveling up the California coast.  It always seemed our first stop was a small town just north of Santa Barbara known as Buellton.  Here we would stop at Pea Soup Anderson's to have...wait for it...their famous split pea soup.
 
I don't think it was the best pea soup I've ever had but I do know it is where I became a fan of this hardy, green liquid.  There was something about stopping at Pea Soup Anderson's that seemed special.  I'm not sure if it was the giant windmill turning out front or going into the gift shop and buying some candy that made it exciting.  I just remember loving it.

Split pea soup is so easy to make.  It falls into the category of "set it, and forget it" for me.  This recipe is quite tasty and doesn't require any additional seasoning.  We love it with crusty bread on these beautiful but cold winter days.

I'm channeling cookout weather! If I continue to make side dishes perfect for a weekend barbecue, maybe mother nature will play along. While we have had a few scattered 80-degree days, the rain and clouds keep inserting themselves into the mix. Let's face it, the weather in the Pacific Northwest is really not summer-like until July, but I can always hope and continue to eat like the season has arrived.

Anyway, let's talk about horseradish. Do you love it or hate it? I know I dislike when horseradish is so overwhelming that my nose starts to run. It can really be overpowering. So, don't worry, this salad is not like that. The horseradish is more of a background flavor. You will know it's there but it will not assault you.

In fact this salad has so many lovely flavors to celebrate. I absolutely love the way it turned out. I couldn't help but add some fresh oregano from the garden. Fresh herbs make a regular salad "pop" when it comes to taste. This salad will easily accompany many of your summer favorite grilled foods. Think of serving it on the side with bbq chicken, juicy burgers or thick pork chops. Wow, I'm getting hungry just mentioning all of those things.

Time to make another batch!!

I make soup every Sunday. Along with my pre-made grains, a legume, some roasted chicken(or sauteed sausages), cleaned and prepped veggies, soup is always simmering on Sunday mornings. I meal plan. Shopping lists are written on Fridays, shopping is done on Saturday, thus the organization begins. Simply, it makes weeknight meals easier, quicker, and nutritious.

Soups are the best way to use up those veggies that get somewhat neglected or pushed aside in your vegetable drawer. Soup is one of those versatile meals, served with a salad one has the perfect meal. Barley soup is made with homemade chicken stock,prosciutto, leeks, potatoes, carrots, and celery. Before serving, I add some sauteed chicken sausage and chopped chard. Lentil soup is a staple and corn chowder is household favorite.

But, it’s my tortilla soup that is number one on the soup list. This soup was conceived over 20 years ago while spending weekends on a friends estate in Jackson Hole, Wyoming. In the winter months, I would occasionally ski, but it was nesting in their cozy home that I embraced most. Summers were spent on the lake, hiking, horseback riding, and eating; lots and lots of eating. It was one of those lazy days, reading and napping. Dinner was approaching so I accessed the provisions. Onions, garlic, tomatoes, chicken, stock, spices, tortillas, and an avocado. I started chopping, roasting, mincing and my tortilla soup was born.