And I have purchased two (!) new pairs of sandals. Oh, and everything is blossoming. Roses, Jasmin, Citrus, Wild Mustard- you name it. Even my Daffodils, which I had given up hope of meeting, made a rush exit out of the ground and burst into bloom. Here they are:
Spring is short and sweet around here, and summer is already moving in quietly. The bright greens are brimmed with gold, and if you hold very still the hazy parched days to come can be felt underlying on the warm breeze, which whispers of yellow expanses and a heat which lays heavy over it all. We shall handle those as well. For now, let's celebrate
To do so, and in honor of spring, I'm going to give you two recipes. The first is the salad below. I'm eating it as I type. It is ridiculously simple, easy, fresh and delicious. I have become some what infatuated by cabbage salads, after years of snubbing away in dread of soggy, mayonnaise filled sweet slaws. It happens when you have a polish grandma. Oh, but how wrong I was ! lately I've been discovering just how many delicious ways to eat a cabbage there are, and the darlings have yet to have failed me. More of that in the future, perhaps? for now, go make this salad.
Fresh Cabbage Salad
1 small head of cabbage, cut into thin, bite size ribbons
1 bunch parsley, chopped
juice of 1 lemon, or more to taste
generous pour of olive oil
about 1 cup toasted sunflower and pumpkin seeds
pinch of coarse sea salt
1/2 tsp chili flakes
1/2 tsp black pepper
Combine all ingredients in a large salad bowl. If you won't be serving this immediately, add the lemon juice and olive oil just before serving, so the cabbage stays crisp and the seeds don't lose their crunch. I like this salad very lemony, and with quite a bit of hotness from the chili. experiment with how much of the seasonings you prefer.
The second recipe calls for Zucchini, Spinach and fresh Green Peas. Fresh peas can really only be found for a short season around here so get them while you can. I saw some in the market last week.
Penne with Zucchini, Peas and Green Herbs
6 small firm zucchinis, cut into matchsticks
1 cup shelled peas
6 cloves of garlic, sliced
1 large bunch of parsley, chopped
4-5 sprigs of mint, chopped
1 bunch of basil, chopped
juice and zest from half a lemon
1/2 tsp chili flakes
a nice handful of pine nuts
about 1/2 a cup olive oil
a nice chunk of goat's milk feta or Bulgarian cheese
1 pckg of penne pasta
Set a large pot of water to boil. when boiling, add salt, then blanch peas and zucchini for no more than a minute. strain and keep the water to cook pasta in. wash the peas and zucchinis well in cold water to stop cooking.
In a large skillet, warm olive oil. When very hot,add garlic, salt, pepper and chili. fry for a few seconds, just till garlic starts giving off its scent- don't let it start browning. add peas and zucchinis, fry for about 2 minutes, stirring. add pine nuts and lemon zest, stir for a minute more. add chopped herbs, stir for a few seconds and remover from heat.
Cook your pasta till just about ready. Strain and keep a little of the cooking water. Combine pasta, remaining cooking water and sauce in a large skillet over a high flame, cook for a few moments, stirring, till pasta is cooked and the herbs wilted but still bright green. Add crumbled feta and lemon juice, check seasoning and serve.
Later on this week I'd like to share two more recipes with you, of side dishes I made for our passover dinner. To help me keep that motivation going, here's a photo of some wild asparagus. I'll give you a hint: one dish makes use of this wild beauty's cultivated version. I think you'll like it.
Oh, and one more thing. I'm sorry for being absent for so long. I have been busy, busy with good things. But I've been thinking about you a lot, and gathering recipes, and photos, and thoughts, and beautiful things. This one is for you:
O keep squeezing drops of the Sun
From your prayers and work and music
And from your companions' beautiful laughter
And from the most insignificant movements
Of your own holy body.
Now, sweet one,
Be wise.
Cast all your votes for Dancing!
( Hafiz, rendered by Daniel Ladinsky)
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