Roasted Salmon Salad

Craving the California coast but don’t see yourself landing in LAX anytime soon?  The tastes of California are closer than you think at The Greene House Kierland Commons.  The artful, seasonal menu follows the vibe of the California coast scene.  From the warm, cheery bungalow style décor to the delightful patio just perfect for sipping a glass of Sauvignon Blanc, its perfect setting for lunch with the girls or for entertaining the out of town friends.

On a recent trip to The Green House, I decided on the Roasted Salmon Salad ($16).  I have no problem ordering fish when I am actually in California, but always hesitate in Arizona.  It must be the lack of the ocean that causes the second thought. There is no need to worry as the fish is always fresh as well as their farm, fresh veggies.  The salmon was roasted with a crispy outside and tender, flaky on the inside.  It was served with cold, boiled fingerling potatoes and crisp butter lettuce.  The mustard, caper vinaigrette was delicious and I am actually still thinking about.  I want to put it on everything.  My foodie date had the Twin Kobe Beef Burgers ($13) served with crispy fingerlings.  Topped with aged cheddar and 1000 Island dressing it is a favorite of the man-crowd and burger lovers alike.

There is something to please everyone on the menu from vegetarian options to the standard meat and potatoes fare served with coastal California charm.  On Sundays bottles of wine are 50% and when there is al fresco weather the coveted patio can be quite full so reservations are recommended during peak times.

This is a great recipe hot or cold. It’s one I took from Heidi Swanson’s new book Super Natural Everyday: Well-loved Recipes from My Natural Foods Kitchen. She suggests a blend of whole wheat pastas or even spinach pasta to make it light and fresh.

• 2 medium-large zucchini or yellow summer squash, coarsely grated
• Fine-grain sea salt
• 4 ounces whole wheat linguine or other thin pasta
• 4 ounces durum wheat linguine or other thin pasta
• 2 Tbls extra-virgin olive oil
• 1 large clove garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1 Tbls unsalted butter
• 1/2 cup grated Parmesan cheese, plus more to serve
• Freshly ground black pepper

Put the zucchini in a colander, sprinkle with a few generous pinches of salt, and let sit over a bowl or in the sink for 10 minutes.

In the meantime, cook the pasta in separate pots or sequentially. Bring a large pot of water to a boil. Salt generously, add the linguine, and cook according to the package directions, or until al dente. Drain the pasta, reserving a little cooking water.

Just before you are ready to eat, heat the olive oil, garlic, and red pepper in a large skillet over medium heat for 1 to 2 minutes, until fragrant and the garlic just begins to brown. Squeeze the zucchini between your hands, over the sink, to eliminate any excess liquid and add to the skillet. Cook until tender, stirring frequently, about 2 minutes.

Add the pasta to the pan and add a little cooking water if the zucchini mixture seems on the dry side. Toss to distribute the zucchini throughout the pasta. Add the butter and cheese and toss again.

Season with salt and black pepper and divide among bowls. Top with more cheese if you like.

Serves 2 -4

We’ve already covered what going local really means, but buying local is consistently a hot topic.  Check out this infographic that explains buying local, graphically speaking.

(Click to enlarge)

Source: eLocal.com

What do you think? Have these facts affected your food purchasing plans?

Nori is a sea vegetable that has been dried and made into flat thin sheets. It is what is used to make sushi. Nori can also be crumbled and sprinkled onto salads, cooked vegetables, or soups. It is rich in minerals and lignans. Lignans are compounds that are cancer-protective. Nori rolls typically contain raw fish and white rice, but they can also be made with sautéed tofu and sticky brown rice. A variety of thinly sliced vegetables are usually put into the center, including carrot, green onion, avocado, daikon radish, and red cabbage. These are then rolled together and sliced. They can be served with tamari, wasabi, and pickled ginger if you like.

Serves 4 to 8

• 2 cups sweet brown rice
• 1 cup short grain brown rice
• pinch sea salt
• 6 cups water

• carrots, sliced thin
• avocado, sliced thin
• green onions, sliced thin
• red cabbage, slided thin

• seasoned brown rice vinegar for cooked rice (optional)
• toasted nori sheets

Place rice into a 3-quart pot with water and sea salt. Cover, bring to a boil, then reduce heat to low and simmer for 45 minutes. Remove from heat and let rice stand for 20 minutes. Sprinkle the rice with seasoned brown rice vinegar and mix it up. This is totally optional, sometimes I don’t do it.

Place a sheet of nori, shiny side down, on a clean surface. Spread a thin layer of rice to 2 inches below the top of the sheet. Place vegetables at the bottom of the sheet. Tightly roll from the vegetable end. The nori can be sealed by running your finger with a little water along the seam side. Repeat this process until you have the desired amount of rolls. Slice nori rolls with a serrated knife that has been dipped in water.

• 7 good quality eggs
• 1/2 teaspoons curry powder (your favorite)
• 3 tablespoons Greek plain yogurt
• 2 big pinches of salt
• 1/2 small onion, chopped
• 1/2 medium apple, chopped
• 1/4 cup almonds, toasted and chopped
• 1 small bunch of chives, minced

First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.

While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.

Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don’t overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.

Serves 3-4

Want to get GREEN? Here are some upcoming green events in the Phoenix area!

Ludvic Steel Jam Sculptures in the Garden – Now through May 30

This whimsical sculpture exhibit by local artist Ludvic will highlight ten works from his “Steel Jam Session” series. Included with paid Garden admission or Membership.

A Desert Illuminated – Now through May 27

John Schaefer Photography Exhibit

Included with paid Garden admission or Membership, A Desert Illuminated photography exhibit features 30 photographs of cactus flowers of the Sonoran Desert by John Schaefer.

Avant-Garden: Saucy Little Number – May 12

Tickets:

General $15.00
Member $10.00

Sweet or tangy, molasses or smoke? See the Garden in bloom while Arizona’s best BBQ vendors gather for an evening of good eats and great tunes.

June Green Drinks #65 - June 7

Date: Tuesday, June 7, 2011, 5:30 - 7:00 pm
Location:
Cost: Members: $5; Non-members $10. Additional $5 if pay at the door.
RSVP by June 6th:

Link-n-Learn Monthly Meeting - June 21st

Date: Tuesday, June 21, 2011, 5:30 - 7:30 pm
Location: Rio Salado College
The Conference @ Rio, Tempe, AZ
Cost: Members: $10; Non-members $20.

Chef Harrison Watchman

The Lexington Phoenix Hotel in downtown Phoenix has a convenient light rail station across the street and it also has a new, unconventional restaurant perfectly named Cycle.  Cycle is a pop up- catch it while you can restaurant that features the best of talented local chefs each week.  Ever changing local chefs take over each week to feature an innovative menu that reflects their passion.  Your servers for the evening all come from local, non profits and the tips they receive are turned into donations for their charities. 

An upcoming Cycle Pop Up experience that you will not want to miss is with Chef Harrison Watchman of Black Rock Foods. The menu will feature local indigenous foods that Chef Harrison Watchman of the Navajo Indian Nation has personally selected.  He will bring contemporary Native American cuisine to Cycle and your plate!  Seating is very limited so make your reservations now!

Black Rock Foods
May 13th-14th, 6:30pm-9:30pm. Reservations must be made online- space is limited

Follow Chef Harrison on Twitter: @hwatchman92
Prix fixe: $30 per person (Menu subject to change upon availability of products)

“You Bet Your Tacos”

First:

Mini Corncakes and sweet chili lime compound butter

Second (your choice of:)

Braised/Smoked Pulled Pork
3 Soft Corn Tortilla topped w/ Grapefruit Salsa, plopped on top of 3 sisters
Served with:
Grapefruit and Fennel on Mixed Greens w/ Parmesan and Shallot Vinaigrette

or

Grilled Chili-Lime Shrimp
3 Soft Corn Tortillas garnished w/ Avacado, Cilantro topped w/ goat/cotija cheese crema, pickled onions & Jalapenos
Served with:
Wild Rice and Quinoa w/ Cranberries w/ a citrus vinaigrette

Dessert:

Lemon Corn Meal Cake w/ Berries and Navajo Tea.  Served w/ a dollop of vanilla ice cream

Purveyors: Native Seeds Search, Red Lake Nations Foods