A few Sundays ago, when I was still in LA, we went to the farmer’s market. When we got home, we cleaned out the fridge – which means that the dogs got lots of stuff to eat! We composted some stuff, and ate the stuff that needed to be eaten. On Sunday, that was some cabbage, the leftover red onions from my garden, some leeks, a leftover tomato, and some of our farmer’s market finds, including a porcini mushroom (look how beautiful it is!). 

We had a great day  – we cleaned out the fridge, started to cook, took care of the dogs, listened to music...the whole clean out/cooking process took 2 hours. Not bad!

Here is what we made that day:

Nori Rolls -
I made a variation of the Toasted Nori Burritos recipe from my book (p. 219). Just FYI, you never have to roll them as fancy as they look in my book... I never actually roll them like that. Mine usually look like this...I make them quick and easy!

It’s more of a fold-over-and-grab! So on Sunday I made them with Green Olive Pate (you could also use whole olives and cut or rip them into little pieces), some of my big salad for the week (recipe below), some avocado from my tree, and my Tahini Dressing recipe from the book (pg. 263). It was so delicious!
 
You can also make the roll with all of the stuff I listed above, and add this cabbage dish that Christopher created. Very yum. Here’s how we make this Cabbage dish: take some cabbage, some leeks and some onions and saute it all in oil until al dente. Then squeeze in a little lemon and throw in some salt, pepper and balsamic vinegar.

Salad for the Week -
I always make a big salad to keep in the fridge for the week. This one came entirely from my garden. I picked Nasturiam flowers, purple Borage flowers, dandelion, kale, lettuce, chives and basil. It’s a bitter, but soooo healthy salad. I also put some radish in there, and threw in an avocado from our tree. I found some green beans in the fridge that needed to be used up, and put them in as well. My Tahini dressing goes great on this salad! I made a huge batch, and kept it in the fridge (without any sauce or dressing on it), and would just pull from it during the week when I was in the mood for salad.

Heirloom Tomatoes -
We got some Heirloom Tomatoes at the farmer’s market, so we just put some olive oil and basil from the garden on them, and added a bit of salt. Yum!!!! Seriously delicious...

French Mushrooms -  
This recipe is great to make for your meat loving friends! Christopher either makes it with Mataki or Porcini mushrooms. It’s fancy pants and delicious! And is great for flirts!!! Here is how we make it: heat some oil in a pan. Add the mushrooms (which ever kinds you want, we used Mataki the other day and Porcini most recently), and a healthy amount of Earth Balance butter (or any plant based butter substitute) it should feel like you are cooking French food...so it should be pretty oily and buttery...but don’t go crazy! Cover the pan for about 5 minutes on a medium to low flame. Uncover the pan, and add some more butter or oil if needed (those mushrooms like to stick to the pan). Then, add one clove of chopped garlic, a few shakes of organic, good quality shoyu, aka soy sauce, and a squeeze of grated ginger juice. Sprinkle on some salt, and sauté the mushrooms until they are soft and yummy. Then get it in ya!!!