Portobello Mushroom "Burgers", Eggplant "steaks" with a panzanella, Sauteed spicy broccoli, warm Spanish Potato salad...Tips Ideas and photos

Growing up in the North of England, salad was always the same thing... a dinner plate covered  with lettuce ( usually hot house grown Butter lettuce), 1/4 tomato, spring onions, radishes, sliced hothouse cucumber and a boiled egg..dressed with Heinz Salad Cream...my Mother explained one day that on "The Continent" ( the rest of Europe) they ate their salads with olive oil, which horrified me...this type of salad was promoted before the Second World War

Flash forward 20 years and I was loving all the salads in the South of France and appreciating the velvet touch of pure 100% local grown and produced olive oil &  red wine vinegar..there salads where scented with fresh local herbs, tangy tomatoes off the vine and hard crunchy cucumbers, with purple onions, black olives and fennel...

To Spain where I had the pleasure of actually seeing our own grown olives produced into  wonderful, fruity fresh, olive oil, and began experimenting on salads with our own grown  fruits..tangy citrus, in the Fall pomegranates, local sage, wild rosemary and wild thyme....

Now in Southern California, I am fortunate enough to have my own organic garden and be close enough to some of the best organic farmers in the world... ( and no I have not seen nor used Heinz Salad Cream for over 40 years..lol)

I love this time of year in California. (Daytime temps by the ocean high 70's - 80'sF inland triple digits)..all the local farms are producing ripe, vibrant fruits and vegetables and the colors & aromas in the local markets are fantastic..
In fact fresh ripe and gloriously sweet strawberries are cheaper than apples right now!

I will post some photos of local markets  on Saturday.

The Menu for tomorrow's delivery:


Whole wheat pita bread, toasted and then spread with a spicy mixture of black olives, cilantro, chili paste , chopped own grown hot peppers, olive oil, ..to be prepared at the client's home


The soups are wonderful either warm or chilled:
Green beans with sugar peas in a carrot, onion, celery broth finished with chopped parsley.

A wonderful (tastes almost like Jerusalem artichoke) potato and watercress soup, made with rice milk and coconut milk..deep, smooth flavors.

Portobello Mushroom "Burgers" ( in vegetarian cooking for a "meaty" texture to a dish I always use either mushrooms or eggplant) in this dish the client will lightly grill the mushrooms and top with   caramelized purple onions .. I have added fresh strawberries to the caramelized purple onions and some balsamic vinegar).
In place of a bun they are to be placed between Romaine lettuce leaves and added sliced own grown tomatoes..deliciousness

Eggplant roasted "steaks" with a panzanella..chopped own grown tomatoes, cucumbers, olives, capers parsley, with own made sour dough bread, olive oil and own made red wine vinegar..all to be assembled at the client's home.


Sauteed Spicy broccoli with own grown Cajun Red peppers and chickpeas

A warm new potato salad Spanish style, with chopped tomatoes, cucumbers, purple onion, garlic, smoked peppers, parsley, olive oil, red wine and balsamic vinegar

Steamed white quinoa..high protein grain


Own grown sprouts, Rejuvelak ( a non-dairy probiotic)


A Fresh strawberry-blueberry cobbler made with buttermilk ( the only thing on the menu that is not Vegan!)

I will try and post some photos tomorrow, I hope you try some of these ideas out at home.

here are some  tips for using more fruits in salads & salad dressings:

in place of vinegar in salad dressings use citrus juice...lime, lemon, orange grapefruit

add fresh berries or  peeled apples/pears to a blender, add citrus juice and good olive oil and herbs...blend and enjoy over leafy greens

make the same dressing and serve with warm steamed veggies...delicious with grains,  pastas & potatoes..

add fresh berries to any salad

banana and yogurt mixed with olive oil & lime juice, is a good base for any fruit that is not quite sweet enough, like fresh apricots or plums

Use ripe plums in the place of tomatoes in any salad..they are great served in a salsa in place of tomatoes or tomatillos...use cilantro, spicy peppers, cucumber, avocado & etc anytime you are using raw onions for  salsa, wash in running water and drain well to remove the strong and sometimes over powering sulphur taste in any salsa or salad.
Always wash and air-dry strawberries, blueberries, gooseberries & etc. but do not wash raspberries as they are too tender.

Also add cooked beans to any salad to increase the protein value.

yes more own grown tomatoes..they love beer

own grown eggplants

Sometimes in Summer months there is a recall on lettuces..or they are pricey..in place of salad greens use cooked, cold vegetables, like cauliflower, broccoli...add the dressing and allow to "marinate" overnight..you will love the results.
Potatoes will soak up more dressing and flavor if you add the dressing to them while they are still warm, also cut in halves when using small new potatoes and chunks when using larger.

* when using lime juice and sometimes lemon juice do not add salt as the flavor of lime or lemon is "salt like".

Portobello ( left) for the "Burgers"

own grown tomatoes

own grown hot pepper..Cajun Red