salad duo.

I found a lonely little zucchini in my veggie drawer - the very last one of the season (I don't know how he made it).  Even with all the trappings of fall like pumpkin trees, roasted squash (more on that later) and chilly nights, I still crave something really summery and fresh!  I made a fresh, shaved zucchini salad and paired it with a garbanzo bean salad.  I'm big with salad duos for workday lunches and this combo was a winner!  

fresh zucchini salad.

1 zucchini shaved into ribbons with a veggie peeler

good extra virgin olive oil *see note below

juice of 1 lemon

parmiggiano 

pine nuts, lightly toasted

chopped parsley and/or basil (either or both will work fine)

salt and pepper to taste

Wisk olive oil and lemon juice together.  Season with salt and pepper.  Add zucchini ribbons, herbs and pine nuts.  Using the end of a sharp knife, dig out little chunks of cheese.  Stir to combine and keep cold.  

 Note: for everyday cooking, I usually use an organic extra virgin olive oil from Trader Joe's.  But when I make fresh salads like this, I bring out the big guns, an artisan olive oil.  My fave extra virgin is Ojai Olive Oil and can be found here.

garbanzo bean salad. 

red onion, diced (about a handful)

1 can garbanzo beans

kalamata olives, cut in half

prosciutto (1-2 pieces)

fresh parsley, chopped

olive oil

red wine vinegar

salt and pepper to taste

Heat olive oil in pan, add red onions.  Cook for 2 minutes then add prosciutto and cook for another minute.  Add garbanzo beans, olives and salt and pepper, stir and cook about 5-7 minutes on medium heat.  Add red wine vinegar and cook about 3-4 minutes.  Top with parsley.  I kept mine in my cooler but took it out about an hour before lunch.  Best at room temp!  

bye bye figs.

I am so sad at the end of each fig season!  Yes, I am obsessed with figs - both the taste and the scent.  Because of my family's large (okay, huge) tree, they have been an emblem of late summer for as long as I can remember.  This season has come to an end so I am lucky to have a few things to remind me of the precious few months figs are around....

Last fig appetizer with a friend - figs drizzled with honey with herb goat cheese and rosemary crackers....

Perfect excuse to get out my "Auntie MariAnne glasses" - named for my very stylish late great aunt.  They are the fantastic robin's egg blue wine glasses seen in this picture....

Suggested Wine Pairing:  Petit Syrah 

Fig jam makes the figs last all year (plus it goes with everything)....

The scent of figs is vine-y, rich and slightly sweet.  Since I don't like overly sweet scents, this shower gel by Korres is 90% natural and addicting....

Pacifica makes a convincing (and sexy) Mediterranean Fig - all in a soy based (and lead free) candle.  Pacifica Candles can be found at Whole Foods or online here....

 

indian summer.

Everyone in LA cannot stop talking about the heat.  Summer has finally arrived - on the last weekend of September!  

To enjoy and cope with the sudden Indian summer, I stuck to homemade iced coffee (with my new art catalog waiting for a little "summer" reading)...

Chilled fresh melon...

A first - and probably last - trip to the beach, complete with sandy toes, a dip in the sea and a cold can of Asahi (the epitome of beach beer)...

Skimming a summer issue of Bon Appetite on the sand on Monday, I came across this recipe for a shrimp, mango & avocado salad with a sweet chili ginger vinaigrette.  I followed the recipe except for swapping in mixed greens (all I had) for butter lettuce and of course, cut it down for just a single serving...

To bring it to work yesterday, I put the dressing with the shrimp, mango and avocado at the bottom of the container.  Then added the mixed greens on top.  Wait until you are ready to eat to toss (or in my case, I just shake the container with the lid on!).  Pure summer in a bowl!