Spring brings the most beautiful asparagus to the farmers market and we are in the habit of indulging greatly while the season lasts. This year we also discovered the Okinawan sweet potato which is a bit less sweet than the garnet yam and has a subtle floral essence. We have been enjoying them whenever we find them!
Read MoreAlthough the hash is pictured here with eggs, when I am not eating eggs, I put slices of avocado on my plate. I particularly like mushroom hash with lamb sausage. We used shitake mushrooms last time, but before that we used criminis which were absolutely delicious. Their flavor is deeply enhanced by the sweetness of the onion. A mix of mushrooms is delicious: any mushrooms you like! A simple way to start the day!
Read MoreThis recipe has the lovely Greek influence of fresh or freshly dried oregano which is just bursting forth with the spring rains. I have been marinading the lamb overnight before grilling it so that the flavors are wonderfully blended. Arm steaks are not the most tender cut but have an amazing flavor and a little piece of marrow that makes eating perfect!
Read MoreI was struck dumb by this specialty of Kyoto when I saw it in Saveur magazine: not a recipe, but jars imported for a huge price. Wait a minute! We have cherry trees in abundance in Portland! I started gathering them right away. This year I know where all the best cherry trees are and began picking early in the season. The result is beautiful and the flavor exquisite. Use them in desserts, salads and salad dressings, to flavor tea.
Read MoreLast year I noticed a couple of small olive trees on my way to work. The olives were ripe and dropping onto the side walk. Being the mad forager that I am, I gathered up a small pile and looked into curing them. This is the method that has worked best for me and I am now on my third batch of olives with the itch to gather more this week. I found a new tree and littered with small black olives and with this method we should be well olived all year long.They are richly delicious, salty, umami and teasingly bitter.
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