Fork Summer (into your mouth)

It's the last day of June, and as I thought to water the garden this morning tonight we have heavy showers. The humidity is making the high 60s feel much warmer, but I wouldn't trade any of it for the triple digits being enjoyed elsewhere. Since Summer is often more a state of mind than a climatic event here in Portland, I made a plate of it and ate it with a fork.

Cooking is sometimes like clowning - you have some things around you, you follow some impulses, and sometimes you end up with an unexpected bit of joy. This was a great affirmation of my practice this week to work at expecting little from others and allowing them to surprise. I'm also doing 30 second clowning - magic moments of seeing and being seen while in the drag of our regular hustle bustle. It happens! and it delights me. Here's to delight in ordinary days and simple exchanges.


Tonight's meal was half cheating - with a frozen pizza - and half scratch. My results were better than I could have hoped. (Amy's Three Cheese Corn Crust Pizza is dang tasty and the ingredients are not too frightening). We topped ours with fresh avocado slices. The warm veggie salad part of the deal follows.

Warm Summer Salad
Ingredients
1/4 sweet onion, sliced thin
2 ribs of fennel bulb, sliced thin
1 small zucchini, sliced in matchstick ribbons
1 ear corn, cut off the cob
handful arugula (or other bitter salad green)
1 Tbsp olive oil
sea salt, to taste
1 tsp lemon olive oil or squeeze lemon juice
za'atar, to taste (recipe for this Arab spice mixture follows)

Method
1. Heat oil and pinch salt in large wok or frying pan over medium heat
2. Sauté onions until lightly brownedAdd fennel, zucchini and corn, and continue sautéing until all are warmed through but still brightly colored (about 3-5 minutes)
3. Toss in arugula and season with lemon olive oil, za'atar and sea salt to taste

Since my lady won't eat cooked veggies, I made this just for me and housed the whole thing. Thus this recipe yields large one dinner side portion.

If you've never eaten Za'atar before you are missing out. Make this easy spice mixture at home by pulsing the following ingredients together in a food processors:
2 Tbsp toasted sesame seeds
1/4 cup sumac
2 Tbsp dried marjoram
2 Tbsp dried oregano
2 Tbsp dried thyme
1 tsp sea salt
This yields about 2/3 cup which will last for several weeks in an air tight container. Mix with olive oil and lemon for a phenomenal salad dressing, or sprinkle on grilled meats and veggies. Addictive! Enjoy your adventures in the kitchen and everywhere else you wander. And don't forget to jump puddles (out of yours, into others, because its fun).