Most people say that the way to a man’s heart is through his stomach. Barnaby apparently thought it was the other way around as he’s been feeding me delicious meal after meal for nearly nine years. Not that I would have packed it up and headed out if he didn’t feed me so well, for he had me at “paella” (the first dish he cooked for me).

One of the first I’ll-throw-something-together dinners he made me on a rainy Friday evening was this beef filled pita with lemony tahini, tomatoes, avocado and sprouts. An oh so tasty sandwich that combines the flavors of the Middle East with a bit of Berkeley (I always associate sprouts with the famous hippie city!), all wrapped up in a whole wheat pita. Great with an ice cold beer and a good movie.

Click below for the full recipe:

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Last summer I was on a gazpacho kick, whipping up a batch about every week, another summer it was a refreshing chilled melon soup with a hints of jalapeno. This summer my new favorite is sure to be this delicious chilled avocado cucumber soup that Barnaby made the other night. It’s creamy, yet light, with a slight lemony tang and bit of a chipotle kick. And so easy all you need is a knife, a blender, and a table set and ready in your backyard.

Here’s the easy recipe:

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When the weather starts to heat up nothing is better than nice, cold cucumbers. So mild, crisp and freshening on a hot day. They just seem to scream, “Summer!”

With so many different varieties out there it’s nice to explore new ways of preparation. They’re not just for salads! My ultimate favorite is the lemon cucumber; a round yellow cucumber that’s oh so sweet. Unfortunately they’re harder to find, but nice to grow in your garden.

I thought I’d share one of my favorite quick-and-simple recipes to keep you cool as a cucumber during those hot days.

Chilled Cucumber and Avocado Soup
1 English cucumber (peeled, seeded, and chopped)
1 ripe avocado (pitted, peeled, and chopped)
2 green onions (chopped)
2 tablespoon freshly squeezed lime juice
1 cup sour cream
1 cup cold water
Sea salt and freshly ground black pepper to taste
2 tablespoons chopped fresh cilantro leaves

In a blender or food processor, combine all the ingredients and process until smooth. Season to taste with salt and pepper. If the soup is too thick simply thin it with water. Stir in the cilantro and sprinkle a bit more on top. Serve immediately, or cover and let chill. Serves 4.

And wash it down with this:

Refreshing Cucumber Water
Tired of plain old water? Toss in a few slices of cucumber into your glass and you’ll think you went to a fancy spa. Even nicer with a little lemon or mint. Mmmm.

Also try this wonderful Tzatziki recipe from Kaylyn’s Kitchen.

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We’ve had a sudden burst of fabulous weather here in the Bay Area that has given me a serious case of Spring Fever. It also makes me crave fresh veggies plucked straight from the vine and still warm from the sun. Unfortunately, I don’t have a garden –yet! So I went out prowling my local markets for some colorful and flavorful ingredients to satiate my Spring hankering.

I was lucky enough to find some mini multi-colored Heirloom tomatoes. Light green, dark green, deep red, orange and even a couple of white ones. These are definitely not the anemic- looking tomatoes that we’re stuck with all winter long in supermarkets. These beauties seemed to sing, “I feel pretty, oh so pretty!”

I also grabbed some basil, avocado, and fresh Perlini mozzarella. Perlini, or “pearls,” are tiny one ounce mozzarella balls that are beautiful sprinkled in salads. I tossed in a splash of olive oil and a quality balsamic vinegar, a dash of fresh cracked pepper and a pinch of sea salt.

Easy. Simple. Delicious.

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When there’s crab in the house there are no left-overs. Really, I can eat my body weight in these critters. But we actually had a bunch of meat remaining and I was at a loss for what to make. I didn’t want crab cakes or bisque; I was in the mood for something along the lines of sushi, but frankly, was just too tired for anything that involved. So I thought, “What’s tasty and requires the least amount of effort? Chirashi!” And, healthy too. Chirashi sushi literally means scattered sushi. There’s no fixed recipe for chirashi, and your fish can be cooked or raw.

Ours was simply this: rice, crab meat, avocado, julienned cucumber, umeboshi (pickled plums), cooked carrot (I used my little crab cookie cutter to show that I wasn’t completely slacking off in the preparation) and black sesame. YUM! I served it with a little wasabi and soy sauce and, of course, hot sake.

Kampai!

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It’s cold outside and the fire’s going, you’d think I’d want a nice hot soup. But, no, I want ceviche! Normally I think of this as a warm-weather dish: chilled, citrusy, something you’d eat al fresco. But last month we visited El Salvador and the ceviche we had there is still ever-present in my mind. It was perfectly “cooked” and had a wonderful hint of fresh ginger. While not exactly the same this Peruvian recipe looks quite appetizing and encompasses much of what was in our dish. I also love variations with cilantro, mango, avocado, etc.

I’ve had a difficult time finding a really good, comprehensive ceviche cookbook while there are thousands upon thousands of sushi cookbooks. Why have we not embraced this delicious South American dish con mucho gusto!? For inspiration and entertainment check out Chef Melissa’s blog on ceviche, the wrath she endured over her stated provenance of this dish and a great clip of Anthony Bourdain’s show No Reservations. If you’re not familiar with this show and love food and travel (and New York humor) then put this show on your TiVo list.

For even further inspiration check out the beautiful variations of ceviche on Flickr.

Cheers and good eats!

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