I have a thing with food. I think about it, dream about it, talk about it, obsess over new recipes, menus, flavors and literally cannot bear the thought of anything going to waste. I like to eat whole and natural, full of flavor and fresh. This isn't so easy for me lots of times, given that I'm on the road without a kitchen to call my own. However, when I am ever still, even for a day, the first thing I do is pull out all my old stand-by cookbooks and head to the kitchen. Aside from print, some of my favorite online sites are this and this ---and the old favorite: this. I check them daily and read them like a book. One day when I have my own quaint B&B on my own quaint farm, this blog might morph into a quaint foodie porn site...until then, I will sporadically include my tops. Let me know what you think! (and send me your favs. too)

Crunchy Cabbage and Ramen Slaw

Ingredients

1 (2 1/2-pound) head green cabbage, shredded
1/2 cup toasted slivered almonds
1/2 cup toasted sesame seeds
1 bunch green onions, green parts only, thinly sliced
2 (3-ounce) packages ramen noodle soup mix (any flavor)
1/2 cup expeller pressed canola or sunflower oil
3 tablespoons seasoned brown rice vinegar
2 tablespoons mild honey
1 teaspoon salt
Black pepper to taste

Method

Combine the cabbage, almonds, sesame seeds and green onions in a large serving bowl. Remove the seasoning packet from both ramen soup mixes and reserve for another use. Crumble the ramen noodles into small pieces and add to the cabbage mixture. In a separate bowl, whisk together the oil, brown rice vinegar, honey, salt and pepper. Add to salad and toss to coat well.

This is one of those recipes that I obsess over and crave constantly. I make a huge batch and eat it morning, noon and night! I lots of times add carrots too.

Strawberry and Avocado Salsa

3 pt strawberries, hulled and sliced 1 bunch of cilantro
4 avocados 1 lg. jalapeno, minced
1 red onion, diced juice of 2 limes
1 tsp salt

In a lg. bowl combine sliced strawberries, chopped avocados, diced red onion, minced jalapenos, chopped cilantro. Add lime juice and salt. If you want a little more spice add a pinch of cayenne pepper. Serve.

The night before I left for the SAS, I had a big cookout at my house and made lots of yummy, healthy dishes, this being one of them. It was my favorite and if there was anything specific that I craved all summer, it was this dish. Awesome! I served with pita chips. Recipe could easily be halved.

Basil-Blackberry Crumble

2-3 apples, chopped
2 pints blackberries
2 tbsp balsamic vinegar
1 lg. handful of basil leaves, chopped
1/4 cup honey - or more depending on tartness of your berries
Preheat oven to 400. Combine all in an oven-proof casserole dish, mix and set aside.

5 tbsp flour
3 heaping tbsp brown sugar
1 stick cold butter
Cut butter into flour and sugar, then rub with your fingers to make a chunky, crumbly mixture (not too uniform). Sprinkle it over the top of the fruit, bake 30 min. until golden and bubbly.

Animal, Vegetable, Miracle by Barbara Kingsolver is so dear to my heart (read it!) and this recipe came from there. It sounds like an odd combination, but oh so good. Serve with cream or ice cream. Strapping this hot dish to my bike rack and biking across town to a friend's dinner party in Portland makes this dish all the more memorable to me.