Hi friends! Happy Monday morning, hope you are all well. We had a a gorgeous weekend, it was beautiful and sunny with a breeze here and we were outside the whole time. Saturday we went to a Whole Earth Festival and spent the day with friends there, enjoying sushi and vegan pizza and music and conversations, while the kids played with the tons of other kids there, magically getting along, painting each others faces and arms and legs and getting sticky with popsicle drips. It is a zero waste event, the vendors all have either reusable or paper plates to give everything out in, with stations to take your real silverware and plates back to for washing and reuse by volunteers. Biking and walking there is encouraged, and all the food is either vegan or vegetarian. From their website, “Whole Earth Festival began in 1969 as a small art class project (“Art Happening”) on the UC Davis Quad. The students used art to teach visitors about the realms of activism, wellness, and environmental sustainability in an interactive and creative way. Following the United Nations’ recognition of Earth Day in 1970, the event was renamed to “Whole Earth Festival” and has since evolved into an enormous, free, student-run event, attracting over 30,000 visitors annually on Mother’s Day weekend.”
On our way home, we biked through downtown and ended up stopping to listen to a band that happened to be playing in the plaza. We ran across the street and got Chipotle and thoroughly enjoyed it while listening to the music and enjoying the way the hot pink orange sunset tinged the sky. We came home with hearts full….
On Sunday, it was Carmela’s piano recital and she was so nervous but she did so well, playing Blue Moon and Edelweiss. This girl is getting so big, only 9 years earthside but truly so much deeper than those years.
Anyways, Saturday we made a quick market run before the festival and picked up goodies for the week ahead. The sunlight is creeping longer and longer each night, and with the advance of summer comes new fruits, cherries and blueberries and I even saw the first of the peaches, nectarines and apricots (although I never buy them this early because the taste doesn’t compare to the sun drenched later varieties). I have been waiting all year for blueberries to come back, and when I finally saw them again I died on the spot. SO GOOD. Waiting for things to come back into season makes them taste like heaven….
So, here’s what I plan to cook this week:
dolmas + greek salad + baked gigante beans: I noticed the grape vines on a path near our house have a new flush of tender green leaves, so it’s the perfect time to make dolmas. I forage the leaves every year around this time and we feast! They’re not hard to make at all and if you make a lot, you can keep them in the fridge for quick lunches through the week, too. We love having them with an easy greek salad (pepper, artichokes, olives, tomato, cucumber, red wine vinaigrette with lots of fresh oregano + I might make the tofu feta this time).
potato salad: I saved the steps of making this in my story highlights on Instagram, hoping to make it again this week to photograph and write up the recipe for the blog. Basically just a very strong red wine-olive oil-shallot-mustard vinaigrette tossed with hot steamed sliced potatoes and left to marinate, then stirred through with fresh chopped herbs and whatever other veggies you like. Good with chickpeas added too.
plantain and black bean rellenos: making THIS recipe again because it was that good. Cabbage and green onions and carrots for a little slaw on the side with sesame seeds and jalapeño and lime juice.
lentil salad: I will use the leftover tofu feta (linked above) to sub out the goat cheese in THIS recipe, and will add in the golden beets and their greens that I picked up.
That’s all I have planned…with the cauliflower I may go with a curry or dahl or just steam and add to the potato salad.
I also got spinach and strawberries so I may make THIS spinach strawberry salad with the leftover feta.
Have a beautiful day, I am grateful for you xx