israeli farro salad

I have a friend from Tel Aviv, a talented pottery artist who now lives in St Louis. When I first met them, she and her husband taught me a few things about what to do when you have people over. It goes like this:

Put some chairs around a table inside a charming screened porch that overlooks a lovingly tended garden of native plants, trees and bird feeders, complete with a creek running through it. At the same time let the kids outside to explore amongst themselves.

Next open a bottle of wine, maybe some chilled rosé, and set out some glasses so everyone can help themselves. Finally, put some fresh pita bread and a bowl of salad on the table, composed basically of chopped tomatoes, cucumber, fresh herbs and some olive oil.  Commence talking and sipping while enjoying this perfect snack, one I think is about thousand miles away from the usual chips and salsa.

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pasta with cutting-board parsley pesto

 “If you should ask me to name a dish that a bit of parsley would fail to improve, I might be startled as by an impertinence.” – Angelo Pellegrini; The Food Lover’s Garden

“The food processor separates you completely from the pleasures of physicality and from the sensual delight of working with your hands. ” - Viana La Place; The Unplugged Kitchen

This week felt like turning a corner. I can almost see the shabby coattails of the uninvited guest who’s been hanging around for months, flapping in the spring breeze as she scurries down the sidewalk of my street, around the block and then far away.

I haven’t told you this before, but for too many days this winter I’ve felt dreadful – I mean literally full of dread. We all go through stressful stuff sometimes that can be…well, draining. It’s not an unfamiliar feeling, and most of the time things turn around sooner rather than later. You recover and pick yourself right up.

But for me, this time it went on for so many weeks which turned into months,  that my body developed an imbalance.


I didn’t believe it at first. I mean, I’ve been aware of nutrition, healthy cooking and lifestyle choices for almost half my life. But no matter how much fresh, whole, naturally vitamin-packed food I was feeding myself and all the yoga breathing I tried to stop my heart racing and bumping in my chest, stress hormones kept up in an endless cycle, leaching my reserves, tapping out all the good stuff I had in storage. Drained. And feeling like I might die.

I’ve always believed that food is the best delivery system for nutrients – better than a bunch of pills, supplements or protein shakes. Eating whole food is the optimal way to stay healthy, but sometimes we need a little help. Now that I’ve had a number of doctor visits, tests and vials of blood drawn that ruled out serious disease, I’m on my way back to myself again. I’m taking a few supplements to replenish what I’m missing, and finally feeling ready to start a new chapter.  [Read more...]

tuscan kale, ricotta and mushroom pizza

tuscan kale, ricotta and mushroom pizza www.familystylefood.com
I laughed through “The Celery Incident“, a teaser episode from the new season of Portlandia; Steve Buscemi plays a sad sack salesman at Produce Sales Headquarters, taken to task for the sorry state of his account – celery – on the vegetable totem pole.

It’s pretty funny; in the episode,  heirloom tomatoes, kale and brussels sprouts are the hot, sexy IT foods (bacon and corn play some parts, too), while celery struggles for some love.  It did make me wonder if in reality kale has its own marketing board; no question kale (and healthy, green food in general) has gone viral over the past few years. But as far as I know kale ads aren’t taking the place of huge displays of Victoria’s Secret models in Times Square.

I’ve been trying to give celery a second chance in my kitchen. I use it as part of a flavor base – the soffritto - when I start cooking certain soups or sauces, but other than that I find its flavor can be overpowering when used raw or else it goes completely benign and unpleasantly mushy when cooked.

tuscan kale, mushroom and ricotta pizza www.familystylefood.com

But to get back to kale, the co-star in this pizza recipe: I couldn’t be happier everybody wants some. I kind of hope it’s not just a fad that every restaurant in the land has some version of a kale salad on the menu (not so in France: The Kale Project is attempting to stir the pot).  [Read more...]