Winter Sunburst

My Backyard Mandarines

My Backyard Mandarins

We were shopping at Whole Foods last weekend and came upon this recipe that I just have to share with you.  It was a rainy day and the recipe looked like something refreshing.  It gave us a delightful taste of winter.

Satsuma Jicama Salad

serves 4


2 satsumas

1 medium jicama, peeled, cut into matchsticks (great place to get out the mandoline slicer)

1 bunch radishes, thinly sliced and cut into half moons

2 limes, zested and juiced

1/4 teaspoon chili powder

1 tablespoon minced cilantro


Segment the satsumas: cut enough off either end until you see orange flesh, not the white pith.  Cut the skin off around all sides.  Over a bowl with a small knife, go between each segment and gently cut them out.  Toss satsumas segments into a bowl with jicama, radishes, lime juice and zest.  Garnish with chili powder and cilantro.

Now, this is the part where I tell you how I handled this…..

I peeled the satsumas and cut each segment in half.  I added 1 avocado cut into small pieces and added fresh prawns (cooked and chilled) cut into quarters.  

There is no oil in this recipe and it is delightfully refreshing.  You could sprinkle toasted pumpkin seeds on the top as well.  You can change it up anyway that you would like, but it is really good just as it stands.  (Cuties, Mandarins, Cara Cara Oranges, all would work for the citrus.)

1 of 4 Remaining to Savor

1 of 4 Remaining to Savor

Have yourself a very Merry Christmas!

Mendocino Mint


I’ve just been informed that I will be having lunch in Mendocino tomorrow.  What a great surprise!  I’ve been toying with posting a favorite recipe of mine and while I was making it this week, I decided that I should share it with you, so here goes.  (ingredients are underlined for easy shopping.)

Mint Pasta

In fry pan, brown 2 shallots, 2 minced garlic, and chopped mushrooms.(The variety of mushrooms is up to you but I also like to add some porcini mushrooms as well.)  Heat this in EVOO, (Calivirgin is my favorite California olive oil) Irish butter, and a touch of sesame oil (for a nutty flavor).  Add one pound pork or chicken sausage (mild or spicy).  Cook until browned and add fresh ground white pepper, crushed red pepper, and white wine and allow to simmer awhile.  Chop a bunch of fresh mint and set aside.  Add the chopped mint to the sausage about 5 minutes before your choice of one pound of pasta is done cooking. (just to heat)  Once your pasta is done, toss together with the sausage mixture.  Serve with fresh shredded parmesan cheese, fresh ground black pepper, and toasted pine nuts.

I know that this recipe sounds strange but it is really good and a great change of pace from the usual pasta sauces.  It’s easy to make and you can grow the mint in a container in your own backyard.  I was given the recipe a few years ago and I’ve altered a couple of things but it took me 2 or 3 years to try it because it sounded absurd to me.  There’s nothing absurd about it.  I hope you enjoy this recipe as much as I do.  Oh, don’t forget to set a timer while toasting those pine nuts.  We did once and they locked down my oven and we could see them burning inside for 20 minutes!  That was scary.  Have a wonderful weekend and I hope you will enjoy my photo of the sunflower and bug from a dinner we attended in an orchard. 

Sunflower from the Farm to Fork Orchard Dinner

Sunflower from the Farm to Fork Orchard Dinner