Shrimp and Bok Choy Cabbage – easy, fast and low in calories!

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This dish comes together fast and is delicious and easy!

Shrimp and Bok Choy

Ingredients

  • Onion chopped
  • Garlic one clove minced
  • Shrimp 10 per person
  • Bok Choy Chopped
  • Olive oil 2 Tbsp
  • 2 Tbsp of Black sesame seeds 
  • Salt and pepper to taste

Directions:

  1. Saute the onion and garlic in the olive oil until translucent
  2. Add bok choy and saute until soft
  3. Set aside
  4. Add the frozen shrimp saute until soft
  5. Add back the vegetables and mix
  6. Sprinkle black sesame seeds over the mixture
  7. Serve alone or over farro or rice or quinoa
  8. Yum!

 

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A Cream Cheese Cake from Poland – divine!

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 I tried this recipe from ALL RECIPES and loved it! The family loved it too! I know you will as well. The crumbly brown sugar topping just makes it amazing. Enjoy!

 

Polish Cream Cheese Coffee Cake

Ingredients

  • ·        1 cup white sugar
  • ·        1/2 cup butter
  • ·        1 egg
  • ·        1 cup sour cream
  • ·        1 teaspoon vanilla extract
  • ·        3 cups all-purpose flour
  • ·        1 teaspoon baking soda
  • ·        1 teaspoon baking powder

 Filling

  • ·        2 (8 ounce) packages cream cheese, softened
  • ·        1/2 cup white sugar
  • ·        1 egg
  • ·        Topping:
  • ·        1/2 cup chopped pecans
  • ·        1/2 cup brown sugar
  • ·        1/3 cup all-purpose flour
  • ·        1/3 cup butter

Directions

 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
  2. Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
  3. Beat cream cheese, 1/2 cup white sugar, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonfuls over cream cheese mixture.
  4. Mix pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

 

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Roasted Cauliflower Soup – so delicious and low cal too!

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We eat a lot of cauliflower and carrots and this is a novel way to cook them together that is truly divine and low calorie too. Enjoy!

Roasted Cauliflower Soup

Ingredients:

  • 1 head of cauliflower
  • 2 cups of baby carrots
  • Olive oil Cooking Spray
  • 1 large onion chopped
  • 4 cloves of garlic chopped
  • 6 cups of water
  • Salt and ground pepper to taste

 

Directions:

 

  1. Place the florets and carrots into iced and salted water for about 10 minutes
  2. Drain well and place on a baking pan ( covered with aluminum foil for easy cleaning)
  3. Spray olive oil spray all over and sprinkle with a LITTLE kosher salt and ground pepper
  4. Preheat the oven broiler and set the oven rack about 6 inches from the heat source
  5. Broil the veggies until browned – about 20-30 minutes – check constantly with the oven light on to be sure it is not burning
  6. Heat olive oil in a large soup pot and cook the onion until translucent for about 3 minutes
  7. Stir in the garlic and roasted cauliflower and carrots
  8. Simmer until all veggies are tender about 30 minutes
  9. Blend the soup and vegetables until creamy and smooth  – and serve hot!

 

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Posted in Blog, Recipes, Recipes to Make with Children, Soups, Vegetables, Vegetarian Mains | Tagged , , , , | Leave a comment

Apple Sage Butternut Squash Soup in the Slow Cooker – YUM!

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 This recipe worked out really well. We added a bit of milk to give a creamier taste – but it is not necessary if you want to keep this lactose free – just add a bit more stock. It is vegetarian and truly delicious. 

Apple Sage Butternut Squash Soup

Ingredients:

  • 1 green apple peeled cored and chopped
  • 1 medium onion – chopped
  • 1 clove of garlic minced
  • 1 2lb butternut squash peeled de-seeded and chopped
  • 2 Tbsp of Olive Oil
  • 2 Tbsp of Sage chopped
  • 6 cups of vegetable stock
  • 2 cups of non fat milk if desired
  • Salt and Pepper to taste
  • Non fat sour cream or yogurt for garnish
  • Reserve one small sage leaf or a slice of apple for garnish

 

Directions:

  1. Heat the oil in a frying pan
  2. Add the chopped sage and saute for a minute
  3. Add the garlic and saute for one minute
  4. Add the onion and saute until translucent
  5. Add the apple and saute for one minute
  6. Add the chopped butternut squash and mix
  7. Pour all of it into a slow cooker and add the vegetable stock
  8. Cover and cook on low for 6-7 hours
  9. Puree the mixture and taste for seasoning
  10. If you wish a creamier soup – add non fat milk until the consistency and taste is as you like it.
  11. If not add more stock if needed if the soup is too thick.
  12. Serve with a leaf of sage or a sliced piece of apple in the center – or a dollop of non fat sour cream or non fat Fage yogurt with the sage leaf on top of that

 

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Posted in Blog, Recipes, Recipes to Make with Children, Slow Cooker, Vegetables, Vegetarian Mains | Tagged , , , , , | Leave a comment

A new look at an old favorite – Gevilte Fish – 2017 style – Abby’s recipe!

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Our dear friend Abby has the best recipe for this old favorite that is made and bottled by Manischewitz ( and others)  with tons of preservatives – and disliked by many but  nevertheless a traditional food at the Jewish holidays – especially Passover. Abby goes to enormous trouble on this one to find the right ingredients – and has found an amazing fishmonger here in Southern California who is willing and able to take pure fresh whitefish, skin it,  bone and chop it – it is sushi grade and tastes amazing raw and cooked – and it is the basis of this simple recipe.

I was skeptical that it could taste good but I was willing to try. In the ‘old days’ the white fish would be put whole into the bathtub ( the largest place in the house to store it) and then the job of skinning, boning and cleaning it began – a chore onerous enough to scare off anyone in modern days. Making Abby’s recipe was painless – try it yourself – its simple, easy and delicious.

Abby thank you and your darling daughter who picked up the fish for me and you and many of your friends – and I plan on meeting you both again in the parking lot half way between all our homes before Passover so that you can deliver the fish another time – we are hooked! ( Sorry for the pun!)

Abby’s Gevilte Fish Recipe 2017 Style

Ingredients:

  • 3 ½ lbs net ground white fish.  No bones, no skin,
  • 5 carrots, one for garnish, four ground fine in Cuisinart
  • 3-4 onions ground fine
  • 1 ½ Tbsp salt or to taste
  • Ground pepper
  • ½ Cup sugar
  • ½ cup matzoh meal
  • 4 eggs

Directions:

  1. Preheat oven to 325
  2. Mix all ingredients together
  3. Spray bundt pan or 3 glass loaf pans with Pam – I used a regular baking pan ( see photo)
  4. Cut 1 carrot in thin diagonal slices and place decoratively in pan(s)
  5. Add fish mixture .  Tap gently to avoid air holes
  6. Bake 325 for one hour .  A Bain Marie works well to keep fish moist
  7. Cool totally.  Wrap carefully with Saran.  Refrigerate
  8. Unmold and serve at room temp – or cut into slices and arrange on a plate with the pieces of carrot on top of each piece if you use a larger pan

 

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Grilled Vegetables and Cambazola Cheese – OMG!!

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 Well it started off as a low calorie dinner but then I added the cheese and it went downhill from there – but SO delicious and well worth it. Tomorrow is another day after all!

 

Grilled Vegetables and Cambazola Cheese

Ingredients

  • Tomatoes
  • Peppers
  • Onions
  • Any fresh herbs you may have – a tablespoon
  • Olive oil
  • Salt and pepper
  • Cambazola cheese – as much as you want ( 3 ounces probably)

 

Directions

1. Take whatever amount of vegetables you wish to make -depending on the amount of people, and cut into pieces or slice

2. Place on a flat baking pan and sprinkle with salt pepper and olive oil

3. Bake in oven at 350 for 30 minutes then increase heat to 490 and bake for 5-7 minutes so that the vegetables start to brown

4. Remove from the oven, plate and then place a large slice of cambazola cheese over the vegetables and drizzle the herbs on top of it – with some of the juices from the pan.

5. Enter gourmet heaven!

 

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Ants and Cinnamon – did you know? And Easy Apricot Chicken

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 Ants have been eating our doggie’s food from his dish – and crawling all over it the moment we put it down. We tried this home remedy and it worked! We sprinkled cinnamon all over the ground under the dish – and viola! NO MORE ANTS! Seems like the little critters hate cinnamon! Who knew?

So I am trying out a new recipe tonight – Apricot Chicken. It is outstanding and I will be using it again. Made a bunch of additions that really made the difference!

 Apricot Chicken in the Oven for 2

Ingredients:

  • 2 Chicken breasts  or 4 chicken thighs cut into bite sized pieces 
  • 1 cup of apricot jam ( I used our home made jam)
  • 1 cup of French dressing ( I used a shop bought oil and vinegar combination)
  • 1 packet of Dried Onion Soup Mix ( sooo useful that I have a bunch in the pantry all the time!)
  • 1/2 cup of almonds – whole and sauteed quickly in a skillet with olive oil
  • 1 Tbsp olive oil
  • 1/2 Cup of dried apricots 
  • Steamed or fried rice
  • Juice of one lime – half per person
  • Seasoning as preferred – salt and pepper
  • Sprig of cilantro for garnish

 

Directions:

  1. Mix all ingredients except apricots, chicken and almonds in a bowl.
  2. Place chicken pieces into a shallow casserole
  3. Dot the apricots in between the chicken pieces
  4. Heat the oven to 350 degrees
  5. Pour the mixture over the chicken pieces and season to taste
  6. Bake for 50-60 minutes until the chicken is done and the top pieces have caramelized a bit
  7. For serving sprinkle the sauteed almonds over each serving
  8. Squeeze a healthy squeeze of lime on top of the chicken and place the lime half on the plate if desired
  9. Decorate with a cilantro sprig and serve over fried ( or steamed) rice

 

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Shrimp and Basil Pesto – yum

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 I just threw together a yummy dinner for my husband – here is the recipe ! Enjoy!

 

Shrimp and Basil Pesto

Ingredients:

  • Enough shrimp for 2 people ( frozen)
  • 2 large tablespoons ( overflowing) of Basil Pesto ( Costco has a great one all ready to use!)
  • olive oil to taste
  • Garlic ( to taste – we like a lot so put in one tablespoon of minced garllic)
  • Salt and pepper to taste
  • Steamed rice( use a rice cooker and follow instructions!)

Directions:

 

  1. Run the frozen shrimp under cold water for about 5 minutes until fully thawed. Drain well in a colander
  2. Heat the oil in a skillet
  3. Add the garlic and saute for 2 minutes
  4. Saute the shrimp two minutes on each side
  5. Add the pesto
  6. Add the salt and pepper to taste.
  7. Serve over the steamed rice and remember to pour of that delicious pesto sauce 
  8. Enjoy with sliced tomatoes or a green salad with lemon olive oil dressing.

 

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Posted in Blog, Fish, Recipes, Recipes to Make with Children, Rice, Salad | Tagged , , , , , | Leave a comment

Someone sent this to me – I love it – Attitude is EVERYTHING!

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 A good friend sent this to me – attitude is everything! Read this every morning and night!

 

MAYBE WE SHOULD READ THIS EVERY MORNING:

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Also Remember: "Attitude Is Everything" 
 

 


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We held our Larraine Segil Scholars Foundation annual retreat – amazing women!

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It was the organizing meeting of our Larraine Segil Scholars Foundation  (LSS)- but the third annual retreat of our group which has now grown to 20 women. How blessed I am that these exceptional women who walk the road less traveled are part of my life – and how blessed they are to be part of each others lives! They span in age from 16 ( our two South African High School Scholars who were not with us for this retreat but hopefully when they matriculate will be with us for our 2018 Holiday Party!) to 69 – and are unique multi talented women all of whom are dedicated to each other as well as to making a difference for women just like us in the present and future. They are lawyers, physicians – family medicine, OBGYN, Critical Care Internal Medicine, CEO’s of companies, Chief Human Resource Officers, COO’s, PhD’s, Business Executives in Health Care, Bio Tech, Entertainment, Cosmetics and Online Digital Services, Food industry, Beauty Products (wigs), Manufacturing and more. Our LSS have origins in many places – Alabama, Colorado,California, New York  as well as Peru, Iran, South Africa, Mexico and South Korea. They bring diverse ethnicity, religions, perspectives, ages and personalities. Each one of this remarkable sisterhood holds a special place in my heart -and my commitment is to bring to benefit each of them every resource I have  built during my lifetime- connections, wisdom, access to ideas and opportunities and more. I am their fairy godmother and my mission is to make their legacies and dreams come true with their hard work and involvement.

Here they are except for 5 who were out of the country, having babies or at board meetings!

 

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Our grandson graduated from the Junior Lifeguard Program this summer – so proud of him!

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 Our oldest grandson graduated from the Junior Lifeguard Program here in CA this summer – cant believe how he is growing up – sooo proud of him! Way to go!

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Bread and Butter Pudding – good old favorite – so delicious when made with Croissants!

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 This is a dish that I always make in winter but I had about 6 croissants left over from a lunch party and so I decided to use them to make this standard English dessert much richer and more delicious! Here is the recipe:

Croissant Bread and Butter Pudding

Ingredients

  • 6 large croissants
  • 3 eggs
  • 31/2 cups of milk
  • 1/4 cup of butter
  • 1 cup of raisins
  • 1 tsp vanilla
  • 3/4 cup of sugar
  • 1/4 tsp salt

Directions:

  1. Divide the croissants, the raisins and the butter into three
  2. Tear the croissants into bite sized pieces and layer them in a buttered casserole dish placing little dabs of butter onto the top of the layer, as well as raisins until you have three layers.
  3. Mix the milk, eggs, sugar, vanilla and salt together until well combined
  4. Pour over the croissant mixture
  5. Put into the fridge for 30 minutes so that the milk soaks through the mixture.
  6. Bake at 350 degrees for 30 minutes

DIVINE!

 

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Amazing crop of tomatoes this year – pears too -some of our animals passed while a new animal joins the family – sweet rescue

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After our beloved Central Asian Shepherd puppy of 1.5 years Smokey, died suddenly in her sleep a month ago we have been searching through rescue places for another rescue who could get along with our three cats. We found one – his new name is Benji – he looks just like the beloved TV and movie dog – he is 5 years old – was cooped up in a one room apartment with 4 other dogs then dumped at a pound and was rescued by fabulous folks called DAWG SQUAD –  ( dawgsquad.org) who cleaned him up. He has a slightly deformed front leg and bad arthritis there – but we don’t care – he has such a happy loving soul – and none of us are perfect ( especially as we get older!) He is supposedly 5 years old but we think he is older. Which is fine. We are looking for a rescue companion for him – not so easy but the Dawg Squad are on it!

We also had another animal passing this week as our goat Julia died – she was 10 years old and we are grateful to her for the hundreds of gallons of milk she gave us during her sweet life. That is about the longevity of goats – we were so sad to say goodbye. But we did find a large animal vet – and for that we were so grateful – it is not easy to find a large animal vet in an urban setting – and they are appropriately called VETERINARY ANGELS – started and run by a wonderful young woman Darlene Geekie – when Julia got sick within one hour they were at our farm with IV equipment and all that you might need for intensive care – and, after reviving Julia who had collapsed – in consultation with them we decided to let her go peacefully as she was at the end of her life so we just made her comfortable. What a blessing these Vets are – we shall be using them all the time – as our cow Bella is pregnant so we will have them as a fabulous resource to help us with her baby’s birth in about 7 months time ( cows gestation is the same as humans, goats are 5 months).

Living on a farm is a wonderful way for children and adults alike to learn to deal with life and death – always something being born, and something passing. Our new baby ducklings are now all grown up in a short 6 weeks – they are the same size as their mom and dad and happily jumping in and out of their mini swimming pond in their pen. New quail and chicken babies are born regularly as are birds in our aviary – so always something new to see. The kids love it and we love watching them love it!

It has been a great year for tomatoes – here are some giant ones! And the pear crop has been amazing.We have finally tented all our fruit trees and so have figs, peaches, etc in great amounts finally as we beat back the critters who normally get them all!

Here is Benji 

And here are some of the crops from this year.  Happy to have a doggie in our home again – it was terribly quiet and sad without that always friendly and excitable presence.

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Posted in Blog, Dogs, Family, Fruit, Gluten Free, Jams, Raising Children, Recipes, Recipes to Make with Children | Tagged , , , , , , , , , , , | Leave a comment

I love to eat Blondie’s – do you?

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I don’t eat chocolate so Brownies are not an option for me. But BLONDIE’S are ! And here is a terrific recipe – the problem is that I love these too much. The recipe makes 9 and I cut them into very small pieces (to make 18 or more) so that I am tempted to eat less. Sigh. A continuing challenge for a foodie!
 
 
Blondie’s Recipe

Ingredients

  • 1/2 cup of butter, melted
  • 1 cup of tightly packed dark brown sugar
  • 1 egg, lightly beaten
  • 1 teaspoon of vanilla
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon of baking soda
  • Pinch of salt
  • 1 cup of all-purpose flour
  • 1/3 cup of butterscotch chips 

Directions

1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.

4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

 

Makes 9 blondies. And of course if you are feeling particularly sinful you can frost them with butterscotch frosting. GOOD!

 

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Eating salmon – a lot! Making it interesting

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 Salmon is a wonderful fish – and eating it often instead of meat is a good idea for weight control. In fact I have found that eating fish 5 times a week helps me maintain my weight and I enjoy it anyway!

Here is a great recipe and soooooo simple for salmon for dinner.

Ingredients:

  • Salmon (12 ounces works for 2 people)
  • Salt and pepper
  • Chopped green onions
  • Sesame seeds
  • Paprika 
  • Lemon juice ( one lemon)
  • Lemon Zest ( one lemon)
  • Olive oil 2 tbsp

 

Directions:

  1. Put the salmon fillet into a baking dish and cover with all the other ingredients. Place into an oven at 395 for about 15-20 minutes ( I like my salmon a little undercooked – you will need to set the time to suit your tastes)
  2. Serve with salad or rice
  3. YUM!!

 

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Paradigm for Parity – Gender parity in pay and position by 2030

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 I am proud to serve on the steering committee of a movement called Paradigm for Parity.

Here is a recent NYC article on the topic.

https://www.nytimes.com/2017/07/21/sunday-review/women-ceos-glass-ceiling.html?smid=tw-share

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Welcoming family from Basel Switzerland this week – such excitement!

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We have been planning for months for the visit of my niece and her husband and children and this is the week! We have a family get together on Saturday and lots of fun planned for the days before.

I thought I would share the menu with you!

Lunch 

Cheese Quesadilla for most and corn dog for one who doesn’t like cheese!

I know that Cheese Quesadilla is simple to make – but the best ones I have had – add some butter to the pan and brown the outside of the flour tortilla while the cheese is melting inside and that gives the rich crunchy taste that I love! Try it instead of just heating the tortilla!

Corn dogs are so unhealthy but once or twice a year – why not?

Dinner 

Steak and fries – we have lots of meat eaters in our family – and these little ones need lots of protein as they never sit down for a second! Swimming, farm chores and projects around the farm mean lots of energy is spent so lots of food is eaten!

Haagen Daz Chocolate and Vanilla Icecream bars for dessert!

Snacks in the afternoon – fresh peaches and nectarines and plums – the garden is rich with these wonderful organic fresh fruits this year!

Pre Party Dinner on Friday

Roast Tomato Soup and fresh home made Challah ( yes I do make it!) followed by Roast Rosemary Chicken and Roasted Potatoes with Little Farm Salad – and a special salad of shaved yellow and green squash with lemon and olive oil – an experiment – hope it turns out ok!

Dessert is fruit salad and homemade pound cake – a grandchild favorite!

Here is the recipe for the Tomato Soup – Enjoy! ( The Roast chicken and potatoes recipes are in the Archives of former posts)

 

Roast Tomato Soup

Ingredients

·        3 pounds fresh tomatoes (about 4 cups, halved)

·        6 cloves garlic, peeled

·        2 small yellow onions, sliced

·        ¼ cup extra-virgin olive oil

·        Salt and freshly ground black pepper

·        3 cups vegetable stock

·        2 bay leaves

·        Handful of chopped fresh basil or cilantro (coriander) for garnish (optional)

Directions

1.       Preheat oven to 450F/230C.

2.       Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with ¼ cup of olive oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelized.

3.       Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into a large stock pot. Add 3 cups of the vegetable stock and bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third. Discard bay leaves.

4.       Use an immersion blender to puree the soup until smooth. Season to taste with salt and freshly ground black pepper. If freezing, let soup cool before transferring to freezer-safe containers

        Garnish in bowl with chopped fresh basil or cilantro.

 

 

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Recently a friend asked us to post our wedding photos – brought back memories so many years ago!

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 We are almost at 49 years of marriage – the big 50 coming up soon! Here are two pictures of that day. So young – I was just 19 and  my husband was 29. And we are still together! My father had died suddenly a few months before the wedding and you can see some of that sadness in my face – mixed with the wonder of being a bride.

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A gorgeous picture of our little family – all looking healthy and happy! Lucky us! And a great zucchini salad

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 Summers are wonderful in California – actually any time of year is great! And here is a super summer salad – no need to cook – light and easy to make – enjoy! Also a great picture of my son and I and then another one of our immediate family looking happy and healthy!

RAW ZUCCHINI SALAD

 INGREDIENTS

  • ·        1 pound medium or small zucchini, preferably a mix of green and yellow
  • ·        Salt to taste
  • ·        3 tablespoons freshly squeezed lemon juice
  • ·        1 garlic clove, crushed
  • ·        3 tablespoons extra virgin olive oil
  • ·        2 tablespoons finely chopped parsley, mint, chives, dill or a combination

DIRECTIONS:

 

1. Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.

2.   Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.

3.   Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.

 

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Telacu Foundation had its annual gala and I am honored to serve on their advisory board

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 What a star studded event it was! Hundreds of Telacu scholarship winners were on the stage and the tables were filled with luminaries from all over the State of California and elsewhere. And all of this is the brainchild and passion of David and Priscilla Lizarraga. It is an honor to serve on their advisory board – as their mission of finding worthy students and supporting them with money and mentoring is indeed my passion with the Larraine Segil Scholars. Here they are with their son David, the heir of the Telacu mission as well as a superb musician with many other talents to be sure. Of course I am accompanied by my husband Clive. What a FABULOUS evening down at LA LIVE. Priscilla developed and produced the whole event – and it was so professionally done that I suggested she take her skills to the academy awards! The evening was perfection!

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