Listening to: A playlist of Melody Gardot, Mayra Andrade & Natalia Clavier. So beautiful!
Reading: A book on teaching Citizenship Education in the UK. It’s a relatively new subject and the book covers the hows, whys and what it is to be a citizen.
Loving: Washing all our dishes by hand rather than switching the dishwasher on. I’m not sure how long this will go on for, but when our dishwasher broke it took about ten days to get the replacement, and I got hooked on the routine of it. I love listening to music whilst making my food, so this really just gives me another chance to be barefoot in my kitchen, listening to music, avoiding all talk on politics and winding down for the day.
The weather has been beautiful for the most part this last month or so. We’ve had plenty of sunshine which has led to sunbathing in the bright green grassy parks, eating dinner out on the balcony and sitting out talking until the sun sets over the tree tops.
Dinners have become lighter too. Gone are the baked sweet potatoes I craved almost every day over winter and instead I’m craving fresh berries and for one reason or another, raw mushrooms. I never used to be all that about raw mushrooms, then one day on a whim I made Frank Stitt’s red onion and mushroom salad on arugula and things changed. I go for long periods with no mushrooms in my diet at all as, generally speaking, I prefer them raw to any other preparation.
This salad is a combination of many of my current favorite flavors all tossed together in one bowl. The mushrooms are marinated in lime juice & fresh minced rosemary in advance, the basis is arugula and seared red onion (as Frank taught me in his book Bottega Favorita!) and to that I added the freshest of raspberries, perfectly ripe and creamy avocado and the crunch of some sprouted sunflower seeds. I dressed it in a little raw avocado oil and some black pepper, but in truth, it’d be just fine without the additional oil as it’s already pretty juicy.
For the mushrooms, you just wash and slice them and put them in a little bowl tossed with the juice of one or two limes and the minced leaves of one sprig of rosemary. Leave it on the side for an hour or two until the flavors have been absorbed. When you drain the mushrooms it’s good to leave the flecks of rosemary on the mushrooms, so no rinsing!
For the onions, just slice a red onion horizontally and sear in a pan on the stove. Leave each side for a few minutes without moving them, until they’ve caramelized. When you take them out you separate them into rings as you toss with the arugula.
Separate enough arugula for two people between the bowls, toss the red onion rings and drained mushrooms in. If you’re using the avocado oil, feel free to drizzle a little on. Cube a hass avocado and add that, along with the raspberries. Top with the sprouted sunflower seeds, grind some black pepper over the top and you’re good to go!
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