The image is from a greens and herb vendor at the Kingston farmers market. Sometimes these guys can be lifesavers.
Suzen’s cooking school, Cooking by the Book, offers team building classes for corporations. Teams come here and socialize for a bit, then cook together in our very large kitchen, and naturally eat what they have just cooked. Enough people have passed through our kitchen to fill Giants Stadium. Twice.
So Suzen has seen everything. She tries to anticipate what is coming by planning and planning. Asking questions and asking again.
There are, despite all that, occasional surprises. She tries to anticipate food needs for those who come to cook and eat. Allergies, vegetarians, vegans — everyone is welcome and everyone can be prepared for.
Except, sometimes as we are plating the food they have prepared, Suzen will get a note from someone in the event saying, typically, “I’m actually vegan and I don’t want to make a fuss but while I just cooked that chicken, I can’t eat it.”
That’s why Suzie usually has on hand a stash of Portobello mushrooms, ready for a quick turn in the sauté pan. But what if the person, God bless them, is allergic to mushrooms, too?
Thank God for Alice Waters. In her new book The Art of Simple Food II you will find a lifesaving recipe, right there on page 40, second recipe in the lettuce chapter. The idea is refreshing, simple, and refreshing simple: combine greens, herbs, yogurt and some spices to create a lovely tortilla filling. Complement the fresh garden ingredients with the nutty warmth of a grilled tortilla, and you have a meal anyone, or any rabbit, can enjoy.
We do hope you’ll visit Cooking by the Book and enjoy an event with your team or your family. Don’t hesitate to mention any special food needs. We please any palette. It’s Suzie’s pleasure.
Garden Salad Tortilla
Yield: 1 serving
- 1 handful of salad greens
- A few tender herb leaves
- Spoonful of plain yogurt
- Sprinkle of salt [exotic is grand]
- Pinch of freshly ground spices [cumin, coriander, nigella, or fella]
- 1 whole wheat tortilla
- Drizzle of good olive oil
Gather, wash and dry well the greens and herbs.
In a small bowl, mix together the yogurt, salt, and spices.
Over a gas burner or in a hot pan, grill/warm the tortilla. Place the warm tortilla on a plate, spoon the yogurt over half the tortilla, add the greens and finish with the olive oil.
Fold, bite, savor.
Consider Alice’s advice to be growing your own greens, no matter how small your living space.
Source: The Art of Simple Food II by Alice Waters
Photo Information [top picture]: Canon T2i, EFS 60 mm Macro Lens, F/5.6 for 1/20th second at ISO-3200