What's for lunch - Butter Bean Salad

We had a little bit of a late start to this week after a long weekend. I spent the weekend down in Portland at a Nosework trial with my little girl Mischa. Mr. Ramon was single dad for the weekend with the other two pups and a visiting pup as well. 

Needed to pull something together quick that would pass the taste test of Mr. Ramon. Another mediterranian inspired salad is what I went for. What makes this one so good is the fresh oregano and a hint of cumin. I think it tastes better the next day. After all the flavors have melded together.

Butter Bean Salad

This makes 4 large servings

• 1 13oz can butter beans drained and rinsed
• 1/4 chopped red onion
• 1 1/2 cup english cucumber chopped 
• 4 roma tomatoes chopped
• 2 tablespoons fresh oregano chopped
• 1 tablespoon flat leaf parsley chopped
• 4 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tsp ground cumin
• salt and pepper to taste

Mix first 6 ingredients into a bowl. In a second small bowl whisk the olive oil, lime juice and seasonings. Pour over the salad and mix. 

I sent this to work with Mr. Ramon the next day. Added a little bit of feta on top and sent him with toasted pita chips on the side. Enjoy!

Carrot Pickles

I have always loved the hue of purple carrots. They are so pretty with their contrasting purple skin and orange flesh. I thought they would make some really pretty carrot pickles.


I love to pickle foods. Almost any fresh food can be pickled. I have a couple of brine recipes I like to use. This one is nice and spicy with the addition of the red pepper flakes.

Pickled Carrots 

 
3-4 fat carrots
Slice the carrots into slim stick, thin rounds or any desired shape

1 1/2 cups white vinegar
1 1/2 cups filtered water
3 tablespoons coriander seeds
2 teaspoons black mustard seeds
2 tablespoons pickling salt
1/2 teaspoon red pepper flakes
3/4 cup sugar
1 bay leaf per jar

Combine the brine ingredients in a medium-sized, non-reactive pot. Bring to a boil. Taste and adjust spices to please your palate. Add the sliced vegetables. Stir to combine and remove from the heat.

Fill prepared jars. Wipe rims and apply lids. Process in a boiling water bath for ten minutes (starting time after the pot has returned to a boil).

These should rest for a few weeks or months before opening to let them infuse with the flavors of the spices. 

Makes three pints.

Sparrow Bakery - Bend, Oregon

Mr. Ramon and I took a long weekend to go to Bend, Oregon. This is where I grew up through the age of 14 before moving to Southern California. My mom and her husband moved back to Bend two years ago. They have 3/4 of an acre in unincorporated Bend - fully fenced the pups could run safely in their own personal dog park.

I love visiting Bend - so much of it is the same from my childhood and so much is new and bigger. It has a small town feel and nature is so close at hand. Mr. Ramon spent the weekend golfing, fishing and eating. I spent time with mom antiquing, completing decorating projects and eating.

I wanted to find a great bakery while I was there and share it with all of you. Sparrow is a hidden gem in Bend. The cafe is only part of the picture - Micah the owners passion lies with bread - and about a year ago he opened Bread LaVoy on 3rd street in an old donut shop that I remember fondly as a child. His bread is mostly wholesaled - but at the 3rd street location you can pick up a fresh loaf.

The four of us had a great lunch at Sparrow.  I loved the building immediately with its old brick and charming decor.





I had heard about their hand folded croissants - and had to try them. I am not a huge croissant fan as they seem airy and flakey and a bit boring. These were amazing - heavy and loaded with butter - perfectly crisp and browned on the outside with a moist and chewy center with layer and layers of dough.

My mom and her husband had the soup de jour which was cream of mushroom. They shared the croissant.

Mr Ramon had the Sparrow version of a Monte Cristo sandwich and I had the tuna melt - both yummy!

Here are some other goodies from their case - they all look amazing.

If you find yourself visiting or driving through Bend - stop by Sparrow - you won't be sorry!!

Sitka & Spruce

Mr. Ramon took me to lunch today to the new Sitka & Spruce in the Melrose Building on Capitol Hill. Matt Dillon's new space is lovely - open and clean with vintage school chairs and an amazing long butcher block table off of the center island that has 12 seats communal style.

We shared a few plates and I took some pictures of them all - so amazing.  I really recommend that you stop by for a bite sometime.

The seating



Mr. Ramon gets ready for a great meal!



First course - spring vegetables in a light vinaigrette



Scallops with sorrel sauce on toasted bread



Dessert rhubarb with creme fraiche and a cookie



Mr Ramon finishes up with coffee

Le Marais - our neighborhood in Paris

While in Paris we stayed in the wonderful Le Marais neighborhood. Full of great food and shopping but also all of the usual Paris type establishments that make this city so fun - cafes, butchers, bakers, pastry shops and green grocers - just to name a few.

We arrived tired but exhilarated - so we decided to start walking our neighborhood and get a sense of what is and Paris had to offer.

Hungry and ready for a breakfast - we stopped in for a little coffee and Croque Monsieur (a wonderful version of grilled ham and cheese with a bechemal or mornay sauce). This is not your typical breakfast item and garnered some unusual looks from our waitress. But once she knew we were americans it all made sense.

I was amazed at the amount of pastry/bakery options that one neighborhood could support. From basic bread to fancy pastries and confections.

This store had amazing marshmallow options as well as beautiful cakes and pastries.





The butcher shops were so pretty - these people take their craft very seriously and meat was displayed like works of art. Some still had feet and heads attached - it was nice to see a culture still in touch with their food. Not like here where most things are shrink wrapped - boneless and no longer representing the animal that it once was.



There were a great deal of deli type stores - filled with cured meats, salads, cheeses etc. A great place to stop and pick up a meal or side dish. We oohed and ahhed over the aspics and meat gels.





One very cool little chain of stores is called the Daily Monop. Here you can get a wide variety of pre-made sandwiches, salads and soups. Also prepared fruit, yogurt, beverages and dry snacks. There is a variety of fresh-baked bread and rolls to choose from as well.

We stopped by here regularly for little snacks - it was so convenient to say - "I am running down to the Monop", it was so close and handy.