green with a twist - cabbage hash for St. Patrick's Day

Corned beef and the fixings is really a dish that cooks itself with very little fuss. This year, why not take a little extra time with some of the side dishes, making them extra-special and delicious as well as nutritious?
This colorful, tasty and different Cabbage Hash is inspired by a recipe from one of my favorite cookbooks, "Vegetarian Planet" by Didi Emmons. The original dish is called "Little Cabbage Hash" referring to the use of Brussels sprouts as the main ingredient instead of cabbage. As expected, cabbage works perfectly in this recipe as well. Try it for something different this St. Patrick's Day, or any time you're in the mood for a simple but easy vegetable side dish.

Ingredients:

• 1 tablespoon olive oil
• 1-1/2 cups minced onions
• 2 cloves of garlic, minced
• 1 lb. cabbage, thinly shredded or chopped
• 1 large carrot, chopped in small pieces
• 1/2 cup of water
• 1 red or orange bell pepper, minced and seeded
• 1/2 teaspoon sea salt
• freshly ground black pepper to taste

Saute onion in olive oil until soft. Add garlic, cabbage, and carrot to the onions.
Add water and simmer the vegetables, stirring occasionally, about 5 to 8 minutes, or until water is completely evaporated (watch carefully to avoid burning dry).
Then stir in bell pepper, salt and black pepper to taste.
Saute one more minute and serve.

soup of the evening, beautiful soup!

Beautiful Soup, so rich and green,

Waiting in a hot tureen!

Who for such dainties would not stoop?

Soup of the evening, beautiful Soup!

- Lewis Carroll

Bright green in color and smooth as silk, this Spring Velvet Soup is rich, lush, packed with vitamins and minerals, and is very low-fat. The flavor is very similar to split pea soup, and its thick, creamy texture is achieved with potatoes, not with traditional thickeners or dairy products.

I've adapted this recipe from a terrific cookbook purchased at a farmers' market: "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert. The book encourages all of us to eat fruits and vegetables in season for freshness, taste, nutrition, variety, environment and local health.

Ingredients:

• 2 or 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 large leek, diced - white part and 1 inch of green
• 1 large stalk celery, diced
• 2 teaspoons dried tarragon (or 2 tablespoons fresh)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups vegetable broth (or chicken broth)
• 5 or 6 medium potatoes (about 3 cups), peeled and diced
• 1 bunch spinach, torn (about 2 or 3 handfuls)

In a large saucepan, saute onion, leeks and celery in olive oil over medium-low heat until wilted and not browned, about 15 minutes. Add tarragon, thyme, salt and pepper and combine well. Add broth and potatoes. Cover and simmer for about 15 minutes, or until potatoes are tender.

Add spinach and simmer for 5 more minutes. Remove soup from heat. Puree soup in small batches in a blender or food processor. Return soup to pan and place over low heat to continue heating.

If you like, 1/2 cup of milk can be added to the soup. Also, taste for seasonings. Garnish with a swirl of plain yogurt, sprigs of fresh herbs, or pretty chive blossoms.

Serves 4 to 6.

happy march 1st!

Fresh, tender asparagus - the perfect spring vegetable! Beautiful shades of green mixed with purples (or all purple, or all white), asparagus's visual appeal is as unique as its flavor.

One of my favorite ways to prepare asparagus is to simply sprinkle it with a bit of olive oil, a healthy squeeze of lemon juice, some salt and pepper, then wrap the whole thing in foil and cook to perfection for 10 or 15 minutes in a 350 degree oven. This technique also works with grilling.

I also love steamed, chilled asparagus with a great dipping sauce. My favorite is a take on the familiar Bearnaise sauce, but done as a rich but fresh-tasting mayonnaise. Sweet and mellow, tarragon is another one of my favorite flavors, and like dill, it seems to blend so well with all the lovely vegetables of spring, like asparagus, spinach and fresh peas.

Try this Bearnaise mayonnaise with chilled asparagus spears for your next spring fling:

• 1 minced shallot, or 2 teaspoons of minced mild onion
• 4 tablespoons white wine
• 2 tablespoons white wine vinegar (if you have tarragon vinegar, all the better!)
• 1 tablespoon dried tarragon
• 1 tablespoon dried dill

Heat together in a small saucepan until almost all of the liquid has evaporated. Keep an eye on it; once it begins to evaporate, it happens quickly. Also, you may want to turn on an exhaust fan or crack a window as the vinegar aroma does become a bit pungent.

Combine the reduced mixture with:

• 1 cup mayonnaise

Add salt and pepper to taste. Chill completely, and serve as a dip for fresh vegetables.

inspiration from ... quilts!

I truly love quilts and admire quilters and fabric artists. Would I like to be one? Sure. But, lacking even the most basic of skills, I limit my love of quilts to visiting quilt exhibits and shows, buying how-to books for quilts I'll never make, and even the occasional fabric purchase.

But this time, it was different. I recently purchased a copy of "The Mountain Artisans Quilting Book" by Alfred Allan Lewis, published in 1973. Pictured on the cover is the most wonderful art quilt, panel after panel of colorful whimsy and bright cheer. Fanciful mushrooms, rabbits, birds, flowers; a quizzical-looking snail and so much more. This "Rockefeller Quilt" became the basis of my newest collection of pendants (pictured above is one of them, "I Have A Bird In Spring) and has introduced me to new possibilities in designs, while retaining my own "signature" look.

If you are a quilter or other fabric artist, I recommend this book for ideas that are just as fresh today as it was in 1973. The story behind West Virginia's Mountain Artisans is enlightening as well, from their humble roots to their successes, even winning a Coty Award in the process of turning the world on to their craft.

Remember - inspiration can come from anywhere and you can apply nearly any concept to your own creative pursuits!