Winston has made these a couple times. They are easy to make and taste great.

1 c raw walnuts (or roasted and unsalted)
1/4 c brown sugar
1/8 tsp cumin
1/8 tsp oregano
1/2 tsp chili powder
1/4 tsp salt
pinch of pepper and/or cayenne pepper

In large pan, combine walnuts and sugar over medium high heat. Stir frequently until sugar starts to melt. Lower heat, and stir continuously for 3-4 minutes, or until sugar starts to fully melt and cover nuts. Add spices and continue to cook for an additional minute or two, until nuts are well glazed and seasonings are well mixed in. Be careful not to burn! Pour onto sheet of wax paper on a cooling rack, and spread out. Allow to cool. Store in tightly-sealed container.

Posted by Rosa at 01:20 PM | Permalink | Comments (0) | TrackBacks (0)

Winston and I planted a small arugula plant in our vegetable garden and its grown like a weed. We simply can't keep up with it. I've been taking arugula to share with my coworkers for one month, eating it almost daily and still can't make a dent.

This is another good arugula recipe from the San Francisco Food and Wine Newsletter

Lemony Arugula Salad with Feta, Mint & Garlic Croutons

INGREDIENTS:
4 slices day-old sourdough bread, cut into bite-size cubes
2 cloves garlic, finely chopped
6 to 8 cups arugula
Handful fresh mint leaves
Zest and juice of 1 lemon
1 to 2 shallots, chopped
3 to 4 tablespoons extra virgin olive oil
8 ounces wonderful-quality feta cheese, preferably Greek
I
NSTRUCTIONS: Lightly toast the bread under the broiler. Do not let it get too dark, you only want crisp and crunchy. Remove it from the oven and toss with the chopped garlic. Set aside while you put together the salad.

Toss the arugula with the mint, lemon zest, shallots, then the olive oil and lemon juice. Top with the feta cheese and garlicky croutons. Serve right away.

Serves 4

Posted by Rosa at 11:20 AM | Permalink | Comments (0) | TrackBacks (0)