Feel Good Monday Post: Listen Well

June 23rd, 2013

Hi Everyone,

My computer is finally up and running again, hurray!

I hope you are all off to a wonderful start of summer. June is a busy month for many of us. Lots of end of the school year events and celebrations. Taking the time to check in with both ourself and another brings life to the moment we are in. If can listen well, wonderful moments are created! Below is a famous Sanskrit Proverb I found in a collection of poems last spring.  It has stayed in mind these last couple of months.  As we close this busy month , I thought I would share it with you with the hope that we all remember to savor the day.

Look to this day, 
For it is life, 
The very life of life. 
In its brief course lies all 
The realities and verities of existence. 
The bliss of growth, 
The splendor of action, 
The glory of power. 
For yesterday is but a dream, 
And tomorrow is only a vision. 
But today, well lived, 
Makes every yesterday a dream of happiness. 
And every tomorrow a vision of hope. 
Look well, therefore, to this day. 

Below is a recipe by a chef that I recently discovered through two foodie friends of mine. His name is Yotam Ottolenghi.   Each of his recipes are bursting with flavor and are gorgeous to look at as well.  If you are looking for a new cookbook, check out Plenty and/or Jerusalem.  

Enjoy and Happy Summer!

Lysa

Recipe: Green Bean Salad With Mustard Seeds And Tarragon

By Yotam Ottolenghi

Serves 4

1 1/4 cups green beans, trimmed

2 1/4 cups snow peas, trimmed

1 3/4 cups green peas (fresh or frozen)

1 tsp mustard seeds

3 tbsp olive oil

1 tsp nigella seeds

1/2 small red onion, finely chopped

1 mild fresh red chile, seeded and finely diced

1 garlic clove, crushed

grated zest of 1 lemon

2 tbsp chopped tarragon

coarse sea salt

1 cup baby chard leaves (optional)

Fill a medium saucepan with cold water and bring to the boil. Blanch the green beans for 4 minutes, then immediately lift them out of the pan and into iced water to refresh. Drain and dry.

Bring a fresh pan of water to a boil and blanch the snow peas for 1 minute only. Refresh, drain and dry. Use the same boiling water to blanch the peas for 20 seconds. Refresh, drain and dry. Combine the beans, snow peas and peas in a large mixing bowl.

Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop, pour the contents of the pan over the beans and peas. Toss together, then add the nigella seeds, red onion, chile, garlic, lemon zest and tarragon. Mix well and season with salt to taste.

Just before serving, gently fold the chard leaves, if using, in with the beans and peas, and spoon the salad onto plates or into bowls.