Mexican rice


Growing up, we called it “red rice,”  and it was special because it was made in a pan instead of a small pot, and you put all kinds of stuff into it instead of just a bit of salt and a pat of butter like we’d do with plain white rice. Leftovers, if we manged any, were treasured, heated, and placed in tortillas with avocado, or, as I got older and lost my fear of chiles, some salsa. Continue reading “Mexican rice”

Socca with rainbow chard


I love these. Pretty much anything with chickpea flour is going to be a winner with me. And we’re throwing greens on top? Heck yeah! In Provence, these simple, thin flatbreads are called socca. Just over the border in Liguria, they are called farinata. You can make small socca like I do for this recipe, or you can make large pieces that you slice up for sharing. On their own, socca are relatively simple in flavor, and given that, the addition of any herbs or spices really stands out. In this case, just a few grinds of black pepper are easy to notice, as is the chickpea flavor and the little bit of tumeric. All the flavors get to shine in this dish. Continue reading “Socca with rainbow chard”

Quinoa salad à la 1999

In 1999, before quinoa was common on even our Bay Area menus, I came across this recipe in the staff lounge of the Berkeley middle school I was working at as a first year teacher. This middle school’s garden and cooking program regularly fed the staff their leftovers in the lounge, accompanied by photocopies of the handwritten recipes students followed, prepared and shared. Continue reading “Quinoa salad à la 1999”