Savory Artichokes and Cannellini Beans

Pssst. You may have already suspected it, I have a secret love ... and it is .... artichokes!

You name it, simply boiled with mayonnaise, stuffed, marinated, on crostini, in salads, in sauces for chicken or pasta, antipasto trays, in quiche, fritattas, tarts, oh and battered and deep fried. I have been known to buy the giant jar of marinated hearts at Costco "just so I'll have some." You can see the addiction is quite pervasive. But I have never, ever used just plain old canned hearts packed in water, until now.

Recently, while at Trader Joe's I was drawn to their fresh 'chokes. They were huge globes, pretty to look at but offered no fresh squeak and cost a dollar apiece. My Dad told me, "If it doesn't talk to you, don't buy it." So I didn't. But my hunger for this prickly treasure was only heightened. Round the corner was a display of canned chokes for .99 cents. Well, why not?

Like my many "one off" foodie items, it sat on the pantry shelf waiting it's turn. I needed some time to marinate an idea, and honestly, I don't always know where they come from. The result, tasting of buttery and savory Mediterranean goodness we'll want to enjoy again and again. As usual there is an ingredient you might not suspect, but you'll have to check out the full recipe to find it. What do you think it could be?

Savory Artichokes and Cannellini Beans with Roasted Chicken

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Jerk Inspired Black Beans and Rice

Lots of titles ran through my mind for this post; Not a Jerk, Maybe a Jerk, or my husband's contribution -- Don't Be a Jerk Black Beans and Rice. Despite the humor, this turned out to be a lovely weeknight surprise as I raided my pantry and the produce drawer for something that took us away to tropical paradise.

Earlier in the week we grilled some fresh pineapple to go with our chicken. If you haven't given this a try, oh please you must soon. The carmelization of the sweet sugars, the hint of smoky goodness adds so much flavor, and it freezes really well. Having that and a fresh, ripe Honey Mango sent me to the islands when my darling dear asked, "what's for dinner honey?"  Usually, this combo turns into a fragrant fresh salsa or cooked chutney for fish, chicken or pork. Yet tonight with some black beans, a little leftover rice, and a handful of spices, dinner rang of Reggae and Jamaican tang. Can you hear the steel drums in the background yet? Oh Mon! Check out the recipe to find the super special secret ingredient! This dish can be a zingy side or a vegetarian main course.

Grilled pineapple and honey mango inspired this "Jerk" recipe

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A Week of Discovery and Smoked Salmon Quesadillas

If you think about it, after a lifetime in your field, how many chances to you get to give back to those coming up the ladder behind you? In an information age, dominated by software changes every six to eighteen months the notion of apprentice and journeyman are blurred. Who is the new craftsman, what skills are needed for this new age? Creativity, problem solving, team work, organizational awareness and adaptiblity come to mind. I find that people get locked into their jobs and forget about the opportunities for coaching and mentorship. If, after a lifetime spent on the job, you forget to share the wisdom and lessons learned along the way, then what indeed is your legacy when you're no longer active in the field. There is no marble statue, or perfectly crafted silver tea set that stands the test of time.

Luckily for me I had a chance to spend a week just doing that. Giving back and helping others validate their innate strengths and offer non-judgmental feedback on areas to strengthen. To share what has taken a career life to learn and turn it into teachable moments.

It was a grueling week in an idealic setting. Who wouldn't think that a week at Asilomar would be a picnic. The weather, the best the peninsula could offer with cool bright skies, the steady rhythm of the ocean waves pounding in the near distances between our conference hub and the beach. Inside the meeting rooms an earnest intensity vibrated. We worked from 6:30am to 9 or later each night -- all week. Actively learning, writing, thinking, and talking amongst ourselves. Developing bonds that bore the markers of friendships held for years. For all of us it was an opportunity to learn about ourselves in safety. At the end of the week, the next step on our personal journeys lay before us.

Asilomar State Park Boardwalk - What is the next step?

What on earth does this have to do with food you ask?  During our communal meal discussions my interest in food became evident to the delight and possible dismay of my table mates. On the last day, a dining companion said, "...but what do you eat during the week?"  After driving over an hour to get home, greeting my dear husband and dogs (plus a quick nap) I had the answer.  Smoked Salmon Quesadillas!  So, dedicated to my new found friends is something to celebrate the Cinco de Mayo meal we missed at Crocker Dining Hall. A little delight that goes quickly from prep to table.

Smoked Salmon Quesadilla

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