Finally one of my dreams is coming true. I have always dreamet of working with a chef to create dishes centered around the principles of Chinese Medicine. I am proud to be collaborating with Micheal Trombetta a local Truckee Chef. The Trombetta family has been friends of mine for many years and I have been able to watch Mike excel in his field. Mike has won many awards but my favorite was two years ago Mike won the Blazing Pans competition out at North Star. Mike then progressed forward to open his own Personal Chef Services called Farm to Belly. Mike’s foundation is his relationship with local, sustainable farmers and ranchers. He uses meats and produce from the surrounding Truckee Tahoe area.
Summer is still upon us and when living in a hot climate it is very important to moderate your hot and spicy food and incorporate more cooling foods. Just a reminder that garlic and ginger will create a warming trend in your body as well. Supplementing your diet with cooling foods will help cool the inside of your body while the outside climate is roasting. I recently sent Mike a list of cooling foods that I found referenced in a phenomenal book called Healing With Whole Foods. Some cooling foods that were recommended were apple, banana, pear, persimmon, cantaloupe, watermelon, tomato, all citrus, lettuce, radish, cucumber, celery, button mushrooms, asparagus, swiss chard, eggplant, spinach, summer squash, chinese napa cabbage, bok choy, broccoli, cauliflower, sweet corn, zucchini, soy sprouts, tempeh, mung beans and their sprouts, alfalfa sprouts, millet, barley, amaranth, kelp and all seaweeds, yogurt, peppermint, dandelion greens and root, honeysuckle, flowers, nettles, red clover blossoms, white peppercorn, cilantro & marjoram. Here is the yummy recipe that Mike came up with. I invite you to add other cooling foods as a side dish and to other meals through out the day. Enjoy!
Red Amaranth – from Sierra Valley Farms, Beckwourth, CA
Amaranth has a short season, so get it while you can! If unavailable, use Gary’s European Mix.
Toss amaranth with a few drops of champagne vinegar, Calolea Tuscan Extra Virgin Olive Oil and a pinch of kosher salt.
Artichokes – from Rodriquez Ranch, Watsonville, CA
Boil artichokes in water, juice from 2 lemons, a touch of white wine and kosher salt until tender about 25-30 minutes. Shock in ice water until cool.
Then peel off outer leaves (reserving for snacking), and scoop out the fibrous center of the heart.
Cut the artichoke in 1/2. Slice one of the halves thinly. Reserve the other for plating.
Toss both with Calolea Meyer Lemon Extra Virgin Olive Oil, kosher salt and fresh ground black pepper.
Baby Heirloom Tomatoes – from The Natural Trading Co., Newcastle, CA
Cut in 1/2 and toss with Calolea White Balsamic Vinegar, aged 12 years.
Broccoli Rabe – from Sierra Valley Farms, Beckwourth, CA
Blanch Rabe. Drop in boiling salted water for 30 seconds. Remove and shock in ice water until cool.
Toss with Calolea Orange Olive Oil and sea salt.
Parmigiano Reggiano – Parma, Italy
Shave with a vegetable peeler
Plate your seasoned veggies as desired and top with the shaved Parmigiano.
Enjoy your simple farmers market salad!