By Laura Stec
E-mail Laura Stec
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en... (More)
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. Yet I still keep discovering. Actually, I adapt everyday by new lessons learned from teachers, customers and students. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. (Hide)
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God bless lettuce, all that leafy, green goodness that many of us just don’t eat enough of. I was in Lucky grocery getting a sandwich today and every one of the twelve deli salads was white, except for the broccoli salad, way in back. I wish I took a picture. The presentation looked so, …well, …. so heart clogging. Does anyone actually believe that goopy gloop digests efficiently in our bodies, especially when piled up next to the double counter of fried chicken and fried potatoes?
Lucky for you there is lettuce in them there hills.
The baby Miner’s lettuce is out around town. Go find it!
It’s at a perfect part of the growing cycle where the roots come out easy, and the ground doesn’t stick.
If you have a Northern California backyard with any new green, there’s a good chance Miner’s lettuce is growing near by. Pick and eat immediately, because once the flowers come, it bolts to seed and loses it’s fresh spring, light citrus, white pepper taste.
Give those cute, green hearts a little wash and refresh in cold water. Spin in a salad spinner, and add to your regular salad, stem and all, or go solo and serve simply; here with thin pear, shaved macadamia nut, toasted sesame seed, flake salt, and drizzle of good quality olive oil.
Miners lettuce also makes a seasonally fun garnish; posing here with EZ Seasoned vegetables, Trader Joes veggie wontons, and a drizzle of umeboshi vinegar and toasted sesame oil.
Or maybe awomen?
Oh Green Goddess - lettuce pray.