Cooking up the good life

Inspiration.

I bet you thought I’d be talking about how inspired I’ve been lately.  About all the great food I’ve been cooking and all the fresh produce I’ve been buying on this side of the equator where the late summer heat is still making it hard for me to sleep.  NOT.

I am sitting here, in our warm apartment in Mendoza with an abundance of material, struggling with what to write about.  In many ways, it is like standing in front of the kitchen cabinet, or the refrigerator and struggling with what to cook.

Most of us go through our days methodically.  Often happily, or at least contendtedly, but inspired?  I am not so sure.  And truthfully, I am not sure if it is appropriate to expect inspiration with any kind of regularity.  Writing a blog can be a lot of pressure-something I didn’t really think about when I began.  What makes what I have to say interesting enough for someone to take time out of their undoubtedly busy day to read it?  Furthermore, isn’t it presumptuous to assume that I have anything to say worth publishing?

I went through many of these same questions with the publishing of my cookbook.  I think many teachers struggle with this question, sometimes on a daily basis.  Perhaps most people do, no matter what their profession.  Even if we love our work, and feel that we are good at it (that alone is a stretch for some) to feel inspired is another thing altogether.

So, what inspires me?

More than anything, it is people who inspire me.

The farmers and producers who work harder than anyone I know, doing some of the hardest work there is, for the love of what they do.  These are not people who are in it for the money, or the fame, but because it is in their blood.  It is their connection to the land, to their community,  to their families.

Moms inspire me.  The incredible degree of giving that they (we) do, because we have children, and because we are multi-taskers.  Really, show me the mom who isn’t doing multiple things at once and throughout the day, because it needs to be done.

Athletes. I love people who push their bodies as far as they can be pushed and take pleasure in doing so. I would add that only those who take good care of their bodies inside and out are inspiring to me.

Food comes in a close second. Fresh food. Color, texture, flavor.  Food that Brings me in touch with place and season and the people behind it. Food that satisfies me, fills me up without weighing me down, looks and tastes like goodness.

Talking about food, describing it really does get me excited about cooking and eating it.  So, I think I have solved my inspiration problem.  While it is becoming fall here, and there is suddenly an abundance of squashes and apples, I know it is becoming spring in my neck of the woods. Here is a delicious, light and springy recipe from my cookbook that is a tangy way to welcome warmer days.

POLENTA AND ARTICHOKE SALAD (VEGAN)

This began as an accidental discovery to use up leftover polenta. The delicious dense grain of polenta combines with the tangy lemon. With the artichokes, tomatoes and capers, the result is a savory, multi-layered yet amazingly balanced salad. The combination is really lip smacking.

The Family Kitchen: With already cooked and cooled polenta, kids can enjoy cutting the soft polenta with a butter knife. Or give them cookie cutters and let them get creative with shapes!

Prepare polenta  in shallow oiled baking pan and allow to cool. When cool, dice into 1 inch pieces (or see note above) and set aside.

1/3 cup olive oil

1/3 cup balsamic vinegar

1/4 cup lemon juice

3 cloves  garlic, minced

1 tsp salt

1 small red onion, sliced thinly

2 ½ to 3 cups canned artichoke hearts, finely chopped or pureed

2 cups sun-dried tomatoes, re-hydrated in warm water and chopped

Fry polenta in 2 to 3 tablespoons of the oil until well browned on both sides. Set aside. Combine remaining olive oil, vinegar and lemon juice, add minced garlic and salt. Mix together onion, artichokes, polenta and sun-dried tomatoes with the fried polenta, and dress with the oil and vinegar mixture. A great addition: Add a pound of cooked and diced chicken breast.

Serves 6 to 8