I know I have been M.I.A for quite some time. Life has been a crazy roller coaster of a broken neck recovery, moving across the country, going back to traveling for work, romance and just living. Some very high highs and some very low lows. I am happy to report that overall I am continuing to feel blessed, lucky and loved, but not without some bumps in the roads.

I am in Michigan or as those who live here love to call it, "the Mitten," because the state resembles a mitten when viewed on a map. I purchased a Michigan cutting board to hang in my new kitchen so I can learn my new states geography one slice, dice and chop at a time. We shall see how that goes since I am geographically challenged (understatement of the year).

I am learning about all things Michigan! Like the fact that a sliding glass door is now called a "doorwall." Or the fact that there is a reason for a weather report, not just in the winter, but all year round. Or the fact that you can have a fire in your backyard without fear of torching the entire state. Or the fact that there are certain ingredients for recipes that you can't get year round, what exactly is this thing called seasons? This list could continue for pages, but you get the idea.

So since I have been absent from my blog for quite sometime I thought it would be appropriate that I start back up the night I made a recipe called California Salad. Ya know a shout out to my previous state, and with my cutting board a tribute to my current state. Speaking of which, one of the other things I learned that sometimes it is too hot to cook. And by that I mean this is the first weekend that I have experienced Michigan humidity and so the thought of turning on an oven....well it just wasn't an option. And this recipe appealed to me because it was light, easy and only required brief cooking, which would not turn my house into a sweat lodge.



First of all you hard boil some eggs. I am sure we have all had some hard boiled egg successes and some epic failures. Ya know the kind where the shell sticks to the egg and all you get is a yellow blog and a hint of white. Well this technique actually worked very well...put eggs in cold water, about one inch over the eggs. Bring to a boil and then simmer for 10 minutes. Run the eggs through cold water and set aside. When I peeled them about 20  minutes later the shells came off without hesitation. Success!!

Next saute a can of garbanzo beans in a tablespoon of olive oil. I also learned a non-geography related lesson with these beans. When you saute them at a high heat in oil they sometimes explode. Yup!! I had garbanzo beans and skins scattered across my floor as when I put them in the hot pan of oil they reacted like popcorn. Just a word of caution!!

After the garbanzo beans have cooked for approximately 3 minutes, add 1/3 cup pumpkin seeds or pepitas (as they are called in Cali). Cook for another minute. A few of these ended up in my mouth prior to the salad. Oopsie!!

Toss the 5 oz of mixed baby greens, 8 radishes that you slices and the sprouts in a bowl.


As a side note, I must add that I was pretty excited to find sprouts. This was a childhood favorite of mine and I loved avocado, cream cheese and sprout sandwiches as a kid. There is actually a Danah kid legend about me trying to order one of these sandwiches in a swanky NY restaurant at the age of 5ish and them staring at me like I had 3 heads. "What!! I am from Cali lady!! Why are you looking at me like that?" I did not say that, but that is what I was thinking as I stared up at the lovely waitress with my giant 5 year old brown eyes and chubby cheeks. I did not get my sandwich. Hence, the lesson about seasonal fruits and vegetables. However, today I was able to find an avocado...come December...well I will keep you posted.


Next I made the salad dressing, which was a combination of Greek yogurt, olive oil, vinegar, chives and salt and pepper. It was good, but this is probably the only thing I would change about this recipe. I was just a little bland.

Finally serve the lettuce mixture with the chopped eggs, sliced or diced avocado, the garbanzo bean mixture and the salad dressing.

Here is the actual recipe:

• 6 large eggs
• 2 tablespoons extra-virgin olive oil
• 1 15 -ounce can no-salt-added chickpeas, drained, rinsed and patted dry
• Kosher salt and freshly ground pepper
• 1/3 cup unsalted pepitas (hulled pumpkin seeds)
• 1/2 cup plain low-fat Greek yogurt
• 2 tablespoons apple cider vinegar
• 2 tablespoons chopped fresh chives, plus more for topping
• 1 5 -ounce package mixed baby greens (about 8 cups)
• 2 ounces broccoli sprouts or alfalfa sprouts
• 8 small radishes, sliced
• 1 avocado, sliced

It is truly light, refreshing, tangy and perfect for a warm Summer evening. I had mine with a citrusy Washing Chardonnay and I was truly so content....especially since tonight is my first night alone in my new home...and I am just enjoying the house, Miss Kitty and my own company. Cheers from my new state!