Early Spring Menu

Consomme with Snap Peas
Rice with Black Olives
Broiled Salmon with Thyme
Steamed Broccoli with Honey Mustard Dressing
Sauteed Radishes and Greens with Sesame Seeds
Lemon Carrot Salad

The rice is cooked in a way that can omit soaking ahead of time. While cooking the grains, prepare all vegetables and make the dressing. Create each vegetable dish one by one, and end with the soup. When everyone is seated, broil the salmon.


This clear soup is deliciously light and beautiful when served in decorative ceramic bowls. Instead of snap peas use small quartered onions, wild onions, or scallions.

       1 quart soup stock (see Soups)
       1 cup snap peas, cut diagonal or left whole
       1/2 to 1 tablespoon sea salt
       Black pepper to taste
       2 tablespoons chives, minced
       4 dandelion flowers for garnish

Strain the stock well and bring to a boil. If the stock is very strong, add water so the soup will be flavorful, but not overpowering.
Add snap peas and let simmer for 1-2 minutes.
Season with salt and pepper, then let the soup simmer for another minute.
Serve immediately in individual bowls and garnish with chives and dandelion flowers.


The light-colored rice and dark olives contrast each other appetizingly. Use freshly pickled olives or fresh olives packed in oil. At times substitute the water with a light soup stock.

       2 cups short grain brown rice
       4 cups spring or well water
       1 teaspoon vinegar or liquid from cultured foods
       1/4 teaspoon sea salt
       1/2 cup black calamari olives, drained, pitted and sliced

Rinse and drain the rice.
In a heavy-bottom pot place rice, water, and one teaspoon vinegar, or liquid from cultured foods.
Bring water and rice slowly to a boil over low heat, for about 20 minutes.
Add salt and cover. Insert a flame tamer between the pot and heat source.
Let it simmer for 50-60 minutes.
Remove the pot from heat and let the rice rest for 10 minutes.
Use a wooden spoon to transfer the rice to a serving dish.
Garnish decoratively with olives. Cover with a cotton cloth or rice mat until ready to serve.


Salmon is nutritious and deliciously fatty. Cod, catfish, or tuna can be cooked instead. Watch the broiling closely so that the fish cooks just enough to make it tender but not dry.

       2-4 salmon filets
       4-6 tablespoons extra virgin olive oil
       4 pinches of sea salt
       1-2 tablespoon fresh thyme, minced, and 4 sprigs for decoration

Rinse the salmon filets and dry them on paper towel. Lightly brush filets with olive oil and place on an oiled cookie sheet that fits the broiler.
Broil filets 7-12 minutes depending on size. Turn over and broil for another 5 minutes, or until the surface is slightly brown.
Sprinkle the remaining olive oil, a pinch of sea salt and fresh thyme on top of each filet and serve immediately. Decorate the plate with sprigs of thyme.


Broccoli florets add a lovely, strong green color when steamed. Served with mustard dressing this dish becomes slightly pungent, sweet, and refreshing, which complements the fish and rice well.

       2 cups medium broccoli florets
       2 tablespoons unpasteurized raw honey
       2 tablespoons mustard, stone ground
       4 tablespoons extra virgin olive oil (optional)
       1/2 teaspoon sea salt

Trim the stems of broccoli and cut florets from the stem up, gently separating heads. Make sure they are all about the same size.
Steam the broccoli florets in a steamer, or layered in a pot with 1/2 inch water, for 5-7 minutes. The broccoli should be tender, yet crisp. Immediately place the broccoli on a serving dish to cool.
Make the dressing by stirring honey, mustard, oil and salt together in a cup.
Just before serving, pour some of the dressing decoratively over the broccoli.


Radishes are commonly eaten uncooked. Experience how delicious they are when lightly sauteed with a dash of tamari soy sauce. The pungent flavor and cooling nature of the raw radish disappears. The texture becomes soft and moist. The sesame seeds add a light bitterness to the meal.

       1/4 cup sesame seeds
       2 tablespoons extra virgin olive oil
       20 round radishes, trimmed and quartered
       1 cup radish greens, washed and cut into 1-inch pieces
       1 tablespoon water
       1-2 tablespoons tamari soy sauce

Soak the sesame seeds for 5-10 minutes, and then drain them thoroughly. Heat a stainless steel frying pan and add seeds. Dry-roast the seeds until they are easily squeezed between thumb and ring finger. Stir constantly and rhythmically. When done, set them aside in a bowl to cool.
Pour oil into a lightly heated frying pan. Add radishes and saute for a few minutes.
Add the green tops and water. It may not be necessary to add additional water if enough rinsing water remained on the greens. Cover the pan with a lid and let it simmer for 2 minutes.
Pour off any extra liquid.
Lightly season with tamari soy sauce and simmer for 1 minute. Place the radishes and greens in a serving dish.
Before serving, add roasted seeds and mix well.


This bright, delicious orange salad lifts the meal. It is satisfying, zesty, and quite refreshing.

       2 medium-size carrots
       A pinch of sea salt
       Juice of 1/2 to 1 lemon
       Sprigs of parsley for garnish

Grate the carrots on a fine grater.
Add sea salt, season with lemon juice, and blend well.
Garnish with sprigs of parsley.

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