Pasta salad in the style of pasta carbonara.

AP Photo | Matthew Mead

Pasta carbonara — richly cheesy, creamy and studded with crisped pancetta — is easily one of the most comforting of pasta dishes. The only trouble is, with the onset of warmer weather we tend to crave salads more than steaming bowls of pasta. So for this recipe, we decided to have it both ways.

We borrowed the key ingredients from pasta carbonara — right down to the eggy sauce and savory pancetta — but remade them as a picnic-worthy pasta salad. Every bit as delicious as the traditional dish, but far more refreshing on a hot day.

And as with most pasta salads, this one is easily adjusted and added to. Sliced sun-dried tomatoes, marinated mushrooms, roasted red peppers, even blanched asparagus all would make fine additions.

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CARBONARA PASTA SALAD

Start to finish: 30 minutes

Servings: 8

16 ounces gemelli or rotini pasta

9 ounces finely chopped pancetta

1 cup fresh peas

3 egg yolks

3 cloves garlic, minced

1 tablespoon Dijon mustard

2 tablespoons white balsamic vinegar

1 tablespoon lemon juice

1/2 cup mild olive oil

Salt and ground black pepper

1 cup grated Parmesan cheese

3 scallions, thinly sliced

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain well, then spread on a rimmed baking sheet to cool.

Meanwhile, heat a medium skillet over medium-high heat. Add the pancetta and cook until crispy, about 6 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain and cool. Add the peas to the skillet and cook just until tender, 3 to 4 minutes. Transfer to the plate with the pancetta and allow to cool.

While everything cools, make the dressing. In a blender, or in a medium bowl with a whisk, combine the egg yolks, garlic, mustard, vinegar and lemon juice. In a slow stream, add the oil, whisking or blending until thick and smooth. Season with salt and pepper.

In a large bowl, combine the cooled pasta, pancetta, peas, dressing, Parmesan and scallions. Toss well. For best flavor, cover and refrigerate for at least 1 hour.

Nutrition information per serving: 560 calories; 270 calories from fat (48 percent of total calories); 30 g fat (10 g saturated; 0 g trans fats); 110 mg cholesterol; 48 g carbohydrate; 3 g fiber; 3 g sugar; 20 g protein; 810 mg sodium.

Vegetarian Thali at Cardamom.

Mary Bilyeu | Contributor

My dear friend Marcie joined Jeremy and me at Cardamom recently; Marcie and I had been counting down 'til it opened, and Jeremy was happy to share in the adventure of trying a brand spankin' new restaurant.

Marcie, unfortunately, suffers from numerous food allergies and intolerances; so Cardamom's menu — which provides a code indicating which items are vegetarian or vegan, which can be made gluten-free or vegan, which ones contain nuts or gluten — makes ordering much easier for those who need to be careful with their diets. Our waitress, Grace, was wonderfully helpful, too, in answering questions and checking with the kitchen to find out information about ingredients.

We ended up ordering an array of items from the lunch menu (available Tuesday - Friday 11 a.m. - 3 p.m.) to try numerous dishes. The dinner menu is more extensive and costs a bit extra because of larger servings; the lunch menu offers some sandwiches and other quick items, as it is designed to facilitate a fast meal — but not typical "fast food" — for busy folks who need to get back to work for the afternoon.

The vegetarian thali (pictured above) costs only $10 and is absolutely generous enough for two, to meet our mandatory Frugal Floozie Friday budget of $5 per person. I ate a huge lunch from this platter, shared tastes, and still had enough food to bring home for another meal the next day. There were dishes of chickpeas, cauliflower, spinach, and lentils; rice and naan; chutney and pickles; and even dessert, the creamy and fragrant rice pudding.

Vegetable Pakora and Onion Bhaji.

Mary Bilyeu | Contributor

A full serving of the cardamom-infused rice pudding costs $3.50. Jeremy ordered the Gulab Jamun — fried balls of dough in a sweet, rose-scented syrup — which also costs $3.50, and which he enjoyed immensely; I was fortunate to be given a small taste, to see how good they were.

Rice Pudding and Gulab Jamun.

Mary Bilyeu | Contributor

I love Indian food, so it's wonderful to welcome another restaurant offering this fabulous cuisine!

Mango Lassi.

Mary Bilyeu | Contributor

Cardamom
1739 Plymouth Road
Ann Arbor, MI 48105
734-662-2877
Tuesday - Thursday: 11 a.m. - 3 p.m., 5 - 10 p.m.
Friday - Sunday: 11 a.m. - 3 p.m., 5 - 10:30 p.m.
Closed Mondays

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The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.

Grilled Salmon with Chipotle Glaze and Pineapple Salsa

Peggy Lampman | Contributor

Grilled salmon may be unadventurous to some, but there's a reason why it's so popular as a grilling fish. The fatty flesh on salmon sears beautifully — like a well-marbled piece of beef — when exposed to the flame.

Assertive salmon also stands up to the sweet and tangy flavors of pineapple and the smoky heat of chipotle peppers.

Don’t let the ingredient lists in the two recipes be off-putting; many are the same. You can make the salsa, except for the grilled pineapple and red pepper, in advance. Grill the pineapple and pepper at the same time you grill the fish. Tent the fish with foil to retain its heat as you finish the salsa.

The recipe is great without the salsa is well. For additional grilled salmon recipes, click here.

Marinating Time: 15 minutes
Active Time: 50 minutes
Number of servings (yield): 4

Ingredients

1/3 cup honey
1/4 cup fresh chopped cilantro, plus extra sprigs for garnish
1/4 cup soy sauce
1 1/2 tablespoons minced fresh or crystallized ginger
1 tablespoon minced (canned) chipotle chiles*
4 salmon steaks

Instructions

Clean and oil grill grates. Prepare a gas or charcoal grill to medium-high heat.
Combine honey, cilantro, soy sauce, ginger and chipotles, adjust seasonings to taste.
Brush both sides of salmon steaks with honey mixture. Let salmon sit at room temperature 15 minutes, turning once, to absorb marinade flavors. Grill salmon until opaque in center, about 4 to 5 minutes on each side, basting once with remaining glaze. Serve topped with Grilled Pineapple Salsa.

*I prefer using the inexpensive canned chipotles in adobo sauce located in the Hispanic section of most area groceries.

AnnArbor.com file photo | Jessica Webster

Chelsea Center for the 9th Annual Arts Spring Breakfast: Mapping Our Future. 8-9 a.m. Silver Maples of Chelsea, 100 Silver Maples Drive, Chelsea. The CCA usually hosts approximately 150 attendees at its Annual Spring Breakfast, to celebrate the arts and share highlights of its many music and visual art activities and programs. A complimentary continental breakfast will be served. The one-hour breakfast program will feature several speakers with a theme centered on the strategic planning process that has been underway at the CCA since the beginning of the year. Free, but registration is required: www.chelseacenterforthearts.org or 734-433-2787.

Coney Dog and Root Beer Float Night. 5-8 p.m. American Legion Post #419, 9807 Whitewood Road, Pinckney. $1.25 per Coney dog. For more information call 734- 878-9522 or 734-341-4249.

Flight Nights. 5-8:30 p.m. Cranbrook Whole Foods, 990 W. Eisenhower Parkway, Ann Arbor, at the wine bar. Each Thursday evening, experts lead an exploration of wine, cheese and appetizers. (Note: These events were previously called Thursday Night Rush Hour Relief.) This week’s topic: South American reds. $17. 734-997-7500.

Thursday through Sunday
Progressive Pub Crawl for American Craft Beer Week. During regular business hours, at various locations in Ann Arbor and Ypsilanti. Arbor Brewing Co. sponsors a week-long progressive pub tour May 13-19 to celebrate American Craft Beer Week. Participants can pick up a "beer passport" at any of the participating locations prior to the start of Craft Beer Week. Over the course of the week, crawlers are encouraged to visit as many locations as possible and will receive a sticker for their passport upon the purchase of their first Michigan beer. Once Craft Beer Week is over, crawlers take a snap shot of their passport and email it to craftbeertour@cornerbrewery.com and they will be entered into a raffle. Participating locations are Arbor Brewing, Ashley's, Bill's Beer Garden, Cafe Ollie, Corner Brewery, Fraser's, Sidetrack, The Wurst Bar and Wolverine Brewing. https://www.facebook.com/events/155174061320123/.

Friday
Date Night: French Bistro! 6:30-10 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. Bring your special someone and have some fun in the kitchen cooking up this fun French Bistro menu. Feel free to bring a bottle of wine to enjoy with your meal. Menu: Brie en Croute with raspberry preserves and sea salted Marcona almonds; Tuna Nicoise salad with haricot verts, baby fingerlings, Nicoise olives and lemon-caper vinaigrette; moules mariniere (mussels in white wine) served with French baguette; champagne and cognac truffles. $150 per pair. Register online 48 hours in advance at www.annarborcooks.com.

Photo by Flickr user theogeo

Saturday
Beer Tasting and Silent Auction Fundraiser: Team Tour de Wishes. Noon-2 p.m. Arbor Brewing Co., 114 E. Washington St., Ann Arbor. This fundraiser for Make-A-Wish Michigan gives participants a chance to sample seven to 12 locally brewed beers, with an appetizer buffet and silent auction. $35 in advance only: 734-213-1393.

Manchester's annual Ribs & Blues event. Gates open at 3 p.m. Carr Park, 601 W. Main St., Manchester. The Manchester Men's Club hosts its annual Ribs & Blues event: Hot barbecue, cool blues and cold beer. $5 admission. Manchestermensclub.com.

May Dinner/Dance: Greater Beneficial Union. 6-11 p.m. Zal Gaz Grotto Club, 2070 W Stadium Blvd., Ann Arbor. The menu includes: Chicken cordon bleu, German potato salad, green beans, tossed salad, bread and butter, and homemade cakes, coffee, beer, wine, and pop. Dinner is followed by dancing to German music by the Rheinlanders. Pretzels are served late in the evening. The event includes raffles and crowning of a “May Queen.” $25. Reservations required by May 16: 734-913-9371 or 734-954-0057.

Chelsea Farmer’s Market. 8 a.m.-noon on Saturdays through Oct. 26. Downtown Chelsea, on Park Street. The Chelsea Farmer’s Market is a traditional market that has everything from fresh produce (including organics) to hand made crafts. Free projects and crafts will take place at the Children’s Booth on the second Saturday of each month. On May 18: Market Greens Educational Event - Taste of Health. No admission charge; price of purchases. coordinator@chelseafarmersmkt.org.

AnnArbor.com file photo | Melanie Maxwell

Saturday Farmers Market. 7 a.m.-3 p.m. Ann Arbor Farmers Market, 315 Detroit St., Ann Arbor. Find local produce and food from some of your favorite farmers as well as educational food demos and more. Free admission. Visit www.a2gov.org/market for more information.

Sunday
Morning After Brunch for Two: 101. 1-4 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. Delicious, romantic and easier than you may think these eye-opening meals will become your go-to for impressing late night or early morning guests. Together we will master eggs (a real necessity even if you are making them for yourself), hash browns and fresh breakfast sausage. We will visit the sweeter side with a fancy French toast and cover the proper way to a fine cup of coffee without the crazy equipment used by your favorite barista in this full participation class. Menu: Eggs three ways with rosemary-scented hash browns and homemade breakfast sausage; brioche french toast stuffed with mascarpone and strawberries; orange citrus breakfast cake and French press coffee. $75 per person. Register online 48 hours in advance at www.annarborcooks.com.

Monday
Farm To Table. 6:30-9:30 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. This class is offered through Washtenaw Community College, but held at Ann Arbor Cooks. This dinner is all about supporting our local farmers and knowing where our food comes from. Menu: Pan-seared scallops with spring herb oil; lemon gnocchi with fresh Fava beans, asparagus, morel and ramp saute; lemon curd and vanilla bean Chantilly cream . $75 per person. Register at www.wccnet.edu/lifelong-learning/.

Fast and Healthy with Wendy Watson. 6:30-8:30 p.m. Ann Arbor Whole Foods, 3135 Washtenaw Ave., Ann Arbor. Yikes - you forgot to plan dinner and now you will be home late. You don’t have to resort to fast food again. Gain excellent advice on items you can stock in your freezer, pantry and refrigerator that will help you make a healthy meal in a hurry. You will enjoy a stir-fry and gluten-free noodles dish while Wendy shares her secrets and tips for planning ahead. $39. Register with Ann Arbor Community Education & Recreation at 734-994-2300 ext. 53203 or www.aareced.com.

Lecture And Demo: Ice Cream Bike: A Sneak Peak at Go! Ice Cream. 7-8:30 p.m. Ann Arbor District Library, Malletts Creek Branch, 3090 E. Eisenhower Parkway, Ann Arbor. Coming this summer, Go! Ice Cream will start a new mobile business biking adventure in and around Ypsilanti. Before that happens learn a bit about proprietor, Rob Hess, and his adventurous variety of local, hand-made and often exotic and unusual ice creams. Learn how to make lemonade (and other fruits) popsicles at home - you could start your own all-natural popsicle stand this summer and become a frozen dessert mogul too. Tastes will be offered. Free. 734-327-8301 or aadl.org.

Milan Senior Nutrition Program. 11:45 a.m. Milan Senior & Community Activity Center, 45 Neckel Court, Milan. In partnership with the Washtenaw County Senior Nutrition Program, they offer a nutritionally balanced meal three afternoons a week: Mondays, Wednesdays and Thursdays. There is a suggested donation of $2.50 for anyone who is 60 years or older and a fee of $5 for anyone under the age of 60. They do ask for 48 hour advanced reservations. Call or stop by the office.

Tuesday
Wunder Bier Fest. 6 p.m. Carson's American Bistro, 2000 Commonwealth Blvd., Ann Arbor. Celebrate spring while grilling on the patio at Carson’s Wunder Bier Fest dinner. Chef Beth Crawford demonstrates her grill master skills and shares some tips from 6-6:30. The price also includes a Wunder Bier Fest Dinner. The menu: Assorted grilled vegetables with extra-virgin olive oil, paired with Sam Adams Summer Ale; warm potato salad red skins tossed in a mustard ale vinaigrette atop mixed greens with apple wood smoked bacon, paired with New Holland Mad Hatter; Guinness-marinated country-style pork rib with sweet potato puree and Brussels sprouts paired with Guinness; Oberon cupcakes, paired with Bell’s Oberon. $39.95 per person, tax and gratuity included. Reservations required: 888-456-3463.

Danny Shaw | AnnArbor.com

The Humble Chickpea. Cranbrook Whole Foods, 990 W. Eisenhower Parkway, Ann Arbor, in the Lifestyle Center. The garbanzo bean has a long and distinctive history. Learn about this humble bean and some of the many ways it can be prepared. Susan will demonstrate how to make hummus, chick pea soup, socca, besan puda and dumplings. The recipes in this class are all gluten-free. $5. 734-997-7500.

12 Ways to Be a Smarter Cook Every Time . 6:30-9:30 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. If you find yourself in a situation where something has gone wrong in the kitchen, is there anything you can do to recover the dish? This full participation, technique-driven class will give you insights to how foods wind up delicious and hot consistently get amazing results. We will also arm you with the recovery techniques that can bring a dish back and build your culinary confidence. Menu: Breaded veal cutlets with fingerling potatoes, spring vegetables and chocolate-dipped meringue for dessert. $75. Register online 48 hours in advance at www.annarborcooks.com.

Lunch is Served. Noon-1 p.m. Turner Senior Resource Center, 2401 Plymouth Road, Ann Arbor. Repeats every Tuesday and Friday. Reservations are required with two days prior notice. Suggested donation for those over 60 years of age is $2.50, for all others, $5. Call 734-998-9353 for reservations.

Wednesday
An Introduction to Brioche. 6-10 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. Brioche - a classic French bread with a high egg and butter content that makes it incredibly rich with a tender crumb. This technique-driven class will take you through the meticulous process of making this delicious wonder, so that when you leave, you will not only have dough to take with you, along with your baked goods, but there will be no questions in your mind as to how Brioche is made, the texture the dough should be, and how to shape the various forms. Full participation is the only way to learn this one. Menu: Classic brioche dough; dinner rolls; rich cinnamon buns; monkey bread. $75 per person. Register online 48 hours in advance at www.annarborcooks.com.

Wednesday Wine Tasting. 6 p.m. Paesano's Italian Restaurant, 3411 Washtenaw Ave., Ann Arbor. This informal wine tasting allows patrons to sample five up and coming wines from Italy. Joined by one of Paesano's knowledgeable wine purveyors, the staff creates tasty appetizers to accompany the bold flavors. $25. www.paesanosannarbor.com.

Chelsea Farmer’s Market. 2:30-6 p.m. on Wednesdays through October. Chelsea Community Hospital, by the U of M Family Practice Building, 775 S. Main St., Chelsea. The Bushel Basket Market has been open since 2007 and serves the Chelsea Community Hospital service area. Our mission is to provide a variety of local products and produce in a pleasant, easily accessible location to encourage more frequent and wider consumption of fresh healthy foods to the citizens of Chelsea and surrounding communities and to provide a tangible link between health and wellness of these people to their local hospital.Experience food, crafts and fun during special events throughout the summer. No admission charge; price of purchases. coordinator@chelseafarmersmkt.org.

Wednesday Farmers Market. 7 a.m.-3 p.m. Ann Arbor Farmers Market, 315 Detroit St., Ann Arbor. Find local produce and food from some of your favorite farmers as well as educational food demos and more. Free admission. Visit www.a2gov.org/market for more information.

Thursday, May 23
Amateur Cake Contest. Noon-2 p.m. Trotter Multicultural Center, 1443 Washtenaw Ave., Ann Arbor. Come join us for free food, raffles, and giveaways. This is a great way to network, as there will be different vendors at this event. The best part of this event is that the raffle proceeds will go towards the Leukemia and Lymphoma Society. No admission charge. 734-680-9178.

Micro Brew-Haha dinner 2013. 6:30 p.m. Paesano’s, 3411 Washtenaw Ave., Ann Arbor. Three local micro breweries will be represented and paired with a multi-course dinner. Guests will enjoy locally crafted beer from Arbor Brewing Co. of Ann Arbor, Original Gravity in Milan, and Great Lakes Brewing Co. out of Cleveland, Ohio, matched with a locally inspired early summer menu from Chef David. Representatives from each brewery will also be on hand to share their insight into the brewing process. The menu includes: Round #1: Chilled carrot ginger soup with cucumber creme fraiche and a grilled tomato and ricotta crostini. Beer: Dortmunder Gold from Great Lakes Brewing. Round #2: Grilled avocado and tomato filled salmon roll, with asparagus drizzle and a lemon basil vinaigrette. Beer: Buzzsaw IPA from Arbor Brewing. Round #3: Short rib and pork sliders, arugula, Tallywacker mayo, gouda, and blue potato chips. Beer: Tallywacker Scottish Ale from Arbor Brewing. Round #4: Honey BBQ ribs over a summer vegetable gratin. Beer: County Street Amber from Original Gravity. Last Call: Chocolate porter beer tart with a porter infused whipped cream. Beer: Edmund Fitzgerald Porter from Great Lakes Brewing. In case of inclement weather, the event will be moved into the restaurant’s banquet room. $45 per person (plus tax & gratuity). Call for reservations: 734-971-0484.

Canning 101 with Cynthia Hodges. 7-9 p.m. Ann Arbor Whole Foods, 3135 Washtenaw Ave., Ann Arbor. Plan ahead for preserving the bounty from your summer garden. Understand the basics of safe canning methods using a warm water bath and pressure canning. Assist the instructor in preparing the vegetables and take home a jar to begin stocking your pantry. A little planning now will allow you to eat local food all year long. $39. Register with Ann Arbor Community Education & Recreation at 734-994-2300 ext. 53203 or www.aareced.com.

Flight Nights. 5-8:30 p.m. Cranbrook Whole Foods, 990 W. Eisenhower Parkway, Ann Arbor, at the wine bar. Each Thursday evening, experts lead an exploration of wine, cheese and appetizers. (Note: These events were previously called Thursday Night Rush Hour Relief.) This week’s topic: American red blends for summer. $17. 734-997-7500.

To submit events for this calendar, e-mail calendar@annarbor.com.

Tres leches cakes, made with three types of milk (evaporated, sweetened condensed and whole milk) are popular in Central America.

Jessica Webster | AnnArbor.com

According to a story on NPR’s food blog, The Salt, cake baking has become all the rage in Great Britain of late. There are cake clubs, not unlike book clubs, springing up all over. Sales of flour were at an all-time high in 2012, and cake cookbooks are flying off the shelves.

Reading the story on the NPR site had me inspired. Despite all my protests that I don’t have the patience or the knack to diligently follow baking instructions to the letter, I’ve been doing a whole lot of baking in my kitchen. After reading about the British baking craze, I decided it was time to master the sponge cake.

You’re probably scoffing right now. Sponge cakes? You made those in Home Ec class in sixth grade, right? Am I really admitting that they intimidated me? Let’s just say that I, until repeatedly viewing instructional videos on YouTube recently, had a little hang-up about folding in egg whites. It’s all good now.

I didn’t want just any sponge cake, however. I wanted a sponge cake soaked in delicious sweet milks, frosted with whipped cream and topped with fruit. I wanted a tres leches cake.

Though there is some debate about where they originated, tres leches cakes are popular in Central America and have, along with flan, become a staple dessert at many Latin American restaurants in the United States.

This recipe comes from the Pioneer Woman food blog, with a few slight adaptations. If you want to be really decadent, add a 1/4 cup of rum to the condensed milk-evaporated milk mixture. Just remember that you’re not cooking the rum, so the alcohol will remain in the cake.

Tres Leches Cake - recipe adapted from ThePioneerWoman.com

Ingredients
1 cup cake or all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
5 whole eggs
1 cup sugar, divided
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened, condensed milk
1/4 cup heavy cream
optional: 1/4 cup rum

Icing:
1 pint heavy cream, for whipping
3 tablespoons sugar
2 cups strawberries, cored and cut lengthwise into 1/4 -inch slices
Cocoa powder to sift over the cake

Preparation Instructions
Preheat oven to 350 degrees. Liberally grease a 9x13-inch pan.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to completely cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. (This is where you add the rum if you are so inclined.)

When cake is cool, pierce the surface with a fork at half-inch intervals. Slowly drizzle all but about 1 cup of the milk mixture — try to get as much around the edges of the cake as you can. (My friend Kate says the cup of leftover milk mixture — minus the rum — makes for an excellent base for French toast.)

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Dust cake with cocoa powder and decorate with sliced strawberries. Try not to eat the whole thing in one sitting.

Jessica Webster leads the Food & Grocery section for AnnArbor.com, a part of the MLive Media Group. Reach her at JessicaWebster@annarbor.com. You also can follow her on Twitter or subscribe to AnnArbor.com's email newsletters.

Black Bean Burgers

Peggy Lampman | Contributor

I’m reluctant to quote statistical data linking patronage of fast food chains to high obesity rates; so much material is circumstantial, biased, and, therefore, skewed.

Except data mined from the University of Michigan’s School of Public Health. Information gleaned from their studies regarding global populations, their eating habits, and relativity of fast food consumption to obesity are the Holy Grail; empirical proof linking fast food to health problems. (That I’ve lived in Ann Arbor over 30 years, and am a proud U-M alum is a side note.)

I kid, I kid. But, seriously, when googling information regarding this topic, press quoting U-M studies that link fast food to obesity rates are the first to appear on my screen.

Hardly a surprise since most fast food measured is extremely fattening and unhealthy, the consumption of which has reached epidemic proportions. According to recent statistics from Pew Research Center, in America alone, 50 million people are served daily from a fast food restaurant. For their research purposes, fast food is defined as “...food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away.”

Some of the ingredients in the burger.

Whatever your definition, Americans chow down a heck of a lot of burgers, fries and shakes. And as global markets flatten, other nations are catching up. One can understand the allure. When you’re hungry, on a budget, and too exhausted to cook, the myriad of ready made meals dotting thoroughfares are tempting.

And you can dump me and Richard into those fast food stats; we never seem to find time to pack that bento box with soba noodles and edamame to enjoy on our drives up I-75. I can hear, smell and taste the backfire from those car emissions now: bleck! Staring at bugs splattered across a windshield while inhaling a burger that sacrificed our planetary rain forests? How consummately ungreen.

So why can’t inexpensive fast food be healthier? And if some chain does manage to whip up a nutritionally sound menu, would we eat it?

Dried, rehydrated mushrooms lend a meatiness to the burger flavor.

Healthyish options at fast food chains can be found. Burger King, for instance, offers a Morningstar Veggie Burger (410 calories), the eating experience varying as to length of time the patty is microwaved. Sadly, the whole wheat bun they once offered has been replaced with a pillowy white bun — at least at the chains I’ve frequented — but hey, animal welfare issues are silenced.

We’re quick to throw blame at fast food restaurants, but when’s the last time you saw someone chained to a golden arch, force-fed a quarter pounder with super-sized fries?

Mr. Bittman proposes a McBitty’s menu, his take on a healthy, yet affordable, burger, fries and shake, which I recreated in my kitchen. Umami flavors of porcini and soy lend an unctuous meaty flavor to the burger, but the meal took more than an hour to make. Hardly fast. I’m sure, however, some savvy chain could stream-line his prototype — they’d have my bucks and blessing.

But if they can’t think outside the bun, can whole grain be an option?

(I tweaked quantities in Bittman’s recipe and substituted quiona flakes for the oats. I’ll post the shake and fries recipes on Monday.)

Time: 35 to 45 minutes using cooked beans
Yield: 6 medium-sized burgers

Ingredients:

1/3 cup dried stemless porcini mushrooms
3 cups cooked or 2, 15-ounce cans black beans
1 teaspoon chopped garlic
1 cup quinoa flakes, or more if needed
3 teaspoons smoked paprika or chili powder
1 1/2 teaspoons cumin
1 tablespoon soy sauce
Bean-cooking liquid, porcini soaking liquid or water
1/4 cup chopped cilantro
2-4 tablespoons olive oil
6 whole grain buns, plus condiments

Directions:

1. Soak the mushrooms in hot water for 5 to 10 minutes or until softened; roughly chop.
2. Put the mushrooms, beans, garlic, quinoa flakes, spices and soy sauce in a food processor. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add quinoa flakes to thicken, or liquid to thin, as needed. Stir in cilantro.
3. Shape into 6 patties; let sit for 5 minutes. (At this point they may be refrigerated, covered, up to 3 hours.)
4. Put 2 tablespoons oil in a large skillet over medium-low heat. Cook burgers until crisp on one side, about 5 minutes. Flip and cook until they are crisp on the other side, another 5 minutes or so, adding additional oil if needed. Place in buns; pass the condiments.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.

Wing of chicken with colatura, calabrian chilies, honey, and fried garlic from Righteous Rojo, one of the dishes featured at Saturday night's pop-up at the Ann Arbor Club.

Courtesy photo

Righteous Rojo is the brainchild of full-time graphic designer and part-time chef Brad Greenhill. Greenhill began his culinary career at D'Amatos in Ann Arbor and went on to work at other Myles Anton restaurants before heading to Boston's North End to head up his own kitchen team.

After forging a path in the food world, Greenhill switched gears and made his way back to southeast Michigan.

"I got a little burned out working in restaurants and started a graphic design company," said Greenhill in a phone interview. "But I like to bring people together over food. I was hosting dinners at my house all the time. Eventually I thought I should make it more legitimate and find a place to do them."

Greenhill now hosts regular pop-up evenings at locations in Ann Arbor and Detroit. This weekend's event will take place at the Ann Arbor Club, located on the third floor at 103 E. Liberty St., right above Cherry Republic.

"it’s an old men’s club or gentleman’s club," explained Greenhills. "We've had a couple of 826 Michigan fundraising events there in the past. It's like a fossil from the 60s with a bunch of pool tables and card tables. There are also two long oak tables that can each seat about 20 people."

Greenhills considers himself a seasonal Italian chef who incorporates a lot of Asian and southern American cuisine.

"In terms of sourcing, I try to stick with local as much as possible," said Greenhills. "Many chefs share a similar ethos; they care about where the food comes from. I draw a lot of influence from chefs like Thomas Keller and Mario Batali, but there are so many great chefs; I just kind of pull from everyone."

This weekend's event features a choice between a menus designed for vegetarians or omnivores. Both menus include seasonal vegetables like green garbanzos (with sea salt, Sichuan pepper and aleppo) and roasted asparagus (with oveage, charred lemon, crumbs and yogurt).

Reservation for Saturday night's event can be made via the Righteous Rojo site. A $60 per person donation is suggested, and an additional $20 donation will get you beverage pairings. There are seatings at 6:45 p.m. and 9:15 p.m.

Jessica Webster leads the Food & Grocery section for AnnArbor.com, a part of the MLive Media Group. Reach her at JessicaWebster@annarbor.com. You also can follow her on Twitter or subscribe to AnnArbor.com's email newsletters.

Mary Bilyeu | Contributor

Sure, you could enjoy some chocolate chip cookies — you can never, ever go wrong with them. Chocolate chip pancakes would make a lovely "breakfast for dinner," everyone's favorite. But since I had maraschino cherries on hand, as well as some leftover almond macaroons from Passover, it only made sense to make an extra special cake in honor of the occasion.

Rich, dense, moist, and delicious, this is a great celebration cake!

Cherry Coconut Chocolate Chip Brownie Cake

4 eggs
1-1/4 cups sugar
1/2 cup oil
1/4 cup butter, melted
1/2 tablespoon vanilla extract
1-1/4 cup unbleached flour
2/3 cup cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon kosher salt
3/4 cup mini chocolate chips
1/3 cup maraschino cherries, chopped
8 almond macaroons, chopped
ice cream or whipped cream, for serving

Preheat oven to 350 degrees. Grease a 9x9-inch baking pan.

In large mixing bowl, stir together eggs, sugar, oil, butter, and vanilla. Stir in flour, cocoa powder, baking powder, and salt. Stir in chocolate chips, then spread batter into the prepared pan.

Top batter with cherries and macaroons; press in lightly.

Bake for 25-30 minutes, until a toothpick inserted into the center comes out nearly clean. Let cool completely before cutting.

Makes 9 generous servings. Serve with ice cream or whipped cream.

Note: If you don't have any macaroons, sprinkle some coconut on top of the cake instead.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.

Vegan Southwestern Bean Burgers are a fat-free and delicious plant-based solution for summer barbeques.

Vicki Brett-Gach | Contributor

Bean burgers have a lot to brag about. They might be the underdog at a summer barbecue, but they can be the ideal plant-based solution to warm weather dining.

This easy version is especially delicious, with the added advantage of zero cholesterol or saturated fat.

These days, bean burgers appear on the menu in many restaurants, and in the freezer section of your local grocery store. But many commercial bean burgers include egg whites or added fats. When you make your own, you can control the quality of every ingredient — and at a fraction of the cost.

The ingredients in these nutritious burgers are all easy-grab pantry items, except for leftover brown rice, which I recommend you make ahead of time.

In fact, you can freeze a bag or two of rice, like I do now, in pre-measured, one-cup packages. That way you can make these bean burgers at a moment's notice. I learned this lesson (more than once) the hard way, when I didn't have time to start cooking a pot of rice from scratch.

This recipe makes eight generous — or 10 smaller — very satisfying, guilt-free bean burgers. They can be baked, grilled, or broiled, but I always dry-pan sauté them. Leftover burgers freeze beautifully.

Top your bean burgers with lettuce and tomatoes, mustard and ketchup, or salsa and sliced avocados. Serve alongside corn on the cob, a fresh green salad, or hot baked potatoes for delicious warm weather dining all summer long.

SOUTHWESTERN BEAN BURGERS

1 14-ounce can kidney beans, rinsed and drained

1 14-ounce can black beans, rinsed and drained

1 cup rolled oats

1 cup cooked brown rice

1/4 cup salsa

2 teaspoons Mexican or taco seasoning

1 teaspoon salt (or to taste)

Instructions

Mash beans with a potato masher until almost smooth, but not entirely. Add other ingredients, and mix thoroughly.

Form into eight to ten burgers. If time allows, refrigerate for a few few minutes to allow burgers to firm up before grilling.

Pan sauté four burgers at a time, on medium-high heat, in a large covered skillet. Cook the first side for about eight minutes, or until crispy. Flip each bean burger carefully, and grill second side for five to eight minutes, or until golden brown. (Covering the pan or grill while cooking helps the bean burgers cook very evenly, all the way through).

Serve hot bean burgers on toasted whole grain buns, with your favorite toppings.

(Recipe adapted from Jeff Novick's Fast Food Burgers and Fries).

Vicki Brett-Gach is an artist, writer, wife, mom, and enthusiastic vegan, and loves to help family and friends discover that you do not have to be vegan to enjoy delicious vegan food. Vicki understands the challenges a new vegan can face, and welcomes your questions and comments at a2vegankitchen@gmail.com.

Mary Bilyeu | Contributor

It's traditional to eat dairy dishes at Shavuot, as the Torah's sweetness has been likened to "Honey and milk ... under your tongue" (Song of Songs 4:11).

So here are some dishes that can be made ahead of time and served frozen, chilled, or at room temperature, dependent upon the recipe; or they can be kept warm, as needed.

Fried Ice Cream Torah Scrolls

Apple Almond Kugel

Chocolate Cherry Kugel

Custard with Strawberry Sauce

Potato and Gorgonzola Soup

Basil Parmesan Shortbread Triangles

Roasted Tomatoes with Blue Cheese

Blueberry Bread Pudding

Vanilla Pudding

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.

Alex Cacciari of Seeley Farm harvesting greens for market

Kim Bayer | AnnArbor.com Contributor

You wouldn't know it to look in the well-stocked grocery stores, and you might only guess at it when you're driving around on country roads, but even in this very agricultural area, we're not growing much food here for the 350,000 people who live in Washtenaw County.

According to the Michigan Department of Agriculture's County Food System Profiles — last updated in 2009 — Washtenaw County has more than 1,300 farms with approximately 167,000 acres of farmland. Of that farmland, 60 percent, or 99,000 acres, is planted in commodity crops — corn, soy and wheat — that will be processed or turned into animal food.

At the same time, just a little more than 1 percent of Washtenaw County's cropland, or 2000 acres, grows vegetables for your dinnertime. It's the same across the country — croplands are growing mountains of commodities, and only a fraction of the healthy foods that could begin to address the epidemic of diet-related disease in this country. In fact, according to the American Farmland Trust, "The United States needs 13 million more acres of fruits and vegetables to meet the RDA."

Related to the fact that we're not growing enough fruits and vegetables to meet a minimum standard set by the USDA for a healthy diet, there is a problem that's even more invisible and insidious: we're not growing many farmers these days. In the late 1700s, 90 percent of America's population was farmers. While it's true that we don't need an entire country growing food any more, the number of farmers currently is only 2 percent of the population. We have too few farmers to have their own census category any more.

Even though Washtenaw County does not grow enough food to feed its own population, there are many encouraging developments pointing to a stronger food system here. For example, at the Tilian Farm Development Center, a new farm incubator created by Ann Arbor Township, the Food System Economic Partnership and Selma Cafe, a successful first cohort of young farmers is graduating into their own farm businesses this year. Among these are Mike Nowak and Alex Cacciari who conceived Seeley Farm at Tilian in 2011.

Seeley Farm specializes in beautiful, multi-hued and textured salad greens. Alex says, "We sneak a lot of unexpected varieties in our salads, like baby kale, fennel fronds, amaranth. But salad is like the great equalizer. Many people, even those that don't eat a lot of vegetables, can bring themselves to eat a salad — it's a recognizable thing."

Alex and Mark sell their produce at the Ann Arbor Farmer's Market, as well as in stores like the People's Food Coop, Arbor Farms Market, the Ypsi Food Coop, The Produce Station, babo Market and Plum Market.

Alex says of the early days at Tilian, "We worked incredibly long days, both on our own business as well as getting Tilian going. We built four hoophouses, a wash/pack facility, two walk-in coolers, developed a driveway, spread many many yards of compost, cleaned up and improved the historic barn on-site, and more. We invested a lot in the Tilian organization and the township property it sits on, and we were all so happy and grateful to be there. Tilian gave us land and infrastructure for two years so we didn't have to take that financial leap ourselves. With Tilian we could delay those capital expenses early on in our business, while we were getting started."

Alex and Mark are now transitioning out of Tilian and have been able to lease 30 nearby acres of their own that they would like to buy. But they are also facing some of their biggest challenges so far, like needing to get the business licensed as a wholesale food processor because they want to wash their greens. Because all farms are now assumed to harbor the hazards of factory farms, the couple must navigate a baffling maze of requirements for food safety as if they were an industrial-scale operation.

In addition, Alex says, "Another greater challenge right now is achieving farm ownership. We currently hold a two-year lease on our land, which in farming years is like five minutes. We would very much like to own our property, but the challenges to that are many."

It's clear that the system as it's currently set up imposes monumental challenges for young farmers, so it's no surprise their numbers are dwindling across the nation. The rewards inherent in a farming life must have to be incredibly sustaining to Alex and Mark for the strength they need to scale the barriers. If only for the pure self-interest of having the security of food growing nearby, I wonder how the larger community could, like Ann Arbor Township, do more to smooth the path for committed young farmers like Alex and Mark who are willing to work unbelievably hard.

On March 15 this year, Alex and Mark's son Henry was born. They say, "His presence drives us to work that much harder and have the business support our new family well. Most farmers don't get into farming for the money, but no one can last very long working this hard with nothing to show for it. Owning our farm has always been very compelling to us, but is all the more now that we have a future steward of this land to bestow it to."

Kim Bayer is a freelance writer and culinary researcher. Email her at kimbayer at gmail dot com.

Grilled Vegetables with Mediterranean Breadcrumbs

Peggy Lampman | Contributor

By whipping up a savory mixture of panko seasoned and sautéed with sun-dried tomatoes, olives, garlic and basil, I turned a simple dish of grilled vegetables into something more substantial.

I selected eggplant and zucchini, but mix and match vegetables according to what is appealing to you. Bear in mind that the topping is crumbly, so a flat base on the vegetable for the topping is preferred, such as grilled peppers, tomato and onion slices. 

Here are some other delicious ways I've given vegetables star-status on the grill.

Yield: 4 large servings
Time to make the topping: 10 minutes
Vegetable grill time: 20 minutes

Ingredients

1/4 cup extra-virgin olive oil, plus extra for brushing on veggies
1 tablespoon finely minced garlic
1/2 teaspoon dried crushed red pepper
2/3’s cup panko (Japanese breadcrumbs)
2 tablespoons coarsely chopped sun-dried tomatoes
3 tablespoons coarsely chopped pitted kalamata olives
3/4 cup grated asiago cheese
3 tablespoons chopped basil
2 globe eggplants, stems and root ends trimmed, cut into 1/2-inch pieces
2-3 medium-sized zucchini, stems and root ends trimmed

Directions

1. Over medium heat, heat oil in a medium-sized sauté pan. Add garlic and red pepper flakes and cook 2 minutes or until just fragrant. Stir in panko, sun-dried tomatoes and olives. Allow to cool then stir in Asiago and basil. Reserve.
2. Preheat gas or charcoal heat to medium. Brush cut sides of eggplant and zucchini with olive oil and grill until lightly browned and tender, about 10-15 minutes per side.
3. Place on individual plates and spoon panko mixture over vegetables. Serve.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.

In this image taken on April 15, 20133, skillet garden eggs with fontina.

AP Photo | Matthew Mead

Mom always said to eat your vegetables, so this Mother's Day serve her breakfast in bed inspired by a walk through the garden.

We began with the idea of egg-in-a-hat — sometimes called egg-in-a-basket or a Popeye — in which an egg is cracked into a hole cut in the center of a slice of bread. The whole thing is pan-fried, usually just until the white is set and the yolk remains liquid. The idea is that as you eat it, the yolk breaks and soaks the toast with a warm, creamy sauce.

Instead of toast, we used the same idea with a bed of vegetables. We sauteed a vegetable hash, then nestled eggs into the center of it. To amp the flavor, we also tossed in some prosciutto and cheese. The result is not only beautiful, but also healthy and satisfying.

___

SKILLET GARDEN EGGS WITH FONTINA

Start to finish: 20 minutes

Servings: 2

1 tablespoon olive oil

2 slices prosciutto, chopped

1 small red onion, chopped

2 cups chopped Swiss chard (preferably rainbow)

1/2 small zucchini, finely chopped

1/2 cup halved cherry or grape tomatoes

Salt and ground black pepper

4 eggs

1/2 cup grated fontina cheese

In a large nonstick skillet over medium, heat the olive oil. Add the prosciutto and onion and saute until the onion is tender, about 5 minutes. Add the Swiss chard and zucchini and cook for another 5 to 6 minutes, or until the vegetables are tender and beginning to brown.

Add the tomatoes and season with salt and pepper. Stir well, then arrange the vegetables in an even layer. Using a spoon, create 4 wells in the vegetables, each about 2 inches across. Crack an egg into each well. Cover the skillet and cook until just shy of desired doneness, about 3 to 4 minutes.

Sprinkle the cheese over the vegetables and eggs, then cover and cook for another minute. Use a spatula to transfer half of the vegetables and 2 eggs onto each plate.

Nutrition information per serving: 380 calories; 220 calories from fat (58 percent of total calories); 25 g fat (9 g saturated; 0 g trans fats); 400 mg cholesterol; 11 g carbohydrate; 2 g fiber; 7 g sugar; 25 g protein; 820 mg sodium.

A Mother's Day brunch with smoked schmeared potatoes, stuffed baby bell peppers, strawberry croissant skewers, and chorizo hash stuffed mushroom caps.

AP Photo | Matthew Mead

A tapas-style meal made up of a variety of small, appetizer-like bites is something we tend to associate with evenings and cocktails. But we thought the same idea of small plates would lend itself perfectly to a Mother's Day brunch. So we came up with a variety of tapas ideas suitable for Mom's big day.

Use these ideas as a jumping off point. Accompany them with mini muffins, mini bagels with cream cheese and smoked salmon, and fresh berries served in shot glasses and topped with yogurt and honey. And nobody says you need to give up the cocktails. Mimosas, anyone?

SMOKED SCHMEARED POTATOES

Start to finish: 30 minutes (10 minutes active)

Makes 12 pieces

2 medium red potatoes

Olive oil

Salt and ground black pepper

1/4 cup garlic-herb cheese spread, such as Boursin

Half an 8-ounce package smoked trout

Heat the oven to 400 F.

Slice each potato into six 1/2-inch-thick slabs. Brush the potato slices with olive oil on both sides. Season with salt and pepper. Arrange the slices on a rimmed baking sheet and roast for 15 to 20 minutes, or until tender. Allow to cool. Spread a bit of the cheese onto each potato slice, then top with a piece of the smoked trout.

Nutrition information per serving: 70 calories; 30 calories from fat (43 percent of total calories); 3 g fat (1 g saturated; 0 g trans fats); 10 mg cholesterol; 6 g carbohydrate; 1 g fiber; 1 g sugar; 4 g protein; 75 mg sodium.

___

CHORIZO HASH-STUFFED MUSHROOM CAPS

Start to finish: 30 minutes (15 minutes active)

Makes 12 pieces

12 cremini mushroom caps

Salt and ground black pepper

1 teaspoon olive oil

1/2 small yellow onion, chopped

1 link (about 4 ounces) fresh chorizo sausage, casing removed, crumbled

1 small potato, grated

2 tablespoons water

1/4 cup grated manchego cheese

Heat the oven to 400 F.

Arrange the mushroom caps, open end up, on a rimmed baking sheet. Sprinkle with salt and pepper, then roast for 15 minutes.

Meanwhile, in a medium skillet over medium-high, heat the olive oil. Add the onion and chorizo and saute until browned, 5 to 6 minutes. Add the potato and water, then cook for another 3 to 4 minutes. When the mushrooms are roasted, spoon the sausage mixture into the caps and sprinkle with the cheese. Return to the oven for another 10 minutes. Serve warm or at room temperature.

Nutrition information per serving: 50 calories; 25 calories from fat (50 percent of total calories); 3 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 4 g carbohydrate; 0 g fiber; 1 g sugar; 3 g protein; 150 mg sodium.

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STUFFED BABY BELL PEPPERS

Start to finish: 15 minutes

Makes 12 pieces

6 baby bell peppers

2 ounces cream cheese, softened

1/2 cup shredded sharp cheddar

1/2 cup ham, finely chopped

1/4 teaspoon smoked sweet paprika

2 tablespoons chopped scallions

Cut the tops off the peppers, then slice them in half top to bottom. Remove and discard any seeds and ribs from the halves.

In a medium bowl, mix together the cream cheese, cheddar, ham, paprika and scallions. Spoon a bit of the mixture into each pepper half.

Nutrition information per serving: 45 calories; 30 calories from fat (67 percent of total calories); 3.5 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 1 g carbohydrate; 0 g fiber; 1 g sugar; 2 g protein; 90 mg sodium.

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STRAWBERRY CROISSANT SKEWERS

Start to finish: 15 minutes

Makes 12 pieces

2 croissants, each cut into 12 cubes

6 strawberries, halved

4 ounces edam or other semi-soft cheese, cut into 12 pieces

Honey

Ground black pepper

On small skewers, thread a piece of croissant, followed by a strawberry half, a piece of cheese, then a second piece of croissant. Drizzle lightly with honey and sprinkle with black pepper.

Nutrition information per serving: 80 calories; 40 calories from fat (50 percent of total calories); 4.5 g fat (3 g saturated; 0 g trans fats); 15 mg cholesterol; 7 g carbohydrate; 0 g fiber; 3 g sugar; 3 g protein; 160 mg sodium.

Mary Bilyeu | Contributor

Frugal Floozie Friday is a feature that seeks out dishes — appetizers, drinks, snacks, desserts, sandwiches, whatever — for $5 or less per person. Sometimes I split generously-sized items with loved ones, saving both money and calories; sometimes I find a great deal on a single serving that fits perfectly within the mandatory budget. I try to showcase several options to choose from, and you never know where I'll find them. Check out the column every Friday!

Craig has a sweet tooth. His makes my own infamous one hang its head in shame.

So it didn't take a lot of work to persuade Craig to join me at Jefferson Market and Cakery one afternoon for coffee and treats. Not a full meal, admittedly; but then, one doesn't always require a full meal. Sometimes one just requires a bit of comfort and a little something delicious. These desserts were perfect.

For less than $5 per person — our mandatory Frugal Floozie Friday budget — I was able to enjoy the gorgeous Red Velvet cupcake pictured above plus a cup of coffee: $1.75 for the former, $2 for the latter (a small one). Rich frosting, tender cake... a lovely snack.

Mary Bilyeu | Contributor

Coffees and chai range in price from $2-2.75. Now that spring is here and cool drinks are desired, both lemonade and iced tea cost only $2.

You can also buy sandwiches, ranging in price from $6.99-7.99; they're served with house-made chips. One of these could be split, making sure to save room for one of the amazing pastries, and you could still come in under our mandatory budget.

Jefferson Market is a bright, friendly place that offers free wi-fi and a warm welcome to loiter while talking or working. And it's such fun to peer behind the back counter to watch the artists at the Cakery creating unique masterpieces for special events; they make such gorgeous celebration cakes!

Jefferson Market. As its own website says, "Cafe, Cakes ... Bliss!"

Mary Bilyeu | Contributor

Jefferson Market and Cakery
609 W. Jefferson
Ann Arbor, MI 48103
734-665-6666
Monday: Closed
Tuesday - Friday: 8 a.m. - 5 p.m.
Saturday and Sunday Brunch: 10 a.m. - 1 p.m.

View Larger Map

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.

Chicken with Creamy Morel Sauce over Al Dente Wild Mushroom Fettucine

Peggy Lampman | Contributor

Richard and I were in the Traverse City area a few weeks back, and our waiter informed us he believes this will be a great year for morel hunting; we've had a very wet spring. I, however, have yet to find time to go hunting in my favorite hot spots, but that's not to stop me from enjoying this recipe.

Morels are beginning to sprout at markets, such as Hiller's, across town; past sightings have been at Village Corner; if you seem 'em, grab 'em before they're history. But not to fret if you don't have fresh morels at your disposal, this recipe is divine substituted with the ubiquitous shiitakes. I highly recommend using the Al Dente Wild Mushroom fettucine as the base for the dish. This pasta has an earthy wild mushroom flavor, integral to the dish's success.

Time: 35 minutes
Number of servings (yield): 4

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
2 tablespoons finely chopped shallot
4 (2 pounds) skinless, boneless chicken breast halves, sliced lengthwise into strips
1 red pepper, seeded, membranes removed then cut into matchstick pieces or diced
Fresh morel mushrooms, as many as you can find or afford, brushed dry or wiped gently clean,* or 1/2 ounce dried, soaked morels. Leave morels whole if small, cut in half if large.
1 (12 ounce bag) Al Dente Wild Mushroom pasta or egg fettuccine
1 teaspoon fresh chopped thyme, plus several sprigs for garnish
3 tablespoons heavy cream

Instructions

1. Bring a large pot of salted water to a boil. In a large sauté pan over medium heat, heat olive oil and butter. Add shallot and saut&eaucte; until transparent, about 3 minutes.
2. Lightly season chicken breast strips with kosher salt and freshly ground pepper and add to pan; sauté 3 minutes per side. Add red pepper and sauté an additional 2 minutes, stirring occasionally. Add the morels and sauté 1-2 minutes, until they begin to wilt and brown. (You will lose the “snap” of the texture and much of the elusive flavor if cooked too long.)
3. Meanwhile, add pasta to boiling water and cook according to package directions. With a slotted spoon, remove chicken and morels from pan and whisk in chopped thyme and cream. Return chicken and morels to pan and stir into cream, gently reheating.
4. Serve pasta topped with chicken and morels. Garnish with thyme sprigs and serve.

*Cut off the stem close to the cap to avoid heavily sandy areas. Rinsing can compromise the crispness and flavor so only wipe off what is necessary to remove excess sand or dirt. If damp, pat morels gently dry before cooking.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.

Watercress & Edamame Salad with Quinoa

Peggy Lampman | Contributor

Mother’s Day is this Sunday, and if you’re a mom, what’s in it for you? I don’t have the luxury of spending Mother’s Day with my kids, enjoying their pampering and attentions; in my world, that’s a sentimental notion. But this is a holiday set aside just for us mothers, so if plans aren’t made for us, let’s make some for ourselves. I choose Mother’s Day to be a day I get to think about myself; perhaps indulging in a massage, or spending a moment reassessing my health and considering ways of integrating more tasteful nutrition, for example, into my diet.

I know, as most of you, what I’m supposed, or rather not supposed to eat. You can’t get through a day without being buried under the rubble of conflicting dietary information. Big Brother, especially, likes to give his opinion of what he thinks I should be eating, even informing me how I should dress. Everyday pop-ups appear on my screen referring me to weight-loss and plus-size sites, having profiled me according to my search engine data.

It’s annoying that Big Brother’s on my case, believing that just because I enjoy clicking food sites, I must have unhealthy eating habits and must be obese. Geez, give me a break: Cooking and eating are supposed to be fun! In fact, this inference of his makes me want to gobble down a bucket of KFC. Don’t tell me how to eat, you googlebot you... “I am the master of my fate: I am the captain of my soul.”

Still, my body screams at wretched excess, barking back if the scales tip too much in a positive (aka, negative) direction. Moreover, I feel lethargic, losing my mojo; I just feel blah. So I always return to meals such as the following for everyday eating.These types of recipes are my panacea, and leave me feeling healthy and energetic. I’m not suffering when the end result tastes as delicious as the one I’ve penned below.

I’m a fan of sushi, and love the flavors of Japanese cuisine in general, so often use vinaigrettes heavy on the ginger and wasabi, as I did in this recipe. Edamame is also a favorite, which, according to WebMD , “...is a star legume”, packed with fiber, protein and a host of vitamins and minerals.

They’re served at most Japanese restaurants, in the pod, and available in the frozen section of local groceries. If you, like me, sometimes crave a salty snack, consider boiling up a batch of edamame pods in salted water. Before serving, toss with additional kosher or sea salt and have at it. They'll stay fresh refrigerated for several days. Granted this not a dish for sodium-restricted diets, but it’s far better than a bag of chips, and shelling the peas from the pod keeps a girl from eating so fast. (With the following recipe, however, save yourself the time and buy them in your grocer’s frozen section, shelled.)

I tossed quinoa into the salad for good measure. Many consider quinoa to be a grain, but actually it’s a grain-like crop known for its edible seeds. And, like edamame, it’s a nutritional powerhouse. Whole-grain quinoa contains more protein than any grain, and the protein supplied includes all nine essential amino acids. OK, enough of the health jargon. Just leave it at this: this salad is as delicious as it is healthy.

I may decide to conclude my Mother’s Day meal with something decadent and rich, and readily admit to indulging my fondness for fat and fried foods with the best of them. Butter is not my enemy; it’s a close friend, that itty bitty bit working so hard to make a meal taste good. Who else is willing to work that hard to please?

I’ve exercised my entire life battling the aftermath of carbonaras and creamy clam chowders — so what if some of it shows? What’s more stunning than a Ruben’s Renaissance woman — meta-mother of the universe — with her fresh-milk complexion; a women who is brilliantly, beautifully plump, in a generous-spirited way. This Sunday, chocolate cake is on the house:  Happy Mother’s Day!

Note: This salad may be made up to 8 hours, refrigerated, in advance, reserving greens to stir in at the last minute before serving.

Yield: 4-6 main course salads
Time: 25 minutes

Ingredients

1/2 cup dry quinoa
1/2-2 teaspoons dry wasabi powder
1-2 teaspoons soy sauce
2 teaspoons rice wine vinegar
1-2 teaspoons sesame oil
2 teaspoons grated ginger
1/2 teaspoon minced garlic
1/4 cup chopped cilantro
1/4 cup chopped mint
1 1/2 cups cooked edamame
1 cup sliced or julienned radishes

1 small orange or yellow bell pepper, seeds and membranes removed, sliced or diced
4 cups watercress leaves (mache or arugula may be substituted)

Instructions

1. Cook quinoa according to package instructions, and cool.
2. Make a vinaigrette by whisking 1/2 teaspoon of wasabi powder into soy sauce and vinegar, adding additional wasabi to taste. Whisk in oil, ginger and garlic.
3. Stir cilantro, mint, edamame, radishes, pepper, greens and quinoa into dressing and serve.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.

AnnArbor.com file photo | Peggy Lampman

Bocks & Trappists: Arbor Brewing Co. Beer Tasting. 7-9 p.m. Arbor Brewing Co., 114 E. Washington, Ann Arbor. A chance to sample and learn about more than two dozen bock, doppelbocks, and Belgian Trappist ales. Also included is a drawing for beer-related prizes. The price of admission includes unlimited beer sampling and a German appetizer buffet. $25 in advance, $30 (if available) at the door. 734-213-1393.

Flight Nights. 5-8:30 p.m. Cranbrook Whole Foods, 990 W. Eisenhower Parkway, Ann Arbor, at the wine bar. Each Thursday evening, experts lead an exploration of wine, cheese and appetizers. (Note: These events were previously called Thursday Night Rush Hour Relief.) This week’s topic: American white blends. $17. 734-997-7500.

Friday
Date Night: Mediterranean Small Plates. 6:30-10 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. Bring your special someone and have some fun in the kitchen cooking up this fun Mediterranean menu. Feel free to bring a bottle of wine to enjoy with your meal. Menu: Vegetable grape leaves, crisp falafel with tahini dip, spicy hummus, traditional tabouli, whipped garlic spread, authentic majadara with green lentils, bulgur, and caramelized onion. $150 per couple. Register online 48 hours in advance at www.annarborcooks.com.

Spaghetti dinner. 5-8 p.m. American Legion Post #419, 9807 Whitewood Road, Pinckney. $6 for adults, $5 for seniors, $3 for children 9 and under. 734-878-9522 or 734-341-4249.

Saturday
Mother's Day: Mom and Me Tea. 6:30-10 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. Celebrate Mother's Day this year by creating a proper 'High Tea' menu with your little one as your partner. Walk away with bellies full of delicious food and hearts full of fun, love, and laughter in this full participation class. Menu: Mini blueberry lemon scones; petite spinach, bacon, and Gouda quiche; open-face cucumber sandwiches with herbed cream cheese; apricot glazed fresh fruit tartlets; and of course- an assortment of kid-friendly TeaHaus teas. $65 for parent plus one child or $85 for a parent plus two children (8 years and older). Register online 48 hours in advance at www.annarborcooks.com.

Second Saturday Coffee Tour. 11 a.m.-noon. Zingerman’s Coffee Co., 3723 Plaza Drive, Ann Arbor. This is an open-to-the-public, no reservation-required event. Sit down with Coffee Co. managing partners Allen and/or Steve to tour their facility and learn about coffee - where it’s grown, how it’s sourced and how it’s roasted. Finally, learn how to discern the subtle distinctions among the world’s finest coffees as you sample some new offerings and some old favorites brewed using a variety of techniques. Free. 734-929-6060.

Chelsea Farmer’s Market. 8 a.m.-noon on Saturdays through Oct. 26. Downtown Chelsea, on Park Street. The Chelsea Farmer’s Market is a traditional market that has everything from fresh produce (including organics) to hand made crafts. Free projects and crafts will take place at the Children’s Booth on the second Saturday of each month. On May 18: Market Greens Educational Event - Taste of Health. No admission charge; price of purchases. coordinator@chelseafarmersmkt.org.

AnnArbor.com file photo | Melanie Maxwell

Saturday Farmers Market. 7 a.m.-3 p.m. Ann Arbor Farmers Market, 315 Detroit St., Ann Arbor. Find local produce and food from some of your favorite farmers as well as educational food demos and more. Free admission. Visit www.a2gov.org/market for more information.

Sunday
Brunch & Brew. 10 a.m.-2 p.m. Corner Brewery, 720 Norris St., Ypsilanti. Celebrate Mother's Day with family and friends at the Corner Brewery. We offer a selection of main courses, sides and kiddie options until 2 p.m.. The Bob Skon Trio will be entertaining you with sweet and lively melodies. No reservations necessary-first come, first served. No cover charge; price of food and beverage purchases. 734-480-2739.

All You Can Eat Mother's Day Breakfast Buffet. 8 a.m.-noon. Livingston County Wildlife Conservation Club, 6060 E. M-36, Hamburg. Buffet Includes: Scrambled eggs, eggs your way, pancakes, french toast, bacon, sausage, home-style potatoes, sausage gravy and biscuits, toast, fruit, cereal, pastries, coffee, milk and assorted juices. Egg toppings: cheese, peppers, mushrooms, and onions. $7 for adults, $6 for seniors, $3 for children ages 6-12. 810-231-1811.

Brewing Methods Class. 1-3 p.m. Zingerman's Coffee Co., 3723 Plaza Drive, Ann Arbor. Learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip to syphon pot. We will take a single coffee and brew it six to eight different ways. $20. 734-929-6060.

Monday
Wine Tasting: The Wines of Spring. 6:30-8:30 p.m. p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. With the approaching warmer days, the feeling regarding wine changes course toward the lighter, the refreshing, and the more subtle whites and rosés. One wants to leave behind the heavy reds and oaky whites, which have appeared on our tables during the winter months, not to mention some high octane Ports or sweeter treats; instead the slender beauties are welcomed back as harbingers of days of sunshine and poolside fun! Some of these wines also come in a pink shade, often scaring people scarred by their past frays with the dreaded white Zinfandel, but are nothing like those sweetish beasts. I will bring three svelte whites from different regions of the world, preferably regions close to bodies of water, and two dry ros&eaucte;s from the south of France (my favorites!). $55. Register online 48 hours in advance at www.annarborcooks.com.

Cocktail Class: Crafting with Vodka. 7:30 p.m. The Last Word, 102 S. First St., Ann Arbor. Vodka gets a bad rap in the craft cocktail world. Is it deserved? We'll do some experiments and decide for ourselves. Then we'll explore some craft applications for America's bestselling spirit. This class is taught by Tammy's Tastings. $35 in advance, $45 at the door. http://www.tammystastings.com/shop or 734-276-3215.

Milan Senior Nutrition Program. 11:45 a.m. Milan Senior & Community Activity Center, 45 Neckel Court, Milan. In partnership with the Washtenaw County Senior Nutrition Program, they offer a nutritionally balanced meal three afternoons a week: Mondays, Wednesdays and Thursdays. There is a suggested donation of $2.50 for anyone who is 60 years or older and a fee of $5 for anyone under the age of 60. They do ask for 48 hour advanced reservations. Call or stop by the office.

Tuesday
Vegetarian Cooking 101: A Spring Menu, with VegMichigan. 7-8:15 p.m. Cranbrook Whole Foods, 990 W. Eisenhower, Ann Arbor. Cooking demo by VegMichigan representatives. $5. Preregistration required: 734-997-7500.

Raw Foods: Learn the Amazing Benefits of a Raw Vegan Diet, with Ellen Livingston. 7-8:30 p.m. Crazy Wisdom Bookstore and Tearoom, 114 S. Main St., Ann Arbor. Learn how to be rid of bothersome symptoms and take charge of your health. Free. 734-665-2757.

Lunch is Served. Noon-1 p.m. Turner Senior Resource Center, 2401 Plymouth Road, Ann Arbor. Repeats every Tuesday and Friday. Reservations are required with two days prior notice. Suggested donation for those over 60 years of age is $2.50, for all others, $5. Call 734-998-9353 for reservations.

Wednesday
Rat Pad Releases. 6-9 p.m. Corner Brewery, 720 Norris St., Ypsilanti. Local amateur and professional brewers create imaginative beers on our 10-gallon Rat Pad brew system. We release these brews on the third Wednesday of each month and serve them at Corner while supplies last. Supplies are limited so come early. Anything left after 9 p.m. can be purchased to take home in a growler. No cover charge. 734-480-2739.

Wednesday Wine Tasting. 6 p.m. Paesano's Italian Restaurant, 3411 Washtenaw Ave., Ann Arbor. This informal wine tasting allows patrons to sample five up and coming wines from Italy. Joined by one of Paesano's knowledgeable wine purveyors, the staff creates tasty appetizers to accompany the bold flavors. $25. www.paesanosannarbor.com.

Chelsea Farmer’s Market. 2:30-6 p.m. on Wednesdays through October. Chelsea Community Hospital, by the U of M Family Practice Building, 775 S. Main St., Chelsea. The Bushel Basket Market has been open since 2007 and serves the Chelsea Community Hospital service area. Our mission is to provide a variety of local products and produce in a pleasant, easily accessible location to encourage more frequent and wider consumption of fresh healthy foods to the citizens of Chelsea and surrounding communities and to provide a tangible link between health and wellness of these people to their local hospital.Experience food, crafts and fun during special events throughout the summer. No admission charge; price of purchases. coordinator@chelseafarmersmkt.org.

Wednesday Farmers Market. 7 a.m.-3 p.m. Ann Arbor Farmers Market, 315 Detroit St., Ann Arbor. Find local produce and food from some of your favorite farmers as well as educational food demos and more. Free admission. Visit www.a2gov.org/market for more information.

Thursday, May 16
Italian Regional Pasta Series: Emilia-Romagna. 6:30-9:30 p.m. p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. Italians from Emilia-Romagna are known to be the most food-loving in Italy, so, it's no surprise when the region that boasts home to Prosciutto di Parma, Mortadella, and Parmigiano-Reggiano also set standards for pasta throughout Italy. In this full participation class, you will make handmade pasta following techniques originating from this rich region, and by incorporating some of its local specialties you'll add authenticity to your broadening pasta skills. Menu: Garganelli with prosciutto and spring peas; Tagliatelle alla Mortadella; Classic Tagliatelle con Ragu alla Bolognese (a homemade pasta with a meat sauce that melds pork, veal and beef with tomato, red wine, and even milk!). $75. Register online 48 hours in advance at www.annarborcooks.com.

Chelsea Center for the 9th Annual Arts Spring Breakfast: Mapping Our Future. 8-9 a.m. Silver Maples of Chelsea, 100 Silver Maples Drive, Chelsea. The CCA usually hosts approximately 150 attendees at its Annual Spring Breakfast, to celebrate the arts and share highlights of its many music and visual art activities and programs. A complimentary continental breakfast will be served. The one-hour breakfast program will feature several speakers with a theme centered on the strategic planning process that has been underway at the CCA since the beginning of the year. Free, but registration is required: www.chelseacenterforthearts.org or 734-433-2787.

Coney Dog and Root Beer Float Night. 5-8 p.m. American Legion Post #419, 9807 Whitewood Road, Pinckney. $1.25 per Coney dog. For more information call 734- 878-9522 or 734-341-4249.

Flight Nights. 5-8:30 p.m. Cranbrook Whole Foods, 990 W. Eisenhower Parkway, Ann Arbor, at the wine bar. Each Thursday evening, experts lead an exploration of wine, cheese and appetizers. (Note: These events were previously called Thursday Night Rush Hour Relief.) This week’s topic: South American reds. $17. 734-997-7500.

To submit events for this calendar, e-mail calendar@annarbor.com.

Don't be intimidated by the length of the recipe - this moussaka is worth every minute of prep time. And it tastes even better the next day.

Jessica Webster | AnnArbor.com

From the vendors hawking heaping carts of freshly roasted pistachios on every street corner to the rotating spits of gyro in the windows of the restaurants, it was a mind-boggling display of a culture that clearly celebrates its food.

It was on this trip to Athens that I had a plate of moussaka that set the standard for all moussaka to follow. It was rich, meaty, and creamy, with sublime layers of flavors and textures. My 16-year-old mind was blown, and I’ve been looking for a recipe to replicate that experience ever since. I feel like I’ve finally found it.

This recipe comes from SimplyRecipes.com, by way of my friend Kate Remen-Wait. It’s comfort food on the highest level, but with a sophisticated blend of spices to keep it from too firmly settling into the casserole category. I don’t know enough about Greek cooking to know if this is 100 percent authentic, but I can wholeheartedly assert that it is 100 percent tasty.

Kate made the moussaka gluten-free by replacing the 1/2 cup of flour in the original recipe with 1/4 cup of corn starch, and it worked very well.

Moussaka - slightly adapted from SimplyRecipes.com

Meat sauce

• 2 pounds ground lamb or beef (or one pound of each)
• 2 tablespoons olive oil
• 1 chopped onion
• 4 chopped garlic cloves
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon black pepper
• 1 tablespoon dried oregano
• 2 tablespoons tomato paste
• 1 cup red wine
• Zest of a lemon
• 2-3 tablespoons of lemon juice
• Salt to taste

Bechamel sauce

• 1 stick unsalted butter
• 1/2 cup flour OR 1/4 cup corn starch
• 1/2 teaspoon salt
• 4 cups whole milk
• 4 egg yolks
• 1/2 teaspoon ground nutmeg

The moussaka

• 3 large globe eggplants
• 1/2 cup salt
• 8 cups water
• 2-3 medium to large Yukon gold or other yellow potatoes
• 4 ounces crumbled feta
• 1 cup grated pecorino or parmesan
• Olive oil

Prepare the meat sauce
Heat the olive oil in a large sauté pan over medium-high heat and brown the ground meat. Add the onions about halfway into the browning process. Sprinkle just a little bit of salt over the meat and onions.

Once the meat is browned and the onions have softened, add the garlic, allspice, cinnamon, black pepper, oregano and tomato paste. Mix well and cook for 2-3 minutes.

Add the red wine and stir. Bring the sauce to a boil, then reduce the heat and simmer gently, uncovered for 20 minutes. Turn off the heat. Taste and add more salt if needed.

Stir in the lemon zest and the lemon juice and set the sauce aside. (This step can be done the night before; just cover and refrigerate.)

Prepare the potatoes and eggplants
Set a large pot with several inches of salted water on the stove top to boil.

In a large bowl, make brine for the eggplants by mixing 8 cups water and 1/2 cup salt.

Slice the top and bottom off the eggplants. Cut thick strips of the skin off the eggplants to give them a striped appearance Slice the eggplant into 1/4 inch rounds and drop them into the brine for 15-20 minutes, while you prepare the potatoes.

As the eggplants are brining, peel and slice the potatoes into 1/4-inch rounds. Boil them in salted water for 5-8 minutes — you want them undercooked, but no longer crunchy.

Drain and set aside.

When the eggplants have been brining for 15-20 minutes, remove them to paper towels to dry. (You can layer the eggplant and paper towels to save counter space).

To cook the eggplant, paint each side of the eggplant rounds with olive oil and broil or grill over high heat for about 3 minutes on each side, or until lightly browned. Set aside.

Prepare the bechamel

Heat milk in a pot on medium heat until steamy (about 160 degrees). Do not bring to a boil or let simmer.

Heat the butter in a small pot over medium heat. When the butter has completely melted, slowly whisk in the flour or corn starch. Let this roux simmer over medium-low heat for a few minutes. Do not let it get too dark.

Little by little, pour in the steamy milk, stirring constantly. It will set up and thicken dramatically at first, but keep adding milk and stirring, the sauce will loosen. Return the heat to medium. Add about half a teaspoon of salt and the nutmeg. Stir well.

Put the egg yolks in a medium bowl and whisk to combine. Temper the eggs so they don’t scramble when you put them into the sauce by slowly pouring in a couple of ladle’s worth of the hot bechamel into the egg yolks, whisking all the time. Slowly pour the egg mixture back into the bechamel while whisking. Keep the sauce on very low heat, do not let simmer or boil.

Finish the moussaka

Preheat the oven to 350 degrees. Layer a casserole with the potatoes, overlapping slightly. Top the layer of potatoes with half of the eggplant slices.

Cover the eggplant slices with the meat sauce, then layer remaining eggplant slices on top of the meat.

Sprinkle the feta over the meat. Ladle the bechamel over everything in an even layer.

Sprinkle grated parmesan or pecorino on top.

Bake for 30-45 minutes, or until the top is nicely browned.

Let the moussaka cool for at least 15 minutes before serving.

Serves 8-12 easily.

Jessica Webster leads the Food & Grocery section for AnnArbor.com, a part of the MLive Media Group. Reach her at JessicaWebster@annarbor.com. You also can follow her on Twitter or subscribe to AnnArbor.com's email newsletters.

Mary Bilyeu | Contributor

I just happened to have some parsley on hand, so I put it to good use — I made a pesto. Many people think that pesto is made with basil; it can be, absolutely! But pesto is actually a paste made by grinding ingredients together with a mortar and pestle; thus, basil or parsley or any other fabulous, fragrant items can be used.

Pesto and pasta are natural partners, each having a particular affinity for the other. And since I was amused by that alliteration, I also thought I'd toss in some peas, too, to go with my parsley pesto and pasta. A few toasted almonds for crunch and extra flavor (peanuts, despite their first initial, just didn't sound right), and a quick, easy, delicious dinner was served...

Parsley Pesto Pasta with Peas

1 12-ounce package whole wheat spaghetti
1 cup frozen peas
1 cup flat-leaf Italian parsley leaves
2 tablespoons garlic paste
1 tablespoon stone ground garlic mustard (or Dijon mustard)
1/2 cup extra-virgin olive oil
pinch of kosher salt
pinch of red pepper flakes
1/3 cup sliced almonds, lightly toasted
shredded Parmesan, for serving

Prepare spaghetti according to package directions, adding peas for the last minute of cooking.

Meanwhile, purée parsley, garlic paste, mustard, olive oil, salt, and red pepper flakes in a blender until mostly smooth. When pasta is ready, drain it and return it to the pot; pour the pesto over it and toss to coat.

Place spaghetti onto a serving platter, then sprinkle with almonds and with Parmesan.

Serves 4-6.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.