Sometimes it’s hard to begin. So many ideas, thoughts and words float around in my brain every day and when I finally sit down to write a post they all get jumbled together like a tangled ball of yarn:

Old friends.                         New friends.                         New acquaintances.

Donuts.                         Lots and lots of donuts (hence the salad recipe).

Skiing on ice.                         Blog envy.             Self-doubt.                         Integrity.             Misrepresentation.                                     The bigger picture.            Business expenses.

Caring for others without caring too much.                         Self-sufficiency.

Sourdough starter.            Homemade miso.            Art.            Lines and curves.

Health.                         Attachment to material objects.                         Wanderlust.

Dance parties in the kitchen.                        Learning to listen.

Only a few things can still my mind these days:

1. Walks in the woods, where all I have to do or think about is putting one foot in front of the other.
2. Practicing yoga. Breathing in and out and moving with my breath.
3. Measuring, cutting, mixing, and serving. I find that once an idea begins to develop, I can spend hours imagining how different flavors and textures will combine and turning that vision into something real.

Here’s to stilling the mind and eating salad.

SPRING FATTOUSH SALAD

Serves 4

INGREDIENTS

FOR THE SALAD

1 shallot, thinly sliced

1/3 cup apple cider vinegar

1 teaspoon sugar

½ teaspoon peppercorns

½ head romaine lettuce, chopped

1 cucumber, chopped

1 cup cherry tomatoes, halved

1 bunch radishes, sliced

½ cup parsley, minced

½ cup mint, minced

4 ounces feta, crumbled

1 teaspoon olive oil

1/3 cup pine nuts

FOR THE PITAS

2 whole wheat pitas, torn into 1 inch pieces

3 tablespoons olive oil

½ teaspoon salt

½ teaspoon dried harissa

½ teaspoon sumac

FOR THE DRESSING

1 cup yogurt

1 clove garlic, crushed

juice from ½ lemon

4 tablespoons olive oil

1 teaspoon dukkah

PROCEDURE

FOR THE SALAD

Combine the shallots, vinegar, sugar and peppercorns in a small bowl and set aside while you make the rest of the salad.

Combine the lettuce, cucumber, tomatoes, radishes, herbs and feta in a large bowl.

Heat a small pan over medium heat and add the olive oil and pine nuts. Toast the pine nuts until golden brown and then add them to the salad.

FOR THE PITAS

Preheat the oven to 425 degrees. Toss the pita in a bowl with the olive oil, salt, harissa and sumac. Spread the seasoned pita on a baking sheet lined with parchment and bake for 15-20 minutes until brown and crispy.

FOR THE DRESSING

In a small bowl whisk together the yogurt, garlic, lemon juice, olive oil, and dukkah.

ASSEMBLE THE SALAD

Just before serving, remove the pickled shallots from the brine and add them to the salad along with the crispy pita. Dress the salad and enjoy.