Part of a note from Suchitra Vaidya, Senior Health Educator at Santa Clara Kaiser Permanente:
"The first market at Santa Clara was a GREAT success. John had lined up ten vendors for the kick-off, with live music and giveaways. The market was flooded by 10 a.m. when it started and remained that way until the end at 2 p.m. The members and employees/physicians were very appreciative and many commented that ‘it was the best event that we brought to KP Santa Clara.’ I felt happy at the reactions from everyone especially our senior management team."
Here’s feedback from last week's recipe results in Watermelon, Arugula and Pine Nuts version 1.1. Saralinda Jackson, Director of Utilization Management, recommends using raspberry vinegar and toasting the pine nuts. Tom McDonald, Physician-in-Chief, recommends trying it with ricotta cheese. While feta is a reasonably healthy cheese, part-skim ricotta has only a third of the saturated fat of feta and a quarter of the amount in Colby or Jack Cheese.
This week's offering comes to us from a superb home cook in the Berkeley of the Midwest, Ann Arbor, MI.
This dish is very simple, light and works well for a late dinner.
- 1- 1/2 lb "normal" cucumbers or the long contorted Armenian cucumbers, peeled and thinly sliced
- 2” fresh ginger, peeled and minced
- 1/2 cup rice vinegar
- 2 Tbsp sugar
- 1 tsp salt
- 1 Tbsp olive oil
- 1 lb sea scallops
- Freshly ground black pepper
- Arugula or mixed baby greens
Gently toss the cucumbers with the ginger, vinegar, sugar and salt. Cover and let sit at room temperature for about an hour. Drain in a colander. In a bowl, mix the scallops with the olive oil, a little salt, pepper and enough turmeric to lightly color them. Arrange the drained cucumbers on a bed of greens. Heat a non-stick skillet to medium-high. Sear the scallops for 3 to 4 minutes or until browned on the outside and just opaque inside, shaking the pan like you see at restaurants to impress your family. Arrange on the cucumber and serve immediately.