Foodie Heaven and other great things

I have a friend who has a blog (called Recipes for Trouble), that intertwines life and food in a really cool way. Sometimes, since I love to discover new foods to cook, I think I'll share them here, but I never have. Until today. Ruth and I had a friend over for lunch, so we took the occasion as an opportunity to go to the farmer's market that happens in downtown Oakland (at Jack London Square) on Sundays. I still can't get used to the fact that I can get in-season fruits and vegetables at times like this, when in New England, pretty much all there is are fiddleheads, some greens, asparagus and snap peas. We got all sorts of peppers and herbs. We got two huge bunches of Thai Basil, summer squash, a lot of berries of varied sorts (strawberries, blueberries, raspberries...) We came home, and cooked up some Rice Noodles with Thai Basil Pesto, Summer Squash and Goat Cheese, and a Mixed Berry and Mint Salad (recipes below.) As we cooked, and was oohing and aahing over our great bounty, I was remarking about how California was "Foodie Heaven." We had a really nice time - our friend had spent the year on spiritual sabbatical, spending time at reatreat spaces, monasteries and the like all over the world for a year, so we had a really rich time talking about all that had happened to all of us since we'd last seen each other. Ruth and I had a fun time cooking (we love cooking for people - invite yourself over sometime!) Rice Noodles with Thai Basil Pesto

• Rice Noodles (the kind that come in a plastic package from an Asian Grocery)
• Thai Basil
• Garlic
• Salt
• Coconut Oil (optional)
• Olive Oil (or some other kind of oil)
• Peanuts

Boil some water, and place the rice noodles in the boiling water, and let them cook (a little al dente). While the water is boiling, put cloves of garlic and basil and oil in a blender or food processor, and blend until smooth. Salt to taste. Once the noodles are done, take them out and drain them, and rinse them lightly, returning them to the pot. Add in the pesto, and toss. Move the noodles with pesto into a bowl, and top with chopped peanuts. Summer Squash and Goat Cheese

• Red Onion
• Summer Squash
• Patty Cake Squash
• Long Beans (Asian version of string beans - but you can use regular string beans)
• Goat cheese (soft flakey kind)
• Rosemary
• Olive Oil
• Salt

Sautee red onion in olive oil, add both kinds of squash and saute until close to done. Add long beans, rosemary and salt, and saute until beans are tender. At the very end, add goat cheese, stir quickly, and turn off the flame. Serve immediately. Mixed Berry and Mint Salad

• Strawberries
• Blueberries
• Raspberries
• Blackberries
• Goat Cheese
• Mint
• Sugar

Place a layer of mint leaves at the bottom of a bowl. Add mixed berries until full. In a blender, mix goat cheese, mint leaves, sugar and some water. Blend until smooth. Drizzle fruit.