Farmer’s Market 2018 Minneapolis-Recipe Sautéed Watercress with Fresh Oregano, Onion and Enokitaki mushrooms in soft corn tortillas

My time is consumed with too many thoughts, projects and other people’s business, which in the end is none of my business.

So I’ll keep this short.

Recipe – Sautéed watercress with Fresh oregano, onion and Enoki mushrooms in soft corn tortillas

At the Farmers’ Market I bought watercress for sandwiches, but made the mistake AGAIN to inspect it. It had flowered. Darn. That means it will taste bitter. Instead I looked at options to cook it. I found a recipe that called for ginger.

Thoughts – Since the weather is hot and humid that might appeal. Nah. I have all this fresh stuff that is going to waste…here’s what I did.
2 bunches of watercress – about six cups for company to serve 4 people
wash and drain and chop up
1/2 pound of shiitake mushrooms, stems removed and caps sliced
1 small yellow onion sliced
1 teaspoon of chopped oregano
1-2 tablespoons green onion
2 tablespoons of olive oil
8 soft corn tortillas enough for 4 people

Heat the olive oil in a large skillet over medium. Add the onion and cook, until the onion is translucent. Add in the watercress and a splash of water to wilt – 2-3 minutes. Toss gently with the onion and oregano.

Place the Enoki mushrooms on top of the mixture and cover the pan for 1 minute. Then gently mix the mushrooms into the watercress mixture and add the green onion on top.  Turn off the pan. Cover.

Heat soft corn tortillas on a heavy pan and put the filling on them and fold. You could add cheese or any number of things. I did not add salt and pepper after tasting it. the subtly of the oregano would have been lost.

This is fast and easy. Vegetarian snack on a hot summer day with minimum cooking is a good idea.

Thanks for stopping by my kitchen!

Have a peaceful day wherever you may be.


Heading over to Fiesta Friday #228 to share this recipe for watercress. Thanks to Angie our fearless creative leader, readers enjoy and share their recipes from all over the world.

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The Irises Are In Bloom!

Leonardo was a rescue from a puppy mill. What a sweet little guy. It was a pleasure to admire the irises and share a story about flowers and dogs.

Thank you for stopping by my kitchen.

Have a great weekend. Share a story or some flowers.

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Mandarin Orange, Meyer Lemon and Balsamic Glazed Duck Breasts Recipe

Spring has finally arrived!

Mandarin, Meyer Lemon and Balsamic Glazed Duck Breasts Recipe

Serves two people

Adapted here


1 Mandarin Orange – 3 worked better for me

1 Meyer lemon – Volcanic lemon juice from Italy

½ tablespoon balsamic vinegar

1 small bay leaf

1 sprig fresh thyme – used a little more

2 small duck breasts (about 12 ounces total)

Grind of salt and pepper


Zest Mandarin and half of Meyer lemon; pour into small 1-cup prep bowl. Juice Mandarin and one half of the Meyer lemon; add to prep bowl. Add balsamic vinegar. Stem sprig of thyme and add in thyme leaves. Add in bay leaf and the salt and pepper.

Using the point of a sharp knife, score the duck skin a crosshatch pattern (about 3 scores per inch), cutting deeply into the later of fat but taking care not to nick the meat. Season both sides of the breasts with salt and pepper.

Heat a Dutch oven or heavy cast iron pan over medium heat. When a few drops of water sprinkled into the pot dance and evaporate quickly, put the breasts in the Dutch oven skin side down and cover to prevent spatter. Cook until the skin is brown and crisp.

Turn the pieces over and cook for one more minute for very rare breasts. [I cook them longer.]

Then tent the breasts loosely in foil and put them aside to rest and finish cooking.

Making the sauce:

Pour off all one tablespoon of the fat from the pot and put the pot over medium heat. When the fat is warm, whisk in juice and vinegar mixture, as well as the duck juices that have accumulated in the foil packet, and cook, whisking until reduced by one half.

Remove bay leaf, return the breasts to the pan and reheat them for a few seconds on each side to coat.

Slice the duck and served drizzled with the sauce.

Notes: I don’t know where to find Meyer lemons. They are reportedly sweet. But I have this good stuff from Italy that I really enjoy using for cooking, Italian Volcano 100% Organic Lemon Juice. This juice was substituted for Meyer Lemons. Organic Mandarin Oranges were used and they were delicious.

I cooked the duck breasts longer because I am not fond of meat that is under-cooked. The recipe was a little short on sauce when I cooked it. Not much duck juices left over – probably because of the longer cooking time on my part. Next time better make adjustments.

I would make this recipe again for Duck Breast with Mandarin Oranges, Meyer Lemons and Balsamic vinegar. The mandarin oranges were a terrific combination with the duck.


Found at Rustico Gardens retrieved May 2018


Mandarin Orange, Meyer Lemon and Balsamic Glazed Duck Breasts ~ CKatt 2018

Thanks for stopping by my kitchen.

“Share the food and share the love.”

I am bringing this dish to Fiesta Friday #225 to share with all the folks who are cooking up a feast. Thank you to Angie this week’s cohost Antonia @ Please join us and share your fiesta pieces. 


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The April Blizzard

The April Blizzard


When a late snowstorm arrived in April, you flew in too

Not like a whirling blizzard

Ah, no.

Still handsome and warmer than the snow filled streets

Bright like a Californian

Smiles and laughs and my heart thawed yet again.


We had dinner at a restaurant that I favor.

A pretty young woman sat us by the window.

We re-engaged in friendly banter.


Next to the cold and snow outside,

After years of telephone conversations

Two beings suddenly across the table from one another

Eating a meal together while

Years have passed; separation lifted

Time ceased inside us.


At the end of the meal,

The pretty young woman, who served us,

Appreciated our togetherness.

Her innocent suggestion

To return for date night

Hangs in the air like frosty breath.


Your head shifts and you looked down


And there it was…

For in reality, to the contrary,

There is no us.

While her sentiment confirmed,

We looked like a couple.


Looking at her sweet, fresh face

And not wanting to dispel her hope ~

Pleasure is so fleeting.

A polite smile curved on my lips.


Joking together again outside, walking arm in arm

To avoid slipping in the snow, laughing.

Quietly inside I recognized that

Moment a ripple in the continuum appeared,

Which dictated no pretense or illusion between us.

Ah, no.



Thanks for stopping by my kitchen.

Have a meal with friends to share love wherever you may be.

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Linguine with Tuna, Herbs and Lemon Recipe/Spaghetti al Limone

Pasta, pasta, and more pasta is what I like. Over time it’s a challenge to think of new flavors for pastas dishes. Many of the chefs on cooking shows stick to red sauce in their recipes. Who doesn’t like a rich and flavorful red sauce?

Inspirations come and go for cooking.  I thought about tuna and pasta. Hmm. What would go with tuna? My fall back recipe is bechamel sauce for a change of pace. Then I stretched my brain and wondered if lemon, tuna and pasta would work together?! dug around and found Spaghetti al Limone on the Cooking Channel and one recipe from Food and Wine then combined the two…


Linguine with Tuna, Walnuts, Lemon and Herbs

Easy Recipe adapted


3/4 Cup walnuts, chopped

1 pound of linguine

1/3 cup of olive oil

2-6 ounce cans of tuna packed in oil (or fresh tuna steaks cooked and sliced)

2 teaspoons of grated lemon zest – 2 lemons worth

2 teaspoons of lemon juice

3/4 teaspoon of salt

1/2 teaspoon of fresh ground pepper

4 cloves minced garlic + 1 tablespoon of olive oil to cook the garlic

1/2 cup of mixed herbs e.g. parsley, chives, and thyme


  1. Toast the walnuts in a small frying pan over moderate/low heat. Stir frequently until golden brown – 5 minutes
  2. Option toast them in the oven at 350 F  for 5 to ten minutes
  3. Cook the linguine in a pot of salted boiling water until just done  – About 12 minutes
  4. While the linguine cooks:
    1. In a small bowl mix the olive oil and lemon juice – emulsify with a whisk, then  whisk in the herbs
    2. Open the can of tuna – I used Solid White Tuna
    3. in a large frying pan, over low fire, heat the olive oil  and cook the minced garlic for 1 minute stirring all the while.
    4. Stir in tuna and it’s oil. (If you use tuna and water like I did, it still works, but drain the water off first.) Gently break up the tuna into pieces
    5. Drain then add the pasta plus about 1/3 cup of the pasta water into the frying pan.  Stir and blend together the ingredients while they cook add pepper and salt to taste
    6. Add the emulsified blended olive oil and lemon with herbs mixture stirring together gently letting it cook for a few minutes.

That’s it! I made it a second time without the walnuts. Yum. The flavors of  lemon, tuna and the herbs combined are really refreshing.

Thanks for stopping by my kitchen.Lemon tuna Linguini Recipe

Have a great weekend!

I’ll be taking this recipe to Fiesta Friday #224. The solo cohost this week is Diann @ Of Goats and Greens. Thanks to all the fine cooks who join the fiesta!

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