The day before, I stood in front of my first grade class with a knot in my throat as my teacher announced to the class that I was soon leaving. She said, “Karla and her siblings are leaving to the US, to go meet their mother who lives there now.” I felt the cold stare of all the emotionless children in the room, but me, I was grinding my teeth, clutching my fists and flexing my butt in order not to let a tear fall from my eye. If you know me well you would know this is pretty hard to do. I cry easily out of any emotion: happiness, sadness, anger, excitement….you name it! I am like a handkerchief that has never dried up, you wring it up and tears fall out.
Back to that joyful morning, the excitement was not due to the beautiful city I was soon to roam, or the beautiful lawn I was soon to play on. No, no…it came from the realization that my next door neighbor, Rafa, was no longer going to be my neighbor. What? Really Tita, this is what excites you? Again, if you know me you would know that I am the biggest scaredy cat in the world!
Rafa was a strange person. He lived in the house next to my abuelitos’ house with his drunken brother and niece. He was tall (relative to my family, a giant!) and skinny and he had some mental issues that my six year old mind could not comprehend. He scared me for being different; I would run to hide under my abuelito’s bed at the sight of him. In my mind I thought Rafa was a kid-eating-giant who did not like vegetables. He liked short and stubby little kids with big cheeks and feet shaped like tamales…huhum…someone like me!
What woke me up that morning was Rafa. He ruined my dream by coming out of the red brick house and chased me until I had no other alternative but to wake up as my abuelito's bed was nowhere in sight. “I am going to the US and I am not taking you Rafa!” I was at peace…
Now that I am older I realize that Rafa was still a giant, as I am only 4 feet and 11 (and a HALF) inches tall, but definitely not a monster. If he were still alive I would apologize for having such terrifying thoughts of him and as a reconciliatory meal I would prepare him my signature salad as I am sure it would convince him that veggies are in fact delicious! If he were in the US I would open up the doors to my house and let him into my kitchen, and as we ate our salad I would welcomely say, “enjoy, my dear friend!”
Arugula Salad with Portobello Mushroom and Chevre
Disclaimer: I really do not measure the quantities of ingredients I use for this recipe...its simplicity allows you to adjust it to your preference.
Arugula, lets say a fist-full per person
1 lemon wedge
olive oil
balsamic vinegar
2 portobello mushrooms, stemmed and sliced (this is enough for 3 people)
1/2 red onion, thinly sliced
1 avocado, sliced
1 goat cheese log, cut to 1/2 inch slices
1 egg
1/2 cup bread crumbs
salt and fresh grounded pepper to taste
Place arugula in a deep bowl. Squeeze lemon wedge over arugula and drizzle with olive oil and salt. mix and let it sit.
In a deep plate, combine 1/4 cup of olive oil and 2 tablespoons of balsamic vinegar. Season with salt and fresh grounded pepper. Add mushrooms and onion and let it marinade for 10 minutes.
In a small bowl, whisk the egg for 30 seconds. Dip cheese in egg mixture and then cover with bread crumbs. Make one or two slices per person. In a small pan, heat some olive oil and cook the cheese, 1 to 2 minutes on each side. Set aside.
Saute mushrooms and onion in a pan over medium heat until both tender. Remove from heat. Divide arugula onto plates, add mushroom and onion to each plate and top with cheese and avocado slices.
Serves...it varies, if you add a little bit more mushrooms and onions it can serve up to six.
Disclaimer: I really do not measure the quantities of ingredients I use for this recipe...its simplicity allows you to adjust it to your preference.
Arugula, lets say a fist-full per person
1 lemon wedge
olive oil
balsamic vinegar
2 portobello mushrooms, stemmed and sliced (this is enough for 3 people)
1/2 red onion, thinly sliced
1 avocado, sliced
1 goat cheese log, cut to 1/2 inch slices
1 egg
1/2 cup bread crumbs
salt and fresh grounded pepper to taste
Place arugula in a deep bowl. Squeeze lemon wedge over arugula and drizzle with olive oil and salt. mix and let it sit.
In a deep plate, combine 1/4 cup of olive oil and 2 tablespoons of balsamic vinegar. Season with salt and fresh grounded pepper. Add mushrooms and onion and let it marinade for 10 minutes.
In a small bowl, whisk the egg for 30 seconds. Dip cheese in egg mixture and then cover with bread crumbs. Make one or two slices per person. In a small pan, heat some olive oil and cook the cheese, 1 to 2 minutes on each side. Set aside.
Saute mushrooms and onion in a pan over medium heat until both tender. Remove from heat. Divide arugula onto plates, add mushroom and onion to each plate and top with cheese and avocado slices.
Serves...it varies, if you add a little bit more mushrooms and onions it can serve up to six.
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