My summer vacations spent in Greece began with my grandmother’s “spanakopita,” the fragrant dill-infused spinach/spring onion filling laced with Greek olive oil and feta cheese that tempted and oozed through flaky golden filo dough. After flying for 30 hours from Japan, my brother and I would run up the marble staircase of my grandparents home
When I was the Director of the Horticultural Therapy Center at Descanso Gardens, one of our volunteers introduced me to this ethereal treat. Nasturtiums grow so well here in Southern California and they are a lovely addition to a salad. The peppery flavor of the nasturtiums combine magically with the mildly sweet filling. Ingredients 3/4
Ingredients 1 medium Japanese Green Kabocha (available at Smart & Final) Half an Onion, diced 5 strips of bacon, diced 1 tsp. butter 1 egg 1/3 cup of soy milk or regular milk 1/2 cup grated gruyere cheese 1/3 cup heavy cream freshly grated nutmeg salt & pepper to taste Directions Preheat oven to 350°F.
Fertility Wish Counseling
Phaedra Ledbetter, Psy.D, MFT, HTR
107 S. Fair Oaks Ave. #315
Pasadena, CA 91105
tel: (530) 380-2788
email: p@fertilitywish.com
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