Fattoush


I love this salad at Mamnoon. The greens include: spring mix or salad greens from farmers market, mint leaves, chopped romaine or little gems and radishes. The dressing I make includes: rice wine vinegar, grapeseed oil, salt, pomegranate molasses and sumac. Roast cut pita chips tossed in olive oil until brown and toss on top … Read More


Lindsay, CA: Too good to be true?


This month I took a trip to the Central Valley to visit the schools in Lindsay, CA. You may know it as the poster child for a personalized learning district. 100 percent are free and reduced lunch; 97 percent speak Spanish at home; 44 percent of the learners live in families where the parents did … Read More


Afternoon Buns with Orange Zest Glaze


Sofra is a bakery in Boston started by the same ladies who opened Oleana. Their bakery has the most delicious and unusual pastries. My favorite is their version of a morning bun that is made with a faux croissant dough, chopped into squares and then assembled in a muffin tin. I glazed mine while hot … Read More


Spring Reading


I’ve been reading a lot of great books lately and wanting to share the top five: Stick With It by Sean Young (forthcoming from Harper Collins). I was lucky enough to get a copy of the draft and it’s worth the read to help you with behavior change in your life and the role it … Read More


Falafel to go with that Lamb


I learned to make falafel in Palestine about six years ago from a woman named Rana. This is her method. Use raw chickpeas and soak for three hours or more. Pulse in food processor. Wash a generous amount of parsley leaves, half an onion, three or four cloves of garlic and pulse in food processor. … Read More


Slow Roasted Lamb with Pomegranate Molasses


One of my favorite restaurants in Seattle is Mamnoon. They now have a “to go” near the new Amazon offices and it’s addicting to just walk right over there and grab a falafel to go. They inspired me to make falafel and lamb for friends recently. Basically, braise the lamb (shoulder, shank or leg) until the … Read More


BONUTS, Seriously?


I was in Nashville for a meeting not so long ago and I had to stop at a place called Biscuit Love.  I have often thought of starting a food truck myself called Hog Love because if I had to cook something over and over again it might be pork shoulder. But I digress. Biscuit … Read More


Principals: Look Within for Solutions


This last week I went to the Carnegie Summit on Continuous Improvement. I sat in on Peter Senge’s workshop on System Leadership. I had not read his work or followed it since The Fifth Discipline and was quietly surprised by his latest thinking.  I felt like I was in a personal coaching session rather than … Read More


What’s the Kolbe A for Kids?


This last week some of us had the chance to take a skills inventory/assessment called Kolbe A that looks at our assets and acknowledges the way we approach both communication and problem solving. Since I took Insights (slightly different inventory with wicked accurate results) about six years ago, I’ve wanted to create an inventory for … Read More