While we’ve officially passed the Summer Solstice, it’s not really the first day of summer in Santa Barbara until the annual Solstice Parade, which will be held tomorrow. The parade will begin at noon and end up in Alameda Park with music, food, a beer/wine garden and a celebration of the arts and pagan culture. It’s hard to imagine, but next year will be the 50th anniversary of the parade.
I discovered the Solstice Parade in 1985, when a friend and I rode our bikes from Isla Vista. We met up with another friend, somehow managed to get a street side viewing vantage point and then ended up in the park relaxing in the shade listening to the drumming circle. I was hooked.
Many rotations around the sun later, I would often have friends from out of town visit on Solstice weekend, and I would throw a party after the parade. Recently I found this menu that I created for a party in 2003:
Sangria, Iced Mint Tea, Italian Beer, Wine
Assorted Breads, Olives, Hummus, Tapenade
Cannellini Beans with Greens and Pasta
Moroccan Chickpeas with Couscous
Pan-Fried Tempeh
Roasted Green Beans, Potatoes and Fennel
Eggplant, Tomato and Onion Gratin
Moroccan Marinated Carrots
Broccoli Salad
Spinach Salad Siciliana
Tabouli Salad
Fresh Fruit Platter
Anise Pignoli Cookies
Chocolate
It’s quite a lavish plant-based feast. I remember that my favorite cookbook at the time was Alice Waters’ Chez Panisse Vegetables, and I definitely recognize some of these dishes from that cookbook. I can’t help thinking I should revisit some of those recipes this summer.
I don’t know where I originally got the recipe for the Anise Pignoli Cookies, but I’ve been making these delicious cookies for years. A perfect dessert for your own plant-based feast or picnic this summer.
Anise Pignoli Cookies
Makes about 24 cookies
1/2 cup pine nuts
3 cups all-purpose unbleached flour
1 teaspoon aniseed, ground or crushed in mortar and pestle
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup + 2 tablespoons maple syrup
1/2 cup + 2 tablespoons grape seed oil
1 teaspoon vanilla
Preheat oven to 375°.
Lightly toast the pine nuts in a skillet over medium heat. Add them to a large bowl and combine with the flour, aniseed, salt and baking soda. Add the maple syrup, oil and vanilla and stir until the mixture comes together. Break off small pieces of the dough and form into 1-inch balls, set them on a parchment lined sheet pan and press slightly. Bake for 12–15 minutes or until lightly browned.
If you are planning to go to the parade this year, you can find all the details here (remember it’s on Santa Barbara Street instead of State Street this year).
Something from one of our partners…
If you are looking for something different to do and you’re in Santa Ynez Valley, Global Gardens is hosting celebrity Chef Evanice Holtz of Señoreata (winner of the Food Network’s ‘The Great Food Truck Race’) tomorrow, June 24th, 11am–5pm. She will be grilling, cooking and serving up beautiful vegan Cuban food at their Santa Ynez Provisions Store. You can eat in, carry out and/or buy extras to freeze and eat later. They’ll also be serving up mocktails made with fruit balsamic vinegars. If you can’t make it tomorrow, you can book a VIP Olive Oil Tasting anytime on their website.
Global Gardens Santa Ynez Provisions Store
3570 Madera St., Santa Ynez
GlobalGardensOnline.com
A Tasty Tweet
Here’s an old photo of me from 2008 during the solstice celebration at the park. Happy Summer Solstice, enjoy the sun and these nice long days!
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