Dog Day Summer Salad

Yesterday was hot in Palo Alto. When I say hot, I mean pushing a hundred and the edge of your good humor. We did the sane thing -- donned swimsuits and drove to the beach, where temperatures hovered in the 60s and we huddled in fleece, shivering while we munched on sandwiches and faintly praised our good luck.

You'd think all the stored-up cool would accompany us home, but opening the car door still dealt a sucker punch of hot. Two imperatives immediately became clear: dinner must be no-cook, and it must deliver a double dose of cooling yin energy. Good thing we stopped at a farm in Pescadero for some fresh-picked strawberries, and had two kinds of tomatoes in the week's CSA box.

Tomato-Strawberry Chicken Salad

serves 2

1 teaspoon dried Italian herbs,* or 1 tablespoon chopped fresh basil
1 tablespoon balsamic vinegar
5 tablespoons extra virgin olive oil
Salt and pepper
Several large or several more small strawberries, quartered or halved depending on size
An heirloom tomato cut in wedges and a handful of halved cherry tomatoes (or you can do all of one or the other depending on what you have on hand)
Two grilled chicken breast halves, cut in strips if you like
Shaved Reggiano Parmesan

To make the vinaigrette, mix the vinegar and herbs, then drizzle in the oil, mixing to blend. Season to taste with salt and pepper and set aside to steep while you assemble the salad.

Prepare the strawberries and tomatoes and place in a bowl. Add the vinaigrette and toss gently to combine.

Arrange the chicken on two plates. Spoon the salad over. Top with the Parmesan shavings. Serve.

* I used Trader Joe's Pasta Seasoning Blend, which includes basil, lemon peel, paprika, fennel, oregano, black pepper, ginger, and thyme.

We paired this with a 2007 Downhill Amador County Barbera, which with medium body and a fruit-forward style is remarkably yin for a red wine. It's also a fantastic match for this dish.

Enjoy the yin energy of this dish to cool down on a hot day, open your mind (tomatoes and strawberries?!), or create a chillaxed summer attitude.

The Feng Shui Cookbook is Reborn!

After a season of dormancy, The Feng Shui Cookbook is back in print! The markets are full of fresh asparagus and tender baby spinach. Try Asparagus, Spinach, and Shiitake Salad with Miso Dressing, full of Wood energy for a spring cleaning of your qi.

Why Feng Shui Your Food?

Perhaps it's time to break free from tired or rigid eating habits that limit your pleasure and unbalance your diet. Maybe your low energy levels are telling you to get rid of the shrinkwrapped meals and remember what real food looks, tastes, and feels like. Or maybe, like most people, you just wish you could have more energy and less stress, match your input with your output, adjust to life's challenges and changes, and give yourself what you truly need now.

Feng shui philosophy says the same thing as the Slow Food movement: Making time to cook and nourish yourself with nature's miraculous bounty (fairly and cleanly farmed or produced) is good for you and the planet. As the I Ching says, pay heed to what you seek to fill your mouth with ... and good fortune will follow for all.