French-Style Macarons in San Francisco
When I couldn’t take my scheduled flight to Paris this week due to the volcanic ash issue, I did the next best thing – searched for French-style macarons in San Francisco. A macaron (not to be...
View ArticleChoosing and Preparing Fava Beans
Fava beans are appearing now in our local Bay Area farmers markets. They are so fresh-tasting and delicious. You do have to shell them, cook them and peel them before serving. However, they are so...
View ArticleRoasted Spring Torpedo Onions
Sweet spring torpedo onions are in season now. My favorite way to prepare them is to roast them. Roasting really enhances their sweetness, and the leftovers (if there are any) are delicious when...
View ArticleRoasted Rhubarb with Cinnamon and Sugar
Rhubarb is one of my springtime favorites! It grows like crazy in my Napa Valley garden. I’ve found that people either love it or hate it – or else they have never tried it. Rhubarb has edible...
View ArticleChocolate-Banana-Cinnamon Whole-Grain Paninis
These chocolate-banana-cinnamon paninis are favorites of ours. We have them a couple of times a month for breakfast, usually on the weekend. We like to use rustic bread from the farmers market, along...
View ArticleBountiful Blueberries
Blueberries are in season right now in our local Bay Area farmers markets. In addition to tasting great, I’ve read that blueberries may actually reduce the effects of age-related conditions such as...
View ArticleBlackberry Jam
Blackberries are in season now and are available locally in our Northern California farmers markets. Making jam is a great way to preserve blackberries so that you can enjoy them all year long. I...
View ArticleBaby Radish Appetizers
Marin Roots Farm brought baby radishes and radish flowers to the market this week. They were exceptionally fresh and flavorful. So flavorful, in fact, that I didn’t want to waste one single bite of...
View ArticleRoasted Pork Tenderloin and Vegetables with Fennel Flowers
Fennel flowers have a very pleasant spicy, licorice flavor. I harvested some from my garden to use with a pork tenderloin roast and vegetables. The flowers make a gorgeous garnish to serve with the...
View ArticleSlow-Roasted Tomatoes
This is one of my favorite ways to bring out even more flavor in vine-ripened tomatoes. You can either peel the tomatoes first, or leave the skin on – it depends on how you would like to use them. We...
View ArticlePotato Pancakes with Stewed Apples
Potato pancakes seem especially good on a cold, rainy day. These are made with yellow Finn potatoes, but Yukon Gold or russets will work fine. The key is to ring out the excess water that is in the...
View ArticleFarro “Risotto” with Mushrooms and Fresh Asparagus
Tender asparagus is such a treat. I can’t resist buying a few bunches when it first shows up for the season in our local farmers markets. It is delicious alone but also pairs well with so many...
View ArticleSungold Tomato and Bread Salad
This dish features some of nature’s best produce – super sweet Sungold tomatoes, sweet red onions and arugula. These fresh ingredients, combined with your favorite toasted bread cubes and a sweet-tart...
View ArticleFig Chutney
A friend just delivered a surplus of figs – perfect for making fig chutney! This chutney is a delicious compliment to slow-roasted pork and duck confit. It really adds zip to hamburgers, as well. I...
View ArticleSpring Onion, Roasted Pepper, Mushroom and Corn Galette
A galette (rustic tart) is so easy to make and is sure to become one of your “go to” dishes. I make both sweet and savory galettes (such as this Nectarine Galette), depending upon the season and the...
View ArticleRosemary-Scented Pork Tenderloin with Roasted Potatoes, Spring Onions and...
This is a meal in a baking dish. It is very easy to prepare and really delicious. The sweet and savory combination is perfect for a rustic summertime lunch or dinner. This dish pairs well with a...
View ArticleStewed Chicken with Charred Tomatillos and Coconut Rice
Tomatillos are in season right now in Northern California. I am finding them in our local farmers markets. Tomatillos are known for their tart flavor and green color. They lend themselves...
View ArticleSeasonal Mini Frittatas
These mini frittatas use the season’s last corn, along with roasted peppers and onions. Of course, you can use your own combination of ingredients. Sauteed mushrooms, herbs, potatoes, roasted...
View ArticleCoconut Lentil Soup
I adore the taste of coconut in savory dishes. This recipe uses coconut oil to add that rich coconutty goodness. You can use any kind of lentils. I typically use either green petite French lentils or...
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