Ned Ludd Restaurant in Portland
My friends and I were thrilled to discover Ned Ludd in Portland. We went there on a chilly, rainy Sunday evening after a day of exploring Portland’s cheese, chocolate and wine shops. What a delight...
View ArticleAskinosie Chocolate
Perhaps the BEST chocolate in the world is being made by Shawn Askinosie in Springfield, Missouri. Seriously. It has become my absolute favorite, and I taste a LOT of chocolate. When starting up...
View ArticleNo More Plastic Bags at SF Farmers Market
Starting on May 23rd, the SF Ferry Building Farmers Market has banned the use of plastic bags by the vendors at the market. This is a trend that may be picked up by other farmers markets in the area....
View ArticleReverie-Daydream Boutique
Melissa and Sean McArdle recently opened a new online shop, Reverie-Daydream Boutique . They feature unique and beautiful artisan products from around the world. Their goal is to bring to their...
View ArticleRoasted Asparagus Frittata with Bacon (optional)
Ingredients 14-15 medium stalks asparagus, washed 2 Tablespoons olive oil 3 strips bacon (such as Niman Ranch Applewood Smoked Bacon), optional 2 Tablespoons butter 1/4 cup chopped scallions 6 large...
View ArticleFresh Strawberry Margaritas
In making homemade cocktails, I start with great ingredients. That typically means a trip to my garden or else to the farmers market for seasonal fruits. In this recipe, I use strawberries but you...
View ArticleFish in Sausalito
My restaurant pick this time is Fish in Sausalito. Fish is located on Harbor Drive and is dedicated to serving sustainable seafood. The chef/owner, Kenny Belov, works with near-by farmers to serve...
View ArticleReconstituting Sundried Tomatoes
My favorite sun-dried tomatoes (hands-down!) come from Everything Under the Sun in Winters, California. They are intensely-flavored and packed with Vitamin A, minerals and fiber. I love to have them...
View ArticleFresh Green Garbanzo Beans
Fresh green garbanzo beans were onhand this morning at the San Francisco Ferry Plaza Farmers Market! I have eaten dried garbanzo beans and even canned ones, but never fresh ones. The fresh garbanzos...
View ArticleFresh Hazelnuts from Freddy Guys in Oregon
My fresh Oregon hazelnuts just arrived! Since discovering the fresh hazelnuts that are grown in Oregon, I have really come to appreciate the flavor and versatility of these aromatic nuts. I like to...
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 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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