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 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...
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