I’m sure this time of year you have an abundance of pumpkin on hand, and whether its fresh or from a can, this recipe is a crowd pleaser. It is what I call a ‘one-dish wonder’ and can be made in advance, or right alongside the other dishes you’re cooking up this week. Click to continue reading »
We all have our own favorite carrot cake recipe, but now you’ll have a new one:) I made this for a crowd at the St. Helena Farmers’ market and it was a huge hit. Super moist and rich, yet light. The recipe comes from Fran Costigan’s “More Great Good Dairy Free Desserts, Naturally“ which has an abundance of healthful sweets that are not only delicious, but also vegan.
I hope I don’t get in trouble for saying this, but we are having an incredible summer. Unlike 90% of our country, California weather has been mild and mellow. And while the wine grapes are a few weeks behind with harvest, melons are at their sweet peak right now.
My latest fave-est are these sweet potato tacos. I first made them for a class I did for Share Our Strength called “Cooking Matters,” a program for low-income folks who just want to learn how to cook and eat healthy on a budget (which applies to anyone, really.) The whole class got so excited about this recipe, and since I always have sweet potatoes on hand, it has become a regular entree in our home, too.
One of the many advantages to living in Northern California, is having access to a wide variety of produce based on the seasons. I mean, that’s what we’re here for, right? Farm fresh, flavorful, colorful, and uber nutritious. This past week at the farmers’ market I was hard pressed not to buy everything in sight but I settled on fennel and leeks which made for a lovely risotto.
I just harvested the last of my radishes to make room for my next crop of beets. This winter proved pretty challenging for growing baby vegetables, but remember, I’m a newbie gardener so that could be said for just about anything;-) Click to continue reading »
It’s still very much soup season…of course, depending on what’s in it, I guess you could say that all year long. Onions have made it into just about every dish here lately, with the exception of muffins;-) I bought a few pounds of yellow onions at the farmers’ market and thought I’d create a pot of soup with other warming spices. Click to continue reading »
Today the color green reaches beyond the hills into our clothes and onto our plates. I thought I’d dig into the archives to support the celebration whether on St. Patrick’s Day or into spring which is just around the corner…
I hit the trifecta this week! Two friends indulged me with fresh eggs from their chickens; my shipment of ghee arrived; and I received a large shopping bag full of Meyer lemons. The citrus crops seem to be a bit late in ripening this year (from the cool growing season)…but after hanging on the tree for an extended period of time, these lemons were screaming to perform in a homemade batch of lemon curd…
Don’t touch that dial! Those colors are for real – no enhancement necessary. Not only is the dish gorgeous (in a child-like finger painting way), I do believe it has overtaken my beloved beet risotto as numero uno. Shepherd’s pie made with sweet potatoes will be a new staple in this house. Click to continue reading »
