Arugula and Fresh Tomato Side Salad
This is a simple salad but you will find yourself serving it often – with chicken, fish, sandwiches or maybe just by itself. Add some crostini with goat cheese for a nice treat! Ingredients 2-3 cups...
View ArticleFresh Melon, Prosciutto and Arugula Salad
Ingredients Fresh canteloupe or honeydew-style melon, peeled and sliced 1/3 lb. prosciutto or serrano ham, thinly sliced 2 cups arugula (organic, if possible), washed and dried 2 T sweet onion, finely...
View ArticleRoasted Sweet Tomatoes with Basil
This dish works best with sweet, fresh tomatoes, such as sungolds or sweet 100′s. Ingredients 2 cups tiny sweet tomatoes, stems removed 1 small handful of fresh basil leaves (plus more for garnish) 2 T...
View ArticleSix Delicious Cheeses from the French Alps
I recently visited the French Alps to research the cheeses from that region. I was captivated by the beauty of the area and the friendliness of the people who live there. I visited several artisan...
View ArticleTartiflette
I first tried this dish when I was researching cheeses in the French Alps. It is probably best saved for a cold day, but is comforting and filling. Ingredients 5-6 waxy potatoes, such as Yukon Gold...
View ArticleBerthoud
This is a hardy dish to serve to a group of really hungry people – perhaps after a day of skiing in the wintertime. I first tried it on a trip to the French Alps where I was doing some research on the...
View ArticleReblochonade
I discovered this dish on a recent trip to the French Alps. The French use a cast iron device called a brasero to make it. I have not been able to find this device here but continue to look. You can...
View ArticleHow to Harvest and Store Rhubarb
The rhubarb in my garden is growing like crazy this year! I planted it a couple of years ago because I wanted to see if it would grow (it does!). Rhubarb has very large leaves that grow at the end of...
View ArticleRhubarb Galette
Ingredients For the crust: 1 1/4 cups all-purpose (plain) flour 1/2 teaspoon fine-grained sea salt 1 Tablespoon sugar 1 stick (1/4 pound) butter (European style, if possible), cut into eight pieces...
View ArticlePizza Antica
My husband Bob and I find ourselves going to Pizza Antica in Mill Valley at least 2-3 times a month for a casual pizza meal. The food there is fresh and really good, and the staff is very friendly and...
View ArticleRoasted Pork Loin with Mushroom-Hazelnut Stuffing
Ingredients 1/4 cup olive oil 1 large shallot, peeled and chopped 1/2 cup celery, peeled and chopped 1/2 lb. assorted mushrooms, cleaned and chopped 1 1/2 c. country bread, cubed and toasted 1 – 1 1/2...
View ArticleTurkey Stock
I love having Thanksgiving leftovers. I never throw away the turkey carcass – it makes great stock for my Turkey Soup with Brown Rice and Swiss Chard and my Risotto with Turkey, Mushrooms and Roasted...
View ArticleChopped Apple and Broccoli Salad for One
This chopped apple And broccoli salad is a nice, simple treat. It is a good size for one person. Ingredients One apple, washed, cored and chopped (I love tart apples from the farmers market) 1/2 cup...
View ArticleSouthern-Style Cornbread Dressing
I grew up eating cornbread dressing for special occasions, such as Thanksgiving and Christmas. This dish, baked in the oven in a casserole-style baking dish, is made with savory homemade cornbread and...
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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