Recipes

Lovin’ Fresh is a series of recipes designed to showcase produce gathered from local farms or grown in my own garden.  It’s been brought to my attention that croutons aren’t “much of an entry” (this from a man that goes pale at the mere mention of his participation in the nightly dinner preparations), but I […]

The calendar says May, but where I live in San Francisco, it’s been feeling like the dead of summer lately. My thermometer says 85, which is unseasonably hot for my otherwise moderate city. Usually, my lunchtime staple is soup, however a warm bowl full of chili may be great in November, but none too appealing

Lovin’ Fresh is a series of recipes designed to showcase produce gathered from local farms or grown in my own garden. Quiche is something I covet, particularly for brunch.  I personally enjoy it more when chilled, but any and all quiche is welcome to apply within (my mouth).   When my partner and I met, he

Flipping through recipes looking for a Mother’s Day dinner dessert, I lingered on “Cherry Berry on a Cloud,” one of my mom’s classic recipes. Mom’s the matriarch of meringues, amassing a collection of dessert recipes that blend crisp yet fluffy meringues with flavorful fillings and toppings. But today I wasn’t drawn to this recipe for

When it comes to the commercialization of holidays, people tend to point most of their angst towards Christmas. And who can blame them, when it’s not just a day, but a whole season of consumption? I have a similar knee-jerk reaction when it comes to Cinco de Mayo. A day that’s supposed to celebrate Mexican

Lovin’ Fresh is a series of recipes designed to showcase produce gathered from local farms or grown in my own garden What’s your favorite mythological creature? Unicorns? The Loch Ness Monster?  The Yetti?  Lake Champlain’s Champ?  El Chupacabra?  Up until yesterday, I might have said the Fiddlehead, had I been asked.   Like all the previously

When we had company unexpectedly this week, I had to think quickly of a dish to serve. Earlier that day, I made some of the raw beet salad that I wrote about last month. I had about two cups of leftover shredded beets + carrots. So I decided to pickle them in a combination of

We periodically roast a chicken on a Sunday (will post that recipe another time). Depending on what time of year it is and how everyone’s health is, I use the leftover chicken to either make my famous chicken soup (famous to my kids) or my favorite curried chicken salad. It also depends on the quantity

Lovin’ Fresh is a series of recipes designed to showcase produce gathered from local farms or grown in my own garden. I tip my hat to the plate in the picture below – without it I likely wouldn’t have made cake with sweet little Purple Haze and Kinko carrots, making the best carrot cake ever

Okay, if we are eating seasonally. it is a little early for zucchini, but this wonderful and easy recipe from Judy Sockwell in Bridgewater, NJ can also be used for banana bread by simply switching the zucchini out for bananas (I add some chopped walnuts for good measure). Of course, if we are eating regionally,

Happy Earth Day! One our favorite local dining spots is both a microbrewery and a leader in using local vendors to source their ingredients. They have a great beer bread appetizer, served with blue cheese butter and cheddar-chive butter. We order it almost every time we go there, and I finally decided that I wanted

Lovin’ Fresh is a series of recipes designed to showcase produce gathered from local farms or grown in my own garden.  I know that my timing might seem a little off for writing a post about soup in April when most folks are soup-happy in November.  But the way I see it, there are still

I know. It doesn’t sound particularly appetizing, but trust me. This is delicious. We keep basil in the garden and pesto in the fridge during most of the summer season. By now (early Spring), we are ready, but the Basil is not. When my friend, business partner, and the managing editor of our magazine, Relevant