Bonne Vie Kitchen
Catering rustic and refined dishes with gourmet flair. We invite you to experience good food, good life at your next event.
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Recipes

acorn squash with quinoa asparagus and radicchio

Winter Squash So excited to see winter vegetables, pumpkins, apples and squash in the market this week! That combined with a drizzly afternoon inspired me to create this fall dish for lunch. The Autumn inspired Vinaigrette adds a sweet zesty finish to the dish. Provisions Two medium size winter squash. Because of their size, Acorn, Delicata or Kabocha varieties work best for this dish. 2 tablespoons ghee or grapeseed oil 1 cup tri colored quinoa, soaked overnight rinsed and drained *see chef’s note 1 pound of asparagus, ends trimmed 2 shallots, finely chopped 2 cups of...

shrimp and chorizo paella cakes with saffron aioli

  Traditional paella originated in the eastern Spanish city of Valencia and has become a global favorite. A humble dish made with rice and typically seafood and sausage that was fresh and local from the countryside and coast then cooked over an open flame in a wide flat pan. Some food historians say that it was a dish that Moorish kings food servants crafted from leftover banquets. It really has become a global favorite, so many variations exist. in our version we started with  aborio rice because it becomes both...

preserved lemons

  Preserved lemons are my favorite “go to” condiment to add bright lemon flavor to marinades, vinaigrettes & veggie dips. See below for my lemon tahini dip…it’s one of my favorites! Provisions 6 thin skinned lemons, well-scrubbed and quartered lengthwise, cutting within ½ inch of the stem so that the quarters are still attached at the base. Juice of 3 additional lemons 1 cup course sea salt 3 cinnamon sticks 2 bay leaves Process Sprinkle 2 tablespoons of salt in the bottom of a sterilized 1 quart canning jar. Sprinkle all of the cut...

heirloom tomato, butter lettuce & crispy proscuitto salad

One of our favorite salads busting with flavor from summer tomatoes and fresh herbs goat cheese kifir green goddess dressing dressing provisions 3/4 cup goat yogurt 1/2 cup cultured goat milk kifir 1/2 cup white wine vinegar 1 T. lemon juice 1 tsp garlic 1 tsp shallot ½ T. dill ½ tbs basil ½ tbs parsley 1/2 ripe avocado ½ tsp ground black pepper sea salt to taste salad provisions 3 medium heirloom tomatoes, varied colors if possible 1/2 avocado 4 thin slices proscuitto 1 head butter lettuce PROCESS In a 325f oven bake proscuitto until firm & crisp, about 20 minutes.  Combine al of the dressing ingredients in a food processor and process until...

creme brulee “minis”

  One of the most decadent desserts is also one of the easiest to prepare. The secret to this perfect dish as always is in using the freshest and best quality ingredients. We love to do these “minis” for dinner parties because you can prepare them days ahead and when it comes time to carmelize the top you can create a little theatre and conversation around the torching! They are a delicious finish to any dinner party and you only need a few spoonfuls to be really happy. crème brulee...

vibrant cilantro cashew pesto

Our Saturday morning routine includes a visit to our favorite Market on Sutter Street in historic Folsom.  In addition to the beautiful organic vegetables and fruits we bring home, we include a few bunches of fresh herbs-basil, cilantro & tarragon.  We turn these beautiful herbs into fresh pesto, tapenades and relishes. During the week we eat clean and light. These condiments are an easy and healthy way to liven up fresh seafood, chicken, pastas and grilled or roasted vegetable dishes. With a little chopping have delicious fresh pesto's The cilantro pesto is an awesome sauce...

coconut pound cake with market fresh blackberries

  Coconut Poundcake provisions 1 1/2 c unsalted butter 4 eggs 1 ½ c buttermilk 1/2 c culinary coconut cream 2 c spelt flour 1 tbs vanilla extract 2 c organic sugar 1 tsp baking powder 4 large eggs 2 c flaked coconut 1 tsp sea salt sauce 1 c yogurt 1 c blackberries 1/2 c flaked coconut process cream together butter and sugar add eggs 1 at a time then add buttermilk, coconut cream and vanilla extract then slowly add spelt flour, baking powder and 2 c coconut flakes until moist. Bake in 325f oven for a little over 1 hour ( don’t over bake) let...

fresh herb marinade for meat

provisions 1tbs olive oil 2 crushed garlic cloves 2 shallots chopped juice from 1 lemon 1 tbs Dijon mustard ¼ c white wine 1 tsp thyme 1 tsp oregano 1 tsp parsley Pinch of salt and pepper *chefs notes this is a delicious marinade that can be used for all cuts of meat and poultry. for this dish we used skirt steak and marinated it for 4 hours before grilling...