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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Sauces & Condiments

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...

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...