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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August 2015

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...