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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October 2017

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...

raw pumpkin oat cookies

Fun Fact! Pumpkins are not a vegetable; they're actually a fruit, a berry to be exact. Pumpkins belong to the family Cucurbitaceae, which includes cucumbers, melons, squash, and gourds. These raw pumpkin treats are bursting with pumpkin flavor and all of the traditional "pumpkin pie spices". A batch will keep for two weeks in the fridge. They make a great grab and go breakfast or a quick snack. Provisions 1/2 cup organic pumpkin puree 1 cup chopped dates 1/4 cup honey 1 tablespoon flax seeds 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg ¼ teaspoon allspice pinch of clove pinch...


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...

eggplant caponata appetizer

  I am often asked for a recipe for an “appetizer that’s healthy”. I created this one based on the basic ingredients  from one of my favorite casual eateries in San Francisco, the Delarosa. Here I used French picholine olives and purple basil for vibrant color. Provisions 1 small eggplant (about 2 ½ cups) cut into ½ inch cubes ½ cup yellow onion, diced 3 cloves garlic, slivered 2 stalks celery ¼ cup grapeseed or avocado oil 2 tablespoons green olives-pitted and rough chopped 1 tablespoon capers ¼ cup Italian flat leaf parsley, rough chopped ¼ cup fresh basil,...