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...
summer roasted tomato vinaigrette
Our signature summer roasted tomato vinaigrette is elegant easy to prepare vinaigrette ads the bright flavor of tomatoes from the garden. It's a bit like summer & sunshine in a bottle./ See the chef’s note for oven roasted roma tomatoes. Organic canned fire roasted tomatoes also work very well for this recipe. Provisions 3/4 cup olive extra virgin olive oil 3/4 cup grape seed oil 1 tablespoon sesame oil ( optional) 3/4 cup red wine vinegar 1 cup roasted roma tomatoes ,chopped * see chefs note OR 1 cup organic canned fire roasted tomatoes 2 tablespoons sundried tomatoes, chopped 1 clove garlic 1 small shallot 1 tablespoon fresh tarragon, or basil chopped sea...
southwest inspired power salad
This healthy Southwest inspired salad will leave you feeling satisfied and is filling enough to be a meal. It's the prefect combination of crunchy sweet red peppers and corn & creamy black beans, sweet potatoes and avocado. Adding citrus and fresh herbs to finish a dish, in this case, lime and cilantro, add a wonderful bright vibrant flavor. It's gluten free and vegan friendly and packed with nutrition. Provisions 1 medium size sweet potato, peeled, diced and cooked * see chef's note 1 15 ounce can of black beans, rinsed and drained 2 ears of...
gluten free chocolate cherry brownies
This recipe is one of our signature desserts and secret weapons…seriously the best chocolate thing you will ever eat. Provisions 8 ounces fine quality bittersweet chocolate about 60% cacao 1 cup ( 2 sticks) organic unsalted butter 1 ½ cup organic unrefined sugar 1 cup cherries, chopped ( frozen work well for this recipe) 6 large eggs I cup unsweetened cocoa powder Process Preheat oven to 350 and butter an 8 inch square baking dish or an 8 inch round spring form pan if you prefer wedges. In a metal bowl set over a saucepan of barely simmering water...
off the grid in San Francisco
We spent a beautiful Sunday in San Francisco at the Presidio off the grid picnic in the park party. Two of our daughters live in the city and are both foodies so it was a perfect gathering spot for friends and family to meet. It was also fleet week so the park was filled with the sights and sounds of this unique city and the sky was filled with an air show featuring the Blue Angels and other aerial acrobats buzzing us from above. The fog...
summer stone fruit & goat cheese salad
sherry vinaigrette provisions 3/4 c olive oil ¾ c grape seed oil 3/4 c sherry wine vinegar 1/2 tbs dijon mustard 1/2 tbs garlic 1/2 tbs shallot 1 tsp chopped thyme ½ tsp ground black pepper sea salt to taste process always use the freshest seasonal stone fruit...
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...