Sugar Snap Peas with Purple Cabbage

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If you look at my logo you might notice a unique color combination that pops. Seeing how we all enjoy bright and beautiful foods, I thought of making a seasonal dish to complement the artwork  – simple and clean, purple and green…

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Preserved Lemons with Rosemary

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Are your neighbors’ trees weighted down by the bounty of citrus this winter?  Make a deal and grab some!  Lemons are used more often than salt or pepper in this house, both for taste and health properties. Click to continue reading »

Curried Potato and Green Bean Salad with Toasted Cumin

Just in time for the holiday weekend, here’s a summer dish perfect for every barbecue.  Potatoes and green beans are in season now, and with a little extra personality, this recipe is a crowd pleaser!

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Smoky Watermelon Salad

I hope I don’t get in trouble for saying this, but we are having an incredible summer.  Unlike 90% of our country, California weather has been mild and mellow.  And while the wine grapes are a few weeks behind with harvest, melons are at their sweet peak right now.

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Daikon Radish Confetti Salad

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There are many types of radishes and all have significant health benefits.  The Daikon radish is high on that scale.  It is also one of those vegetables that on its own doesn’t scream at you with flavor, which means it will take on the seasonings you pair with it.

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Quinoa Tabbouleh

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Summer is finally arriving here on the west coast (apologies to Easterners!) and the tomatoes are now showing color.  I’ve been busy with cooking demos at farmers’ markets and one of my most popular dishes is tabbouleh made with quinoa.  It’s a crowd pleaser and great to make in advance for backyard parties…

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Orange Fennel Salad

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Wahoo!  Farmers’ markets are open again in the Napa Valley and I can’t get enough of them.  Even with the frequent occasional rain that graces us into May, growers are bringing their bounty to the locals for the best in what late spring has to offer.  And it isn’t limited to produce…’tis the season for some of my favorite fish, too.

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Goat Cheese with Cumin and Mint

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I am part of something new and exciting this week.  Seven fellow food writers are joining together for a “Progressive Thanksgiving Dinner Party”  and you are invited to attend!  Each of us will be offering recipes every day this week comprising an entire holiday meal. You will have several options for each category, depending on taste and food combinations.  Yesterday we started with beverages at Whole Life Nutrition and Gluten Free Organics.  Today I will be presenting an appetizer, along with two more from Book of Yum and Gluten Free Organics.

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Esalen Greens with Orange-Ginger Sauce

Pinch me. I think I was dreaming. This past week I was in the most beautiful place on Earth.  I had the good fortune of assisting with a cooking class at Esalen in Big Sur, CA, for five days.  I had fully intended to write from my perch, but there was no internet service so, alas, I was ‘forced’ to kick back and become a sponge. Click to continue reading »

Salade Nicoise

In honor of Bastille Day I thought it only fitting that I whip up something French.  My cheese and wine intake have been reduced as I try to nail down headache triggers (sometimes life ain’t fair), so other than chocolate mousse, this seemed like the perfect dish.  And the best part is I had most of it on hand from my latest trip to the farmers’ market… Click to continue reading »