Cardamom Pear Custard Pie

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I hesitate to call this a cake because it’s really more of a pie. Actually, it’s most like a clafoutis but with that, I often lose people ūüôā ¬†Whatever you call it, I think we can all agree this recipe is THE.BEST.FALL.DESSERT. Quick, easy…and with pears.

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Eggnog Chia Pudding with Pomegranate Seeds

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Nothing says Christmas flavor¬†more than eggnog and I’m always on the hunt for good recipes to use it with. Since this time of year is really the only time I indulge in such a rich beverage, I thought it might be fun to make it quasi healthy by adding chia seeds for a festive, creamy dessert.

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Roasted Pumpkin Risotto with Crispy Sage

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I just KNOW you have some pumpkin around…and am here to help you make it into the best savory side dish on your Thanksgiving table. Or as a main course as the ultimate show stopper at your next dinner party. Yes, this dish has the WOW factor. Click to continue reading »

Smoky Pumpkin Pecan Bars

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We are in the thick of pumpkin season, my favorite time of year in the kitchen. So many versatile recipes – from sweet to savory – and this one, I do believe, is now at the top of my list.

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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 »

Beet Hummus

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Gearing up for the big game this weekend? ¬†Yes, the Warriors are playing the Suns! ¬†If you live near San Francisco, you might be hard pressed to stay inside at all, we’ve had such gorgeous weather. ¬†But if you do rally for a party atmosphere on Sunday, here is a great recipe for snacking that will still allow extra room for beverages…

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Crustless Pumpkin Pie

I’ve never really understood the expression ‘easy as pie,’ because quite frankly, pie has never been easy for me.¬† And it’s all because of the crust.¬† But, alas!¬† This is music to your ears (and hands…) since this pie is crust-LESS.

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Fig Clafouti

I make clafouti’s all year round, depending on what fruit is in season.¬† I’ve used apricots, berries, plums, cherries, apples and now figs.¬† It’s the same simple recipe with maybe a sprinkle or two of different spices. With apples I use cinnamon; with cherries and pears, a little almond extract.

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Zucchini Lasagne

As the saying goes, ‘when life gives you lemons’…or in this case, zucchini….make lasagne!¬† Have you ever used it in place of pasta?¬† You can work with it like spaghetti, or slice it thin and substitute it for noodles.¬† It makes for a seasonal dish that is lower in calories and allows for all kinds of fillings in between.

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Apricot Blueberry Crisp

The Napa farmers’ markets are bursting with fresh fruit…and these two gems will disappear in just two weeks!¬† Apricots have been scare the last two years so I am stocking up on my supply for desserts, sauces and jam.¬† The very best come from our good friend, Michele Bera, who indulges us at market with her stone fruits from Vacaville.¬† And if you think blueberries are mild with flavor…then you have not tried Stokes!¬† In a word: explosive.

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