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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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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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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Turnip Soup with Greens

Every now and then you taste something that knocks you out – in a good way.  Recently at a cooking class with Napa food writer and master gardener, Janet Fletcher, a fresh turnip soup was presented that took my breath away.  Its color was vibrant, its texture silky.  And as we transition from winter to spring, this is just the right dish to satisfy the soul.

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The Best Carrot Cake Ever

We all have our own favorite carrot cake recipe, but now you’ll have a new one:)  I made this for a crowd at the St. Helena Farmers’ market and it was a huge hit.  Super moist and rich, yet light.  The recipe comes from Fran Costigan’s “More Great Good Dairy Free Desserts, Naturally which has an abundance of healthful sweets that are not only delicious, but also vegan.

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