That’s right. As rich and creamy – and healthy! – as it comes. Oh and if you think it might taste weird…think again. It is just pure YUM.
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!
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.
Have you ever cooked with those beautiful flowers attached to zucchini? They are almost too pretty to eat! Almost. There are many ways to work them into recipes. I have found eggs to be my favorite. Today.
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.
If you follow this blog, you know what a goof I am for coconut oil. And recently there have been several posts from other like minded writers who list over 200 ways to use it! In addition to all its health benefits, coconut oil has a high smoke point and is great for baking. But there’s another healthy oil to cook with, and this one just so happens to come from my neighborhood – the Napa Valley. It’s grapeseed oil and it’s made by Salute Santé.
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.
I had to wait a few days to let the chocolate dissipate from my veins, but now I’m ready to launch into my next favorite indulgence: coconut cream pie! I hope this is one of your resolutions this year…because no one should deprive themselves of such a decadent health food. That’s right: it’s good for you.
I’m sure this time of year you have an abundance of pumpkin on hand, and whether its fresh or from a can, this recipe is a crowd pleaser. It is what I call a ‘one-dish wonder’ and can be made in advance, or right alongside the other dishes you’re cooking up this week. Click to continue reading »
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.