Herbed Angel Hair Pasta
Note: I make this pasta often, as I have an abundance of fresh herbs of some sort in my garden year-round. It is so quick and easy. And so tasty. You can use just about any herb – experiment to see...
View ArticleChestnut and Date-Stuffed Pork Tenderloin
Ingredients 1 medium-sized pork tenderloin roast ½ cup chopped cooked chestnuts ½ cup dates, pitted and chopped 1 T. olive oil Coarse grey sea salt Pepper About a dozen stalks of rosemary ½ cup water...
View ArticleRoasted Tenderloin of Beef
Ingredients 4-5 lb. beef tenderloin roast 2 cloves garlic Several sprigs of English thyme 1½ cups water 1 cup red wine 2Tablespoon olive oil Sea salt and pepper You will also need: Roasting pan Paring...
View ArticleRoasted Chicken with Roasted Meyer Lemons
This is one of my favorite “go to” recipes. I have used it for all sorts of occasions, and it has never let me down! A citrus-y Sauvignon Blanc makes a nice wine pairing with this dish. Ingredients 6...
View ArticleBaby Shitake Mushroom and Pesto Pizza
Ingredients For the pesto: 3 Tablespoons pine nuts 1 cup basil leaves 1 clove garlic, sliced 1/3 cup extra virgin olive oil ¼ cup freshly grated parmigiano reggiano or grana padano cheese Sea salt For...
View ArticleFig, Prosciutto, Gorgonzola and Arugula Pizza
Ingredients 8 ripe black mission figs, quartered if large or halved if small ¼ lb. thinly sliced prosciutto, cut into bite-sized pieces. ¼ lb. gorgonzola cheese (experiment – try Gorgonzola Dolce,...
View ArticleRoasted Pork Tenderloin with Honey Balsamic Apples
Ingredients 2 large pork tenderloin roasts 2-3 fresh apples, cut into 8 slices each ½ cup water 2 Tablespoons olive oil ½ cup honey ½ cup balsamic vinegar Fresh rosemary Sea salt and pepper You will...
View ArticleFarro “Risotto” with Mushrooms, Roasted Red Peppers and Swiss Chard
Ingredients 4 Tablespoons olive oil 1/2 cup chopped red onions 1 cup sliced mushrooms 1 cup farro ½ cup white wine 4 cups mushroom stock (or chicken, or vegetable) ¼ cup dried porcini mushrooms,...
View ArticleWild Mushroom Reduction Sauce
Ingredients 1/3 cup dried porcini mushrooms 1 cup hot water 1/3 cup olive oil ½ cup chopped red onion 1 1/2 lb. assorted fresh wild mushrooms, sliced 2 cup reduced vegetable stock (or beef demi-glace...
View ArticleSeared Salmon with Fava Beans and Truffle Oil
Ingredients 32 fresh unshelled fava bean (pods) Water, to cover 8 4 oz. fresh wild salmon fillets Paprika 2 T. butter 2T. olive oil Sea salt and pepper Truffle oil You will also need: Pan for cooking...
View ArticleFresh Coconut Buttermilk Meyer Lemon Custard
Fresh coconut is always a treat, but you can use frozen or packaged unsweetened coconut instead. This very simple recipe came about when my husband bought a coconut so that he could drink the coconut...
View ArticleRosemary-Scented Pork Tenderloin with Roasted Potatoes, Spring Onions and...
This is a meal in a baking dish. It is very easy to prepare and really delicious. The sweet and savory combination is perfect for a rustic summertime lunch or dinner. This dish pairs well with a...
View ArticleBlueberry-Meyer Lemon Buttermilk Pancakes
These pancakes are light, fluffy, moist and full of lemony flavor, along with plump blueberries. I buy baskets of ripe blueberries at the farmers markets in the summertime and freeze them for later...
View ArticleChicken Piccata
I am inspired to make chicken piccata when I have Meyer lemons, chives, parsley and dill in the garden. I especially like the addition of the fresh dill. I serve this dish with simple sides of rice...
View ArticleStewed Chicken with Charred Tomatillos and Coconut Rice
Tomatillos are in season right now in Northern California. I am finding them in our local farmers markets. Tomatillos are known for their tart flavor and green color. They lend themselves...
View ArticlePersimmon Upside-Down Cake with Pistachios
This cake is wonderfully moist, fruity and spicy with a little bit of caramelized crunch around the rim. It is one of my favorite ways to use the Hachiya persimmons that grow in our yard. Ingredients...
View ArticleGluten-Free Persimmon Whiskey Bread
This bread is super moist and rich – and full of fruits and nuts. These loaves make great holiday gifts. This recipe was adapted from David Leibovitz’s Persimmon Bread recipe. 3 1/2 cupzs gluten-free...
View ArticleSummer Fruit and Almond Tart
It is the perfect time of year to make this easy and delicious summer tart. You can use any kind of ripe fruit. Mix the fruits or choose just one. I used yellow nectarines, blueberries and...
View ArticleChilled Summer Melon Soup
I first made this soup in Provence. The Cavaillon melons in the markets smelled so good that I wanted to feature them in a course of their own. Since we were on a Lavender Getaway at the time, I...
View ArticleCrunchy Apple-Blueberry Coffee Cake with Almonds
This coffee cake is decadent with its wealth of fruit and its crunchy topping. You can use almost any fruit in it. Feel free to experiment with strawberries, pears, nectarines, peaches, or...
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