Easy Citrus-Olive Oil Muffins
These muffins are delicious and easy to make. They contain no butter or milk but use low-fat yogurt and olive oil instead. I have made these muffins with a number of different citrus fruits – Meyer...
View ArticleDinner at Manresa Restaurant
Manresa Restaurant in Los Gatos was our choice for my recent birthday celebration. We had been hearing about the restaurant for years – about the gorgeous and equally delicious food that was being...
View ArticleCornmeal Breakfast Waffles
These cornmeal waffles are high on our breakfast-favorites list – especially this time of year when there is so much amazing fruit in season. They are made with yogurt, low-fat milk, honey and olive...
View ArticleBurnt Sugar Caramelized Banana Chocolate Chunk Ice Cream
Growing up in the South, we had homemade ice cream almost every Sunday afternoon in the summertime. Our ice cream had a very simple base of cream, whole milk and sugar. We did not use eggs in it,...
View ArticleBoysenberry Cobbler
Baking a cobbler is a perfect way to showcase seasonal fruits. I found sweet, juicy boysenberries at the market this morning and could hardly wait to get home to use them. Although I chose...
View ArticleSungold Tomato and Bread Salad
This dish features some of nature’s best produce – super sweet Sungold tomatoes, sweet red onions and arugula. These fresh ingredients, combined with your favorite toasted bread cubes and a sweet-tart...
View ArticleFresh French Prune Clafoutis
Fresh French prunes are so delightful – in fact, they can be as sweet as candy. They can be difficult to find, but Glashoff Farms had some this morning at the San Francisco Ferry Plaza Farmers Market....
View ArticleOlive Oil Coffee Cake with Blueberries and Pears
This coffee cake is so simple to make and is moist, crunchy and delicious. I used olive oil and yogurt in this recipe instead of butter and milk. You can use any fruit that is in season. In this...
View ArticleDouble Chocolate Ice Cream with Salted Toasted Pecans
With autumn at our door, I’m trying to savor one last moment of summer with this double chocolate ice cream with salted toasted pecans. In this dish, I used my favorite Askinosie chocolate - made in...
View ArticleHarvest Time at Goosecross Cellars
Harvest is such an exciting time in Napa Valley’s wine country. Last Saturday I was invited to spend the morning with winemaker and co-owner of Goosecross Cellars, Geoff Gorsuch, and his team as they...
View ArticleFig Chutney
A friend just delivered a surplus of figs – perfect for making fig chutney! This chutney is a delicious compliment to slow-roasted pork and duck confit. It really adds zip to hamburgers, as well. I...
View ArticleHomemade Cardamom Ice Cream Affogato
There is just something about the flavor of cardamom that makes a super pairing with espresso. This ice cream is very simple to make. It is made in the same style in which we made ice cream when I...
View ArticleEndive Spears with Camembert, Walnuts and Pomegranate Seeds
Ingredients 2 bunches endive spears (red or green) 1 round of Camembert or your favorite washed rind cheese 1/2 cup lightly toasted or candied walnuts 1/3 cup pomegranate seeds 2 cups fresh mache or...
View ArticleSwiss Chard with Raisins and Toasted Pine Nuts
Ingredients 2 bunches Swiss chard leaves, washed – stems and center veins removed ½ cup wine (red or white will work, depending upon what you are serving) ½ cup California golden raisins ½ cup pine...
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 ArticleSalad of Arugula, Roasted Pumpkin, Fresh Ricotta and Pecans
Ingredients Approx. 1 lb. arugula, washed and air-dried 2 small pumpkins 1/3 cup olive oil 1 cup fresh ricotta, strained 1 cup pecans, chopped ½ cup olive oil ¼ cup Vinaigre du Banyuls or your favorite...
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