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The Farmers Market is approaching its prime. Tomatoes are showing up and peaches and strawberries are bountiful.
You can find peaches for $2.00/pound during this high season and a flat (6 baskets) of strawberries for $13, making these fruits an inexpensive summer snack. And given that chocolate-based desserts have taken the back-seat to the juicy, colorful, fruit dominant, I suggest getting a bag full … some for now, some for dessert. Continue reading
Burgers are a summertime staple and have come a long way from the overly cooked patties on a parched white roll that I remember from childhood. We had no turkey, buffalo or elk options. Or lamb or goat which one of my favorite restaurants, Marin Sun Farms in Pt. Reyes, has on their spring menu.
If you’re looking for a crowd pleasing, make-ahead breakfast recipe for your 4th of July festivities, this strata is it. (I’ll post the Sausage Veggie version this weekend.) Egg casseroles can be overly dry or ultra eggy, but these are more like a frittata and are full of flavor.
When you think of an ice cream sandwich, do you think of this?
Or maybe this?
How about this?
The lofty, from scratch newcomer, Toasted Almond Ice Cream on Almond Wafers, appears a bit out of place in an ice cream sandwich world that has long been dominated by boxed and packaged varieties in the freezer section. Maybe a bit too fancy for summer? Continue reading
This is a “compilation recipe” that combines the elements I like in a muffin – no long wait between steps, an ingredient or two that provides a healthy balance (in this case, wheat pastry flour and Greek yogurt) and something to sprinkle on the top that provides some crunch. It comes together really quickly and is doable on a weekend morning. Just start right away with preheating the oven and letting the strawberries macerate.
My friend Nat lived in San Francisco when my daughter was born and I was just over the bridge. Since she was the only person I knew living close by who had a baby, we quickly became allies as we dealt with an identity shift and a new life focus. Continue reading
Strawberry season has arrived and a great way to jump right in and enjoy them after a long winter hiatus is by buying them in bulk at the farmers market. A half a flat (6 baskets) can be found for $12 which is far below grocery store prices.
It used to be that getting together for dinner with friends was not only a welcomed opportunity to catch up but just as much a dash to escape the dinnertime madness at home. More recently though, we’ve returned to the house. Conversation is easier, we have more flexibility and the kids are otherwise busy doing sports or homework. Also, we’ve found that the food tends to be top-notch as everyone puts their best effort into one stellar dish. Frequently at nights’ end, we come home with an adopted recipe as is the case with this kale salad. Continue reading
It’s been really warm around here which makes cooking dinner a bit of a chore. Grilling is one easy option. Another is salad which to me seems more like an accompaniment to dinner to add some texture variation, not the main event. Or a choice if you’re on a diet. Maybe that’s because I have a traditional sense that dinner should be hot, even in mild weather.
But a while back I discovered the concept of mixing the hot ingredients with the cold. Then you’ve got a worthy meal. And here’s one of my current favorites.