Author Archive | Kristen Desmond

Chocolate Banana Bread

Yield: 1 loaf It’s hard to know whether this scrumptious quick bread belongs under breakfast, snacks, or small indulgences, because at my house, it satisfies as all three! At Rancho La Puerta, sister spa to Golden Door, they serve this bread following the morning hike. Unsweetened prune puree (yup, baby food!) works its magic to help bind […]

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Curried Chicken Salad

To make this really easy, buy a rotisserie chicken.  Or, follow these directions on how to poach chicken. To serve this as an appetizer, chop the ingredients finely, place about 2 teaspoons of salad on top of crackers or cucumber slices, top with a dill sprig, and voila. To serve as a salad or on sandwiches, no need to chop ingredients as finely. Either way, it’s a hit. […]

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Tangy Beet Salad

Yield: about 3 cups Today I picked up my CSA farm share and was pleased to see beets! My mother-in-law was with me and asked what I was going to do with them. Initially I had visions of roasting them and combining them with walnuts and blue cheese, but then realized I didn’t have time for […]

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Breakfast Granola

Yield: 7 cups One of my favorite breakfasts for family and friends includes this homemade granola with plain yogurt, fresh fruit (think berries, nectarines, peaches) and honey. It’s sunshine in a bowl! This recipe has endless possibilities based on your preferences. Replace the agave nectar with honey or maple syrup. Try it with dried pineapple and shredded coconut. Add or exchange walnuts, […]

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Yield: 4 cups As a testament to its delicous goodness, there are a million versions of pesto out there. After many experiments, this is the basic recipe on which I have settled (with thanks to Ina!). Last week I substitued arugula for basil and pecans for pine nuts. Yummy. Have at it! Ingredients: 1/4 cup walnuts 1/4 cup pine […]

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Yield: 4 servings This makes good use of quinoa or bulgur – you can use either one. I’m on a quinoa kick lately, so that’s what I’ve used here.  This is one of my favorite grain salads. Ingredients: 1 cup quinoa ¼ cup lemon juice (about 2 lemons) ¼ cup olive oil ½ teaspoon salt 2 […]

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Yield: 4-6 servings I’ve had a specific request for a recipe for Dal, a traditional Indian dish based on a variety of dried beans, split peas, and lentils. This is just one (non-traditional) version. It’s light, satisfying, high in protein, easy and vegetarian. Enjoy it with pita and a cool cucumber raita or serve it as a side dish with chicken […]

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