Author Archive | Kristen Desmond

Cannellini Bean Dip with Rosemary

Yield: 1 1/2 cups The combination of fresh orange juice and rosemary backing the creamy texture of the beans is really tasty – and a little different. If you use canned beans for this, you will need 1 can. Rinse and drain them first. Serve this dip with crudités, crackers, or toasted pita. It also […]

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Golden Door Blueberry Lime Ice

Yield: 6 servings On Wednesday nights, Chef Dean Rucker hosts a cooking class in the kitchen at Golden Door. This not-to-be-missed event offers guests an opportunity to get a behind the scenes look at the healthy, delicious fare coming out of the kitchen. As an intern, I got to assist the Chef  with class and this recipe was […]

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Stone Fruit Salad

Yield: 4 servings This salad is an unexpected and refreshing way to use nectarines, peaches, plums, and apricots. It’s also beautiful! And, I must say, a vinaigrette does not get more simple than this. If you prefer goat cheese, substitute it for the feta cheese. Honestly, any combination of stone fruit will do. I tossed blueberries into the mix for a […]

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Caroline’s Fruit Crisp

Yield: 1 9-inch fruit crisp My friend Caroline gave me this recipe many, many moons ago. I have used it with a variety of fruit including peaches, apples, and a combo of nectarines and blueberries. Served with a scoop of vanilla ice cream, this is one of my all time favorite desserts.  The original recipe calls […]

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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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