I picked these beauties last week. Golden Sunburst. Warm from the sun, fresh from the vine. They tasted like candy! Summer calls for gazpacho. I have many recipes I adore – Mango Gazpacho, Watermelon Gazpacho and this Golden Gazpacho. I’ve used all kinds of tomatoes in this recipe, so just let it be a guide. […]
This is the season for celebrating dark leafy greens. Packed with fiber, vitamins and minerals, they are some serious food. Kale, collards, chard, spinach, and mustard greens top my list. Before cooking with greens, fill a sink basin or large bowl with cold water and swish the greens around in it, then lift them from the water, leaving any sand and grit behind in the water. Repeat this process until the water is clear.
This week’s post is a collection of recipes designed to inspire you to add more dark leafy goodness into your diet. Get on with it!
This recipe comes to you from Pure Vegan, a cookbook written by Joseph Shudliner. Joseph is a culinary whirlwind, running a farmer’s market, creative directing marvelous new food spaces, and directing the Institute of Domestic Technology. That’s where I met Joseph. He was teaching a class on Fall Preserving that had nothing to do with preserves. It was a wonderful twist on using fall’s bounty to make apple sauce, grenadine, and dried fruit rolls. The Institute offers courses on Foodcrafting, Breadcrafting, Coffee Roasting, Cocktail Crafting, and Bread Camp (just to name a few!). I was thoroughly taken by the historic Zane Grey estate, the resident cat Thomas, and the little goats snuggling with one another out back. I was also thoroughly taken with Joseph, a creative mind, a fine cook, and a generous spirit. I hope you like his soup – I love it!
Soup is one of my all time favorite things to make and eat. What’s not to love about a bowl of soup? I make it year round. In the winter, it warms you from the inside. In the summer, it can be cool, light and refreshing. Any time of year, it can be a healthy […]
One of my all-time favorite meals to prepare, Thanksgiving dinner is a great time to mix the old with the new ~ recipes, that is. We all have our tried and true favorites when it comes to stuffing, potatoes and pie, but I like to shake things up every now and then. Here are some […]
It happened. Yesterday. It’s suddenly cooler; noticeably darker. I feel ready for the shorter days, longer evenings at home and some settling down after a busy, busy summer. My menu planning is definitely being inspired by the change in season.
Thanks to everyone who came to visit us at the SOL Food Festival this weekend. We had a blast and hope you did too! As promised, here is the recipe for the Golden Gazpacho we sampled. If you like this, you should check out our recipe index where we have hundreds of recipes for you to enjoy. Our Cowboy Cookies and other baked goods are currently available at Handlebar Coffee Roasters on E. Cañon Perdido Street. Our gourmet ready-to-eat soups, salads, sandwiches, baked goods and more will be available at the Santa Barbara Public Market when it opens. We will keep you posted. It’s worth the wait. Trust us.
We love everything about watermelon – crunchy, juicy, sweet and incredibly low in calories. Not to mention that color! It’s the perfect summer snack anytime time of day. This recipe takes watermelon and makes it really something special. Sweet and savory, the delicate flavors of watermelon and cucumber really shine. Cool, healthy and refreshing, this soup is sophisticated enough to start a meal or serve in shot glasses as an appetizer. I also find myself drinking it from a glass like a smoothie.
A visit from my parents-in-law yielded pounds of Roma, Early Girl and Purple Prince tomatoes. Organic, fresh and home grown, they don’t get better than this. In celebration, I wanted to make a light and summery sauce for pasta, so I turned to Pim’s Super Quick and Fantastic Tomato Sauce. I used fresh basil, red pepper flakes and sherry vinegar to boost the flavor of the tomatoes. It is indeed fantastic!
Read more for links to other great recipes featuring fresh tomatoes that will deliver the taste of summer to your table. Enjoy!
We had a ham for Easter dinner, prepared with a lovely honey thyme glaze. That’s another post for another time. This week’s feature recipe is all about the delicious split pea soup I made using the ham hock. Ohmagoodness. Of course, I love this soup even when I don’t have a ham hock and keep it vegetarian. Either way, I think you’ll like it too!