Memorial Day is coming. It’s a time for remembering the men and women who have died in service to our country. It’s also a time for gathering with family and friends. These gatherings usually include food and often require you to contribute! No worry. Focus on the friends, family and memories. Let us provide the ideas for delicious, seasonal dishes.
Until further notice, our baked goods will be available at Lazy Acres on weekends only – Cranberry Walnut Scones, Cowboy Cookies, Oatmeal Raisin Cookies and Brownies. Without preservatives, it’s the only way we can guarantee freshness and deliciousness! For your fresh daily fix, head on over to Handlebar Coffee Roasters. We deliver there 6 days/week!
Yield: 4-6 servings I first posted this recipe in 2010 and it remains a favorite. Bursting with summer, this recipe offers a delightful combination of berries, apples, basil, and balsamic vinegar. The basil and vinegar are unexpected in a fruit crumble – and so delicious. Enjoy it with whipped cream, ice cream, or straight up! […]
Now at Rori’s Artisanal Creamery! The 805 Flavor of the Month is our Cowboy Cookie Dough! Get it while it lasts at Rori’s retail shop in Montecito at 1024 D Coast Village Road (in the Montecito Von’s shopping center). Mixed in with Rori’s amazing dairy-free chocolate coconut ice cream, it’s OUTRAGEOUSLY delicious.
Lately, I’ve been playing with marinades. Marinades and dry rubs make great use of pantry items and add lots of flavor to everyday dishes. The marinade used for these Asian Chicken Wraps is especially tasty.
Have we talked about freezing fresh ginger? If you buy it for this recipe, buy a big knob of it. Use the edge of a spoon to scrape off the skin/peel (apologies – my language skills are failing me). Wrap it and freeze it. It’s actually much easier to grate when frozen and it keeps for weeks.
This chicken would also be great on a Chinese Chicken Salad. I’m working on one! In the meantime, enjoy these super yummy (gluten-free) wraps.
My buddy Joni (left) and I (right) got a guided tour of the Santa Barbara Public Market job site at Alma del Pueblo. We saw the whole layout and Flagstone Pantry’s future home. So exciting! High ceilings, loads of natural light streaming through skylights, and huge windows…the whole thing is going to be incredible! Flagstone Pantry will offer […]
After harvesting the last of my arugula patch to make room for tomatoes, cucumbers, basil and whatnot, I found myself in wallowing in piles of fresh arugula. No hardship here. Colorful, crunchy but delicate, and peppery (or really peppery, depending on the variety), it’s so versatile. I used it to top pizza, made nice mixed green salads with vinaigrette, and made oodles of arugula pesto. By nature, arugula pesto tastes “grassier” than a traditional basil pesto. It’s a nice twist on an old standard. For menu ideas and links to recipes, read more…
NPR has a new program called “Cook Your Cupboard.” People call in and share whatever random ingredients they have on-hand and chefs help them come up with ideas for what to make. It’s not a contest; the ingredients are not totally outrageous; there’s no time limit. The premise for the program is really quite simple – help home cooks avoid waste, get creative and make the most of their pantry. Good stuff!
I do this all the time. I survey my pantry, my refrigerator, my garden, and whatever else I have on hand for what needs to be used and let it inspire me. Most recently, I had a pound of mushrooms that needed attention. I had farro in the pantry, Parmesan cheese in the fridge, and parsley and lemons in the garden. This was delicious, savory and very satisfying. I also have Food52 to thank – do you know it?
I had a bunch of “cuties” and wanted to feature them in a salad with Grilled Mahimahi. This fresh little Clementine Jicama Salad delivered crunch, color and herb-y goodness! It was delicious the next day for breakfast, too. I recommend making it ahead of time and letting it sit for at least an hour at room temperature before serving. Make a double batch – it lasts for days!
Most jarred marinara sauces contain sugar. It’s so not necessary. Why not make your own marinara? It’s delicious, simple, freezes well, and can be used for pizza, lasagna, or pasta. This sauce is a bit chunky. If you want it smooth, simply allow it to cool and puree it in the pot using a stick blender. When the season permits, this is a great recipe for tomato sauce made with fresh tomatoes – enjoy!
