Yield: about 4 cups I made this one morning before anyone woke up. It’s that fast and that simple, and yes – that good! I infused mine with lavender from the garden, adding a fabulous, floral note. Ingredients: 3 lbs strawberries, washed and hulled 1 cup sugar ½ cup water optional: 10 lavender sprigs Method: […]
Yield: 4 small tartlets or 1 9-inch tart I’ve always used my Mom’s recipe for pie crust. It’s a simple, straight forward, butter-based crust. No chilling required. Nothing fancy. Maybe that’s why it works. Every. Single. Time. I use mini tart pans with removable bottoms or 1 9-inch tart pan with a removable bottom. Left over dough may […]
Yield: 4 burger patties For a vegan version of these burgers, replace the egg by mixing 1 tablespoon flax meal with 3 tablespoons water. Allow mixture to sit for 2 minutes before using. These are delicious topped with avocado, salsa and melted jack cheese. If you cook your own black beans for this recipe, cook a […]
Yield: 4 servings Rock fish does not have a lot of fat, so roasting it with a chunky tomato sauce helps keep it moist. This recipe is easily doubled. Ingredients: 4 5-ounce rock fish fillets 1 tablespoon olive oil 1 medium onion, sliced 1 14-ounce can diced tomatoes 1 cup vegetable broth 3 garlic cloves, […]
Yield: 4 quarts (feeds 6-8 as a main course) I buy chipotle chilis in adobo sauce and puree them in the food processor. Serve this soup with chopped avocado, thinly sliced radishes and shredded cabbage for garnish. If you have leftovers, it freezes well. Ingredients: 1 tablespoon olive oil 1 medium onion, chopped 4 cloves […]
Yield: 4 servings This recipe yields 4 4-ounce servings. If you have big eaters at the table, you might prefer to double it and have some leftovers. Trust me, you’ll want them. Ingredients: 1 1-pound pork tenderloin olive oil, salt and pepper 1 1/2 cups pitted, chopped fresh cherries 1/2 cup raisins 1 tablespoon honey […]
Yield: 4-6 servings I buy a small can of chipotle peppers in adobo sauce, puree the whole thing in my food processor, and transfer it to a plastic container. The puree keeps like this in the fridge for months and can be used by the teaspoon or tablespoon to add flavor to all sorts of […]
Yield: 2 each This recipe relies on a dehydrator. I have an Excalibur 9000, which came with a wonderful cookbook. There are many possibilities with a dehydrator – making fruit leathers is one of the most basic. I capture the basic method here. Be sure to use clean, ripe, fresh fruit. Take 1 1/2 cups […]
Yield: 4 servings If you get chops/cutlets thinner than 1″, adjust the cooking time accordingly. For 3/4″ cutlets or chops, I suggest 3-4 minutes per side. Ingredients: 1/2 cup soy sauce 2 tablespoons minced garlic 1 teaspoon ground pepper 4 1-inch thick boneless pork chops Method: In a large resealable bag, mix together the soy […]
Yield: 4 servings Feel free to substitute cheeses – use cream cheese instead of ricotta or goat instead of Parmesan. I also like to add fresh chopped herbs to the cheese mixture, but that’s optional… Ingredients: 1 cup ricotta cheese (or cream cheese) 1/2 cup freshly grated Parmigiano-Reggiano cheese (or goat cheese) chopped fresh […]
