There’s a lot to love about a gallette (an open-faced, rustic tart). Sweet or savory, gallettes are forgiving in that the more rustic they are, the better! Chunks of fruit or vegetables take center stage in a gallette, literally. In this glorious version, cherry tomatoes are “burst” in hot oil before being sautéed with zucchini and corn. Served with a mixed green salad, it tastes a lot like summer!
It’s been a busy summer! In addition to baking for a local coffee house, planning for our retail space at the Santa Barbara Public Market (opening this fall!), and keeping things going here with recipe development ~ we started this little project. Kristen’s weekly blog posts cover a range of topics from organizing your kitchen to cooking with seasonal produce to accommodating special diets. There is something for everyone, and that’s the point. It’s not fussy. It’s not fancy. It’s not rocket science. It’s about finding ideas and inspiration for preparing healthy, delicious food at home using the highest quality ingredients available to you. Read more to learn about this project and what you’ll find there!
Our friends just returned from Alaska and brought over some wild caught silver salmon for dinner. Oh my! I wanted the flavor of the fish to really shine, so I simply brushed it with olive oil, salt and white pepper before grilling. I served it with a cool, herb-y yogurt sauce I made using the fresh herbs running rampant in our garden.
Grilling fish is a simple, healthy and delicious choice for meals at home. Some people are intimidated by the idea of grilling fish. Don’t be! This method of using direct and then indirect heat to cook fish on the grill works every time. I’ve written specific instructions for using both charcoal and gas grills. Enjoy!
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!
More often than not, I mess with ingredients in recipes. I substitute this or change that. Sometimes I change things because I want to use what I have on hand instead of buying something new. Often, I make substitutes in order to make healthier choices. But not with this recipe. Nope. I like it just the way it is.
Shifts in the way people seek out and buy their food are changing the way landlords use their real estate. By Roger Vincent, July 12, 2013 Traditional Southern California supermarkets, already facing growing competition from leviathan discounters such as Wal-Mart and Target, are now catching blows on another flank as markets catering to environmentally conscious foodies proffer local fare […]
Here is what I love about this recipe. In combination, the grilled polenta, balsamic mushrooms and arugula make a delightful meal. Individually, the methods for preparing the polenta and mushrooms can be used over and over again in a variety of ways. For instance, the balsamic mushrooms are nice sliced over grilled steak. Serve the grilled polenta on its own as a side dish for any grilled vegetables or meats. Make the polenta ahead of time so it has time to chill before grilling. Enjoy!
My summer salad obsession continues. The best part about this recipe is the Mango Sesame Dressing. I’ve been making it for years. I use it on mixed greens, as a dipping sauce for chicken, or as glaze for on the grill. Udon, traditional Japanese noodles, can be found in the most grocery stores or at World Market. They cook in about 4 minutes and are delicious served hot or cold. If you can’t find udon noodles, use whole wheat spaghetti as a substitute. This is a great summer-time meal!
Actually, there are two love affairs at play here. The first is with the humble chickpea. I love chickpeas in soup, salad, curry, hummus, you name it. The second affair, in name only, is with marinated vegetables. I love pickled this and marinated that. I especially love our locally owned and crafted “Carriots of Fire” […]
Santa Barbara Seasons Blog, June 20, 2013 As anyone who has recently walked the corner of Victoria and Chapala Streets can attest, there is certainly a lot of activity happening in the soon-to-open Santa Barbara Public Market and Alma del Pueblo complex. Recently, an updated list of vendors was released, including a bread shop that was just confirmed today! See […]
