Yield: 2 servings Cooking fish “in parchment” works best with a firm fish fillet such as salmon, sole, cod, or halibut. Using the basic method described below, add your favorite herbs (thyme, chervil, cilantro), chopped ginger, lemon juice, white wine, olive oil, a light sauce, chopped vegetables (onions, zucchini, mushrooms), or combination thereof, to […]
Archive | Recipes
Grilled Lemon Chicken Salad
Yield: 4 servings I adapted this recipe from The Barefoot Contessa Cookbook to serve 4. In my copy of the cookbook, this page is well-used and wrinkled – always a good sign of an old favorite! “Ina” calls for marinating the chicken for 6 hours or overnight – I go for 30 minutes. Do whatever works […]
Watermelon + Tomato Salad
Yield: 4 servings This salad is simple, refreshing, delicious – and sophisticated. It makes for a great great starter, or side dish for grilled meats. If you don’t have sea salt (it’s worth it – give it a try!), you can substitute kosher salt, or use 1/4 teaspoon table salt. Ingredients: 4 cups cubed watermelon 2 cups yellow heirloom tomato, […]
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 […]
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 […]
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 […]
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 […]
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. […]
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 […]
Sugar Snap Pea Salad with Radishes, Mint and Ricotta Salata
Yield: 4 Servings I have been searching for ways to use all the radishes I’ve been getting from my Chubby Bunny Farm CSA. This salad is delicious, crunchy and unexpected. It could make a radish lover out of anyone. Ricotta salata is a cheese made from sheep’s milk that is salted and pressed. It is sort of like an […]