It was cool and cloudy this week — a glimmer of wet weather relief for California. I was inspired by the weather and the abundance of produce at this year’s National Heirloom Expo to make this very simple soup. It’s a remarkably savory vegan soup, made with cannellini beans, garlic, and deep green kale. Top…
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Lemon Olive Oil Sponge Cake
Here’s a twist on an easy to make sponge cake for the olive oil lover — a light, lemon scented sponge cake with the fruity, savory flavor of good extra virgin olive oil. The key to the texture of this sophisticated cake is to beat the eggs until very fluffy, then stabilize them with sugar. …
Lemon Buttermilk Sorbet
This homemade sorbet is lemony, creamy, tangy, and sweet. The key is to use nice bright yellow lemons, and give the syrup time to absorb the lemon scent before straining off the zest. The texture of this sorbet is slightly granular, but fluffy like snow. It’s the perfect dessert for a hot summer day. Enjoy!…
Kefir Panna Cotta with Cardamom Plums
This is the fourth panna cotta recipe on this blog, and one I am delighted with. I used tart, creamy kefir as the main dairy ingredient, and lowfat milk to keep the flavors light and focused. I modified my buttermilk panna cotta recipe, substituting kefir for the buttermilk. I topped this light and refreshing panna cotta…
Purslane
There is a special ingredient that my CSA grows, and I have grown fond of it’s special crunch — beautiful, green purslane It makes a powerful addition to a chopped summer salad. I mixed together fresh tomato, purslane, cucumber and basil with a simple lemon and olive oil dressing for a crunchy cool summer salad. …
Whole Oat & Wheat Pancakes
Homemade pancakes are simple, tender and fluffy, but when they are made with refined flour, I find them lacking in both flavor and nutrition. I was on the hunt for a pancake that used all whole grains and possessed excellent flavor and texture. Whole Oat & Wheat Pancakes with fresh blueberries and bacon Here they are:…
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