Subtle, sweet, complex, mellow and addictively delicious Dried Persimmon – YES. It’s Halloween, and in the bay area, backyard persimmons are at the best state of ripeness for drying: orange, but still hard. Once they begin to soften, they’re too ripe to use for this technique. I’m re-posting this recipe to help get you inspired. …
Category: vegan
White Bean and Kale Soup
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…
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. …
Oregano Drizzle
I had some beautiful Copper River Salmon to cook with, and wanted a simple drizzle to go with this fish. Putting together some fresh oregano and lemon from my garden with good olive oil, garlic, and salt was just the thing. This sauce is rich and lightly tangy, and full of rich summer flavor. Try…
Rose Drop
For me, the garden is a place of beauty, prayer, and deep inspiration for my cooking. I have a beautiful rose bush* — right now in full bloom with deep pink, fragrant blossoms. A few years ago, while weeding alongside this righteous proclamation of Spring, I envisioned a cocktail — the Rose Drop. I imagined…
Watermelon, Mint, and Feta Salad
Here’s a refreshing, flavor-packed salad – particularly delicious on a warm day. Sweet juicy watermelon, fresh mint, salty feta, and a hit of red chili makes this salad a four part flavor blast: sweet, salty, savory, and fresh. Enjoy! Watermelon, Mint and Feta Salad (amounts depend on servings needed) Watermelon cubes, chilled and seeded –…
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