I love the sweet, delectable carrots I get in my CSA box, and had a big bunch as they are plentiful this time of the year. I combined the carrots with fresh turmeric and creamy coconut milk for a warming, aromatic, lightly spiced soup. I enhanced the natural sweetness and aromatic qualities of carrot and…
Category: Vegetables
Simple Asparagus Salad
This uber simple salad honors the fleeting perfection of one of the gifts of the Spring: fresh local asparagus. Raw asparagus has a tender crunch and grassy fresh flavor. I combined it with complementary flavors: parmesean cheese shreds, grassy olive oil, lemon juice, and black pepper. This recipe relies on the quality and freshness of…
Coconut Green Curry
Here’s a versatile, flavorful green curry to try. Rich with coconut milk, fragrant with kaffir lime, and spicy with green curry paste, this simmer sauce adapts beautifully to many vegetables. Which vegetables to choose is personal taste — just remember to adjust simmering time based on what you’re cooking. Some ideas: green beans, bell pepper,…
Sweet Potato Oven Fries
This side dish is super easy, tasty, and offers the rock solid nutrition of the sweet potato. Toss julienned Bauregard sweet potatoes with a few key ingredients, pop in a hot oven, and voila! Sweet potato fries. The key to getting a little crispness to these fries without deep frying is to use a small…
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. …