The fresh air off the Pacific Ocean cleared not only our lungs but also our heads. Camped on a grassy hill above a sandy beach, glass of wine in hand, we relaxed and watched the waves roll in. That was Friday evening as we joined friends for a picnic dinner. I packed this healthy Greek pasta salad to share. [click to continue…]

She taught me to scramble eggs, make perfect white sauce and chicken soup. How I miss being in the kitchen with my mom. In her honor, I’m making her favorite shrimp salad for Mother’s Day – the classic Shrimp Louie.

The best thing you can give your mom on Mother’s Day is your time. Don’t spend all day in the kitchen. Spend time with her by being present. This shrimp salad, a west coast classic, is easily assembled for a terrific Mother’s Day lunch. You’ll spend minimal time in the kitchen. Gather your ingredients the day before, hard boil a few eggs, make the dressing and you’re practically ready. [click to continue…]

Strawberries with Balsamic Reduction

April 29, 2012

Berries and vinegar might sound like odd partners, but they’re actually wonderful together. When you combine sweet spring strawberries with a reduction of Balsamic vinegar, the flavors are fantastic, making for an easy and healthy dessert.

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Gougere – Golden Parmesan Puffs (regular and gluten-free)

April 24, 2012

Gougere – the irresistible French cheese puffs. They are great with a glass of wine. I make mine with lots of Parmesan cheese and finely chopped chives. If the French name is too difficult, call them what I do – Golden Parmesan Puffs.  Easy to make, but impressive.

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Beef and Vegetable Stew with Rosemary

April 16, 2012

Mother Nature can be schizophrenic in the spring. Sunny and warm one day, raining and cold the next. What’s a cook to do? Go for a classic dish like beef and vegetable stew. Filled with chunks of top sirloin, carrots, tomatoes and herbs, this melt-in-your-mouth dish is a favorite with my beef-eating clients. Done in a pressure cooker, this stew takes about 30 minutes instead of hours, getting dinner on the table fast. You can also make it 2-3 days ahead and refrigerate it or [...]

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Lemon Pasta with Kale, Ricotta and Pistachios and Eataly, New York

April 9, 2012

One of the highlights of our trip to New York City was a visit to the incredible Italian mega-marketplace called Eataly. Wandering through Eataly, I was the proverbial kid in the candy store, wondering how much I could cram into my already full suitcase to haul home. We had a plate of silken, homemade ravioli for lunch at La Pizza & Pasta, a restaurant inside Eataly. Stuffed with ricotta and spinach, then tossed with butter, Parmesan, lemon and chopped pistachios, the flavor combination was fantastic. [...]

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Chocolate Truffles

April 2, 2012

Brightly colored Easter baskets filled with chocolate bunnies, chocolate eggs and sweet candy are part of my childhood memories. Those were the innocent days when I did not think much about what was in those treats and just enjoyed them. As I strive to make healthier choices, my thinking has changed. This recipe for chocolate truffles with walnuts, cocoa powder and coconut oil are a rich treat; better for you than what’s in the old Easter baskets. Using a food processor makes them a snap [...]

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Vegetarian Shepherd’s Pie

March 26, 2012

Packed with vegetables and beans, then topped with creamy mashed potatoes, don’t tell the carnivores in your family this is meatless. They won’t miss the meat. Serve it as a comforting, casserole-style main dish for dinner or as a side dish to roast chicken.

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Asparagus Soup

March 19, 2012

Fresh asparagus is one of the heralds of spring. Although we can find it almost year round (due to imports), the best quality and quantity of asparagus comes in the spring. If you are an asparagus lover, try this lemony puree of asparagus soup for a spring or Easter dinner. It’s easy to make and can be made ahead to save time. My recipe serves two, but it scales up easily to serve a crowd for dinner.

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Irish Soda Bread – Gluten Free

March 13, 2012

Baking Irish soda bread was the perfect opportunity to test a new gluten free flour called Cup4Cup. I’ve worked with other gluten free flour blends but was particularly interested in this one because it was developed in the kitchen of famed Napa Valley restaurant, The French Laundry.

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