April Recipe of the Month

Potato, Spinach and Sausage (or Mushroom), Frittata with Parmesan A hearty and satisfying frittata makes a lovely brunch or a simple dinner. I like this one with parmesan, but it also works really well with other cheeses if that’s what you have on hand. Servings: 8 Prep Time: 10 minutes Cook Time: 35 minutes Total…

March 2020 Recipe of the Month

Chipotle, Black Bean and Sweet Potato Burrito: I love the play of smoky chipotle with sweet potato — these are flavors that are meant to be together! If you aren’t a fan of the smoky heat from these chilis you can leave them out of the recipe and it will still taste yummy! Creamy, crunchy,…

February 2020 Recipe of the Month

Vegan Valentine’s Beet Chocolate Lava Cake Sometimes members request vegan versions of my recipes. However, when it comes to vegan desserts, I often find them wanting. But this recipe has a richness and moisture that fooled all the non-vegans in my family! Serves 6  Prep Time: 60 minutes Ingredients 1 Beet 3/4 cup Almond Milk 1…

January 2020 Recipe of the Month

SoCal Pickled Veggies for Tacos Our family has spent a lot of time searching out the best taco stands in San Diego on our year long sabbatical. Most of the really good ones have condiment bars that go way above and beyond a few salsas and some wedges of lime. One of my favorite finds…

December 2019 Recipe of the Month

Crisp Potato Latkes The crisp perfection that is a latke requires serious reduction in the amount of liquid present in the potato. To achieve dry strands of potatoes, I salt the raw shreds, place them in cheesecloth, and squeeze the heck out of them. If I’m feeling ambitiously purist, I will catch the liquid in…

November 2019 Recipe of the Month

Brussels Sprouts Braised in Apple Cider The sweet tart vinegar and cider sauce plays well with the cabbag-y-ness of the sprouts in this dish. Servings: 4 Prep Time: 15 minutes Cook Time: 18 minutes Total Time: 33 minutes Ingredients 1 pound Brussels Sprout , trimmed, halved (about 1 stalks worth, removed from stalk) 2 tablespoons Olive…

October 2019 Recipe of the Month

Beauty Heart Radish and Chive Tea Sandwiches with Sesame and Ginger I love a good tea sandwich, whether or not we are having a tea. I think they make great party food, and a wonderful snack or lunch. This Asian-ified take on the classic radish tea sandwich is uber-beautiful with the colorful beauty heart radish.…

September 2019 Recipe of the Month

Gazpacho de Sevilla All over Spain, you will find different versions of gazpacho. Some use bread as a thickener, others have chunks of vegetables, many are pureed smooth. It’s available in boxes and cans, at airport take-out joints and the most elegant restaurants. The two things that appeared to be consistent in Spain, first, they…

August 2019 Recipe of the Month

Caponata A version of this, my sister-in-law Christine Pezzello’s recipe, is included in the Asparagus to Zucchini cookbook. It is a really tasty dish that is equally good hot, room temperature, or cold. It can be eaten as a main course over pasta, rice, on toast, with polenta. It can be used as a sauce…

June 2019 Recipe of the Month

Asian Lettuce Wraps with Peanut Hoisin Sauce I’ve been making the same Asian style lettuce wrap recipe (or many variations on the recipe) for years, and while everyone loves the flavor of the dish, none of us are crazy about the sauce dripping down our arms as we eat. I poked around on the internet…