February 2017 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 2017 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 2016 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 2016 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 2016 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 2016 Recipe of the Month

Summer Pasta with Tomato Water, Tomatoes and Garlic It’s amazing how something so simple can be so mouthwatering and satisfying when you use fresh ingredients and let them shine.Tomatoes do double duty here–the juices from the tomato create the sauce and then more ripe tomatoes are folded in. Easy and elegant. Servings: 4 Prep Time: 10 minutes Cook…

August 2016 Recipe of the Month

Salade Niçoise with TunaFish This classic French salad combines the flavors of the month of August — potatoes, beans, tomatoes, peppers with a lovely herbed vinaigrette and of course tuna, hard boiled eggs and olives. We use dained canned tuna here, but you may substitute grilled fresh tuna steaks for a splurge. My kids favorite part of this…

July 2016 Recipe of the Month

July 2016 Recipe of the Month Braised Romano Beans Broad, flat Romano Beans beg for a long slow braise the way my Italian Grandmother — “Nana Maniscalco” — used to do it. Serve this atop mascarpone corn kernel polenta for a real taste treat. Start the beans first, and while they braise you can get…

June 2016 Recipe of the Month

Cheddar Scape Biscuits A basic buttermilk biscuit becomes exquisitely aromatic with the additions of scapes and cheddar. Servings: 6 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients 2 cups Flour 1 tablespoon Baking Powder 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 4 teaspoons Sugar 1/2 cup Unsalted Butter , cold 1 Egg , lightly…

May 2016 Recipe of the Month

Rhubarb Spritzer Come spring, when I finally see rhubarb, I am eager to find ways to make it last a bit longer. One of my favorite ways to preserve rhubarb for the future is making a simple syrup out of it that I can freeze and use in a variety of drinks. Here we top…