INGREDIENTS: Roasted beets: 8 to 10 small beets 1/3 cup olive oil 1/4 cup water Salt and pepper Salad: 2 lbs. baby romaine lettuce 2/3 cup olive oil Juice of 4 Meyer lemons 1 tablespoon fresh herbs such as mint, parsley, or tarragon, finely chopped Salt and pepper 1/2 cup Parmigiano-Reggiano cheese, shaved METHOD: Beets:...Read More

INGREDIENTS: 2 cups sifted all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 1 cup fresh blueberries (or thawed and drained frozen blueberries) Confectioners’ sugar METHOD: Preheat oven to 375°F. Line muffin pan cups with paper liners. Combine...Read More

INGREDIENTS: 4 6-ounce wild salmon fillets 1 tablespoon oil 1/4 cup tamari 1/3 cup orange juice, freshly squeezed 1/4 cup maple syrup 3 tablespoons rice wine vinegar 1/2 teaspoon ginger root, minced METHOD: In a small bowl, whisk together tamari, orange juice, maple syrup, rice wine vinegar, and ginger root. Pour the marinade over the...Read More

This is a simple dish that can be eaten hot or room temperature, as an appetizer or as a light main dish with a salad or soup. You can use other greens in this as well, such as arugula or spinach, and it is a great way to use greens that look less than perfect....Read More

INGREDIENTS: 1/2 cup brown onion, fine dice 1-2 tablespoons olive oil, or as needed 2 bunches dandelions, stemmed, rinsed, and chopped coarsely 2-3 cloves garlic, peeled and de-germed, minced Salt and fresh ground pepper to taste 1/4 to 1/2 teaspoon sugar (taste the greens to see how much you need for balance) 1 cup of...Read More