These delicate shimmering jellies are delicious condiments. Their sweet and savory flavors really sing of summer with jewel-toned colors that are appetizing and beautiful. Herb jellies are wonderful with cream cheese and crackers or bagels. Use the lighter flavors to glaze pies, tarts, and cookies. For main dishes, melt them in a sauce pan and...Read More
The USDA ranks the dandelion in the top four green vegetables because of its overall nutritional value. Who would have thought that this wild weed that we spend so much time trying to get rid of in our lawns had such nutritional riches? INGREDIENTS: 1 pound dandelion greens, well washed 1/2 cup chopped onion 1...Read More
INGREDIENTS: 4 6 oz. ounce boneless skinless chicken breasts, split and pounded flat 1 cup flour 1/2 teaspoon salt 1/2 teaspoon black pepper 3 whole eggs 1/3 cup fresh parmesan cheese, grated (or a combination of grated parmesan and romano cheese) 1 tablespoon fresh parsley, chopped 1 tablespoon fresh basil 3/4 cup olive oil (or...Read More
This is one of my favorite dishes to serve for a light summer dinner at the height of halibut season on the Monterey Bay. Place the cooked halibut on a bed of watercress or mache, sauce, and finish with a sprinkle of toasted black sesame seeds. Serve with steamed bok choy and rice or couscous....Read More
I have made this cake countless times with butter. It is easy to assemble and always garners raves from guests. Now I have a new way of making one of my favorites—using olive oil instead. A delicate olive oil mimics the flavor profile of the butter version of this cake, although the oil adds an...Read More
Before “Ranch” dressing, there was Green Goddess dressing, served originally at the Palace Hotel in San Francisco in the 1920s. This herbal vintage dressing has made a modern comeback on menus in finer restaurants. Some newer versions use Greek yogurt in place of sour cream — feel free to experiment. But, don’t leave out the...Read More
It was impossible to decide whether to buy nectarines or peaches at the Farmers Market several weeks ago, as both were so incredibly sweet, juicy, and flavorful. So I bought some of each, and made a fabulous pie with them! Nectarines have a little more natural acidity than peaches, whereas ripe peaches are full-on sweet....Read More
This has always been one of my favorite ‘go-to’ family recipes by Flo Braker for summer berry cobblers, especially during olallieberry season. You can use blackberries or boysenberries, or a mixture of berries if you wish. Just be sure to taste the berries and adjust the sugar accordingly. This cobbler has a fruit ‘bottom’ topped...Read More
This icy-cold slushy made with sweet watermelon is the perfect refreshment for hot summer days! INGREDIENTS: 4 cups cubed seedless ripe, sweet watermelon 10 ice cubes 1/3 cup fresh lime juice 1/4 cup white sugar 2 small sprigs of fresh mint, leaves removed 1/8 teaspoon salt METHOD: Place watermelon and ice into a blender. Add...Read More
Here’s a refreshing change for a summertime drink that uses icy cold watermelon and limeade concentrate. Allow enough time to freeze the watermelon prior to preparing beverage. INGREDIENTS: 1 small watermelon, cut into 1/2-inch cubes watermelon (8 cups) 1 1/2 cups ginger ale 1/3 cup water 1 can (6 oz) frozen limeade concentrate, thawed METHOD:...Read More
