This is a quick and easy dipping sauce for steamed or fried artichokes or asparagus. INGREDIENTS: 1 cup mayonnaise 1 tablespoon fresh lemon juice 2 cloves garlic, minced 1/2 teaspoon freshly cracked pepper METHOD: In a small bowl of a food processor or blender, place the mayonnaise, lemon juice, and garlic. Process until smooth. Stir...Read More

INGREDIENTS: 1/4 cup plain yogurt 1 tablespoon freshly squeezed lime juice 2 teaspoons yellow curry powder 1 teaspoon fresh ginger, peeled and finely grated 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1-1/3 cups uncooked quinoa 4 cups water 1/2 teaspoon salt 2 mangoes, cut into 1/2-inch chunks 1 red...Read More

This soup (also known as Tom Kha Gai) comes together quickly. If you’re not fond of fish sauce, reduce the amount to 1 teaspoon or skip it. However, it does add that special umami that is typical of this warming soup. If you want a vegetarian version, simply replace the chicken broth with vegetable broth...Read More

Our favorite apricots to use for these bars are the flavorful heritage Blenheims. The flavor is extraordinary. INGREDIENTS: 2 lbs. ripe apricots, cut in half and pits removed 3/4 cup sugar, use more or less depending on the ripeness and sweetness of apricots 1 tablespoon orange liqueur (such as Grand Marnier) 1 cup all-purpose flour...Read More

Serve granola with milk, milk substitute, or the delicious pourable Swiss yogurt from Schoch Dairy topped with fresh or dried fruit. INGREDIENTS: 3 1/2 cups old-fashioned oats 1 cup raw almonds 1/2 cup shredded coconut 1/2 cup of mix-ins: pepitas, raw sunflower seeds, flax seed, puffed brown rice, etc.* 1 teaspoon ground cinnamon 1/2 teaspoon...Read More

INGREDIENTS: 4 cups fresh apricot halves 1/4 cup white sugar 3/4 cup brown sugar 1/2 cup all-purpose flour 1/2 cup butter, cut into pieces 3/4 cup old-fashioned rolled oats METHOD: Preheat oven to 350°F. Lightly mist a 9 x 12-inch baking pan or dish with non-stick spray. Arrange the apricots in the pan and sprinkle...Read More

INGREDIENTS: Filling 3⁄ 4 cup sugar 2 tablespoons cornstarch 1⁄ 4 teaspoon ground cinnamon 2 cups fresh blueberries 2 cups fresh cherries (sour cherries are best) 1 teaspoon lemon juice 1/4 teaspoon almond extract Biscuit topping 1 cup flour 1 tablespoon sugar 1 1⁄2 teaspoon baking powder 1⁄ 2 teaspoon kosher salt 3 tablespoons shortening...Read More

These old fashioned hand pies are perfect for summer picnics. Make a double batch — they will go quickly! INGREDIENTS: Filling: 8 ounces dried apricots 1 cup sugar 2 cups water 1/4 cup butter 1 tablespoon lemon juice (optional) 1/4 teaspoon nutmeg Dough 2 cups all-purpose flour 1 teaspoon salt 1/2 cup shortening 1/2 cup...Read More

INGREDIENTS: 1 1/2 cups all-purpose flour 3/4 cup granulated sugar, divided 1/2 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon lemon zest 1 large egg yolk 1 teaspoon vanilla extract 1/2 cup salted butter, chilled and cut into cubes 2 teaspoons cornstarch 1 tablespoon lemon juice 2 cups fresh blueberries, at room temperature 1 1/2...Read More

When I make creamed spinach, I am transported back to a few special dinners at the quaint House of Prime Rib, an old San Francisco restaurant that has served the same menu since 1949. Dinner started with a simple lettuce salad with julienned beets made at the table served along with a warm crusty loaf...Read More