By

Annaliese Keller
INGREDIENTS: 2 quarts of puréed strawberries (approximately 4 to 5 baskets) 1/2 cup simple syrup 1 cup water 1/4 cup dried hibiscus 1/4 teaspoon salt METHOD: In a pot combine simple syrup, water, salt, and the dried hibiscus. Bring to a boil. Remove from heat and cool. Strain the hibiscus syrup, pressing the hibiscus to...
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Slow-roasting strawberries intensifies the flavor to the max! Try a spoonful on top of ice cream or ladle some over pound cake. INGREDIENTS: 4 pints organic strawberries 1/2 cup raw or turbinado sugar 1/4 cup balsamic vinegar METHOD: Preheat oven to 250°F. Wash and stem the strawberries, leaving them whole. Place the strawberries in a...
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From Wikipedia, the free encyclopedia – Poke (English pronunciation: /poʊˈkeɪ/) is a raw fish salad served as an appetizer in Hawaiian cuisine. Pokē is the Hawaiian verb for “section” or “to slice or cut.” INGREDIENTS: 1 pound fresh sashimi-grade Yellowfin (Ahi) Tuna, cut into small cubes 1/2 cup toasted sesame oil 1/4 cup soy sauce...
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INGREDIENTS: 12 oz. prepared pizza or bread dough 16 oz. container sour cream 1 lb. onions, diced (about 3-4 large onions, or 4-5 medium onions) 4 eggs, slightly beaten 4 oz. Schoch Family Farmstead Gouda, grated (or other cheese of your choice) 1/2 teaspoon fresh thyme leaves 2 oz. butter (4 tablespoons) Salt and pepper,...
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Roasting vegetables brings out their natural sweetness and crispy edges add a toothsome quality that makes them extra-delicious with a garlicky aoili. INGREDIENTS: Aioli: 1 cup mayonnaise, such as Best Foods 1 tablespoon extra-virgin olive oil 2 teaspoons chopped fresh oregano 2 garlic cloves, pressed 1 teaspoon fresh lemon juice 1/2 teaspoon finely grated lemon...
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Even though this vinegar will have a lovely cherry flavor after infusing for a week, allowing the cherries to steep in the vinegar a few more weeks will result in a much deeper, robust flavor. It’s definitely worth the wait! INGREDIENTS: 2 cups cherries, washed, pitted, and coarsely chopped 2 cups good quality, dark balsamic...
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Use this delightfully tangy vinaigrette to dress up a spring green salad made with baby spinach, arugula, or mesclun with a few whole mint leaves added to the salad mix.  INGREDIENTS: 1/2 cup extra-virgin olive oil 1/2 cup freshly squeezed ruby-red grapefruit juice 2 tablespoons white wine vinegar 2 tablespoons finely chopped fresh mint 1...
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INGREDIENTS: 1 – 2 1/2 pound Romanesque cauliflower, core removed and cauliflower broken up into florets 4 tablespoons extra virgin olive oil 1/4 teaspoon red pepper flakes 1/2 teaspoon coarse kosher salt Several grinds of black pepper METHOD: Preheat the oven to 425°F. Place all ingredients in a bowl mixing bowl. Toss and mix the...
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Fresh artichokes are available year-round in California, but some claim the “frost-kissed” chokes you find in January and February are the sweetest. However, spring is the official season for artichokes and you’ll find them in abundance at the farmers’ markets. Medium to large artichokes are best for steaming — save the smaller ones for roasting....
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INGREDIENTS: Crust 1 1/4 cups all-purpose flour 6 tablespoons unsalted butter, chilled and cut into pieces 1/2 teaspoon sea salt, fine 1 teaspoon Leopard black tea, coarsely ground 2 to 3 tablespoons of ice water 1 egg 1 tablespoons water Filling 1 cup basil leaves, fresh 1 tablespoon butter, unsalted 1 tablespoon olive oil 1/2...
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