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

Whenever I make creamed spinach, I’m instantly taken back to a few magical dinners at San Francisco’s House of Prime Rib, that beloved old-school restaurant that’s been serving the same comforting menu since 1949. Every meal there felt special. It always began with a simple lettuce salad tossed right at the table with julienned beets,...Read More

  The fresh flavors of lemon, garlic, and rosemary are the perfect complement to roasted lamb. Serve lamb with English roasted potatoes, asparagus, or sautéed glazed baby carrots. INGREDIENTS: 2 lemons, zested and juiced 5 garlic cloves, minced 1/3 cup finely chopped fresh Italian parsley 1 tablespoon fresh rosemary, minced 2 tablespoons olive oil, plus...Read More

Kumquats are originally from China. In Cantonese, kumquats are known as ‘kin ku’ meaning ‘golden orange.’ About the size of an olive, this tiny fruit packs a big punch. The entire fruit is edible, rind and all. The peel is the sweet part, where as the pulp is extremely tart. This is actually two recipes...Read More

This slow-roasting method allows the natural sugars in the cipollini onions to caramelize and break down into sweeter compounds, making them an ideal side dish for grilled steaks or chicken. Or, add to an appetizer charcuterie or cheese platter for a unique tidbit. INGREDIENTS: 4 – 6 tablespoons unsalted butter 2 pounds cipollini onions, peeled...Read More

INGREDIENTS: For Gnocchi: 3/4 cup packed chopped herbs (parsley, cilantro, basil) 2 tablespoons minced green onions 15 ounces fresh ricotta cheese 3/4 cup freshly grated Parmesan cheese 1 1/4 teaspoons kosher salt 1/4 teaspoon black pepper 1 cup flour For Salsa Verde: 1 cup chopped, packed herbs (parsley, cilantro, and basil if in season) 1...Read More