Chef Charles Phan of the Slanted Door, one of San Francisco’s hottest Asian bistros, shares his coveted recipe for braised pea greens seasoned with the flavors of garlic and sesame. This preparation complements fish or chicken dishes beautifully or can be served over rice for a light lunch. INGREDIENTS: 1 lb. fresh pea shoots (New...Read More

INGREDIENTS: 2 cups wheat berries, soaked for one hour prior to cooking 2 ½ quarts water or chicken stock (if using water, add 1 tablespoon sea salt) 1 bay leaf 2 pounds assorted root vegetables, peeled and cut into small cubes (parsnips, beets, butternut squash, rutabagas, carrots, celery root, etc.) 1 large red onion, coarsely...Read More

This is one of the great soups of New Orleans. The original version was the gift of the late Chef Warren LeRuth and is now a staple on nearly every restaurant menu in the city. INGREDIENTS: 1/2 cup butter 2 bunches green onions, chopped 3 stalks celery, chopped 3 cloves garlic, pressed 1 3/4 pounds...Read More

Sprouted lentils and beans are a very healthy source of both protein and complex carbohydrates. Once sprouted, use sprouts for raw salads, batters, sandwiches, and soups. Not only are sprouts more easily digested, they also have an increased nutritional value and fiber content! INGREDIENTS: 1/2 – 1 cup organic, dried grey-green lentils* 1 large glass...Read More

INGREDIENTS: 9 baby artichokes 1/2 cup dry white wine Juice from one lemon 1 clove garlic, minced 1 teaspoon garlic salt 3 tablespoons olive oil 1 cup water Freshly grated Parmesan cheese METHOD: Rinse baby artichokes. Using a sharp knife, trim the artichoke stem, leaving one inch of the stem. Trim one inch of tip...Read More

This is a great Mediterranean-style salad that is delicious and served with seafood,  poultry, or grilled lamb. INGREDIENTS: Olive Vinaigrette 1 cup pitted Nicoise olives (small black olives) 1 cup high-quality extra virgin olive oil 1/2 cup fresh lemon juice 5 basil leaves 1 shallot, chopped 1 anchovy Ground black pepper Salad 1 cup olive...Read More

This is an easy cooking alternative to boiling artichokes. INGREDIENTS: 2 large artichokes, rinsed and trimmed (remove the entire stem) 1 whole lemon, cut in half 4 cloves of garlic, cut into slivers 4 tablespoons olive oil Sea salt to taste 4 sheets of heavy-duty foil wrap METHOD: Preheat oven to 425°F. Squeeze the juice...Read More

This is a healthy, low fat, and delicious soup created by Chef Tony Baker of Montrio Bistro in Monterey. “It’s is simple to make, and ready in about 40 minutes. I’m not using cream or butter just a little olive oil. Instead of using heavy cream to thicken the soup, I added sourdough bread as...Read More

Here is a protein-packed, stick-to-your-ribs winter salad full of bright California flavor that is healthy and tasty. Double the recipe and enjoy it for lunch the next day.  INGREDIENTS: 1 15-oz can chickpeas (or 2 cups cooked), drained and rinsed 2 cups fresh spinach (packed) 1/4 cup red onion, chopped finely 3 tablespoons lime juice...Read More

This recipe is similar to the delightful salad served at Magic Pan crepe restaurants that were popular during the 80s. In our updated version, we have added slices of fresh fennel bulb which adds a delectable crunch to the salad and we’ve replaced the canned mandarin oranges with fresh seedless clementine segments. INGREDIENTS: Salad 1/3...Read More