“A chopped whole Meyer lemon adds texture and a big flavor punch to traditional lemon bars.” — Julie O’Hara INGREDIENTS: For Crust: 3/4 cups all-purpose flour 1/4 cup powdered sugar 1/4 teaspoon salt Zest of 1 Meyer lemon 6 tablespoons cold unsalted butter, cut into chunks For Filling: 1 whole Meyer lemon, cut into chunks...Read More

INGREDIENTS: 1/4 cup and 2 tablespoons olive oil 2 onions, chopped 4 cloves garlic, minced 2/3 cup dried apricots 3 cups red lentils 10 cups vegetable or chicken stock, plus more if needed 6 plum tomatoes, peeled, seeded and chopped 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried thyme Salt and freshly ground pepper,...Read More

This recipe was featured in the annual “Taste of the Valley” event in Salinas, California. INGREDIENTS: Noodles: 8 ounces rice noodles (cover in boiling water and let stand covered for 45 minutes. Drain noodles and set aside). 2 tablespoons soy sauce 2 tablespoons sesame oil 2 tablespoons sugar 1 tablespoon ginger, fresh and finely grated...Read More

Good soups start with rich, homemade stock. Split pea soup makes a deeply satisfying, hearty meal that is perfect for a rainy, winter day — don’t forget to bake some cornbread to go with it! Serve with a glass of syrah or Grüner Veltliner. INGREDIENTS: 2 cups onions, chopped 1 cup carrots, chopped 4 garlic...Read More

Hollandaise is a tangy-lemony sauce that is delicious drizzled over young, tender spring veggies and is also the classic sauce for eggs benedict. This blender version is fool proof! INGREDIENTS: 6 egg yolks 4 tablespoons fresh lemon juice 1/2 teaspoon salt Pinch white pepper or cayenne 2 sticks unsalted butter (8 ounces), preferably Plugra or...Read More

INGREDIENTS: Cake 1 1/2 cups diced fresh Bartlett pears (about 2 medium) 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup wheat germ 1 egg 3/4 cup milk 1/4 cup oil 1/3 cup honey Streusel Topping 2 tablespoons sugar 2 tablespoons flour 1 teaspoon cinnamon 1...Read More

INGREDIENTS: 1 egg white 1 tablespoon water 2 cups whole natural or blanched almonds 1/2 teaspoon cinnamon 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt or sea salt 1/8 teaspoon ground ginger 1 cup golden raisins METHOD: Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Whisk egg white...Read More

INGREDIENTS: 3 tablespoons packed brown sugar 3 tablespoons honey 1 1/4 teaspoons sesame oil 1/4 teaspoon cinnamon 1/2 teaspoon vanilla 1/4 teaspoon almond extract 2 cups rolled oats 1/3 cup sesame seeds 1/2 cup whole natural almonds 1/3 cup sliced almonds 1/3 cup dried cranberries 1/3 cup golden raisins METHOD: Heat oven to 350 F....Read More

INGREDIENTS: 1 egg white 1 tablespoon water 3 cups whole blanched almonds (about 1 lb.) 1/4 cup sugar 2 teaspoons ground cumin 1 teaspoon ground coriander 2 teaspoons coarse salt 1 1/2 teaspoons ground red pepper METHOD: Preheat oven to 275 °F. Line a rimmed sheet pan with parchment paper. Whisk egg white and water...Read More

INGREDIENTS: 2 cups whole natural almonds 1/4 cup honey 2 tablespoons butter 1 cup turbinado sugar METHOD: Spread almonds in a shallow pan. Place in cold oven; turn oven to 350°F and roast for 12 to 20 minutes, stirring occasionally, until well roasted. Over medium heat in a medium saucepan, heat honey and butter to...Read More