INGREDIENTS: 1 medium (2 1/2 – 3 lbs.) butternut squash, peeled and cut into 1-inch cubes 1 red onion, cut in half, thinly sliced 1/2 cup dried cranberries 2 cups water 1 cup uncooked bulgur wheat 4-5 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil Zest of one orange 1/2 teaspoon coriander 1...Read More
Here’s a great winter salad that satisfies our craving for hearty and satisfying dishes in the colder months, but is also light and healthy. INGREDIENTS: 1 1/2 cups wheat berries 1/4 cup rice vinegar 1/3 cup fresh orange juice 2 tablespoons honey 1 cup dried fruit, finely diced (figs and raisins work well together, but...Read More
“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: 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
