“This gluten-free, dairy-free torte will surpass your expectations. It did mine. It is rich, flavorful, and absolutely delicious. It’s perfect for vegans as well as those of us who can’t tolerate gluten or dairy. A sensational, show-stopping dessert.” — Patricia Rain INGREDIENTS: 1 cup almonds, finely ground 1/4 cup cocoa powder, sifted 1/2 cup granulated...Read More
Nettles are rich in vitamins A, C, D, and K, calcium, magnesium, flavonoids, serotonin, and histamines. INGREDIENTS: 10 cups washed nettle leaves Water to cover 3 tablespoons butter 1/4 cup flour 1/2 cup finely chopped red onion 3 cloves finely chopped garlic 1/4 cup chopped chives 2 cups chicken or beef stock, homemade preferable 1...Read More
“Here is a recipe that I love, which will impress guests. I do not make it often for the markets because it is sensitive to heat, but it has been my signature chocolate cake for many years. I developed the recipe while I was a pastry chef at Ventana Resort and reworked and reworked it...Read More
One of the highlights of our farmers market is our local pasta maker, Evette Lecci, who owns Pensi Pasta Factory. Each week, her table is laden with fresh pastas of all shapes, colors and flavors as well as sublime ready-to-go sauces. Evette also makes suggestions for fresh vegetables that can be used for the various...Read More
Serve this vinaigrette tossed with a salad of baby spinach greens, red onions, blood orange segments, and crumbled blue cheese. INGREDIENTS: 1/4 cup freshly squeezed blood orange juice, strained 1 medium shallot, finely minced 2 tablespoons sherry vinegar Salt Freshly ground black pepper 1/3 cup extra virgin olive oil, plus more if needed METHOD: In...Read More
Maltaise Sauce is a classic sauce made by adding the juice of blood oranges to Hollandaise sauce. Maltaise sauce can be served with asparagus or broccoli, but is also delicious with an eggs benedict made with shrimp and avocado or a crab cake benedict. INGREDIENTS: 1 pint Hollandaise sauce 1/4 cup freshly squeezed blood...Read More
INGREDIENTS: 8 ounces 60% dark Chocolate 5 1/2 tablespoons soft unsalted butter 1/3 cup extra virgin olive oil Grey sea salt from France (Fleur de Sel) 1/4 cup cocoa powder METHOD: Melt the chocolate over a double boiler that has been heated and then turned off. Add the olive oil and stir slowly until the...Read More
While most are familiar with basil pesto, parsley makes a fresh-tasting condiment too! Parsley is one of the most popular herbs used in cooking or garnishing. Parsley comes in two varieties — flat leaf (also called Italian parsley) or curly leaf. Parsley is high in vitamin K and has anti-inflammatory properties. Toss parsley pesto with...Read More
This dairy-free, raw, vegan dessert (or breakfast!) doesn’t contain sugar or require cooking. The pudding features the exotic tropical flavor of cherimoya. This recipe is for one person — so increase the recipe accordingly. INGREDIENTS: Flesh of 1 ripe cherimoya (discard skin and carefully remove ALL seeds) 1/3 cup unsweetened vanilla almond milk or Ripple...Read More
