The beauty of this dish is its simplicity — we serve it throughout the year. Fruity hot olive oil coats the leaves, with a splash of lemon to brighten the flavors. For a special treat, use crinkly Bloomsdale spinach or combine it with tender chard, young mustard, and beet greens. Just remember to wilt the...Read More

A classic vegetarian lasagna filling — ricotta, spinach, and Parmesan cheese — is used to fill meaty, roasted portobello mushroom caps. Use the large portobello caps; if only find smaller ones are available, buy one or two extra and divide the filling among all the caps. Serve with a fresh green salad and a whole-wheat...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

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 is a very tasty savory bread pudding, perfect for brunch or a luncheon. INGREDIENTS: 1 loaf French bread (1 lb.), crusts removed, cut into 1-inch cubes 2 tablespoons unsalted butter
 1/2 cup onion, chopped finely 1 leek, chopped 2 green garlic stalks, white part only, minced (or 2 cloves garlic, minced) 1 bunch asparagus,...Read More

These easy-to-make-ahead appetizers are a refreshing change from the usual sausage stuffed mushrooms.      INGREDIENTS: 24 large mushrooms Olive oil 2 lbs. fresh spinach, chopped, cooked, and squeezed completely dry 1 large fennel bulb, finely diced 4 green onions, sliced 2 cloves garlic, finely minced 1/4 cup butter Salt and cayenne, to taste 4 ounces Parmesan...Read More

Make the sweet tangy dressing ahead of time to allow the dressing to chill and the flavors to mingle. INGREDIENTS: 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/4 cup sugar 1/2 cup extra virgin olive oil 1/4 cup golden balsamic vinegar* 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tablespoon minced red onion 10...Read More

Ohitashi is a classic of Japanese cuisine and is sometimes called Japanese spinach salad.  Typically, the spinach is marinated in a broth based on “dashi” which is a broth made of dried smoked bonito flakes and seaweed. This is a simpler version using water.  To make this even easier, simply remove the stems entirely from...Read More