BERRIES WITH TOASTED COCONUT SAUCE
Serves 4 Spring and summer are berry time and this is a luxurious way to serve them. This simple recipe would make a special brunch dessert. The Coconut Sauce ½ cup plus 4 tablespoons shredded or...
View ArticleCHILLED MINTED PEA SOUP WITH INDIAN SPICES
By Linda Shiue What says spring more than fresh green peas? This refreshing, flavorful soup has its roots in English mushy peas, made sophisticated with the exotic touch of Indian spices. The tang of...
View ArticleMEDITERRANEAN LENTIL SALAD
The following recipe was provided by the Stanford Cancer Center. Find more of their recipes at www.Cancer.Stanford.edu/patient_care/services/nutrition/recipes/. Prep time: 10 minutesCook time: 25...
View ArticleSPINACH, LEEK, GARLIC AND FETA SCRAMBLE
By Preston Maring There must be something about fresh spinach. In close succession, my wife and a longtime patient of mine both suggested I do something with spinach. They buy big bags of it at the...
View ArticleQUICK SALT PICKLES
By Stewart Putney Makes about 2 cups 2 cups thinly sliced cucumbers (Kirbys work well), radishes and/or daikon1 tablespoon sugar, or more to taste1 teaspoon kosher salt, or more to taste½ teaspoon...
View ArticlePICKLED ASPARAGUS
By Stewart Putney Makes 2 (24-ounce) or 4 (12-ounce) jars 3 pounds asparagus, washed and trimmed to fit your jars1½ cups water1½ cups white vinegar2 tablespoons salt2 tablespoons pickling spice (*To...
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ECOPIA FARMS BRIGHT SALAD
Recipe by Stephen Beaumier, culinary director, Ecopia Farms Ecopia Farms’ Culinary Director Stephen Beaumier created this salad to highlight Ecopia greens and herbs along with citrus, feta cheese and...
View ArticleSTRAWBERRY MASCARPONE CHEESE SEMIFREDDO
4 eggs, separated1 pinch salt3 tablespoons sugar or 3 tablespoons sugar substitute1 teaspoon vanilla extract16 ounces mascarpone or other cream cheese Whip the egg whites into soft peaks with a pinch...
View ArticleCHERRIES, YOGURT MOUSSE, PISTACHIO BRITTLE
HAMADA FARMS CHERRIES, FLAKY PUFF PASTRY, YOGURT MOUSSE, PISTACHIO BRITTLESubmitted by Mark Sullivan Patrons line up for this summer favorite at Mayfield Bakery & Café in Palo Alto’s Town &...
View ArticleTHE AVENUE COCKTAIL
From Brandon Clements of the Village Pub Credited to W. G. Crompton, and believed to be first featured in the Café Royal Cocktail Book. Published in 1937, the book was compiled by Café Royal’s head...
View ArticleTHE GREEN FLASH COCKTAIL
From Lerin Murphy of the Surf Spot This refreshing cocktail uses fresh cucumber juice along with locally distilled, organic Square One Cucumber Vodka. 4 ounces cucumber juiceJuice of ½ lemon Juice of ½...
View ArticleOAXACAN PIMM’S COCKTAIL
From Moira Beveridge of Martin’s West This riff on the classic Pimm’s cup features the versatility and slightly smoky notes of mezcal. 1½ ounces Del Maguey Vida Mezcal1½ ounces Pimm’s¾ ounce lime...
View ArticleSWISS CHARD WITH BLACK BEANS & FETA
Pauline Picchi, assistant manager at Toque Blanche, created this great recipe that’s perfect for cooking in a Chamba baking dish. 1 tablespoon vegetable oil 1 tablespoon butter 2 cloves garlic, minced...
View ArticleMAPLE CORN CAKES
By Bobbie Fakkema 2 tablespoons butter, plus additional for brushing pan ¾ cup kernels cut from 1 large ear sweet corn ⅛ teaspoon salt, plus additional for seasoning corn 1 large egg 1¼ cups buttermilk...
View ArticleZUCCHINI FLOWER & MINT OLIVE OIL CAKES
By Chef Amy Glaze Driven by the need to do something tasty with the ton of zucchini our Edible After School’ class receives from neighboring farms, we created a tea cake to sell at the farmers market...
View ArticlePOBLANO CHILI CAPPUCCINO & CHANTERELLES
Blue House Farm Poblano Chili Cappuccino with Foraged Summer ChanterellesBy Chef Amy Glaze Poblano chiles have a seductive flavor: smoky and sweet with just enough heat to make you crave another...
View ArticleEASY HOMEMADE HOT SAUCE
Submitted by Stewart Putney The recipe uses 8 ounces of Serrano peppers, but will work with other hot peppers. Check your pepper’s Scoville (hotness) rating on the web and adjust the recipe as needed....
View ArticleSAUTEED SQUID & PEPPERS
Submitted by Stewart Putney There are many varieties of frying peppers, but you want small, thin-skinned peppers. Taste them for heat before you start the dish. Red and green varieties both work....
View ArticleBURRATA CHEESE WITH GRILLED ARTICHOKES
From Executive Chef Robert Holt of Campo Pizzeria (Serves 2) 6 medium artichokes 1 fresh lemon Splash of white wine Salt and pepper for seasoning Extra-virgin olive oil Handful of wild arugula 4...
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