Recipes
The balsamic glaze looks like chocolate syrup and the cheese is a bit disguised amongst the fruit and ice cream in this recipe. The disguised ingredients make this dessert feel like a new discovery for the palette!
Grilled Fruit Kabobs with Balsamic Glaze and Manchego Recipe Click to continue »
This salad recipe is a restaurant recreation based on a salad that I had at Big Sur Bakery and Restaurant in June. It was awesome! This is definitely one of my favorite recipes of the summer, so far. I looked in the Big Sur Bakery Cookbook and realized that the peach and mache salad was based on the Field Greens Salad with Pecans, Croutons, and Ranch Dressing recipe + garlic in the dressing, peaches in the salad, and Feta cheese but no croutons.
Peach, Feta, & Mache Salad with Creamy Garlic (Ranch) Dressing
Serves 10
It is an interesting game to play, how many ingredients can be incorporated from my CSA food box into one recipe? Being able to use at least three veggies in a recipe is pretty great, gives you a high … well, almost!
CSA Food Box Ingredients Used:
Zucchini Slaw Two Ways Recipe
Serves 4-6
Recipe from Fresh Every Day: More Great Recipes from Foster’s Market
What you will need for your Cast Iron Dessert Crisp with any fruit combination:
Various Seasonal Fruit Combinations:
Blueberry-Nectarine Crisp Recipe
Recipe from Vegetarian Fresh Food Fast Cookbook
We get greens every single week. So this week, it was time to find another creative way to ingest more greens. I googled, “Creative Kale Recipe” and an interesting one came up from a blog that tried to recreate a dish from M Cafe in Beverly Hills. Folks started commenting on the blog post that they love this signature dish from M Cafe. So I then looked for the actual recipe and found a video online about how to make it as well as the restaurant recipe from M Cafe. This is a very interesting, delicious, and unique greens recipe!
CSA Food Box Ingredient: Red Russian Kale or just Kale
Kale with Spicy Peanut Dressing Recipe from M Cafe Click to continue »
The Big Sur Bakery makes the greatest salads. We finally were able to eat at the BSB for dinner last week. It was wonderful. I will write more later about that. This dressing can dress up any salad ingredients, grilled veggies, or pasta salads to add California touch to your meal.
Meyer Lemon Vinaigrette Recipe from the Big Sur Bakery Cookbook
Pour the orange juice into a small saucepan and reduce it over medium-high heat until syrupy, 5 to 7 minutes – you should be left with about 1 tablespoon. Put the reduced orange juice, vinegar, mustard, salt, lemon juice, and lemon zest into a blender. With the blender running, add the oil in a slow, steady stream, blending until the dressing is thick and emulsified. Transfer the dressing to a plastic container or glass jar and refrigerate until ready to use.
Makes 1 cup
* I didn’t have an orange so I grabbed some frozen orange concentrate out of the freezer and used a few tablespoons of that to create the orange juice reduction.
OK, it must have taken us until this week to finally understand Fava Beans (i.e. shell them the proper way) and to find a recipe that makes them taste good. This is the best Fava Bean Recipe that we have found so far!
Thanks to Martha Stewart I figured out that you need to do an initial de-podding of the Fava Beans. Then you need to boil them. Then after boiling the Fava’s you need to blanch them in cold water for a few minutes. After blanching the Fava’s you have to then peel them from their exterior shell to find a smaller greenish bean. Then they are ready to work with!
If you haven’t seen any of Jamie Oliver’s cookbooks head to your local library and check one out. They are my all-time most irresistible cookbooks because of the lovely layouts and photographs. In addition to the aesthetic beauty of these books, Oliver’s recipes are based around fresh ingredients and straightforward flavor.
This is a recipe from “Jamie’s Dinners, The Essential Family Cookbook.”
My Favorite American Chopped Salad Recipe