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Archive for the 'produce delivery' Category

Southern Biscuits
Make your biscuit dough and shape them and get them in the oven before starting the omlette, assuming you are not world’s slowest prep artist.
4 eggs, whisked with salt & fresh cracked pepper
1/4 small onion, sliced lengthwise thinly
2 small French red fingerling potatoes, about 3-4 oz, diced/small cubes
1/2 T butter
1 inch block of gruyere [...]

Broccoli Slaw Sesame Salad
1 stalk broccoli, stem only
1 small bunch mizuna, about 20 stems of different sizes
2 spring carrots, medium-small
2 radishes
1 1/2 tsp toasted sesame oil
2 tsp seasoned rice vinegar
1/2 tsp gomashi
1tsp black sesame seeds
Wash all vegetables and peel the carrots as well as any easy areas of the broccoli stem. Cut both into julienne [...]

A friend is moving back to her native Sicily and I hosted a brunch for her yesterday. There were 7 of us and our menu was:
- Butternut Squash & Kale gratin
- Southern Biscuits
- Trio of amazing fruit preserves
- Crispy Bacon
- Winter Fruit Salad
- Soft Scrambled Eggs
And a dear friend showed up with not only bubbly, [...]

Some of you know that I have stolen my go-to pizza dough recipe from Wolfgang Puck. Here it is for your convenience.
1 pack dry yeast, with an expiration date we have not yet reached
1 tsp honey or brown sugar
1 cup warm water (about 105-115 degrees)
3 cups all purpose flour
1 tsp kosher salt
1 T olive oil
In [...]

I recently got a promotion and have been working a bit harder than the last year and a half that I enjoyed a bit of cruise control, so going to the grocery and planning meals, sadly, has been a lesser priority. I came home yesterday to a near empty refrigerator, telling myself my farm shipment [...]

This is one of those things you call “bread” instead of “cake” just to make yourself feel better about it. Feel free to fool yourself. I won’t judge you, and your true friends won’t either.
This uses fresh pumpkin, you can use canned as a substitute but please don’t tell me about it. That was me [...]

Fromage Blanc with herbs from Cowgirl Creamery (well actually, from somewhere else, but they carry it?), heirloom cherry/grape tomatoes from capay organics, olive oil, chili flakes, homemade pasta dough with yolks.
FAIL on recipe supply, I’m simply not in the mood and this one is overdue.

At a dinner party for six, I made a few quick courses that ended up with a fabulous “bang” on an easy, warm weeknight in the backyard.
- Pluot slices with seasoned Sheep’s ricotta and Prosciutto
- Grilled pork tenderloin with “5 spices” & rum braised peaches + rainbow chard
- Dark chocolate ice cream with bergamont olive [...]

Well, it’s not the first time I’ve taken a hint from something I enjoyed at The Sentinel in San Francisco. It’s probably not the last.
This serves 3-4 people.
1/2 lb ahi tuna, fresh
1/4 lb green beans, chopped evenly and blanched in salted water
1 gypsy pepper, sliced very, very thinly (this is a green mini bell pepper [...]

I rushed home from a Saturday morning outing to cook dinner for two boys. We ate in the backyard, it was gorgeous and sunny, and I had very little time to prep. I bought some amazing artisinal corn tortillas (taco size, one pack in chipotle and one in white corn), some pre-marinated tri tip (a [...]