As spring erupts stupendously around me on the farm, at the beach, and in my garden, Big Sur has been on my mind. I wonder what the wildflowers look like lining the hazardous cliffs, how cold the lazy eddies are collecting sunlight in the rivers and streams, and I long to hear the calls of [...]
I found this recipe in the Sunday newspaper - I love it - easy and delicious, and gets better if you let it sit for a while. INGREDIENTS Vinaigrette 3 cloves garlic ¼ cup plus 2 tablespoons lemon juice 2 teaspoons grated Meyer lemon zest ¼ cup tahini 2 tablespoons olive oil 2 teaspoons soy [...]
From Mario Batali Makes up to 8-10 servings as a side dish 1 large or 2 medium heads Romanesco cauliflower 1 cup brine-cured green olives, pitted 3 tablespoons capers, rinsed and drained 1/4 cup finely chopped Italian parsley grated zest and juice of 2 lemons 1/3 cup plus 1/4 cup olive oil, divided 1 tablespoon [...]
Serves 4 This is a Moroccan dish that Karen and I used in a class we taught last week. Thank you, Karen, for such an amazing dish! If you don't have preserved lemon, just add a little lemon juice, about 1 tablespoon. large bunch of flat leaf parsley large bunch of fresh mint large bunch of arugula [...]
Serves 4-6 Dressing: 1 large clove garlic, minced 1/2 teaspoon sea salt 1 tablespoons fresh lemon juice 3 tablespoons white wine vinegar 1/2 teaspoon ground cumin 1/2 cup olive oil 1 1/2 teaspoons chopped fresh basil 1/8 teaspoon freshly ground pepper Seasoning Mixture: 1 bunch thinly sliced scallions, including tops 1/2 cup chopped fresh mint [...]
Serves 4-6 Wickedly delicious... Dressing: 3 tablespoons fresh lemon juice 2 tablespoons honey 4 teaspoons soy sauce 1 1/2 teaspoons freshly grated ginger 1 small clove garlic, minced large pinch white pepper (black is fine) 1/ 2 cup olive oil Salad Ingredients: 2 small heads lettuce, torn into bite-sized pieces 1/2 cupo coarsely chopped cilantro [...]
Serves 4 4 scallions, cut into 1-inch lengths 1/4 teaspoon sea salt juice of 1 lemon, freshly squeezed 1 large cucumber, or several small, peeled and thinly sliced 1 bunch radishes, thinly sliced 1/2 cup sour cream or plain Greek yogurt Garnish: chopped chives 1. Put scallions in a large glass or wooden bowl, then [...]
From a beautiful book called Ripe by Cheryl Rule. If you get the chance, take a look at this book -- beautiful photography and great recipes! Makes about 18 toasts if using a half baguette 1/2-inch thick slices of French baguette softened butter 1/4 to 1/2 cup Kalamata olives 1-2 bunches radishes, scrubbed, trimmed, and [...]
Serves 6 The beans must be al dente to retain their natural garden-crunchy texture. With this recipe, note that the garlic is being tempered by being cooked with the green beans. 2 pounds green beans, ends removed boiling salted water 4 cloves garlic, unpeeled olive oil sea salt Dressing: 3/4 c. blanched almonds 2 large [...]
