Purslane SaladPurslane Salad
September 8, 2014

This is about the simplest way I can imagine eating purslane: sprinkle with olive oil, squeeze a slice of lemon on top, add salt and pepper, toss and serve.

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Poached Halibut with Fennel & Lemon Balm

Poached Halibut with Lemon Balm
August 1, 2014

I wasn't quite sure what to do with the lemon balm in our CSA box, but combining Lorraine's suggestion from the Eatwell Farm newsletter with a favorite recipe from Canal House Cooking did the trick.

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Brussels Sprouts & Lemon Meatballs
april 8, 2014

The most perfect little brussels sprouts were at our local farmers' market this past Sunday. Of course I couldn't resist them, along with the chard, kale, other kale, strawberries, honey, two types of almonds, cookies, bread loaf and mixed purple sprouts that ended up in my bag. Now we have to eat it all before the CSA box arrives on Thursday.

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Pasta Bolognese & Arugula Salad
april 6, 2014

Pasta with Bolognese sauce is nothing out of the ordinary for my family. But I don't make it every time we eat it, that  takes too long. Leftover sauce from the freezer works just fine. This recipe is unusual because it uses white wine, milk and chicken livers. I've never purchased chicken livers before, at least not without most of the rest of the bird attached. And I still haven't, because I sent my husband to do it while I prepped everything else. 

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Alexander-KitchenLamb Kebabs & Tzatziki
april 5, 2014

We're back from a week in the UK and I am returning to some old British favorites. Stephanie Alexander is actually Australian, but this book follows the seasons of England and appears to be published there as well, which is a good enough connection for me.

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Buy the bookSchnitzel and Salad
february 26, 2014

Pounded pork with breading, fried in butter, along with my favorite salad: Canal House's Mock Cesar. Both are from Volume No 3, p. 95. To make croutons, I'll cube up the leftover bread we have, rub it with a clove of garlic cut in half, then warm some olive oil in a big pan on the stove, toast the cubes and add salt. My friend Jill would mock me for making my own croutons, but they sure taste good! 

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Buy the bookPizza and  Salad
january 20, 2014

Pizza is delivery, salad is my second favorite  in the world, Canal House's Mock Cesar, from Volume No 3, p. 35. Luckily I have some old bread going stale in the drawer for garlicky croutons. No mold yet!

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San Francisco Chronicle

Zucchini Soup, Bread and Cheese
august 28, 2013

I've been making this zucchini soup since June. My kids and my husband love it and I think it's pretty tasty, too. So we're sticking with a good thing. I make this with at least part of every bag of summer squash we get.  

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Buy the bookRoasted Chicken Over Potatoes
august 20, 2013

This is now one of my two favorite ways to roast chicken. The lemons and potatoes that cook *under* the chicken add more to the usual crispy golden goodness. Unfortunately, roasting a chicken seems a better weekend than weekday endeavor, once again we didn't eat until after 7 pm, and that is just too late. But the chicken was still delicious.

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Subscribe to the magazineGrilled Flank Steak
july 6, 2013

I've been wanting to practice my charcoal lighting skills, so tonight I'm grilling flank steak with a new marinade recipe from Saveur mag: a spicy, chinese inspired mixture reinterpreted from Mei Chin's 1980s childhood.

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