20150202-PlantSeedsWinter Wrap-Up
february 2, 2015

It's that time again, January is over and winter is is wrapping up. Outside in my garden exciting things are happening. All of a sudden last year's baby lemons are turning yellow, ripening into 2015's crop. At the same time, next year's fruit is setting: the flowers fall off and leave behind tiny, green swellings which are the beginnings of next winter's lemons.

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Mustard VinaigretteMustard Vinaigrette
february 2, 2015

Vinaigrette is one of the salad dressings we rely on heartily at my house. I usually don't buy pre-made dressings, because they taste bad and are made of creepy ingredients. Plus, whipping up a simple one at home takes just a few minutes and costs a lot less.

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Roast Chicken with CouscousRoast Chicken with Vinaigrette & Couscous
january 19, 2015

Marcus Samuelsson says the herbs in this meal remind him of working in Switzerland, which is a beautiful image. My version of this meal reminds me of California, because it's not very often that I find as many locally produced items in one big bowl as in this one.

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Rib EyeRib Eye
january 18, 2015

In his cookbook these are rib eyes on the bone, but I forgot, and bought them off. In typical Marcus Samulesson style the preparation involves an intricate and multi-stepped blending of culturally diverse ingredients that are delicious together, in new and surprising ways. In this case a coffee-chocolate rub, herbs, lemon juice and grilled garlic, jalapenos and scallions. 

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Bourbon Shrimp with SpinachBourbon Shrimp with Spinach
january 10, 2015

This may be the quickest dinner in his entire book. I whipped it up in about 15 minutes late tonight after my husband and I arrived home from separate parental duties, one PTA meeting and one trip to the local wine bar to solicit a donation for the PTA fundraiser. 

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20141010-PinkEggsSmBeet Salad with Pink Eggs
october 10, 2014

The problem with beets is that they turn everything pink. So why not do it deliberately? This salad is fast to put together and serve if the beets and eggs are cooked ahead of time. Which I didn't mind doing before breakfast, because dying eggs pink is fun.

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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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Summer FruitSummer Fruit
august 22, 2014

Summer in San Francisco doesn't come until very late August, at the earliest, when we're guaranteed to have the best fruit on earth filling our kitchen. And from now through the end of October it will be warm. Hot, even, if we get lucky.

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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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