Strawberry Rhubarb Pie says spring is coming. It’s sweet and tart and wonderful all at once. My sister makes the best strawberry rhubarb pie with rhubarb fresh from her garden. This recipe is a take off on hers. Our local organic farm is harvesting rhubarb and plant city strawberries are in season and sweet as sugar.
Spring has sprung in Oakland! To celebrate the beautiful weather I wanted to make something light, but filling. This recipe keeps the chicken moist and has a wide range of delicious flavors that bring your tastebuds to a warm, sunny place! I put mine on top of basmati rice that I prepared with a little bit of coconut oil to make all the flavors come together!
Years ago my friend Carol Flynn introduced me to her homemade English Muffins. Filled with nooks and crannies, it’s hard to stop eating them. Not only are they great for breakfast, but they also make the best cheeseburger buns and delicious garlic bread. The dough comes together very quickly. Cooked on a griddle over low heat they need minimal attention. They are so easy to make they may become a weekly habit. [click to continue…]
Beet Chips with Cilantro Hummus is the perfect recipe to make for a fun get together. They compliment each other deliciously and is a great gluten free option.
We have a large, wonderful family that is full of big eaters. Our celebrations are all centered around food, and we like to celebrate a lot. One of my favorite parts of these celebrations is sharing the kitchen with my family. People filter through helping me make the spinach pies, each time we share stories and laughter. And, then as soon as a batch is out of the oven I lose my current helpers, as they become consumed in eating them and gain a new group of helpers.
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I woke up with a craving for Little City’s almond encrusted portobello mushroom and spinach salad. With balsamic vinaigrette, shaved Parmesan and a balsamic glaze it is so delicious that it melts in your mouth. The mushrooms are roasted and cooled and can then be coated and refrigerated. Ten minutes before you are ready to compose the salad you cook the mushrooms for a second time. It’s easy to make, it looks beautiful and there is very little last minute preparation.
Bacon is one of those wonderful foods that make everything taste a little bit better. This hors d’oeuvre is fast and easy and it isn’t greasy because the bacon is par cooked before you put it together. You’ll love this recipe because when your guests arrive you can put it in the oven and it will be ready in twelve minutes and it is delicious.
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The other day I invited 12 girl friends over for an impromptu dinner and everyone brought something. This is a perfect company dish; prep it early and about forty minutes to an hour before your guests arrive you can throw it together and let it sit at room temperature. It was delicious and this recipe could serve a much larger crowd. [click to continue…]
Chocolate covered strawberries are such a sweet treat. These are so easy to make and the white and dark chocolate elevate them to another level. I’m making these for Valentine’s Day and giving them out to friends. [click to continue…]
I first tasted a Bakewell Tart about a month ago. Christa Jostock was visiting from England and threw together a couple of these wonderful almond and raspberry tarts. It was love at first taste of this tart. This is my gluten free version of this English classic. [click to continue…]
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