Um, Yum! I am such a sucker for Sweet + Salt! A perfect dessert to serve a crowd- this is sure to impress your dinner guest I made this Vegan and Gluten Free for Thanksgiving- believe me, no one knew! Ingredients: 3/4 cup Dry Roasted Hazelnut 1
Two of my favorite fall foods coming together at last… Ingredients: 1 bunch of Kale, rinsed and chopped 4 cups Sweet Potatoes/Yams, rinsed and cut into 1 inch pieces 1 T olive oil 2 cups Purple Cabbage, thinly sliced 1 Onion chopped salt 2 cloves Garlic, minced 1 T ginger, peeled, minced 1 Serrano Chili,
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This dish goes very well with many fall recipes. If you are gluten sensitive, try using rice or buckwheat in place on barley. Even the young boys of my clients I cook for adore this dish and request it almost weekly. Ingredients: olive oil 1 T butter 1 onion, chopped 1/2 lb cremini mushrooms, chopped
This September I was honored to be one of 6 chefs asked to cook at Wikipedia’s Food & Tech Event at San Francisco’s Ferry Building (view the event’s website here) The chefs and I were given a list of about 20 recipes, that had been submitted by Wikia Followers, and we were told to choose
Serve as a bite size salad on skewers at a cocktail party, or on pretty small plates at a dinner party. Union Street’s 15th Annual Sidewalk Sale at Dahlia Boutique The flavors here come together so well, I love it Just a little bite of summer- makes me smile 🙂 I’m a little late on
At a dinner party I catered Figs: my favorite thing about late summer/fall! I could eat them every meal, fresh, dried, cooked…emmmm Ingredients: Fresh Figs (halved) Point Reyes Blue Cheese Walnuts Organic Mixed Greens Dressing: Mix 1 T Balsamic 1/4 t crushed Garlic 1/2 t Dijon Mustard Whisk in 1/4 cup Extra Virgin Olive Oil
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