Hola! Feeling inspired from a 2 week va-ca in Baja…and out came these A-mazing muffins! This lunch was part of my weekly menu: 5 vegetarian and gluten free meals. I deliver to clients ever week in SF and you can sign up too, just shoot me an email! I used cottage cheese and feta to keep
“Panzanella” is Italian for Bread Salad I make this with heirloom tomatoes, asparagus, Italian black olives, big hearty croutons made with 2 types of Acme breads, fresh basil and a simple balsamic vinaigrette I catered a beautiful Picnic Birthday Party this weekend at Stow Lake in San Francisco’s Golden Gate Park Like I’ve said before,
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
This Saturday at the Ferry Building Farmer’s Market I saw something I had never seen before. Red Walnuts! They are so pretty, almost too pretty to eat. Red Walnuts I knew I’d have to make something that would incorporate these beautiful walnuts. I decided on a winter citrus salad (I almost always add chopped nuts
My dear friend Alex came home for the weekend from law school in Boston, so what better excuse than this to have an All Ladies Dinner Party!? The girls and I set the date and arrange who brings what- the best part is that all my friends eat super healthy and mostly vegan! Erin, Kathryn, Alex,
