melon sorbet + peach cashew shortbread bars

melon and peach bars 1

It’s a two for one recipe day today and there’s zero connection here, save for the summer fruit and some excitement on my part. Continue reading

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green rice with rock cod and creamy lemon yogurt

green rice

I know a lot of you are in the thick of summer heat now – three days in DC last week reminded me what rain feels like.  Also humidity.  Yikes.  While we haven’t seen a drop of rain in these parts for more than a year, thanks to the miracle or irrigation (while it lasts), we are still inundated with August’s produce. Continue reading

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carrot & avocado salad with crispy chickpeas and cashews

 

I’m a little late to the toasted chickpea party, it seems.

I’ve seen them on tapas menus the last few years and popping up all over the food blog world:  here, here, and here.

Seems a little olive oil bath, a big pinch of flaky salt, and a trip through a hot oven works some magic on even the most humble bean.  Addictive stuff.  So good that even Jen, who only eats her chickpeas in pureed form, was smitten. Continue reading

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creamy basil dressing

Last week, we cooked raw chicken from scratch in Oakland Public schools – over 5000 lbs of it in fact, served at 86 schools.  Oakland hasn’t cooked raw chicken for decades and to my knowledge, has never cooked chicken that was raised in California or never treated with antibiotics.  The best part?  Students loved it.  Staff loved it.  It’s on the menu again May 15th. Continue reading

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beignets

Jen has declared herself a beignets addict.  She is seeking fellow addicts to form a support group.  This addiction is so powerful that the self-declared queen of take-out, has saddled up and started making her own.

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