Homemade Butter

If you have never had homemade butter then you are in for a real treat.  Homemade butter is softer, sweeter, moister and downright tastier than its store bought counterparts.  Plus you can control exactly how much salt you add, and it’s an added bonus that people will be very impressed that you made your own butter. If you think butter is bad for you then think again!  As long as it comes from grassfed cows and is minimally processed (raw... Read More

Chicken Liver Pâté

My farmers’ market source for pasture-raised chicken products is La Bahn Ranch.  Typically I get a few dozen eggs and a whole chicken, but being such a fan of liver pâté I’ve been dying to try it out.  Thanksgiving proved to be the perfect excuse so I finally took the plunge and bought a pound of chicken livers for a whopping $2! I had heard recipes for liver pâté are fairly simple and the one I found was just that.  All I... Read More

Simple Mashed Peas with Garlic and Mint

Peas are such a simple food.  You can easily toss them in a soup, curry, pot pie or casserole, but even when you cook them up by themselves they don’t need much to bring out their flavor.  A few minutes in some boiling water or a sautee pan with soften them up, then a little butter, garlic and whatever fresh herbs you have on hand will do the trick. Unlike mashed root vegetable which can turn into a creamy texture, the less starchy peas don’t... Read More

The Ultimate Healthy Chocolate Cupcake

These may look like normal sugar and flour laden cupcakes, but they’re not, they’re healthy!  Besides being grain-free, gluten-free, oil-free, refined sugar-free and paleo, they are also a sneaky way of hiding zucchini in a dessert. I have tried many other recipes for paleo cupcakes before, but most called for strange ingredients or complicated procedures.  Even worse, most of them just ended up heavy, bitter or greasy and would stick... Read More

Strawberry and Fig Galette with Tahini Honey Cream

I had never made a galette before, but spotted them all over the blogosphere.  They are beautiful and elegant, but look even easier to make then a double-crusted pie or a tart because they consist of a single pie crust with filling loosely piled in and the edges simply folded over.  When I had beautiful fresh figs just waiting to be used and some yummy local strawberries that paired with them well, I figured it was the perfect time to try out... Read More