Butternut Squash Butter

Due to some unforeseen technical difficulties I had with the blog the past few weeks, I didn’t get a chance to post the rest of my recipes from Pivot’s December Food Demo.  They are all holiday recipes that work well throughout the winter, so I will be burning through these recipes in the next few days so that I can move on to prepping for the January Food Demo.  The theme is All Things Green and will be on January 26th at 3pm.  More... Read More

Cranberry Persimmon Chutney

I recently took a short trip up to Solvang for the weekend and found it just lovely.  They have an abundance of good food and wine for such a small town, and one of my favorite places was Succulent Cafe & Trading Company.  We went there for dinner the first night and liked it so much we went back for bunch before we drove home.  We also stocked up on some of their delicious preserves like Sauvignon Blanc Jelly, Dill Pickles, Santa Ynez Sage... Read More

Guava Jelly

I found this recipe from last year and can’t believe I never posted it.  I made it as part of my Christmas gifts and everyone who tried it loved it, so it must have been the flurry of the holidays that distracted me from getting it up here.  There is no better time than now to get started because this is the season of guavas. Last year at this time one of my professors would bring big bags of green guavas to class and pawn them off on all... Read More

Pea tip, Persimmon and Pomegranate Autumn Salad

This is a post I wrote last year right around this time.  I never posted it because my white balance was way off and I was unhappy with how the photos turned out.  But when I stumbled on this recipe recently I remembered how delicious it was and I knew I had to share it anyway. Pea tips are the leaves of either snap or snow pea plants, sometimes called pea tendrils.  They are most often used in stir fry or simply sauteed with garlic or ginger. ... Read More

carrot top gremolata

a while back, when i started taking home carrots with really beautiful greens, i had to think up ways to use them.  so i started with pesto, which was obviously delicious what with the toasted almonds and parmesan cheese i added, but then i went in search for something a little more healthy. i had seen the word gremolata used a lot on the tender greens menu, and looked it up because i was curious.  it turned out to be just the mixture i was dreaming... Read More

Heirloom Marinara – The Good Stuff

I’ll let you know right off the bat that to make some seriously good marinara you need to start with some seriously delicious tomatoes.  I recommend buying organic heirloom tomatoes at the farmers market while they’re still in season.  Because they can be expensive I recommend finding a farmer that has great tasting tomatoes but is willing to sell you the less perfect ones at a discount.  At the markets I frequent in Los Angeles good... Read More

Carrot Top and Green Garlic Pesto

There are way too many misconceptions about vegetables out there that simply must be squashed.  Every week at the farmers’ market I cringe as people rip the tops off of their beets, carrots, turnips or radishes because, “these aren’t edible…right?”  Certain parts of veggies are perhaps more bitter than others, but that just means you need to know how to treat them right. The farmers I work for often sell larger carrots... Read More

Mixed Stone Fruit Salsa

We are at the very peak of stone fruit season.  Apricots have been around for a while, peaches are just now getting good, and cherries are the sweetest they can be right this very second!  For these few weeks of the year we can see nectarines, pluots, and apriums next to white, yellow and doughnut peaches, alongside baskets of red and rainier cherries.  So I gather them all up while I can! I often think of baking them into tarts, pies or cakes,... Read More

Vegan White Pizza with Roasted Garlic Coconut Cream and Sun Dried Tomatoes

I love pizza in all its forms.  Sure it’s traditionally topped with red sauce and gooey strands of cheezy goodness, but it may get layered with pesto instead, or no sauce at all.  With this recipe I had the idea that rather than worrying about not only making a sauce but also a figuring out a cheese substitute, I decided to make a combination of the two. The sauce is made creamy by a little coconut milk, while all the flavor explodes from... Read More

Roasted Snap Peas and Green Beans with Vegan Caramelized Onion Gravy

I never much liked the traditional green bean casserole, with its soggy canned beans and overly creamy sauce.  Yet I could never help but mentally group it in the upper echelon of Thanksgiving foods.  It has somehow always seemed just as essential to the dinner table as stuffing and mashed potatoes with gravy, it was just a shame I didn’t enjoy it as much. But this year, when I started brainstorming what I wanted to cook, I couldn’t... Read More

Yam and Asian Pear Sauce

Last year I made Homemade Pumpkin Applesauce, a real Autumn favorite.  Packed with cinnamon, vanilla, and brown sugar, it was a decadent traditional treat made fresh with organic ingredients.  But i’m on a low sugar kick lately and wanted to make a much lighter version. Instead of brown sugar, I sweetened it with the fresh juice of fuji apples, the first of the season.  Since Asian pears and yams are in abundance at the farmers’... Read More

Super Simple Okra and Miso Marinara over Soba Noodles

Last week at the farmers’ market a customer came up to my stand and told the woman I work for that her recipe for okra was amazing.  I love when I can get a recipe straight from the farmer’s mouth, so I had to get it for myself. The recipe as she told it was quite simply, “half and onion, some okra, and some tomato, chop chop chop, fry in some oil, then add oyster sauce.”  Sounded easy enough, and while I didn’t... Read More

salty caramel dipping sauce

i remember fondly the trips to the grocery store when my mother let me get that ooey gooey caramel sauce they stack next to the apples in the produce section.  if you eat it on fruit it must be healthy…right?  not in the copious amounts i managed to wrap around a tiny wedge of apple. now that i am older i have a better appreciation for the fruit to sugar ratio, as well as a taste for a little salt with my sweets.  so i came up with this,... Read More

Fresh Cucumber and Cilantro Dip – Raw, Vegan, and/or Paleo

It’s officially spring.  Increased sunlight and higher temperatures allow for better digestion, so my body is naturally seeking fresh fruits and vegetables to detox from a winter of eating slow cooked stews and starchy sweets. I’ve been searching for simple and refreshing recipes and this one is a definite winner.  The cucumbers, cilantro, and lemon juice give it a light, fresh, cool flavor, while the avocado keeps it creamy. If you... Read More

curry tomato dipping sauce

this recipe started off as an attempt at ketchup, but the result was much thicker – and tastier – than a traditional ketchup.  the vinegar and brown sugar are standard for a ketchup recipe, giving it a tangy flavor, but i added some curry spices (turmeric, cumin and coriander) as well as some cayenne pepper and ginger powder to give it a little kick. pretty much anything fried would be delicious if dipped in this sauce, like french fries... Read More