Figs are a regally beautiful fruit in all of their purple and green splendor, and they comport themselves so well as an appetizer or the perfect complement to grilled or roasted lamb, pork or chicken. Add salty feta and earthy balsamic and you’ll wish you’d bought more figs!
Apples caramelized in brown sugar adorn this delicious autumn cake, made with plenty of spice, walnuts and fresh apples. It’s the perfect fall dessert, but is also delicious for breakfast whenever you might have a craving for spic,ed apple-nut bread.
If eaten alone, a full tube of wasabi plus Chinese hot mustard might zap your tastebuds, and yet all that is left is the delicious flavor once you grill this chicken! Sesame oil, ginger and soy sauce round out the flavor profiles! This dish is super-easy to make, so it’s great for those busy weeknights.
We love carrot cake! In fact, I haven’t ever met a carrot cake I didn’t love! But, this one is the best yet. Made with buttermilk, it is both light and moist, and the fluffy cream cheese frosting is blissful!
Soft, creamy polenta made with blue cheese crumbles, freshly grated parmesan and a splash of hot sauce paired with fried eggs and chicken habanero sausage equals a spicy, hearty breakfast. We use Aidells habanero, smoked chicken and pepper jack sausage. It’s really yummy and not nearly as hot as the name indicates!
When it comes to a tasty and healthy quick meal, there's almost nothing better than toast with perfectly ripe avocado, fresh tomatoes, cilantro, and a splash of lime juice All you need is a freshly brewed cup of java and breakfast is served!
Caramelized onions and apples, roasted chicken and sharp cheddar rolled into beautifully thin crepes makes an outstanding fall meal. I first made it years ago for a teacher appreciation luncheon for the Placer Hills School teachers where all of my kids were enrolled! Add this one to your savory apple recipes!
This mocha cheesecake is absolutely delicious! Made with real coffee, melted dark chocolate, plain non-fat yogurt and Kahlua, along with a chocolate cookie crust, it will be the hit of your next party! (We like to think the non-fat plain yogurt helps in the fat and calorie department!) Hoping anyway ...
Apples are especially wonderful this time of year with so many different varieties in the markets. When baked with raisins, nuts and spices, they make an excellent fall dessert or breakfast! But, then again, when isn’t a fruit dessert great for breakfast? We like to caramelize the nuts and raisins in a little brown butter for a toasty seasonal flavor.
Here's a fun and unusual twist on the regular old cheese and cracker platter! Roasted shallots and jalapeno team up in these savory custards. Garnish with diced tomatoes, pine nuts and basil and serve with crackers or Belgian endive.
Courtsie is really missing the Green Machine on Broadway, so we decided to do all things green in the kitchen one day ... pesto, zucchini pancakes and green shakshuka! This pesto is made with toasted pine nuts and Pecorino Romano, a salty sheep's milk. If you've seen Wicked, you will definitely understand why we call it Pink Goes Good with Green! Besides, we used pink Himalayan salt with our beautiful green basil!
This summer’s huckleberry crop was extra-fruitful with plenty of berries for making jam, pies, and huckleberry frozen yogurt. It takes time and patience, but berry picking is a delightful way to commune with nature, and while away the hours under the summer skies