Appetizers
Coriander Crusted Ahi Tuna with Cucumber Slaw and Wasabi Vinaigrette
One of the benefits to working in restaurants is that I have access to product which might otherwise be difficult to get or expensive. Occasionally, I ask one of the chefs I work with if I can buy something and…
Garden Update; The World’s Most Expensive Tomato
Yesterday we ate the World’s Most Expensive Tomato. Ok, not really, but sometimes gardening feels that way, doesn’t it? When you factor in what was spent on building the raised beds, filling them with hay, alfalfa, manure and compost, buying the…
Fava, Arugula and Mint Crostini
I have a confession. I get too many magazines. So many that some are still in their plastic wrappers, waiting to be read, months after arriving in my mailbox. I used to get even more, but I pared down, now…
Beet Salad with Barley, Goat Cheese, Arugula & Mint
A couple of weeks ago when we were at A 16 in San Francisco we had a wonderful “Roasted Beets with Full Belly Farm Farro Salad, roasted cipolline, mint & ricotta salata.” I said at the time, “I’m going…
