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HOMEMADE ICE CREAM … IN A BAG
Use any fruit you have on hand. Soft fruits like bananas, strawberries and peaches work best if you want the kids to be able to do the slicing using an egg slicer. This is a great use for all those...
View ArticleCICI GELATERIA’S “QUICK” ROSE GELATO
Cici Gelateria in Mill Valley handcrafts a seasonal rose petal gelato from Allstar Organics’ rose petals and rose water just days after the harvest begins in May. Makes two 1-quart batches INGREDIENTS...
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CHEF JUSTIN EVERETT’S DAYLILY AND PURSLANE SALAD WITH RASPBERRY VINAIGRETTE
Serves 4 INGREDIENTS 5 daylilies (petals only) 1 cup purslane (leaves only) 1 cup frisée, torn 1 cup mâche 1 shallot (minced) 5 chive spears (minced) 10 parsley sprigs (minced) 12 red raspberries 12...
View ArticleBLUE CHEESE BURGER ON A BUTTER LETTUCE BUN
Makes 2 Burgers This delicious burger has no bun. You will never miss it. Serve with homemade Grilled Tomato Ketchup. INGREDIENTS 8 ounces grass-fed ground beef 1 medium yellow onion, thinly sliced 2...
View ArticleGRILLED TOMATO KETCHUP
Makes about 1 cup INGREDIENTS 4 whole ripe Roma tomatoes 1 small red onion, peeled and halved 1 whole large jalapeno pepper 2 Tbs apple cider vinegar 1 Tbs raw honey 1 Tbs Dijon or whole grain mustard,...
View ArticleROMESCO SAUCE
Makes 10 ounces INGREDIENTS 3 Roma tomatoes, halved, cored and seeded 1 red bell pepper, quartered lengthwise, ribbed and seeded 1/4 cup vegetable oil 4 cloves of garlic, skins on 1 cup whole almonds,...
View ArticleSUMMER PAELLA
Recipe courtesy of Andy and Tanya Booth of The Spanish Table, Mill Valley This is only one variation of paella—use your imagination and the ingredients from our amazing farmers’ markets as inspiration....
View ArticleDUNGENESS CRAB WITH “THE PATCH” HEIRLOOM SUMMER MELON, BEETS AND CRISPY...
Contributed by Chef Ryan Fancher at Barndiva Serves 4 INGREDIENTS FOR THE CRAB 8oz cooked crab, picked clean of shell 1Tbs good quality extra virgin olive oil (we use DaVero’s—www.davero.com) 1Tbs...
View ArticleGAZPACHO GRATITUDE
Mary’s son William and Sara’s daughter Lucy came bounding home from school one day to share the news that tomatoes are indeed a fruit and both requested a tomato smoothie. As it happened to be the...
View ArticleWild California Salmon
with David Little’s Ruby Crescent and French Fingerling Potatoes, Fava Beans, Spring Onions and Meyer Lemon Aioli Contributed by Chef Dan Baker of Marche Aux Fleurs INGREDIENTS FOR SALMON AND...
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