Recipes

Spring Vegetable Risotto

A spring vegetable classic, this has more vegetables than rice in it. Cut the leaves off  off 2 spring onions and chop the white parts.  Snap the bases from 1 bunch of asparagus.  Cut the asparagus in 1 inch pieces … Continue reading

Asparagus-Green Garlic Tapenade

This is basically a chunky sandwich spread.  Eat it on toast or add to a grilled cheese sandwich before grilling.  It is also a flavorful addition to a quinoa or other prepared salad, or to a pasta dish. Trim 1 … Continue reading

Asparagus-Leek Soup

Recipe: Asparagus-Leek Soup I have hesitated to send along any asparagus soup recipes since it’s been so warm lately, but with one or two chilly nights left before it gets warm again, it seemed like a good time.  Cooked, pureed … Continue reading

Raw Ginger-Spring Vegetable Salad

Recipe: Ginger-Spring Vegetable Salad A shredded vegetable salad along the lines of Som Tum Thai green papaya salad. Peel a large fresh ginger root then shred finely using a cheese grater or mandolin. You want about half a cup.   … Continue reading

Spicy Asparagus Stir-Fry

This recipe also works nicely with salmon in place of the tofu. Cut 1 lb. of firm tofu into chunks and marinate with 3 T. soy sauce and  1 T. sesame oil, mixed. Clean and thinly slice 1 large leek.  … Continue reading

Asparagus-Leek-Mushroom Frittata

Recipe: Leek-Asparagus-Mushroom Frittata Cultivated wild mushrooms are available most of the year now, but around the edges of our fields, and in the forests around the Bay Area, wild mushroom season is peaking right now.  The woodsy flavor of Portobellos … Continue reading

Asparagus-Potato Stew a la Mexicana

This is a mole-style stew that uses dried chiles but no chocolate.  The chiles are only slightly spicy. Remove the seeds and stem from 1 dried New Mexico Chile and 1 dried Ancho or Mulato Chile.  Place in a bowl … Continue reading

Asparagus-Escarole Pasta

Here the escarole is raw but gets wilted by the other ingredients. Snap the bottoms off 1 bunch of asparagus.  Cut the spears into bite-sized pieces, slicing any that are fatter than a “Sharpie” marker in half lengthwise.  Toss with … Continue reading

Beet & Lettuce Cups Two Ways

This recipe is often made with Belgian Endive but it’s equally good with small whole lettuce leaves.  There are two different options, both using the same primary ingredients. Cut the tops off 1 bunch of beets and reserve them for … Continue reading

Potato-Turnip Gratin

This is a relatively healthy gratin but if you want it richer you can pour half a cup of cream over the top before baking. Clean 1 leek and slice in thin half rounds.  Spread the leeks on the bottom … Continue reading

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Hijacking our Guacamole

Living in the Bay Area, one might believe that the “Locally Grown” movement has taken off so dramatically that farmers in the U.S. are struggling to meet the demand for fresh produce in cities and towns across the country.  Nothing … Continue reading

Spring is Sprung

We had several days of wild weather last week up here, with thunderstorms, heavy rain and even a tiny bit of hail totalling almost three inches.  In a drought year, it’s pretty hard to complain about.  Even if we don’t … Continue reading