2014 - Epicurean Group

Faurot Ranch Organic Lamb’s Lettuce with Pea Shoots, Watermelon Radish, Parsley, Fava Beans and a Creamy Chervil Dressing

2014, Spring

Faurot Ranch Organic Lamb’s Lettuce Check out other Spring recipes! Spring Farro Bowl Baked Strawberries with Meyer Lemon Zabaglione Wild Mushroom Lasagna Shaved Asparagus with Garlic and Ginger Insalata Mista Strawberry and Meyer Lemon Meringue Pie Almond-Crusted California Halibut with Asparagus and Morel Mushrooms Red Butter Lettuce with Microgreens, Red Onions and Orange Tarragon Vinaigrette […]

Faurot Ranch Organic Lamb’s Lettuce with Pea Shoots, Watermelon Radish, Parsley, Fava Beans and a Creamy Chervil Dressing Read More »

White Asparagus Soup

2014, 2018, Spring

White Asparagus Soup Check out other Spring recipes! Spring Farro Bowl Baked Strawberries with Meyer Lemon Zabaglione Wild Mushroom Lasagna Shaved Asparagus with Garlic and Ginger Insalata Mista Strawberry and Meyer Lemon Meringue Pie Almond-Crusted California Halibut with Asparagus and Morel Mushrooms Red Butter Lettuce with Microgreens, Red Onions and Orange Tarragon Vinaigrette Spring Vegetables

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Paso Robles Zinfandel Dessert Wine Poached Figs with Three Twins Vanilla Ice Cream and Pistachio Biscotti

2014, Fall

Paso Robles Zinfandel Dessert Wine Poached Figs with Three Twins Vanilla Ice Cream and Pistachio Biscotti Ingredients: For the figs 24 each ripe Mission Figs 2 1/4 cup Paso Robles Zinfandel dessert wine 1/2 cup local honey 1 tablespoon whole cloves For the biscotti 1 1/4 cup pistachios, shelled and lightly toasted 1 3/4 cups

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Grilled Llano Seco Pork Tenderloin with Fennel Apple Chutney, Red Quinoa Pilaf, Shelled Cranberry Beans and Happy Boy Farms Broccoli Rabe

2014, Fall

Grilled Llano Seco Pork Tenderloin Ingredients: 4 whole pork tenderloins, 3 to 4 pounds total, trimmed and silver skin removed Brine for pork 3 tablespoons kosher salt 3/4 cup evaporated cane juice 2 cups hot water 2 cups cold water Wet rub for pork 1 tablespoon fennel seed 1 tablespoon coriander seed 3/4 teaspoon ground

Grilled Llano Seco Pork Tenderloin with Fennel Apple Chutney, Red Quinoa Pilaf, Shelled Cranberry Beans and Happy Boy Farms Broccoli Rabe Read More »

Capay Farms Fall Greens Salad with Pomegranate Seeds and Lemon Dijon Vinaigrette

2014, Fall

Capay Farms Fall Greens Salad with Pomegranate Seeds and Lemon Dijon Vinaigrette Ingredients: 1 pound Kaleidoscope Carrots*, peeled and cut into 1/2-inch cubes * Kaleidoscope Carrots are available at the supermarket or farmer’s market. 1 large bunch Dinosaur Kale, ribs removed and cut into 1/2-inch strips 4 cups arugula, washed and drained 1 small head

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Half Moon Bay Curry Roasted Pumpkin Soup with Crimini Mushrooms

2014, 2022, Fall

Half Moon Bay Curry Roasted Pumpkin Soup with Crimini Mushrooms Check out other FALL recipes! Autumn Au Gratin Potatoes Cranberry Gelatin Salad Capay Organic Parsnip and Apple Soup Half Moon Bay Pumpkin Pots de Crème with Bourbon Maple Cream Topping Roasted Butternut Squash with Sage Curried Pumpkin Soup Chocolate Cream Puffs Brussels Sprouts with Pine

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