Frisée and Cabbage Salad with Ginger and Grapefruit Ingredients: 6 cups frisée, torn into bite-sized pieces 3 cups cabbage, thinly sliced 2 red grapefruit, supremed 1 white grapefruit, supremed 2 teaspoons fresh ginger juice, from 2 pieces of ginger 1/4 cup extra-virgin olive oil Kosher salt and fresh ground pepper Getting it done: Place frisée […]
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Organic Potato and Leek Soup with Truffles Ingredients: 2 tablespoons extra-virgin olive oil 3 large leeks, white and pale green parts only, sliced in rounds 2 pounds Yukon Gold potatoes, peeled and diced small 3 cups chicken stock 1 1/2 cup heavy cream 1 ounce black truffle, thinly sliced Getting it done: In a soup
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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
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
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 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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Ginger Pear Crisp with Lemon-Scented Cowgirl Creamery Crème Fraîche Ingredients: 1 cup whole almonds 3/4 cup all-purpose flour 1/3 cup packed, light brown sugar 6 tablespoons evaporated cane juice 1 teaspoon ground ginger 3 tablespoons crystallized ginger, chopped coarsely 1/8 teaspoon, plus a pinch, kosher salt 8 tablespoons butter, melted and cooled 1 1/2 teaspoons
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Stemple Creek Ranch Lamb Ingredients: For the lamb 6 cloves garlic, peeled and mashed finely 2 sprigs fresh thyme 16 branches rosemary leaves; reserve branches 1 cup extra-virgin olive oil 4 lbs. lamb sirloin cut into 2-ounce cubesKosher salt and fresh ground pepper For the salsa verde 3 cloves garlic, peeled 2 medium whole anchovies,
Capay Farms Organic Arugula and Radicchio with Warm Pacheco Dairy Goat Cheese and Warm Citrus Vinaigrette Ingredients: 2 heads radicchio, washed, dried and torn into bite-sized pieces 4 large bunches arugula, washed, dried and stems trimmed 4 ounces goat cheese, sliced into 8 equal rounds 6 ounces extra-virgin olive oil 2 cloves garlic, finely chopped
Lundberg Family Farms Wild Rice and Mushroom Soup Ingredients: 1 sprig fresh thyme 1 bay leaf 2 teaspoons garlic, chopped 1 cup wild rice 4 cups vegetable stock 4 tablespoons butter 1 lb. Crimini mushrooms, sliced 1/2 lb. Shitake mushrooms, diced 1 medium yellow onion, diced 1 teaspoon tomato paste 5 ounces dry sherry 7
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