Thursday, September 16, 2010
This thin crust pizza has become my favorite meal. Try it and you'll see why. It is easy to make and it is the closest thing to an Italian crispy crust pizza I have found—and it just happens to be gluten free. Viva la pizza!
Ingredients (Most items can be purchased at Trader Joe's)
Brown Rice Tortillas
Organic Tomato Sauce
Slices of fresh Mozzarella (or shredded mozzarella)
My favorite toppings
Sautéed Shiitake Mushrooms
Heat a large sauté pan on medium and add one tortilla. Lightly brown both sides (approximately 2 minutes each side). The tortilla will shrink slightly as it browns. Add a generous spoonful of tomato sauce, a heap of your favorite toppings and the mozzarella cheese. Cover the pan and turn down the heat to medium low. 'Cook' approximately 5-7 minutes or until your cheese is melted and your crust is crispy. Slide onto a plate. Slice, serve and repeat!
Your kitchen is now officially a pizzeria. Buon Appetito!
Thursday, October 8, 2009
Wow your sweetie with a delicious treat that combines the best of both worlds: warm spiced fruit with a generous scoop of slightly sweet yogurt. And the best part? Absolutely no guilt.
3 ripe pears, sliced in half and cored
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 cup water
the juice of one orange
1/2 cup plain yogurt
1 tsp honey or to taste
Preheat oven to 350º F. Arrange the pear halves in a baking dish face up. Sprinkle with cinnamon and ginger and add the water and orange juice. Cover with aluminum foil and bake for approximately 30 minutes or until soft.
While the pears are baking, combine yogurt and honey and mix well. Set aside.
Place each roasted pear half on a plate and drizzle with remaining liquid. Top with a dollop of honey yogurt, sprinkle with cinnamon and serve warm.
This salad is a real crowd pleaser. Perfect for potlucks and barbeques, it steals the show with it's vibrant colors and bright flavor.
1/2 head purple cabbage, thinly sliced
1 fennel bulb, trimmed and thinly sliced
2 large carrots, peeled into strips with vegetable peeler
1/2 yellow onion, finely chopped
1/4 cup toasted flax seeds* (or other toasted seeds or chopped nuts)
1/4 cup raisins (cherries, cranberries or currents are also delicious)
In a large bowl combine cabbage, fennel, carrots, onion, flax seeds and raisins. Add Citrus Vinaigrette** and toss well. Garnish with fennel fronds and serve. Can be made up to 3-4 hours ahead.
*Toast raw flax seeds in a small sauté pan over medium heat, stirring constantly to avoid burning, approximately 5 minutes. The flax seeds will begin to smell nutty when they are ready. Transfer immediately to a bowl and add to your favorite recipe.
3 Tbs fresh lemon juice
3 Tbs fresh squeezed orange juice (or grapefruit or tangerine juice)
3 Tbs red wine vinegar
¾ cup extra-virgin olive oil
sea salt and freshly ground black pepper to taste
Combine first 4 ingredients in a bowl; whisk in olive oil until dressing emulsifies. Add salt and pepper to taste.
Slice. Sprinkle. Bake. Eat.
1 large sweet potato *
3 Tbs olive oil
Sea salt to taste
for sweet: Cinnamon and/or Ginger
for savory: Paprika, Cayenne, Rosemary, Oregano or Curry)
Preheat oven to 325º F. Using a mandolin or vegetable slicer, slice the sweet potato making thin rounds. Arrange the slices on a cookie sheet and brush each one lightly with olive oil. Sprinkle with sea salt and any spices of your choice.
Bake for 10 – 15 minutes or until they are sizzling lightly. Turn each round and bake for another 5 minutes or until crisp. Keep a close eye on your sweet potato chips as the thin slices can burn easily.
*A one pound sweet potato will yield between 70 – 100 chips
Monday, June 1, 2009
This Spring's Farm to Table Cooking Class was a sweet success! Last week we took advantage of this season's freshest and most delicious produce: green and purple asparagus, sweet peas, shiitake mushrooms, spring garlic and early peaches. For almost three hours we chopped, puréed, blanched, skinned, stirred, kneaded, blended and sautéed our way through the recipes and, in the end, we were greatly rewarded with a fine meal fit for a king (with enough food left over to feed all the king's men). Here is a glimpse of what we prepared. Click on the photo above for a better view!
FARM TO TABLE SPRING MENU
Asparagus and Shiitake Risotto
Crostini with Sweet Pea Pesto
Baby Spinach and Peach Salad with Fromage Blanc and Hazelnuts
Peach and Almond Tart
The goal of this class was not only to learn how to prepare a variety of delicious (and healthy) dishes, but also to build awareness around the importance of eating local, seasonal produce. This good practice affects not only our own personal good health, but the health of the community and the planet.
Benefits of Eating Local:
· Eating local means more for the local economy and local farmers.
· Locally grown produce is fresher.
· Local food just tastes better.
· Locally grown produce has longer to ripen.
· It’s better for air quality and pollution.
· Local food keeps us in touch with the seasons.
· Eating local reduces potentially harmful contamination.
· Local food translates to more variety.
· Supporting local providers supports responsible land development.
Local organizations that support a sustainable food system:
Center for Urban Education and
Find the best local food near you
Local CSA / Organic Delivery
San Francisco League of Urban Gardeners
Slow Food Nation
San Francisco Locavores
Wednesday, April 22, 2009
A fun way to celebrate Earth Day is to do something simple: Plant a Seed.
We may not always realize that much of the food that we eat also comes complete with magical little packages that contain all the necessary information to create new life. Any day is a great day to grow a little garden and what better way then to begin with the seeds that are already in your home? Today I decided to plant some of the sweet peas I bought at the Farmer's Market on Saturday. I rummaged through my recycle bin and drawers and found all kinds of wonderful things that I could potentially plant my peas in such as an old paper coffee cup, an egg carton and a second-hand ceramic bowl. I was feeling creative so I settled on an aluminum can that I could decorate with photos from catalogues and magazines. As I was working on creating the perfect little pot for my perfect little peas I began to think about what I would like to grow in my life. Financial Prosperity! Abundance! And the seeds were sown.
Setting a positive loving intention is one of the most beautiful seeds you can plant for a vibrant and enriching life. Just like a seed needs a nurturing environment and certain elements to grow into a seedling, a small plant, then a tree that bears fruit, we also need nurturing to blossom to our full potential. Today I nurtured a seed, a positive intention, to attract financial prosperity. I didn't focus on what I didn't have or what I shouldn't do. We want to avoid negative intentions, such as ‘I will not eat sugar,’ but instead, “I intend a healthy and nurtured body.” In this way we are affirming a positive existence, not cultivating a sense of guilt or inadequacy. The universe is bountiful and generous! Using positive language is important in setting any intention and reinforcing the intention daily adds strength.
I put a little reminder on my pot, a heart with a symbolic message of prosperity. Every time I water my peas I will reaffirm my intention with joy, trust and patience, "I am loving the abundance in my life! I am attracting abundance!" I trust that someday soon I will watch the seeds sprout and grow into mature plants that bear more fruit with more seeds. [Of course I will keep you updated on the peas and the manifestation of the intention!]
As we reflect on the planet Earth today, let us also reflect on how each and every one of us is a seed that has all the necessary knowledge and wisdom to create a beautiful colorful and vibrant life for ourselves. Begin to ask yourself, what would I like to grow in my life? A more fulfilling career? A new loving relationship? How will I nurture my seeds of intention? How will I feed my soul? When I walk out the door today or tomorrow, into this world full of opportunity, what seeds will I plant? Let us all begin to cultivate love, compassion and intention with each and every seed and watch them grow!
Here are some creative ideas on how to cultivate an edible garden in your home.
Home Grown Pots
Salad Starter — Go Martha!
Tin Can Planters
How to Grow Seeds: 1. 2. 3.
Saturday, April 18, 2009
The next time you whip up some quinoa throw a bit extra into the pot. This high-protein seed has a delicious nutty flavor and light texture and can be used in soups, breakfast cereals, frittatas or in this case a delicious creamy salad that can be wrapped up in nori (above), scooped into lettuce cups or piled high on your favorite whole grain bread.
1 cup quinoa (RINSED WELL and drained)
2 cups purified water
8-10 Tbs organic greek style yogurt
3 Tbs lemon juice
3 Tbs olive oil
3 Tbs parsley, chopped fine
1 Tbs green onion, chopped fine
1/4 cup sweet red or yellow bell pepper, small dice
cayenne pepper, to taste
salt and pepper, to taste
Place 1 cup RINSED AND DRAINED quinoa and 2 cups water in a medium saucepan and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed (10-15 minutes). Fluff with fork and allow to cool.
Mix the remaining ingredients in a small bowl. When the quinoa has reached room temperature add the yogurt dressing, mixing thoroughly until well combined. Wrap it up in nori or scoop it into lettuce cups. Garnish with red or yellow pepper and parsley and serve. Yum!
Other Delicious Additions:
~ Diced Apple and Curry Powder
~ Fresh Sweet Peas and Oregano
~ Toasted Pine Nuts and Dill