Appetizers and Sides
Summer Recipes
Roasted Red Pepper and Walnut Spread from Dana Jacobi Author, Essential Best Foods Cookbook (July 25, 2008)
Slow-Cooked Pork Belly on Scallion-Bacon Soda Bread with Pickled Summer Squash from Michael Dotson, Martins West (July 12, 2008)
Fig Salad with Pomegranate Syrup from Stephanie Rosenbaum, author of Honey from Flower to Table (Chronicle Books) and Williams-Sonoma Kids in the Kitchen: Fun Food (Scribner). (July 1, 2008)
Sorensen Family Blueberry Salsa from Kim Sorenson, Triple Delight Blueberries (June 21, 2008)
Cucumber and Radish Raita from Laxmi Hiremath, Author of The Dance of the Spices: Classic Cooking for Today’s Home Kitchen
Heirloom Tomato Marmalade with White Truffle Oil from Max Duley, Director of Hospitality/Executive Chef, Peju Winery
Old Fashioned Dill Pickles from Todd and Jordan Champagne, Happy Girl Kitchen
Our Favorite Pepperonatta from David Winsberg, Happy Quail Farms
Spicy Whole Grain Kamut Salad from Susan Beach, Chef, Recipe Developer and Tester
Crunchy Fried Tomatoes from Rozanne Gold, Kids Cook 1-2-3
Heirloom Tomato Galette from John Toulze, the girl & the fig
Avocado Salsa from Dona Savitsky and Thomas Schnetz, Doña Tomâs
Marinated Halibut with Seasonal Vegetables and Avocado Corn Relish from Stephen Gibbs, Hands On Gourmet
Eggplant Involtini with Sun-Dried Tomatoes & Almonds from Linda Hillel, Cooking Instructor
Grilled Bread with Spicy Red Relish from Joanne Weir, Cookbook Author and Television Chef
Panzanella Bread Cup from Josh Miller, Work of Art Catering
Baked Eggplant Caponata with Roasted Red Pepper Coulis from Ryan Goldsmith, Daily Harvest Catering
Savory Crepes with Chevre, Shiitake Mushrooms and Smoked Trout from Chef Samantha Smith
Summer Vegetables in Green Chile Atole with Fresh Cheese fromDavid Rosales, Fonda
Caponata from Craig Stoll, Delfina
Fresh-Stretched Mozzarella With Marinated Summer Vegetables from Craig Stoll, Delfina
Zucchini and Mint-Stuffed Squash Blossoms from Brian Streeter, Cakebread Cellars
Fall Recipes
Toasted Pumpkin Seed and Mixed Greens "Pesto" from Charles Vollmar, Chef and Owner, Epicurian Exchange
Apricot Coins and Monterey Jack-Emmentaler Fondue with Fennel and Tomatoes from Laura Werlin, Cookbook Author
Bok Choy with Shiitake Mushrooms from Lulu Yang, Lulu's Kitchen
Sherry Glazed Figs Stuffed with Toasted Walnuts and Cheese from Cookbook Author Marie Simmons
Delicata Hazelnut Blintzes from Chef David Hurt & Chef Daniel Capra, Paula Le Duc Catering
Seared Portobello Mushrooms & Grilled Radicchio with Buckwheat Honey and Manchego Cheese from Chef Mani Niall
Kale, Sun-dried Tomato & Goat Cheese Pesto from Cooking Instructor Linda Hillel
Butternut Squash Bread Pudding with Leeks & Bacon from Bibby Gignilliat
Blue Cheese Pecan Shortbread from Jennifer Cox, formerly of Citizen Cake
Braised Green Cabbage from Cookbook Author Molly Stevens
"Drowned" Broccoli Rabe with Tomatoes & Pancetta from Cookbook Author Joyce Goldstein
Wild Mushroom Ragout from Sondra Bernstein, The Girl & The Fig
Farmers' Market Autumn Ribollita from Keith Luce, formerly of Merenda
Winter Recipes
“New Joe Special” from David Little of Little Organic Farm (February 9, 2008)
Grilled Potatoes and Persimmons from David Little of Little Organic Farm (February 9, 2008)
Scallop Ceviche with Grapefruit and Avocado from Alexandra Lopez, "The Food Diva" (May 3, 2008)
Couscous With Almonds And Parsley from Bibby Gignilliat,Parties that Cook
Gratin of Potato, Fennel and Leeks from Charles Vollmar, Epicurean Exchange
Dungeness Crab and Portobello Mushrooms from Jeffrey Axell, Executive Chef, Hyatt Regency San Francisco
Collard Greens with Parsley-Caper Sauce from Charles Vollmar, Chef and Owner, Epicurian Exchange
Winter Squash Fritters with Sweet and Sour Tomatoes from Lesley Stiles, Market Chef, Contra Costa Certified Farmers’ Markets
"Guitar String" Pasta with White & Green Asparagus from Tony Mantuano, Spiaggia Restaurant
Asparagus with Pancetta & Oyster Sauce from Lulu Yang, Lulu's Kitchen
Lemon Garlic Roasted Asparagus from Lulu Yang, Lulu's Kitchen
Pan Roasted Asparagus with Balsamic Vinaigrette from Lulu Yang, Lulu's Kitchen
Garlic-Lemon Fried Potatoes from Lulu Yang, Lulu's Kitchen
Dungeness Crab Tortino from Ruggero Caldadi, Pesce Seafood Bar
Spring Recipes
Three Crostini from Tia Harrison, Avedano's Holly Park Market (June 3, 2008)
Elegantly Simple Deviled Eggs from Sandra Keros, Healthy Focus (May 10, 2008)
Trio of Crostini: Braised Artichokes, Roasted Spring Onions and Roasted Beets with Fennel from Liza Shaw, A16 Restaurant
Pistachio and Salmon Koofteh from Hoss Zaré Executive Chef/Owner, Zaré Napa
Nettle Polpettini from Christophe Hille, A16 Restaurant
Fresh Mint Rice - Pudina Bhat from Laxmi Hiremath Author, The Dance of the Spices: Classic Cooking for Today’s Home Kitchen
Nettle Gnocchi from Christophe Hille, Chef, A16 Restaurant
Marinated Fresh Baby Artichokes from Linda Carucci, Author, Cooking School Secrets for Real-World Cooks: Tips, Techniques, Shortcuts, Sources, and Hints
Pan Roasted Squid with Iacopi Farms Gigande Beans, Rapini and Meyer Lemon from Staffan Terje, Perbacco Ristorante and Bar
Shaved Asparagus with Smoked Trout and Pistachios from Rick DeBeaord, Café Rouge
Strawberry Ceviche from Chris Borges, Taste Catering
Stuffed Squash Blossoms with Tomato Fondue and Basil Oil from Bridget Batson, Hawthorne Lane
Sourdough Cheese Herb Scones from Jessica Prentice, Wise Food Ways
Asparagus Frittata from Jessica Prentice, Wise Food Ways
Asparagus Frittata from Cookbook Author Joyce Goldstein
Fava Bean and Pistachio Pâté from Chef Instructor Linda Hillel
Fava Bean Salad with Garlic and Olive Oil from Chef Instructor Linda Hillel
Shrimp and Pork Spring Rolls with Peanut Sauce from Charles Phan, The Slanted Door
Cured King Salmon with Fava Beans, Radishes and Avocado Cream from David Rosales, Fonda
Asparagus & Manchego Cheese Flan with Warm Chipotle-Spring Garlic Cream from Johnny Alamilla, Alma Restaurant
Spring Greens Puree with Homemade Sourdough Crackers from Jessica Prentice, Wise Food Ways
Broccoli Rabe on Toast with Tapenade and Goat's Milk Cheese from Cookbook Author Deborah Madison
Artichokes with Goat Cheese & Prosciutto from Ola Fendert, Chez Papa