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Recipes Soups: Chunky Barley Soup Grandma’s Lentils and Macaroni (or Rice, or Simply Solo) French Onion Soup Pasta e Fagioli Turkish Red Lentil Soup Soups: Creamy Avgolemono Bauman Vitality Broth Classic Chicken Stock Broccoli Spinach Soup Butternut Squash Soup Carrot Apple Soup Carrot, Orange Ginger Soup Chestnut Soup (inspired by Chef Kurt Gutenbrunner) Creamed Asparagus Soup Gazpacho Green Spring Vegetable Soup Spicy Roasted Cauliflower Soup Tomato Soup Breakfast Food Apple Puff Pancake Bircher Muesli Mirabelle Jam Raspberry Banana Bread Refrigerated Oatmeal Vegetables All Things Greens All Things Kale Asparagus and Bozner Sauce Asparagus Carpaccio Baked Celeriac (by Mark Bittman) Beet Salad with Goat Cheese Beet Tzatziki Brie and Tomato Tart Broccoli and Millet Salad with Toasted Cashews Butternut Squash with Blue Cheese and Pecans Caramelized Red Onions Carrots, Olives and Garlic Delicata Squash with Za’atar and Lemon Tahini Dressing Eggplant Parmigiana F’Au Gratin Fennel, Avocado and Orange Salad New World Seaweed Salad “Nur Karotten”: carrots, deconstructed Okra with Tomatoes and Ginger Pickled Peppers (aka Peperoni Sott’Aceto) Raita Roasted Broccoli with Garlic and Lemon Zest Salad Dressings Steamed Artichokes Tuscan Kale Salad (adapted from True Food Kitchen) Rice Dishes Asparagus Risotto Butternut Squash Risotto Cauliflower Risotto Delicata Squash Risotto Risotto with Beets Simple Basmati Rice Strawberry Risotto Tomato Risotto Vegetable Risotto Other Grains, Beans and Legumes Cooking Dried Beans in the Rancho Gordo Manner Baked Polenta Quick Quinoa and Vegetable Bowl à la Café Gratitude Malfatti (Chard Dumplings) Quinoa Salad Red Lentil Kofte with Pomegranate and Cilantro Salad Stuffed Peppers Tabbouleh Pasta Sauces Broccoli Pasta Bolognese Pasta Sauce Kathrin’s Quick Sugo Spaghetti alla Puttanesca Meats Barbecued Greek Pork Patties Chili con Carne Classic Pot Roast Cocoa-Rubbed Pork Tenderloin Goulash and Goulash Soup Irish Stew Jessica’s “Too Tired to Cook” Meatballs Kathrin’s Quick Cuisinart Meatballs Keema (also known as Mince) Lamb Shepherd’s Pie Marinated Chicken, Avocado and Spinach Salad Mediterranean Chickpea Burgers Moroccan Harira Lamb Stew Napa Cabbage Lamb Rolls One-pot Green Chicken Curry Roast Lamb Loin Roasted Chicken with Lemon Mediterranean Poached Chicken Salad Seared Pork Chops with Sautéed Pear Spicy Lamb Burgers Teriyaki Chicken Home Sushi Wienerschnitzel Fish Baked Salmon Mediterranean Style Baked Sardines Fish in Parchment Halibut with Orange and Dill Lemon Sole, the Easy Way Salmon with Ginger and Soy Salmon with Mustard and Dill Seared Ahi Tuna with Spiced Smashed Potatoes Sicilian Style Braised Tuna Steamed Wild Salmon with Fresh Herbs Sauces and Condiments Basil Pesto Chimichurri Cranberry Sauce Garlic Butter Gorgonzola Spread Guacamole Hummus Guacamole or Humole! (Cooking chickpeas from scratch.) Mango Salsa Olive Tapenade Omi’s Salsa Verde Pomegranate Molasses Sauteed Pumpkin Seeds Shallot and Mustard Sauce Strawberry Salsa (or Peach, Mango and Papaya Salsa) Teriyaki Marinade Beverages Elderflower Hugo (Alcoholic) Masala Chai Pumpkin Spice Latte Desserts Basic Pie Crust Camping: Banana Boat Caramelized Pears Chestnut Cake Chia Seed Pudding Chocolate Avocado Chia Pudding Coconut Flour Chocolate Chip Cookies Hot Love Raspberry Dessert Kathrin’s Nut Cake (aka Jessica’s Favorite Dessert) Milk Rice Nutty Chocolate Bark with Cardamom Persimmon Pudding Ricotta Flan or Quarkauflauf Sauteed Apples, Pears or Stone Fruit Quick Snacks Ants on a Log Latkes Easy Healthy Lunches Broccoli and Potato Frittata Camping: Eggs and Roasted Potatoes Camping: Eggs in a Bag Chickpea Stirfry French Crêpe Lone Pine Grilled Cheese Sandwich Oven Baguette Pizza Dough Simple Lentil Salad White Bean Summer Salad Beverages

Soups: Chunky Barley Soup Grandma’s Lentils and Macaroni (or Rice, or Simply Solo) French Onion Soup Pasta e Fagioli Turkish Red Lentil Soup

Barley Soup

Grandma’s Lentils and Macaroni (or Rice, or Simply Solo)

French Onion Soup

Pasta e Fagioli

Turkish Red Lentil Soup

Soups: Creamy Avgolemono Bauman Vitality Broth Classic Chicken Stock Broccoli Spinach Soup Butternut Squash Soup Carrot Apple Soup Carrot, Orange Ginger Soup Chestnut Soup (inspired by Chef Kurt Gutenbrunner) Creamed Asparagus Soup Gazpacho Green Spring Vegetable Soup Spicy Roasted Cauliflower Soup Tomato Soup

Avgolemono

Bauman Vitality Broth

Classic Chicken Stock

Broccoli Spinach Soup

Butternut Squash Soup

Carrot Apple Soup

Carrot, Orange Ginger Soup

Chestnut Soup (inspired by Chef Kurt Gutenbrunner)

Creamed Asparagus Soup

Gazpacho

Green Spring Vegetable Soup

Spicy Roasted Cauliflower Soup

Tomato Soup

Breakfast Food Apple Puff Pancake Bircher Muesli Mirabelle Jam Raspberry Banana Bread Refrigerated Oatmeal

Apple Puff Pancake

Bircher Muesli

Mirabelle Jam

Raspberry Banana Bread

Refrigerated Oatmeal

Vegetables All Things Greens All Things Kale Asparagus and Bozner Sauce Asparagus Carpaccio Baked Celeriac (by Mark Bittman) Beet Salad with Goat Cheese Beet Tzatziki Brie and Tomato Tart Broccoli and Millet Salad with Toasted Cashews Butternut Squash with Blue Cheese and Pecans Caramelized Red Onions Carrots, Olives and Garlic Delicata Squash with Za’atar and Lemon Tahini Dressing Eggplant Parmigiana F’Au Gratin Fennel, Avocado and Orange Salad New World Seaweed Salad “Nur Karotten”: carrots, deconstructed Okra with Tomatoes and Ginger Pickled Peppers (aka Peperoni Sott’Aceto) Raita Roasted Broccoli with Garlic and Lemon Zest Salad Dressings Steamed Artichokes Tuscan Kale Salad (adapted from True Food Kitchen)

All Things Greens

All Things Kale

Asparagus and Bozner Sauce

Asparagus Carpaccio

Baked Celeriac (by Mark Bittman)

Beet Salad with Goat Cheese

Beet Tzatziki

Brie and Tomato Tart

Broccoli and Millet Salad with Toasted Cashews

Butternut Squash with Blue Cheese and Pecans

Caramelized Red Onions

Carrots, Olives and Garlic

Delicata Squash with Za’atar and Lemon Tahini Dressing

Eggplant Parmigiana

F’Au Gratin

Fennel, Avocado and Orange Salad

New World Seaweed Salad

“Nur Karotten”: carrots, deconstructed

Okra with Tomatoes and Ginger

Pickled Peppers (aka Peperoni Sott’Aceto)

Raita

Roasted Broccoli with Garlic and Lemon Zest

Salad Dressings

Steamed Artichokes

Tuscan Kale Salad (adapted from True Food Kitchen)

Rice Dishes Asparagus Risotto Butternut Squash Risotto Cauliflower Risotto Delicata Squash Risotto Risotto with Beets Simple Basmati Rice Strawberry Risotto Tomato Risotto Vegetable Risotto

Asparagus Risotto

Butternut Squash Risotto

Cauliflower Risotto

Delicata Squash Risotto

Risotto with Beets

Simple Basmati Rice

Strawberry Risotto

Tomato Risotto

Vegetable Risotto

Other Grains, Beans and Legumes Cooking Dried Beans in the Rancho Gordo Manner Baked Polenta Quick Quinoa and Vegetable Bowl à la Café Gratitude Malfatti (Chard Dumplings) Quinoa Salad Red Lentil Kofte with Pomegranate and Cilantro Salad Stuffed Peppers Tabbouleh

Cooking Dried Beans in the Rancho Gordo Manner

Baked Polenta

Quick Quinoa and Vegetable Bowl à la Café Gratitude

Malfatti (Chard Dumplings)

Quinoa Salad

Red Lentil Kofte with Pomegranate and Cilantro Salad

Stuffed Peppers

Tabbouleh

Pasta Sauces Broccoli Pasta Bolognese Pasta Sauce Kathrin’s Quick Sugo Spaghetti alla Puttanesca

Broccoli Pasta

Bolognese Pasta Sauce

Kathrin’s Quick Sugo

Spaghetti alla Puttanesca

Meats Barbecued Greek Pork Patties Chili con Carne Classic Pot Roast Cocoa-Rubbed Pork Tenderloin Goulash and Goulash Soup Irish Stew Jessica’s “Too Tired to Cook” Meatballs Kathrin’s Quick Cuisinart Meatballs Keema (also known as Mince) Lamb Shepherd’s Pie Marinated Chicken, Avocado and Spinach Salad Mediterranean Chickpea Burgers Moroccan Harira Lamb Stew Napa Cabbage Lamb Rolls One-pot Green Chicken Curry Roast Lamb Loin Roasted Chicken with Lemon Mediterranean Poached Chicken Salad Seared Pork Chops with Sautéed Pear Spicy Lamb Burgers Teriyaki Chicken Home Sushi Wienerschnitzel

Barbecued Greek Pork Patties

Chili con Carne

Classic Pot Roast

Cocoa-Rubbed Pork Tenderloin

Goulash and Goulash Soup

Irish Stew

Jessica’s “Too Tired to Cook” Meatballs

Kathrin’s Quick Cuisinart Meatballs

Keema (also known as Mince)

Lamb Shepherd’s Pie

Marinated Chicken, Avocado and Spinach Salad

Mediterranean Chickpea Burgers

Moroccan Harira Lamb Stew

Napa Cabbage Lamb Rolls

One-pot Green Chicken Curry

Roast Lamb Loin

Roasted Chicken with Lemon

Mediterranean Poached Chicken Salad

Seared Pork Chops with Sautéed Pear

Spicy Lamb Burgers

Teriyaki Chicken Home Sushi

Wienerschnitzel

Fish Baked Salmon Mediterranean Style Baked Sardines Fish in Parchment Halibut with Orange and Dill Lemon Sole, the Easy Way Salmon with Ginger and Soy Salmon with Mustard and Dill Seared Ahi Tuna with Spiced Smashed Potatoes Sicilian Style Braised Tuna Steamed Wild Salmon with Fresh Herbs

Baked Salmon Mediterranean Style

Baked Sardines

Fish in Parchment

Halibut with Orange and Dill

Lemon Sole, the Easy Way

Salmon with Ginger and Soy

Salmon with Mustard and Dill

Seared Ahi Tuna with Spiced Smashed Potatoes

Sicilian Style Braised Tuna

Steamed Wild Salmon with Fresh Herbs

Sauces and Condiments Basil Pesto Chimichurri Cranberry Sauce Garlic Butter Gorgonzola Spread Guacamole Hummus Guacamole or Humole! (Cooking chickpeas from scratch.) Mango Salsa Olive Tapenade Omi’s Salsa Verde Pomegranate Molasses Sauteed Pumpkin Seeds Shallot and Mustard Sauce Strawberry Salsa (or Peach, Mango and Papaya Salsa) Teriyaki Marinade

Basil Pesto

Chimichurri

Cranberry Sauce

Garlic Butter

Gorgonzola Spread

Guacamole

Hummus Guacamole or Humole! (Cooking chickpeas from scratch.)

Mango Salsa

Olive Tapenade

Omi’s Salsa Verde

Pomegranate Molasses

Sauteed Pumpkin Seeds

Shallot and Mustard Sauce

Strawberry Salsa (or Peach, Mango and Papaya Salsa)

Teriyaki Marinade

Beverages Elderflower Hugo (Alcoholic) Masala Chai Pumpkin Spice Latte

Elderflower Hugo (Alcoholic)

Masala Chai

Pumpkin Spice Latte

Desserts Basic Pie Crust Camping: Banana Boat Caramelized Pears Chestnut Cake Chia Seed Pudding Chocolate Avocado Chia Pudding Coconut Flour Chocolate Chip Cookies Hot Love Raspberry Dessert Kathrin’s Nut Cake (aka Jessica’s Favorite Dessert) Milk Rice Nutty Chocolate Bark with Cardamom Persimmon Pudding Ricotta Flan or Quarkauflauf Sauteed Apples, Pears or Stone Fruit

Basic Pie Crust

Camping: Banana Boat

Caramelized Pears

Chestnut Cake

Chia Seed Pudding

Chocolate Avocado Chia Pudding

Coconut Flour Chocolate Chip Cookies

Hot Love Raspberry Dessert

Kathrin’s Nut Cake (aka Jessica’s Favorite Dessert)

Milk Rice

Nutty Chocolate Bark with Cardamom

Persimmon Pudding

Ricotta Flan or Quarkauflauf

Sauteed Apples, Pears or Stone Fruit

Quick Snacks Ants on a Log Latkes

Ants on a Log

Latkes

Easy Healthy Lunches Broccoli and Potato Frittata Camping: Eggs and Roasted Potatoes Camping: Eggs in a Bag Chickpea Stirfry French Crêpe Lone Pine Grilled Cheese Sandwich Oven Baguette Pizza Dough Simple Lentil Salad White Bean Summer Salad

Broccoli and Potato Frittata

Camping: Eggs and Roasted Potatoes

Camping: Eggs in a Bag

Chickpea Stirfry

French Crêpe

Lone Pine Grilled Cheese Sandwich

Oven Baguette

Pizza Dough

Simple Lentil Salad

White Bean Summer Salad

Beverages

About Us

It’s winter here in Northern California, which means it’s citrus season! This time of year, we love to get our hands and bellies full of these wonderful yellow, orange, pink and green-skinned gems. Today, it’s the oranges that are taking center stage. Whether you prefer navel, cara cara or Valencia oranges, it’s now that we can stock up on vitamin C and with the agreeable flavor of oranges it’s rewarding to get creative in the kitchen. Come and cook with us!

Oranges, like lemons and limes, are available year-round in stores, but nothing compares to the fresh fruit that is in season now. And while freshly-squeezed orange juice is better than soda, it’s health benefits pale in comparison to eating the whole fruit. It’s the healthy helping of vitamin C as well as the 170 cancer-fighting phytochemicals and 60 flavanoids that make oranges a complete package of health-promoting goodness. One phytochemical in particular, limonoids, is abundant in citrus fruit and accounts for the scent of fresh orange and lemon peels. It is being investigated for therapeutic effects such as antiviral, antifungal, and antibacterial. Furthermore, initial tests have shown that it helps fight cancers of the mouth, skin, lung, breast, stomach and colon. Then there is the flavanoid Hesperidin that strengthens capillaries and has anti-inflammatory, antiallergic and anti carcinogenic actions. And these are just a few. All in all, oranges clearly pack a powerful punch!

The citrus fruit of the orange family also includes mandarins, tangerines, tangelos, etc. And each have different benefits. For instance, tangerines contain the citrus flavonoid nobiletin which helps prevent atherosclerosis. And because a lot of these beneficial components are actually found in the white stuff, the pith, make sure you eat the whole orange and don’t just limit yourself to the pulp, the juice or the pulpy juice.

The options on what to do with oranges in your kitchen are limitless. They are both sweet and sour, and the peel and pith are often bitter. Oranges pair well with almonds, basil, brandy, chocolate, cilantro, cinnamon, coffee, ginger, hazelnut, mint, nutmeg, persimmon, pineapple and vanilla. Make sure to purchase organic, non-waxed produce whenever a recipe includes the peel. And if you are lucky enough to get a big batch, know that the best way to store citrus fruit for more than a couple of days is in a refrigerator in a mesh bag that let’s the air circulate.

Oranges can be eaten cooked , raw , juiced , baked and creamed . In fact, if you are in need of a pick-me-up, particularly after last week’s rather “preachy” post on healthy food habits for 2015, indulge yourself with this deliciously creamy orange custard. It’s like eating a fresh orange, just creamier, tangier, sweeter and better! There, I said it! Now go and try it! Come and cook with us!

Creamy Orange Custard

Ever heard of ghee or clarified butter? In an effort to use more whole-some and truly “natural” ingredients, ghee and clarified butter have made a come-back in many cookbooks – or maybe they really have never left – and are often used instead of highly refined plant oils. Do you regularly use it? Do you know why so many recipes do? Have you ever made it? Today we’ll look at ghee and clarified butter in more detail. My grandmother and mother regularly use it, always having a little bowl of it in the fridge or cold pantry. Let’s see what’s all the fuss about ghee. Come and cook with us! Continue reading →

Happy New Year. We are thrilled to have you back and are looking forward to yet another fabulous year together. The holidays reinforced my belief that we feel better and happier when we eat good, clean and fresh foods, ideally in good company. There is no silver bullet when it comes to eating well. Our decisions should be driven by the signals our bodies send us after eating certain foods. Not feeling bloated, tired, stuffed or generally depressed is worth the extra effort that it takes to be smart about what we eat. For me, it’s the year of simple food, of slow food, and yes, also of baking good sourdough bread. And with today’s post, we are off to a great start. Here’s to 2015, together. Come and cook with us. Continue reading →

Cauliflower might not be the most exciting vegetable, but this salad is no lame duck. Inspired by menus, magazines and cookbooks, we decided it’s time to take cauliflower to the next level. We loved it, and hope you will too. Come and cook with us! Continue reading →

There are dishes that I like and then there are apricot dumplings. When you are lucky enough to have a generous fruit bearing apricot tree in your backyard, these sweet, colorful and delicious dumplings perfectly mark the end of summer. That is back home in Italy. Here in Northern California, an apricot bounty is not within my gardening reach. So instead, we turn to blueberry dumplings to add a fruity touch to a special weekday dinner. Sounds delicious? Wait until you try them. Come and cook with us! Continue reading →

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Just in time for whipping up some guac ahead of deflated SB : The rise of the avocado, America’s new favorite fruit washingtonpost.com/blogs/wonkblog… 1 week ago

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