Monthly Archives: September 2014

Tomato Butter, what the what?

This crackadelic add-in is just the recipe you need for that last partial box of real, end-of-season (ie non hydro-effing-flavorless-PONIC) cherry tomatoes that are getting mushy in your fridge. It just takes a few minutes and a couple of ingredients … Continue reading

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Chilled Red Lentil Ginger Lime Soup

  From chef Robin Leventhal, Wine Country Culinary Institute and 2 tablespoons grapeseed or canola oil 1/2 cup shallots, minced 2 teaspoons salt 1 tablespoon fresh ginger, grated 2 cups water 2 cups coconut milk 2 cups dried red … Continue reading

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Avocado Vinaigrette

This falls into the “who knew how much I would love this” category. The creaminess of the avocado balances the acid components beautifully. Try this on vegetables or pork, or on plain old green salad. This is how I made … Continue reading

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