last supper in berkeley: salmon with fruity mole

Like my friend Jim said, “It’s been a great run.” After two and a half years of California living, all of my gear is packed up and I have begun the trek back to Vermont. It’s not going to be easy trading in flip-flops and sunglasses for boots and a shovel but I am looking forward to changing seasons, rolling green mountains, and a slower pace. [click to continue…]

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According to the calendar, fall has begun, but I am not quite ready to break out my wool sweaters and break into the butternut squash just yet. I have been too busy the past few days relishing in summer produce, zipping around town in shorts and sandals, and enjoying dinner on the patio. I guess it is some sort of seasonal resistance disorder.

It doesn’t help that the weather in Berkeley it has been a perfect 70 degrees, the sun has been shining and the produce at the farmer’s market is absolutely unbelievable. Tiffany at The Garden Apartment published a great post on the abundance at the farmer’s markets in September, and I can’t agree more. During this time of year you have the opportunity to create pretty much anything, and the hard part is trying to narrow down the choices.

This is a salad that I have seen in a few cookbooks, and I wanted to make it all summer but for some reason it just didn’t happen. So I was excited when I saw it on the menu at A Cote (Oakland, CA), and even happier when I confirmed what a delightful combination the melon and prosciutto make. The best part about this salad? It is so, so, so easy to put together. [click to continue…]

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I have not always been a good friend to leftovers. I tried to treat them right, boxing them up all nice and tucking them safely away in the fridge. Honestly, I’d plan on seeing them again, maybe the next day for lunch or a late-night bite. But things just never seemed to work out. Plans would change, I’d want something different, I don’t know, something more fresh. So I’d blow them off a few times, and then after a few days, they usually got dumped. I know, I know, not the most responsible actions, but I was young and worry-free.

Nowadays, like a penny pinching granny, I try not to waste anything that enters my kitchen. Creative reuse of leftovers is more time efficient, cost efficient, and gives more respect to those who grow, pick, transport, or prepare my meals. I still don’t like to eat the same thing twice, so I usually try to integrate leftovers into sandwiches, salads, soups, or pasta dishes. [click to continue…]

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If you want your friends and family to treat you like a queen or king, then whip up this dish, break out a bottle of wine, and get ready for the the accolades.

Okay, okay, okay, you may not become instant royalty, but I am sure you’ll have a group of smiling faces at dinner. I haven’t had too many dishes where everyone at the table asks for seconds (or thirds), but this goulash was a major hit at my house. Highlighting fresh bell peppers (which are looking top notch at the farmers market right now) and a slow cooking method that does all of the work for you, this dish is going to become a staple in my house this fall, perfect for those days of yard work ahead. [click to continue…]

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Are you ready for some football? I know I am.

I thought it would be fun to celebrate the football season with recipes for my favorite pub-style treats, the ultimate snacks for football fans (and their reluctant family members). In the feelgood eats style, these recipes will focus on seasonal/local ingredients and be quite a bit healthier than your standard pub grub.

For the opening kick-off I’ve got a killer recipe for zucchini boats, which are zucchini shells stuffed with a breadcrumb and zucchini mixture and topped with cheese. Gooey, crunchy, and delicious, they are a perfect addition to any gameday spread. [click to continue…]

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Either I was really hungry or this was the best pasta dish I have ever put together. I am embarrassed to say I scarfed it down and went back for seconds. With eggplant, early girl tomatoes, freshly made breadcrumbs, and sardines packed in oil, I can’t really determine what the secret ingredient was that sent this dish over the edge. They all just worked together.

I had been looking for a great way to highlight summer vegetables in a pasta dish and when I ran across Mark Bittman’s recipe on his blog, Bitten, I knew I had found it. If you aren’t familiar with Mark Bittman it might be a good idea to add a couple of his cookbooks to your shelf. His recipes are always simple, straightforward, and delicious. [click to continue…]

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Figs have been popping up all over the stalls at the farmer’s market, which is a small reminder that summer is coming to a close. While the produce will still be bountiful for the next couple of months, the days will be getting a bit shorter, yellow school buses will be zipping through town, and I’ll dedicate a little chunk of my weekend to catching a football game. The prospects of this autumn have me even more excited as I’ll be making the big move from Berkeley back to Burlington, VT.

With under a month left in the Bay Area I have been eating out quite a bit, trying to make it to can’t-miss restaurants, revisiting old favorites, and catching up with friends. Last week I enjoyed another great dinner at the Wood Tavern (Oakland, CA) and this is my version of their beautiful, elegant, and simple fig salad. [click to continue…]

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It’s mid-August and I have reached the height of my annual tomato addiction, bringing home bags upon bags of multicolored heirloom varietals after every trip to the farmer’s market. I’d be happy consuming B.L.T.’s until the frost hits but I am a bit worried about an expanding waistline or my family staging some form of intervention, so I have been trying to shake things up. Enter panzanella, or Tuscan bread and tomato salad.

I am a big fan of summer salads that are light, bright and crisp - but this isn’t one of those. Panzanella is the perfect salad when you need a something a bit more hearty (a mid-day snack for those weekend workdays out in the yard or a picnic after a long hike or bike ride). It’s a quick, no-cook salad recipe that is loaded with flavor and leaves you feeling full and satisfied. [click to continue…]

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Growing up in the northeast my summer refresher options were normally iced tea, lemonade or soda - not too much variety and not too many fresh ingredients. After living in California and eating in many tacquerias, I have come to know the agua fresca and I am a better person for it.

Okay, maybe not a better person, but certainly a more refreshed individual. The great thing about agua fresca is that the fruit is pureed (instead of juiced), so you get all of the benefits of the whole food and a more prolonged energy boost (versus a sugar rush). This recipe can be used with any soft fruit (cantelope, strawberry, mango, papaya) but watermelon is by far my favorite. [click to continue…]

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