By Palma Hansen – Host your own Italian dinner party! 1. Invite guests who will enjoy participating in the cooking process. Ask them to wear red or green. When they arrive, give them an apron, some wine, and put them to work! 2. Set a festive table using red, white and
Submitted by Rhonda Sauls – Zucchini Pie (1 serving of vegetables, 1 serving of dessert) 4 cups zucchini (peeled, seeds removed. Use BIG zucchini) ½ cup of water 2 T lemon juice Dash of salt Cook until zucchini is tender. Mix together: 1 cup sugar 1 ½ t cinnamon 1
By Holly Clegg – Turkey, dressing, sweet potatoes—how much oven space do you have? Cooking and reheating with limited oven space can place added stress on the holiday cook. Check out your menu and include this mouth-watering Wild Rice Fruit Pilaf as this tasty side is prepared on the stovetop!
By Holly Clegg – With the hustle bustle of the holiday season, bar cookies are the ideal solutions for holiday baking. Instead of preparing numerous cookie sheets and waiting for precious oven time, a 13x9x2-inch pan produces forty-eight bar cookies in one step baking. Festive Holiday Bars from my new
By JoAnn Martin and Vickie Hutchins, Gooseberry Patch – The months of November and December are full of opportunities for wonderful get-togethers with family and friends. Since many of these occasions usually involve calorie laden main dishes and desserts, we thought we would send you a recipe for a salmon
By Erica Galindo – As believers we carry in our hearts the sacred truth that the Lord God fashioned the entire world and everything in it. This foundational fact of our faith has a way of stirring a longing within us to stop, breathe it in, and thank the Lord
By Vickie Hutchins and JoAnn Martins of Gooseberry Patch – Here is a recipe that simply can’t be beat for those cool days in October. As the leaves change, the clock turns back and the busy holiday season approaches, take the time to make a nice hot pot of this
By Jennifer Cote, Chef at The New Deli, Pinole, CA – The kids never heard of the season we spent living off of hummus, back in the late seventies! Now that folks actually know what hummus is, mention of the story piqued their interest. Maybe we were ahead of the
By Lisa D Liguori – Yesterday morning I was inspired to bake something yummy & healthy for my kids. Something yummy that feeds their soul. Something healthy that feeds my need to raise them right. I went to Tropical Traditions.com and browsed throughout the recipe blog and came up with
By Ingrid DeVilliers – I love all things beautiful and romantic and therefore decided that it was time to host a tea in our garden. I took out some of my favorite teacups and went for a walk in our garden and picked some beautiful bougainvillea. I baked a delicious
By Jennifer Cote, Chef at The New Deli, Pinole, CA– Need a refreshing side dish to fill out a meal? Consider Tabbouleh, a great whole grain alternative to the typical pasta salads often served. Also, cucumber and spearmint tend to cool the body, no doubt part of this recipe’s popularity
By Jackie Silver – Busy schedules affect the way we eat, but here are some statistics to “chew on.” Nearly four in 10 adults usually skip breakfast, what’s been called “the most important meal of the day.” More than half of the breakfasts eaten by Americans every day are consumed
By Holly Clegg – Whether you need a quick dinner or a casual meal to watch football, this easy pizza will quickly become a favorite. Next time you grill chicken, add extra chicken breasts to the pit for tomorrow’s dinner – Barbecue Chicken Pizza. This scrumptious pizza is easy to
By Erica Galindo – The cravings for juicy char-broiled burgers run wild in my house. But the truth is I’ve never much liked fast food. So we have an understanding in my family– when mom goes out of town, my boys eat fast food–every night if they want. It’s the
Submitted By Ingrid DeVilliers – This is an incredible tasting date loaf! It was so good that I have made it twice in one week and gained a few pounds. I will work it off in the next few days. I took three recipes and modified it to perfection. Ingredients:
By Chef Michael Chiarello of Bottega Ristorante Shaved Brussels sprouts and asparagus salad: 4 cups Brussels sprouts, thinly shaved (using the mandoline) 4 cups asparagus, thinly shaved (using the mandoline) 4 tablespoons olive oil fried and salted Marcona almonds, chopped 4 tablespoons hard-boiled egg whites, sieved 4 tablespoons hard-boiled egg yolks
By Palma Hansen, Palmabella’s Passions – We are all looking for quick, easy, light dinner menus during the hot summer months. I first discovered tonnato sauce on a visit to the Piemonte region of Italy in 2006. It is traditionally served over cold, sliced veal. My taste buds were thrilled.
By Erin Chamerlik, MT (ASCP) – For me, eating salads is not as much fun as eating a burger. As a nutrition educator I know I am supposed to be in love with this rabbit food but salads do not have the same appeal as a nice piece of fish
By Holly Clegg – For a guaranteed hit, Tex-Mex meets seafood to make one outstanding taco meal. Southwestern flavors combine with seafood for a delectable meal with one of everyone’s favorites, tacos! And what is better on a hot summer night, than a light seafood taco night! As I stress
By Erica Galindo – I’ve become a little obsessed with Panini’s the last few weeks. It all started when my friend Robert Deakins, official cheese guru at Oliver’s Market in Sonoma gave me a sample of a new Mozzarella. “Try this,” he said with a grin, “it would be fantastic
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