Archives for the month of: June, 2014

Photo Jun 20, 8 19 24 PM

Summer is here.

My all time favorite peaches come from Dwelley Farms out of Brentwood, there is nothing else like them. Juicy, white, sweet gems. Stone fruit season is the symbol of summer and all my favorite things, especially the 4th of July. I love the tradition of fully enjoying my home town, biking about and playing tourist for the day. Summer Solstice starts the celebration of beach days, longer sunshine hours, and alfresco dinners.

flank steak cubes. roasted summer squash. grilled peach salsa. shishito peppers



Photo Jun 20, 7 33 46 PM

Grilling peaches caramelizes the natural sugar in the peaches with the added flavor from the grill. Cut the peaches in half, remove the pit, add a little olive oil to the grill and leave on for 8-10 minutes. While the peaches are grilling:

dice 1-2 cloves of garlic

half a red onion also diced

chopped cilantro

1 jalapeño, seeded and diced

1 serrano pepper, seeded and diced

Combine ingredients with fresh lime juice and the cooled peaches

For the flank steak cut into cubes and season with salt and pepper. Use a cast iron pan to cook until done.

Summer squash is my favorite, pretty and yummy. Season with salt and olive oil and throw on the grill or  use your broiler.

Photo Jun 20, 8 18 30 PM

I wish I could quote my dear friends, because I think they said it was “the best meal ever” but I had one to many delicious kiwi/lime margaritas and I cannot recall their exact words.

shishito peppers- raw

Last Summer I was enthralled with Padrón peppers. Incredibly easy to prepare, the Padrón pepper is a little like playing Russian roulette, most are sweet but every once in a while you get a HOT one. Invariably my heat sensitive bestie would nab the hottest one and set her pretty little mouth on fire. There is no rhyme or reason to their heat, size and shape do not matter, but they are so ridiculously yummy and worth the suspense. Last weekend I was lucky enough to spend it camping in Yosemite with some of the best people on the planet, and I brought a few pounds of Shishito peppers to throw on the BBQ. Shishito peppers are very similar to the Padrón pepper, a little thinner and oiler, but with the same 1 out of 10 odds that you will get a spicy one. I drizzled olive oil and lemon salt into a plastic bag full of these delectable veggies, put them in a grill basket and let them blister on the fire. They are also perfect for skewers if you do not have a grill basket. Enjoy Shishito peppers year round.



A simple salad with amazing lettuce options, like this Scarlett Butter  lettuce that is unbelievably delicious and delicate, paired with oven roasted gold beets makes a perfect accompaniment to any meal. I am obsessed with all the specialty greens from Mann’s packing, out of our very own Watsonville. Currently this company is growing these greens year round, sourcing their seeds from Europe and growing out of the Yuma. The price is right, they are picture perfect and the small heads make an easy meal for a chef or home cook.

Photo Feb 20, 7 02 05 PM


I used my mom’s simple salad dressing, oven roasted gold beets, and black sesame seeds. Simple. Quick and delicious. You can roast the beets ahead of time and have then on hand to add to salads all week.

Photo Apr 25, 1 55 51 PM (1) Versatile. Fresh. Bright. Super green. Delicious.

One of my favorite things about walking into a kitchen is the smells. Roasted garlic, chiffonade basil, tangy meyer lemon, vibrant california olive oil, roasted almonds. Kale does not arouse the same tantalizing response that these smells do, despite it’s popularity, yet it is the main ingredient in this simple condiment. Packed with antioxidants and vitamins, you won’t even feel guilty about adding parmesan cheese and spreading it on a ooey gooey grilled cheese sandwich. Use this on anything, never buy store bought pesto again, and maybe it will awaken your senses and change your whole day or night.

kale processor


1 meyer lemon, juiced

1/2 cup raw almonds, lightly toasted

1-2 large garlic clove, smashed

about 3 cups chopped kale (or, a big handful of leaves, torn roughly)

a sprig of basil

1/4 cup grated parm cheese

1 cup extra virgin olive oil

In a food processor, pulse smashed garlic clove until chopped finely (about less than a minute). Add kale, toasted almonds, meyer lemon juice and parm cheese until combined, stopping to push down the kale on the sides a couple times.

With the food processor running on low, add olive oil in a steady stream until you get the consistency you want. I went with about a full cup of olive oil.

Add salt and pepper; taste; adjust as you like.

You may omit the cheese, pick different nuts or even use seeds instead. This turned out pretty garlicky so you may want to only use one clove. Use your blender if you do not have a food processor.