my husband and i were recently gifted a generous flat of fresh succulent apricots ~…
Feijoa Compote with Pomegranate
I first wrote about our feijoa tree (also known as pineapple guava) back in 2014.
This beautiful evergreen with deep forest and silvery colored leaves is native to South America and now grown in many tropical and subtropical regions. It was introduced to California and New Zealand in the early 1900s, where it continues to be popular. …
Honey-Sweetened Ginger Peach Jam
My fruit preserving career took off during Covid and there’s no stopping this runaway train.
For many, it was sourdough; for this girl, it was jammin’ and I’m happy to report that this exploration has lead me to discover that it’s not only a very doable process (no need to be psyched out) it’s also enormously satisfying (the sound of the lids sealing against jars alone is worth it) but, there’s more… I found a pure citrus pectin that jells with low amounts of sugar (using any sweetener of choice) — what a revelation!…
Lemon Basil Vinaigrette
Over the past couple of summers I’ve been splurging on basil oil (I can’t get enough of the stuff) — a simple blend of olives & basil made locally that we drizzle over sliced summer tomatoes (maybe with some plump burrata or creamy hummus, avocado wedges and garlicky queen olives in the mix – never enough olives) – your basic mediterranean dream….
Polenta Canapés with Lemon-Basil Tapenade
I might be the last to know.
Precooked polenta – ready to heat and serve – is now available in (pretty much) every grocery store near you!
I don’t always pay attention to the packaged stuff but I’m glad I discovered these. The precooked option opens up so many fun possibilities, including the flexibility of pulling together a delicious summer appetizer in a snap….
5 Minute Cashew Cream
So then my husband says, it looks like you have a flat tire, driver’s side rear.
And I’m glad he did because of the things I’m likely to notice, a flat tire is not one of them. In this case, the car was safely parked in front of our home. Note to file: deal with tire tomorrow. …
Tangy Quick Pickled Radish (& Zinc’s Avo Toast!)
The inspiration for these blushing beauties came from a surprisingly delicious radish salad my husband and I had for breakfast last summer in LA (yes, breakfast!) — despite my initial reservations when I saw it on the morning menu, I was completely smitten. The radish salad was served on buttered sourdough (base layer) with generous chunks of avocado over top, fresh dill and lemon juice (oh, and some fresh ground pepper and a poached egg on the side) — so good! …
Homemade Dill Pickles
Making all your salt & vinegar dreams come true.
As far back as I can remember, I was sneaking olives and pickles out of my parents’ fridge and drinking the juice (the grand prize), with hands barely big enough to manage the jar. …
Slow Roasted Romesco Sauce
I can’t help but think that Shakespeare really meant to write a love story about Romesco.
Have you tried it?…
Simple & Delicious Quick-Pickled Red Onions
With the notable exception of making 125 jars of strawberry jam for our wedding guests some 20 years ago and the occasional flirtation with infused oils, my adventures in canning, curing, pickling and preserving (beyond freezing) have been rather restrained.
And yet there is everything to love about this age-old practice. Sensible, economical and the ideal way to enjoy food captured at the peak of freshness throughout the year, notably during off-season. Plus, you get to think of yourself as a real home cook à la pioneer woman when you’re sterilizing bottles. …