During the week, we’re usually super busy in the morning getting ready for work. We hardly ever have the time to cook a full breakfast like this Banana Kahlua French Toast, although…
Vegan
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We both love potato salads. During our Farm House stay, we wanted to try something different to go with our grilled fish. We decided to make this meyer lemon potato salad with…
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Green beans are a summer staple and blanching them is one of the easiest ways to cook them to crisp perfection. Don’t settle for frozen or canned green beans when…
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We loved this light and elegant beet salad served by Navio at The Ritz-Carlton Half Moon Bay. It was one of our favorite things on their Saturday Farmers Market Brunch menu. Thank you…
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When we saw a bunch of beautiful eggplants at the market last week, we knew they would be on the menu at our farm house dinner. The only question was…
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We love hummus (see our recipe here) and eat it almost every day, but for a recent Farm House dinner, we wanted an appetizer with an Italian twist. White Bean Crostini was…
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These roasted beets with garlic hummus were our favorite thing we tried at Industrial Eats. According to Janet, the owner, part of the secret to this recipe is using the…
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Craving Mexican? Try posole. It’s a Mexican soup (more like a chili) based on beans and hominy. It’s one of our favorite things to make on a cold or cloudy…
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We recently discovered our love for lentils after Clayton’s mom sent us a beautiful bag of tri-color lentils. We made it into a classic French-style lentil salad with a red…
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Fennel is a newer vegetable in our repertoire of ingredients. We’ve always put it in our cioppino, but we’ve been experimenting with other ways to use it recently. A few…
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Last week Clayton went on a trip to Portland with his friend Thomas to explore the food and beer scene. He had a fun three days of photography, eating, and…
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As late-winter turns to early-spring, we’ve made it a priority to take a Saturday morning walk to the CUESA farmer’s market each week. It’s amazing to see how quickly the…