Archive | Recipes

SUMMER SALAD

A fresh, healthful and delicious way to enjoy the seasonal bounty

Photography By Margaux Gibbons

Serves 2 for a meal or 6 as a side salad

This is one of my favorite summer salads for a picnic or a potluck. It is light and packed with nutrients and protein and will fit most everyone’s dietary needs. Quinoa and millet are two grains containing some of the most digestible proteins on the planet. The kimchi or sauerkraut is alive with beneficial bacteria that help you digest your food properly and absorb all of those delicious nutrients; they also add a flavor punch. All of this is a wonderful canvas for fresh, ripe heirloom tomatoes and avocados.

½ cup quinoa
½ cup millet
1 cup kale, finely chopped
3 tablespoons olive oil … Read More

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PANNA COTTA WITH BLUEBERRY GINGER SAUCE

Courtesy Marcos Jubane, pastry chef, Jacks Monterey, Portola Hotel & Spa in Monterey

Serves 6

Zest of 1 lemon
1 ¼-ounce envelope gelatin, unflavored
1½ cups milk
2 tablespoons sugar
Pinch of salt
2 tablespoons lemon juice
1 cup plain yogurt

Remove the lemon zest in long strips, with peeler. Squeeze zested lemon and, if needed, another lemon. Reserve juice. In bowl, sprinkle gelatin over ½ cup milk. In small saucepan, combine remaining milk, sugar, lemon zest and salt. Bring to a gentle simmer.

Remove from heat, cover and steep 10 minutes. Add gelatin mixture and stir over low heat until dissolved.

Strain into bowl, discard zest then cool 10 minutes. Stir in yogurt.

Pour into six 6-ounce ramekins. Refrigerate until set, 2–4 hours. Invert onto a serving plate and … Read More

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GRILLED ARTICHOKE HEART CARBONARA

Courtesy Monterey Farms in Salinas

Serves 4 to 6 as a main course

For a quick and easy summertime meal, try Monterey Farms Grilled ArtiHearts in this vegetarian pasta dish. They are almost meaty and will please even the carnivores at the table. Tarragon and snap peas add elegance to the dish.

1 pound package of your favorite pasta
1 6-ounce package Monterey Farms Grilled ArtiHearts
1 cup fresh snap peas, strings removed
2 tablespoons olive oil
1/2 cup spring onions, chopped
2 eggs
1/3 cup Parmigiano-Reggiano, finely grated, plus some for the table
Freshly ground pepper
Sea salt, to taste
Fresh tarragon, chopped
Chili flakes, to garnish (optional)

Bring a large pot of water to boil. Add the pasta to the pot and stir. Bring to a boil and … Read More

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ASPARAGUS RISOTTO

Courtesy Tim Wood, executive chef, Valley Kitchen at Carmel Valley Ranch

Serves 8 to 10

1 large onion, finely diced (same size as grains of rice)
1 pound Arborio rice
1 cup white wine (Chardonnay)
Hot water or stock, simmering
3 tablespoons butter
1½ cups Parmigiano-Reggiano, grated
1 cup Spring Asparagus Purée (see recipe here)
Olive oil
Salt and pepper

Preheat a medium size, heavy-bottomed pot. Add a small amount of olive oil. Sauté onions until translucent. Add rice and stir until combined. Deglaze pot with the wine.

When the alcohol has cooked off, begin adding the liquid in small amounts, about a cup at a time. This much rice needs about 9 cups of liquid. When he’s at home and doesn’t have homemade stock to use, Wood … Read More

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LOCAL VERMILION ROCKFISH IN PINK PEPPERCORN-SALT CRUST

Courtesy John Cox, chef-partner, Cultura–comida y bebida in Carmel and The Bear and Star in Los Olivos

Serves 2 to 3

1 1½- to 2-pound whole rock cod
5 egg whites
3 cups kosher salt
7 tablespoons ground pink pepper
Zest of 1 orange (zest with microplane)
Zest of 1 lemon (zest with microplane)

Prepare the fish by gutting, scaling and remove the gills. (Your fishmonger or fisherman may be willing to do this for you.) Rinse and thoroughly dry the fish.

Whip the egg whites with whisk attachment in a standing mixer bowl or by hand until they are glossy and hold soft peaks when you remove the whisk. Fold the remaining ingredients into the whipped egg whites.

Place the fish, belly side down as though it were swimming, … Read More

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