Archive | Recipes


Courtesy of Jordan Champagne, proprietor, Happy Girl Kitchen Café in Pacific Grove

recipe-winter-salsa1 pint preserved tomatoes
¼ cup fresh cilantro, chopped finely
¼ cup yellow onion, diced
1 jalapeño pepper
1 tablespoon roasted chipotle pepper (optional)
2 tablespoons fresh lemon or lime juice
1 clove garlic, minced

Drain juice from preserved tomatoes and reserve juice to enjoy later as a beverage or in a dressing or sauce. If tomatoes were preserved with the skins on, slip them off, if desired. Chop tomatoes in a food processor on pulse until they are just puréed into chunks. Add the rest of the ingredients and mix. The flavor of the preserved tomatoes really shines in this salsa and will warm up your meal. Enjoy within four days.

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Courtesy of Jordan Champagne, proprietor, Happy Girl Kitchen Café in Pacific Grove

recipe-tomato-soup1 pint preserved tomatoes
2 tablespoons olive oil
1 teaspoon dried Italian herbs
½ teaspoon salt

Heat olive oil and toast herbs to enhance flavor. If tomatoes were preserved with skins on, slip them off, if desired. Add the entire jar of tomatoes as well as juice and sea salt. Blend with an immersion blender to desired consistency. Garnish with a dollop of crème fraîche and basil. The best tomato soup is that easy

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Courtesy Matt Bolton, executive chef, the C Restaurant in Monterey

Serves 2

Dungeness Crab Salad

2 whole Dungeness crabs, cooked and all meat picked (see accompanying recipe)
2 whole avocados
1 teaspoon shallots, chopped
2 sprigs parsley, leaves picked and cut in a chiffonade
2 sprigs tarragon, chervil, chives, picked and minced
4 bunches mâche
Kosher salt, to taste
Cracked black pepper, to taste
Piment d’Espelette
Extra-virgin olive oil
Meyer Lemon Purée (see recipe below)

Toss crab meat with the extra-virgin olive oil and 2 teaspoons of Meyer lemon purée. Add chopped parsley, tarragon, chives, chervil and shallots. Season with salt and pepper, to taste.

Place two bunches of mâche near top of plate. Whisk 1 teaspoon Meyer lemon purée with olive oil and drizzle over mâche. Quarter avocado and … Read More

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Butternut Squash, Frangelico and Brown Butter Bisque with Spiced Maple Foam 


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Parsnip Nutmeg Ice Cream


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