Archive | Summer


Courtesy Helena Bee, head baker, Captain + Stoker in Monterey. “My version of the infamous Neiman Marcus cookie,” Bee says.

Makes 30 cookies

2 cups rolled oats
2¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
¾ cup granulated sugar
1¼ cups brown sugar, lightly packed
2 eggs, room temperature
1 tablespoon Tuaca vanilla brandy
13 ounces (roughly 2/3 of bar) Trader Joe’s Pound Plus Dark Chocolate, smashed or chopped into small chunks
3½ ounces Trader Joe’s Milk Chocolate Lovers Chocolate Bar, grated, shaved or finely chopped
1½ cups walnuts, chopped

Preheat oven to 375° F. Line baking sheets with parchment paper. Ideally, stack two baking sheets on top of one another when cooking.

Blend the oats in … Read More

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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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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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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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Caramelized Eggplant with Fettuccini and Roasted Red Pepper Sauce

Adapted from 350 Best Vegan Recipes by Deb Roussou (Robert Rose, 2012)

Serves 4 to 6
Sweet almonds, charred red peppers and aromatic Hungarian paprika blend into a sumptuous sauce ladled over fresh pasta and topped with crispy sautéed eggplant. Serve this with a simple mix of greens, a drizzle of olive oil and a rustic loaf of bread.

Caramelized Eggplant with Fettuccini and Roasted Red Pepper Sauce


  • 1 large eggplant, peeled, cut into 1-inch cubes
  • 1¼ teaspoons salt, divided
  • 2 tablespoons olive oil
  • 1 tablespoons fresh oregano, chopped
  • ¼ teaspoon black pepper, freshly ground
  • 1½ pounds vegan store-bought fresh fettucini, cooked
  • ¼ cup parsley, chopped
  • ¼ cup grated vegan Parmesan cheese, crumbled regular feta cheese, or a mixture of ground nuts and dried onion flakes (optional)
  • Roasted
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