Spring is here. In the Northwest, that means new produce is showing up in farmers markets and rhubarb is in season. A few of my clients have served this recently at dinner parties, so I thought it was a good recipe to share with you. Continue reading
It’s easy to associate salads with spring and summer menus, when the farmers’ markets and our gardens are full of fresh vegetables and leafy greens. But I like to serve salads year round, and there’s no reason you can’t find fresh, organic vegetables for your table even in January. Continue reading
About a year ago, I purchased the cookbook Gather: The Art of Paleo Entertaining. After completing the Whole-30 challenge, I became intrigued by the Paleo diet and started reading more about it. While shopping at Whole Foods, I came across this book. It has great photos, as well as several recipes I wanted to try. One was a recipe for orange scones that look delicious.
In honor of National Pi Day (3.14, for those of you who didn’t know), I’m sharing a recipe for Blueberry Hand Pies.
I know that math people think of this as a day to celebrate the ratio of the circumference of a circle to its diameter, or something like that (I found that on the website), but food people like me think it’s a good day to celebrate PIE. Continue reading
A client introduced me to this recipe last year, and I liked it much more than I expected to. Don’t let the name deceive you: These are not very much like fruitcake (I am not a fan). They are buttery and nutty, and the dried fruits have a hint of cognac flavor. Continue reading
On Sunday, I posted a recipe for Sweet Potato Hand Pies, which I made for a client who was attending pie-themed Thanksgiving brunch last year.
Today, I’m sharing a second hand pie recipe, which I made for my client as well as for my own family last holiday season (see photo above)—this one filled with fresh cranberries infused with orange. I found this recipe in the November 2012 issue of Bon Appétit. Continue reading
People often think salads must include lettuce, but this is a favorite of mine for plated events in the spring or fall.
At events, the salads are often placed on the table prior to the guests sitting down. Salads might sit for as long as 10 minutes before all of the guests arrive, and the beauty of using fennel and apples in this situation is that they do not wilt—or at least not to the extent that leaf lettuces do. Continue reading