Meyer Lemon Salad Dressing

From Olive Oil Synergies     This recipe is by Roberta Klugman, recipient of the California Olive Oil Council Pioneer Award, and possibly our region’s best expert on how to appreciate local extra-virgin olive oil at the daily table. Her Meyer lemon vinaigrette is simple and adaptable. Use the best and freshest extra-virgin olive oil…

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Lebna Bil Shwandr (drained yogurt with beets)

    Waiel Majid, chef of the now-closed Berkeley restaurant Zatar, grew up near the Tigris and Euphrates rivers in Iraq, where he recalls that plants would self-sow in the riverbed in the summertime when the water level would drop and the sandy, fertile bank would widen. Suddenly eggplant, squash, and tomato plants would emerge…

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Jammy Tomato Anchovy Sauce

From: Kristina’s Holiday Bookshelf 2020 Good Books by Local Authors for Reading and Giving By Kristina Sepetys EVERYTHING IS UNDER CONTROL: A Memoir with Recipes by Phyllis Grant Farrar, Straus and Giroux, 2020 The Berkeley-based author of the popular blog-turned-Instagram account Dash and Bella, Food52 contributor Phyllis Grant describes her childhood in Berkeley, making her…

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Marinated Fire Roasted Peppers

  Way back in 2006, Chef Romney Steele of The Cook and Her Farmer in Oakland offered a version of this simple recipe to the Rockridge Market Hall newsletter, and they have been a hit ever since during pepper season. There’s something about the intense grassy aroma of the roasting peppers that makes uscrave the…

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Amber Bistro’s Vanilla-Thyme Vinaigrette

From: THE MAKING OF A CALIFORNIA OLIVE OIL CULTURE This recipe from our Winter 2012 story on how chefs use local extra-virgin olive oil came courtesy of Danville’s now-closed Amber Bistro. They served this vinaigrette over baby lettuces, sliced almonds, Bellwether Farms fromage blanc, and fresh strawberries.  1 egg yolk 4 teaspoons mustard 2 cups extra virgin olive…

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Spring Fava Bean Greens Pesto

    A quick and easy pesto to serve over pasta or on bread. Yields approximately 2 1/2 cups. 2 cups fava bean greens, washed and spun dry. 2 tablespoons green garlic minced, 1/2 cup toasted pine nuts 3/4 cup grated Parmesan cheese Kosher salt to taste Juice of 1 Meyer lemon Extra virgin olive…

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Lilikoi Chia Seed salad Dressing

From the story: How to Grow a Farmer First-Generation Farmer Erin Eno Finds Community Through Growing Food on Mount Diablo Story and photos by Austin Price Lilikoi (aka passion fruit) is in season from July/August through November. Packaged purée can be used if you want to try this now, but tuck this recipe away for…

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What’s in Season?

Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge November Those little golden-orange citrus fruits showing up at the market this month are a pop-in-your-mouth treat, but if kumquats are new to you, don’t let the first bite throw you off. Aficionados eat the…

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