Salad
Grilled Peach Salad
Fresh Corn Salad
From What’s In Season? Brentwood Corn and Peppers
Read MoreAfternoon Tea with Figs
Recipes and photos by Judy Doherty Fig trees grow like weeds in the Bay Area, so you may have your own harvest of fresh figs right now (provided you can get to them before the birds and squirrels do). Our local farmers will be busy harvesting mission, brown turkey, kadota, Sierra, tiger, and…
Read MoreFresh Fig Salad with Microgreens and Olives
From Afternoon Tea with Figs Follow photographer Judy Doherty on Instagram @judydohertyphotography and learn more at judydohertyphotography.com.
Read MoreWatermelon, Onion, and Cucumber Salad
Artichokes: Every Day in Every Way
Here in Northern California, where the nation’s supply of globe artichokes is grown, harvested thistles are always piled high at market stands. The plants also grace many front yards, where some home gardeners let some of the blossoms mature in the early months of summer in order to enjoy the electric-violet color of the…
Read MoreMeyer 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…
Read MoreLebna 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…
Read MoreStone Fruit & Chicory Slaw with Ginger Vinaigrette
Courtesy of Market Hall Foods | Food styling and photography by Marshka Kiera This salad, created by Sandy Sonnenfelt of Market Hall Foods, is a true ode to summer. It combines sweet, juicy, peak-season stone fruit with crunchy cabbage and sharp, slightly bitter Treviso. Sandy used apriums and pluots when developing this recipe, but…
Read MoreSpinach Salad with Raspberry Walnut Vinaigrette
“A delicious paella arriving at your doorstep is always a treat,” says Eduardo Balaguer, owner and head chef at Venga Paella. During the extended shelter-in-place order, his company has been providing donated paellas for Building Futures, a local organization that helps victims of domestic violence. They have also have also been pleased to continue providing…
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