6 mandarin oranges, peeled and sliced crosswise into ¼-inch rounds ½ fennel bulb, thinly sliced (reserve fronds for garnish) 2 avocados, peeled, pitted, and sliced 1 small shallot, peeled and thinly sliced ¼ cup extra-virgin olive oil 2 tablespoons champagne vinegar Salt and fresh ground black pepper Divide orange slices between 4 salad plates. Layer…

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The Peachy Time of Year Philip Gelb never really stops thinking about the Masumoto Family Farm peaches, even in the dead of winter. The only difference at the peachy time of year is that he has boxes full of these exquisite fruits stacked up in his West Oakland catering kitchen, where he devises recipes for…

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‘It’s Pasta Friday, it’s Pasta Friday!’   By Allison Arevalo | Photos by Denise Woodward It’s also 7am But my boys don’t look at the clock. They jump on the bed, rousing me and Alejandro in the not-so-gentle way of three- and five-year-old boys. Friday is their favorite day of the week. They know tonight…

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From ‘It’s Pasta Friday, it’s Pasta Friday!’ By Allison Arevalo | Photos by Denise Woodward   For salad 1 pound green or red little gems, torn into bite-size pieces 1 bunch mint, stemmed and roughly chopped 1 bunch cilantro, stemmed and roughly chopped 1 bunch parsley, stemmed and roughly chopped 1 avocado, cut into cubes ½…

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From the story A Vegan Holiday Feast, Illustration by Julia Cost 2 large fresh beets, peeled 2 large tart apples, cored, peeled ¼ cup apple juice 2 teaspoons apple cider vinegar 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper ½ cup currants Coarsely shred beets and apples on box grater or food processor fitted…

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From the story A Vegan Holiday Feast, Illustration by Julia Cost Reprinted with permission from Afro-Vegan by Bryant Terry, © 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Yield: 6 to 8 servings 1½ pounds carrots (about 10 medium carrots) 1 tablespoon plus ½ teaspoon coarse sea salt 2 tablespoons peanut oil 1 tablespoon…

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From What’s in Season by Barbara Kobsar  Illustration by Caroline H. Gould   Serves 4 1 pound watermelon radishes, trim off top and root 2 tablespoons olive oil 1 tablespoon butter ½ teaspoon kosher salt 1 teaspoon minced thyme, rosemary, or basil (optional) Preheat oven to 400°. Cut prepared radishes into ½-inch wedges. Mix radishes…

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Recipe provided by StopFoodWaste.org from Food Storage Tips Serves 4 For the dressing: In a small bowl, combine 2 tablespoons rice vinegar 2 tablespoons sesame oil 2 teaspoons sugar 1¼ teaspoons grated ginger 2 teaspoons lemon juice 2 teaspoons fish sauce (or ½ teaspoon salt). Whisk together. For the salad: Cut 5 celery stalks across the…

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By Lori Camille, Nutrition Educator in West Oakland Serves 10 Thai Curry Dressing: 1/2 cup olive oil 3 tablespoons apple cider vinegar or lime juice 3 tablespoons honey (use Thai honey, if available) 3 and 1/2 tablespoons Thai curry powder 1/3 cup unfiltered apple juice 2 garlic cloves, chopped 1 teaspoon salt Salad: 2 cups…

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