Happy 50th Everyone Menu

Happy 50th Everyone Menu a private dinner party for 9 guests   Charcuterie platter Fresh Romaine Starter with Avocado and Grapefruit Standing Devils Roasted Fig Blue Cheese Roulade Chicken Guacamole Cornbread Tower Kale, Date, Pecorino, Pinenut Avocado Salad Laura’s Moussaka Roasted Carrot and Striped Zucchini with Pistachio Yogurt Maple Dijon Brussels sprouts with Ras el… continue reading

Cooking at the Market: April 2017 – Sept 2017

Cooking at the Market, a project of Portola Valley Farmers Market, inspires shoppers to try new ways of preparing and enjoying, seasonal local foods. With the help of market sponsors; businesses interested in supporting this tasty, educational effort, we make great meals, and a great difference! See the posts for September 2016 – March 2017 here…. continue reading

Spring into Spring Produce at Harker School Wellness Faire

“Thank you so much Laura! You were amazing as always.” – Filice Insurance.   Back to Harker School in San Jose for their wellness faire – Spring into Wellness. We did three recipes using produce in, or coming into season. Watermelon Radish Rollups 1 watermelon radish 1 container hummus Black olives 1 head frisee lettuce… continue reading

CUESA 2016

Back in the CUESA (Center for Education of Sustainable Agriculture) Classroom for this year’s seasonal cook class. Today we make gluten free Sage Pumpkin Galette with Spiced Pepitas and Vegan Jerky Assemble the baked Kabocha squash on rolled out gluten free dough topped with seasoned ricotta Add caramelized onions Fold in the sides and add… continue reading

Grilled Persimmon Salad with Maple-Spiced Walnuts, Spinach, and Frisée

This salad is easy but elegant, perfect for fall and holiday meals. Plus it has “kid appeal.” One of my ten-year-old students told me it was the only salad he had ever liked! Serves 4 Grilled Persimmons 2 Fuyu persimmons, sliced lengthwise in 1/4-inch slices 1 tablespoon olive oil Pinch of sugar and salt Maple-Spiced… continue reading