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
“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
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
Thanks for coming to the 2015 Fungus Fair in Santa Cruz. Here’s my recipes from the Saturday cook class. If you made it to this page, please leave a note! Love to know you stopped by. Roasted Maitake with Dulse Sweet Potato and Wild Mushroom Gratin – serves 10 Polenta canapé with Wild Mushroom… continue reading
Easy vegetable seasonings is all about technique – not just recipes. Use this chart as your base. These seasonings can be added to any vegetable. Buy whatever is freshest at the store or farmers market. Then use these options for quick delicious meals.
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
Welcome to this years’ Harvest Fest with CUESA (Center for Urban Education about Sustainable Agriculture). Every Saturday, Bay Area chefs teach free cooking classes at the beautiful and amazing Ferry Building Farmers Market.
MENU Cheese and honeycomb plate with breads, quince paste, fruit Sweet and Spiced Bourbon Walnuts Cowgirl Creamery Mt Tam Cheese with Stone Fruit Compote Roasted Olives, Garlic and Cherry Tomatoes Roasted Chickpeas Chocolate Dipped Strawberries Old fashioned Candy Bar: Jar o’ Chocolate Dipped Pretzel Rods, Salted Caramels, selection of penny candies
Thanks to Maggie Foard and the Woodside Farmers Market for asking Cool Cuisine to Local Authors Day. I made Creamy Strawberries with the Blues Mix 2.5 oz Frisch Cheese from North Bay Curds and Whey (Valley Foard, CA) with a few drops of Mexican Vanilla and 1 tablespoon confectioners sugar. Pipe the mix out… continue reading
Making Gingerbread cookies for a client Oooh nooo Mr.Bill!