Spring into Spring Produce at Harker School Wellness Faire

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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 Peel the radish and slice thin with a mandolin. Top each slice with a… continue reading

CUESA 2016

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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

Local Author Day at Woodside Farmers Market

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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

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

Thanks to Harry Osibin for the radio interview, “Easy Thanksgiving Meals.” This salad is easy but elegant, perfect for fall and Thanksgiving 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… continue reading