1 bulb fresh garlic Olive oil Preheat the oven to 350°F. Using a knife, cut off 1/4 to a 1/2 inch of the top of the garlic bulb, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for …
Not Your Grandma’s Brussel Sprouts
This recipe, inspired by a dish from Petra’s, is always a hit at dinner parties. 3 cups brussel sprouts, stems removed and sliced in half 1 tablespoons garlic 2 tablespoons olive oil 1/4 cup chopped almonds Warm oil in a saute pan on medium …
Lemon-Rosemary Vinaigrette
For a fresh taste of Tuscany, drizzle this dressing over an Arugula and white bean salad. Because its leaves are tougher than other aromatic herbs, fresh rosemary needs to be finely chopped to release its flavor (and to avoid getting the leaves stuck …
Jewel Toned Pancakes with Dill Yogurt Sauce
Similar to a potato pancake, a beautiful beet pancake topped with dilled yogurt sauce makes a great appetizer, or you can serve two or three as a light entrée. The batter will look loose at first, but after a few minutes the pancakes will be sturdy …
Grilled Leeks with Asian Vinaigrette
3 or 4 Simis Ranch leeks, split, trimmed and cleaned Dark Sesame Oil 1/4 cup olive oil 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 teaspoon Chinese spicy mustard 1 medium shallot, minced 1 large clove of garlic, minced 1/4 teaspoon …