Vietnamese Noodle Salad

Vietnamese Noodle Salad

Along making spring rolls I made a fairly traditional noodle salad, but added some grilled eggplant to give it more heft. The sauce is similar to a spring roll dipping sauce - very tangy and bright, with lots of lime juice and fish sauce. The chopped, fresh herbs (and many of them) make this salad so flavorful and complex. I look forward to making this in the weeks and months to come, changing up things here and there, and making plenty of leftovers for a great lunch.

Read More

Brussels Sprouts + Squash with Dried Cranberries and Dijon Vinaigrette

Brussels Sprouts + Squash with Dried Cranberries and Dijon Vinaigrette

It was one of those perfect moments - a crisp fall day when the light is just right. That day, Get Up! student Leia brought this delicious roasted veggie dish that is the perfect embodiment of fall food. This would be a great addition to your holiday table, work lunches, or weeknight dinners. Enjoy and feel grateful for the bounty our gardens provide.

Read More

Seasonal Grain Salads

Seasonal Grain Salads

This is the best kind of picnic food, hearty and easy to transport. It's what I made when I took Get Up! and needed a healthy and satisfying lunch for a group. It's great for dinner at home with leftovers for lunch. It could even be a great side at Thanksgiving, especially if for whatever reason you had to, gasp, forgo the stuffing.

Read More

Green Beans with Almond Pesto

Green Beans with Almond Pesto

The GFE garden is bursting with our own summer crops - the classic lettuces, radishes and squash, but also basil (in the inner sunset! - we're pretty proud). Our bush & pole bean production is in overdrive and we have to harvest them diligently to encourage the plant to keep producing. I brought home a bag one day and found a recipe for blanched green beans with an almond pesto. 

Read More

Hibiscus Iced Tea

Hibiscus Iced Tea

While it almost looks like rose petals, this tea is cultivated from the Hibiscus sabdariffa flower, and is popular all over the world. I've been steeping some of the dried flowers in cold water, overnight in the fridge. What results is a deep red tea, the most beautiful color, that is slightly tart and really delicious. You can sweeten it to your taste, and I like to add some sparking water to make it extra refreshing.

Read More

Green Chile Enchiladas

Green Chile Enchiladas

We grabbed a bag of dry, red chiles of medium spice and were thrilled to find fresh green chiles - exactly what we were looking for. These chiles, grow in the Hatch Valley of New Mexico, are the state vegetable as well as its signature crop. They grow both red and green varieties in the Hatch Valley, and the green chile it turns out is also called an Anaheim pepper, easily found at markets here in San Francisco.

Read More

Kimchee

Kimchee

Cabbages takes forever to grow, get huge, love to suck up nutrients and love extra worm castings. Bugs and slugs also love cabbage and can often take down starts before they've even had a change to grow. But a full grown cabbage is such an immense thing of beauty, with curled outer leaves and tight dense heads. With exceptional Harvest interns this spring, 2015 was going to be the year we grew a cabbage.

Read More

Carrot + Cilantro Soup

Carrot + Cilantro Soup

One of my favorites is carrot soup because it's sweet but easily balanced out with strong spices and a bit of tart yogurt. I usually do a more Indian spin on it, with tumeric and lots of cumin and coriander so that it's slightly spicy and deeply rich. I love those flavors in Fall but by this time of year I'm looking for something fresher and and brighter. I found this carrot soup, so simple but so good. It's the perfect, seasonal way to have my soup and eat it too.

Read More

Goat Cheese + Beet Plin

Goat Cheese + Beet Plin

Bull's blood beets live up to their name. They'll also stain anything, from your fingers to countertops - turning anything in its wake a nice, bright pink. The striking color makes them so fun to cook with, and I recently made a pasta stuffed with beets and goat cheese. A plin is similar to a ravioli, and when you bite through the pasta you are greeted with a ruby red filling. 

Read More

Dicing Winter Sqush

Dicing Winter Sqush

Squash is hearty, smooth and silky and a perfect staple for mid-winter diets. I love it blended with coconut milk and cayenne for soup, wedged and roasted with lime juice, baked until soft and mashed with butter and black pepper. But my favorite way to eat it has started with a less than pleasant experience. Dicing squash is an athletic event, one that involves holding down a round objet on slick countertops and large knives wielded dangerously. There tends to be lots of cursing, sweat on my brow and results in a bad mood.

Read More

Ginger-Chicken Soup

Ginger-Chicken Soup

This ginger-chicken soup recipe is my foolproof way of getting better, and fast.  After one bowl, my stomach warms and I can feel my nose clearing and chest opening. The considerable amount of ginger makes the broth almost spicy and it cooks for so long the meat becomes tender and the soup takes on a beautiful rich color.  It's warm and comforting and simple - just how I like my Januarys.

Read More

Cranberry Tart

Cranberry Tart

It's sweet as good dessert should be, but the cranberries are left whole so they pop in your mouth with you bite into them. It is the most beautiful jewel toned color - bright, shiny and festive. It's perfect in a ribbed tart shell, and makes lovely thin slices.  But it's adaptable too - for parties, she often presses the crust into a cookie sheet, later cutting out small bars to be picked up with sticky fingers.

Read More

Spinach Salad with Dates + Almonds

Spinach Salad with Dates + Almonds

Jerusalem is just as it sounds, recipes from their hometown but based on the number of rich cultures that inhabit this one City, and the various (and often common) food traditions of each. There are beautiful pictures throughout the book, stories of their childhoods and food memories, and simple, incredibly perfect recipes.  I've made a number of things from the book and am continually amazing by how all the flavors come together in the most balanced and bright way. This spinach salad is a perfect example; pretty brilliant in its simplicity.  It also happens to make the perfect fall salad.

Read More

Susie + Catherine's Tomato Tart

Susie + Catherine's Tomato Tart

The recipe comes from my mom (who got it from her friends) and by the time the recipe got to me, it was whittled down to the very basics - not many measurements, next to no instructions. But these flavors are so good together, and the idea is simple enough, that a few extra slices of tomatoes here, a dollop of mustard there will only make it better. 

Read More

Braised Artichokes

Braised Artichokes

In celebration of this spring crop that is ideal for our SF environment, we’ve been cooking them all week – both large and small. Any way you eat them, artichokes are a bit of work to prepare; either by steaming them whole until finally those tough outer leaves become tender, or by trimming them up and focusing all your cooking (and eating!) attention to the tender and delicious heart. 

Read More