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I'm amazed at how superior your vanilla is!
- Des, The Grommet

Healthy Cooking

Couscous or Millet Salad with Apples, Cranberries and Smoked Turkey

This is a salad with autumn and winter written all over it. As the days grow shorter and the weather turns colder this salad has the heft to fill you up as a main dish and it doesn’t require lettuce unless you want it to. You can make it ahead of time and serve it chilled or room temperature or make and eat it when it’s slightly warm.  Add a cup of soup and dinner is solved. It travels well and doesn’t wilt — perfect for work or a potluck. You can use leftover Thanksgiving turkey, instead of smoked turkey, or use some of each as the smoked turkey flavor makes the salad pop. It keeps well in the fridge and the Honey Mustard Dressing is addictive. Couscous takes just minutes to cook, you can shell the pistachios while watching Netflix and throw the last ingredients together in 15 minutes.

Vanilla Scented Delicata Squash and Asian Pear Salad

I love to peruse the farmers market each week to see what’s just come in and stock up when it’s last call on something I don’t want to leave. Late summer and early autumn are an especially interesting time. A wealth of squashes and tomatoes, pears and apples are demanding attention but there are also late peaches, plums and berries that will soon be gone. What are we supposed to do; buy it all? When I went last week, I’d been thinking about what a squash salad would look like. Butternut always comes to mind, but I wanted something different. Standing in front of the Delicata squashes, my mind said, YES. Then a vendor gifted me two Asian pears. Perfect combination. And then I thought radicchio. The combination of colors, and the slight bitterness of the radicchio would complement the sweet squash and pears. Welcome Vanilla Scented Delicata Squash and Asian Pear Salad!

Asparagus and Sugar Snap Pea Salad

 

Is it even possible to have too many salad recipes? Possibly if you hate fruits and vegetables, but then you wouldn’t be reading this recipe, right? The options are limitless, especially if you’re willing to experiment. So when I read a recipe featuring only sugar snap peas, I paid attention. They grow well on the California Coast, so we eat them with dips, cut into chunks in salads, and of course a stir fry, but it never occurred to me to use them as a single ingredient salad.

Israeli Hummus

A friend of mine shares her copies of Bon Appetit with me, which I love as there’s a theme for each magazine. The photos are smart and some of the recipes beg to be tried.  It’s a great way to get inspired and who doesn’t need that? This last month was subtitled, “The Foods We Crave Now And How To Cook Them.”

Stylish, Delicious Winter Salads

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Love salads as an entree but when the weather turns cold, not so much? That’s my problem. Easy to make, they can be as simple or complex as your mood or time allows, they’re healthy and, if you’re clever, you can get in your days’ worth of greens at one sitting. The problem? Facing a crisp, cold green salad on a cold, wet or snowy day! So, what’s the alternative?

Wild Rice, Chickpea and Cherry Salad

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Washington State may well remember 2017 for the abundance of its sweet cherries from the Yakima Valley. The record crop came in late but the fruit has continued for nearly two months, with unusually low prices and delicious, plump fruit. For those of us who nearly turn into myna birds during cherry season, it has been cause for celebration.

Burrata with Fresh Asparagus and Fava Bean Salad

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Burrata, how I love thee and all your creamy deliciousness! If you’ve never tasted burrata, it may be time to treat yourself. It’s the rich cousin of fresh mozarella, which by the way, is infinitely more delicious than its other cousin, the more easily available, rubbery, vacuum-packaged mozarella. Burrata has an outer shell made from Mozarella, that is like a pouch. Cream and stringy curd pieces are stuffed into the pouch, so when it’s cut open, there’s a wonderful creaminess that keeps the interior of the ball deliciously soft and rich and leaks out onto the plate.

Master Sauce Chicken

 

IMG_4796_FotorRecently I reconnected with a recipe I learned to make from a boat maker on the West Marin coast. He was raising his four children alone and, as they reached their teens, they rotated cooking chores, with each of them specializing in a type of cuisine. It made meals varied and interesting. Weekends, as I recall, were negotiable and depended on who was home. Ed’s specialty was Chinese; Master Sauce Chicken and Eggs Foo Young. While the latter was good, I fell in love with Master Sauce Chicken, as the sauce can be reused in a number of different ways. (One of my favorites is to use it over meatloaf instead of ketchup.) 

Asian Inspired Salmon

Fresh salmon is amazing. Ask any bear living along the Pacific Coast, and it will fully agree, assuming it’s not considering you as its next meal. It is rich, meaty, and delicately flavored. As a result, whether you cook it over a fire, grill it, or prepare it in the oven, the sauce should enhance, not overpower, the salmon. 

Savory Vegetable Galette

Spring farmers’ markets and produce stores are so wonderful to peruse and fill our bags and baskets with their deliciousness. Finally, choices other than kale, cabbage and iceberg lettuce! Everything just pops and begs to be eaten — lettuces, baby spinach, leeks, garlic shoots, baby carrots, English peas, snap peas, asparagus, fava beans, even little zucchinis and squash blossoms. Woo-hoo! Sadly, some things are harder to find, specifically artichokes. This is a big blow for people like me who adore them. The problem? A lack of bio-diversity.

Shrimp and White Bean Salad with Citrus-Mint Dressing

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While a chilly winter day complete with snow flurries is thrilling in November or December, by March who needs it, especially a late season blizzard or ice storm! And it isn’t just the weather. Market produce looks tired (except for the kale and cabbage), and finding good lettuce can be a fantasy . While I now live near America’s “salad bowl,” I was born in Cleveland, so I know how winter can drag on and on.

Smoked Rainbow Trout and Endive Salad

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Just a few weeks ago I’m sure I came across a recipe for Smoked Trout and Endive Salad. It was posted by someone who said she had discovered the recipe in Alice Waters’ American Vegetable Cookbook. It sounded like a great base for a full meal salad. Later, when I attempted to check on the dressing ingredients, I couldn’t find the recipe anywhere, including Alice’s cookbook, which leads me to wonder if I dreamed it.

Persimmon and Pear Salad with Blue Cheese and Pecans

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When the weather outside is cold and damp, salad isn’t the first thing that comes to my mind when I’m planning a meal. That said, salads are a refreshing contrast to a rich, heavy stew, a hearty grain dish, or roasted meat. I like the subtle sweetness and crispness of Fuyu persimmons and Japanese pears, but if neither is available or you prefer, substitute firm, crisp apples and grapes. The salty, sharp character of blue cheese balances the sweetness of the fruit. A good appetite stimulator! And trust me on the vanilla. It always brightens salads.

Brussels Sprouts with Pistachios and Pomegranate-Vanilla Glaze

 

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In the mid-1980s I wrote the Artichoke Cookbook. It was quite successful and so the Brussels sprouts growers on California’s Central Coast asked me to write a cookbook for them. My then husband said he would leave me if I did; he hated them that much. I didn’t write the book though we did part ways a few years later and, after he left, I brought Brussels sprouts, among other things, back into my life.

Bob’s Red Mill Flour Review

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Why I love Bob’s Red Mill flour and other products and use them daily

Bob Moore and I met at the January 2016 Specialty Food Show in San Francisco. I felt as excited as a teenager meeting Beyonce as Bob has been one of my heroes for a very long time. While waiting in line one of his employees commented that he really loves to talk with the public. I told him that I would do my best to keep our conversation short but it would be hard given my admiration for him.

Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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