Spring Onion Tart with Figs and Goat Cheese

I really like figs and goat cheese (very stinky and aged even better), and arugula. I’d gotten a bunch of spring onions at the farmer’s market and wanted to do something a little different. This tart, with an almond crust sounded fun so with alterations, it became a light dinner. I used my last jar […]

Using the Harvest: Baby Bok Choy

No, they are not aliens from outer space! Subdued and mellow, it plays well with other ingredients. It has a slight celery taste but is much more exciting. When cooked, it absorbs flavors from pan partners. These characteristics make it simple to cook and result in palate pleasing dishes. I would be remiss if I […]

Coconut Tapioca with Mint Syrup

Local authors Dina Guillen and Michelle Lowrey–authors of The Plank Grilling Cookbook–have just written a new book with perfect timing. Cooking Club: Great Ideas and Delicious Recipes for Fabulous Get-Togethers was released just in time for the outdoor eating season. The Folsom residents write about their years of fun as members of a dining club–a […]

Have You Tried?: Lemon Grass Kitchen Sauces

What: Mai Pham, chef of Lemon Grass restaurant and local cookbook author, has just released three Lemon Grass Kitchen sauces in a jar. There are two Thai versions: Green Curry and Yellow Curry, and a Vietnamese version: Lemongrass Ginger. They’re all 8-ounce jars that make 6 servings using the recipe on each label. Why: I […]