There's still a chill in the air.
Make some chai.

For a recipe and more beautiful photos, click here. From Kimberley Hasselbrink's The Year in Food.

Prior Recipes

For the holidays, make yourself a simple, beautiful treat.

These Sparkling Cranberries come from Kimberley
Hasselbrink's The Year in Food.

For the recipe, click here.

We love autumn cooking…Look at these beautiful ingredients.

For a delicious Ginger Pecan Pumpkin Muffin recipe
from Kimberley Hasselbrink's The Year in Food,
click here.

Summer peaches beckon!
Click here for a luscious recipe for Grilled Peaches!

We're starting 2012 with another delicious recipe from
Elizabeth Howes at Saffron Lane

Rice Noodles with Dungeness Crab + Citrus-Chili Oil NEW!

Because it's so delicate and sweet, Elizabeth wanted to create a healthy dish allowing the Dungeness crab to really shine. The airy rice noodles keep everything light, while the citrus-chili oil adds a great deal of brightness and punch.

Serves 2-4


  • Finely grated zest of: 1 lemon, 2 limes and 2 tangerines (or 1 medium orange)
  • 1/4 teaspoon crushed chili pepper (we used Urfa chili for its rich, earthy flavor)
  • 1 garlic clove, finely grated
  • 1/4 teaspoon honey
  • 1/4 cup extra virgin olive oil
  • 3 cups crab meat (from about 2-1/2-3 pounds of Dungeness crab)
  • 8 ounces cooked rice noodles, rinsed with cold water
  • 1/2 cup green onions, finely diced
  • Sea salt and pepper to taste


In a medium glass bowl, combine the citrus zest, chili pepper, garlic, honey and olive oil. Season with sea salt and freshly cracked black pepper, to taste. Cover with plastic wrap and allow to sit for at least 30 minutes for the flavors to marry.

In a large sauté pan over medium-high heat, add the citrus-chili oil, crab, rice noodles, sea salt and pepper. Gently and quickly toss to combine. Once warm and completely coated with the citrus oil, remove from the heat and serve in individual bowls. Garnish with fresh green onions and serve immediately.

Hearty Vegetable Soup

If you load a soup with fortifying vegetables such as onions, garlic, carrots and kale, you can think of it as a protector against the attack on your immune system. As unfancy as this soup may appear, it actually has a surprising depth and body to it. There are three little secret ingredients here: a handful of diced pancetta, a can of fire-roasted tomatoes and their tomato-ey broth, and a sprinkle of grated cheese on top. Any hard cheese, nearly, will augment this soup. And those three flavors ­ the pork, tomato broth and cheese ­ make for something vaguely reminiscent of pasta in the broadest sense, keep it from being bland, and place it firmly in the category of healthy comfort food.

Note: This will yield a huge pot of soup. You can easily halve it. Vegetarians can forego the pancetta and just sprinkle a little more cheese on top.

Yield: 8-10 servings


  • 4 ounces thick pancetta, diced
  • 1 medium yellow onion, diced
  • 6 cups chicken or vegetable stock
  • 28 ounce can fire-roasted diced tomatoes
  • 4 medium potatoes, cubed
  • 3-4 medium carrots, diced
  • 1 bunch kale, stems removed and chopped
  • 1/4 teaspoon red chile flakes
  • salt and pepper to taste
  • Parmesan or cheddar cheese for grating

To Prepare

Warm a large, heavy-bottomed pot over a medium flame. Once your pot is heated, add the pancetta and cook until some of the fat has rendered and the pancetta is just a little brown, about 7 minutes, stirring occasionally.

If there is more than a tablespoon of rendered fat, remove the excess. Otherwise, toss in the diced onion and saute until the onions are translucent, about 5 minutes, stirring occasionally.

Add the chicken or vegetable stock, the tomatoes with all of their broth, and the chile flakes and stir. Add the potatoes. Cover and reduce heat to low. After the potatoes are about halfway cooked through (roughly 10 minutes), add the carrots. Cover.

Once both the potatoes and carrots are cooked but still firm, add the chopped kale. Stir until the kale has just wilted.

Ladle soup into bowls, top with grated cheese, and serve hot.

The soup should keep for nearly a week in the fridge, and will freeze marvelously.

Thanks again to Slow Food Marin-Petaluma member Elizabeth Howes for our October recipe.

You can see more of Elizabeth's delicious recipes on her Saffron Lane website.

Organic Chicken, Roasted Poblano, Pumpkin + Black Bean Soup

Here's a fun and simple soup recipe that incorporates a very quintessential fall ingredient: pumpkin. It's not only used as a thickening agent, but it also adds incredible depth of flavor (without tasting one bit like pumpkin pie, I promise). If you have any Chicken Tortilla Soup fans in your house, this is a must try.

Yield: 4-6 servings


  • 3 Poblano peppers (bell peppers may also be used)
  • 2 tablespoons olive oil
  • 2 large organic boneless, skinless chicken breasts
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, finely diced
  • 2 tablespoons ground cumin
  • 1/2 tablespoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 2-1/2 cups organic pumpkin purée
  • 4 cups cooked black beans
  • 6 cups low-sodium chicken or vegetable broth/stock
  • Sea salt and freshly cracked pepper, to taste

To Prepare

Over an open flame, like the burners on a gas stove, place the peppers directly on the fire, turning frequently with tongs, until well-charred on all sides (about 5-7 minutes, please watch carefully). Remove from the flame and place in a brown paper bag for about 5 minutes. Remove from the bag, peel off the skin, remove the stem and seeds and roughly dice the peppers.

(*Note, you can also use raw Poblano peppers if you'd like to skip this step. Just be sure to remove the seeds and ribs so the soup isn't too spicy.)

In a large pot, add 1 tablespoon olive oil and season the chicken breasts with salt and pepper. Over medium heat, cook the breasts for about 5-7 minutes per side, until just cooked all the way through. Remove from heat and let cool for a few minutes. Shred each breast with two forks, holding the meat with one and pulling with the other.

In the same pot over medium heat, add the remaining tablespoon olive oil and the onion and garlic, stirring frequently so the garlic doesn't burn (add raw Poblano peppers here, if using). Let cook for about 4 minutes or until the onions begin to turn translucent. Add the cumin, coriander and cinnamon and cook for another 2 minutes to gently toast the spices.

Add the pumpkin, roasted Poblano peppers, shredded chicken, black beans and broth/stock and stir to combine. Season with salt and pepper and gently bring to a boil. Once boiling, reduce to a simmer and cook for about 20-25 minutes with the lid on, slightly vented.

Garnish with fresh cilantro, if desired + enjoy!

Congratulations to Slow Food Marin-Petaluma member Elizabeth Howes!

Our July recipe is her winning entry from June's Marin Organic Midsummer Night's Feast. You can see more of Elizabeth's delicious recipes on her Saffron Lane website. And kudos to Edible Marin and 123 Bolinas for hosting this spectacular event under the stars!

Star Route Farms Organic Spring Onions, Slow-Roasted with Bing Cherry-Balsamic Glaze

Onions are a natural companion to roasted and grilled meats. These sweet, tart and savory slow-roasted organic spring onions add brightness and complexity to the simple, casual meals of summer.

For the cherry-balsamic glaze (yield: about 1 cup)


  • 1 cup organic Bing cherries, halved and pitted
  • 1/2 cup aged balsamic vinegar
  • 1 teaspoon raw organic honey
  • 1 tablespoon organic extra virgin olive oil
  • Sea salt and freshly cracked black pepper

To Prepare

In a blender, purée cherries and vinegar until smooth. Strain through a fine mesh sieve, pressing on the solids to extract the liquid. Pour into a non-reactive saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to low and let simmer for five minutes. Remove from heat and add honey, olive oil and salt and pepper. Whisk to combine. Set aside.

For the onions:


  • 1 bunch (about 15) Star Route Farms red spring onions
  • 1 tablespoon organic extra virgin olive oil
  • 2 sprigs fresh organic rosemary
  • Sea salt and freshly cracked black pepper
  • Fresh organic thyme, to garnish

To Prepare

Preheat the oven to 400°. Slice the onions in half and remove the root end. Peel the tough, papery outer layer and place in a large cast iron skillet. Toss with olive oil, rosemary sprigs, sea salt and pepper. Roast for about 40-45 minutes* or until lightly caramelized and beginning to soften.

Remove from oven and toss with cherry balsamic glaze. Re-season if necessary and garnish with fresh organic thyme leaves.

*These would also be really great grilled over medium coals until grill marks form and the onions begin to soften.

Serve immediately + enjoy!

Yield: about 4 servings

June's recipe comes from Rebecca Kraft, aka Ms Butterbeans.

Rebecca is currently a guest teaching chef for Whole Foods Market Culinary Centers. She specializes in teaching children how to cook. You can find more information about her cooking classes on the Ms Butterbeans website.

Chef's Note: This dish can be made with any poultry or, traditionally, with ground beef. Adjust cooking oil as needed. It's based on the "Larb" or Laab of northern Thailand. I first made this dish in 1992 from a recipe that I learned from Martin Yan. I have modified it quite a bit since then.

Chiang Mai Lettuce Cups


  • 4 tablespoons uncooked rice
  • 2 tablespoons vegetable oil
  • 1 teaspoon red pepper flakes
  • 2 tablespoons shallots, chopped small
  • 2 tablespoons minced ginger
  • 1 pound ground turkey
  • 3 green onions, thinly sliced (place a damp paper towel over them)
  • 1/3 cup minced cilantro
  • 1/3 cup minced mint leaves
  • 1/4 cup fresh squeezed lime juice
  • 2 tablespoons fish sauce
  • 2 teaspoons sugar
  • Romaine or butter lettuce leaves, washed and chilled
  • Mint sprigs or lime wedges, for garnish

To Cook

1. Prep all your ingredients.

2. Place a frying pan or wok over medium heat until warm. Add the rice; cook, shaking the pan frequently, until the rice is toasty brown, about 4 min. Let cool. Place the rice in a spice grinder and grind to a powder or small chunk for more texture. Set aside 2 Tbsp, and save the rest in your spice cupboard.

3. Place a wok or frying pan over high heat until warm. Add the oil, swirling to coat the sides. Add the red pepper, shallots and ginger. Cook, stirring until the shallots soften, about 30 seconds.

4. Add the ground turkey and cook until browned and crumbly, about 3 minutes.

5. Drain excess liquid.

6. Add the green onions, cilantro, mint, lime juice, fish sauce, and sugar; toss well.

7. Add the 2 Tbsp ground rice and stir until the liquid is absorbed, about 30 seconds.

To serve, mound meat mix into individual romaine leaves and serve like a taco, to be eaten out of hand. Garnish with mint or lime wedges.

Makes approximately 8 tacos in 25 minutes.

For May, we bring you a seasonal recipe from Kimberley Hasselbrink at The Year in Food.

Something happens when the weather first warms up. It feels like vacation, perhaps because it is such a departure from the place that we know as we knew it throughout the winter.

Other things that make the spring weather even better? Salads with pea shoots in them. And fava beans. Salads that are unbelievably easy to prepare, which is important right now, because there are more important things to be doing. Like dancing around to Paul Simon songs, thinking about Chevy Chase in his prime, and drinking wine spritzers.

Pea Shoot Salad with Fava Beans


  • 1/4 pound pea shoots
  • 1 pound fava beans, shelled
  • 4 radishes, thinly sliced
  • 1/4 cup slivered almonds
  • 1 avocado, halved and sliced lengthwise
  • sea salt + freshly cracked black pepper, to taste
  • 3 tablespoons olive oil
  • 1 tablespoon Balsamic vinegar
  • salt + pepper


Bring a small pot of water to a boil. Blanch the favas for no more than two minutes. Place them in an ice bath. When cool, remove the inner shell by either popping the bean out with your fingers or using a paring knife. Set aside. Whisk together the olive oil and Balsamic vinegar. Add salt and pepper to taste.

Toss the pea shoots, radishes and slivered almonds with the dressing. Divide salad among four plates. Top each plate with a quarter of the fava beans and a quarter of the avocado. Serve and enjoy!

Serves 4

It's Spring! Enjoy the change in seasons with this recipe from Elizabeth Howes of Saffron Lane.

Warm Herbed Chicken + Pea Shoot Salad with Tangerine-Honey Vinaigrette

This warm chicken and pea shoot salad exemplifies all Spring has to offer. Brimming with herbs, crisp Easter egg radishes, creamy avocado and sweet-tart tangerine vinaigrette, we hope it will awaken your palate and shake you out of winter hibernation.


  • 2 boneless, skinless chicken breasts
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried lavender
  • sea salt + freshly cracked black pepper, to taste
  • 1 1/2 tablespoons olive oil
  • 1 1/2 cups pea shoots
  • 1/4 cup sugar snap peas, shelled and blanched
  • 5-6 Easter egg radishes, thinly sliced
  • 1 avocado, peeled, pitted and thinly sliced*


Cut each chicken breast in half and place between two pieces of parchment paper. With a mallet, pound each half breast until about 1/4 inch thick.

With a mortar and pestle or a spice grinder, crush the fennel, thyme, rosemary and lavender buds. Sprinkle liberally on the chicken, along with 1/2 tablespoon olive oil and season with salt and pepper. You may have extra herb mixture leftover. Store in an airtight container for future use.

In a large sauté pan, add remaining 1 tablespoon olive oil over medium-high heat. Once oil is shimmering, add the herbed chicken breasts. Cook on each side for about 2-3 minutes or until firm to the touch and cooked all the way through. Remove from heat and tent with foil to keep warm.

To assemble:

Toss blanched peas, radishes and pea shoots (separately) in a little of the vinaigrette. Arrange the radishes, peas and avocado on two plates. Top with warm chicken and pea shoots. Drizzle about 1/2 tablespoon vinaigrette over top of each plate and season with freshly cracked black pepper, if desired.

Serve immediately + enjoy!

Tangerine-Honey Vinaigrette
  • 1/4 cup freshly squeezed tangerine juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely diced shallot
  • 1 small garlic clove, minced
  • 1 teaspoon fresh (or dried) thyme
  • 3/4 cup extra virgin olive oil
  • sea salt + freshly cracked black pepper, to taste

Combine all ingredients in a medium glass bowl, except the olive oil and salt and pepper. Slowly whisk in the olive oil until well-combined. Season with salt and pepper, to your liking.

Serves 2