Lavender Cinnamon Vinaigrette

Lavender Cinnamon Vinaigrette 1/4 cup extra virgin olive oil 2 Tbs. balsamic vinegar 2 tsp. fresh lavender 2 tsp. fresh basil, finely cut 1/2 tsp. Vietnamese cinnamon 1/4 tsp. lemon salt fresh ground pepper Whisk together all of the finest and freshest ingredients. Drizzle over anything and everything. This truly was another “oh my good…

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Silky Lemon Nutmeg Cream

Silky is sexy… is it not? I think lemons are pretty sexy too. So, when things are both silky and sexy, and then creamy… well, I think we have a winner. I love the inherent sweetness of fresh, heavy, pastured cream. As that couples with the tart tang of fresh lemon juice ~ and preserved…

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Burgundy Basil Butter

In beloved Brian’s words: “Can you put this on a burger?” “I’d eat that on a cracker!” It’s Burgundy Basil Butter ~ a smorgasbord of veggies, herbs, and downright deliciousness. Hunkered down behind a computer screen, editing repetitive documents for a week at a time, I had a hankering to get back in the kitchen…

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Quince Mint and Sweet Potato Rounds

Just last week one of my very nearest and dearest friends sent me the text, “Any idea what to do with quince jelly? I have some but it’s bland and has no flavor.” I immediately shot back ~ “Of course! Mix it with a little honey, some mint, serve it on a crispy sweet potato,…

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Wild Boar and Apricots

Sweet and savory have come together again. They have melded and joined into a flavor marriage of complete and utterly divine bliss. The soft and juicy texture of a sautéed apricots, coupled with the sensational depth of a little shallot and wild boar, along with the intoxicating aromatic dignity of fresh basil creates a palate…

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Chicken Arrabbiata

“Arrabbiata” literally means “angry” in Italian. This sauce is red, and it’s hot, and it’s fiercely delicious. There’s nothing angry about it, in fact. It’s just flaming good. (The “angry” term comes from the spicy red pepper goodness it entails). I have fond memories of childhood special occasions of dining out, and always diving into the Penne…

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California Chicken

As the winter weather continues ~ and the cold air chills my bones ~ I find myself longing for the warmth of the southern California sunshine. (And don’t get me wrong, Wine Country always beckons…always). Scents of citrus, creamy avocados, and bright green produce serve to warm my heart and spirit, if not my physicality….

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Scotch Eggs and ‘Sghetti

I’ve been dying to delve into the kitchen to try the famous “scotch eggs” widely consumed in the Paleo community. I have to admit, though, they have been a bit intimidating. Most recipes bread and fry the little boogers. That’s not for me. But baking the meaty eggs to a crispy crust, while maintaining a bright…

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My Sweet Surprise – Recipe Revisit

  Just a few years ago, I was introduced to the delectably sweet surprise of Japanese sweet potatoes. These suckers are amazing. Deep purple on the outside, and rich and buttery yellow on the inside, the starchy sweetness is indescribable. Here in my neck of the woods, they are really hard to come by, and,…

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Chicken Royale

Purple embodies the balance of red’s stimulation and blue’s calm. This dichotomy can cause unrest or uneasiness unless the undertone is clearly defined, at which point the purple takes on the characteristics of its undertone. With a sense of mystic and royal qualities, purple is a color often well liked by very creative or eccentric…

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