Appetizers and Sides

Summer Recipes

Journey Cakes (aka Johnnycakes) from Patricia Klindienst Author, The Earth Knows My Name (Boston Press 2006) (September 13, 2008)

Salsa de Fruta with Tortilla Chips from Jennifer Carden, Author, Toddler Café (August 30, 2008)

Sharlyn Melon with Boccalone Lardo and Torn Basils from Chris Consentino, Executive Chef, Incanto and Co-Founder, Boccalone (August 9, 2008)

Roasted Red Pepper and Walnut Spread from Dana Jacobi Author, Essential Best Foods Cookbook (July 25, 2008)

Slow-Cooked Pork Belly on Scallion-Bacon Soda Bread with Pickled Summer Squash from Michael Dotson, Martins West (July 12, 2008)

Fig Salad with Pomegranate Syrup from Stephanie Rosenbaum, author of Honey from Flower to Table (Chronicle Books) and Williams-Sonoma Kids in the Kitchen: Fun Food (Scribner). (July 1, 2008)

Sorensen Family Blueberry Salsa from Kim Sorenson, Triple Delight Blueberries (June 21, 2008)

Cucumber and Radish Raita from Laxmi Hiremath, Author of The Dance of the Spices: Classic Cooking for Today’s Home Kitchen

Heirloom Tomato Marmalade with White Truffle Oil from Max Duley, Director of Hospitality/Executive Chef, Peju Winery

Old Fashioned Dill Pickles from Todd and Jordan Champagne, Happy Girl Kitchen

Our Favorite Pepperonatta from David Winsberg, Happy Quail Farms

Spicy Whole Grain Kamut Salad from Susan Beach, Chef, Recipe Developer and Tester

Crunchy Fried Tomatoes from Rozanne Gold, Kids Cook 1-2-3

Heirloom Tomato Galette from John Toulze, the girl & the fig

Avocado Salsa from Dona Savitsky and Thomas Schnetz, Doña Tomâs

Marinated Halibut with Seasonal Vegetables and Avocado Corn Relish from Stephen Gibbs, Hands On Gourmet

Eggplant Involtini with Sun-Dried Tomatoes & Almonds from Linda Hillel, Cooking Instructor

Grilled Bread with Spicy Red Relish from Joanne Weir, Cookbook Author and Television Chef

Panzanella Bread Cup from Josh Miller, Work of Art Catering

Baked Eggplant Caponata with Roasted Red Pepper Coulis from Ryan Goldsmith, Daily Harvest Catering

Savory Crepes with Chevre, Shiitake Mushrooms and Smoked Trout from Chef Samantha Smith

Summer Vegetables in Green Chile Atole with Fresh Cheese fromDavid Rosales, Fonda

Caponata from Craig Stoll, Delfina

Fresh-Stretched Mozzarella With Marinated Summer Vegetables from Craig Stoll, Delfina

Zucchini and Mint-Stuffed Squash Blossoms from Brian Streeter, Cakebread Cellars

Fall Recipes

Fig, Caramelized Fennel & Chevre Bruschetta from Sascha Weiss Executive Chef, Lettus Café Organic (September 6, 2008)

Toasted Pumpkin Seed and Mixed Greens "Pesto" from Charles Vollmar, Chef and Owner, Epicurian Exchange

Apricot Coins and Monterey Jack-Emmentaler Fondue with Fennel and Tomatoes from Laura Werlin, Cookbook Author

Bok Choy with Shiitake Mushrooms from Lulu Yang, Lulu's Kitchen

Sherry Glazed Figs Stuffed with Toasted Walnuts and Cheese from Cookbook Author Marie Simmons

Delicata Hazelnut Blintzes from Chef David Hurt & Chef Daniel Capra, Paula Le Duc Catering

Seared Portobello Mushrooms & Grilled Radicchio with Buckwheat Honey and Manchego Cheese from Chef Mani Niall

Kale, Sun-dried Tomato & Goat Cheese Pesto from Cooking Instructor Linda Hillel

Butternut Squash Bread Pudding with Leeks & Bacon from Bibby Gignilliat

Blue Cheese Pecan Shortbread from Jennifer Cox, formerly of Citizen Cake

Braised Green Cabbage from Cookbook Author Molly Stevens

"Drowned" Broccoli Rabe with Tomatoes & Pancetta from Cookbook Author Joyce Goldstein

Wild Mushroom Ragout from Sondra Bernstein, The Girl & The Fig

Farmers' Market Autumn Ribollita from Keith Luce, formerly of Merenda

Winter Recipes

“New Joe Special” from David Little of Little Organic Farm (February 9, 2008)

Grilled Potatoes and Persimmons from David Little of Little Organic Farm (February 9, 2008)

Scallop Ceviche with Grapefruit and Avocado from Alexandra Lopez, "The Food Diva" (May 3, 2008)

Couscous With Almonds And Parsley from Bibby Gignilliat,Parties that Cook

Gratin of Potato, Fennel and Leeks from Charles Vollmar, Epicurean Exchange

Dungeness Crab and Portobello Mushrooms from Jeffrey Axell, Executive Chef, Hyatt Regency San Francisco

Collard Greens with Parsley-Caper Sauce from Charles Vollmar, Chef and Owner, Epicurian Exchange

Winter Squash Fritters with Sweet and Sour Tomatoes from Lesley Stiles, Market Chef, Contra Costa Certified Farmers’ Markets

"Guitar String" Pasta with White & Green Asparagus from Tony Mantuano, Spiaggia Restaurant

Asparagus with Pancetta & Oyster Sauce from Lulu Yang, Lulu's Kitchen

Lemon Garlic Roasted Asparagus from Lulu Yang, Lulu's Kitchen

Pan Roasted Asparagus with Balsamic Vinaigrette from Lulu Yang, Lulu's Kitchen

Garlic-Lemon Fried Potatoes from Lulu Yang, Lulu's Kitchen

Dungeness Crab Tortino from Ruggero Caldadi, Pesce Seafood Bar

Spring Recipes

Three Crostini from Tia Harrison, Avedano's Holly Park Market (June 3, 2008)

Elegantly Simple Deviled Eggs from Sandra Keros, Healthy Focus (May 10, 2008)

Trio of Crostini: Braised Artichokes, Roasted Spring Onions and Roasted Beets with Fennel from Liza Shaw, A16 Restaurant

Pistachio and Salmon Koofteh from Hoss Zaré Executive Chef/Owner, Zaré Napa

Nettle Polpettini from Christophe Hille, A16 Restaurant

Fresh Mint Rice - Pudina Bhat from Laxmi Hiremath Author, The Dance of the Spices: Classic Cooking for Today’s Home Kitchen

Nettle Gnocchi from Christophe Hille, Chef, A16 Restaurant

Marinated Fresh Baby Artichokes from Linda Carucci, Author, Cooking School Secrets for Real-World Cooks: Tips, Techniques, Shortcuts, Sources, and Hints

Pan Roasted Squid with Iacopi Farms Gigande Beans, Rapini and Meyer Lemon from Staffan Terje, Perbacco Ristorante and Bar

Shaved Asparagus with Smoked Trout and Pistachios from Rick DeBeaord, Café Rouge

Strawberry Ceviche from Chris Borges, Taste Catering

Stuffed Squash Blossoms with Tomato Fondue and Basil Oil from Bridget Batson, Hawthorne Lane

Sourdough Cheese Herb Scones from Jessica Prentice, Wise Food Ways

Asparagus Frittata from Jessica Prentice, Wise Food Ways

Asparagus Frittata from Cookbook Author Joyce Goldstein

Fava Bean and Pistachio Pâté from Chef Instructor Linda Hillel

Fava Bean Salad with Garlic and Olive Oil from Chef Instructor Linda Hillel

Shrimp and Pork Spring Rolls with Peanut Sauce from Charles Phan, The Slanted Door

Cured King Salmon with Fava Beans, Radishes and Avocado Cream from David Rosales, Fonda

Asparagus & Manchego Cheese Flan with Warm Chipotle-Spring Garlic Cream from Johnny Alamilla, Alma Restaurant

Spring Greens Puree with Homemade Sourdough Crackers from Jessica Prentice, Wise Food Ways

Broccoli Rabe on Toast with Tapenade and Goat's Milk Cheese from Cookbook Author Deborah Madison

Artichokes with Goat Cheese & Prosciutto from Ola Fendert, Chez Papa