High Five Fridays: Peas and Thank Youfeatured
Eating seasonally wasn’t something I thought much about before moving to San Francisco. It’s pretty remarkable the level of commitment to seasonal eating here, of waiting until something is at the peak of its readiness, of not rushing it. I had lunch at the lovely 20th Century Café yesterday and when I asked for tomato on my bagel, was told apologetically, “Sorry, we don’t have tomato, it’s not in season right now.” At first I was surprised. But then, I felt a little sheepish for even asking. Of course not, it’s way too early for tomatoes. I suppose it is better to have no tomato than a sub-par, out-of-season, faint shadow of a tomato.
There’s something special about getting to taste something after a year of anticipation, the gratitude after the long wait, not to mention the satisfaction. And while I have quite awhile before I get to sink my teeth into juicy sweet summer tomatoes, the time for peas have arrived! Plump English garden peas, tender sugar snap peas, crisp snow peas…here are 5 recipes that will have you doing the Spring happy dance:
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Coconut Cashew Granolafeatured
Homemade granola was one of the first recipes I ever posted on LMS. It’s an old standby that has served me well, and one that I know I’ll go back to time and time again because it lends itself so well to riffs and variations. Recently, I took a slight departure from the OG and landed on something too good to not share. This Coconut Cashew Granola is what I can’t get enough of these days.
Coconut oil replaces the olive oil in the old recipe, and sweet flakes of roasted coconut chips, almond slivers, and buttery cashews are all the add-ins this granola needs. If you’re into big chunky clusters of granola (um chea, who isn’t?), you’re in for a treat. I’ve picked up a few secrets on how to get chunky granola and I’m sharing them with you today! Yayyy, granola chunks! Yeah, real granola has a little sumpthin sumpthin you can grab on to. That’s right, I took it there.
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High Five Fridays: Easter Brunchfeatured
It’s about time I brought back High Five Fridays! This edition is all about brunch and we’re celebrating with dishes fit for an Easter celebration – or any celebration for that matter! A celebration of spring, and sunshine, and you! So hop to it! These are five recipes you’ll adore:
- Deviled Eggs with Quick Pickled Asparagus. Deviled eggs are so retro chic these days. I just love the combination with the pickled asparagus and dill here.
- Kouign Amann. This is kouign amann, the easy and fast way. If they are even a fraction as good as they look, I’m in trouble. And if you’ve never heard of these flaky, buttery, caramelized sugary bombs of delicious, well, you are in for a treat.
- Poached Eggs Recipe in Tomato Sauce on Toast. Soft baked eggs in a rich tomato sauce. Brunch perfection.
- Asparagus Salad with Eggs Mimosa. Not to be confused with mimosa the bubbly beverage, eggs mimosa is actually a garnish of finely chopped hard boiled eggs (aka a brilliant way to use up some of those Easter eggs!). This fresh asparagus salad is a springtime staple.
- TREAT YO SELF: The BEST Carrot Cake. This one goes out to you, Easter Bunny. You’ve earned it.
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TECHFoundation Fundraising Dinner: Good Food Good Causefeatured
A few weeks ago I helped cook a fancy 10-course dinner benefiting the SF-Marin Food Bank. The event was organized by The T.E.C.H. (Tech Entrepreneurs Caring and Helping) Foundation, founded my friends Brooke and Maggie to encourage those involved in tech and entrepreneurship to give back to the community through fun fundraising events.
My co-chef, Michael, generously donated all the food costs, so nearly 100% of the ticket price went directly to the food bank. Michael really went all out — I’d expect nothing less from a guy who orders an entire leg of Iberico ham for dinner parties — and we had some pretty fun ingredients to play with. Oysters, caviar, lobster, wagyu, truffles, foie gras…game on!
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