December 01, 2012

Leeks Vinaigrette

December 01, 2012/ Maggie Marks

Many people come to our garden and ask us what they can grow in our unique climate. While some crops are more challenging, there are many that flourish in our mild weather and sandy soil. Leeks are one such crop that is easily grown in San Francisco backyards. And their mild flavor and bright green color are welcomed into our kitchens this time of year. I love this recipe for leeks vinaigrette – it is the perfect winter salad option when lettuce is less available.

November 01, 2012

Caramelized Fennel with Goat Cheese

November 01, 2012/ Maggie Marks

While I still pass on my black licorice bits to my mom, I have full embraced fennel, raw and cooked, into my kitchen. Here is my new favorite way to cook it, from my new favorite cookbook. I’ve used this caramelizing method after grilling the fennel and on endive as well.

October 01, 2012

Pumpkin Bread Pudding Souffle

October 01, 2012/ Maggie Marks

As much as I love pumpkin curry, and pumpkin soup, or diced and fried pumpkin added to most anything (salad! rice! pasta!), pumpkin really does make such a delicious dessert. I found this recipe a few years ago and love to wow people with the name. Soufflés always seemed fussy, and a little old fashioned, but I’m so glad I looked past that nonsense to make this most ultimate delight. Enjoy!

June 01, 2012

Zucchini-Crusted Pizza

June 01, 2012/ Maggie Marks

Talk to most farmers or avid vegetable gardeners and they will tell you that often squash plants begin the season as a blessing - Tender! Versatile! Delicious! But then things change, and as the months go on the plants keep producing. Suddenly you’ve grilled squash, roasted it, made ratatouille, added a flash of basil or mint or a yogurt sauce to mix it up, and then you’re not sure you can eat it anymore. And while you may not be there just yet, it is only June after all!, soon you’re going to thank your lucky stars for squash pizza crust.

Recipes