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There’s no lettuce in this salad, but plenty of color! It was created by Fogo de Chão, a Brazilian churrascaria (steakhouse) with locations in the U.S. and Brazil. The chefs have combined three bright colors tossed in a light vinaigrette. It’s easy to do the same at home. For the green: sugar snap peas (whole…
Continue reading “RECIPE: Green, Purple & Red Salad”
Green goddess: fresh-picked sorrel. Photo courtesy Good Eggs | SF. If you hadn’t read the headline or the caption, would you have been able to identify the leafy green in the photo? Growing wild in grassland habitats, sorrel has long been cultivated as a garden herb and leafy green vegetable. It’s a member of…
Continue reading “TIP OF THE DAY: Sorrel”
Here’s what’s in season for Spring. Not everything may be available in your area, but what is there should be domestic—not imported from overseas. Some of the items are harvested for only a few weeks; others are around for a while. So peruse the list, note what you don’t want to miss out on, and…
Continue reading “PRODUCE: Spring Fruits & Vegetables”
If you haven’t already done so, it’s time to roll out spring recipes. Scafata is a dish from the Umbria region of Italy, typically made with spring vegetables such as artichokes, escarole, fava beans, green (English) peas, and Swiss chard, and flavored with basil, mint, and often, guanciale (bacon made from the jowl of the…
Continue reading “RECIPE: Spring Salad With Prosciutto”
Wild nettles. Photo courtesy Good Eggs | San Francisco. If you like to scour farmers markets looking for rare seasonal delicacies, keep an eye out for stinging nettles, Urtica dioica. Now there’s a name that can get the juices flowing—or not. Some varieties have no sting or burn*; those that do can be neutralized…
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