I was a first time attendee at the conference this year where we learned how we can help spread the word about getting more produce onto everyones plate. Mr. Melon Head was part of the entertainment at the event. I asked him how he was doing and he said, “I’m feeling a little melancholy.” 😉
We had a fantastic time talking to folks at the Yuma Lettuce Days Festival the first weekend of March. On Saturday we introduced Lollipops (Kale Sprouts) to hundreds of attendees at the festival. Click below for the recipes. Citrus Lollipos with Toasted Pecans…
We are looking forward to the Yuma Lettuce Days Festival. We will be serving up the following recipes! If you’re in town, stop by and say hello! Just click on the recipes below. Frisee treviso flyer recipe Citrus Lollipos with Toasted Pecans Flyer
I love using a mandolin to slice fennel paper thin. We made a yummy slaw with the fennel, lacinato kale and a lemon parsley dressing with honey. Don’t miss out on using fennel this season in your recipes.
On a cool day its great to warm up with a bowl of vegetable hot and sour soup.
Lemon Quinoa Dolmas are beautiful and delicious. This recipe is featured in the Winter issue of Green’s Cookery and is a great appetizer to take to a party and share with friends. It also works great for lunch or as a snack.
Cook up a delicious soup this week like our Kale Vichyssoise featured in our Winter issue.
The After School Hunger Zone was presented by Chef Teresa Hansen where she shared quick and easy recipe ideas!
We had a DIY Olive Oil Tasting party with the help of California Olive Oil. It works just like a wine tasting but with oil! We went through the 4 S’s: Swirl, Sniff, Slurp & Swallow. The group faves were Abequina, Millers Blend and Garlic olive oil. I love to cook with the garlic olive…
This weekend we will be doing a blind taste test of olive oils. It is like a wine tasting but with oils. According to California Olive Ranch there are the “4 S’s” to an olive oil tasting: Swirl, Sniff, Slurp and Swallow.