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Cooking Our Books: Back to Square One (August 29)

Saturday, August 29 is the third cooking event in our series called “Cooking Our Books.” Our favorite cookbook this time will be from one of the most inspiring chefs ever, Joyce Goldstein.  Back to Square One features recipes from her world-famous restaurant which was in San Francisco from 1984 until 1996. Chef Goldstein bravely explores […]

Scrumptious Spreadables

Grilled Spring Onions with Romesco Sauce Serves 4           Ingredients: 1/2 cup blanched almonds, toasted and ground 1 slice gluten free bread, toasted and chopped fine 2 large garlic cloves, minced or pressed 1 small pinch red pepper flakes 2/3 cup roasted red peppers, chopped 2 tablespoons red-wine vinegar 1/3 cup […]

Easy Summer Appetizer:Roasted Patrone Peppers

Roasted Padrone Peppers Serves 6 Ingredients 2 cups of padrone peppers olive oil sea salt Directions Heat a cast iron or other heavy bottom frying pan (do not use non stick) until pretty hot.  Splash a bit of olive oil into the pan and immediatly throw the whole peppers into the pan.  Let them sautee, […]

Summer Melons: Melon Carpaccio and Agua Fresca

This could not be any simpler. Melon Carpaccio Serves 6 Ingredients 1 ripe, fragrant melon with firm flesh (not too ripe – canteloupe, Galia, honeydew – NOT watermelon because it’s too soft) 1 branch of fresh rosemary 1 tablespoon of fruity olive oil (I prefer the Persian Lime flavor from Stonehouse) sea salt and pepper Directions […]

Quick Bite: Fresh Figs with Pancetta and Fennel

There are a hundred varieties of figs, but we usually find these three in  the market: Black Mission Black Mission figs are extremely sweet (sometimes they even ooze a bit of syrup) and thus are perfect for serving as is or with a more savory partner. They have blackish-purple skin and dark pink flesh. Brown […]