California Dreamin’: [Baked] Artichoke, Fennel and Blood Orange Salad

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This salad was inspired by my visit to the San Francisco farmer’s market by the pier (at least the way I remember it). The ingredients are all local to the wonderful state of California. I’m offering up two versions. One… Continue Reading

Swiss Chard with Anchovies and Garlicky Bread Crumbs

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Making this dish with Swiss Chard is a serious feast for the eyes. But don’t stop there. Use this method for cooking broccoli, spinach, rapini and even kale. We just decided to use Swiss Chard because it is December and… Continue Reading

Something to Keep the Vampires Away: Garlic Confit

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If you’ve planted garlic in the edible garden, now is the time for harvest and to get the new bulbs into the ground before the ground freezes up. Garlic can be classified into to types: Hardneck and Softneck Hardneck garlic… Continue Reading