Home, Lifestyle, Recipes

Cranberry Apple Salsa

November 23, 2016
cranberry apple salsa

cranberry apple salsa

While browsing through a box of recipe cards (yes, recipe cards!) from my Mother I came across a few of my own from the 80’s. Food trends come and go—Matcha, acaí bowls and avocado toast are currently popular—and the 80’s were no exception. Quiche, blackened anything and spinach dip were all the rage as was salsa. Salsa became a staple, it gained in popularity as chefs tweaked and played with flavors. Tropical salsas, (hello Wolfgang Puck!) typically paired with the blackened fish, were de rigueur. I don’t remember where I found this recipe, but I made it often. Feeling nostalgic this holiday season, I thought I would revisit and add a few ingredients to bump up the flavor.

Simple to make, this relish is an easy last-minute appetizer or condiment for that turkey sandwich on Friday. We enjoy our Thanksgiving meal at dinner time, so for lunch it’s our tradition to have heavy appetizers. I will add this salsa to our lunch feast alongside homemade persimmon chips and root vegetable chips such as these from Terra Chips.


Cranberry Apple Salsa


  • 1/2 cup picked over fresh cranberries, finely chopped
  • 3/4 cup apple (I used fuji) peeled and finely chopped tossed with 1 tablespoon lemon juice
  • 1/2 cup chopped cilantro
  • 1 tablespoon honey
  • juice of one lime
  • 1 teaspoon orange zest
  • 3 scallions, thinly sliced
  • 2 fresh jalapeños seeded and minced


  1. In a small food processor finely chop the cranberries and apples separately. Or chop by hand
  2. Place in a medium size bowl
  3. Add remaining ingredients
  4. Cover and refridgerate at least one hour
  5. Serve with root vegetable chips or persimmon chips



Home, Lifestyle, Recipes

Red Cabbage with Apples

November 1, 2016
Red Cabbage and Apple Salad

Red Cabbage and Apple Salad


Growing up, my Mother prepared a lot of cabbage. Stuffed (Galumpki), slaw and soup to name a few.  I’m not sure if it was a result of her Polish heritage or that it is a hearty and economical vegetable but it was often on our table.

Farmers’ Markets are overflowing with cruciferous vegetables this time of year. Cabbage, both green and red, broccoli and cauliflower are abundant. On Thursday I noticed the first romanesco , a vibrant Dr. Suess looking vegetable.

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Home, Lifestyle

Weekend Roundup

September 16, 2016


“I enjoy cooking with wine, sometimes I even put it in food….”

Julia Child

Hey, it’s Friday! Here is my weekend roundup. Things to cook, read, visit and enjoy this weekend.


Gather Weekly’s Weekend Roundup!

Make this Sunny day tomato dressing ! If you do nothing else this weekend. MAKE THIS DRESSING! Your weekend will be complete, seriously. I’m not kidding. Make a double batch.  Slather it on grilled bread- with or without burrata-add it to quinoa or pasta or eat it straight from the jar. Use slicer tomatoes, not cherry tomatoes. I’ve made it with both types, having the tomato flesh exposed to the marinade is key. And whatever you do, once you’ve eaten all the tomatoes, do not discard the marinade. Toss it into salad, into a bloody Mary or drizzle it on scrambled eggs.

Visit  Cornerstone Sonoma. Its somewhat recent collaboration with Sunset Magazine has revitalized this Wine Country gem . There is live music, an ice cream cart in the Sunset Test Kitchen and plenty of wine and food options. All ages will appreciate the gardens, download their app for a self-guided tour or book a docent lead tour. Admission is FREE!

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Farmers Markets, Home, Lifestyle

10 Things To Do With Herbs

September 13, 2016

It happens most every time I buy a bunch of herbs. I use one tablespoon for a recipe and then the rest is placed in my vegetable bin only to find itself being pushed further and further back until, one day, I notice a not so pleasant odor and discover a slimy, dark mass and wonder how long it’s been there. Sound familiar? Here are my 10 tips for using those herbs so they won’t end up in your compost bin.


Compound Butter

It sounds super fancy but it’s really just butter with add-ins. Take a stick of softened butter and add herbs. Re-form using plastic wrap or parchment. Place in refrigerator to harden if you plan to use soon, in the freezer if not. Once firm it can be sliced and added to many dishes or placed on top of a steak, think blue cheese and shallot butter. Having a log of garlic and Italian parsley butter to slather on bread for garlic bread is a last minute wonder, or try one of my favorites. Start with one stick of unsalted butter, add one heaping tablespoon of chopped dill, one heaping tablespoon of minced shallot, a teaspoon of lemon zest, an 1/8 of a teaspoon kosher salt and a squeeze of fresh lemon juice. Pulse in a small food processor or mix by hand.

Compound butter

Dill, Shallot, Lemon Juice and Zest Butter

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Farmers Markets, Home, Lifestyle


August 23, 2016

Each week I fight the urge to buy more than I need at the farmers’ market. Summer seems to be the most difficult season to curb this impulse. The array of colors, varieties and abundance are all too attractive to resist.

Farmers Market Peppers

Colorful Peppers at Front Porch Farm

I avoid buying tomatoes about 7 months of the year, but when July arrives and farmers’ stalls are brimming with juicy colorful tomatoes, I look for ways to not only enjoy them everyday but to preserve them without the laborious and time-consuming canning method.

This week I purchased a 20lb box of dry-farmed early girl tomatoes from Tomatero Farm. The box cost $42.00 or $2.10/lb. UPDATE: As tomato yields increase prices drop. I found a 20 pound box for $20.00 at Front Porch Farm. Most vendors that grow tomatoes will sell you a box without pre-order. If you think that you’ll be buying a box that day, I recommend getting to the market as early as possible. However, it never hurts to place an order prior to your visit for larger quantities. If you shop weekly then speak to a farmer about picking up a box the following week. Or, many of the farms have websites with contact information.


Dry-Farmed Early Girl Tomatoes from Tomatero Farm

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