On a recent trip to the market, I happened to pick up some mushrooms – large portabellas and a few shiitakes. This Mushroom Frittata with Gruyere and a touch of fresh mint leaves is the recipe where those mushrooms ended up. If you find yourself at a Farmers Market, pick
I love soup any time of year and for any meal. This one happens to be one of my absolute favorites. Summer Fresh Minestrone is so healthy and so chocked full of vegetables – you will be eating it for lunch and dinner until its gone. It’s easy to prepare,
There is such an abundance of zucchini throughout the summer, and endless possibilities for preparing it. The recipe for these Stuffed Zucchini Blossoms uses the beautiful yellow blossoms as well as the small vegetable attached at the base. Just the idea of cooking and eating flowers makes me so happy!
A classic Italian dish. This Tricolore Salad is definitely one of my favorites. Tricolore refers to the three colors of lettuce: radicchio, arugula and endive. It is a salad made of three bitter lettuces or chicories. Similar to my Radicchio Salad which consists of just the one lettuce (chicory), this
This recipe has been adapted from the Jicama and Grapefruit Salad at the Slanted Door in San Fransisco. It is one of my favorite restaurants in the bay area featuring modern Vietnamese cuisine. I am always on the lookout for new ingredients to spruce-up a salad and even though Jicama
Asparagus and Parmesan Frittata is yet another super easy meal that you can whip up in a matter of minutes. It’s definitely pantry friendly You always have eggs, right? And probably some vegetables and cheese in your fridge? Some herbs to throw on top?? If so, you are ready to
Zucchini Fritters with Herb Yogurt has to be one of my favorite ways to eat zucchini. At this time of year, as anyone who has a vegetable garden can attest, there is always an abundance of zucchini. They take over the garden and grow faster than you can use them
Spinach and Ricotta Gnocchi with Fresh Tomato Sauce is one of those dishes that transports me back to my childhood. My grandmother would make chicken and dumplings for me when I was very young and I have a lingering soft spot for any type of dumpling all these years later.
How happy was I when I opened my refrigerator today and saw the Tomatillo Salsa Verde I had whipped up yesterday. I was able to make a perfect lunch with a hodgepodge of ingredients from my fridge and cupboard. These Veggie Tacos with Tomatillo Salsa Verde can be thrown together
I hadn’t made this in many years and for some reason, I had a hankering for Italian Bruschetta the other day. An Italian classic, loaded with tomatoes, basil, garlic, olive oil and balsamic vinegar – the mouth-watering flavors of summer. Bruschetta is served on seared thick slices of crusty Italian
Quiche Lorraine
Pineapple & Shrimp Fried Rice
Pesto Pasta with Green Beans and Potatoes
Chicken Meatballs with Peanut Sauce
Lemon Basil Dressing
Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.
Get the recipes for my favorite sauces and dressings to boost your everyday cooking and use on everything!
