Earlier in the week, I made a stew using slowly simmered pinto beans and crumbled, browned chorizo sausage. I sauted onions, carrots, and celery together to flavor the stew. I combined it all, with the liquid from the leftover beans, and it became…
A fresh bunch of sorrel purchased at the Berkeley Farmer’s Market on Saturday inspired an omelette, with scallions and a light sprinkle of blue cheese. The lemony taste of sorrel might not immediately inspire you to think of an omelette but advice…
Two bunches of startlingly fresh rainbow chard and some leeks from the Merritt College springtime farmer’s market started me thinking about a frittata with an emphasis on vegetables. I thought of using tofu and cottage cheese to “stretch” the eggs…