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Zucchini, Crookneck Squash, and Carrot Pasta

July 23, 2012

Thin strips of fresh garden zucchini, summer squash, and carrot combine effortlessly with a bowl of Parmesan-flecked spaghetti. The result is simple and delicious. A delicious preparation that is a family favorite.

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Fourth-of-July Pie Pops

July 5, 2012

These fruity, kid-size pies on sticks beat out cake pops any day of the week. Filled with raspberries or blueberries, they make a delicious treat to cap off a Fourth of July barbecue.

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Early Summer Strawberries

June 17, 2012

The kids usually find the first few ripe strawberries in late May, rifling through the leaves of our overgrown patch looking for any sign of the scarlet-colored fruit underneath. It isn’t until mid to late June that our plants begin to show real signs of progress, dropping berries over the side of the planter box […]

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Fresh Summer Rolls

June 7, 2012

Our school year drew to an end yesterday, making this our first official day of summer. Today we begin a season of trampoline jumping, bike riding, and sprinkler hopping—making way for some pretty consistent summertime snacking. Since three growing kids and their friends can do much to quickly and efficiently winnow down our summer snack […]

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Empanadas on the Argentine Grill

May 17, 2012

Crisp, meat-and-potato–filled empanadas are the ideal introduction to a traditional Argentine asado. Based on the recipe of South american über-chef, Francis Mallman, the palm-sized meat pastries are a slightly lighter version of the original.

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Pasta Primavera

May 2, 2012

Fresh pencil-thin spears of asparagus. Shelling peas in plump pods. Taut bulbs of green garlic and spring onions. Baby carrots topped with long, feathery fronds. Tender greens. To the gardener and cook, these are among the most satisfying  harbingers of spring. Living in the countryside, especially one as immersed in agriculture as Sonoma, the May landscape […]

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Chimichurri from the Spring Garden

April 13, 2012

An abundance of Italian parsley from the springtime garden provides the star ingredient in Chimichurri—a pungent herb and garlic sauce of Argentinian origin. It serves as both pungent marinade and flavorful sauce for thin slices of grilled flank steak.

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Springtime Carrot Cupcakes

April 9, 2012

The first day of spring break fell on Good Friday this year. These spring-inspired cupcakes seemed a good way to celebrate. The kids made the cakes themselves, using decorations cut from tinted fondant with the tiny cookie cutters we had on hand. They are equally delicious served plain. The combination of grated carrot and golden […]

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The Chicken and The Egg

March 29, 2012

This dramatic parmesan and gruyere soufflé is light, airy, and perfectly cheesy. Simple ingredients and instructions make it easy. You can prepare it ahead, whipping the whites and folding them with the cheesy béchamel just before baking.

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Rapini Season

March 12, 2012

Broccoli Rabe, also known as rapini or broccolini, is a nutty-flavored and slightly bitter member of the brassica family. Stems containing long upright leaves, small broccoli-like clusters and small yellow flowers are among the most versatile winter greens. Combined with slivers of sun-dried tomatoes, shallots, and pine nuts over orecchiette pasta, it makes a classic Italian dish.

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