Fall is here. It is hard to believe. The past few months have been so delightful with many great projects. I have been in the kitchen and studio a lot, which makes me so happy.
Here is a project for my public relations friend, Roberta Klugman. Roberta wanted a pumpkin pasta dish that can be whipped together fast for her readers who are either vegan or have vegan guests. All ingredients are from Rockridge Market Hall, Oakland, CA. Scroll to the bottom for the recipe downloads.
My recipe creation always marries fresh seasonal ingredients, flavor balance and explosion, and the visual presentation. All of the food is always real and gets eaten, no tricks. I hate wasting food and always want my creations to work and be enjoyed by all.
Roberta and I also came up with a fall tri-color pasta salad idea. It uses shredded rotisserie chicken, tricolor pasta made with beets and kale, grapes, hand-torn frisée and radicchio, shaved purple radishes, and Meyer Lemon EVOO dressing. It is great for a cozy weekday night or a dinner party!
Olio Nuovo is here. I love its green splendid glory and rich, delicate flavor. Thanks to Samir of the Olive Truck who brought this to my studio moments after he milled it. Just look at the color!
Here is a delicious recipe for raw veggies in stemless glasses with Olio Nuovo. It features root vegetables and greens along with the Olio Nuovo. Look at the rich color!
The soup below is my dinner one evening when I just mixed all the leftovers from a few shots into a delicate soup. It is topped with Early Girl tomatoes and fresh herbs but the base is hand-cooked Italian beans and penne pasta.
The beautiful dipping bowl is part of a collection of Mary Judge Olive Dipping bowls I acquired in a collection. Not a week goes by without a prop arriving here!
I can’t wait to share the rest of the EVOO journey and work with you and you can see it soon in Edible East bay.
Here are the recipes!
Need images or content? Get in touch!
