Issue 2 | Spring 2014

GOURMET RECIPES FOR ONEBY KAREN J COVEY

IN SEASON ASPARAGUS

ALL ABOUT EGGS

FRESH SPRING SALADS

ISSUE 2 | SPRING 2014

pasta with peas + prosciutto recipe on p18

contents

in every issue

1 from the editor

2 favorites

4 in season asparagus

8 from the pantry shallots

14 5 ingredients fig + almond crunch yogurt

16 how to risotto

20 the basics caramelized onions

19 kitchen conversion chart

22 equipment list

65 sweet endings lemon mousse

features

12 spring cleaning spices

26 old-fashioned oats

30 all about eggs

38 best spring salads

46 a Mexican fiesta

56 passover beef brisket

58 how to grow an indoor herb garden

62 hosthostess gift lemon cookies

contentsthis page next page page 4 30 31 38 58 Shutterstock

dishing up the best single-serving recipesgourmetrecipesforonecom


gourmetrecipesforonecom

Karen J CoveyFounder + Editor-in-Chief

Creative Directorkarengourmetrecipesforonecom

Jennifer Georgia SparlingCopy Editor

Scott RaymondWeb + Technical Support

Karen J CoveyFood + Prop Styling

Advertising Inquirieskarengourmetrecipesforonecom

General Inquiries karengourmetrecipesforonecom

CONNECT WITH USwwwgourmetrecipesforonecom

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2014 All rights reserved No portion of this magazine can be reprinted copied or used

without the written consent of Gourmet Recipes for One

ldquocooking for one should be celebrated in the same manner as if cooking for othersrdquo

-anonymous

spring 2014 | 1

WELCOME

There is something about spring that makes you want to dust everything off clean out your closets and drawers and start fresh From simple bursts of color for the home to easy ideas for storage and organizing (see some of our favorites on page 2) yoursquove got you covered But donrsquot let the clean-ing stop there mdash spring is also the perfect time to clean out your spice cabinet too (especially if you canrsquot remember the last time you did it)

This issue also highlights the best of whatrsquos fresh this season from asparagus to egg recipes (and did you know how beautifully they go together) Wersquoll inspire you with fresh spring salads recipes for hosting your friends for a Mexican fiesta and an easy and delicious dish to make for the spring holiday

So thanks for stopping by We hope you enjoy the issue It will continue to grow and evolve through the seasons so if there is anything specific yoursquod like to see here drop us an email at karengourmetrecipesforonecom wersquod love to hear from you

As always you can visit the Gourmet Recipes for One website for even more recipes And follow us on Twitter Facebook and Instagram too

xo Karen

to a Collection of Inspired Spring Recipes for OneVOLUME 1 ISSUE 2

2 | gourmetrecipesforonecom

favoritesA collection of our favorite things for home garden + general well being

1 leaning shelf A must-have for organizing small spaces this shelf is made from rapidly-renewable

bamboo and recycled plastic bottles With no supporting hardware necessary just stash it in a bedroom

or bathroom Includes a removable bottom hamper middle towel rack bar and removable top caddy basket

for storage Size 106rdquow x 173rdquod x 531rdquoh $63 wwwwestelmcom

2 times up

This retro-inspired magnetic kitchen

timer is great for small spaces

because it can attach to a fridge

or any other metal surface $1600

wwwschoolhouseelectriccom

This

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ite p

age

top

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and

bot

tom

ww

ww

este

lmc

om r

ight

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oolh

ouse

elec

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opp

osite

top

left

ww

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urla

tabl

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m m

iddl

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eski

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spring 2014 | 3

3 beech wood shelf This beautiful (and

functional) shelf from West Elm help show

off your favorite mugs and towels and keep

clutter off the counter Sturdy enough to store

jars bottles books and includes a stainless

steel hanging rail 24rdquow x 45rdquod x 63rdquoh $55

wwwwestelmcom

4 journals

We love Moleskine for notes recipes and yes

even doodling This set of 3 journals in pebble

grey are sophisticated enough for all your

needs Each includes 64 acid-free pages

with a heavy-duty cardboard cover Journals

available as plain lined or graph 3 frac12rdquo x 5 frac12rdquo

wwwmoleskinecom

5 round French oven

We love this bright sunny yellow color from

Le Creuset Their cast-iron French ovens are

perfect for just about everything and a must

for kitchens big or small Sizes vary

wwwsurlatablecom

6 salt + pepper shakers

Made of glazed ceramic these salt + pepper

shakers perch on a mid-century-inspired

rocking base A welcome and whimsy addition

to your spring table $24 wwwwestelmcom

3

6

5

4


in seasonapricots artichokes arugula asparagus beets broccoli cabbage carrots cauliflower

celery chard eggplant endive fava beans fennel fiddleheads fresh herbs friseacutee garlic

grapefruit greens green beans kale kiwis kohlrabi kumquats leeks lemons lettuce limes

morels mushrooms onions peas radicchio radishes rainbow carrots rhubarb shallots

spinach spring onions strawberries tangerines

did you knowfresh spring asparagus comes in both green and white varieties

asparagus + friseacutee salad

Friseacutee can be a bit harder to find than some

other varieties of lettuce but its mild flavor makes

it well worth searching out This salad is perfect

on its own but is also elegant enough for

entertaining

1 cup fresh green and yellow beans trimmed

3 asparagus stalks trimmed and cut

into 2-inch pieces

Lemon Vinaigrette

1 teaspoon Dijon mustard

Juice from 12 lemon

Salt to taste

Freshly ground black pepper

1 tablespoon extra virgin olive oil

1 small head friseacutee bottom cut off and cut into

bite-sized pieces

14 fennel bulb thinly sliced

1-2 radishes thinly sliced

1 Bring a medium saucepan of water to boil Add

green and yellow beans and asparagus Blanch

for 3-4 minutes until color is bright Remove with

slotted spoon and place in a bowl of ice water to

cool

2 In a small bowl combine mustard and lemon

juice and season with salt and pepper Slowly whisk

in olive oil to emulsify

3 Place friseacutee on a serving plate Remove cooled

vegetables and pat dry with a paper towel Place

on top of friseacutee along with fennel and radish slices

Drizzle vinaigrette over salad and serve

Serves 1

open-faced egg sandwich with asparagus pesto

Homemade pesto may not be the first thing

you think to make with asparagus but it works

surprisingly well

Asparagus Pesto

12 bunch fresh asparagus trimmed and cut

into 2-inch pieces

1 small clove garlic roughly chopped

Salt to taste


14 cup freshly grated Parmigiano-Reggiano

14 cup extra virgin olive oil

Cooking spray for greasing

1 egg

1 slice toasted sourdough bread

1 Bring a pot of water to boil Add asparagus and

blanch for 3-4 minutes until color is bright green

Remove with a slotted spoon and place in a bowl

of ice water to cool Drain and transfer to a food

processor along with garlic salt pepper and

Parmigiano-Reggiano Slowly stream in olive oil

and process until smooth Set aside

2 Meanwhile coat a non-stick pan with cooking

spray and place over medium heat Fry egg to

desired doneness

3 To serve spread a bit of asparagus pesto

on toast and top with egg Season with salt and

pepper and serve

Serves 1

use the extra pestoon top (or mixed into) deviled eggs for an easy Easter appetizer


white asparagus soup with crispy prosciutto

photo James Padilla

spring 2014 | 7


Unlike its green counterpart the outer skin of white asparagus is very bitter and should be peeled

before using I prefer to use a vegetable peeler to do this Slowly because the stalks are fragile and

will break easily A little cream in this soup is worth it to make it nice and silky but you can easily

leave it out if you prefer

1 bunch white asparagus rinsed trimmed and peeled

1 tablespoon extra virgin olive oil plus extra for drizzling

12 shallot thinly sliced

1 small sprig fresh thyme

Salt to taste


1-1 14 cup low-sodium vegetable stock

2-3 tablespoons heavy cream

1 slice prosciutto thinly sliced and cut in half

Toasted ciabatta bread for serving optional

1 Preheat oven to 425degF

2 Chop asparagus into 2-inch pieces

3 In a medium saucepan heat olive oil over medium heat Add shallot and cook until softened about

5 minutes Add asparagus and thyme and cook for another 5 minutes Season with salt and pepper

Add stock and simmer covered for 15-20 minutes until vegetables are tender Remove thyme sprig

and discard

4 Pureacutee soup in food processor or blender until smooth Pour soup back into saucepan to reheat

Add cream and stir to combine Add more stock if needed to reach desired consistency

5 Meanwhile place prosciutto on a baking sheet and bake for 5-7 minutes until crispy Ladle soup

into bowl and top with crispy prosciutto and a drizzle of olive oil Serve warm with ciabatta (if using)

Serves 1-2


from the pantryOnions are a must for any pantry From white yellow and red the options are endless But for something milder shallots are the perfect choice

sweeter than regular onions shallots are a must-have pantry staple

phot

o J

ames

Pad

illa

THE PANTRY LIST This is the short list For a more expanded list

go to gourmetrecipesforonecompantry-list

baking

flours sugars baking powder baking soda

cocoa powder confectioners sugar chocolate

vanilla extract

beans grains pasta + rice

bulgur couscous low-sodium black beans

cannellini beans + garbanzo beans (chickpeas)

pasta quinoa rice

bottled jarred + canned items

canned tomatoes chipotle chiles in adobo

(chipotle salsa) cooking spray low-sodium

stocks oils peanut butter soy sauce tomato

paste (tube variety) vinegars

dry ingredients

breadcrumbs cornmeal cornstarch dried fruits

nuts seeds old-fashioned oats

freezer

frozen fruits frozen vegetables puff pastry

refrigerator

carrots celery cheeses Dijon mustard eggs

fresh herbs horseradish ketchup lemons

limes mayonnaise milk plain Greek-style

yogurt unsalted butter Worcestershire sauce

spices (dried)

bay leaves black pepper cayenne chili

powder cinnamon cumin kosher salt nutmeg

red pepper flakes

sweeteners

honey maple syrup molasses

vegetables

garlic onions potatoes shallots

Shallots are sweeter and milder than regular onions

and are a great alternative in many of the same

applications Plus they are also a nice option for using

them raw as well Use in a vinaigrette when you want

the flavor of an onion but not the strong taste of one

Shallots tend to blend into a dish a bit better where

onions (even finely chopped) still retain a bit more

texture even when cooked If you havenrsquot used them

much in your cooking they are worth trying out

how to buyShallots grow in bulbs and are composed of multiple

cloves Their color usually ranges from coppery brown

to a soft purple with a paleish purple and white interior

Look for shallots that are firm and avoid those with

any dark or soft spots

how to storeKeep your shallots in a dry space (like in a bowl

on the counter) for up to 1 month Do not store them

in a plastic bag as this will trap in moisture and

cause them to rot

how to useShallots can easily be substituted for onions in

almost any dish and are perfect when you want

a subtler taste without the bite of an onion

To prepare them for cooking simply remove the stem

of the shallot along with the papery exterior and then

prepare as instructed for your recipe

For recipe ideas click here


For something heartier make a hole in the center of the pan when vegetables are almost wilted and gently

crack an egg (or two) Cover and cook until whites of egg are set

skillet greens with crispy shallots

spring 2014 | 11


1-2 tablespoons extra virgin olive oil

1 clove garlic minced

Pinch to 14 teaspoon crushed red pepper flakes ot to taste

14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces

Salt to taste


Crispy Shallots

14 cup vegetable oil

1 small shallot thinly sliced and broken into rings

1 Heat olive oil in large non-stick skillet over medium heat Add garlic and red pepper flakes and cook

for 1-2 minutes Add greens and cook for another 1-2 minutes Season with salt and pepper Add a splash

of water cover and cook until greens have wilted about 5 minutes

2 Meanwhile add olive oil to a small saucepan and heat over medium-high heat Add shallots and

fry until lightly golden brown stirring occasionally about 2-3 minutes Using slotted spoon transfer shallots

to a plate lined with paper towels Season with salt while warm

3 Transfer greens to a serving plate and top with shallots Serve warm

Serves 1


spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices

spring 2014 | 13

If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos time to toss them As hard as you may try to keep them fresh dried spices loose their flavor if not used up fairly quickly The best way to tell is to sniff themif they still smell fragrant then keep them If not give them a toss and replenish as you need them

THE ESSENTIALS When stocking up on spices purchase the ones

you use more often first then add others as needed

allspice bay leaves black pepper cayenne

celery seeds chili powder cloves cinnamon

cinnamon sticks coriander cumin curry powder

dry mustard fennel seeds ground ginger

herbes de Provence kosher salt nutmeg old bay

seasoning peppercorns red pepper flakes

saffron sesame seeds vanilla beans vanilla extract


5 ingredientsOne simple recipe made with 5 ingredients or less (not including salt and pepper)

Plain Greek-style yogurt is the perfect base for a quick + easy breakfast for one

phot

o C

assa

ndra

Biro

cco

spring 2014 | 15

fig + almond crunch yogurt

This is a really flavorful topping for a bowl

of yogurt Itrsquos slightly sweet from the honey

and dried figs with an added crunch from the

almonds

4 dried figs stems removed and chopped

1 tablespoon honey plus extra for drizzling

1 cinnamon stick

1 tablespoon toasted sliced almonds

6 ounces plain Greek-style yogurt

1 In a small saucepan heat figs honey 1 table-

spoon water and cinnamon stick over medium-

high heat Cook for 4-5 minutes until sauce is

thickened Remove from heat and discard

cinnamon stick Allow to cool slightly

2 Place yogurt in a bowl and top with fig mixture

followed by almonds and an additional drizzle of

honey Serve immediately

Serves 1

cookrsquos note A bit of orange juice added in with

the figs while they cook adds a subtle citrus flavor

to the finished topping

DO YOU HAVE A GREAT

5 INGREDIENT RECIPE

email us your recipe (and

a photo) and wersquoll share it

with our readers


HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos all done in one pot for a super fast clean-up

Risotto is an Italian rice dish that is cooked in some sort of flavored stock (vegetable chicken beef or fish) until creamy The flavor of the stock you use is generally determined by the other flavors in the finished dish (vegetable stock for a vegetable-based risotto etc) Itrsquos typically made with Arborio rice because the starch content of this particular rice absorbs the liquid better allowing the finished risotto its desired creamy texture

Making risotto is easy It just takes patience and a lot of stirring A LOT And a very watchful eye

The basic technique is the same so once you get it down the options for flavors are virtually endless As the rice cooks yoursquoll see it start to softened and become creamy It takes 20-25 minutes so really the hardest part of making risotto is the patience of constantly stirring it Once cooked the risotto must be eaten right away because it will continue to cook in its own heat and become dry very quickly

spring 2014 | 17

basic risotto

Once you master the technique have fun with it

and try using different ingredients each time The

possibilities are pretty endless


1 small shallot (or 14 medium onion) diced

Salt to taste


1 clove garlic finely minced

14 cup Arborio rice

1-2 tablespoons white wine

1 12-2 cups hot low-sodium vegetable stock

1 tablespoon unsalted butter


1 In a medium saucepan add olive oil over

medium heat Add shallot (or onion) and cook until

translucent about 5 minutes Season with salt and

pepper Add garlic and cook for another 1-2 minutes

Add rice and cook for another 1-2 minutes (you just

want to lightly toast it here)

2 Add wine to pan and cook until evaporated

Add hot stock 12 cup at a time stirring constantly

Continue adding stock a little at a time (just before

mixture gets dry) until rice is tender 20-25 minutes

3 Remove risotto from heat and stir in butter and

Parmigiano-Reggiano Transfer to a serving bowl

season with salt and pepper and serve warm

Serves 1

cookrsquos note Itrsquos important to add hot stock to the

risotto to keep the temperature constant allowing the

rice to continue cooking properly

variations on the basic recipe

SAUSAGE

add 1 sweet or hot Italian sausage casing

removed after garlic and continue to cook as

instructed

VEGETABLE

add 1 cup diced vegetables (such as summer

squash zucchini tomatoes peas)nwith shallot

and continue to cook as instructed

RED WINE

substitute 2 tablespoons red wine for the

white wine

make extra + turn it into

risotto balls or risotto cakes


wwwgourmetrecipesforonecom

Would you like to advertise in theGourmet Recipes for One online magazine

email me atkarengourmetrecipesforonecomfor more information

COVER RECIPE

pasta with peas + prosciutto

This is a easy recipe for pasta with a simple cream

sauce Adding in some fresh spring peas when

theyrsquore in season really helps brighten up this dish

The cream sauce comes together in minutes Be

sure to use some of the pasta water to help thicken

the sauce until you reach your desired consistency

(I tend to like my sauce thick so that it really coats

the noodles well)

3 ounces fettuccine



Salt to taste



14 cup fresh or frozen (thawed) peas

1-2 slices prosciutto cut into 1-inch slices

1-2 ounces Parmigiano-Reggiano finely grated

plus extra for serving

1 Bring a pot of water to a boil and add salt Add

pasta and cook 7-10 minutes until al dente When

pasta is done reserve 14 cup of pasta water Drain

pasta and set aside

2 In a medium sauteacute pan melt butter over

medium heat Add shallot and cook until softened

3-4 minutes Season with salt and pepper

3 Add cream peas and prosciutto and bring to a

gentle boil Simmer for about 5 minutes until peas

are heated through Stir in Parmigiano-Reggiano

4 Add pasta to pan and toss to combine Allow to

simmer for another 1-2 minutes Add pasta water

a little at a time to reach desired consistency for

sauce Transfer to a serving bowl and top with

additional Parmigiano-Reggiano

Serves 1

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Jam

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THE BASICS caramelizing onionsKnowing how to caramelize onions is a great technique to add to your cooking skills Once caramelized the onions become sweet and make a perfect topping for sandwiches and pizzas

Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done

spring 2014 | 21

caramelized onions

Adding in the sugar helps the onions caramelize

a bit quicker For a different flavor substitue the

sugar for balsamic vinegar


1 large onion thinly sliced

Salt to taste


Pinch of sugar

In a medium sauteacute pan melt butter over medium

heat Add onions and season with salt and pepper

Stir in sugar Cook until caramelized and golden

browned stirringly occasionally 15-20 minutes

Malkes apprximately 1 cup

For recipes using caramelized onions click here


equipment listYou donrsquot need every gadget on the market for your kitchen but there are some essential items that you should have to help make cooking easier (and more fun)especially when cooking for one Itrsquos always a good rule to shop for quality over quantity and to build up your stash of equipment as you need it

this collection of dishes is perfect for individual casseroles mac + cheese pot pies or desserts

like crisps + cobblers they can even be used as serving bowls in a pinch

pots pans etc

3 12 quart round dutch oven

9Prime x 13-inch baking pan

baking sheets (small + large sizes)

blender

colander

food processor

immersion hand blender

individual souffleacute dishes (412 + 16 ounce sizes)

loaf pan

mixing bowls (a set of different sizes)

non-stick pan (small)

salad spinner

saucepans (small + medium sizes) with covers

sauteacute pans (small + medium sizes) with covers

stand mixer (or hand mixer)

wire rack

knives

4-inchPrimeparing knife


8-inchPrimechefrsquos knife

serrated knife

sharpener

utensils

can opener

corkscrew

cutting board

microplanegrater (with different sized holes)

ladle

measuring cups (metal or plastic)

measuring spoons (metal or plastic)

meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler

wire whisk (a small + large one)

wooden spoon(s)


old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving

features spring 2014

spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats

OLD-FASHIONED OATS are the perfect base

for granola bars and cookies alike (click here

for bonus recipe)all perfectly portable

for your favorite outdoor adventure

spring 2014 | 27

basic

You can add in anything you like to this basic

recipe such as shredded coconut almonds

walnuts or seeds (mix in with the oats and toast

them for about 10 minutes before continuing with

recipe) or stir in your favorite dried fruit (raisins

cranberries apricots or cherries) to the finished

cooled granola

2 cups old-fashioned oats

14 teaspoon cinnamon

14 teaspoon salt

2 tablespoons unsalted butter

14 cup plus 1 tablespoon honey


2 In a medium bowl combine oats cinnamon

and salt

3 In a small saucepan heat butter and honey

over medium heat and cook just until butter has

melted Pour over oat mixture and coat well Pour

granola out onto a baking sheet Bake for 20-25

minutes until mixture is golden brown Cool to

room temperature and store in an airtight container

for up to 1 week

Makes approximately 2 cups

cookrsquos note I also love adding in ground flaxseed

chia seeds or wheat germ for an extra nutrional

boost


anytime bars

One of the best things about making your own

granola bars is not only how easy they are (and

trust me they are) but that you can also change up

the flavors really easily based on what you have

in your pantry



12 cup sweetened shredded coconut

2 tablespoons wheat bran

2 tablespoons ground flaxseed

12 teaspoon salt



1 teaspoon vanilla

12 cup dried apricots finely chopped

1 Preheat oven to 350degF Lightly grease a loaf pan

and line with parchment paper so it hangs over short

edges by about 1 inch (this will allow you lift it out

and easily remove it from pan) Set aside

2 On a baking sheet combine oats coconut and

wheat bran Toss to combine Bake for 10-12

minutes until lightly golden brown Transfer to

a large bowl and stir in ground flaxseed and salt

3 Reduce temperature to 300degF

4 In a saucepan heat butter honey and vanilla

over medium heat until butter is melted Pour over

oat mixture and stir to combine making sure all of

oat mixture is completely coated Stir apricots into

oat mixture and spread evenly in prepared loaf pan

Bake for 15-20 minutes until lightly golden brown

Allow to cool to room temperature at least 1 hour

Transfer pan to refrigerator and allow bars to chill for

about 1 hour before cutting (these bars are a little

crumbly so they cut better when cold) Keep bars

covered in refrigerator for up to 1 week

Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED


1 tablespoon canola oil

2 extra large eggs

Heat oil and butter in a non-stick pan over medium heat Swirl to coat entire bottom of pan Carefully

add eggs to pan taking care not to break yolks Cover pan and cook until bottoms are lightly brown and

yolks are just set (or cook a bit longer depending on desired runniness of yolks)

POACHED

1 extra large egg

1 teaspoon vinegar

1 Crack egg into a small bowl or ramekin Set aside

2 Bring a shallow pan of water to a boil Add vinegar to water and give water a stir Carefully drop

egg into water and allow to cook until whites are set 3-4 minutes Remove egg with a slotted spoon and

blot bottom of egg on a paper towel to remove any excess liquid before serving

SCRAMBLED

2 extra large eggs

1 tablespoon milk or cream

Kosher salt to taste



1 Crack eggs into a small bowl Add milk or cream

and whisk to combine Season with salt and pepper

2 Melt butter in a small non-stick pan over medium-

high heat When foaming just starts to subside add

eggs and cook for 10-15 seconds without disturbing

Using a heat-proof spatula or a wooden spoon begin

scraping eggs from edges and continue to cook until

they are almost set (or to desired doneness)


perfect deviled eggs

Hard-boiled eggs can easily be tranformed into these light and creamy eggs as a snack or breakfast

They are quick and elegant enough to make a bigger batch and serve for the spring holidays

2 eggs

1 tablespoon plus 1 teaspoon mayonnaise (Hellmanrsquos brand)

Paprika for garnish

1 Fill a saucepan with cold water and place on stove Add eggs making sure there is enough water

to cover them by 1 inch Bring to a boil remove from heat Cover and let stand for 12 minutes Drain

and rinse with cold water Let stand for 5 minutes then peel off shells

2 Cut eggs in half lengthwise and remove yolks Add yolks to a small bowl along with mayonnaise and

mix until smooth and creamy Place filling inside cavity of eggs and top with paprika

Makes 4 deviled eggs


creamy egg salad

Once you get the technique down for hard-boiled

eggs this lunchtime salad is super easy to make

I prefer the combination of both mayonnaise and

mustard in the salad because the mayonnaise offers

creaminess and the mustard gives it a great but

subtle tang Make a few extra eggs when you

make the sandwich unpeeled eggs can last in the

refrigerator for a few days making for a quick and

healthy snack anytime

2 extra large eggs

2 tablespoons mayonnaise

2 tablespoons mustard

Salt to taste


1 slice multigrain bread toasted

1 Fill a saucepan with cold water and place on

stove Add eggs making sure there is enough water

to cover eggs by about 1 inch Bring eggs to a gen-

tle rolling boil remove from heat Cover and let stand

for exactly 12 minutes Drain and rinse with cold

water Let stand for 5 minutes then peel off shells

2 Coarsely chop eggs and add to a small mixing

bowl Combine with mayonnaise and mustard and

season with salt and pepper Spoon mixture over

bread and season again with a bit of salt and

pepper Cut bread in half and serve

Serves 1

cookrsquos note You can stir in a few other flavors if

you want to change it up Try pesto diced pickles

or even curry powder

BROWN vs WHITE EGGS

Wersquove all noticed them in the market but is

there really a difference between brown and

white eggs The answer is no Itrsquos really as

simple as hens with white feathers lay white

eggs and hens with reddish-brown feathers

lay brown eggs The color of the shell has

no relationship to the eggsrsquo quality flavor or

nutrional value

FRESH vs OLD EGGS

Testing eggs for freshness is easy and itrsquos

a good trick to know The best way to do it

is to put some water into a clear glass bowl

If the egg

SINKS TO THE BOTTOM + STAYS THERE

itrsquos about 0-6 days old

SINKS BUT FLOATS AT AN ANGLE

itrsquos more than a week old

SINKS BUT THEN STANDS ON END

itrsquos about two weeks old

FLOATS

itrsquos too old and should be discarded

So what makes an old egg float Itrsquos because

they lose moisture through their shells which

causes the inside of the egg to shrink as the air

cells expands When this happens an older

egg is likely to float

You can also judge an eggsrsquo freshness by giving

it a shake Place an egg next to your ear and

give it a gentle shake If itrsquos fresh you wonrsquot hear

anything but if itrsquos a bit older the egg will make

a slight rattling noise

DID YOU KNOW

that fresher eggs are harder to peelso itrsquos a

good idea to let your eggs age a bit eggs before

making deviled eggs


tips + suggestions

this is a perfect recipe to use up small

amounts of cooked vegetables (and cheeses)

left in your fridge

make sure the vegetables are chopped

small so that they fit easily into the

muffin compartments

I like to serve something on top of these

frittatas because once they cool they start to

deflate and the garnish on top fills in that space

individual mini fritattas

spring 2014 | 35


This is a really quick breakfast perfect for onebut itrsquos also a great recipe for

entertaining To increase the recipe simply adjust the number of eggs needed

depending on how many frittatas yoursquod like to make One egg (plus mix-ins) for each

muffin compartment (so for 12 people use 12 eggs)


2 large eggs

Dash milk

Salt to taste


1 tablespoon cooked vegetables (minced leeks red onions)

1 tablespoon cheese (goat feta grated cheddar or swiss)

1-2 sprigs fresh thyme

Roasted cherry tomatoes for garnish optional


2 Spray 2 compartments of a regular muffin tin with cooking spray and set aside

3 In a glass measuring cup whisk together eggs and milk and season with salt and

pepper

4 Divide vegetables equally among muffin compartments Top each with cheese

Slowly pour egg mixture into each dividing equally among compartments Bake until

egg mixture puffs and is just set in middle 10-12 minutes Remove from oven and alllow

to cool slightly (frittatas will deflate as they cool) Using a rubber spatula loosen frittatas

from muffin compartments and transfer to a small serving plate Top with tomatoes

(if using) season with salt and pepper and serve

Makes 2


This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator

vegetable breakfast hash


If yoursquore looking for a shortcut here grab some of the vegetables from your local salad bar (to supplement

what you have in your fridge) so that you can buy (and use) only what you need

2 broccoli florets cut into small pieces

2 cauliflower florets cut into small pieces

14 carrot cut into coins

Handful mini Brussels sprouts trimmed (outer leaves removed)



14 shallot minced

14 leek cut into coins washed and dried

Salt to taste

Freshly ground black pepper to taste

2 leaves fresh kale stemmed washed and dried

Handful micro arugula for garnish

1 poached egg for serving

1 piece toast for serving optional

1 In a medium saucepan bring some water to a boil Add broccoli cauliflower carrot and Brussels sprouts

and blanch for about 5 minutes Remove with a slotted spoon and place vegetables in a bowl of ice water

to stop cooking Drain and set aside

2 In a medium sauteacute pan heat oil and butter over medium heat Add shallot and leek and cook until softened

3-4 minutes Season with salt and pepper Add kale and cook for about 2 minutes Add drained vegables

to pan and cook until vegetables are just softened about 5 minutes

3 Transfer vegetables to a serving bowl and top with poached egg Garnish with micro arugula season

with salt and pepper and serve warm with toast (if using)

Serves 1

cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like

there is no better time

than spring to shift

your focus in the kitchen

from soups + stews

to beautiful fresh salads

these salads are some

new ways to enjoy

the best of the bounty


SALAD TIPS When it comes to making a

great salad think about color and texture

Nuts seeds fruits and cheese are all great

add-ins for both taste and visual appeal

THINK ABOUT TITLEnot really spring focused

fresh spring salads

spring 2014 | 39

sunflower salad with sesame-ginger dressing



fresh pea + potato salad

spring 2014 | 41

arugula + shaved asparagus salad

Sometimes a salad just needs to be reinterpreted

to be different as in this case where the asparaus

is shaved versus being chopped in the salad

Long thin shavings of bright green asparagus look

beautiful in this simple yet updated version of a

more tradtional flavor pairing

3-4 stalks fresh asparagus trimmed

2 cups baby arugula

Salt to taste


Juice from 12 lemon


1-2 ounces Parmigiano-Reggiano




of ice water to cool Drain pat dry and transfer to

a cutting board

2 Using a vegetable peeler hold thick end of one

stalk and trim stalk into thin strips (itrsquos easiest to do

this if stalks are flat on a cutting board) Be patient

this takes some time as asparagus are somewhat

fragile Continue with remaining stalks and set aside

3 In a serving bowl add arugula and season with

salt and pepper Top with shaved asparagus Add

lemon juice and olive oil and gently toss to combine

4 Using same vegetable peeler shave Parmigiano-

Reggiano into strips and add to salad Toss together

and serve immediately

Serves 1


A simple salad of fresh green vegetables pairs

beautifully against the contrast of the purple

potatoes and creamy goat cheese

3-4 small purple potatoes scrubbed and dried

4 asparagus stalks washed trimmed and cut

into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste



Handful pea shoots trimmed

Fresh mint optional

Goat cheese to taste

1 Place potatoes in a pot of cold salted water

and bring to a boil Cook until tender and can be

just pierced with a fork about 20 minutes Remove

potatoes with a slotted spoon and place in a medium

bowl to cool Keep pan of boiling water on stove

2 Add asparagus to pot of boiling water and cook

for 3-4 minutes until bright green Remove with a

slotted spoon and transfer to a bowl of ice water

Add peas to boiling water and cook for 3-4 minutes

until bright green Remove with a slotted spoon and

add to bowl of ice water with asparagus Drain well

Add vegetables to a bowl of potatoes along with

pea shoots


juice and season with salt and pepper Slowly

whisk in olive oil to emulsify

4 Pour enough vinaigrette over potatoes to lightly

coat Transfer salad to a serving bowl and top with

fresh mint (if using) and desired amount of goat

cheese Season with salt and pepper and serve

Serves 1


2 cups baby arugula

12 cup sunflower greens

2 tablespoons sunflower seeds

Sesame-Ginger Dressing

14 teaspoon minced ginger

14 teaspoon sesame oil or to taste

Salt to taste


2 tablespoons extra virgin olive oil

1 In a medium serving bowl add arugula sunflower

greens and seeds

2 In a small bowl combine ginger sesame oil salt

and pepper Slowly pour in olive oil to combine Pour

enough vinaigrette over salad to coat and serve

Serves 1


Sesame and ginger are a great flavor combination and work well in this dressing Adjust the level of sesame

flavor by increasing the sesame oil to your liking Itrsquos fairly strong so add it in a little at a time Sunflower

greens can be found in the produce section of many gourmet specialty markets


photo James Padilla

spring 2014 | 43

shaved spring vegetable salad

This is such a versatile salad You can make slighter smaller portions and serve it as a beautiful appetizer

for entertaining or modify the ingredients in a number of ways Instead of mozzarella cheese substitute

with goat cheese or crumbled blue cheese or omit the cheese altogether and top the salad with a poached

egg (see page 31)

2-3 stalks fresh asparagus

12 leek white and light green parts

Dijon Vinaigrette


Juice from 12 lemon

Salt to taste



2-3 slices fresh buffalo mozzarella

12 head friseacutee (or 1 small head) washed trimmed and cut into 1-inch pieces


1 Hold one asparagus stalk in your hands and snap it (where it breaks is where you want to trim off end)

Trim ends off all stalks making sure stalks will fit horizontally in your saucepan (if not trim off a bit more off

each end) Set aside

2 Cut leek into 2-inch long pieces and then cut each piece into long thin strips Place leeks in a colander

and rinse well under cold water Set aside

3 Fill a medium bowl with ice water and set aside

4 Bring a pot of water to boil Add asparagus and blanch for 1 minute Remove with a slotted spoon

(or tongs) and place in bowl of ice water to cool Add leeks to same pot of boiling water and blanch for

1 minute Remove with a slotted spoon and add to bowl of ice water Allow to cool for 1-2 minutes Drain

vegetables and place on a clean kitchen towel to completely dry

5 Meanwhile make vinaigrette In a small bowl combine mustard and lemon juice and season with salt

and pepper Slowly whisk in olive oil to emulsify and mix until vinaigrette is combined and thickened

6 Transfer asparagus to a cutting board Using a vegetable peeler hold thick end of one stalk and trim

stalk into thin strips (itrsquos easiest to do this if stalks are flat on a cutting board) If stalks are fairly thin you

will only get a few strips out of each one Cut remaining parts of trimmed asparagus on a diagonal into

1-2 inch pieces Continue with remaining stalks and set aside

7 To serve place slices of mozzarella on one side of serving plate Place friseacutee on other side Completely

dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over

top of entire salad and serve immediately

Serves 1


spring tabbouleh

For this salad I like to use the asparagus in two

ways half of it is pureacuteed and makes the sauce for

the dish while the other half is left in bigger pieces

to give the salad a nice variety of textures

For a more traditional tabbouleh try adding

scallions sprouts cucumbers or parsley

14 cup bulgur

34 cup water

14 bunch asparagus trimmed and cut into 2-inch

pieces

Juice from 12-1 lemon

Salt to taste


1-2 tablespoons extra virgin olive oil divided

1 hard-boiled egg chopped

2 ounces feta cheese crumbled

1 Place bulgur and water in a saucepan and bring

to a boil Reduce heat cover and simmer for 12-15

minutes or until water is absorbed Fluff with a fork

and transfer to a medium bowl

2 Meanwhile bring a pot of water to boil Add

asparagus and blanch for 3-4 minutes until color is

bright green Remove with a slotted spoon and place

in a bowl of ice water and allow to cool

3 Drain asparagus and transfer half of asparagus

to a food processor along with juice from 12 lemon

until mixture is combined Transfer to bowl of bulgur

along with remaining asparagus Season with salt

and pepper Add olive oil and gently stir to combine

Add egg and feta cheese and toss again Transfer

to a serving bowl and season with additional lemon

juice if desired Serve at room temperature

Serves 1

salmon with greens + lemon-caper vinaigrette

4 ounces fresh salmon fillet

2 tablespoons extra virgin olive oil divided

Salt to taste


3-4 fresh asparagus stalks rinsed and trimmed

Vinaigrette

1 teaspoon capers drained and roughly chopped

Zest and juice from 12 lemon


Salt to taste


4 ounces mixed salad greens

1 scallion thinly sliced

1 tablespoon chopped fresh flat-leaf Italian parsley

1 Preheat grill or grill pan to medium heat Brush

top side of salmon with 1 tablespoon of olive oil and

season with salt and pepper

2 Drizzle 1 tablespoon of olive oil over asparagus

season with salt and pepper and toss to combine

3 Place salmon and asparagus on grill Cook 4-5

minutes turning asparagus frequently but not turning

salmon Remove asparagus and when cool enough

to handle chop into 1-inch pieces At this point turn

fish over and finish cooking for another 4-5 minutes

or until fish is cooked through

4 Meanwhile in a small bowl combine ingredients

for vinaigrette and whisk together until incorporated

5 Place mixed greens scallion asparagus and

parsley in serving bowl and toss with 1 tablespoon

of vinaigrette Remove fish and allow to cool for 2-3

minutes When cool cut into bite-sized pieces and

serve over mixed greens Drizzle remaining vinai-

grette over top and serve immediately

Serves 1

1 12 cups fresh baby arugula

14 carrot thinly sliced

14 celery stalk thinly sliced

14 cucumber thinly sliced

14 cup cauliflower thinly sliced

Lemon-Feta Vinaigrette


Juice from 12 lemon

Salt to taste



1 ounce feta cheese finely crumbled

In a large bowl add arugula carrot celery

cucumber and cauliflower In a medium bowl com-

bine mustard lemon juice salt and pepper Slowly

pour in olive oil whisking to emulsify Stir in feta

cheese Pour enough vinaigrette over salad to coat

and gently toss to combine Serve immediately

Serves 1

chopped vegetable salad

Fresh and bright with flavor this salad comes together in minutes For a shortcut grab whatever small

amounts of vegetables you might need for this salad from your local marketrsquos salad bar

phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco

guacamole (recipe on page 48)

spring 2014 | 47

Cinco de Mayois the perfect time to gather friends and have a

fiesta

salsa fresca

The bright fresh flavor of this salsa brightens up

any dish You can adjust the seasonings to your

preference and make it as hot as you like For

more heat leave in some jalapentildeo seeds

6 plum tomatoes diced

14 cup diced white onion

2 teaspoons finely minced seeded jalapentildeo

2 tablespoons roughly chopped fresh cilantro

Juice from 1 lime or to taste

Salt to taste


In a medium mixing bowl combine ingredients

Add more lime juice if necessary

Makes 1 cup

guacamole

There are a variety of ways to make guacamole

You can add in fresh tomatoes garlic or a little

cumin to alter the flavors as you like Leave

jalapentildeo seeds in for a little more heat Leftover

guacamole can be stored in the refrigerator until

the next day just be sure to cover tightly with

plastic wrap placing it directly on the surface

of the guacamole to prevent any air from getting

to it thus turning it brown

1 Hass avocado

Juice from 1 lime

1-2 tablespoons chopped red onion

1-2 tablespoons chopped fresh cilantro

1 teaspoon finely minced seeded jalapentildeo

Salt to taste


Cut avocado in half remove pit and scoop out

flesh Dice and add to a medium bowl along with

remaining ingredients Mix should be a chunky

consistency Adjust seasonings as desired

Makes 23 cup

THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started

7-layer dip

A great make-ahead appetizer perfect for

a crowd

1 16-ounce can refried beans

3-4 plum tomatoes chopped

1 medium onion chopped

1 cup salsa

8 ounces sour cream

2 cups lettuce shredded

2-3 cups monterey jack cheese shredded

14 cup black olives sliced for garnish

Tortilla chips for serving


2 Layer bottom of a 9 x 13 baking pan with

refried beans Add layer of tomatoes followed

by onions Carefully spread salsa over onions

followed by sour cream Top with lettuce then

cheese Bake for 5-7 minutes until cheese is

melted Top with olives and serve warm along

with tortilla chips

Serves 10-12

black bean + quinoa salad

2 cups quinoa rinsed

4 cups water

14 cup canola oil

Juice from 2 limes

1 12 ndash 2 teaspoon cumin or to taste

Salt to taste


1 small white onion finely diced

4 scallions white and light green parts thinly

sliced

1 15-ounce can black beans drained and

rinsed

14 cup fresh cilantro roughly chopped

4 ounces goat cheese crumbled

1 In a large saucepan bring quinoa and

water to a boil Cover reduce heat and simmer

10-15 minutes Grains will be translucent and

germ ring will be visible when done Transfer

to a large bowl

2 Meanwhile combine oil lime juice and cumin

in a small bowl Season with salt and pepper

3 Add onion scallion black beans and cilan-

tro to quinoa and toss with enough dressing to

evenly coat Transfer to a serving bowl and top

with goat cheese Serve at room temperature

Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread

This basic recipe is more cake-like than most recipes and the extra touch of honey adds just the right

amount of sweetness to it Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack

cheese diced jalapentildeo or even scallions mixed in for a different flavor

1 12 cups flour

12 cup yellow cornmeal

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

2 eggs beaten

1 stick unsalted butter melted and cooled

1 tablespoon plus 1 teaspoon honey


1 In a large bowl combine flour cornmeal sugar baking powder and salt

2 In another bowl combine milk eggs butter and honey Add wet ingredients into dry ingredients until

slightly lumpy Do not overmix Allow to sit at room temperature for about 15 minutes (this helps produce

a taller fuller cornbread by allowing baking powder to activate with its other ingredients a bit before mixture

is baked)

3 Preheat oven to 350degF Spray a 6 x 6 baking dish with cooking spray

4 Pour batter into prepared pan and bake for about 25-30 minutes or until a toothpick comes out clean

Allow to cool before slicing Serve at room temperature

Makes 9 pieces

This cornbread is great as is

or served with chili pepper butter

CLICK HERE for the recipe


pulled pork tacos

Dry Rub

3 tablespoons paprika

2 tablespoons light brown sugar

1 tablespoon kosher salt

1 tablespoon dry mustard

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1 4-pound pork roast (shoulder or butt)

Flour tortillas for serving

Cabbage thinly sliced

Fresh cilantro hand torn

Lime sour cream

Fresh limes

Hot sauce optional

1 In a medium bowl make dry rub Rub all over

pork and marinate overnight covered in the

refrigerator


3 Line a roasting pan with aluminum foil and place

a wire rack in it Add pork and cover with parchment

paper followed by foil Cover and cook for about

4 hours or until fork tender Remove parchment

paper and aluminum foil and continue cooking

for 15-20 minutes

4 Remove pork from oven and transfer to a large

platter and allow to rest for 10-15 minutes While

pork is still warm pull meat apart shredding with

two forks Transfer shredded pork to a bowl and

toss with juices from bottom of pan

5 To serve mound a bit of pulled pork on a

of a tortilla followed by some cabbage cilantro

lime sour cream lime juice and hot sauce (if using)

Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53


Yoursquoll never guess the SECRET INGREDIENT

in this creamy dedadent chocolate

mousseitrsquos avocado But donrsquot knock it

until you try itand trust me

YOUrsquoLL LOVE IT

winter 2013 | 55

chocolate-avocado mousse

Avocados may seem like a (very) unlikely ingredient here but trust me they work They provide a

creamy base for this mousse and add a flavor that you just canrsquot quite identify when yoursquore eating it

Be sure to blend everything up really well so that the end result is a smooth creamy mousse

14 cup semisweet chocolate chips

2 ripe avocados

14 cup honey

14 cup unsweetened cocoa powder

2 teaspoons vanilla extract

Pinch kosher salt

Fresh raspberries for garnish optional

1 Place chocolate in a heat proof glass bowl set inside of a saucepan filled with just enough water to fill

saucepan without touching bottom of bowl Bring water to a simmer Stir chocolate until it is completely

melted Set aside to cool slightly

2 Cut avocados in half remove and discard pits Scoop out flesh and add to bowl of a food processor along

with honey cocoa powder vanilla extract salt and cooled chocolate Blend until really smooth and creamy

scraping sides of bowl as needed Spoon into serving dishes cover with plastic wrap and refrigerate until

chilled at least 2 hours Garnish with fresh raspberries (if using) and serve

Makes 4 small or 2 large servings

FOR MORE RECIPES ClICk HERE


passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends

phot

o C

assa

ndra

Biro

cco

IF YOU HAVE EXTRA try it in one of these easy recipes

spring 2014 | 57

beef brisket

A one-pot dish that produces a really rich and

flavorful sauce thatrsquos so good yoursquoll be tempted to

eat it by the spoonful

1 12 pounds beef brisket

Salt to taste



1 onion cut into wedges

1 carrot peeled and cut in large dice

1 celery stalk cut in large dice


1 cup red wine

1 cup crushed tomatoes

2 tablespoons roughly chopped flat-leaf parsley

1 sprig fresh rosemary

1 bay leaf


2 Season both sides of brisket with salt and pepper

In a large oven-safe pan or Dutch oven heat olive

oil over medium-high heat Sear brisket until a nice

golden brown crust forms on both sides Add

onion carrot celery garlic wine tomatoes parsley

rosemary and bay leaf to pan and cover Bake for

1 12-2 hours basting every hour with pan juices

until beef is fork tender

3 Transfer brisket to a cutting board and allow

to rest covered with aluminum foil for about 20

minutes Remove rosemary sprig and bay leaf and

discard

4 Slice brisket and serve with warmed vegetables

and sauce

Serves 2-3


A window sill and some good light are all you need to get started

how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE

spring 2014 | 59


Fresh herbs not only offer an intoxiating

aroma in your kitchen but are an easy

healthy way to add freshness to your meals

Growing your own herbs allows you to pick

only what you need when you need it

something that is key for solo cooks

How many times have you purchased fresh

herbs only to use them for 1 or 2 dishes

and end up having to toss them before you

finish using them Itrsquos a constant issue when

cooking for one But having a few containers

of fresh herbs on hand (the ones you

use the most) solves that problem and

brings a wonderful freshness to your kitchen

as well No matter what size your space

all you really need is a window sill to get

started

POTTING

Choose a container large enough to

accommodate a bit of future growth and

make sure it has a few drainage holes on the

bottom of it Place the container on a tray

which will help collect excess water

Select a good quality potting soil (and make

sure itrsquos appropriate for growing vegetables)

Fill up the container with soil about 34 of

the way up Remove the fresh herbs from

their own container (taking care not to

damage their roots as you do) and place

them on top of the soil Gently compact the

plant into the soil Add a top layer of soil

and press it again to make sure itrsquos all nice

and compacted Add a bit of water to the

soil to moisten

LIGHT

Light is probably the most important element

for success when growing your own herbs

And thankfully most herbs love the sun so

a window sill is the best place to start your

container garden Choose a window that

SMALL SPACE NO PROBLEM STARTING A CONTAINER

GARDEN IS EASY DOESNrsquoT NEED TO TAKE UP A LOT OF ROOM AND

THE BEST PART IS THAT YOU CAN GRAB WHATEVER SMALL qUANTITY

OF FRESH HERBS YOU NEED WHEN YOU NEED THEM RIGHT FROM

YOUR OWN WINDOW SILL

spring 2014 | 61

gets at least 4-6 hours of direct sunlight a

day Watch as the plants begin to grow and

see how they are doing Itrsquos important to

occassionally rotate the direction of the pot

to the sun so that the plant doesnrsquot lean in

one direction as it grows Also if the plants

have stems that are growing too long without

enough leaves they are literally stretching to

find sunlight to feed them which means they

need more sunlight to grow and need to be

moved to a spot with more light

WATER

Every herbsrsquo needs are different so itrsquos

important to know how much water each

one needs A good rule is to test each plant

before you actually water it To do so place

a finger (up to about your knuckle) into the

soil If the soil is dry the plant needs water

Keep an eye on your plants and know the

signs of distress If the leaves are turning

yellow the plant is being overwatered

COMMON HERBSWhen selcting herbs choose ones that you

tend to use most often in your cooking

PARSLEY is one of the most versatile herbs

for your kitchen It comes in curly and

flat-leaf varieties (with flat-leaf being the most

popular for cooking) Itsrsquo mild taste makes it a

great addition to almost any dish

THYmE is another versatile ingredient with

a woody stem and small flavorful leaves

It works in many dishes especially eggs and

vegetables

BASIL is probably the most popular herb

used in Italian cooking as it adds a subtle yet

sweet undertone to any dish

OREGANO is another herb often found in

both Italian and Greek cuisine

ROSEmARY has a fairly strong aroma (so a

little goes a long way) and is a great addition

to heartier soups and stews

SAGE has a soft grayish green hue and is

perfect in the fall in heartier dishes Itrsquos also

fairly strong so be sure to use it sparingly

CHIVES are a member of the onion

family and add a subtle onion flavor to baked

goods egg and potato dishes

mINT is one of the most invasive when

planted so be sure to keep this one in its own

container


A homemade gift is a wonderful way to say

thank you These are perfect for Easter or anytime

lemon cookies

2 cups flour

1 teaspoon baking powder

12 teaspoon salt

1 12 sticks unsalted butter at room temperature

1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons

Lemon Icing optional

1 14 cups confectionerrsquos sugar

Juice from 2 lemons

1 In a medium bowl combine flour baking powder

and salt and set aside

2 Using a standing mixer cream butter and sugar

on medium speed until light and fluffy Add egg and

vanilla and mix until combined Reduce speed to low

and add flour mixture Add lemon juice and zest and

mix until well incorporated Form dough into a ball

Wrap in plastic wrap and refrigerate for 1 hour

3 Using a lightly floured rolling pin roll dough out

until 12-inch thick Using a 3-inch cookie cutter cut

dough into circles and place on a baking sheet lined

with parchment paper Roll out remaining dough and

continue until finished Cover baking sheet with

plastic wrap and refrigerate for another 2 hours

4 Preheat oven to 375degF Bake cookies until edges

are just lightly golden brown about 8-10 minutes

Remove cookies and cool on a wire rack

5 In a small bowl combine confectionerrsquos sugar

and lemon juice Drizzle cookies with lemon icing (if

using) and allow to set about 1 hour before serving

Makes approximately 10 cookies

hosthostess gift

spring 2014 | 63

photo James Padilla

For simple sugar cookies

follow recipe exactly omitting

lemon juice and zest


discover the best + most delicious

single-serve recipes with

Gourmet Recipes for One



lemon mousse

3 tablespoons prepared lemon curd

14 cup heavy whipping cream

Place lemon curd in a medium bowl Using

an electric mixer beat cream in a medium bowl until

medium peaks form Transfer to bowl of lemon curd

and gently fold in cream until well incorporated

taking care not to deflate whipped cream Transfer

to a serving glass and chill until ready to serve

Serves 1

cookrsquos note Lemon curd can be found at most markets

and is a great item to keep on hand for quick desserts

just like this one

sweet endingsMaking yourself something sweet that doesnrsquot even require turning the oven on is a perfect way to satisfy a sweet craving anytime This recipe is a super easy dessert that you can pull together in just minutes Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)

phot

o J

ames

Pad

illa

as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom

ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo

GAIL CIAmPA | PROVIDENCE JOURNAL

contents

in every issue

1 from the editor

2 favorites

4 in season asparagus

8 from the pantry shallots

14 5 ingredients fig + almond crunch yogurt

16 how to risotto

20 the basics caramelized onions

19 kitchen conversion chart

22 equipment list

65 sweet endings lemon mousse

features

12 spring cleaning spices

26 old-fashioned oats

30 all about eggs

38 best spring salads

46 a Mexican fiesta

56 passover beef brisket

58 how to grow an indoor herb garden

62 hosthostess gift lemon cookies


















-anonymous

spring 2014 | 1

WELCOME





xo Karen








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spring 2014 | 3







wwwwestelmcom

4 journals







wwwmoleskinecom

5 round French oven





wwwsurlatablecom






3

6

5

4













entertaining



into 2-inch pieces

Lemon Vinaigrette


Juice from 12 lemon

Salt to taste




bite-sized pieces







cool








Serves 1




surprisingly well

Asparagus Pesto


into 2-inch pieces


Salt to taste





1 egg











desired doneness



pepper and serve

Serves 1




photo James Padilla

spring 2014 | 7










Salt to taste











and discard





Serves 1-2




phot

o J

ames

Pad

illa



baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables



















cause them to rot












spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa





















-anonymous

spring 2014 | 1

WELCOME





xo Karen








2 times up






This

pag

e le

ft a

nd o

ppos

ite p

age

top

right

and

bot

tom

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ww

este

lmc

om r

ight

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ww

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ws

urla

tabl

eco

m m

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ww

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om

spring 2014 | 3







wwwwestelmcom

4 journals







wwwmoleskinecom

5 round French oven





wwwsurlatablecom






3

6

5

4













entertaining



into 2-inch pieces

Lemon Vinaigrette


Juice from 12 lemon

Salt to taste




bite-sized pieces







cool








Serves 1




surprisingly well

Asparagus Pesto


into 2-inch pieces


Salt to taste





1 egg











desired doneness



pepper and serve

Serves 1




photo James Padilla

spring 2014 | 7










Salt to taste











and discard





Serves 1-2




phot

o J

ames

Pad

illa



baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables



















cause them to rot












spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




















-anonymous

spring 2014 | 1

WELCOME





xo Karen








2 times up






This

pag

e le

ft a

nd o

ppos

ite p

age

top

right

and

bot

tom

ww

ww

este

lmc

om r

ight

ww

ww

sch

oolh

ouse

elec

tric

com

opp

osite

top

left

ww

ws

urla

tabl

eco

m m

iddl

e w

ww

mol

eski

nec

om

spring 2014 | 3







wwwwestelmcom

4 journals







wwwmoleskinecom

5 round French oven





wwwsurlatablecom






3

6

5

4













entertaining



into 2-inch pieces

Lemon Vinaigrette


Juice from 12 lemon

Salt to taste




bite-sized pieces







cool








Serves 1




surprisingly well

Asparagus Pesto


into 2-inch pieces


Salt to taste





1 egg











desired doneness



pepper and serve

Serves 1




photo James Padilla

spring 2014 | 7










Salt to taste











and discard





Serves 1-2




phot

o J

ames

Pad

illa



baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables



















cause them to rot












spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa



















-anonymous

spring 2014 | 1

WELCOME





xo Karen








2 times up






This

pag

e le

ft a

nd o

ppos

ite p

age

top

right

and

bot

tom

ww

ww

este

lmc

om r

ight

ww

ww

sch

oolh

ouse

elec

tric

com

opp

osite

top

left

ww

ws

urla

tabl

eco

m m

iddl

e w

ww

mol

eski

nec

om

spring 2014 | 3







wwwwestelmcom

4 journals







wwwmoleskinecom

5 round French oven





wwwsurlatablecom






3

6

5

4













entertaining



into 2-inch pieces

Lemon Vinaigrette


Juice from 12 lemon

Salt to taste




bite-sized pieces







cool








Serves 1




surprisingly well

Asparagus Pesto


into 2-inch pieces


Salt to taste





1 egg











desired doneness



pepper and serve

Serves 1




photo James Padilla

spring 2014 | 7










Salt to taste











and discard





Serves 1-2




phot

o J

ames

Pad

illa



baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables



















cause them to rot












spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa





-anonymous

spring 2014 | 1

WELCOME





xo Karen








2 times up






This

pag

e le

ft a

nd o

ppos

ite p

age

top

right

and

bot

tom

ww

ww

este

lmc

om r

ight

ww

ww

sch

oolh

ouse

elec

tric

com

opp

osite

top

left

ww

ws

urla

tabl

eco

m m

iddl

e w

ww

mol

eski

nec

om

spring 2014 | 3







wwwwestelmcom

4 journals







wwwmoleskinecom

5 round French oven





wwwsurlatablecom






3

6

5

4













entertaining



into 2-inch pieces

Lemon Vinaigrette


Juice from 12 lemon

Salt to taste




bite-sized pieces







cool








Serves 1




surprisingly well

Asparagus Pesto


into 2-inch pieces


Salt to taste





1 egg











desired doneness



pepper and serve

Serves 1




photo James Padilla

spring 2014 | 7










Salt to taste











and discard





Serves 1-2




phot

o J

ames

Pad

illa



baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables



















cause them to rot












spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 1

WELCOME





xo Karen








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wwwmoleskinecom

5 round French oven





wwwsurlatablecom






3

6

5

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entertaining



into 2-inch pieces

Lemon Vinaigrette


Juice from 12 lemon

Salt to taste




bite-sized pieces







cool








Serves 1




surprisingly well

Asparagus Pesto


into 2-inch pieces


Salt to taste





1 egg











desired doneness



pepper and serve

Serves 1




photo James Padilla

spring 2014 | 7










Salt to taste











and discard





Serves 1-2




phot

o J

ames

Pad

illa



baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables



















cause them to rot












spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa










2 times up






This

pag

e le

ft a

nd o

ppos

ite p

age

top

right

and

bot

tom

ww

ww

este

lmc

om r

ight

ww

ww

sch

oolh

ouse

elec

tric

com

opp

osite

top

left

ww

ws

urla

tabl

eco

m m

iddl

e w

ww

mol

eski

nec

om

spring 2014 | 3







wwwwestelmcom

4 journals







wwwmoleskinecom

5 round French oven





wwwsurlatablecom






3

6

5

4













entertaining



into 2-inch pieces

Lemon Vinaigrette


Juice from 12 lemon

Salt to taste




bite-sized pieces







cool








Serves 1




surprisingly well

Asparagus Pesto


into 2-inch pieces


Salt to taste





1 egg











desired doneness



pepper and serve

Serves 1




photo James Padilla

spring 2014 | 7










Salt to taste











and discard





Serves 1-2




phot

o J

ames

Pad

illa



baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables



















cause them to rot












spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 3







wwwwestelmcom

4 journals







wwwmoleskinecom

5 round French oven





wwwsurlatablecom






3

6

5

4













entertaining



into 2-inch pieces

Lemon Vinaigrette


Juice from 12 lemon

Salt to taste




bite-sized pieces







cool








Serves 1




surprisingly well

Asparagus Pesto


into 2-inch pieces


Salt to taste





1 egg











desired doneness



pepper and serve

Serves 1




photo James Padilla

spring 2014 | 7










Salt to taste











and discard





Serves 1-2




phot

o J

ames

Pad

illa



baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables



















cause them to rot












spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa
















entertaining



into 2-inch pieces

Lemon Vinaigrette


Juice from 12 lemon

Salt to taste




bite-sized pieces







cool








Serves 1




surprisingly well

Asparagus Pesto


into 2-inch pieces


Salt to taste





1 egg











desired doneness



pepper and serve

Serves 1




photo James Padilla

spring 2014 | 7










Salt to taste











and discard





Serves 1-2




phot

o J

ames

Pad

illa



baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables



















cause them to rot












spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa









entertaining



into 2-inch pieces

Lemon Vinaigrette


Juice from 12 lemon

Salt to taste




bite-sized pieces







cool








Serves 1




surprisingly well

Asparagus Pesto


into 2-inch pieces


Salt to taste





1 egg











desired doneness



pepper and serve

Serves 1




photo James Padilla

spring 2014 | 7










Salt to taste











and discard





Serves 1-2




phot

o J

ames

Pad

illa



baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables



















cause them to rot












spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa






photo James Padilla

spring 2014 | 7










Salt to taste











and discard





Serves 1-2




phot

o J

ames

Pad

illa



baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables



















cause them to rot












spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 7










Salt to taste











and discard





Serves 1-2




phot

o J

ames

Pad

illa



baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables



















cause them to rot












spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa







phot

o J

ames

Pad

illa



baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables



















cause them to rot












spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa






baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables



















cause them to rot












spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa








spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 11






Salt to taste


Crispy Shallots










Serves 1



spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa






spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 13














phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa







phot

o C

assa

ndra

Biro

cco

spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 15





almonds



1 cinnamon stick











Serves 1




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers






spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa









spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 17

basic risotto






Salt to taste



14 cup Arborio rice


















Serves 1





SAUSAGE



instructed

VEGETABLE




RED WINE


white wine







COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa








COVER RECIPE









the noodles well)

3 ounces fettuccine



Salt to taste










pasta and set aside












Serves 1

oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




oppo

site

cov

er p

hoto

Jam

es P

adill

a




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa







spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 21

caramelized onions






Salt to taste


Pinch of sugar











pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa








pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa







spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 25

photo Marylou C

rowley


old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa





old-fashioned oats





spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 27

basic







cooled granola



14 teaspoon salt





and salt







for up to 1 week




boost


anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa





anytime bars





in your pantry






12 teaspoon salt



1 teaspoon vanilla






















Makes 8 bars

spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 29

anytime bars


all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa





all about eggs

how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




how to cookFRIED



2 extra large eggs




POACHED

1 extra large egg

1 teaspoon vinegar





SCRAMBLED

2 extra large eggs

















2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa








2 eggs


Paprika for garnish








creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




creamy egg salad










2 extra large eggs



Salt to taste














Serves 1




BROWN vs WHITE EGGS








nutrional value

FRESH vs OLD EGGS




If the egg







FLOATS












DID YOU KNOW



making deviled eggs


tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa





tips + suggestions



left in your fridge



muffin compartments





spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 35







2 large eggs

Dash milk

Salt to taste









pepper







Makes 2













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa
















14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa













14 shallot minced


Salt to taste














Serves 1





from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa







from soups + stews



new ways to enjoy








fresh spring salads

spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 39





spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa






spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 41









2 cups baby arugula

Salt to taste


Juice from 12 lemon







a cutting board












Serves 1







into 1-inch pieces

Lemon Vinaigrette


Juice from 14 lemon

Salt to taste




Fresh mint optional














pea shoots








Serves 1


2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa





2 cups baby arugula






Salt to taste




greens and seeds




Serves 1






photo James Padilla

spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 43





egg (see page 31)



Dijon Vinaigrette


Juice from 12 lemon

Salt to taste








each end) Set aside

















Serves 1


spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa





spring tabbouleh







14 cup bulgur

34 cup water


pieces


Salt to taste





















Serves 1




Salt to taste



Vinaigrette




Salt to taste
























Serves 1








Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa











Juice from 12 lemon

Salt to taste










Serves 1




phot

o J

ames

Pad

illa



phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa





phot

o C

assa

ndra

Biro

cco


spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 47


fiesta

salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




salsa fresca










Salt to taste




Makes 1 cup

guacamole










1 Hass avocado

Juice from 1 lime




Salt to taste






Makes 23 cup


7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




7-layer dip


a crowd




1 cup salsa

8 ounces sour cream












with tortilla chips

Serves 10-12



4 cups water

14 cup canola oil

Juice from 2 limes


Salt to taste




sliced


rinsed







to a large bowl







Serves 4-6


phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa





phot

o C

assa

ndra

Biro

cco

spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 51

cornbread




1 12 cups flour


2 tablespoons sugar


1 teaspoon salt

1 cup milk

2 eggs beaten








is baked)




Makes 9 pieces





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa





pulled pork tacos

Dry Rub











Lime sour cream

Fresh limes

Hot sauce optional



refrigerator







for 15-20 minutes









Serves 4-6phot

o C

assa

ndra

Biro

cco

spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 53






YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa









YOUrsquoLL LOVE IT

winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




winter 2013 | 55






2 ripe avocados

14 cup honey



Pinch kosher salt













phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa






phot

o C

assa

ndra

Biro

cco


spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 57

beef brisket





Salt to taste







1 cup red wine




1 bay leaf













discard


and sauce

Serves 2-3




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa







spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 59


















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa





















started

POTTING
















soil to moisten

LIGHT











spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 61












WATER




















vegetables

















container




lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa







lemon cookies

2 cups flour


12 teaspoon salt


1 cup sugar

1 egg

34 teaspoon vanilla

Juice from 1 lemon

Zest from 2 lemons



Juice from 2 lemons






















hosthostess gift

spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




spring 2014 | 63

photo James Padilla










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa










lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa




lemon mousse









Serves 1



just like this one


phot

o J

ames

Pad

illa







Documents

Issue 2 | Spring 2014