Strawberries are one of the first summer fruits to ripen. They are also my favorite. The most cultivated berry in the country, strawberries are grown in every state, with the majority coming from California and Florida.  The long growing season runs from January through November.  But peak strawberry season is April through June, so don’t wait: go get some!

A perfectly ripe strawberry from the farmer’s market is best enjoyed straight up in its pure natural form.  But they also make fantastic additions to smoothies and desserts, and some people enjoy them in salads too.  This is my recipe for a simple strawberry smoothie with just a touch of added agave syrup, so the delicious ripe berries don’t get overshadowed by cloying sweetness.

I make my simple strawberry smoothie with Icelandic yogurt, almond butter, and almond milk, which I think combine for a great texture and a lot of calcium and other nutrients, all without too big a dose of dairy.  You certainly can play around to find a combination you like. This is a great breakfast smoothie, but my older son loves it as an afternoon snack on a warm day, and the best part, he can make it himself!

Pasta served with a shallot white wine sauce is much lighter than the cream-based alternatives that permeate Americanized Italian food.  Paired with mushrooms, the sauce has a rich, earthy flavor. Pappardelle with wild mushrooms is as simple as it gets, but don’t be fooled by its simplicity, it’s delicious. I served this dish recently at a dinner party for vegetarian friends.  Preparation was easy.  I use pappardelle pasta, which are large broad noodles similar to fettuccine.  

The name “pappardelle” derives from the verb “pappara” meaning to gobble up–and that is exactly what guests did with this dish.  You can omit the cheese if you like (or if you want to make it vegan).  Finishing with a drizzle of truffle oil can also add more richness and flavor.

There is a growing trend toward vegetarianism and veganism among young people.  I recently read that in the past several years, vegetarianism has increased substantially among those under 25 years old.  My anecdotal experience is similar.  My friend’s eleven-year-old decided to become a vegetarian at the age of six, despite no one else in her family being one.  Seeing a whole pig being roasted on a spit at a young age was enough to convince her not to eat meat, for ethical reasons.

Another good friend has a high schooler who has been a vegetarian since she was 10 after watching a documentary about animal cruelty. She stopped eating meat soon thereafter.  My nephew, now in his teens, announced several years ago he is a pescatarian, though his parents eat everything.  Just today I learned that my college-bound niece has been a vegetarian for over a year.  More than ever, kids seem to be making big decisions about what they eat, and why.

After college, I tried my hand at being a vegetarian for a few years, mainly for health reasons.  That ended abruptly when I entered culinary school.  I’m a firm believer that, whatever we eat, we should be purposeful about it.  Vegetarians, vegans, and pescatarians are doing just that: they are being thoughtful eaters.

There is a lot of information available about the health implications of raising your child as a vegetarian, vegan, or pescatarian.  We know that foods derived from animals are rich in protein, fatty acids, iron, zinc, iodine, calcium, and vitamins D and B12.  However, research is showing that young children raised as vegetarians grow and develop at the same rate as meat-eaters, receiving almost the same amount of protein, energy, and other key nutrients that children need.

According to the American Dietetic Association: “Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes.”  The trick here is a well-planned diet that includes legumes, in particular soybeans and lentils, which provide much-needed protein, iron, and zinc.  Whole grains, seeds, and nuts will also provide protein, essential fatty acids, zinc, and B-group vitamins.

Below is a delicious recipe my friend with the vegetarian daughter sent me for coconut curry lentil soup.  It is absolutely delicious.  The original recipe is from the vegan blog, Vegangela, I have only lightly adapted it.  Yes, this soup is vegan, but the meat-eaters in my house love it too.

This is a twist on a traditional margarita and it is delicious!  The simultaneously sweet and tart freshly squeezed blood orange juice helps intensify the flavor of the fresh lime juice and eliminates the need for added sugar.  You can increase or decrease the amount of blood orange juice in this recipe to adapt it to your preferences.  Using a bit less orange juice and a bit more lime juice will reduce the sweetness factor even more.

Blood oranges are a natural mutation of the orange, and they are beautiful.  With distinctive burgundy flesh, these oranges have a unique flavor profile: similar to raspberries, with citrus notes.  Because of this, these oranges are great for use in cocktails, fruit smoothies, and even salad dressings.

It’s almost Memorial Day–a holiday honoring those who lost their lives while serving in the armed forces.  It is a patriotic day for those in the United States.  But Memorial Day has also come to represent the unofficial start of the summer season.  With this, you have vacations, family gatherings, camping adventures, pool parties, and BBQs often featuring classic American desserts.  This white chocolate raspberry trifle is easy to make, great for groups, and perfect for a hot day.  And it pleases adults and kids alike, including those who are dubious about “white” chocolate. 

I like to use fresh raspberries in this seasonal trifle recipe, but you can easily use a combination of different fresh or frozen fruit if you prefer.  Use slightly thawed frozen organic raspberries for the layers and fresh ones for making the decorative top.  And if you wish to make it more patriotic, just add blueberries to the layers.  Truthfully, there is no way to go wrong with this foolproof holiday dessert that’s almost effortless to make.

My husband loves pickles; well, anything pickled actually.  I honestly think it runs in the family, his father, one of his brothers, our nephew and one of our kids are the same.  It is a deep love.  As a Father’s Day gift a few years ago, I gave my husband a “Pickle Every Month” subscription from Mouth Foods Inc. based in Brooklyn, New York.  Right before we moved to California we lived in Brooklyn.  We have family there today, so Brooklyn holds a special place in my heart.  And so does Mouth.

In addition to its clever name, Mouth is an incredible online-only store specializing in specialty products, many of which are sold as part of gift collections and subscriptions.  Mouth’s goal is to help its patrons “find the best, most delicious and most interesting indie food products and help make Indie makers grow their business”.  By “indie,” they mean an alternative to mass-produced products. Something any chef loves.  So Mouth is an artisanal food emporium.

Mouth’s products are interesting and taste great.  They are typically small-batch products, crafted in the US, and produced in a way that is respectful to the planet.  If you are a foodie, like specialty food products of any kind, or just need a great gift for family or friends, check Mouth out, they do not disappoint.

The photo above shows an eclectic variety of pickled products I have in my pantry today.  My husband, a true “collector” in the pickling world, has since signed himself up for other Mouth subscriptions.  While the vast amount of pickled products in our house nearly require their shelf in my panty, I am glad that my husband introduced me to Pickled Thai Basil Jalapeños, Cajun Pickled String Beans, and Spicy Pickled Okra.  I am also very thankful to Mouth for putting an end to my husband’s brief obsession with making his homemade pickled vegetables.  Picking is a job best left to the professionals.

When I was little, I strongly disliked cooked carrots.  I still don’t love them, but their sweetness makes them an incredibly important vegetable in the cooking world.  And when it comes to baking, they are one of the only vegetables to have their very own cake.  I came to enjoy carrot cake later in life.  The two biggest issues with carrot cake recipes are: (1) the carrots within the cake are too firm, and (2) the cake can be dense and dry, trying to get by only on the moisture in the frosting.

I can humbly report that my recipe solves these issues.  Tossing the grated carrots in brown sugar and letting them sit for one hour in advance makes them tender.   The use of crushed pineapple makes the cake both moist and light.  It’s hard to say the words “light” and “cake” together, but trust me, this one is.  The light, fluffy layers are a refreshing change to the uber-dense carrot cakes one often finds in bakeries.

Carrot cake has been around for many years: so long that there is actually still dispute about how long.  But recipes have been traced as far back as 1827.  In Switzerland, carrot cake is one of the most popular cakes, sold commonly for children’s birthdays. Carrot cake did not become popular in the United States until the 1960s, but it quickly became a standard American dessert thereafter.  It is often listed with apple pie in terms of overall favorites.  So despite my strong dislike of cooked carrots, I love this cake.  And considering how good carrots are for you, I’m glad I’m getting them in somehow.

Kale and quinoa salad is one of my favorite salads.  For those who are local to the San Francisco Bay Area, this is my version of the kale salad at Palo Alto’s Calafia Cafe.  Chef Charlie Ayers, originally from Brooklyn, New York, was the former Executive Chef for Google.  His food style got national recognition for his ability to combine simple, fresh, and often organic ingredients with an emphasis on vegetables.

Kale, considered a superfood has been extremely popular in the culinary world for several years now.  Packed with vitamins and minerals, low in calories, and high in fiber, what’s not to love?  This is a very straightforward salad, but I could live on it.  I go to Calafia often, but will also make my version when I have time.The key to making this salad well is using fresh, tender flavorful kale, and a homemade lemon vinaigrette.  What you get is a refreshing, healthy, and hearty salad that is delightful on its own butalso complements any main course.  I will sometimes add grilled shrimp or chicken for some additional protein, but it is wonderful any way you serve it.

Everyone needs a great sangria recipe in their life.  Considered a “punch” by definition, this delicious and refreshing white wine sangria recipe is perfect for a casual warm weather get-together.  My recipe is fruity, light, and refreshing with just a touch of sweetness.

Many ask for recommendations on what type of wine works best for sangria, Wine Enthusiast has a great article appropriately titled, “The Best 10 Sangria Wines” and lists some lovely, very reasonably priced, wine choices for either white or red sangria so be sure to check that out for further guidance. Cheers!

This shrimp ceviche recipe was inspired by my visit to the desert and by the laughter and tears I shared with family and dear friends. Ceviche has always been a favorite of mine, and has been popular in the United States since the early 1980’s.  Before that, this seafood dish was most commonly found only in coastal regions of Latin America and the Caribbean.  Made from raw fish or other seafood, cooked (or cured) in citrus juices, it is mixed with spices and vegetables.

Ceviche, I noticed, is very popular in Arizona, and rightfully so, a refreshing chilled dish is the perfect food to combat that dry desert heat.  My recipe has some spice, but that can easily be adjusted up or down as desired.  There are countess variations of this delicious dish and almost no way to mess it up.

Quail eggs have long been considered a delicacy in many parts of the world including Asia, Europe, and North America.  Surprisingly, in other countries such as Colombia, Ecuador, and Venezuela, a hard-boiled quail egg is not unusual or considered exotic.  In those countries, quail eggs can even be seen as garnish on a hot dog.  In the U.S., quail eggs are not particularly expensive, somewhat readily available (especially at local farmers’ markets), and are not that difficult to work with.  You cook a quail egg just like a regular chicken egg but for less time.  I have been cooking with quail eggs for many years.

In part because of my requests, a local market now carries them regularly.  Don’t be intimidated by their miniature size, they make a wonderful addition to numerous appetizers without much work.  And if you’re entertaining, guests are always intrigued by them.  My truffled quail toasts are an easy and elegant hors d’oeuvre to be served at a casual dinner party, and work great before a special holiday meal.  In this recipe, the essence of black truffle oil complements the warm quail egg.

If you are a chocolate lover, keep reading. There is nothing more delicious and decadent than a molten chocolate cake.  It is simple but delightful.  A molten cake is a combination of two things, a flourless chocolate cake (often referred to as a decadence cake) and a soufflé. Its name refers to the lava-like chocolate center that oozes out if the cake is baked properly.

In the pastry world, there is some disagreement about who invented this cake. The well-known three-starred Michelin chef in New York City, Jean-Georges Vongerichten, claims he invented it by accident in 1987 when he pulled a cake from the oven too early.  Another famous French chef claims otherwise.  Jacques Torres, chef, chocolatier, and former dean of my culinary school, has argued that this cake originated in France long before Vongerichten’s recipe mishap.

You will see numerous versions of this cake out there, each one claiming to be the very best.   What fluctuates in recipes is in the balance of egg and chocolate.  You have some choice in the type of chocolate you use.  Semisweet or bittersweet both work fine; just don’t use unsweetened chocolate.  My recipe is not overly sweet and is lighter in texture, leaning more toward a soufflé–which is what I prefer.  Served right out of the oven, there simply is nothing better for a chocolate lover.

This remains one of my go-to recipes for dinner parties.  Many friends have been served this and asked for the recipe, so I thought it was time to share it.  Served as-is or with a rich crème anglaise or white chocolate sauce, you will never disappoint with this dessert.  Another great thing about this recipe is that it is fast and foolproof, and not many desserts are.  You can even make this a day in advance. Simply fill the ramekins, cover them with plastic wrap, and refrigerate till needed.  I recommend allowing them to come to room temperature before baking, but it works perfectly, and 16 minutes later you have heaven on a plate.

Smoothies (a category that includes protein shakes) are thick beverages made from blended raw fruit or vegetables with other ingredients such as water, ice, dairy products, or sweeteners.  I was late to the smoothie fad.  While smoothies were popular in the early 1990s, they have been around a lot longer than that, in particular on the West Coast.

With the invention of the kitchen blender, health food stores in California began selling these popular blended drinks in the 1930’s.  By the 1960s, smoothies had made their way across the United States.  But they did not become popularized until 1973 when Steve Kuhnau founded Smoothie King, a chain that marketed blended drinks including added vitamins and protein powders.

The healthfulness of a smoothie depends on its ingredients. Many drinks include very large servings of fruits and vegetables, which are integral to a healthy diet.  However, too many sweet fruits or added sugar can lead to high-calorie counts and weight gain.   Protein shakes and now green smoothies–which popped onto the market in the early 2000s, as part of a greater focus on sugar consumption–are now in high demand.

This is my favorite homemade protein shake recipe.  I like having this for breakfast before exercising.  It is packed with protein; it gives me energy; and it fills me up for hours.

It’s called “The Ultimate Veggie Burger” for a reason, not just for vegetarians.  It’s for anyone who loves a great veggie burger every once in a while, my husband included. Melissa Clark’s recipe for “The Ultimate Veggie Burger” was published in the New York Times a few years ago and I’m thankful to have found it.  Bon Appétit has since listed something very similar in their “Best Recipes,” and deservingly so.

This is sure to please almost anyone willing to try this burger alternative. It is, I will say, an involved recipe. Not hard, but there is a lengthy ingredient list that may at first glance create panic.  However, I have adapted it using a few shortcuts, making it more manageable. In fact, everything needed for this recipe I purchased at Trader Joe’s.  So don’t be too fearful.  It’s worth trying.

Veggie burgers themselves are not an easy thing to make. There are numerous recipes out there and tons of store-bought verities.  None are great options if you ask me.  And I’ve tried a bunch. Getting the texture and flavor balance correct is tricky; it’s actually a bit of a science.

This recipe works hard to combat the various issues with veggie burgers in general. Mushrooms, cooked properly to reduce moisture, help with the mushy factor commonly seen in veggie burgers. Black beans help create a crisp outer texture, allowing these burgers to be seared. Clark calls for “aggressive seasoning” to combat the blandness factor, and she nailed it. She omits the need for unusual proteins with frightening names that typically steer people away from ordering these types of burgers on restaurant menus. Instead, you find a well-balanced burger with a nice combination of nuts, vegetables, and grains, which allows for the hearty, satisfying aspect most people desire when eating a burger in the first place.

In terms of preparation, you can pan-sear or grill them, giving you further options.Add a lightly toasted brioche bun, some avocados, onion slices, and sprouts and you have a great healthier alternative to the all-American burger.

Note: Due to the somewhat complex process, I tend to double the batch when I make these and freeze them for future use. They hold up well in the freezer without losing flavor.

[Updated Recipe] Almost no one turns down a brownie.  Honestly, why would they?  Brownies are a delicious, easy-to-eat, simple pleasure.  Limitless variations of this classic treat exist: from dense, gooey, fudge-like squares, to light, cake-like frosted treats.  Although the brownie supposedly was created in 1893 by The Palmer House Hotel, the first well-known brownie recipe did not appear until the 1896 version of the well-known Boston Cooking-School Cook Book, by Fannie Farmer.  With Americans’ love of sweets, brownies did not take long to become a popular favorite for everything from lunchbox treats to restaurant dessert menus.

Mexican brownies are a whole new wonderful type of brownie. Mexican brownies were invented by Chef Maria Gonzalez in the vibrant kitchens of Mexico City. This style of brownie elevates the ordinary with the richness of cinnamon and a touch of cayenne pepper. The blend of sweet and spicy transports your palate to new heights. These delectable chocolatey delights gained popularity in the early 2000s, captivating dessert enthusiasts worldwide but I have been making them for decades.

Embrace the cultural fusion and savor the of flavors that make Mexican brownies an irresistible and timeless indulgence. Serve with a generous scoop of your favorite flavor of ice cream, and you have a fantastic dessert that’s guaranteed to please guests of all ages.