Californian

Strawberry Basil Meyer Lemonade + A Giveaway!

Who knew that I would taste the best lemonade I’d ever tasted in the middle of a strawberry field in Oxnard, California? Random, I know, but those tend to be the best discoveries! The Fuji family was invited by the California Strawberry Commission (CSC) on an “I Heart CA Strawberries” Blogger Field Trip with a [...]

Miss Piggy once said, “After all the trouble you go to, you get about as much actual “food” out of eating an artichoke as you would from licking 30 or 40 postage stamps.” Growing up I always looked forward to the days when my mom came home from the store with a bag of artichokes. [...]

With Mother’s Day quickly approaching, I wanted to share a savory yogurt parfait that is so simple that even your kids could whip it up. (Just think breakfast in bed for mom!) The parfait will leave you feeling refreshed and ready to face the day.

The inside of my refrigerator is starting to look like one big lab experiment. I seem to have developed an obsession with putting things in jars. There’s a batch of Mark Bittman’s easy kimchi, several jars of Three Pepper Jelly, some sliced variegated pink lemons marinating in honey, several different types of tsukemono (Japanese pickles) [...]

Chocolate avocado fudge might sound a bit strange, but it’s actually a genius idea, but one I can’t take the credit for. Pureed avocado is used in place of butter when making the fudge. The result is a rich and extremely creamy chocolate fudge—and no, you would never guess there was any avocado in it! [...]

Avocado honey ice cream makes a perfect summer treat, especially because it doesn’t require turning on the oven or using the stove, and only takes a few minutes to whip together.

Buckwheat crêpes filled with aged cheddar cheese and creamy slices of ripe avocado make for easy comfort food that can be enjoyed any time of day. I’ve got a weakness for crêpes.

Creamy sweet cold avocado pops make a fantastic treat on days when temperatures have you wishing for an ice bath to cool you off. You only need 4 ingredients and less than 5 minutes to them whip up before they go into the freezer to set. Easy, right?

Sautéed Endive with Toasted Israeli Couscous and Poached Eggs Makes 4 servings 1 cup Israeli couscous 5 tablespoons olive oil, divided 1/4 teaspoon salt 3 garlic cloves, thinly sliced 1 1/4 pounds California endive (or Belgian endive), hard ends trimmed, leaves separated 1/2 cup chicken broth 1/2 teaspoon freshly ground black pepper 1/4 cup distilled [...]

Garden Vegetable Chowder Makes 3 to 4 servings For the mushroom stock: 3 1/2 cups water 1/2 ounce dried shiitake mushrooms 1 piece kombu (approximately 6-square inches in size) For the chowder: 1 tablespoon olive oil 1 medium-size carrot, sliced 1/4 cup diced onions 2 garlic cloves, minced 2 teaspoons grated fresh ginger 2 tablespoons [...]

← Previous Entries

Californian

Strawberry Basil Meyer Lemonade + A Giveaway!

Roasted Baby Purple Artichoke Black Rice Salad

Avocado Basil Greek Yogurt Parfaits {Giveaway}

Pickled Avocados

Chocolate Avocado Fudge + Scharffen Berger Chocolate Giveaway!

Avocado Honey Ice Cream

Buckwheat Crêpes with Avocado & Aged Cheddar Cheese

California Avocado Pops

Sautéed Endive with Toasted Israeli Couscous and Poached Eggs

Garden Vegetable Chowder

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