Hot time, late summer in the city!

Except for those dreaded Friday nights when all that’s on your buff arm is your reusable canvas shopping bag.

Lumbering home from your hood’s green grocer, you pass that trendy Indian bistro and spy handsome couples in the window on double dates. They’re nursing ginormous chalices of red wine and laughing up a storm, eyes tearing from the tandoori and terribly clever banter. You feel resentful. You like red wine, too.

Take heart, neo nester. It’s commendable to eat in and save money. But hey, don’t do it alone, silly! Invite your cheap friends over Saturday night and play frugal gourmet as a unit.

For seven tips, I went to the source, Executive Chef Annie Somerville of the celebrated Greens Restaurant of San Francisco.

Greens is owned by the San Francisco Zen Center and Somerville teaches classes throughout the year at its Green Gulch organic farm. She has earned an international reputation for her imaginative approach to elegantly composed and simple vegetarian cooking, and is the author Everyday Greens (Simon & Schuster, 2003).

Here’s her greenprint for wearing your own chef’s hat and becoming the coolest home-buddy in town.

Annie’s Guide to Planning and Entertaining at Home in August:

1. Sustain your energy.

Don’t overextend yourself. You are having friends over so make sure it is fun for you, too.

2.The shopping is part of the deal.

It should begin at the farmers’ market and you should enjoy the entire experience as you plan your evening.

3. Shop at your local farmers’ market.

There is so much great seasonal produce right now at the farmers’ market, so cook up some great dishes using these fresh choices. I know it sounds cliche, but the most fun thing to do is grilling, which is great when you are running behind.

Appetizers: Stone fruit is good now, like peaches and nectarines. We are brushing a little olive oil on them and grilling them lightly, then drizzling lightly with local honey and serving on watercress, or any greens. Add a nice cheese like fromage blanc or a fresh white goat cheese. You can also shave cheese over the fruit. For figs, which are coming in now and will last quite late into the season, I use a big, aged balsamic or golden vinegar to create a reduction, and serve with goat cheese.

Entree: You could make a rustic, savory tartlet filled with eggplant, peppers and  grilled onions. You can grill those ingredients or roast them. You could also do corn which is so good now, making a tart filled with corn, chilies, onions, cheddar and cilantro. A simple dish is rounds of eggplants with big slices of peppers, onions and summer squash, all roasted separately. Make a gratin, layering in a baking dish with some cheese and big, torn up leaves of basil. Sprinkle Parmesan and crunchy delicious bread crumbs over the top. Put it in the oven, bake and serve. Delicious! The best of summer.

Side dish: Another thing we are doing as a side dish is using rosemary skewers, leaving a few sprigs on the tops, and grilling fingerling potatoes, wedges of squash and torpedo onions. You can put a big cherry tomato on them. The sprigs are fun and taste good.

Salad: Make a big green salad adding quinoa, parsley, tomatoes, olive oil and lemon. This is always a refreshing salad people dig into.

3. Invite your guests to help cook.

If things aren’t coming together as quickly as you like, ask friends to step in. They love to get involved and it actually puts them at ease, socially. Hand  someone a pair of tongs and say, “Hey, can you flip these onions?” I taught an outdoor cooking workshop at Tassajara and got everyone involved. It gets people engaged in a real way.

4. Make it informal and family style.

Anytime I can eat outdoors I do, and the more relaxed the better, and that is my rule for restaurants, too. I don’t feel like I’m a captive inside. I like the idea of everyone sitting down to a long, informal picnic table with big platters of food and good wine. Maybe you can set up a second table for a buffet if you need to. The more informality the better to make people feel at ease. These days everything is so structured and people need to relax and have a good time.

5. Opt for light, refreshing drinks.

A fresh iced mint tea is always good or  lemon verbena spritzer with lemonade and mineral water and sprigs of  verbena from the garden. On a warm night, a beautiful rose is ideal. I also like Spanish wines and Sauvignon Blancs on a warm summer night.

6. Use beeswax candles for ambiance.

Candles for sure, they are fun. Sometimes I resort to any ones I have. I have just been given beautiful beeswax candles from the farmers’ market people who produce honey for us, Snyder’s Farm. They are at the Tuesday farmers’ market at the SF Ferry Building.

7. Extend the simplicity to the dessert.

It’s always nice to offer coffee and tea and can be great to have a wonderful dessert wine, really simple. I love fruit crisps and cobblers. Short cakes also are easy to do. But if you can’t bake, just make a simple sundae with delicious vanilla ice cream and an assortment of berries. You can mash them and make a sauce. Or serve some good cookies and berries. A cluster of grapes is even good or melons and a cheese plate (light fresh goat, a cow’s milk cheese and  a sheep milk cheese, with toasted walnuts and almonds). Add a pretty platter with toasted bread.

* These days, Annie is “keeping her nose to the grindstone at Greens” but come the start of the year, you can visit her at the Chef’s Holiday Series at the Ahwanee Hotel in Yosemite.

Images: mccun934, Marilynn Taylor

Must be those years as a kid in Palm Springs that instilled my passion for succulent gardens that glow at dusk.

Whether opting for sun powered pathway lanterns or natural candles, you are cutting down on electricity while letting your prized garden bask in the limelight.

Combine them all for a low energy, highly-illuminated spot, where you and the mosquitoes can bite on juicy snacks and drink up the evening breeze.

Here are 10 that make a mark:

The color-changing Chalice solar path lights are said to last up to 30,000 hours (about 15 years) and automatically turn off and on to provide up to 8 hours of light at a time. $38.95 for a set at Target.

(shown at top)

Ideal for my friend Suzanne’s pad at the Four Seasons in Kona, these Solar pineapple lights up a garden path or patio with a warm welcome. They even make a fruity statement indoors! High-performance LED bulbs start to glow at dusk. They are a handpainted stone-resin composite. $27.95  each at Potpourri.

MIO solar path lights, also new to Target. They are green, retro and cheap at $40 per set.

Portfolio solar path lights from Lowes are a brass act with fluted glass lenses and a pretty copper finish. They come in a 12-pack and turn off and on automatically. $98.

I love the retro shell of these fun candle lanterns from Crate and Barrel. In yellow and orange, they burn 60 hours each for $6.95 (sale price). I love placing these on steps leading to a special sitting area in the yard.

Get groovy with these blown glass balls of light from Earth Tech.The gorgeous Firefly Solar Garden Art globes use solar energy to flow all night long, casting an art nouveau effect on these calla lilies. Enjoy the mystical ambience of  shadows and light over your prized garden blooms. $38.

Set the tone the minute the hybrids pull up to the party with these retro-colored driveway markers, powered by the sun and quite Mid-Century sensational. Se of 4 markers are $60 at Solar Goods.

I’m a sucker for anything shaped like a pagoda, including this lantern, also from Solar Goods. You can hang a few strategically in the garden or place on a few tables. They have a gorgeous weather-resistant finish and mix well with other exotic touches. $50 at Solar Goods (save on a pair).

Simple solar-charged spotlights, $50 for a pair at Green and More, are ideal for illuminating trees and bushes and creating that dramatic nighttime glow. Uses renewable solar panels with rechargeable friendly batteries included to stay lit for up to 10 hours at night.

Rock the garden – or the Casbah – with the Terra Spotlight, $113 at Eco Lights. Powered by two AA-size rechargeable NiCad batteries, the stones will provide 10 hours of light when fully charged. Available in two finishes, I think these are the most natural decor element I’ve seen for lighting the garden.

Weddings come in all shapes and sizes but for many people it’s the biggest party they’ll ever host.

The average wedding in the US costs about $20,000. Ours was nowhere near that expensive but it was still a large event and one that took a year in the planning. Little wonder that this post has grown into a two-parter.

As well as the advantages I mentioned previously, the other great thing about our wedding venues was their accessibility public transport. We thought about this from the outset and even timed the ceremony so that people would be able to meander down the hill to the public ferry wharf and get a ferry across the harbour to a wharf near the sailing club.

This was partly an effort to help people to be green but it was also to make the most of Sydney’s most beautiful natural feature, the harbour.

A few days before the wedding I emailed our guests with detailed directions on how to get to the church and club, with options for driving and public transport. I pointed out that parking was plentiful at the club but scarce in the neighbourhood around the church. I added that alcohol would be flowing freely so they might prefer not to drive so they can kick their heels up and have a drink or four.

Quite a lot of people did take the public transport option, both people from interstate who hadn’t brought cars and a few Sydneysiders who knew that I was talking sense.

After the ceremony, the wedding party went down to the water for photographs. As we traipsed through the park, I was amused to see several friends, who had tarried too long socialising outside the church, bolting down the hill to the ferry, one of them with her two-year-old son hoisted under her arm.

I mentioned in the previous post that my mother made the cake and my cousin did the flowers and this was a theme throughout the wedding – the main motivation was less to save money and more because it made it more personal to have our friends and family pulling together for us and contributing their time and talent. Likewise, we also had a friend do our photography  and another friend sing the song for our first dance (one that my grandfather used to sing when he was alive).

On this note, one of my friends is a graphic artist and she designed our beautiful wedding invitations and thank you cards. We had them printed by Typoretum, using letterpress, which not only matched our vintage theme and the design but is also eco-friendly.

For most brides, the dress is one of the most important elements of a wedding. I liked the idea of a vintage wedding dress from both an aesthetic and environmental standpoint. I even bought an antique dress at auction – a beautiful embroidered silk gown with matching train from 1910, for the bargain price of £100. Unfortunately the 22-inch waist meant I couldn’t wear it and the dressmaker quoted me £1,100 to get it remade.

Disheartened, I then started looking for second-hand gowns on eBay. That’s when I discovered you can buy cheap wedding dresses from China over the internet – but my concerns over both style and sustainability meant I was not particularly tempted. (I was worried about cheap, synthetic materials and whether it was made in sweatshop conditions).

I ended up getting in touch with a bridal shop in Kent, south of London, via eBay and found out they were having a sale of shop samples. I went in person and tried dresses on and ended up buying a designer bridal dress at a quarter of the normal retail price. From an eco-standpoint, the dress was new but it was pre-existing rather than made to order (and used no synthetics). It was lacy and quite old-fashioned so we were able to keep our vintage theme.

The groom and his best man and my father rented their outfits – it seemed sensible since they don’t need to wear a tuxedo very often and the occasion to wear a top hat may never come again.

My partner bought my engagement ring but he knows me well enough to know I wouldn’t want a conflict diamond and there was no way I wouldn’t ask, if not at first then eventually. He chose a beautiful emerald and diamond ring from 1906 from Berganza, an antique dealer in London’s Hatton Garden. It’s beautiful and green – in both senses of the word – and I couldn’t love it more. He also organised the wedding rings – simple metal bands without any stones and mine is slightly curved to fit around my engagement ring.

People don’t like to show up empty-handed to a wedding. Generally, they’ll bring a gift unless you say ‘no presents’ and even then, half of them still will. We knew that. But we also knew we had a household full of stuff and we were about to shift continents again.

We didn’t have a wedding registry and we didn’t mention gifts on the invitation. But we did put the word out via our families about a few things that we might like and mindful of how talented many of our friends and family are, we also suggested that people give us art, especially their own art. We were delighted that many people did exactly that and we were also appreciative of the thoughtful gifts and practical cash we received from others.

There’s always more that any of us can do to help the planet but I’m pleased with our wedding – I feel that it was a beautiful expression of our love and commitment, a rocking great party for our friends and family, and we didn’t do too badly in keeping it green. The best weddings don’t cost the earth.

Image: zayzayem

If you ask me, there’s nothing more relaxing than the sound of a crackling fire (the same probably can’t be said for Neil Diamond). Yet, I can’t even remember the last time I used my fireplace as more than just a decorative mantle to display frames and books. Really, who has the time to constantly add more kindling, stoke the flames and keep it burning? Here’s an eco-friendly solution to make you smile.

With a sustainable wooden wick, the Dayna Decker Botanika Chandel is specially designed to simulate the soothing sound of a cozy fire. Four aroma therapeutic fragrances to choose from; two include notes of rose. (Available at Wildflower Organics for $54.)

Edith Heath first introduced us to her understated glazed pottery in the mid-forties with a one-woman show at San Francisco’s Palace of the Legion of Honor, where her unusual pieces were picked up for sale at Gump’s of San Francisco.

It was after that success that she opened her factory in Sausalito, Calif. dedicating the past half-century of her life to the craft of ceramics and the skill of the artisan.

This passion, along with the legacy of her work in stoneware clay body and glaze development, gives Heath its unique place in ceramics today as a modern classic in home decor. As a result of Edith’s timeless and unique design sense, many of her pieces live in the permanent collections of museums such as the MOMA in New York City.

The signature ceramics also live on in our homes as mid-century design enjoys a spirited revival among collectors, modern architects and green designers.

Heath Ceramics is the real McCoy when it comes to purity and sustainability with great uses for the vintage aesthetic, from skillfully pared-down cups and bowls for the tabletop to elegant field tiles for kitchen surfaces.

San Francisco designers like Jennifer Weiss are drawn to the minimal and modern lines of Heath.

Weiss commissioned white relief tiles to use as a range backsplash in a kitchen, adding warmth to an otherwise ultra-clean environment. “The iconic shapes are modern in the true sense of the word since the ceramics date back to the 50s,” says Weiss. “I wanted artwork to stand out in the room and this is part of the art.”

Aspiring to maintain the local craftsman traditions, husband and wife team Robin Petravic and Catherine Bailey bought the business in 2003. They set out to revitalize the handcrafted techniques while expanding the business to a new studio in Los Angeles last year.

The company holds open studios in both its Bay Area and L.A. locations, allowing visitors to tour the factory and kilns and see the large inventory of products produced by local craftsmen carrying on Heath’s legacy.

There is so much to see, from gorgeous field tiles in 80 glazes to organic cotton linens, design books, and of course the famous tableware that includes an understated Chez Panisse line ““ a collaboration between Alice Waters, Christina Kim and Heath Ceramics for use in famed restaurant.

Through its thriving To the Trade business, Heath also has customized serving dishes for Four Seasons Hotels worldwide and the Wynn Las Vegas Hotel.

In keeping up with green, the company also offers Kiln Shelves made from glazed and recycled kiln furniture to use for exterior walls and floor pavers.

Some of the new elegant and organic Heathware editions are the result of collaborations with designers like Christina Kim of Dosa, who helped craft the beautiful Phases of the Moon Tea Set inspired by Edith Heath’s hand-thrown California stoneware. Finished with a complex glaze, the tea cups come in sets of four with a tray and are offered in either dark or light glazes, representing phases of the moon observed by day as well as night.

The new owners also continue Edith Heath’s community outreach by holding sales events in which they donate a percentage of sales to Architecture for Humanity. You can find all news and events, including sales and open studio tours at the web site.

Also, check out the exhibit: Edith Heath: Tabletop Modernist May 31, 2009 ““ September 20, 2009, at the Pasadena Museum of California Art. The opening reception is on May 30.

Edith Heath

Every morning before settling in with the laptop, I sip a cup of coffee, eat a bowl of cereal and read the paper at my breakfast bar. And lately I’ve had to ask myself: why am I still sitting on these cheap, tacky stools I got from IKEA in college?

It’s time for an eco-friendly (and lumbar friendly) upgrade, and here are some versatile choices I’m liking.

The rustic weave and strong design of the Earthly Rattan stool from VivaTerra (shown at top) make the perfect fit for those of you who model your interiors after the beauty of the great outdoors and need something both practical and stylish. Plus, it provides ample back support, so you can lean back and relax.

If you prefer a kitchen with an old-fashioned appeal, then the European sophistication of the Cocopa counter stool is the epitome of classic, cozy style.

Crafted from post-industrial seatbelts, the clever Arbor barstool from Vivavi has a unique appeal that suits modern interiors with a distinct edge.

You’re not fooling him, sister.

It’s a pairing more common than takeout Caesar salad and two buck Chuck. There’s even a song about it: you’re a vegetarian and your boyfriend isn’t about to part with bacon in this lifetime. It’s not that he hates the planet; it’s just that tofu deeply worries him. The mere mention of a vegetarian dinner brings your old nickname (Chick’n) back to life for at least a week, or on more exciting nights, a spirited debate about whether mock meat nuggets taste more like chicken nuggets than actual chicken nuggets. I’ll save you the suspense: nobody wins.

Help your manly meatatarian out with some veg recipes that he’ll actually love. That means filling, substantial, tasty and preferably hand-held. These recipes are fast, cheap, and easy. Something every man appreciates.

1. The Carl’s Jr. Is Scared of This Sandwich, Sandwich

This is a sandwich everyone loves, and the ingredients are so filling no one notices the lack of meat. The best part is that it only takes 10 minutes to make. Note: this is not a sandwich for someone on a diet.

Ingredients: sourdough or rye bread, 1 large avocado, 4 slices sharp cheddar and 2 slices gruyere cheese, 1 tomato.

To make: this is just like a grilled cheese sandwich, except you’re also adding in avocado slices (half an avocado for each sandwich) and tomato slices (ditto). Each sandwich gets 3 slices of cheese. To make the sandwich really good and greasy – but somewhat healthy – skip butter and lightly coat both sides of each piece of bread in olive oil. Give the oiled bread a tasty treatment of coarse salt and, if you have it, a tiny sprinkling of chopped rosemary. Trust me, this is insanely filling – and good. To rev it up a bit, shake a little Tabasco over the sandwiches while they’re grilling.

2. The Chop

My grandmother learned this recipe while living in Guinea, Africa. Over the years everyone in the family has adapted it in different ways. She always called it Chop, and while her recipe used ground beef and beef broth, you don’t need the meat and you can use vegetable stock.

Ingredients: 1/2 cup red wine (cheap is fine), 1 cup tomato paste, 2 cups chopped tomatoes, 1/2 cup peanut butter, 2 tablespoons olive oil, a few pinches of salt, a handful of chopped oregano (or marjoram), a few dashes of Tabasco, and 1/2 cup vegetable broth. If desired, use 1/2 cup of peanuts or 1 can of chickpeas as a meat substitute.

To make: combine everything in a large sauce pot, stir, and simmer on medium-low for at least an hour (it’s best if you can let it simmer for 2 or 3 hours to help the flavors blend). This is not unlike spaghetti sauce, but the peanut butter gives it more of an exotic flavor – and makes the sauce more substantial. Serve over brown rice. If you want this really chunky and thick, use more peanut butter. You can also include a chopped white or yellow onion and a few fresh minced garlic cloves in the sauce.

3. King Burrito

Men like holding their food.

Ingredients: 2 very large soft flour tortillas, 1 can vegetarian refried beans, 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese, 1 small diced white onion, 2 cups shredded iceberg lettuce, 1 cup leftover brown rice, 1 diced tomato, 1 cup fresh chopped cilantro, 1 small jar verde sauce. Salsa, guacamole and sour cream as garnish.

To make: this sounds like a lot of ingredients, but it all comes together fast. Ready? Heat the refried beans. Spread them on the tortillas. Now sprinkle the cheddar cheese in equal portions. Add all the vegetables, also in equal amounts. Perform classic burrito roll ‘n fold. Place two burritos in an oven-safe dish – choose a small size dish so they’re snug. Lightly coat in olive oil. Cover burritos with the verde sauce, sprinkle with the Monterey Jack cheese. Bake at 400 for about 10 minutes, or until cheese is bubbling and tortillas are beginning to look a little golden. Serve hot with salsa, guac and sour cream on the side. You can use mole sauce or any hot sauce if you don’t like green. Note: please don’t put broccoli or carrots in your burrito. That’s just wrong. Kay ‘n Dave.

4. Magic Pizza

Since we’re being cheap and easy here, you don’t have to make a pizza from scratch. Just buy an organic ready-made cheese pizza.

Ingredients: one cheese pizza, 2 cups extra cheese (any kinds, but go for something stinky if you’re brave), 2  cups grilled mushrooms, fresh basil.

To make: chop and grill 2 cups wild mushrooms for 3 minutes on medium heat (anything interesting and savory, like shiitakes or chanterelles) in olive oil, a few dashes of Worcesteshire, and coarse salt. Add some dried rosemary and sage for extra savoriness. Top pizza with the grilled mushrooms and fresh basil. Sprinkle cheese. Bake as directed and enjoy! You should probably avoid garlic on this one. Note: this is one meal where mock meat won’t be a big deal – add in some sliced spicy faux sausage if you like.

5. “Salad”

There’s no need to “trick” a guy into eating a salad, despite what sexist articles in lame women’s magazines may tell you. Most people enjoy a salad if it’s loaded with good ingredients and has a decent dressing. This salad focuses more on the goodies than the greens, so it’s sure to please everyone.

Ingredients: 1 cup of cubes or crumbles of 2 of your favorite cheeses, 1 cup of candied, salted or raw nuts, 4 cups of your favorite greens, 1/4 cup salted pepitas or other seeds, 1/2 cup dried cranberries or raisins, 1/2 sliced red onion, 1 can well-drained artichoke hearts (cut hearts in half or quarters to make them bite-sized), 1 chopped green apple or pear, and your favorite dressing. If you want more substance and aren’t feeling lazy, hardboil a few eggs, chill, slice, and add them in to the mix.

To make: you know what to do. There’s really no rule; use whatever you have on hand that you like, from olives to tomatoes to persimmons. Enjoy! P.S. A killer dressing: 1/2 cup minced red onion, 1 tablespoon spicy mustard, 2 tablespoons red wine vinegar, a splash of red or white, a dash of salt, 1 tablespoon of honey, and 1/4 cup of oil. Orgasmic.

6. Overnight Omelet

Overnight as in, he won’t be hungry for breakfast if he has this for dinner.

Ingredients: 6 eggs, olive oil, 1/2 cup filtered water, 1/4 cup chopped bell peppers, 1 seeded and finely minced jalapeno, 1 cup chopped mushrooms, 1 minced white onion, 2 cups sharp cheddar cheese, 1 diced tomato.

To make: it’s a myth that cream makes lighter eggs. Water is far better for the fluff. Prep the eggs for the pan. Chop up all your veggies. The trick to a good omelet is a properly heated pan and plenty of grease – but this will be provided by heart-healthy olive oil. If you’re lazy, add all the veggies – but not the cheese – into the egg and water mixture and fry up your omelet messy style if you’re not good at flipping a loaded omelet. This way you’ll only have to deal with adding the cheese; fold as usual once it starts to melt. Serve sizzling and don’t forget to give it some Tabasco or salsa love. Note: this isn’t the actual omelet, but I’ve included it so you can see that mixing the veggies right in with the eggs is fine.

7. Chow Down Chowder

This is perfect on a cold night when you’re watching the game. Serve with a strong, local microbrew.

Ingredients: 1 cup cream cheese, 3 cups vegetable broth, 1 cup cream (yes, this is a fattening soup), 1 tablespoon olive oil, “Seafood blend” fresh herb pack or, if not available, chopped fresh thyme, tarragon, basil, marjoram. 2 cloves fresh minced garlic, salt and pepper to taste (lots of fresh black pepper is best!). You will also need 12-16 baby red or fingerling potatoes (I prefer to cook these ahead of time; if you cook them in the stew make sure you boil them for a while first and rinse the starch off before adding everything else, or you’ll have a very foamy soup…yuck). What else? 1 whole diced white onion, 1 whole diced large carrot, 1 cup frozen sweet corn, and 1 whole thoroughly washed and sliced leek.

To make: wash and quarter potatoes and boil them in water, NOT your soup ingredients (cream and stock). Drain and rinse the potatoes – they should still be a little hard, because you don’t want a mushy final product. In a small pan, saute the herbs, garlic and onion in olive oil. In your soup pot, melt the cream cheese into the cream and stock slowly – low heat. (This soup does take patience but it really isn’t hard to make.) You can be boiling the potatoes in another pot at the same time. Once all your separate mixtures are ready to go, and the potatoes are rinsed, combine everything, add the leeks (they soften fast) and simmer over medium-low heat for 30 minutes. Serve with crackers or hot sourdough rolls. I like a dash of Tabasco and a squeeze of lime, but I’m a rule breaker.

Make these recipes and he’ll be licking more than his fingers!

Note: use organic ingredients whenever possible – it’s better for you and the earth! All recipes serve 2 (and then some – this isn’t Stick to Your 2009 Resolution fare).

Images: 1, 2, 3, 4, 5, 6, 7

One look out the window during meal time, and you’re reminded that Punxsutawney Phil won’t see his shadow for some time to come. So, put those seasonally unsuitable plates and bowls away and embrace the subtle beauty of peaceful pastels. The Serene Sol dinnerware will help you see the more soothing side of winter while adorning your tabletop in versatile sophistication. Plus, these chic pieces are made entirely from recycled glass. Looking for a bargain? Spring for the whole set and save $28. (Available at VivaTerra for $49- $198.)

Sarah’s piece on Meyer lemons last week got me thinking about some of my favorite ways to use these fragrant lovelies. Abundant as they are this time of year in my area, they can almost be had for the picking (or foraging). Meyer lemons are commonly found in backyards all over the Bay Area, where they thrive in our Mediterranean climate. In fact, it’s practically customary to bring a bag of Meyer lemons as a hostess gift throughout the winter months.

This lemon curd is easy to make and somewhat addictive. You might even find yourself baking scones so you’ll have the perfect vehicle for it. It’s also fantastic on English muffins, biscuits, and plain old toast. Try layering it in a parfait glass with mascarpone cheese and crumbled almond cookies. (It’s shown here as a French toast topping.)

If you cannot find Meyer Lemons and wish to make this recipe with other varieties, increase the sugar to 3/4 cup. If you grow fresh herbs, it’s fun to flavor this curd with a little lavender or lemon verbena.

Makes about 1 cup

3 eggs
2/3 cup granulated sugar
1/3 cup fresh Meyer Lemon juice
4 tablespoons unsalted butter, softened and cut into small pieces
1 tablespoon Meyer Lemon zest (finely chopped or from a microplane)

Set a stainless steel bowl over simmering water, making sure the bottom of the bowl sits up above the water level. In the bowl, whisk together the eggs, sugar, and lemon juice. Cook, whisking constantly, until mixture is pale yellow and thick, about 5 to 8 minutes. Immediately strain into a clean bowl, and add the butter a little at a time, whisking to incorporate each addition before adding the next. Stir in the lemon zest. Cover with plastic wrap (directly on the surface) and cool, Refrigerate for up to 2 weeks.

Image: pudgeefeet

Recipe Copyright Vanessa Barrington 2009

Here’s a gorgeous and tasty salad that’s packed with super foods to keep your immune system in top form. Enjoy it for a light lunch or dinner or serve it to guests. It’s sure to perk up the winter doldrums and inspire your palate.

Beet, Orange and Spinach Superfood Salad

Serves 4

4 small-medium red beets, scrubbed trimmed and drizzled with a little olive oil.
4 small handfuls of baby spinach
2 juicy navel or blood oranges
2 tablespoons juice from the oranges
2 tablespoons white wine or champagne vinegar
7 tablespoons mild vegetable oil
Salt & pepper to taste
Toasted Walnuts for garnish
Avocado slices for garnish

Note: use organic, local ingredients when possible.

Wrap the beets in heavy-duty foil and place in a preheated 400 degree oven until they are tender when pierced with a sharp knife (45 minutes to 1 hour).

Wash and dry the spinach leaves and place them in a large bowl. Cut the ends off the oranges, just so they can sit flat. With a sharp knife, following the curve of the fruit, remove all the peel and white pith. Then, holding the fruit in one hand over a bowl, slip the blade of a small paring knife between the segments, separating them into individual segments and releasing them from the white membrane. Catch the juice in the bowl. Place the segments in the bowl with the spinach.

Combine the reserved orange juice and vinegar in a small bowl. Slowly pour in the vegetable oil while whisking until the dressing is well blended. Season with salt and pepper. Set aside.

When the beets are cool enough to handle, slip their skins off with your fingertips and then cut them into quarters and then eighths. Add them to the bowl with the greens and oranges. Toss the salad with the desired amount of dressing. Adjust seasonings. Garnish each salad with toasted walnuts and avocado. Extra dressing can be refrigerated for up to one week.

Recipe Copyright 2008 Vanessa Barrington

Image: Darwin Bell