Wednesday, August 04, 2010
Rack 'em Up!
You know dinner time is rolling around, when ...By Susie Iventosch
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| Wednesday, July 21, 2010
Chopped Italian Salad
Chopped Italian Salad
(Serves 4)
For a substantially filling "light" meal, this chopped Italian salad is ...By Susie Iventosch
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| Wednesday, July 21, 2010
Grilled Chicken Salad with fresh fruit, avocado, candied nuts and two cheeses
(Serves 4)
INGREDIENTS
1-2 heads (depending on size) butter lettuce, torn into bite-sized pieces (save ...By Susie Iventosch
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| Wednesday, July 21, 2010
Savor a Summer Salad
Farmers' markets are in full summer swing ...By Susie Iventosch
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| Wednesday, July 07, 2010
Coconut Chocolate Chip Shortbread Cookies
(Makes about 6 dozen mini cookies)
These tasty little cookies made with coconut seemed the perfect touch for a Hawaiian theme. So my mom and I set about making 500 or so of the little ...
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| Wednesday, July 07, 2010
Cookies for a Cause
The Food Bank of Contra Costa and Solano recently held its annual fundraiser luncheon, "An Afternoon in the Admiral's Garden: Survivor Mare Island." This year's event took on a Hawaiian theme and the weather certainly seemed tropical-in the upper 90s. This made it a ...By Susie Iventosch
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| Wednesday, June 23, 2010
Sweet Chili Lime Grilled Prawns with mango and passion fruit salsa
Appetizer for 3-4 people
All ingredients available in any larger grocery store, such as Safeway, Diablo Foods, Whole Foods etc.
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| Wednesday, June 23, 2010
Grilled Skirt Steak with Hoisin Barbecue Glaze, served on a bed of Caramelized Onions and Bell Peppers
Entr‚e for 3-4 people
Ingredients
1 skirt steak (about 1 1/2 pounds) cut into 2-3 equally long pieces
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| Wednesday, June 23, 2010
Outdoor Cooking with Springloaf Catering
Whether or not you have an extravagant outdoor kitchen (see article page OH1), "summertime" and "barbecue" go together like "hand" and "glove." Darius and Caroline Somary, of Lafayette's own SpringLoaf Catering and Event Planning, offered to share with us a couple of ...By Susie Iventosch
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| Wednesday, June 09, 2010
Spinach & Zucchini Frittata
Spinach & Zucchini Frittata
INGREDIENTS
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| Wednesday, June 09, 2010
Time for Tea
It seems France is on my mind of late! Recently, I had the opportunity to meet a friend for lunch at The French Bakery in Lafayette and it was a treat. We both opted for the light and fluffy chili pepper quiche, made with cream cheese, and it was wonderful. With no ...By Susie Iventosch
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| Wednesday, May 26, 2010
Black Angus Beef Tenderloin Rossini
Black Angus Beef Tenderloin Rossini
Chef Chevalier was kind enough to share this delicious beef dish with us. I am not going to say it is quick and easy, but it is amazing. He likes to ...By Susie Iventosch
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| Wednesday, May 26, 2010
Chef Chevalier's Choice
Not many kids start their careers by the age of 14, but this was the case for Philippe Chevalier, chef/owner of Chevalier Restaurant in Lafayette. Perhaps it was the influence of his grandmother, Marcelle Chevalier, who was a Cordon Bleu award-winning chef, but ...By Susie Iventosch
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| Wednesday, May 12, 2010
Mediterranean Summer Salad
This recipe originally came to me as a Greek vegan salad, but honestly, Greek salad without feta is like pancakes without syrup! I always add a good, tangy feta cheese, which is the perfect complement to the rest of the ingredients. This salad is dressed with a scant ...
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| Wednesday, May 12, 2010
New Toys for the Kitchen
It's always great fun to peruse your favorite kitchen shops for the latest in cooking gadgets. There are always wonderful new innovations for doing "this" and "that" in the kitchen. In fact, in no time at all, you can rack up quite a bill! A few weeks ago, I was ...By Susie Iventosch
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Lamorinda Weekly, Moraga CA