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A quinoa salad full of spring

Where I am and a book signing at Williams-Sonoma

Alaskan black cod with a raw salad of beets, carrots and radishes

A spring vegetable tart recipe and a workshop in Seattle

Pink peppercorn-kissed rhubarb and berry cake

A quinoa salad full of spring

Posted on May 13, 2013 • 47 comments

Quinoa salad with peas, favas, feta mint and lemon

I returned from Tuscany last Saturday night where I had spent ten amazing days teaching a food and lifestyle photography workshop.

My head jet-lagged and full of beautiful scenery. The rolling hills, the wildflowers everywhere, the faces, the food. I miss it.

I miss our students who enthusiastically joined us in every trip and every exercise.

I returned home to some beautiful handmade Mother’s Day presents that Jon and Miren had made for me while I was away. A birdhouse, a clay basket for my rings, drawings and paintings. And yesterday, we spent Mother’s Day at the farmer’s market where I procured so many vegetables for the week.

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Posted under: appetizer, gluten free, grains, salads, Small Plates and Sweet Treats, spring

Ingredients: favas, feta, lemon, mint, peas, quinoa

Where I am and a book signing at Williams-Sonoma

Posted on May 7, 2013 • 22 comments

Poppies in Tuscany

I arrived in Tuscany a few days ago and I keep pinching myself. I am here teaching a workshop surrounded by tall green grass and fields covered in wildflowers. Green, yellow, purple and red.

Red poppies on every corner make me happy.

I cannot wait to tell you all about what we are doing here. Yesterday we met the most generous people and ate the most amazing food. Will share more soon.

In the meantime, I wanted to tell you that I will be hosting a cooking demo and book signing at the Williams-Sonoma store in Bellevue, Washington Saturday, May 18th from 12pm to 2pm. I will be demonstrating some recipes from my book including macarons. If you live in the area, please come say hi.

Will be back soon with photos and recipes from our trip.

Posted under: Small Plates and Sweet Treats, spring

Alaskan black cod with a raw salad of beets, carrots and radishes

Posted on April 30, 2013 • 44 comments

West Seattle

A few days ago, we took a ferry ride to Vashon island to see our friends, Shauna, Danny and Lu. Yes, you know them – Gluten-Free Girl and the Chef. It was a cloudy Saturday morning. A peaceful one where the fog rolled in through the Sound. It was our first time in Vashon. An island the size of Manhattan with a population of 10,000. Most of them probably operate family farms and just enjoy a very laid back lifestyle.

We had a casual lunch at Shauna and Danny’s house while the children ran around in the garden and jumped on the trampoline.

The most bucolic picture.

I even got a sneak peek into their new book “Gluten-Free Girl Every Day”. A beautiful book with approachable and family friendly recipes, beautifully photographed by our friend Penny. I am so excited for them as this is the third book and they keep evolving, teaching and learning.

The conversation flowed that day. As we flipped through the pages, the dilemma of family meals came up. “How is family dinner at your house?” Shauna asked. C and I looked at each other. “Probably not as glamorous as it might seem” we shared.

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Posted under: dairy free, fish & meat, gluten free, salads, spring

Ingredients: beets, carrots, chives, cilantro, cod, fish, flowers and herbs, radishes

A spring vegetable tart recipe and a workshop in Seattle

Posted on April 25, 2013 • 47 comments

Gluten and dairy free spring vegetable tart

Per usual, I went to the Ballard farmer’s market last Sunday and I got a bit carried away. My shopping basket was full of green, orange and pink.

Pea shoots, asparagus, radishes, rhubarb, beets, different lettuces, sprouting purple broccolini, pink apples, carrots, kale…

… a rainbow. I came home excited for all the recipes I was going to make. So far lots of salads, because honestly, when vegetables are this good, I love to eat them as they are.

There was also this spring vegetable tart – a freeform medley of spring goodness that I tossed together. I used cashew cheese for the base, but you can use goat cheese or sour cream instead.

Oh and I am really excited to announce that I will be teaching a one-day food styling and photography workshop in Seattle this July. Want to join me?

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Posted under: appetizer, dairy free, gluten free, spring, tarts

Ingredients: asparagus, eggs, fava beans, pea shoots, quinoa, radishes, zucchini

Pink peppercorn-kissed rhubarb and berry cake

Posted on April 22, 2013 • 60 comments

Skagit Valley tulip festival

I am blown away by spring in Washington.

Everywhere we turn there is a blooming tree or a garden full of color.

It was spring break last week and the children were out of school. My friend Lecia invited us for a day trip to the Skagit Valley Tulip Festival, which is something of an institution around here. It felt strange to be out and about, going on with our lives and laughing after the horrific bombings in Boston. We couldn’t get the images out of our minds and the suffering of those affected. It always feels strange and so unfair. There was definitely some air of mourning that day, but we wanted the children to live and laugh – as they are supposed to do. So I packed a picnic and we joined Lecia and her boys Abbott and Cal for a day in the country.

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Posted under: cakes, dairy free, gluten free, spring

Ingredients: ginger, lemon, pink peppercorn, raspberries, rhubarb, strawberries