Category Archives: great product

Clyde Common

      selection of supremely fresh vegetables with a truffle drizzle


From the book…assorted freshest of veg served with a truffle dressing. Yogurt is in this fragrant and unusual melding of flavors. I hate most vegetables but this dish rocked.




Mama Leone’s Soup

I have never loved soup. I guess there are a few that I order on occasion, onion for one, but there is generally an appetizer or salad I want more.  However, Mama Leone’s soup, which I have only had in Portland, has changed my soup feelings. This creamy tomato based soup with chicken is ultimate comfort food in a bowl, satisfying and totally yummy. You can buy this soup daily at Market of Choice and Elephants, the non deli deli. A recipe for this creamy concoction will be in my book, “The Portland, Oregon Chef’s Table, coming out in July.  A bowl of this soup with a crusty roll is a perfect lunch or light dinner.

Fava Beans, some things to think about

Steam with olive oil, salt and lemon

Tossing tender fava beans in a mustardy vinaigrette with chopped scallions and garlic and lemon rind

puree them and treat like pureed garbanzos in hummus- crackers, crostini, bruschetta

grilled in their pods

In a lovely risotto



4 things to do with Ramps (Wild Leeks)

Potato and Ramp Soup


Ramps with scrambled eggs and bacon


Ramp Bruschetta


Lemon shrimp with sauteed ramps

I want eggnog

Eggnog is one of my favorite things in the world. Either with brandy, or rum, or both, it is super rich and over the top fattening. This past winter, Roost, the great place to eat in Portland, served eggnog that was almost frozen. You could drink it but it was thick and perfect. And strong. another designated driver experience

spring foods- what to eat now

There are some pretty terrific things growing now, spring is a great time to try new produce and enjoy a strawberry during its time to shine.

Some things to look out for







get them while they’re hot. Or not hot

Chicken Marbella- trimmed down

One of the most popular recipes from The Silver Palate, this recipe is perfect served hot or room temperature.  I write lots of recipes for Diane Magazine, which is part of the exercise chain Curves, a company that has changed many lives. I am making this recipe a perfect Diane meal. Serve with some brown rice or quinoa, high in magnesium.

8 chicken breasts, skin removed

4 tablespoons olive oil

4 tablespoons red wine vinegar

4 garlic cloves, chopped

1 tablespoon oregano

1 tablespoons capers, rinsed

1/2 cup pitted prunes

1/2 cup dried apricots

3 tablespoons chopped scallions


Combine all ingredients and marinate overnight. Remove from marinade, but reserve, and place on a baking dish. Drizzle with the marinade and sprinkle with a tablespoon of brown sugar and pour some chicken stock, low salt, reduced fat, around the chicken. Bake at 350 for about 50 minutes. Baste a few times.


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